Tag Archives: BLT

Why do people love Tompkins Square Bagels?

Tompkins Square Bagels
Tompkins Square Bagels
165 Avenue A (between 10th and 11th St)
New York, NY 10009

My go-to bagel spot is Ess-A-Bagel on 1st Ave and 21st street. And one really only needs one bagel spot in their life. This is why I had yet to venture to Tompkins Square Bagels, even though many East Villagers have told me about how great it is. Seemed like TSB is a lot of people’s bagel spot. One weekend, I decided to cheat on Ess-A-Bagel (yikes) to see if TSB was really all that.

Tompkins Square Bagels
It is a cute open spot on Ave A, with plenty of seating in the back.

Tompkins Square Bagels
The bagels are made in-house everyday. There are a ton of sandwich combinations on the board for you to pick from. Ess-A is a little more no-frills  (no “Jessie Jane Roast Beef” type of sandwiches at Ess-A, you just tell them what you want in your sandwich and they make it for you).

Tompkins Square Bagels
LAW and I shared the cream cheese and lox ($8.00). Really nothing special. The lox was very mild, and almost not salty enough for the cream cheese and sesame bagel. This needed at least some capers or something to get rid of the blandness.

Tompkins Square Bagels
LAW and I also shared the BLT, which was better than the lox but still was lacking. The saltiness from the bacon helped add flavor to the overall blandness of the bagel. Iceburg lettuce was fresh and gave the sandwich a nice crunch. I think it needed more mayo, because the whole thing was just so dry.

Tompkins Square Bagels
My favorite, if I had to pick one, is this scallion cream cheese with cucumbers and tomatoes on an everything bagel. The cream cheese is NECESSARY because the bagel is just so damn dry. The salt crystals on the everything bagel is also necessary because the bagel is so damn bland. Tomatoes and cucumbers were average. Nothing to write home about.

Tompkins Square BagelsClose up of the bagel. Looks lame, yeah? Am I missing something?

BLT Prime: Valentine’s Cooking Class

BLT Prime
111 E 22nd St
New York, NY 10022

  

I went to a “Valentine’s” Cooking Class at BLT Prime where Chef Andrew Matthews sort-of taught us how to make a proper 3-course meal consisting of:

Appetizer: Fluke Carpaccio
Entree: Chateaubriand
Side Dishes: Creamy Spinach, Marble Heirloom Potatoes
Dessert: Red Velvet Cake

  

The class ended up being a demonstration with no hands-on interaction.  This was probably a good move on the restaurant’s part because I’m not sure any of us would be back if we had to eat what we cooked… every dish was more complicated than I thought it would be!  It was amazing to see the kitchen and to learn about how a real restaurant kitchen functions.  You have to be super organized and work as a team or else the kitchen will most likely turn into a nasty food fight!  Actually, apparently kitchens end up looking like the aftermath of a food fight even after a successful night in the kitchen.

 

FLUKE CARPACCIO – slightly chaotic but tasty nonetheless (2/5)

  

The fluke was filled and sprinkled with all kinds of yummy ingredients, such as pomelo, dill pickles, celery heart stalks, apple gelee, paprika, chives, olive oil, lime juice and zest, AND secret basil oil sauce… they also added some house-made rice paper to give the dish a little crunch.  There was all kinds of flavors and textures in this dish, some I think a little unnecessary… it was sweet and sour and salty and oily and crispy and stringy (fish :().

 

CHATEAUBRIAND – Liberal Salt (Ch 4/5)

The preparation for the Chateaubriand (a thick cut of tenderloin) seemed very simple though probably takes a lot of skill to do right.  Chef Matthews demonstrated the tying of the piece of tenderloin to allow the whole piece of steak to cook evenly.  The steak is then seasoned very liberally with salt and pepper and seared for 4-5 minutes.  Then the seared steak is placed in a FULL dish of salt and roasted for 8 minutes on each side.  The steak turned out very moist, tender, and flavorful.  For some reason, the steak wasn’t as “meaty” tasting as Peter Luger’s Porterhouse steak.  That may be due to the cut of meat…?

  

The steak is then served with a classic Bearnaise sauce, which is made with 20 egg yolks, 1 cup of bearnaise reduction (of shallots, white wine vinegar, white wine, black pepper, and tarragon leaves), 1 qt. warm clarified butter, 1 cup warm water, and salt.

 

SIDES – BEST part of meal (S 5/5, P 5/5)

  
These sides were crazily delicious.   Continue reading BLT Prime: Valentine’s Cooking Class