The Cookery - May 26, 2012

I am not sure any more great things can be said about “The Cookery,” but I can try.

I will start with the negatives. As someone who often dines in a party of two, there reservation policy is not appealing. I can certainly overlook that the second the fork hits my lips.

Okay, while I will admit that picking a beverage is not a simple task, I opt for the pineapple mojito while Chris goes for a beer (over the usual red wine because something sparked his fancy). The food leaves so many choices, but we cannot resist the “mozzarella made daily, olio novella and grilled Tuscan bread” and the sausage with lentils. I will admit that the bread is a bit burnt and that the tasso ham might be tastier than the sausage, but it was still very amazing.

This is a place where they pace you out, so they want you to order all of your food together. After a great amount of debate (since I love the cauliflower ravioli and Chris seriously considers that steak), we go with the gnocchi and osso bucco. Our waiter (both times we have been there the wait staff has been both charismatic and knowledgeable) cheered both of our selections.

Fortunately, the food was great. The gnocchi, as promised, was light since it was ricotta, not potato. The osso bucco was tasty and the creamy polenta base was a do not miss. It was pretty fun that Chef David DiBari was actually in the kitchen, but he still made his friendly rounds.

No the wowza moment that we even used to sell others on The Cookery while at Pour (fantastic wine bar in Mt. Kisco) – dessert. Although the honey balls were on the daily menu, it is too hard to resist the warm chocolate polenta with pretzels, Slovenian fleur de sel and caramel. I also indulge in the moscato d’asti while Chris enjoys a cup of coffee.

Although there was certainly a need to turn our table, the wait staff never forced our move. The food and drinks were great and the people were very pleasant. This is certainly somewhere where we will return.

And, we look forward to Doughnation!

Visit them at www.thecookeryrestaurant.com
Dobbs Ferry, NY

Anniversary Dinner at Cienega - April 28, 2012

My anniversary dinner every year has a tradition – it must be at a place neither of us has eaten.  This might not sound like a challenge, but for two people who eat out (let’s just say) frequently, it’s tough.  For our seventh year, we looked at many places and even consulted Platt’s list.  After coming to the conclusion that we wanted to stay local, we chose Cienega.

Cienega Restaurant is located at 179 Main Street in New Rochelle.  Although I understood how to enter the restaurant, I chuckled a few times as diners struggled to get in.  (The door is somewhat incognito if you don’t understand where the parking is or that the entrance isn’t off of the nifty patio area.)  The hostess was very nice and sat me even though I arrived solo and a little late. 

The wait staff was attentive and let me know about a special blackberry mojito (yum!).  The small cheesy bread balls were very tasty and they arrived warm.  I think they could be a bit more creative with a flavored butter or a different type of topping (for lack of a better word).   We ordered the Cubanito (crispy pork tenderloin rolls, Swiss cheese, ham, pickle salad) as an appetizer.  It was good, a bit different, but good (only good).  The presentation added to the experience. 

When it came to entrees, I had the Entraña (no surprise there because I would order just about anything with chimichurri!).  The steak was cooked perfectly, but it could’ve used much more chimichurri.  Chris ordered the Half Peruvian Style Rotisserie Chicken and it was served with two delicious sauces that were needed since the chicken was a bit dry.  But, I often prefer dry to death.  It certainly makes the chicken lover miss Oporto. 

As for drinks, Chris enjoyed the mojitos.  I liked the blackberry mojito (not too sweet with just a hint of the fruit) and really liked the red sangria (I haven’t had a good one since getting back from Spain).  I am convinced that apples are the magical key to solid sangria.  And, yes, the temptation fruit will make appearances in the home-made sangrias this season.

Moscatel

Since dessert was a necessary evil, we ordered the Passion Cotta.  It was very tasty, incredibly adorable and a clear highlight.  The passion fruit sauce was very tart (and I mean very).  Anyone who knows me knows that I am not a rich chocolate lover, but their chocolate mousse was worth the exception.  The Moscatel was a nice complement for my dessert and Chris commented that the coffee was fine (he would say if it wasn’t).

The service was very good and the food was quite tasty.  The décor is stylish and felt very clean – good lines, well-polished.  Plate presentation was creative, but not over the top.  If I were to go back, I would order my meal and for it to be more spaced out.  Many places need you to order everything at once, but this is not one of those places.  Overall, we enjoyed our meal but weren't sitting there scheduling out next reservation.  That said, if you want to try it, check out opentable for a reservation early - prime times go fast.

Cienega
New Rochelle, NY