It's 6:25 p.m. Do you know where my package is? Yes...once again. I different company is delivering frozen food, overnight, to arrive at "the end of the day". So, will I get it or will they haul it back to Maspeth and let it go bad? Hint....I don't expect to be staying home all day tomorrow. Call into Maspeth. Let's see how it goes with UPyourS! Got it at about 7:45 p.m.
Mungai Ruggeri (BiCE to her family and friends) opened her first restaurant in
Milan in1926. In the years which followed, BiCE along with her brothers and
sisters developed what became the pinnacle of Tuscan style cuisine in Milan.
When her sons Remo and Roberto started to work in the Milan restaurant, they
changed the typical trattoria into an International restaurant, and thus began
a new era for the Ruggeri family’s restaurant concept.Bice New York, located at 7 East 54th
Street, opened in 1987.
is an atmosphere of spacious white cloth tables, lots of wood and Italian
artwork.You enter into the bar and
lounge area that lends itself to partying, but on an upscale level.
Chavez runs the kitchen here featuring Northern Italian cuisine. Chef di
cuisine Eric Rucinski was on hand the evening that I sampled much of their
with the Insalata Gloriosa, a salad of romaine lettuce, asparagus, hearts of
palm, avocado, corn, tomatoes and olives tossed with a tangy anchovy
dressing.I think that us Americans have
gotten used to eating salad as an appetizer vs the Italians who have it after a
meal.Delicious combination on this one.
out some fresh raw beef tenderloin so that it looks as if it was sliced and
call it Carpaccio.Not only is it served
with your typical thin slices of parmesan cheese, the rest of it consisting of
hearts of palm and arugula, is served in a basket made of parmesan cheese along
with a lemon dressing.
Here is what Eric tells me about the
Burrata. “Burrata translates to buttered in English. It is a soft centered
cream based cows milk cheese made from mozzarella, cream, sugar and butter. The
special we were running that night was served on top of an arugula salad
dressed with lemon and olive oil, accompanied by fresh roasted peppers, cherry
tomatoes and garnished with 50 year old balsamic. I toss the burrata with an
extra virgin olive oil, salt and pepper in order to enhance the sweet cream
flavor of the cheese.”
love pasta that is made on the premises.There were a few that I sampled. One was the Ravioli Della Massaia Con
Salsa Di Furnghi, veal and spinach ravioli with champion mushroom sauce.Another one was the Casoncelli Alla
Bergamasca con Sugo Di Vitello, Tartufo Nero E Rosmarino…in other words….Veal
and Parma ham ravioli with black truffle, with a rosemary veal sauce.
was another pasta recommended by Eric who says: “Tagliolini Con Aragosta is one of Bice’s signature
dishes. It consists of chunky lobster morsels, a mix of Chanterelle, Portobello
& Shitake mushrooms, for the sauce a blend of lobster bisque & tomato
sauce reduce to a 1/3 to get that rich flavor”.And flavor is certainly had!
It is not
unusual for an Italian or Mediterranean restaurant to serve “Branzino”, a white
and meaty textured fish.Some
restaurants of old have brought the actual dead fish to your table to
inspect.Most have the time to serve it
whole and either filet it for you at your table of just leave it up to you to
dig in.Bich prefers to do this: Spray a 1/2 to
1/4 inch thick plank of food ready cedar wood with cooking pan spray, add
seasoned fish and cherry tomatoes and place in a 400 degree preheated oven.Cook fish until an internal
temperature of 140 degrees is achieved, or the fish becomes opaque and flakes
add shallots to a hot sauté pan with olive oil and sauté until translucent.
brussel sprouts, sundried tomatoes and garlic. Sauté until hot throughout and
colors have become bright and vibrant; add salt and pepper to taste. Place
vegetables on the bottom of serving dish. Remove fish from oven, and let rest
for 5 minutes. Place cherry tomatoes in a bowl, and dress with herbs, truffle
oil, salt and pepper. Layer branzino on top of vegetables, and garnish with tomato
One other delicious dish was the Osso Bucco. I will quote Eric on this. "It's one of the oldest, and most traditional dishes Bice serves. It's roots can be traced back to the 19th century. For some time, farmers were responsible for it's popularity, because of it's toughness, it was not a commonly sold cut of veal. Bice adheres to the traditional standard of the dish, and serves it with Milan styled risotto and gremolata. The braising liquid is of course, a secret. Although you can find hints of cinnamon, fresh herb, and wine."
