Union Republic: More Than Just Ramen, Jersey City, NJ (Now Closed)

 














I was so excited to learn of a place serving great ramen in my home state.  Of course I could easily cross into NYC just 20 miles from the door of the home where I grew up for ramen at Momofuku (which I did the next day in fact), but to discover Union Republic in my backyard was a treat and source of pride.

 I have been on a ramen kick for about a month, so everywhere I've traveled within the last 30 days (Including Paris), I've been on the look out.

Though Union Republic, Chef Gregory Torrech and Noah Sexton's second Jersey City venture, has great ramen options, we sampled other great dishes.

The space upon entering has a quaint cafe feel with chalkboard menus.  Then it opens up into a much larger space with an open kitchen, chef's bar, more formal, yet comfy seating and high ceilings.  Across the room was a area with long high tops where everyone shared a staff meal and I imagine patrons can sit with their laptops and lattes.

 We were greeted warmly and seated against one of the tall windows.

I eventually chat with Chef Ryan (who's favorite Boston spots include Drink and Toro) and co-owner Chef Greg Torrech as they prepared food in the kitchen.  

Chef Ryan preparing warm octopus salad.  Co-Owner/Chef Greg Torrech preparing pasta.

The Menus 

  

We started with a perfect Scotch egg made with UR's housemade, perfectly seasoned Lincolnshire sausage, crisp panko breading, and housemade smoked whole seed mustard.  
The arugula and baby spinach salad featured slivers of celery that I just could not get enough of with a sweet brine and perfect crunch.  I love Scotch eggs and this was one of the best I've had.

Scotch egg

The warm octopus salad was not only beautiful in presentation, but flavors.  The octopus was amazingly tender.  I loved the roasted, buttery fingerling potatoes, sweet grape tomatoes, and chorizo that I would have liked to be more spicy.  All were tossed with a light vinaigrette over fresh arugula and spinach salad.

Warm octopus salad

The Ramen

I ordered the Spicy Ramen with chorizo, citrus yogurt, shredded daikon radish, and a soft egg.  The broth was rich and dark with a hint of spice.  The citrus yogurt added a brightness that was appreciated.  The noodles (procured from longstanding SunNoodle in Edgewater, NJ) were perfect!

The Nose to Tail Ramen was terrific.  Everyone knows how much I adore offal and nose-to-tail dining.

We talked about the crispy, crunchy slices of pig's ears for hours after dinner and a bit the next day!  It also included pork belly and seared heart.  The culture-meshed Sofrito-Shoyu broth was full of flavor and depth.

Nose to Tail Ramen with crisp pig's ear slices, pork belly, and seared heart.

The kitchen sent out a lovely creme brulee which served as a perfect end to a great dinner!

The cafe also sells locally-sourced artisan products.  It's just a feel good, comfortable kind of place.

Union Republic is definitely on my must do list whenever I'm on NJ/NYC from now on. 

Check out their New Year's Eve dinner menu:

Dinner @ Shojo (Extra goodies from Chef Mark O'Leary), Boston Chinatown

Credit: Shojo

I first 'met' Chef Mark O'Leary when I contacted him requesting an interview after I learned of his latest culinary venture "PawPupBoston" which, of course, as a veterinarian and food lover, I found intriguing

Knowing of his talents, as displayed at O Ya and alongside Chef Samuel Monsour (previously of jm curley) at The Future of Junk Food (review of last event coming soon), when I'd read about his new position as Executive Chef at Shojo, I had to pay a visit.  

Not too long after Shojo's opening, I had a pretty mediocre dining experience and was more than willing to have my opinion altered.

So when  friend decided to bring her grandmother in town from PA to see a play, I offered Shojo for our dinner plans.  

It was a wise decision.  We had a fabulous dinner
 in a great place!

We ordered abundantly and was also surprised by a few 'experimental' dishes sent out from Mark and Sous Chef Jessie.

Spag-n-Ball Z

Coconut Lime Broth, Squid Ink Shrimp Dumplings, Enoki Mushrooms

The soup (Spag-n-Ball Z), which thankfully has since made the menu, was a play on Tom Yum with sweet and sour yet creamy flavors and richness.  Enoki mushrooms functioned as a "noodles" in the dish reminiscent, in diameter, somewhere between soba or somen noodles.
 I am a big fan of 'faux noodles' (i.e calamari "noodles") and I loved their texture!
Bathing in the center of this amazing base is a tender shrimp meatball varnished with squid ink.  
Even more texture and complexity was added with scallion, black and white sesame seeds,  Thai basil, and chili oil toppings.

