Communal Kitchen: Charcuterie Board and Pork Belly

communal_kitchen_nyack_interior_2_740_492_c1.jpg

Located near the top of the Main Street strip in Nyack, New York, Communal Kitchen is by far one of the best restaurants Nyack has to offer, an thats saying something.

Let’s start off with their Charcuterie Board:

What I like the most about their Charcuterie is that it isn’t set in stone, they seem to be changing it on a regular basis. I ended up choosing some wild boar cacciatorini, soppressata toscana, duck prosciutto, raw milk cow’s cheese, and finally, goat’s cheese.

img_20161128_225516

Beginning with the cheese, the raw milk cow’s cheese was a bit dry and not creamy at all, and while not my cup of tea, was not offensive in the least, while the goat’s cheese was thick, creamy, and delicious.

The wild boar cacciatorini was really good, it has a strong, rough and wild flavor that differentiates itself from beef and pork in a major way. The soppressata was salty, had medium thickness, and had a nice spice to it, but the real star was the duck prosciutto. The duck was thick,creamy, smooth and had an element of fat that almost explodes in your mouth; utterly delicious.

Pork Belly with Miso and Kimchi

20161119_192028.jpg

This main course tastes as good as it looks, the pork cuts like butter, tender and moist on the inside, with a slight crisp on the outside, the pork flavor shines through and the fat content adds an even greater taste; the kimchi had strong spice to it, and the miso is creamy and delicious, and paired with the pork, makes this plate one of the best you will have.

This is for sure a must eat if you live in Westchester or Rockland Counties, and I can’t wait to go back to the Communal Kitchen for even more great food.

Tuscan Market: New Hampshire

20160617_090544.jpg

Tuscan Market is an authentic and fantastic Italian Market in Salem New Hampshire that makes hands down some of the best breakfast I’ve ever had. For your consideration I will be briefly reviewing three of their (many) menu items: Orange Juice,  Prosciutto di Parma, and Ricotta Semolina Pancakes.

Orange Juice

20160617_092304

Tuscan Market makes some of the best Orange Juice I have ever had; their OJ is freshly pressed to order and tastes like you are literally eating an orange. It is lite, thin, and has minimal pulp; absolutely fantastic stuff.

Prosciutto di Parma

20160617_094641

With rich, thinly sliced and flavorful prosciutto that is both sweet and salty, this dish makes it off the charcuterie alone, add in the roasted tomatoes which, while not really  my thing, were still good, and you have yourself quite a nice breakfast appetizer.

Ricotta Semolina Pancakes

20160617_094705

Do you like Pancakes? If so, you most certainly will like Tuscan Market’s version. Decked out with thick and freshly made whipped cream, thin delicious maple syrup and warmed sweet strawberries, these pancakes were fluffy and had the ricotta baked right in, which in and of itself provided a great texture change along with a nice sweet and cool filling.  Absolutely Divine.

As I mentioned before, this is some of the best breakfast I’ve ever had and I encourage everyone to try it; I know I will be back as soon as possible.

 

Restaurant Week: Birdsall House

birdsall-house-5213be7b4203c3dbd0000068

This second Hudson Valley Restaurant Week review is coming a little late because I’ve been sick all week, but I am on the mend and am happy to bring you a review of dinner at Birdsall House in Peekskill NY.

Appetizer: Charcuterie – Duck Prosciutto 

20160312_173325

Duck is a great tasting fowl, I have previously called it “the steak of birds”, but it never ceases to amaze me in its flavor. Prosciutto is a meat that is usually ham, so to have it in duck form is a sweet delight.

The meat was thick, and had a great salty sweet flavor combination; and as is seen in the above photo, carried with it a perfectly manicured fat content. I didn’t want to stop eating this, so much so that I just leaned back, closed my eyes, and kept chewing until I could no longer; its that good.

Entree: Fried Chicken

20160312_174810

This chicken was served with strips of ham over a bed of rice and greens; it was served piping hot and had a nice crunchy skin that seemed to have some type of corn element to it. The meat was tender and juicy, very easy to get down, and one piece even had a lemon glaze spread on it.

The pieces of ham were smoky and even a bit spicy, and the rice and greens were pretty decent, although truth be told I’m not a fan of either in general.

Dessert: Maple Bacon Ice Cream

20160312_181810

Ice cream that tastes like maple syrup and bacon while resting on a waffle? Sign me up! The ice cream was sweet and sat in a scrumptious maple syrup sauce, along with a slight bacon flavor and some nuts on the side. The waffle was soft and rather easy to cut; the mixture of all these flavors and textures in your mouth at once is a nice feeling.

I would recommend hitting up the Restaurant Week dinner at Birdsall House; all in all it makes for a nice meal, especially the appetizer, and its one that everyone should try at some point in their lives.