Restaurant Review : Astoria Coffee

    Living in Astoria, if you want "caring preparation and presentation" for your coffee, you MUST go to Astoria Coffee.  It is cozy yet trendily decorated with a strong emphasis on great ingredients.  I complimented Dennis, the Ohio-born owner, on his ingenuity: the shop's name will always bring top "online search results" for "Astoria" and "coffee"!  

     This divinely lovely gem is nestled just around the corner from bustling 30th Avenue.  It's located under a clocktower.

     The shop gets a lot of traffic--especially high-energy on weekends.  Astoria is famous for its coffee culture.  The great thing about shops in Astoria is that they don't "step on each others' toes".  They look different, purvey different coffees/roasts, and create different ambiance.  They sell different snacks/sweets.  Thusly, they share the client base.  But, I come here for my brew because they're the best--and always striving to remain so.

     Pushing through the glass door, Astoria Coffee has an organic "feel": potted coffee bushes on each table, bright sunlight from the floor-to-ceiling windows (probably the sunniest coffee shop here), 

a service/seating counter, small tables for 4, a communal table, and shelves of organic wares.  They even positioned hooks by every seat, for your coat or bag.  How thoughtful.

    Fair prices for hand-prepared coffee and teas are attractive.  The roasting dates are written on the bags--often only a few days old.  Each cup is ground fresh for you.  Their Chai latte is aromatic, the Matcha is ground/blended fresh, and the Mugicha is tastily toasty.  

    Along their cast-iron/plank shelves are small-batch organic coffees and teas from around the world... always changing.  Updates on their Facebook page has drawn me to try new arrivals from Ethiopia, Guatemala, Rwanda, Costa Rica, Peru, Kenya, Colombia, and more.  They are fair-trade beans from varied plantations in each of the aforementioned regions.

     I pulled out a yellow stool at the counter and sat beside a mustachioed fellow studiously focused on his laptop (with one hand) and his mug of coffee (with the other).  

     The smiley barista with blue hair asked, "What is your pleasure today?"  A Matcha Latte (seen below).  When she asked how creamy I wanted it, I was tempted to say "96.3%", ha ha!

     I enjoy dialogue with baristas; they tend to have unique insight into the world.  I liked their options of soy, almond and organic milk or cream (fresh from a local creamery).  You have to consider your coffee as a true pleasure.  Harmony.  Choices allow you to design the coffee you like. 

     Speaking of harmony, I've often admired the background music that the baristas play: Nat King Cole, Argentine tango, big band, 1960's jazz, Mozart symphonies, R&B, Ray Charles, Stevie Wonder, 1950's Doo-Wop.

     While she expertly foamed my milk and heated the large cup (always a nice touch of professionalism), I admired the display case of pastry.  I selected a golden slice of carrot bread.  Buttery-moist, just sweet enough, and tidbits of carrot glistened in the morning sunshine!

     Like other people, I enjoy the warm tactile feel of crockery or porcelain for my hot beverages.  It's soothing to wrap your fingers around a real mug or cup/saucer, instead of a paper cup.  I prefer paper/plastic when I'm going to "sip & go".

     Isn't that a perfectly-flaky croissant?  (Recently, I blogged about a nearby café, Madame SouSou, which sells delicious French pastries from NYC's famous Balthazar.  If you don't want to traipse all the way downtown to Balthazar, you can sprint around the corner to SouSou).  Similarly, all the mouth-watering pastry at Astoria Coffee comes from NYC's well-esteemed patisserie, Ceci-Cela in NoLIta.  

     Dennis' team has almost every brewing method imaginable.  He invested in all the tools/gadgetry to "pull" off (pun intended) GREAT coffee concoctions: pour-over, French press, cold brew, Japanese slow-drip, et cetera.

     Beside the tamper and tamping pads, he has a cup/pitcher rinser handily located beside the Synesso espresso machine.  Very spiffy.

Of note is that high-grade Synesso: mirror-polished shot timers, individual brew boilers, programmable pre-infusion capability, removable heat exchangers, lever-activated steam, auto back flush, and it's the most temperature-stable machine in the industry!  

     Sometimes, I watch new baristas get trained.  

