Elsewhere

In my attempt to visit every current Michelin Starred restaurant I have found everything from beautiful gems (the aptly named Jewel Bako) to abysmal wastes of time (Shalezeh or Shalizar, or who cares?). Some restaurants have made me seriously question the criteria and the judges involved in the selection process. Others have made me wonder if, while still in their infancy, they can take the place of some of the more decrepit members of the club.

Elsewhere, on 43rd Street just West of 9th Avenue, just opened in December, but is running on all cylinders. In searching for press on this great spot, I found sparse, although positive, reviews. They deserve more.

This place strikes the perfect balance between comfort, inventiveness, and execution. A strong beer menu, beautifully selected wine menu, and a seasonal and creative cocktail program make the overall bar program here among the best around. Most places slack in some areas and let the masses choose what they want. Elsewhere selects the best, sometimes quirkiest, drinks and makes you choose from them. This makes me very comfortable at their small, but friendly, bar.

The cheese menu is something to drool over. And, while the selections themselves are great, the accompaniments, artfully created by Pastry Chef Leigh Friend, are what make the cheese experience here a few notches above other cheese plates anywhere I've been. Chef Leigh has an amazingly keen palate and I find myself cooing over her (the cheeses are wisely and carefully selected by Dimitri Saad, but Chef Leigh makes them sing) cheese plates regularly.

The main menu is creative, yet not outlandish or lavish. The main proteins or starches are nothing you can't find on numerous other menus in Hell's Kitchen, but the way they are put together is a little different than you might normally find. Chef Megan Johnson has an unapologetic love of fun flavor combinations, and apparently also for perfectly executed dishes. The 5-Spoke Tumbleweed Poutine (fries, cheese, gravy, and chicken liver) is sinfully delectable. Light and perfect for summer, Grilled Octopus Salad features perfectly prepared octopus, not an easy feat. A delicious Roasted Bone Marrow with French Fries is perfectly cooked, and the fries are a witty substitute for bread in this case.

The desserts, not surprisingly with a talent like Chef Leigh, are remarkable. I have had four desserts at Elsewhere, and each was delightful in its simple creativity. The Dutch Baby is well worth the fifteen minute wait after you order it.

I rarely comment on ambiance or service because they make no difference to my enjoyment of the food itself, but, in this case let me state that the place is cute, warm, and welcoming, and the staff is generally the same. Service is usually on point.

I have had numerous dinners here, every sip has been memorable, every bite fantastic, and every morsel brilliantly envisioned and executed. Not surprisingly, my one brunch there (so far) was also divine.

Not only do I give this restaurant my full recommendation, I will go this far: Chef Megan Johnson deserves to have at least One Star on her resume when the next list comes out. So go now, before everyone else finds it and you can't get a reservation.

Brian William Waddell is a foodie, beer geek, and author. His numerous blog posts range from food to politics. He also has a book of poetry, Fractured Prose, available here, and is ready to publish his second poetic endeavor.

First Food & Bar

Bars with "exciting" food options rarely live up to the hype. On the other hand, a restaurant that puts a large amount of energy into its bar program is something that will excite me almost every time. First Food & Bar is one such place. They put the food first in both name and in execution, but they certainly don't neglect the bar.

The place is loud. Not the patrons, the music. It's loud, but it's supposed to be. It's a rock and roll place for a rock and roll crowd. But all that volume fades to background noise once you receive your food and drink. Then you realize why this is "Food and Bar" rather than "Bar and Grill."

First is not without faults in its food however. When you go, stay away from the entrees. Uninspired execution is present in the main dish section of the menu to a degree that leaves sauces which look beautiful on the plate somehow completely lacking in flavor. The small plates, however, are inspired in concept and deserve all of your attention. From a breakfast on a stick to potstickers that taste like a really good Philly Cheesesteak, I have yet to find a small plate I couldn't recommend. Desserts are not an afterthought for the kitchen and they shouldn't be for you either. Save room for a short stack of fresh made, delectable doughnuts.

Breakfast, lunch, dinner, and late night, First is the top option in my book for Strip dining with a little edge and excitement.

Brian William Waddell is a foodie, beer geek, and author. His numerous blog posts range from food to politics. He also has a book of poetry, Fractured Prose, available here, and is ready to publish his second poetic endeavor.

One Lunch at Serendipity 3 Las Vegas

There's a movie I've never seen which purportedly borrows its name from the original New York outpost of this new Las Vegas restaurant. That isn't what made me go. I had been to the New York location a couple times for dessert and knew it was a can't miss spot for sundaes and their famous "Frrrozen Hot Chocolate." Now I also know it's a very good choice for lunch on The Strip.

The sandwiches show some creativity and are definitely not your usual deli creations. Sometimes the combinations have a little too much going on for one sandwich, such as "A Summer Bries" which has sliced apples, brie, smoked turkey, and a cranberry mayo (The New York version is listed online with a Russian dressing rather than the mayo, and I think that would play better here as the apples and brie clashed with the cranberry mayo) all on a raisin pumpernickel bread.

The thing to get here, non-dessert wise, is definitely the Steakhouse Steak Sandwich "Oscar Style." Two nicely cooked, nicely seasoned, tender steaks topped with asparagus, crab leg meat, and a nice Bearnaise all on a baguette. Not a little six inch baguette, a full 18 or so inches of sandwich is what you're getting into here, a lunch for three to be sure. I haven't tried every steak sandwich in town, but I would be surprised to find one better than this, and, since a small family can share it, at $25 it's a steal.

Someday, I will put in my two days notice to go get their $1,000 Golden Opulence Sundae, but until then I'll settle for the sinful ultra-chocolaty goodness of their Frrrozen Hot Chocolate and their other, non-bankruptcy inducing, sundaes. Oh, and that unbeatable steak sandwich.

Brian William Waddell is a foodie, beer geek, and author. His numerous blog posts range from food to politics. He also has a book of poetry, Fractured Prose, available here, and is ready to publish his second poetic endeavor.