Little Man Ice cream

Looking for my favorite mocha chip but settled for the equally delicious Pumpkin chip ice cream at Little man ice cream, even on a snowy february night :)

Bombay Bowl

A indian version of chipotle at Bombay Bowl......would love to try it, too bad it's so far :(

Den Deli

After reading about Den deli's pork belly ramen in westword's top 100 dishes, i thought i would give it a try at $9.75. with the regular portion of pork belly. The broth had great flavor, but a little bit oily, the texture of ramen was perfectly al dente, i wonder if they make their ramen in house? In addition to the bean sprouts, crispy garlic, bok choy, and seaweed floating in the broth, the yolk of the soft boiled egg added a great layer of flavor to the broth. I was disappointed with the small portion size of pork belly as well as the fact that it was not tender nor did it have an appropriate balance of lean and fat portions.

I have read about Oshima Ramen on Hampden avenue and would like to give it to try at some point. If you are in NYC, check out Ippudo, it would blow den deli out of the water.

Plate score: 7

TAG #2

My second experience at TAG was in an underground room accessed through a secret elevator.

I sampled the pork belly buns which was a a deconstructed twist on the classic bbq pork bun you find at dim sum places. The pork belly was a little bit tough and could have used a couple more hours of braising. This thick layer of fat and lean pork sat on top of the classic steamed chinese whites buns with a spicy hoisin and pickled cucumber garnish. Good in theory, execution wasn't as great. I will probably stick to the $2.50 dim classic in the future.

My main course was a szechuan rack of lamb with israeli cous cous, heirloom veggies and what was described as a chili dragon sauce. The chili dragon sauce was wonderful with several layers of flavor: sweet, spicy savory and some horseradish kick that initially caught me off guard and the lamb was a perfect medium rare. Unfortunately, the dish was virtually cold. So I sent it back. For a high caliber restaurant i would honestly have expected a brand new entree, instead they just reheated it, which turned my medium rare lamb into a mostly well done dish. Is that restaurant business etiquette to reheat and serve? Perhaps the economy is affecting Troy Guard too?

Plate score: 7