Some have been there for years!  Ones who move elsewhere still return as customers!  Dennis gives immensely helpful training.  The result is Integrity.  e.g.: a lovely barista named Don (below) was tamping freshly-ground beans for my espresso.  His arm accidentally bumped the counter, and a sprinkle of grinds spilled out.  Any other place wouldn't care.  But Don threw it all away and made a fresh batch... because he wanted my espresso (dose, grind, distribution, tamp, and temperature) to be perfect!  

    Prompt and professional, baristas work as a team and inquire of each arriving customer, "Do you want me to leave room for any kind of milk?" or "Do you prefer that I mix everything for you?"  

And they offer glasses of water with each order.

     As an added bonus, they have a VERY CLEAN spacious subway-tiled public restroom (always a good indication of cleanliness behind the scenes).  

    Their eye-catching, hand-drawn "Dueling Tip Jars" (which they regularly modify) invite you to give the staff a gratuity while you help tally popular vote on a variety of topics.  This place percolates creativity! 

Equally attractive is the hand-painted "window art" that changes with the seasons, as well as the chalkboard on the sidewalk that changes spontaneously.

     Even the wall art varies by local artists (sometimes sold for charity).

     All these reasons sum up why I walk seven blocks for coffee--all through the year.  It has always been pleasurable: a rainy Sunday, a wintery evening, 

a frosty autumn before work, a quick chat/shot after work, 

grabbing something "to go" as I go back the way I came to get to the parks.  

It's always worth the trip.  It gives a refreshing pause to any day.

Note: two years after posting this, the shop was still humming on a Thursday at 2:30pm (see below)!  A great sign of a winning formula for success.

     I hope you visit this amazing place soon.

Restaurant Review : Park Avenue South Winter

     Here's Lewis on the subway, delighted to be going to his birthday dinner with myself and Pierre...

     Today is officially our fourth-year anniversary, so Pierre intended to celebrate both occasions on that day.  We exited the 6-train at the handsome NY Life Building's subterranean subway entrance.  Its sort of like Grand Central, but classy because its Park Avenue South.  Many of those venerable old buildings had access to the subway, replete with grand and well-appointed connecting hallways from the subways to the lobbies.  The architects actually wanted you to realize that you had stepped into their handsome creation.  Below is the lobby of the building, which subway travelers (who hadn't already entered the building's interior) pass through to exit to the street, via Art Deco brass revolving doors.

One block away stood our destination: Park Avenue South Winter.  The restaurant changes its name's suffix with each season.  Previously called "Park Avenue ___", it was previously located on the UES's Park Avenue.

Thankfully, the owner found this locale on Park Avenue South, entitling him to keep the name of his restaurant.  The southernmost location "entitles" the restaurant to approach a more casual/creative form of ambiance, uniforms and service, as its new neighborhood dictates.  It reminds me of (NYC's) Mondrian meets (NYC's) Cafeteria meets (Chicago's) Public House.
     Mercifully, the maitre d' doesn't enforce that ridiculous policy of preventing you from going to your table until your entire party has arrived.  The hostess hospitably asked if we'd prefer to be seated immediately or wait for our fellow diner at the bar.  Lewis and I were suitably happy to deposit our outer layers at the Coat Check and be escorted to our snug table.  Maybe next time, we begin with an aperitif at the bar, which has some great linear décor, as seen below.

This restaurant occupies the space that formerly housed Hurricane Club, which Lewis and I had dined at, two winters ago.  We were impressed with how well they'd redecorated.  The vast dining rooms are bright and airy in daytime, but are cozily lit at night.

Compared with the picture above, the current season of Winter was affected by the abundant use of bare branches and clusters of vintage bulbs, as seen below.

There were votive candles flickering throughout the dining room: on each table, around the central column, even along the hallway to the lower-level restrooms… and even on each dividing wall between urinals.  I did admire the retro men's room: subway tiles, vintage streamlined lights, vintage brass faucets & knobs and Art Deco mirrors.

     Upstairs, there are 3 sections to the Dining Room.  We were seated in the main room, while a smaller room existed a few steps up from us, and another off to the side.  In addition to the Bar Room, there was Service Bar—which is a godsend for thirsty patrons.  We like restaurants with that amenity because drinks arrive swiftly, instead of servers having to wait for the regular bartenders.  Below, my martini arrived in a frosted "saucer glass" with Cerignola olives a wooden pick!

