A Greek paradise in Midtown

Contessa, RRR & I met up this week at Kellari Taverna just east of Times Square. Contessa had dined here on some recent business trips into Manhattan and we trust her implicitly when it comes to dining decisions (and dirty martinis)!

After a bit of confusion by the coat check attendant, I settled in at the bar to wait for my sister & Contessa. I was instantly mesmerized by the large bowl of olives and enormous platter of fresh bread and cheese the couple next to me were enjoying. To say they were generous would be a gross understatement. I could have sat at the bar drinking wine and eating olives, bread and cheese all night! While we are on the subject of wine, I had an incredible glass of Greek wine that was a blend of cabernet and agiorgitiko. The bartender was more than happy to explain the varietals and how my choice differed from a similar blend aged in oak (mine was a more jammy steel-aged wine).

The dining room was cavernous but the decor was simple and welcoming. The acoustics in our section were not ideal, however, and we did find ourselves straining to hear each other over the loud music. The acoustics at the front of the dining room was completely different, so hopefully they will get this adjusted.

I started my meal with a grilled calamari appetizer. There is something to be said about a restaurant that knows how to prepare fish. The calamari was fresh and there was a sweetness to the beautiful char and light texture to the calamari. RRR, who is not a huge calamari fan, dipped her fork into my plate a few times, a compliment to the chef for sure!

My main was a red snapper cooked in grape leaves with a pumpkin skordalia and sauteed greens. The snapper was simple and delicious but overshadowed by the pumpkin! It was garlicky with chunks of fresh pumpkin and I found it hard to offer my dinner companions some of my tasty treasure!

Being a good little sister, however, I did not renege on our original deal to share our entree since I was also eager to dive into RRR's Pikiliadish, a selection of Hellenic spreads. The creamy tasty spreads were accompanied by some crispy fresh pita triangles and included an eggplant, tzatziki, taramasalata and yogurt & dill.

Contessa enjoyed her Solomos; grilled Atlantic salmon, mashed artichoke-lemon potatoes, and lentils. Our waiter enjoyed Contessa's knowledge of Greek cuisine and was one of many pleasant staff members we encountered that evening.

We were given the offer of enjoying the $30 three course prix fixe menu even though we were beyond the 5pm - 7pm window. If you are heading the theater and want a great meal before, walk as fast as you can through Times Square and enjoy a pleasant meal at Kellari!

The front of house service could use a bit of finesse, but overall Kellari Taverna was a delightful find and somewhere I will certainly return in the near future. The sign above the door says "Enter as Strangers, Leave as Friends" and in this instance they are absolutely right!

I've found my thrill...

At Blue Hill!

RRR, Smocky & I made a highly anticipated visit to Dan Barber's farm-friendly, foodie-friendly mecca known as Blue Hill. Initial contact with the reservationist was extremely pleasant. On a second call to up the reservation to three once RRR came to town, I was equally impressed with the attitude-free response and quick accommodation of my request. The reservationist was efficient, polite, patient and friendly.

Smocky arrived at Blue Hill first and was escorted to our table without being asked to bide her time at the bar until the rest of the party arrived. Our server was uber-patient with our trio's staggered arrival and each time came to the table to make sure we had our drinks and were comfortable.

My wine of choice was a beautiful 2005 Nero D'Avola from Sicily. This wine couldn't have been more perfect for my palate if I had made it myself! Smocky had an equally superb 2002 Cabernet Sauvignon from Washington State's Columbia Valley and RRR chose a 2005 Spanish Priorat. There is not a huge selection of wines by the glass, however, the few (and I am assuming) carefully chosen selections are some of the more superior wines I've ever had the pleasure of enjoying at a restaurant.

We were going to try the tasting menu however the lamb entree (not the loin) was the deciding factor in the group going a la carte.

RRR: Delicata Squash Soup with smoked Stone Barns shitake mushrooms and grilled Sea Bass over a pistou of winter vegetables and pureed basil

Smocky: Fennel and Calville Blanc Apple Salad with apple puree and roasted fennel and the grilled Sea Bass as well

Foodie: Chestnut Ravioli with Arugula Pesto and Berkshire Pork with fromage blanc spaetzle and Stone Barns escarole

Our appetizers were fantastic! The meatiness of the mushrooms were a nice compliment to the silky smooth texture of the squash soup which was light and satifsying. Smocky's fennel was roasted perfectly (making my homemade lunchtime fennel seem pathetic) and the arugula pesto made my appetizer a welcome departure from the typical winter ravioli. The filling of the ravioli would have been better served by larger sized ravioli since the pasta overwhelmed instead of enhanced the filling.

We enjoyed a side of brussel sprouts, delightful, but nowhere near the status of The Harrison's similar side dish. The bass was charred and pan roasted to the perfect texture and you can taste the freshness of the fish as well as the produce that enhanced it.

My pork was delicious; with a bit of pork belly on one side of the chop with a wonderfully crisp char on the outer layer and the other part of the chop lean pork reminiscent of a fresh ham. The spaetzle was small, chewy and flavorful. Nicely done Dan!

Desserts were equally impressive with an outstanding apple dessert served in a warm cast iron pot with almond and oatmeal crumble topped with cinnamon ice cream. The oats added crunchiness to the crumble that I have not experienced in other crumbles and we didn't stop until we hit the bottom of the pot!

The chocolate bread pudding with salted caramel and roasted peanuts and caramel ice cream didn't fare as well. It was a bit of a misrepresentation; the "pudding" had the consistency of a molten cake not the delightful sloppy mess of bread and chocolate we were expecting.

From start to finish, the service was outstanding! There wasn't a rush to turn tables; the staff was friendly and most importantly knowledgeable about the menu and the wine list. If a waitress can stand up to the RRR preparation inquisition she's tops in my book!

The tiny fruit fly buzzing about our table was a bit of a distraction and may be more indicative of the farm fresh ingredients in the back than anything else. The prices were a bit steep but the quality of the menu lets you know that you are getting what you pay for... a high-end restaurant without the pretension that often accompanies it.

White Bean Turkey Chili for a Chilly Sunday

With the thermometer finally dropping and a relaxing three day weekend, it seemed like a perfect time to spend the day watching football and making chili.

My favorite chili recipe is "officially" called white bean and ground turkey slow cooker chipotle chili, a recipe once again courtesy of Weight Watchers but don't let the source fool you; this chili is not only healthy and low-cal but savory, hearty, inventive and satisfying. If I didn't tell you it came from WW you wouldn't know.

This time around, I've made a few revisions to the original (full recipe on link above). Today, I added one carrot to add a bit of sweetness to the ground turkey, garlic and onion that are sauteed at the beginning of the recipe. I also season at this point of the process and then again once all the ingredients have combined and began to cook. After a few visits to the pot to stir and taste, I continue to season accordingly.

It takes quite a bit of time (at least four hours cooking time) but it is really worth it. Once you've chopped the garlic and onion the hard work is done; it is merely a time investment. And after a few hours, the turkey is tender, the cilantro has evaporated into the dish and you will know this is time well spent. The lime juice and cilantro add a nice freshness to the heartiness of the chili. In a pinch, you can add parsley or omit entirely, but it is worth the trip to the grocery store to include it.

I tend to freeze half of this large dish and then bring a one cup serving to work as lunch for a five point meal if you are following the Weight Watchers program. If you do freeze, you may need to add some stock or water to get the chili to the desired consistency when reheated. Don't let this "small" serving fool you - it is as filling as any overstuffed overpriced deli sandwich but a lot healthier and delicious!