Here is a photo of Eric, Manager Angelo Alban, and my ever smiling waiter, John Djombalic as Eric serves the Osso Bucco.
always a must for me.With much to
choose from I opted for the Italian Cheesecake served with fresh berries and
vanilla ice cream.I was also able to
taste a few of their other ice cream flavors since they were made at the restaurant.Hazelnut, chocolate and a raspberry sorbet.
drawback to Bice is that although they are “handicapped accessible”, there is a
long flight of stairs and no option for the restrooms.I use a cane and when I asked they did not
mention an option of sending me “next door”, which is what they do for those
who can’t handle the stairs. Odd way for
me to get some exercise after a meal.Otherwise, I highly recommend dining here.
Megabus was having a promotion to get people to
travel during the cold winter months.The cost?$0 and both ways, plus
a 50 cent fee.I looked at the list of
where I could go from New York without a really long ride and to a place I’ve
never been.Providence, Rhode Island,
about would take about four hours.Perfect and booked it way in advance.I would be leaving New York at 7 a.m.Oy!
It was extremely cold when I arrived at the Megabus
area located on 34th Street between 11th and 12th
Avenue and just across the street from the Jacob Javits Center...but not
accessible.In fact there were several
areas set up with signs to various destinations and no shelter from the extreme
Having never taken Megabus I did not know what to
expect.The seats are high, not
leatherish and more like an airplane seat.I think the seat reclined further back than many I’ve been on the airlines.Seat belts, although the driver never
acknowledged that they were there.A
few tables for people to put their laptops.Free wi-fi and outlets to plug your gear.I’m not sure but the ride felt more like it
was electric then gas.
Arriving in Providence I checked into the Hotel
Providence, located in the downtown area at 139 Mathewson Street.Artsy hotel…bookwise.My room was called the Herman Melville
Suite.Very friendly looking lobby and
staff as well.Jim, the bellcap, always
had a smile and most likely knew the secrets of the hotel and best sights and
places to dine.I never got to eat at
the restaurant in the hotel as I was seeking some special ones for my
I took a quick tour of the downtown area and a few
others before it was time for lunch at Hemenway’s, located in the downtown area
at 121 S Main Street.Seafood is the
cuisine of which the menu seemed to emphasize what I term as the “non-kosher
fish”.That’s okay with me as I was in
the mood to sample some local oysters.I had: Onset, from Onset Ma, the Cape; Walrus and Carpenter from
Charleston, RI; Powder Point from Duxbury, MA; and a non-local called Beau
Soleil from Nova Scotia, CA. They were all delicious!
Steve Long, the Executive Chef, brought out an amuse bouche. It was a sauteed scallop with pea greens along with a ragu of root vegetables with pancetta. Wow, did that whet my appetite. That would certainly make for a fabulous entree!
Next was the Tuna Tartare, a wasabi ginger and
soy-spiced tuna with wakame salad and lotus chips.Normally, I would not order a burger.What a smart idea of making one using
lobster and crab!It was served with
lettuce and tomato on a toasted Portuguese sweet roll.Reminded me of P’Town. What stood out about Hemenway's is that the seafood is local. www.hemenwaysrestaurant.com
I cannot resist going to a zoo.I just love animals and wish that I could pet
each one.Off to the Roger Williams
Park Zoo.The zoo is located in a 40-acre
park and houses over 100 species of rare and some fascinating animals.I was able to get someone from their
marketing department to take me around in a golf cart.The best part was when I was able to pet a
baby wallaby.It was so cute.I don't think that the red eye is the result
of the camera.www.rogerwilliamsparkzoo.org
Each restaurant that I chose had a specialty. Local 121, located at 121 Washington Street, in the downtown area, was all about seasonal, regional, organic, sustainable cuisine and building relationships with local farmers. I enjoy dining at restuarants that promote "farm to table". A Roasted Beet Salad struck my palate. There were a few varieties of beets used along with fennel, arugula, caraway granola and a goat cheese crema. Kind of like have a heavy sugarless whipped cream.
