Pescada New York – Classy Ambience, Delicious Food

This past Tuesday, March 1st, Zalman Slowix – a long time associate of mine – and I went to Pescada New York (509 Avenue P; Brooklyn, NY11223 – Telephone: 347.702.5711); we’d heard enough about it and wanted to try it.

The decor was subdued but quietly elegant, a perfect frame for the various dishes our eyes and palates were about to enjoy. I started the meal with Potato Cheese Balls…

Potato Cheese Balls

…they came as a fried medley of potatoes, and cheese served on a smoked eggplant yogurt sauce.

Zalman opted for the Pumpkin Carpaccio with a bed of thinly sliced butternut squash covered with crusted pistachios, shredded feta cheese, pomegranate seeds, olive oil, sea salt, topped with micro greens. Both, Zalman and I found our selections tasty and fitting appetizers for the delights to follow.

Next, we split a Chef’s Special Salad…

Chef’s Special Salad

Zalman segued with the Soup du Jour…

Soup du Jour, for Tuesday the 1st of March.

Actually there were two soups, a Butternut Squash Soup, and Vegetable Soup with house croutons in the three container dish.

I, meanwhile, had their Classic Fettuccine Alfredo…

Classic Fettuccine Alfredo

Zalman followed his soups with a Miso Glazed Sea Bass, a grilled fillet of sea bass with a light coating of the Chef’s Special Miso Sauce. Judging by his face it was obviously cooked to perfection!

I went for the Grilled Tuna…

Grilled Tuna

Whereas my associate had enough, I couldn’t resist a Double Chocolate Dessert…

Double Chocolate Cake

…which consisted of Belgian Chocolate, a thin layer of crunchy sweet crumbs topped with a layer of White Chocolate with sides of Vanilla Ice Cream and a sliced Strawberry. I washed it all down with a…

Nana Smoothie

…Nana Smoothie, it’s minty and citrusy flavours, a perfect companion for a superb meal. Zalman had their house red, a Barkan Classic Cabernet Sauvignon 2014.

Chef Lior showed a unique mastery and understanding of the balance of flavors in every dish we tasted coupled with an artist’s conception of colors and shapes. I will definitely be back!

CS

Cafe Renaissance

Last week RN and I had an early dinner at Cafe Renaissance (802 Kings Highway, NY 11223-2240; Tel: 718.382.1900). We were prepared for a sumptuous, scrumptious meal but even so we were pleasantly surprised.

RN opted to begin her early dinner with Sauteed Artichoke in a very aromatic lemon-garlic sauce. Delectable, she said.

I started with a colorful Green Dragon Sushi Roll, it consisted of spicy salmon, cucumber, avocado, topped with spicy mayonnaise and crunch…

Green Dragon Roll

We both found it succulent; the spicy salmon gave it just enough of a bite, a great meal starter!

Next I had a Citrus Salad…

Citrus Salad

It came with Romain lettuce, baby greens, cherry tomatoes, cucumbers, walnuts, pomegranate seeds and pomelo strips. The blend of flavors of fresh fruit and vegetables combined to form a perfectly harmonious symphony of wholesome flavors.

RN opted for the Healthy Salad, with low glyceride pasta, sauteed spinach, broccoli, olive oil, garlic topped with Parmesan cheese.  She described it as perfectly cooked pasta, with a superb cheese topping.

We then shared a Greek Salad with feta cheese, olives and more. Again, like the earlier salads, this one did not disappoint.

Starting the mains, we shared a very tender St. Peter’s Fish…

St Peter's Fish

It came accompanied with red, yellow, and green peppers with a flower carved lemon. It was juicy, tender and neither tasted nor smelled fishy. Quite good!

We segued the above dish with a Grilled Salmon for RN and a Salmon Teriyake for me. Both were delicious and while the list so far should have been enough to satisfy the most ravenous creature, we were not done yet…

We finished the meal by sharing a Four Seasons Pizza…

Four Seasons Pizza

Its eight slices infour sections consisted of Vodka & Cheese (my favorite!!), Mushroom, Roasted garlic and Cheese, Tomato Sauce, Black Olives and Pesto over Cheese, and Roasted Tomatoes, Broccoli and Cheese. As a pizza connoisseur, I am compelled to give this combination very high marks.

We washed the meal down with a Bartenura Pinot Grigio 2008. A well balanced dry white wine with tangy lemon/grapefruit aromas and flavors and a great aftertaste. All in all it was a very enjoyable meal, beautifully presented, but…

Considering the amount of dishes we consumed and pleasantly surprised as we were at the consistency of freshness, quality, and unsurpassed flavor I felt obligated to speak to Cafe Renaissance‘ owner, Shaul Ashkenazi. We wanted to know about his background and how he developed the successful philosophy behind this eatery.

Shaul started out in the business under his father, 40 years ago; the father owned and operated a very popular restaurant on Tel Aviv’s Rechov Sheinkin. Among the restaurants habitués were many prominent politicians (including Golda Meir) and financial bigwigs who often concluded many a political or financial deal at the restaurant’s tables. Later, in 1975, Mr. Ashkenazi opened up his own place in Ramat Gan (Gute Gute), next to the Stock and the Diamond Exchanges.

Eventually, after the death of his father, since all his siblings were already in the US, he too emigrated to these shores. Ten years ago he opened Cafe Renaissance, he sought only quality fresh ingredients and required each Chef do things his way. While most Executive Chefs get to decide on the menu, here only Shaul and his wife Tikvah make those decisions. Any item on the menu gets rigorously tested by the couple and honed to perfection before it is ever served to any restaurant patron.

Shaul’s son-in-law Ronnie manages the Ashkenazis second venture Cafe Venezia (1391 Coney Island Avenue Brooklyn, New York 11230; Tel: 718.258.5400). We’ll just have to try it!

CS

Savor It!

Savor (2925 Avenue P; Brooklyn, NY 11229; Telephone: 718.338.1353), a newly opened dairy restaurant is off to a running start with a superb menu. It features Mediterranean and Asian dishes, each made in authentic, exacting manner without compromise.

A partial view...

SYR and I had the pleasure of eating here, mid-afternoon today. Lior Saiag, the Chef/owner graduated from the New York Restaurant School in 2000 and has since worked at some of the most prestigious eateries in town, under very demanding famous chefs in the city.

Savor represents sort of a coming home, where Chef Lior can provide the frum community with the exacting cuisine standards which, while de rigueur in the non-Jewish world, have not always been present in kosher restaurants. With a more sophisticated consumer, with a clientele no longer content with the standard fare of the past, Chef Lior family is bringing to Savor a rich and wholesome menu.

We started our meal with the in-house made bread and butter.

A light focaccia served on an oak board

SYR followed with Salmon Stuffed with Spinach and Feta, it comes with herbed orzo and a cherry tomato salad.

Salmon Stuffed with Spinach and Feta

The subtle blend of flavors was perfect match. While SYR, never cared for Feta cheese, combining it with with the salmon and the spinach helped her discover a savory dimension she never before experienced.

I had their Chilli Rubbed Grilled Tuna.

Chilli Rubbed Grilled Tuna

It came with buttery mashed potatoes and lemon scented steamed broccoli. The tuna tasted amazingly like a beef steak. As a potato lover, I found the mashed potatoes incredibly delicious and even the broccoli was delectable (my mother would never have imagined I could ever say such a thing about broccoli!).

A great meal at a restaurant with a very nice Mediteranean décor. The attention to detail in the presentation, in the cooking and in the appearance of the restaurant, make it quite obvious that this establishment represents a labor of love, a chef’s dream come true even as it constantly evolves.

CS