Fall off the bone tender, sticky Wu Tang Tiger Style ribs with Thai basil and crunchy bits of peanuts and shallots were delicious.

Wu Tang Tiger Style Ribs

More delicious pork (another dish I would love to see on the menu):

Tender pork belly points rest upon a spicy, sesame miso aioli with fried kimchi morsels and fried shallots makes a beautiful bite.

Another wonderful starter dish was the meatball on toast brushed with a generous amount of miso butter and avocado, topped with potato crisps and shallots...again, beautiful textures and flavors making a fantastic bite.

For our main course, were over-ordered the chicken and waffles which -WARNING- comes with 3 large drumsticks and a Hong Kong style egg waffle!

I can never resist ordering a Bolognese on just about any menu and I'm glad I kept tradition alive.  Shojo's Bang Bang Bolognese is made with slick hand-slapped broad noodles, beef , Szechuan peppercorn, firm tofu, bok choy.

Bang Bang Bolognese

A beautifully spicy kimchi fried rice with a sunny side up egg served as a perfect finale. 

Shojo definitely gets a thumbs up this time around thanks to Chefs Mark O'Leary, Jessie Merand and kitchen team as well as the attentive and friendly front of the house team!

Interview with Chef Mark O'Leary coming soon in 2015.

Disclosure:  Portions of this meal were provided gratis.  All opinions are my own.

Please feel free to send corrections/comments in the box below.

I have so much more to write about my food experiences in Paris and more...

Thanks for your patience!

-Besos!

Bunz Burger, Ipswich, MA

Upon my second visit to Privateer Rum Distillery to interview my friend and Head Distiller, Maggie Campbell, she treated me to lunch at a small spot just up the road called Bunz Burger.  They are serving up seriously juicy burger patties with a number of topping options, great condiments (like chipotle mayo or sriracha ketchup), and buttered, grilled buns in this off-the-beaten-path joint in small town New England.

The space boasts about 5 hightops and an open kitchen where you can watch the magic on the grill created by pops and daughter.

Maggie ordered a cheese burger with grilled onion, pickles and crisp bacon:

I went for the Breakfast "Monster" Burger because I think breakfast burgers are EVERYTHING!  

I recently had a flashback on when I first enjoyed a burger with a beautiful fried egg and realized that it, too, was in Boston about 8 years ago (somewhere near or in Brighton).

Bunz Burger elevated my ideal breakfast burger (e.g. the one at Grass Fed JP) with their addition of a hashbrown patty and of course the sriracha ketchup!

Egg, American cheese, grilled onion, hashbrown patty, bacon, and sriracha ketchup

Next time you are in Ipswich, MA...

Bunz Burger is must do!

Asian-Parisian Delights: Happily Surprised by Good Asian Bites- 2nd Arrondissement, Paris, France

My first bowl of ramen was quite delicious.  Sapporo Japanese Restaurant at 37, rue Sainte Anne is a busy, densely-packed space where people come for a leisurely or rushed lunch of piping hot, steamy ramen.  There are two other locations in Paris.

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Many variations  are offered.  

I kept it simple with ramen and roasted pork.  the ramen was a satisfying bowl of warmth with perfectly salted and seasoned broth, hearty ramen noodles, veg, bean sprouts, and scallion.

Pork Ramen

One of my sides was the demi curry with rice.  A horribly disappointing, unremarkable dish (go figure?)  Hey, I tried...

Curry

The gyoza was delicious.  Flavor-packed, pan-fried dumpling morsels filled with moist pork.

Gyoza: Pan-fried pork dumplings.

For dessert, we headed across the rue to Aki Boulanger.  I was told they offer awesome eclairs and other pastries boasting fillings/ingredients like yuzu, matcha, and mochi.

Because I love the umami nature of yuzu, a beautiful East Asian citrus fruit which I fell in love with a number of years ago through a creative cocktail master in Boston, I had to sample the yuzu eclair.  

My tastebuds were rewarded for their devotion-fresh, moist eclairs filled with tangy, bright, sweet, zesty yuzu cream.

Yuzu Eclair

Aki Boulanger offered a perfect sweet treat on our short walk over to see the Seine River and surrounding attractions!

On another afternoon, I had the pleasure of enjoying lunch at another Lamen (Ramen) spot with two other locations called Higuma.

