SSAMBAP KOREAN BBQ
9/10
My daughter and I had the pleasure of enjoying a traditional Korean BBQ dinner at Ssambap, Stony Brook, New York. The restaurant decor is the definition of fusion. Traditional wood moldings trimming out LCD illuminated shogi screens are the main attraction. There is a modest size bar that seems more functional than a place to actually relax with friends.
When a restaurant says that they have Korean BBQ, they could mean that they have the in-table hibachis so you can BBQ your own meal, or they could mean that they prepare the BBQ in the back and serve it to you. It is very important to ask this question ahead of time, before arriving and being disappointed. Ssambap offers both styles.
Banchan (small appetizer plates, served prior and along side the main course) are complimentary. Think the Korean version of the bread basket. Keep this in mind when ordering, as you can quickly fill up on the banchan. The tasting experience you should enjoy, will consist of very hot flavors, like traditional kimchi (pickled and peppered cabbage, cucumbers or any other vegetable) to sweet daicon radish. There should be an equal number of spicy and sweet flavors to heat and cool your mouth. These were well balanced, exactly as they should be.
For the main course we devoured the bulgoki (marinated steak, usually london broil, at Ssambap it was made with prime rib-eye) and kalbi (marinated short ribs, this was also made with prime beef). These two meats are your guaranteed wins when trying Korean BBQ for the first time. At Ssambap they were very good.
We also, sampled a strawberry bubble tea, a taro bubble tea, and beef negamaki. The strawberry was a little too much like nestle quik for my taste. The taro was perfect with a nice nuttiness. The beef negamaki was probably the best I have ever had. Usually I am racing for a piece of floss after I eat this dish. The version at Ssambap literally melts in your mouth.
I hope this article encourages you to try Korean BBQ, 4/5 hearts to Ssambap, the only place to go in Suffolk County, NY for Korean BBQ (literally). The only thing they are missing is a G+ Page.
See you on my adventure NEXT WEEK when I review Robert’s Steakhouse of New York (ironically in Atlantic City) & Trump Taj Mahal.
Ssambap: http://ssambapbbq.com/
My daughter and I stopped in Brookhouse Restaurant for breakfast on this Saturday morning. We love Stony Brook Village, because of the unique stores, tucked away location, with wetlands and a canal that leads to the Long Island Sound. Some of the most amazing sunsets happen directly over the wetlands. We stopped in at the BrookHouse for a quick breakfast. When we walked in we were right in front of a huge empty icecream parlor. I suppose it was either the off season, or they don't fill the case until later in the day. The menu is adequate, and the staff friendly. The place was very clean, and country cozy sheek. The only downside, is that the service was very slow. Each table sat for nearly 10 minutes before placing their orders. I am the type of person who can never have my drink go empty. Maybe my expectation is high, but so many servers do this so well, and it really makes it horrible when you are left with all your food, and no beverage because you assume there wouldn't be a delay to get a second drink. Our water was requested when our meals came, and was brought to us when our plates were empty. This is definitely worth checking out if you are looking for a place you will never get rushed out of. The food was good. The price was reasonable. They staff very nice. Kris10.us for more reviews like this.
Robert's Steakhouse of New York, Atlantic City, NJ
07.23.13 Rated 9.5 out of 10
Atlantic City, New Jersey, almost 12 miles of bustling boardwalk, flanked by white sand beaches, world class casinos, and tucked away in a quiet area just off the Trump Taj Mahal casino floor, is the premier destination for an uncommon, luxury dining experience at Robert's Steakhouse of New York.
Tuesday night around 6:30 pm, we arrived at Robert's Steakhouse, and were greeted with inviting smiles from the hostesses and escorted to our table, located in the middle of the 8,000 square foot dining room. The restaurant had an intimate mix of both casual and professionally dressed people. Leather booths classically nail-head tufted, softened with the gentle glow of ambient lighting, transported us into one of New York's top steakhouses. Immediately our anticipation grew, as we recognized the possibility that Robert's Steakhouse could rival any of our New York favorites.
