#SCBDEventRecap: [email protected] in #NYC


Warm, sunny weather has finally arrived in New York City and it was a perfect Saturday to spend at the Taste of Tribeca. While the event itself was celebrating 20 years of Tribeca tradition on May 17th, it was my first year attending and it definitely won’t be my last. One ticket grants you six tastes from any one of the participating restaurants with all proceeds supporting the Arts and Enrichment programs at NYC local public schools PS 150 and PS 234. Luckily, I brought an assistant along to help cover more ground; two tickets, twelve tastes, it was a win-win.

Even with twelve tastes between us it was no easy task to pick and choose from the dozens of delicious menu items being offered. After a strategic ten-minute meeting we had mapped out the day and got to tasting. Here were our top picks:

The winning dish of the day belonged to Estancia 460 with their beef empanadas.


The beef was fresh, well seasoned and packed in to a perfectly crisp empanada crust. Topped with an amazing chimichurri sauce, each bite offered tons of flavor and left us wishing we could have had just one more.

Coming in at a very close second were the homemade pigs in a blanket from The Hideaway NYC. While my assistant was somewhat disappointed by fact these pigs in a blanket were made using pork sausage vs. a traditional mini hot dog, we still agreed it was a very tasty spin on this classic appetizer. Their all-natural sausage offered just the right amount of spice and was wrapped in a delicious light and airy puff pasty dough.


Another stand out dish belonged to Dirty Bird for their melt-in-your-mouth buttermilk chicken fingers. We chose to dip in their honey mustard and I’m glad we did so. Each bite was cooked perfectly through, juicy and full of flavor. The use of buttermilk in their batter truly made a very delicious difference.


The chicken parm sliders from ROC also did not disappoint.  Although we wished they had been a bit warmer upon serving, the chicken was tender and there was just the right of amount sauce that we could tell was made fresh.The mozzarella was perfectly melted and the bun that held it all together tasted as if it had been just baked earlier that morning.



A few other things we tried:

Crostini from Tribeca Tap house


(clockwise from the top: classic tomato, roasted garlic and balsamic reduction, ricotta and honey, sundried tomato pesto)


Roman-style pizza from Grand Daisy Bakery


(left to right: Pizza Pomodoro, with traditional red sauce Pizza Patate topped with potatoes, onion and rosemary)


A pasta dish from Gigino Trattoria


(potato and chicken crochette nad cavatelli, legume e cicorie and delizie limone)

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