CPK (California Pizza Kitchen)

201 E. 60th St.
New York, NY 10022
(212) 755-7773

Decor: None, that I was aware of.
Service: Sloooooow.
Food: Good. Lots of unusual, but tasty pizza and decent salads. The key lime pie was actually really good.
Overall: I have been many times. Maybe it's not authenic New York City pie, but who cares? Good food is good food.

Grade: B/B+

Baked Apples with Spiced Ricotta and Maple Syrup

This comes from Martha Stewart Living. I loved this dessert. It's easy to make and the ricotta gives the sweet apples a little tang. As one dinner guest remarked, "It's like apple pie without the crust."

4 med. Rome apples core w/in 1/2-in of base (I used Pink Lady apples)
3 tablespoons unsalted butter
6 tablespoons maple syrup
1 teaspoon grated ginger
4 sticks cinnamon
3/4 cup ricotta cheese
2 tablespoons +1 tsp confectioners' sugar (I was out of sugar so I used a few tbsp of Cool Whip)
1/8 teaspoon ground cinnamon
3 tablespoons heavy cream

Keep an eye on the apples while they're in the oven; baking times may vary.

Heat oven to 450°. Peel about 1 inch of skin from tops of apples; cut a sliver off the bottom so apples will stand. Place them in a 9-inch glass pie plate. Cut 1 tablespoon of butter into 4 pieces; fill each apple core with a piece of butter, 1 tablespoon maple syrup, 1/8 teaspoon ginger, and 1 cinnamon stick. Place remaining 2 tablespoons butter and 2 tablespoons syrup in bottom of pie plate.

Bake apples, basting several times with pan juices, until they are golden and tender, about 35 minutes (the skin may split). Transfer apples to a serving dish; let baking juices stand to thicken, about 15 minutes. (I cored the apples straight through since I couldn't figure out how to make it look nice by hacking out only part of the core. I also covered it with tin foil and didn't do any basting while it cooked.)

Puree ricotta, confectioners' sugar, remaining 1/2 teaspoon ginger, cinnamon, and cream in a food processor. Serve 2 heaping tablespoons of ricotta cream with each apple, and drizzle with the warm syrup.

Grade: A+

Fusilli with Spinach, Ricotta and Golden Raisins

This comes from Real Simple. Really easy to make and the combination of ricotta, pine nuts and basil is fresh and tasty.

Makes 4 servings

1/2 pound fusilli macaroni (I used a pound of gemelli)
1 tablespoon olive oil
10 ounces frozen leaf spinach thaw, drain, squeeze
2 scallion thin slice
1 cup golden raisins
1/4 cup fresh basil thin slice
1 teaspoon salt
1 teaspoon pepper
1 cup ricotta cheese
1 tablespoon balsamic vinegar
1/4 cup grated parmesan cheese
1/4 cup toasted pine nuts
1 teaspoon salt
1 teaspoon pepper
1 cup ricotta cheese
1 tablespoon balsamic vinegar
1/4 cup grated parmesan cheese
1/4 cup toasted pine nuts

Cook the pasta according to the label directions. Drain and return to pot. Add the olive oil. spinach, scallions, raisins, and basil, and toss to combine. Season to taste with the salt and pepper.

In a medium bowl, combine the ricotta and balsamtc vinegar; stir. Add to the pasta mixture and toss lightly. Top with the Parmesan and pine nuts.

Note: This is best served at room temperature. If you are serving it right away, try to let it rest for at least 10 minutes to let the flavors develop and meld.

Grade: B+

Mesa Grill

102 5th Ave
New York, NY 10011
(212) 807-7400

This place is my favorite brunch in the city.

Decor: Big, airy space though the oilcloth booths could use a make over.
Service: Attentive, professional.
Food: The best jalapeno jelly. The best grits. My old standby, the spicy chicken with sweet potato hash and poached eggs was delicious.
Overall: If this place were in my neighborhood, I'd eat brunch there every weekend.

Grade: A+

Zlata Praha

28-48 31st STREET
ASTORIA, NY 11102
(718) 721-6422

I've been to this restaurant several times. It's a leisurely, enjoyable meal.

Decor: If this is what Prague looks like, remind me not to go there.
Service: Friendly, but slow.
Food: Filling. I had the chicken paprikash with noodles, which was really good. The hot dog appetizer was fine, but not remarkable. The dumplings are great for soaking up sauce.
Overall: Inexpensive, ethnic food in the 'hood. I'll be back.

Grade: B

Arriba Arriba

762 9th Ave.
New York , NY 10019
(212) 489-0810

Beware the el Papa margarita!

Decor: Tacky, generic Mexican.
Service: Good.
Food: Certainly not stellar, but hearty and decent.
Overall: $7 lunch special includes a small margarita making it the best lunch in midtown.