Champon Lamen

Pork and Squid ramen with cabbage, carrots, onion, fresh noodle, topped with pickled ginger. 

Upcoming Reviews...Paris, Future of Junk Food, Chef Suzi Maitland, Distiller Maggie Campbell, My Cocktail Series-2nd Installment, Shojo, David Burke-Prime @Foxwoods, Seoul Korean & Much More!

Hi All!  

Between my week in Paris for my 35th birthday and my hitting the ground running once back in Boston at my gig practicing medicine and surgery, it has been awhile since my last post.

I can't wait to share my foodie adventures over the past 30 days and the days to come.  

Thanks for your patience.

Visit my Instagram page for photos of the reviews to come http://instagram.com/drfoodie 

Art of the Cocktail: A Winter's Toast...Second Installment of My Cocktail Series in Partnership with the Boston Center for the Arts, South End, Boston

Art of the Cocktail: A Winter's Toast!

Location

Mills Gallery at the BCA

551 Tremont Street Boston, MA 02116

About

Monday, December 15
6-7:30 pm first seating
8-9:30 pm second seating
Limit 15 per seating

What will you serve at your next holiday gathering? Let the BCA, Traveling Foodie in 4'" Stilettos and Booze Époque help you discover the perfect concoction.

With a flair for the creative and whimsical, Booze Époque founders Meaghan and Harmony co-host an intimate evening with fabulous tips and inspiration to spice up your favorite cocktail. Imbibe as this dynamic duo transforms local fresh ingredients into holiday cheer! Our winter’s toast features an exclusive cocktail inspired by artwork in the Mills Gallery.

Tickets include tastings, interactive demonstration, conversation, snacks and a private exhibition viewing of the Mills Gallery.

Tickets
Early Bird Tickets through Monday, December 1 $25
Regular Tickets December 2-December 15, $35 
Online Tickets sales will end Monday, December 15 at 3pm.
Door tickets, if available will be on sale starting at 6:15 in the Mills Gallery

This is a 21+ event and proper ID is required for entry. No refunds or exchanges. 

Succulent Sundays (Bruschetta's, Gourmet-on-the-Go): A Weekly Celebration of My Favorite Personal Food Photography

I filled in a relief shift for a veterinary hospital in far Western Massachusetts and asked around for lunch recommendations (I never have the opportunity to leave for lunch at my extremely busy hospital, so I wanted to take advantage) and Bruschetta's was on the list.

 The veterinary technician sold me on fresh sandwiches and soups.

I pulled up to the quaint cafe on the corner at 365 College Highway in Southwick, Massachusetts. There was one bistro table nestled near the bushes to the left of the door and two on the right once you enter.  The space is small, the beautiful aroma wafting from the kitchen was tremendous.

I examined the menu featuring deli sandwiches, paninis, flatbread pizzas, soups,  "Homemade from Our Kitchen" entrees, and gourmet desserts.  

I was immediately struck by the soup du jour:  Fried Haddock Clam Chowder!

Fried Haddock Clam Chowder

 I had to see what this was about.  I decided on a soup and sandwich lunch, which turned out to be way too much food, but exciting none-the-less.  I was forced to take the black pastrami panini with roasted red peppers home for dinner!

Black Pastrami Panini with Roasted Red Peppers. 

I sat at one of the indoor bistro tables, overindulging with the grandmother's house style bowl of steaming fried haddock clam chowder.  

The other was occupied by a lady who was reminiscing with the owners about their previous restaurant "Fernando's" as she enjoyed a dish of stuffed shells.  The old Fernando's, now Hash House, a name I can't help but chuckled about after Massachusetts' relatively recent ballot question, was sold several years ago and Bruschetta's sprung up a few miles up the road.

The chowder was nothing short of miraculous!  

One of the best chowders I've had since moving to New England over 6 years ago.  I've tasted some of the annually winning chowders in Boston and nothing comes close to bold bowl of flavor!  I spoke with Executive Chef & Owner Glenn Hart while devouring my chowder and singing its praises.  He said one night he decided to plop a piece of fried haddock into his classic clam chowder, which he has been making for decades, and decided it was a great match.  He was absolutely correct!  Being a Jersey girl, I have always been shocked by New Englanders' love of/obsession with haddock and cod.  

They're just not my favorite fishes.  I love a more hearty fish, like a bluefish or porgy.  

I've sampled plenty of haddock that was fried in a weak batter.  

A light fleshed fish with a weak, wet batter is insulting, but Glenn's fry batter was crisped to perfection!  