Wanting to sample the local cheeses, this appetizer included a tomato jam made on the premises.
It was local enough to sink my teeth into the Vermont Rabbit Ragu with creamy polenta, pecorino romano and anise hyssop. The rabbit tasted like a cross between chicken and veal.
When it comes to art, the Museum of Art Rhode Island
School of Design (referred to as “Ris-D”) is the place to go and in the
downtown area.I viewed a gallery with
your typical old flavor paintings as well as sculptures and designs by
students, alumni both conservative and the unusual.www.risdmuseum.org
Providence is well-known for food and the location
of the Culinary Arts Institute.They do
not have a restaurant as visitors will have to settle for the Culinary Arts
Museum at Johnson and Wales University outside of the downtown area.There is a huge emphasis on the Diner and
instruments used for cooking as well as two areas just for kids. Diners are one of the major exhibits. www.culinary.org
So now I'm in Federal Hill, the Italian section of Providence and having lunch at Mediterraneo Caffe at 134 Atwell Avenue, the main strip. Although they are known for having a large variety of wine, it was lunchtime and not ready for anything alcoholic. I had Insalata Mista: radiccio, frisee, romaine lettuce, red onions, grape tomatoes and goat cheese. Added olive oil. Entree was the Tagliatelle Alla Bolognese: fresh egg noodles pasta with a thick meat sauce of stewed veal, beef, pork, San Marzino plum tomatoes and a touch of cream. No dessert as I was continuing on to a few more places.
I checked out a huge Italian market called Costantino’s
Venda Ravioli, located on part of the same strip known as Depasquale Plaza. The store is like a mini-Italy unto itself.Upon entering you see an island of food where
you can purchase cheese, cooked meats, olives, sandwiches, entrees, and it goes
on. Take it to go or dine at the side café.
The 35 or so varieties of ravioli are made across
the street that houses equipment imported from Italy and using No1. Duram
Semolina. Take advantage of it being a grocery store with authentic Italian
imported foods. You’ll most likely find
some of the best olive oils and vinegars.I had a lesson on reading labels. Nutella, for instance. If you buy it
in a plastic jar, it is not Italian.In
fact, the imported ilk does not contain palm oil.Do I spread it on bread? Hell, no!I take spoonfuls from the jar…why waste the
Dinner was a Pane E Vino, a fine dining Italian restaurant. I had burrata with speck as one appetizer.
A second appetizer of a pan fried calamari with semi-dried tomatoes,
hot peppers (I asked them to remove), white balsamic vinegar and lemon aioli. www.panevino.net
There’s nothing like the smell of baking, especially
at the nearly 100-year-old Scialo Brothers Bakery (www.scialobakery.com).
The pastries, made the old fashioned way and passed on to generations, tasted
more like the ones I have had when I was in Naples, Italy. I sample Sfogliatella, a cannoli, and a slice of cassata cake, which has a combo of cannoli cream inside and almond paste as the topping.
There were two show happening at the Convention Center, one of which was the Spring Flower and Garden Show.
There were two shows happening at the Convention
Center, one of which was the Spring Flower and Garden Show. The other was a
rather small Food and Wine Tasting. It was there that I discovered Coffee
Syrup. I found out that it is a Rhode Island tradition to have coffee
milk the way we would have chocolate milk. This particular brand called Daves
Coffee offers a coffee syrup that does not contain corn syrup as well as one
that adds Madagascar Vanilla. I have been experimenting with it and using
it in cooking. www.davescoffee.com
Final restaurant was called Blaze, located on the East end at 776 Hope Street. Partners
Phyllis Arffa (chef/owner) and Christine Edmonds (General Manager/owner)
present an eclectic menu that hints various cuisines. This place is one of the “in
spots” of Providence.Only having time
for a quick lunch I chose a salad and hamburger with sweet potato fries. Fresh
and flavorful. Menu has lots of vegetarian options. www.blazerestaurants.com
For further information on Providence, go to www.GoProvidence.com