Since I’ve been back in New York I almost feel like I’m in a new place, although familiar because now I know my way around. One of the ways I’ve been enjoying this city is by going out to eat and reuniting with friends. On this particular day I was meeting up with a friend I knew from college (it’s a funny story actually), and she recommended this place called Bread in Nolita. I was up for it!
- There was an old scooter parked in front of the restaurant in Italian fashion.
- I took a seat by the bar to wait for my friend, and just observe the restaurant.
- Then my friend arrived and we were reunited!
- Like the name implies, their specialty is anything bread, but they have plenty of other options…
Like pastas, salads, vegetable starters, soups, sharing plates, entrees, and desserts! They also have plenty of beverages to choose from–especially wines. It took us–no joke–more than 30 minutes for us to finally decide what we wanted. Most of that time we were talking away, catching up with each other. The waiter checked back on us frequently and had a good attitude about us taking forever. Eventually we decided that we needed to change our focus to the menu. What to choose, what to choose.
- Let the munching and talking between bites begin!
- I ordered the Special Salad with mesclun, cherry tomatoes, olives, fennel, Sicilian tuna and avocado and their house dressing–lemon and oil.
I was curious about the Sicilian tuna and I was told that it basically means the tuna has been marinated in olive oil, herbs, seasonings, and garlic. Then it is grilled, and for this recipe it was left to cool for the salad. My oh my, this was delicious! I also gave the olives a chance, and much to my surprise I quite enjoyed them. Ciregnola olives are my favorite for the moment.
- And my friend ordered the Bread Tomato Soup and the Hand-Made Mozzarella Sandwich with tomato, basil and lemon dressing on ciabatta bread.
I tried some of her tomato soup, and I loved that they let a slice of bread just soak in the soup, and serve it with a generous amount of grated cheese. Also, they get their bread from nearby, Balthazar Bakery (where to get a great tasting cup of Ginger Citrus tea).
- A take-on Bread’s Special Salad
I’ve been letting myself be inspired by the different tastes of fish, and it honestly feels like a whole new world to me. As you all know, I am open to trying new things so since incorporating fish into my diet, every time I eat it feels like an adventure. There are some things that I’ve tried that have actually made it into my mental rolodex of go-to recipes. For example, the salad I had at Bread… it left a memorable imprint on my taste buds.
- I changed it up a bit…
Instead of cherry tomatoes I used sun-dried tomatoes, added shaved parmigiano reggiano, mildly spicy lettuce mix, and capers. I also added balsamic vinegar for the dressing. My mom would be proud–olives and fish.
The slightly spicy greens I picked up from the market the other day.
- I spotted smoked trout at the store, and having tried smoked salmon but not liking it… I thought I’d give this a try.
I think smoked fish is a hit or miss, depending on their smoking methods, the catch, etc. It had a taste that resembled the smell of sweet and savory ham.
- I served it with fennel, orange slices, olive oil and sea salt.
As I was eating this salad there was something about the smoked trout flavor that made me think it would go well with something savory. So I went to the fridge and took out the parmigiano reggiano. Took a bite of the smoked trout with a shaving of the cheese… yum! I knew at least one ingredient for the next dish I’d prepare with this new find.
- Fresh Green Asparagus on Smoked Fish Fillets
Taking into consideration that asparagus is in season, I wanted to make something featuring this vegetable. I loosely followed this recipe, changing it around to suit what I had and what I don’t consume. Serving it with parmigiano reggiano is highly recommended. I love the simplicity of the dish, yet all of the flavors were bold and complementary to each other.
Are there any foods you have given a second (or seventh in the case of me and the olives) chance and all of a sudden like it?
Katharina-
I’m enjoying your adventures in NYC. The selection looks amazing!
Your mention of “sweet and savory ham” reminds me that I wanted to tell you about getting some fresh figs the other day. I had never had fresh ones before, and they were a treat. I liked them best of all in a roll-up, hors d’oeuvre style, in very-thinly-sliced prosciutto and medium-sliced provolone. Try it when you feel up to a little ham!
I was glad to see on your previous post that the coho was wild. The omega-3 fatty acids that are so good for you in wild salmon is virtually nonexistent on farm-raised. It really looked delicious.
Jim
Typo correction – I should have typed, “The omega-3 fatty acids that are so good for you in wild salmon is virtually nonexistent “in” farm-raised.”
Second-chance foods – It seems like I never give have to give anything a second chance; I eat everything first chance.
jim
Thank you, Jim! The selection is wonderful, and really makes me think of the New England land. I don’t think I’ll be trying ham anytime soon lol, but perhaps I will tried the figs wrapped in smoked trout
It sounds like a delicious combination!
The wild coho was delicious! And since I’ve been shopping around for fish in the city, I have to say that that was the best quality I’ve tried so far.
Cheers!
-K
Are there any foods that you’ve tried and not liked, and then later on you tried them again?
The fresh figs are also good just wrapped in provolone or wrapped in arugula with feta.
I did some deep thinking to answer your question about any foods that I’ve tried and not liked, and then later on tried again. Here you go (alphabetically):
blue cheese
capers
ketchup
lutfisk
tofu
There are others, of course.
I have never developed a love of tofu although I did buy a couple of jars of Chinese fermented tofu (stinky tofu?) last year that was very good.
The other items are, when prepared or used properly, culinary delights.
Jim
I forgot to list the first thing that came to mind:
lima beans
I never liked them until I had a New England succotash; now I like them every which way. I am avoiding U.S. corn since it is almost all GMO, so I’m looking for South American corn for succotash. I wonder if Jersey sweet corn is still non-GMO.
jim
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