     A well-spoken and manicured Food Runner brought a hot metal skillet of Rosemary Rolls, with a small bowl of sea salt and a ramekin perfectly-soft butter.  It's always a testament to competence and courtesy when restaurants serve softened butter, instead of refrigerator-hardened blocks that cannot be spread on soft bread without tearing it.

Please pardon me for not taking too many pictures.  I dared not use a flash to ruin the milieu created by the restaurant (and it was too dim for my cellphone camera to take many pictures).
     I always appreciate that new restaurants always have shiny new silverware, too.
     The servers wore a uniform of white chinos/jeans, white shirts, white aprons and mostly white footwear.  Only the maitre d' and sommelier donned dark denim and sport coats.  Like trendier eateries, the waiters were allowed to customize their uniforms.  Some guys had slouchier pants: the apparently gay waitstaff had snug-fitting ones.  Some servers had chains, key fobs, bracelets, multiple earrings, and tattoos visible to differentiate their appearances.
     Our server, in slouchier pants, blonde ponytail and facial scruff, was cordial, attentive, and had learned his bedside manner.  He refolded napkins, held the chair when Pierre arrived, served the drinks off of small metal tray, unwrapped/uncorked & presented the bottle of wine (that the sommelier had chosen with Lewis—an Alsatian refreshing white), and crumbed the table.

     My appetizer of Peekytoe Crab Cake was so flavorful!  My dinner choice of Pork Chop Schnitzel was delicious!  Fork-tender and yet crispy on the outside.  When our wine glasses were empty, we opted to share one dessert: an artistic block of dark chocolate ganache, filled with dense mousse, and accompanied by chocolate gelato and a chocolate wafer.

     However, our waiter had been advised that we were celebrating Lewis' birthday, so he brought another complimentary candlelit dessert: Homemade Pistachio Ice Cream sundae.  And, with a smile, he gave me a dessert, alongside my espresso: a Sticky Toffee Pudding alongside juicy grapefruit chunks.

As you can see, the setting is quite intimate—despite the high-ceilinged space.  Those bare branches create a tucked-away coziness.  Overall, the experience was extremely delightful.  The staff was always professional and "on the mark"—even when standing by at their stations.  The establishment has succeeded from working hard to make itself feel luxurious yet simple, trendy and welcoming, and grand yet organic.  We'll look forward to returning in springtime to see how they redecorate, and to taste their new seasonal menu.

Not A Typical Valentine's Day

     Valentine's Day in NYC is not to be spent at the usual restaurants.  This city is treacherous with scams during holidays.  Valentine's was the first one to be incorporated by sleazy restauranteurs to fleece customers of their money, while getting nothing special back.  Think about it… you want a ROMANTIC dinner for Valentine's Day.  Cozy.  Secluded.  Intimate.  Calm.  (until the bedroom, later).  Well, think about most of the city's eateries.  Instead of what you want, they merely cram you into overcrowded dining rooms--for rushed meals (they often have "seatings" which means that diners must leave within 2 hours).  The meals are often a downscaled prix-fixe version of the menu (so you can't even order your favorite dishes--which might be why you went there in the first place)!  Undoubtedly, their $80-150per person dinner includes a mere sip of champagne, a fillet mignon or "Surf And Turf", and then a "fructose corn syrup Chocolate" confection.  It is almost identical to their menu for New Year's Eve, that recently occurred.  Making it worse, you lose the intimacy of the restaurant (because its packed), and you lose the competency of the waitstaff (because they're understaffed and overworked).  But, you're forced to pay the "Holiday pre-included" 20% gratuity.  

     Not for Lewis and I.   

     Instead, we decided to go to a neighborhood where Valentine's Day doesn't negatively impact the restaurant scene.  We went to Flushing, Queens, and we ate the BEST Taiwanese dinner possible.

     Our jaunt included Lewis' school-age chum, Ly (who also lives in Astoria).  Despite the lovely snowfall (just like from a Hallmark movie), we embarked on the elevated subway from Astoria to Flushing.  The ride still required 30-minutes (on an express train), due to the subway's unaltered slowness since 1925.  Arriving in Flushing, I was happily surprised to see that a few parts of the neighborhood improved since I had miserably lived there 5 years ago.  

