Thursday, April 5, 2012

New York: Smoked Salmon & Charcuterie - Day 1

By the time we finished Katz's, it was already around 3pm, Jimmy met up with us, and we planned to head to our hotel so that we can check into our rooms. However, on the way to the subway, we passed by Russ & Daughters, which is a purveyor of smoked fish, caviar, and other similar specialty items! Popular place among locals, it's a spot that's also well-known since Anthony Bourdain visited Russ & Daughters on his show "No Reservation." They are also known for their smoked salmon bagel sandwiches. Of course we couldn't let this chance go by so we all went in and decided to just share ONE bagel sandwich haha.

Russ & Daughters
179 E Houston St
Between East Houston St & 2nd Ave
Lower East Side
New York, NY 10002

russ & daughters
Russ & Daughters! Lots of people sitting and standing outside eating the bagel sandwiches.

Since 1914. They even put up Bourdain's quote haha.

Not a big shop.

Variety of caviar and cream cheese.

classic salmon
Our Classic Salmon Bagel Sandwich with Norwegian smoked salmon, caviar cream cheese on an everything bagel. One of the best bagel sandwiches I've ever had. This was the first time I tried the everything bagel too and dammit it's so good...

norewegian salmon
Great smoky flavor from the smoked salmon. The Norwegian was the cheapest at $8.75. If you choose the other varieties, it can go up to $12-13 for a bagel sandwich! This is not a lox sandwich since lox is salmon belly cured in a brine, and not smoked! The caviar cream cheese was very smooth and added a bit of briny flavor.


After we finished and checked into our hotel, we were all mentally tired from our red-eye flight and eating all day so we took a break in our room. Some slept, some played games on their phone, but I really wanted coffee to wake me up since a nap always makes me feel worse. Jimmy, Ahrhan, and I then headed off to Eataly around the corner on 5th Ave.

Eataly is actually a market fused with a few eateries, each focusing on a part of Italian cuisine, located in the Flatiron district. Of course, Eataly is also made famous since it is opened by Mario Batali's restaurant group. It's probably one of the coolest place for a foodie or Italian food lovers!

200 5th Ave
New York, NY 10010

inside 1 inside 2
Inside Eataly. The eateries are all spread out throughout the market with products from on shelves and display cases.

First stop, Caffe-Vergnano for some legit Italian espresso! One thing I love about NY is that there are espresso bars everywhere! Vergnano was founded in 1888 in Turin and well-known for the quality of their coffee beans. The machine is an espresso machine!

Espresso from this crazy machine.

espresso macchiato
Espresso macchiato. Espresso with a small amount of steamed milk so it might be too bitter for some people. They provide a pack of sugar to lessen the bitterness.

Espresso + milk = better than any energy drink.

Weird eggplants at the produce area... ugh I hate eggplants.

white eggplant
White eggplants??

fresh pasta
Making pasta in-house!

squid ink pasta
Dusting fresh squid ink pasta!

meat & cheese plate
Grande Piatto Mistodi Salumi & Formaggi. Jimmy and I decided to grab a meat & cheese plate from La Piazza, which is an area set up in the middle of the market where you can stand at a marble top table to dine as if you are in Venice! It does get a bit tiring standing the whole time but they really do eat like this in Venice haha.

Prosciutto Cotto, which is cooked prosciutto! Looks like ham.

prosciutto di parma
Prosciutto di Parma. The most popular prosciutto.

prosciutto di san daniele
My favorite, Prosciutto di San Daniele. Slightly sweeter than Parma.

salumi, mortadella
Mortadella & Salami. Another two of my favorite. Love the spices from the salame.

Speck, which is juniper flavored ham.

honey, fig, apricot
Almond infused honey, preserved fig, and preserved apricot. All perfect with the variety of cheeses.

ricotta, reggiano
Ricotta & Parmigiano Reggiano. Ricotta is ridiculously good with the honey.

gouda, brie, blue
Pecorino Toscano, Taleggio and I think Gorgonzola. Pecorino, very similar to Parmigiano. Both very nutty and commonly used with pasta dishes. Taleggio is smooth and creamy, like brie. As for the blue cheese... I think it is Gorgonzola, but could be mistaken.

little combo
My little creation with speck, fig, and Parmigiano Reggiano.

oil + vinegar
Extra virgin olive oil and balsamic vinegar with fresh cracked black pepper and red chili flakes for bread.

The artisan bread our plate came with.

birra moreti
Most people were drinking wine but I wasn't really feeling wine so went with the Italian beer, Birra Moretti Bionda. It's was perfect since it is a golden lager so the beer didn't mask the meat & cheese.

table top
Jimmy and I at the marble table top. You can also sit at the bar if there's space!

Eataly is definitely something that LA doesn't have. Our population isn't condensed enough to have a market like this or Dean & Deluca to get the foot traffic. Dammit New York!