Our server and guide, Al, gave us a brief introduction to Robert's Steakhouse while taking our cocktail order. A few beats later, our drinks were served. Two stiff vodka cocktails, each with a splash of soda and a kiss of citrus. Next we were teased with a brightly colored amuse bouche created with lobster and a corn confetti. The beauty of this little plate made me picture the carnival located right outside on the boardwalk. Sautéed Maryland Crab Cake, with a drizzle of red pepper aioli and micro greens, were neatly crisped to a golden brown, encasing the sweetest crab. Blueberry sorbet intermezzo was a show stopper that could be an amazing standalone dessert. It was easy to almost forget that we were still gearing up for the main course.
Any steak enthusiast knows nothing compares to in-house dry aged prime beef. We eagerly ordered our favorite cuts, Rib Eye and New York Strip, medium and medium rare respectfully. As our steaks were being prepared, Salvatore J. Spena, General Manager, worked his way around the room ensuring that everyone was having an excellent evening. When he made his way to us we found his personality was so warm, and the conversation flowed like talking with your best friend. We saw Sal's eyes light up and then he stepped aside, and made way for our main course.
The aroma of a perfectly grilled steak hit us before we even made the first cut. Then the ease of the cut increased the promise of the flavor to come. Finally, the melt in your mouth satisfaction! Sautéed Broccoli Rabe with garlic and chili flakes produced just enough heat to make my heart race a little and the Potato Gratin with bacon did not disappoint either. We sampled an assortment of steak sauces that were all good. The Béarnaise was my favorite; however these steaks were sinfully succulent, and a feast for all our senses, perfectly seasoned and delicious naked.
The assortment of wonderful desserts made it difficult to chose. Finally, with Al’s assistance, we decided on the Chocolate Hazelnut Bomb Spiced Marsala Oranges & Chocolate Tuile & Robert's Melt Down (a chocolate chip cookie on top of a Mudslide Brownie with Maker's Mark ice cream). Cappuccino and espresso with a designer plate of sugars topped off the ultimate finish to fantastic evening.
We were honored to have the opportunity to meet Will Savarese, the Executive Chef, who described the selection process and detailed care put into each cut of beef, starting with the on premise butcher, to the proprietary dry-aging that distinguishes Robert's Steakhouse steaks before they even reach the kitchen.
A five star restaurant is not about white gloves or seven people serving you, it is all about one good server and excellent food. Robert's Steakhouse is the place for fine dining in Atlantic City.
To make a reservation, call 1-855-500-ROBERTS. For more information, visitwww.robertsatlanticcity.com
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Boccone, Selden NY
8 out of 10
This was an unexpected surprise. The ironic part is, that I wasn't even going to review this place, but the food and the service were so good that I decided last minute that I had to share what a great find Boccone in Selden NY is. Excellent service and excellent food are hard to find. If we leave a restaurant experiencing just one, we are content. When we are lucky enough to get both pieces, we just had an exceptional time.
Boccone had some really classy touches, like lemon/lime infused water instead of just the standard plain water. A stunning white stone wall, that sparkles with the high hats. A full bar to the rear, and happening vibe. People were sitting down, carrying out, and enjoying a great bite with friends in the neighborhood hot spot.
The SERVICE:
A manager on the floor overseeing everything, and checking in with the tables to make sure all the guests were happy. The waiter was attentive, and friendly. The staff behind the pizza counter thanked us for coming, and asked if the food was good. This felt like eating at your brother's restaurant. Remember they had no idea that they were being reviewed. This was great service!
The MEAL:
The food at Boccone was delicious, and the portions were huge.
Tortellini Bolgenese was rich, and bursting with meat. The sauce felt classic, and brought images of Nonna in the back stirring the pot.
Chicken Francese w/ Roasted Potatoes was far better than we have tasted in five star restaurants. The chicken was tender, the coating perfect, and the sauce was creamy with bursting with lemon. It was that sauce that prompted this review. Some places just can not make sauce. We have become so used to undercooked, over floured, or slimy corn starched lemon sauces, that discovering this perfectly balanced sauce in a strip mall was so unexpected.
The roasted potatoes were also a must try! The pizzas, rice balls and assorted italian specialties in the pizza window were hard to resist, and we look forward to trying them out in the near future! I gave them a rating of 8 out of 10, because we did not sample enough of the menu to fully review them.
Cheers to Boccone in Selden NY! Amazing service & amazing food.
www.bocconepizzaselden.com
Check out my other reviews at www.Kris10.us