Click here and read "My Life Story" to find out more that: 

https://halfwindsorfullthrottle.blogspot.com/2012/11/0-false-18-pt-18-pt-0-0-false-false.html

 

    Thankfully, our spur-of-the-moment travels found those parts.  Walking from the Main Street subway terminal, we went one block to Union and discovered "Tous Le Jours" bakery.  Not your typical Asian bakery!  You'd expect to find this one amongst SoHo's chic shops.  Aside from the expected buns and baos, their offering includes non-typical "Asian community" fare:  savory soft-boiled Eggs & Ham tarts, French-style Chocolate Croissants, Sausage & Tomato buns, Garlic Bread spears, loaves of bread, and macarons!  

As you can see above, they give you wooden trays and tongs to carry your selections to the cashier.

Above, you see Lewis pointing to their Brioche and Curry Doughnuts.  

As you browse their stylish shelves (which overlook a handsome seating Café area), you notice that they upstandingly list all their ingredients and calorie counts on EACH ITEM.  

     From there, we traipsed to a restaurant that Lewis found.  He searched through 20 places (via Yelp and Google and memory) to find a Taiwanese restaurant that served the most unique yet traditional dishes.  He chose "Red Chopsticks", just off Main Street, before the Carnegie Library.  Luckily, we were seated at a booth in the elevated area, so we felt cozily tucked away.

The delightful waitress must've thought Lewis was handsome and gave him her full attention.  They chatted happily and joked.  We discovered that the chef preferred to serve generous portions.  From the online menu, Lewis already copied down everything that he wanted to order for us and simply read it to the server (spoken in Mandarin).  Ly understands a marginal portion of Mandarin, but I understood nothing.  Regardless, the food arrived promptly and was delicious!  Our merry troupe of gentlemen enjoyed everything!

     The first dish was a Taiwanese meatball; the skin was a crystal-gelatinous skin filled with diced mushrooms, bamboo, pork, and dried shrimp, served with a sweet chili sauce!  Above, bottom right, was a plate of tofu sheets wrapped around chicken.  Hidden from view was a wonderfully crispy Salt & Pepper Calamari.  Below, "sticky rice" (which was soooo good: a bit sweet but very savory) was steamed in bamboo and softened banana leaves.

As comparison, the boys also ordered sticky rice served in sausage casing.  I much preferred the bamboo-imparted flavoring!

Next to arrive at the table was Kidney in spicy Mao Po sauce--so tender and the sauce lingers delightfully on your tongue.  The leeks were a perfect pairing for each forkful.

Below, our Oyster Pancake (omelet) had whole oysters atop it and a cornstarch gel to hold it together.

Chunks of sautéd bone-in "Three Glass" chicken (three components: soy sauce, wine and sesame oil), scallion and hot peppers came in a steamy pot… entirely succulent and piquant.

     As customary, refilled pots of chrysanthemum tea arrived, and our vegetable platters were lovely.  After each "dish" was handsomely consumed, we summoned our waitress for the check ($90 total, including tip) and a plate of sliced orange wedges arrived as our "something sweet" before we departed.

     We meandered around the neighborhood, peeking in certain stores and food stalls, before heading to a tea shop that Ly heard about: Teaus.  The shop seemed artsy and clever.  The girls at the counter were smiley and respectfully friendly.  

After perusing their extensive menu (for such a small place), I ordered the Rosemary Green tea (with honey, no milk).  

Ly was intrigued with their roasted Oolong milk tea (served in a cork-topped glass bottle).  [If your return the bottle, they refund a portion]

     Lewis and I arrived home at the respectable hour of 9 o'clock, and we had the rest of the Valentine's evening to savor together! 

     The next day, we enjoyed the aforementioned baked goods during breakfast, tea time and dinner.  $12 got me an almond/pumpkin tart (like Challah bread), a sweet potato bun, a brioche loaf, and a fried ball of red bean paste and glutenous rice.  

     It was a perfect assortment to nibble on, while watching the movie "Prada to Nada" and sipping Oolong tea that we brought back from Shanghai.

*To see our trip to Shanghai where that happened, please use this link:

https://halfwindsorfullthrottle.blogspot.com/2014/11/our-trip-to-china-part-iv-shanghai-bund.html