VittlesVamp

Unmitigated Decadence

I have zero control. I know Delta is out there, but I am drawn to restaurants nonetheless. I am fully vaxxed. Know that there are some slight risks -- but at this point I am all in.

I went to Philadelphia and took Mama Vamp (also vaxxed!) for a multicourse extravaganza at Friday, Saturday, Sunday, which included the stellar Beet Cappelletti with Chive and Nasturtium Honey. Eyes roll back in your head time!

Then I went to the deepest darkest corners of the West Village for dinner with a friend at the Austrian powerhouse restaurant Wallse, where we tucked into these Smoked Trout Planshinken with glee...

There have been meals out with foie gras, truffles, and seared scallops -- and then there was this genius Tuna Tartare with Fava Beans and Agretti at Prospect Park's LaLou...

And a trip to Raleigh-Durham afforded me the opportunity to visit Saltbox Seafood Joint for a gargantuan Grouper Roll with all the fixins...

...including some otherworldy Honeyed Hushpuppies. Those puppies were a problem.

Have I cooked? Rarely. I have been throwing together food rather than properly cooking. I feel a longing to be served. It's where I am at. I am owning it. And, trust me, I will be cooking full force again. Just need to strike a balance.

We'll see how I do on the balance beam...

Vietnamese Vittles Victory in Brooklyn - Pt. 2

I had you hanging there for a while, didn't I? Well, I'm back for part 2 in this tale of two restaurants.

The next spot is within easy walking distance from my apartment, so it definitely has an edge on Bolero -- but the food is so good that I would be happy to grab a subway or Uber to get there. The spot? Em Vietnamese, newly ensconced on Front Street in Dumbo, Brooklyn.

Let's start at the beginning. Let's start with the Iced Vietnamese Coffee.

Let's start by saying YAAAASSSSS!

This was a perfectly balanced glass of intense coffee over ice, softened with just enough creamy sweetness from the condensed milk. I slurped it down and order a second at record speed.

Then, there was the food. The best of it isn't pictured. It was devoured too quickly. In particular, let me say that Bo Kho -- Vietnam's answer to Beef Bourguignon, scented with lemongrass, ginger, and coconut milk -- was a revelation. Once the meat and veggies were dispensed with, I brought the bowl to my lips to down every last drop of the rich broth.

Also, have to give a strong thumbs up to the restaurant's version of Banh Xeo, an eggy turmeric rice crepe that blankets a filling of shrimp, pork and bean sprouts. The crepe was crisp on the outside, soft and buttery within. Sliced off a wedge, wrapped in a lettuce leaf, dipped in a fish sauce vinaigrette and released a joyful moan shortly thereafter.

Oh, and then there are addictive chicken wings, doused with garlic butter nuoc mam sauce and topped with scallion and cilantro...

And, there is also the all-important Bun Thit Nuong, the cold noodle dish that I have deemed the baseline testament to solid Saigon-style eating at any worthy Vietnamese restaurant...

Needless to say, Em Vietnamese is worthy. Very worthy. I have gone back three times in the past couple weeks and I am tempted to go there tomorrow to continue my march through the menu. A very worthy endeavor, I can assure you.