VittlesVamp

Yes, Virginia, There is Great Mexican Food in New York City

I've heard many bemoan the state of the Mexican food scene in New York City. I'm sick of it! So is food writer Ligaya Mishan, who addresses the topic in the latest Hungry City column in the New York Times.

Admittedly, we don't live in Los Angeles or even Houston, where the Mexican culinary offerings are consistently top-notch. That said, please note that both of those cities are home to several branches of Taco Bell. (On the flip-side, I am always embarrassed that Domino's seems to thrive in the five boroughs. But, pizza isn't the focus today...)

New York may not have as many excellent Mexican restaurants, but it does have some -- and they are fantastic. In addition to the brilliant Mexican food trucks and carts that dot the city, NYC boasts some terrific Mexican dining spots.

First up, have you visited Sunset Park's Little Latin America? If not, I suggest a food crawl ASAP to tuck into Lengua Tacos, Carnita Tacos, Arabes Tacos and overstuffed Chorizo and Egg Tortas that will make you cry delicioso!

Looking for your Mexican in a fancier environment? Check out Hecho en Dumbo, which moved a while back to the East Village. Reserve a seat in the kitchen to enjoy the restaurant's Chef's Table five-course, which will set before you to a whole new range of Mexican flavors and textures. Fonda, with outposts in Park Slope and the East Village, is also a lovely spot to get some authentic Mexican dishes. And if you're in the Theater District, you would be remiss not to stop by Toloache, if only for an introduction to Mexico's version of the Ceviche, and an order of the De Lechon (aka Suckling Pig) Tacos.

Game for a trip on the 7 traib to Long Island City, Queens? Then, I strongly advise a visit to Casa Enrique. A photo of this Mexican jewel's Guacamole is above, but make sure to also order the Puebla dish of Mole De Piaxtla, a plate of chicken enchiladas enrobed in a vibrant, rich sauce of dry peppers, almonds, raisins, plantain, sesame seeds and chocolate, beautifully striped with a piping of sour cream.

So, move to Los Angeles if you must. That just leaves more amazing Mexican food in New York for the rest of us.

The Big Fix

Things go wrong. It is the nature of things. But there is that critical break or make moment when you have a chance to take a problem and turn it around. That's what hospitality is all about, and a fairly new Brooklyn Heights neighborhood spot called Red Gravy did a hospitality pas de deux the other night that deserves applause.

The evening started out well enough. At arrival, albeit, 10 minutes late for our reservation, I arrived with my pal Jenn, the birthday girl, in tow for a celebratory dinner. The woman at the check-in stand said it would be another 10 minutes and suggested we wait at the bar. Only one seat was left at the corner, so we edged our way in and ordered a round. Then our other dinner companion arrived and we tried to make the most of our limited real estate, as Jenn let it be known that she was starving. I checked back in with the front desk and was told it would be yet another 10 - 15 minutes. I grimaced, mentioning that the birthday girl was hungry, asking if anything could be done. I received shrug.

Harumph!

I went back to the bar to ask if Jenn could hold out for another 10 - 15 minutes. Now it was her turn to grimace. I marched back to the check-in stand and now a gentleman was there, who saw that I was a bit distressed and graciously asked how he could help. I let him know about the grumbling tummy at the bar and asked if we could possibly get some bread. "Of course," he replied and quickly headed to the kitchen.

A few minutes later he not only presented us with some warm bread and bean dip, but some lovely fried Arancini Balls stuffed with Smoked Mozzarella on the house. Nice!

Showed to our table another 10 minutes later, we saw that glasses of Prosecco had been set in front of our plates -- compliments of the house with regrets that it took a while to get seated. Very nice!

Menus in hand we batted back and forth a variety of delectable Italian options settling on an Uni Carpaccio special to start, followed by two pastas, and then a Grilled Steak with Lentils, along with a side of stewed eggplant. Sipping our fizzy wine, we were contented and Jenn was particularly excited to try the uni, as it was one of her favorites.

Then the waiter returned with apologies. Apparently, we had been given old menus. The steak dish wasn't available.

Harumph!

We asked for the menus back to figure out another game plan. He went to fetch them and returned with good news and bad: We had the right menus after all and could have the steak. However, they were out of the uni. At this point we just started laughing and perused the menu for a substitute. Then the manager came over and let us know that they were going send out a couple of appetizers to make up for the uni being sold out. So nice!

Totally unnecessary, but I have to say it was the kind of move that will make me not only return to Red Gravy, but recommend it to others.

Oh, and then the meal began to arrive. It was delicious, from Meatballs with Soft Polenta to Cavatelli with Corn, Pancetta and Tarragon. The steak was also superb.

But, wait -- where was the eggplant? We called over our waiter to ask and he went to the kitchen to check. Within moments he returned with a look of dismay, telling us that he had forgotten to put the eggplant order in. Giggling at the ongoing comedy of errors, we told him not to worry about it. It happens and we were more than fine!

And yet, a few minutes later the manager came up to the table, eggplant in hand to say this too was on the house.

Wow! Really, really nice!

Then the team at Red Gravy gilded the lilly at dessert, giving us an additional sweet and a round of dessert wine to boot.

All of this didn't just confirm my resolve to return and recommend the restaurant, but now I was inspired to write a blog post too.

Impressive to say the least. A bunch of missteps turned into a gigantic hospitality win. Needless to say, I hope all goes smoothly the next time I go to Red Gravy. But, if it doesn't, I know I'll be in good hands.

Breakfast in Ireland

Growing up, Mama Vamp always let me know that breakfast was the most important meal of the day. As an adult (of sorts), I've morphed that advice into a quick coffee before 9am. If I'm truly peckish, I might throw a banana or a scoop of cottage cheese into my morning routine. But, during my recent trip to Cork County, Ireland I realized that the "ish" in Jewish mama and Irish mum most certainly align at breakfast time. And with food this good, who was I to argue?

Start with strong pot of fragrant Irish Breakfast Tea and you're well on your way. Then there are eggs. But these eggs are farm fresh with deep golden yolks that make you want to say "top o' the mornin' to yah" in a totally unironic way. Of course there is also sausage, plenty of links, black pudding and white pudding too. And then there are sauteed mushrooms and roasted tomatoes.

That's just the beginning.

Did I mention the bread? We're not just talking white toast. That's available, but there are also buttery scones and slices of dark brown bread pebbled with oatmeal goodness. And to put atop? Fresh, melt-in-your-mouth, just-churned butter. (No freakin' wonder there is an actual Butter Museum in downtown Cork!)

Care for some cheese? Of course you do! Try some Cork County specialties like Oak-Smoked Gubeen, Cashel Blue and Glebe Brethan. Or how about some Cahill's Porter Cheddar from nearby Limerick? It combines sharp, tangy cheese with Irish porter to a lovely marbled effect.

There are also gorgeous slender slices of Irish smoked salmon at-the-ready. And, homemade jams and compotes starring fresh-picked rhubarb, blueberries or apricots are also on the table. Mix them with some creamery yogurt for a touch of dessert at the end of the meal.

Thankfully, the trip was only four days long. I'm back to my coffee and banana regimen, but every once in a while I dream of farmyard eggs and cheese graced by sweet, dark beer.

Clearly, the breakfast of champions.