David Burke Fabrick

Archer Hotel 47 W 38th St. New York, NY 10018 (212) 302-3838 • davidburkefabrick.com

Chocolate-hazelnut Burke-n' Bag at the David Burke fabrick restaurant in New York, June 11, 2014. (Samira Bouaou/Epoch Times)

While there’s definitely some truth in the old saying “the clothes make the man,” sadly it doesn’t work that way for restaurants. If it did, I believe I would be giving Fabrick much higher marks for their trendy, conceptual twist playing off of its Garment District locale with desserts like their chocolate purse thingy (pictured) all the way down to the smallest details such as a fabric swatch cocktail menu.

Speaking of which, I highly recommend the Honey Badger. No, not the badass scavenger on YouTube that doesn’t give a shit. The spring 44 honey infused vodka cocktail that goes down so easy you’ll down two or three without giving a shit either. Made all the tastier with lemon, cinnamon agave and black pepper.

But sadly I only had one, so I did actually care about the food and it saddens me to say that the inventiveness of the preparations doesn’t come through on the palate, for example the burrata small plate with fig, prosciutto, mache and concord grape vinegar all disappears in a sea of blah aboard a plank of country toast.

Equally disappointing in light of its promise was the crab cake BLT, served on challah with candied bacon and a chipotle aioli. It was slightly more flavorful than the burrata, but nothing to get yourself all worked up over. However, if you’re staying in the Archer Hotel and just want to grab a drink and/or a quick bite, I’d say go for it. But if you were planning on making this a destination unto itself, I’d set a course for a different destiny.

2 teeth

Advertisements

Espresso House

Vasagatan 22, Gothenburg, Sweden • espressohouse.se
1969516-Luscious_Licorice_Muffins_Goeteborg

I believe this is a Swedish chain, or perhaps a Nordic chain or maybe even a European chain, but having seen more than one location, I know it’s definitely a chain. Basically a Starbucks with local flavor.

I had a chai latte which was milkier than most, but still managed to do the trick. Guessing a 60/40 chai to milk ratio is a part of that “local flavor” I spoke of.

The other thing I tried was a bagel and lox sandwich. Risky I know, but if there’s anything the Swedes know how to do, it’s smoke fish. Now obviously it was a Swedish version of the New York City staple, accented with the nice addition of mache on top. And truth be told, it held up, bagel and all.

That said, I’m not saying you should trip over people trying to get to an Espresso House, but if it’s convenient and you need a fix, consider this your Starbucks away from home.

3 teeth

The Ravenous Pig

1234 N Orange Ave. Winter Park, FL 32789 • (407) 628-2333 • theravenouspig.com
20130513-111428

I’m not sure if the term gastropub has worn out its welcome yet, but this is a very good one should you happen to be a fan of the genre like I am. And a fan I was, from the very first bite of my soft pretzel dipped in their taleggio-porter fondue. Just genius. I mean I’m a huge fan of grain mustard with pretzels, which was the other dipping option, but next to that fondue, it went virtually untouched.

The pretzels were quickly followed by an order of densely packed crab cakes with a nice, crispy crust. They were a solid good, served with mache, almonds and a cilantro aioli.

And for our mains, we split two sandwiches, the king salmon and the brisket. Now normally I would say that brisket is going to when this battle 9 times out of 10, especially at a place called The Ravenous Pig, but that’s the great thing about life…and food… They both never cease to amaze. The salmon was the clear winner. So clear even if you had an oil tanker full of Windex you couldn’t make it any clearer. Just spot on, with its nice slab of perfectly cooked fish, crisp bacon, gribiche sauce and a brioche bun.

Whereas the brisket shat the bed. A touch on the dry side with the meat overpowering the accouterments so much so that not even the chimichurri could break through. Fortunately we has a bunch of left over mustard from the pretzels which helped to save it, otherwise I’m not sure I would’ve eaten more than a bite.

And finally, the banana bread dessert with toffee ice cream was a strong finish. Served warm with a crunchy top and soft, fluffy innards. Then mixed with the cool toffee cream. So good, even though I was full, I pushed through it like a… ravenous pig.

Service and décor were also good, granted the server pulled one of my biggest pet peeves, dropping the ball on a recommendation with, “everything’s good.” But he was very nice and accommodating so I’ll let him live.

4 teeth