Posts Tagged ‘dinner’

dinner is served: chelsea neighborhood favorite tbsp is now open for dinner!

Thursday, March 7th, 2013

At long last Melissa Chmelar, founder of tbsp restaurant and spoon catering, will finally ring the dinner bell. tbsp will expand to include dinner service starting this week after killing it at her already successful breakfast and lunch business. With solidly good, casual dining and new sure-fire vintage cocktails, this friendly, local neighborhood joint will soon become part of the family.

Dishing out comforting starters and family-style dishes like Market Table Toast (grilled Balthazar bread smothered with fresh local ricotta and favorite seasonal ingredients), Beer Braised Pork Shoulder (with avocado tomatillo salsa, arroz verde & simmered black beans), Mushroom Papardelle (crisp roasted shitake mushrooms, Tuscan kale, fresh ricotta & chili flakes), Skillet Mac & Four Cheese goodness, the classic tbsp burger and more, accompanied with a sure-to-please kids menu. House-made desserts like gooey skillet cookies served with ice cream end the meal with a sweet moment. Dinner service will also boast full wine and specialty cocktail offerings, slung from behind a beautifully redesigned bar. Cocktail standouts on the new menu include the Corpse Reviver #2 (Gin, lillet, triple sec, absinthe & lemon), and the Garden Greyhound (Vodka, fresh grapefruit, thyme sprig & black peppercorn). Start calling yourself a regular now… tbsp tends to churn ‘em out.

After stopping in ourselves during last week’s Friends & Family service, we cannot wait to make tbsp a weekly staple. Some of our favorites were the skirt steak with chimichurri sauce, the chicken pot pie (pictured) and a brownie dessert topped with melting vanilla ice cream and a sprinkling of caramel popcorn, making for one genius bite. My handsome 19-month old dinner companion dug deep into his bowl of spaghetti and meatballs, grinning ear to ear. He is also very good at sharing and made sure his entire body got in on some of that delicious sauce action. The drink of the night had to be the Corpse Reviver, and boy did I need it (just kidding! But hah, wow, kids are a lot of work!).

With the stormy weather New York is having this week, tonight is the perfect night to stop by and try tbsp’s dinner. Warm up with a bowl of hearty soup (varies daily, made from scratch) and let tbsp feed your cravings. We can’t wait to hear what you think!



Family-owned and operated since 1999, spoon started in a five story walk-up with belief in using hand picked, seasonal organic produce grown in upstate New York sourced by Mountain Dell Farms, From Farm to Chef, and other local purveyors. Fresh and local is the cornerstone upon which spoon and tbsp is built. Delivered daily, all of spoon’s produce, meats and fish are fresh. Desserts, muffins and sweet and savory treats are hot out of the oven. spoon also produces a full line of frozen entrees, baking mixes and home canned sauces, condiments, relishes, rubs and jams. spoon specializes in providing innovative culinary options for photo shoots, corporate meetings and private events. Melissa continues to bring creativity and integrity to the table.

A picturesque, Chelsea neighborhood favorite, tbsp joined the spoon family in 2008 and was founded on the idea that local ingredients and quality recipes make for culinary success. First launching with daily lunch service, eventually launching an ever-popular brunch service, tbsp is now very excited to announce, it’s time for dinner.

tbsp Dinner

Wednesday through Saturday – 5 pm to 10 pm

Sunday – 4pm to 8pm

17 West 20th Street (between 5th and 6th Avenues)

New York, NY 10011


dirt candy dinner

Monday, October 10th, 2011

jalapeno hush puppies and maple butter, yum!

getting excited about eating your veggies has never been easier and a reservation at dirt candy, an innovative vegetarian restaurant in the east village and the latest by amanda cohen (angelika kitchen), is your ticket in. a sense of culinary adventure hits you immediately in this smaller-than-my-studio-apartment-sized, lounge-lit, basement-level gem. starting with the menu, dishes are all named with inclusive exclamation points, as if instructing me to be enthusiastic about my order, like: “carrots!” “cauliflower!” and my surprise favorite, “celery!”.

with a menu like that, my guest and i were curious about everything and decided to order tapas-style in order to taste as much as possible. part of the fun was figuring out how the plates’ namesake had infused the dish as its overarching ingredient, or remembering what elements were involved in the first place as with the carrot halvah dusted over the carrot dish, or the grilled grapes snuck into the celery course.

first to arrive were our jalapeno hush puppies and maple butter appetizer. with a subtle heat, the sweet maple butter was a perfect compliment to these bite-sized snacks. on to “carrots!”, which consisted of steamed barbecue carrot buns, cucumber & sesame ginger salad dusted with the aforementioned carrot halvah. the buns were perfectly dense without feeling too heavy, and the carrots added a light sweetness to the dumplings and salad. “celery!” was composed of king oyster mushrooms, celery, pesto, grilled grapes, and cheese curds that left a surprising, almost willy wonka-esque celery aftertaste which, yes, sounds unappealing but in context actually worked and had me laughing out loud.

our final two courses were “cauliflower!” and “chard!”. i can’t lie to you (or apparently, my waitress: i’m sorry!!! i blame the intimate quarters!), but chard was not my favorite. with chard gnocchi on a bed of (what else?) chard, believe me, i was ready to give it my heart and award it first prize, but not so fast. something wasn’t working for me. i’ll wager to guess it was the garlic oatmeal garnish that left me cold and for which i’ll subtract one exclamation point. the cauliflower though, like most everything else, was a hit. smoky, breaded cauliflower on top of a perfect buttermilk waffle, pickled cauliflower and wild arugula resulted in a delightful mixture of both flavors and textures, ending the meal on a high note. it was the type of dinner that my friend and i left the restaurant still talking about even blocks later, still trying to piece together the flavors that had come together (some more successfully than others) in such a unique way. the meal had certainly kept us on our toes. in other words, “success!”.


dining dutch

Monday, August 1st, 2011

image courtesy of The New York Times; NYTCREDIT: Evan Sung for The New York Times

early last fall, a friend won tickets to a taping of the martha stewart show and i was fortunate enough to tag along. martha looked great, the confetti system piñata she had on set became my new obsession, but it was guest chef andrew carmellini who really stole the show. and though i know enough to take martha’s word for it, i’ve had a hankering to try his cooking for myself ever since.

i had always heard great things about locanda verde‘s rustic italian cuisine but when the dutch opened recently i knew i had to, um, bite the bullet. returning to his american roots for his latest restaurant, carmellini culled inspiration from what “american” means right now, and singularly, what it means in new york city: a melting pot of culture & tradition, spices & innovation. table for two, please!

my guest and i arrived for what carmellini (and my grandmother) endearingly calls “supper”. i washed down the complimentary jalapeno cornbread with a bermuda yacht-club cocktail that hit just the right note, before digging in to some apps: crispy artichokes on a bed of roasted red peppers and onions, an eggplant dip with savory crackers. for the main event, i practically cleaned the bowl once filled with delicious black cod and smoked mushrooms in a yuzu-chili broth while my companion enjoyed his perfectly prepped sea scallops with sweet corn and chipotle (hold the bacon, he’s a veg). we had barely managed to save room for dessert but with that week’s heatwave, three scoops of sorbet – apricot, blueberry, and my favorite, coconut – were too perfect to pass up.

reservations strongly recommended.

~ jamie