Hell’s Kitchen – Rays Picks NYC

Danji

Danji
346 W 52nd St
New York, NY 10019
(212) 586-2880
Official Site

When a restaurant receives raving reviews after only a few months it opened its doors to the public and a star for each year that it has been in full operation by the Michelin guide (including the 2013 edition), then it must be worth a visit . I’m talking about Danji here, a modern Korean restaurant in Hell’s Kitchen where the chef and owner Hooni Kim previously cooked for some of New York City’s most notable restaurants like Daniel and Masa. Chef Kim’s interpretation of Korean cuisine combined with his French technique in small plate offerings has been impressing this city’s demanding diners for the past few years.

This tiny restaurant on West 52nd street has a total seating available for less than 40 people. Danji’s narrow layout is designed with a beautiful golden bar top in the front that can easily get crowded from guest waiting to be seated due to the restaurant’s no reservation policy for parties less than six. The bar is followed by two communal counter tables both accompanied by white frame high chairs. In the back are a series of two top tables and a long bench. The space is decorated with clay pots that are displayed along the whitewashed brick walls, hanging light bulbs from the ceiling and a section divider that showcases an assortment of wooden and metal spoons.

The staff is informative and warm. Old guests are welcomed while new ones are instructed that the menu is located in the drawer of the table. They will answer all of your questions about the menu and will even provide recommendations to make the meal more enjoyable.

Danji’s small plates are very good and reasonably priced. There is no item that cost more than $20. The menu is divided into “modern” and “traditional” dishes with close to ten items on each. A party of four can easily run through the entire menu.

An earthly bowl of mushroom risotto with truffle oil is a great intro to a wonderful meal and a side order of the trio of kimchi is an excellent compliment to each plate.

The best dish that I had here was the Poached Sablefish w. Spicy Daikon. This happens to be SPE certified .The poached sable fish has a nice soft texture and soaked in dark, sweet sauce that is very appealing to the palate. The chef, as well as our server recommended ordering a side of white rice to soak up all the succulent sauces after devouring the fish.

I enjoyed the spicy ‘K.F.C.’ Korean fire chicken wings. It has a nice crunch and spiciness. Another outstanding plate was the Spicy Yellow Tale Sashimi. The fresh fish that Chef Kim uses for the was so tender that it melts in your mouth and the jalapenos add a nice kick with every bite.

The Bulgogi beef sliders were tasty. The beef seemed like it was marinated with some sort of Asian or soy sauce that is very recognizable. The fried calamari with wasabi mayo was cooked just right and minimal chewing was required to break it down. The wasabi mayo added another depth to the taste.

During the lunch, excellent rice bowls like farmers market bibim – bop and dup bop brisket bulgogi are available as well as the empanada-like handmade vegetable dumplings.

All of these savory dishes goes along with Danji’s decent selection of sake, soju and an Asian inspired cocktail list. A price range between $20 – $50 for a bottle of sake or soju, while the majority of cocktails are priced at $12.

Chef Hooni Kim might not be a house hold name yet like David Chang when it comes to Korean cuisine, but his cooking and his restaurant Danji are simply superb. The food and the hospitality are always on point. It was consistent throughout my visits to Danji.

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Pio Pio Hell’s Kitchen

Pio Pio Hell’s Kitchen
604 10th Ave
(between 43rd St & 44th St)
New York, NY 10036
(212) 459-2929
Official Site

There are quite a few chain restaurants that started right here in New York City and have become successful locally and nationally, even worldwide. Restaurants like Danny Meyer’s Shake Shack are now all over the country, with one opening in Dubai. Dos Cominos and Sushi Samba. One of my favorite NYC chain restaurants is Pio Pio, a Peruvian restaurant that has branches in Manhattan, Queens, and Bronx.

Chicken is one of my staple proteins (along with fish), it’s simple to cook and it’s also very easy to overcook. At Pio Pio they take pride in their chicken. It’s moist, seasoned perfectly, and full of flavor. The Latin culture has many ways of preparing their chicken, but Pio Pio’s has a distinguishable taste that can only be found here. They also have a green spicy sauce that elevates the flavor to new heights if one enjoys spicy food.

I’ve also had a few of their starter dishes, like Cebiche Limeno. Made with fresh corvina chunks marinated in lime juice and mixed with red onions, and cilantro. It is slightly acidic and is reminiscent of a similar dish that I had in the Phlippines growing up. Also the Calamar Frito (fried calamari) is very tasty as well, fried perfectly so that the calamari is still soft and easy to chew.

Pio Pio has two combos that are great for a group of four, The Matador and Peruvian Combo. For $36 The Matador combo includes a full chicken and comes with rice and beans, tostones, salchipapa, and an avocado salad. The Peruvian combo which includes a full chicken served with an avocado salad and fries with hotdog for only $30. During lunchtime a $10 special is offered. It includes a half chicken and comes with your choice of one side and an avocado salad.

Not only does Pio Pio have great food but they also have a Red Sangria that is by far one of the best, in my opinion as well as my friends that have dined here multiple times, in New York City. The sangria has a rich fruity sweetness that is not overbearing while the alcohol can still be tasted in the background.

