Bar Americain (NYC)

"A la Cuisine!" Let's see what Iron Chef Bobby Flay serves up today. After 3 flights of stairs down, a subway ride, a transfer, another subway ride, another 3 flights of stairs up to the street and a 4 block walk (NYC blocks are not that big at all, I’m just saying)all with a pregnant wife who's a trooper walking with me… We’re so ready for another meal!  Iron Chef Bobby Flay’s Bar Americain in Times Square is next on the chopping block!

Not an NYC restaurant week participant, but we wanted to try it out nonetheless. Sweating and hungry after a day of shopping, what a better treat than another Iron Chef spot… I can’t wait. Let’s see, for starters, a Hendricks martini up with a twist, ½ dozen oysters, deviled egg trio, and escargot, crawfish + garlic sauce brioche. Yes, that hungry! So let’s dive in to the oysters ($18), no pun intended, 3 west coast and 3 east coast served on a plate of ice served in a bowl, the oysters were small in size (perfect) served with a vinegar and minced onion sauce, pretty typical if you ask me, but the oysters were very fresh, so quite pleased at the outcome of this dish (you know I love oysters!). The deviled eggs ($14) were actually not to my liking, they were a bit on the sour side for me and included a small smoked shrimp and remoulade sauce on top which was like eating a deviled egg with a shrimp cocktail mixed in. Call me old fashioned, but I love mom’s old fashioned deviled eggs with mayo and relish with a little paprika sprinkled on top. Escargot… OK here’s a dish likely to make you smile, if you like escargot, this was pretty great. I enjoyed the flavors and texture of the entire dish. Escargot on its own has a very distinct flavor hence the need to cover it up with all that garlic, and pretty much everywhere you go, it’s got garlic. The brioche added both texture and flavor, you could say the brioche was even just slightly on the creamy side, whether that’s due to the sauce or perhaps how they prepare the brioche, it added a very nice texture and flavor to the dish overall, so if you like escargot, this is a must try!

Now for the entrée, what do you have at Bobby Flays, a steak of course, so bring on 2 rib-eyes! ($42 x 2) served with a side order of buttermilk and chive mashed potatoes ($9) and bring another martini! Plating was of course in typical Iron Chef fashion (can’t complain, it was “pretty”) the steak was prepared medium rare as requested, tender, extremely juicy, and one of the best cuts I’ve had in a very long time. It was served with a homemade BBQ sauce on the side which helped tame some of the rub on the steak which can be a little salty to some, but I enjoy a little seasoning on my meat and it really didn’t bother me, or maybe it was the 2 going on 3 martinis have numbed my tongue! Not! I imagine you can't go wrong with any of the steaks this Iron Chef serves up! The ambiance and the service was very good, we never had to really ask for much of anything and the staff was attentive in clearing and timing the food, excellent, I love it when a plan comes together. Dessert was nonexistent for me as I was stuffed from everything else, just another martini please before we go! Oh and yes, we took a taxi home.

FINAL THOUGHTS: Come in and dine, you won’t regret it. I’m looking forward to trying another of this Iron Chef’s restaurants in the future.