Grade: B

Macaroni Grill

multiple locations

I'm pretty sure I've eaten here before and just don't remember. Been to one fern bar, been to them all, right?

Decor: For a chain, not so bad. Not overly bright or tchotchke-laden. Love the food-titled crayons and butcher paper.
Service: Hard to tell. Friendly, but our food was drastically late. His fault or the cook's?
Food: Pretty good. They offer a whole wheat pasta option on all their pasta dishes. And when whole wheat penne is loaded with a roasted garlic cream sauce, it don't taste whole wheat! The table focaccia was addictive.
Overall: If there was one in my neighborhood, I'd be there all the time.

Grade: A

Bosphorus

108 Park Ave. S.
Winter Park
407-644-8609

Every time I visit Winter Park—much like all of Orlando—it looks just a little different from the last time. This Turkish restaurant, for instance, wasn't there before.

Decor: Pleasant, airy.
Service: Friendly, competent.
Food: To be fare, my stomach was a little uneven that day, so I didn't get really adventerous in my choices. The hummus was fine, but not outstanding. Ditto for the stuffed eggplant. The housemade lavash was divine: airy, warm, crunchy.
Overall: Better than eat at the Briarpatch, by a longshot.

Grade: B

Cracker Barrel

multiple locations

I love Cracker Barrel because it always seems like a treat to eat there, like something you can only do on a road trip with your family. I used to work with this guy who, along with his father, was trying to visit every Cracker Barrel in the South. They had a map and marked them off one by one.

Decor: Forced country.
Service: Fine. Possibly because we were white.
Food: Oh, the hash brown casserole is so yummy. Coffee is pretty good too.
Overall: Like I said, I love this place. Please note, there is now an official looking plaque in the entrance (and I'm assuming it's in all the Cracker Barrels) informing the patron that they DO NOT discriminate based on race. Therefore, it must be true.

Grade: B+

Chanpen

761 Ninth Ave. (@ 50th Street)
New York, NY 10019
212-586-6808

I've walked by this place so many times, when I went to lunch with a co-worker and he suggested Thai, I suggested Chanpen. Somehow, we both survived.

Decor: That odd fussy Asian vibe...linen napkins and elephants abound
Service: Attentive
Food: I had the curry patties and tofu pad sea eaw. Patties were quite good, but the pad sea eaw was unremarkable and the tofu was fried, which I wasn't a fan of. My friend had the spring rolls and some kind of chicken/veggie dish. He was, apparently, violently ill later that day, and barely survived the night. Meat-eaters, beware!
Overall: Any place that gives someone food poisoning, is not a place to revisit.

Grade: F

Longhorn

multiple locations

Ah, the first of many meals in Florida...this place was better than T.G.I. Friday's or Benningan's for sure.

Decor: Typical fern bar faux Texas stuff.
Service: Friendly
Food: Snowman and I split a cajun burger. It was pretty good. My dad has been there several times and says their burgers are always good.
Overall: For the price, the food was decent.

Grade: B

Houston's

multiple locations

Snowman and I have eaten here a gazillion times. The food is dependably above average. Their little house salad with goat cheese, beets and walnuts is a stand out. Easily the best key lime pie I've ever had (and I've had it in Key West) even if they only serve it during the summer.

Decor: Dark, comfortable, romantic
Service: Efficient and friendly
Food: I love their veggie burger (mostly oats and brown rice). Ribs are also really delish, as is the so-not-good-for-you spinach dip.
Overall: For the price, one of the best deals in town. The only downside is that it's usually packed at night.

Grade: A

Baked Pasta with Chicken Sausage

This recipe comes from Everyday Food. I loved baked pastas. This one is really simple to make and quite tasty.


PREP TIME: 30 MINUTES/TOTAL TIME: 1 HOUR 15 MINUTES
Makes 8 servings

Salt and pepper

1 tablespoon olive oil
1 med. red onion chopped
4 cloves garlic minced
1/4 cup vodka (opt.) (I didn't have any on hand)
28 ounces can whole tomatoes lightly crushed (I used whole and rough cut them with kitchen shears)
1/2 teaspoon dried oregano
1/2 cup heavy cream
1 pound rigatoni
10 ounces baby spinach (I substituted broccoli since the spinach was too old...it wasn't bad, but it didn't exactly go togther either)
12 ounces smoked chicken sausages halved, sliced 1/4 in. thick
6 ounces fontina cheese (4 oz. cubed, 2 oz. grated)
1/4 cup parmesan cheese

The dish can be prepared through step 4 and frozen for up to three months; let cool completely before covering tightly with plastic wrap and placing in the freezer. If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 ½-1 ¾ hours. Remove foil, and continue with step 5.

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.

Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

Meanwhile, preheat oven to 400°. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. [Freeze here if desired.]

Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Grade: A