Mercat

Mercat’s been a long time coming—and the place is so packed, you’d think people have been lined up since Mercat said they’d be opening (wasn’t that March?)—but the exceptional fare and inviting ambiance prove that it’s well worth the wait.

Sit at the bar and do not miss the Buñuelos De Bacalao (cod fritters), the Navajas (delicious razor clams that comes doused in a bacon vinaigrette), the Esabeche (five cubes of tuna topped with peppers and enoki mushrooms), or, my favorite, the Mushrooms with String Potatoes. The mound of fungus and crispy tatters come topped with a fried egg, what could be better? Maybe only the Churros con Chocolate. My buddy liked the chocolate so much that he requested a spoon!

Bob’s Apple Spice Cake Mix

Bob’s Red Mill is doing a whole lot more than just offering alternatives to humdrum flour. These days the all-organic grain company is bringing delicious cake mixes to the envro-conscious home baker. The Dish recently tried the Apple Spice mix, which was devoured by the TDD team in under an hour. Two eggs, water, and oil is all you need for a deliciously apple-y cake, but if you want to get a standing ovation after dinner, the Dish recommends a few enhancements. Add extra cinnamon for an even spicier version. Even better, top the cake with cinnamon and sugar. Substitute applesauce (3/4 cup) for the egg, the oil, and the water for a healthier, spongier version. Add raisins and use a muffin tin for delicious A.M. fare. Add chopped up apples and use apple cider to replace the water and serve your apple cake with ice cream for a spin off of apple pie à la mode.

FEEDing the Masses

Several months ago, I’d written about FEED Granola, a West Village-based company run by two extremely attractive and nice guys, both named Jason. So, it was to my delight when, a few weeks ago, I bumped into them at the new Whole Foods Market on the Bowery dishing out samples and celebrating their most recent distribution deal in which all Whole Foods on the East coast will be carrying their brand.

This is a HUGE step for this wonderful company. The granola—cranberry coconut, raisin nut, and blueberry almond—is some of the best quality granola I’ve had, with a balance of omega-3s, protein, and fiber that’s been nutritionist-approved. It’s also delicious, and now, thank goodness, easily accessible.

At Ssam Bar with a Chef

The night before the Momofuku Ssam Bar review came out in the Times, I was having a drink with two chefs who were reveling in their friends’ newly earned two stars. Their star-studded friend is Tin, the man in the kitchen who makes sure that all of Chef-Owner David Chang’s dishes are being sent out to tables in all their much-publicized glory.

Ever since the review, I’ve been craving the Tin-touch about which I’d heard so much. My night came a few weeks ago when I made it to Ssam Bar with one of those friend-of-Tin chefs. We went during peak industry time (ie, post-midnight) and though it wasn’t crowded, we did catch of glimpse of restaurateur Charlie Palmer.

I was dizzy with delight when I saw the menu since nearly everything looked so delicious. When you make it to Ssam, get the oysters, which look as though they come unadorned, but upon slurping, the evident taste of kimchi comes through strong. Delish.

You also shouldn’t miss the outstanding sea urchin dish, about which I declared to my friend that I could and would gladly eat a bucket of it. The sea urchin came with litchi-soaked black tapioca pearls and a bonito flecked pillow of frothy tofu. An unusual combo yes, but the flavors were perfect. I’d eat a big bucket of it.

Everything on the menu brought up some memory of Vietnam, Japan, or Korea. The Brussels sprouts were bathed in fish sauce; the Chawan Mushi with snails and seaweed had a gelatinous texture so reminiscent of many little dishes I’d tasted in Tokyo. Many dishes had some sort of pickled component, which reminded me of ban chan, the small dishes of tangy veggies that arrive with most Korean meals.

Besides the kimchi-spiked oysters, other little surprises that got me excited were the crosnes that turned up in our mushroom salad and oreo flavored mochi ice cream for dessert flown in from Hawaii. I was also shocked by how delicious the burrito—the concept with which Chang had originally begun—really was.

Small things are always changing on the menu so when you go be adventurous, a taste from Tin is bound to please.

Dining For Darfur: This Week!

Last Year, Andrea Strong decided to use her culinary celebrity to support a great cause and this year she is at it again with the second Dining For Darfur day on Sunday, April 29th. On the 29th, participating restaurants will donate 5% of gross sales to the International Rescue Committee’s humanitarian relief efforts in Darfur and in the refugee camps in Chad.

Strong has described the situation in Darfur as, “the first genocide of the 21st century,” and she is adamant about doing her part to act against the Janjaweed militia.

This year, her event will coincide with the release of Don Cheadle’s and John Prendergast's book, "Not on Our Watch: The Mission to End Genocide in Darfur and Beyond.” To kick off the event, there will be a cocktail party at Public from 5-7pm—each guest will receive a signed copy of the book.

Strong is quite the organizer, as cocktails and dinner are what we like best!

A Delicious Block in SoHo

The newly opened Provence is worth all of the buzz. On a recent night out with my brother, we ended up at the bar for a delicious dinner in the company of a cute bartender, a quaint ambiance, and top-notch tunes. Daft Punk and a remix of Air’s All I Need were great background while diving into my new favorite frites—hand-cut in the morning and served with mayo.

Don’t miss the Ravioli with snails, nettles, and walnuts. About ten mini ravioli come per order, stuffed to the brim on a plate doused in herb butter. The snails, so hearty and rich, are an accompaniment alongside the stuffed squares.

Another starter not to be missed and that can easily serve as an entrée is the Squid and Octopus with currants and toasted pine nuts. The seafood is tender—barely cooked—and the nuts give a subtle earthiness to the dish. Lap up the sauce with the tradition French bread (sort of a nice change from the usual, ever-present Sullivan St/Grandaisy Bakery filone).

The standout main course was a black cod served in “aigo boulido,” a garlic broth. It arrived steaming, flecked with toasted almonds and resting on a pile of wilted greens. Yet another dish that faired well for bread dunking.

The aforementioned cute bartender recommended almost everything we ate and checked up on us frequently but in no way obtrusively. The casual but attentive service made me and my brother feel at ease and forget that we were at the most anticipated spring restaurant revamp.

If Provence is too crowded, which it could be if you go between 7-9pm, then put your name down and head around the corner to Goblin Market for appetizers. They, too, have a lovely octopus starter. Theirs is served atop a potato confit, which turns out to be thick-cut fried potatoes. The atmosphere is delightful—small and intimate without seeming too love-y dove-y, just in case you aren’t on a date.

Hitting both spots will surely please your mate—or your brother.

Get Your Greens

Maury Rubine’s new City Bakery, Birdbath, is a green haven. Everything, from the walls, to the shelves and floors are either made from recycled, reclaimed, organic, or energy efficient materials. The bakery offers a wide variety of goodies—all using organic ingredients from east of the Mississippi. The entire back wall of the bakery is stacked with deliciously buttery cookies. On top of the Paperstone countertop (made from 100% post-consumer recycled paper) you will find a wide array of innovative pastries.

Some include an apple miso muffin and the (save the polar) bear claw. The Dish’s favorite was the sesame banana cake with agave.

Be careful though—what may be eco-friendly may not be as friendly on your waistline!