Hells Kitchen’s Pio Pio is different from the rest of its other locations. It has a flare of sexiness with the décor and interior that rivals even the trendiest restaurants below 14th street. The restaurant space is massive and has no problem accommodating dinner parties of 8 or more with ease, unlike it’s other locations where the space is limited.

Guests are greeted at the entrance by the host before being lead to their table. There’s a lounge section in the front packed with beautiful people on any given night. The lounge is followed by a long narrow marble bar that leads to the concrete steps downstairs to the dining area which is situated below street level. The high ceilings and walls are covered in tree branches that intertwine within each other. Several communal wooden tables with wooden chairs are spaced perfectly. During dinner service the noise level is amplified in this boxed in dining room, but never the less it’s still a pleasant dining experience along with service that is attentive.

What I love about Pio Pio is the consistency of their food. I know that I will have the same flavor and quality whether I am eating at their Jackson Height location or the one in Hells Kitchen. Their prices are cheap for the quality of food that they serve.

Compared to the Murray Hill location, which I used to frequent, the Hells Kitchen Pio Pio has become my favorite location. The atmosphere takes the dining experience here to another level.

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La Silhouette

La Silhouette
362 W 53rd St
New York, NY 10019
(212) 581-2400
Official Site

*This venue is now closed

A few months ago Zagat.com ran an article about the 8 most underrated restaurants in NYC. I’ve been to a few of them (SHO Shaun Hergatt and Seasonal Restaurant and Weinbar) and was surprised to see La Silhouette on the list.In a city full of great restaurants it’s easy to overlook a few gems. La Silhouette debuted without a splash and besides a review by Adam Platt of New York Magazine who gave it two stars; it was never reviewed by the NY Times or any other major publications. Located in Hells Kitchen, this French American restaurant is owned by 2 former Le Barnardin general managers, Tito Rahman and Sally Chinoris, and the executive chef Matthew Tropeano is an alum of Le Grenouille a NYC institution.

Situated in a modern apartment building along 53rd street, the restaurant can be easily passed if one is not paying attention. My first impression when I walked in was it’s not as big as I thought it would be. The front area has soft lighting and a small gold wooden bar with six red leather bar stools. The bar scene here is non existent, but you come here to eat. The host/hostess counter is manned by the owners Tito and Sally who take turns greeting guest as they arrive. When I was ushered into the main dining room I passed through a series of dimly light rooms (where guest can also choose to be seated) that were ideal for casual dining. The modern and luxurious interior of La Silhouette provides an elegant and sophisticated atmosphere. Just before entering the sunken dining room there is a second bar for busy nights. The dining room is squared off with clean white walls, one of which is painted in red striped like the American flag. Laminated uncovered tables are paired with banquet seats against wall to wall carpeted floor.There’s also a space above the main dining room which is perfect for a private dining.

La Silhouette’s French menu with a Modern American flare is some of the most delectable dishes I’ve had; the ingredients are of the highest quality. The average price of an entrée is north of $30. It’s expensive, but that’s the norm for NYC fine dining. If you are in the mood to splurge, try their $95 five course tasting menu ($55 with wine pairing) like I did the first time I dined here. I let Chef Tropeano showcase his skills and enjoyed the evening of gastronomic festivities.

I’ve tried numerous dishes here and enjoyed most of them. Starter dishes like the Poached Farm Egg with “Truffles” and, oyster mushroom was very tasty; the egg was poached perfectly while the truffles added a depth of flavor. Another great starter was the Long Island Fluke Tartare with American caviar, citrus vinaigrette, poppy seed flatbread. I love this dish, the fresh fish combined with citrus vinaigrette and the saltiness of the caviar bursts with flavors that complement each other.

Among the entrée dishes, the Poulet Roti “Avellino” braised cannellini beans and kale, tomato confit, lardons, chicken jus was incredible. The chicken was cooked perfectly; it was juicy, tender and packed with flavor. The Butter Poached Lobster and Bass with celery root-apple “slaw” and leek fondue sauce américaine was another amazing dish. It was a great combination of seafood with the perfect touch of buttery flavor. The Filet & Beef Short Rib yukon potato purée, roasted shallots, burgundy beef jus, was tasty and with a mouthwatering beef texture. And finally, the Wild Mushroom Risotto truffle oil, parmigiano had a creamy flavor that worked well with the truffle oil’s earthy flavor.

La Silhouette’s desserts were equally satisfying. I indulged in the Popcorn “Crème Brûlée” candied honey crisp apples, caramel popcorn, salty caramel ice cream; and theMilk Chocolate Terrine coffee cremeaux, passion fruit sauce, ice milk sorbet. Pre-desert flavored ices were served as a creative way to transition to desert.

Service and hospitality here are exceptional. The well-trained staff are very pleasant, welcoming and accommodating. This is a reflection of the owners and their years of service working at high end restaurants were the focus is not just on the food but the entire dining experience. Tito and Sally greet old and new guests like they’ve known them for years. It’s a welcoming atmosphere that makes each and every guest feels right at home.

If La Silhouette was located more toward the east it would have probably been noticed by a lot more people. But having eaten here multiple times, it’s a truly an “underrated” restaurant. It’s great food, luxurious setting and impeccable hospitality makes this restaurant one of the best I’ve visited so far in NYC. I just hoped that Pete Well of the NY Times would visit and review it and give it the proper credit that it deserves.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you have to ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.