The flesh of the fish stood up to the thick chowder, not falling apart or losing its substantial texture - one that I had no idea haddock could carry.  

I didn't dare touch the accompanying oyster crackers.  Their crunch was unnecessary in light of the haddock.  

Each component of the chowder imparted character - each tender cubed potato was bursting with flavor from the rich, creamy chowder base, bright sweet carrots dot the base and tender clam bits are encountered in most bites.  Fresh herbs and celery add greenery and depth of flavor.  

I could eat this every single day and never tire of it.  

 Unfortunately, it would require a 4 hour round trip drive.  It's definitely worth it for a weekend trip out west.  

Next time you're in far Western Mass, please do not deprive yourself of Bruschetta's and the hospitality of Glenn and his lovely wife.

Image from Bruschetta' Facebook Page

Holiday Punch

In honor of the second installment of our (BCA and myself) Cocktail Series, where Meaghan and Harmony of Booze Époque are sure to mesmerize our guests with their holiday punch creations, I am posting about a punch that only my closest friends have had the opportunity to sample.  

I've made this punch at one holiday event at my Brookline home and one at one of my best friend's house last New Year's Day where it was part of a competition with her husband's punch.  I let him believe he won! LOL

I'm also proud that this punch was complimented (based on picture and description) by Hollis Bulleit herself!

My "Ginger Whiskey Holiday Soiree Punch" is made with Bulleit Bourbon, Cranberry Juice, Canton Ginger Liqueur, Fresh, Shaved Ginger Root, Whole Cranberries, and Real Lime.

Ticket sales for the December 15, 2014 event once again at Mills Gallery in the South End (Boston Center for the Arts) will be announced soon.  Mark your calendars!

Once Upon A Lovely Brunch at Cinquecento, 500 Harrison Avenue, South End, Boston, MA

 "Once Upon a..." is a new series created to feature my forgotten meal shares.  I will write about meals that I have neglected to blog about whether good, bad, or indifferent.  Hope you enjoy some of my long lost culinary memories, whether I did or not!

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This was my second brunch at Cinquecento and I am again surprised at how calm an open space can be in the midst of a busy brunch.  

I recommend requesting the tables near the windows at the end of the bar versus the main dining area for a bit more privacy and a great view for people watching.

Me and Keyse Angelo, Jewelry Designer/Owner at www.crocodiletears.info

  














My friend Keyse of Crocodile Tears Blog and I decided upon brunch at Cinquecento prior to a day of shopping at the Vintage Market at SoWa!
A couple of my finds included a vintage umbrella, the beautiful vintage hand fans sold to me by Alvin, and gold rose earrings!

The staff at Cinquecento, from hosts to servers are always hospitable and helpful and I believe this is why the space doesn't feel chaotic, though it is full of brunchers.

I had to order a dish I've had before-

The Fried egg, Funghi, and Salsa Verde dish highlighted brilliantly by a variety of roasted mushrooms, salted by bits of pancetta, topped with moderate slivers of ricotta salata an dollops of textured, herbaceous salsa verde.
Break the yolk of the egg and enjoy a colorful and mildly, yet interestingly flavored dish.

Fried Eggs, Funghi & Salsa Verde

Fried Eggs with Roasted Mushrooms, Pancetta & Ricotta Salata

 Another interesting egg dish was the Sausage & Eggs al Forno made with baked eggs spicy sausage sugo, peperonata (a stew of onion, peppers, and tomato) and wedged potatoes.  I loved finding the yolks of the baked eggs in the center of the dish, like an Italian Easter egg hunt, the discovery was somehow intriguing, though I found the dish overall to be messy and the wedged potatoes could have come in different form (hashed, cubed, etc) as to provide a smaller surface area to allow soaking up of the loose peperonata sauce/stew rather than simply become bathed in it.
Great flavors noted in this dish with only execution recommendations for improvement.

Keyse ordered a beautiful, bright lemon ricotta and French toast dish with a lemony syrup and perfect strips of bacon.

Lemon & Ricotta French Toast- Italian Egg Bread with Warm Ricotta , Lemon Syrup & Bacon

I decided that a salad and pasta dish were in order for a well-rounded review and since I love both kale and Bolognese, I decided to order dishes which satisfy these loves.
Both were great decisions.

Tuscan Kale, Whole Grain Toasted Farro and Sharp Pecorino Romano

Tagliatelle alla Bolognese

What's your favorite dish at Cinquecento? 
Leave a comment below.