Posts Tagged ‘miss favela brooklyn’

Greece
My first time in Greece. Particularly liked Santorini famous caldera view. Mykonos is perfect for beach parties and Delphi was a highlight for me.  On the culinary front, I need to ask: What’s wrong with those tourists who go to Greece and stick to gyros and souvlaki, lol? There is much more than that in Greece. I went there, and enjoyed plenty of decent food that have nothing to do with the gyros and the souvlaki. A recap of my hellenic journey here.
My Wall of fame of the 1st quarter of 2017: Nozy, Marconi (Montreal), Sushi Azabu, Le Coucou, Ichimura and Dons Bogam (New York), Argo (Santorini), and the old tavern of Psaras (Athens). Hvor in Montreal has been a highlight, too, but Chef Sarto is taking a break, so I’ll drop by and see how things are under the new Chef.

My wall of shame: my oysters at Docks Oyster House (Atlantic city), my meals at Miss Favela (Brooklyn) and  Taverna Vizantino (Athens).

 

Sushi Oono review is the most popular among the readers of this blog –  Based on WordPress stats, my review on Sushi Oono is extremely popular, these days. Second only to the one on  Montreal’s finest steakhouses. This blog is  meant for my own “foodie documentation” and as a FYI for close foodies, relatives, friends who love dining out. But I am also responsive in the sense that if the stats on WordPress lead me to believe that a specific article is very popular, then I need to go out my way and “shed some light” on what was written. Not that I care about the impact of my opinion (I do not…we no not live in North Korea, so I do not have to justify my thoughts. And honestly, I could not care less. But, listen,  in the case of Sushi Oono, since you seem to go crazy about it, lately, I do care a bit. I do, because Tokyo is one of the few REAL foodie destinations of the world. This would be Montreal, and I would say..let it be!! Let that overrated self-marketed foodie city deal with its own reality, meaning its fake reputation! But Tokyo does not deserve that. Really NOT!  Therefore, my review on Sushi Oono has to be taken in this very specific  context: Sushi Oono would be a top tier Sushiya anywhere around the globe. But in Tokyo, with their crazy competitive Sushi market, things are a bit different. That said, be careful: Yes, I have familiarized myself with high end sushi for a certain time, now. But I am not Japanese. Therefore, there will always be “certain things” that are ” lost in the translation”. At least, I do an effort to pinpoint my weaknesses, but YOU…as a smart diner, GO AND TRY and see for yourself. Food is subjective. No one is perfect. One good example is this: in my review of Sushi Oono, I was rude about the dry crab. Yes, but some Japanese love it that way. The same way as I love some dishes I grew up to consider as stellar but that others would find hard to love. That is the reality of having an opinion: the opinion is just what it is ..OUR OWN PERSONAL OPINION! The best way for you to identify what you like, it is to go and find out!!

When a tourist trap is a fabrication of the mind — I know people who see tourist traps everywhere. When I was in Cinque Terre, I even saw ppl confusing the fabulous cooking of A Cantina da Mananan (Addr: Via Fieschi, 117, 19018 Corniglia SP, Italy Phone: +39 0187 821166) with the food of a tourist trap. I have no clue if A Cantina da Mananan  is bad, right  now, but reducing the dazzling cooking that this restaurant  was pulling off in those days to tourist trap’s food just confirms that either your knowledge of food is concealed in some kind of limitation (limited to contemporary cooking?) or cooking is not your thing at all. Cinque Terre, when I was there, was actually the proof that tourist trapping has nothing to do with a place being touristy or not. Tourist trap is the demonstration of your inability , as an entrepreneur, to do things right, a lack of pride, the work of bums. In touristy locations like Cinque Terre and Santorini, the best food I had was a reminder that there are honest and talented ppl working seriously in touristy locations. Cinque Terre and Santorini were beautiful parts of the world where everything tasted far fresher and gloriously delicious than in many parts of Italy and Greece. The best food of Santorini and Cinque Terre were cooked on a beautiful planet that was ages away from the sad swathes of muddy lands of THAT  supposedly legendary seafood destination of Atlantic city that served me some gloriously frozen oysters OR  the equally life-shattering frozen fish I was fed on in Sicily while eying at the crystal blue waters of the mediterranean sea.

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01Miss Favela (Addr: 57 S 5th St, Brooklyn, NY  Phone: +1 718-230-4040 URL: http://www.missfavela.com/is a Brazilian restaurant as well as a  dancing bar, with a live band playing on most evenings. We were looking for Brazilian food on that particular evening, and this was the closest Brazilian restaurant to where we were. And as we love Brazilian music, Miss Favela combined both the food and the music we were looking for at that moment
02We ordered a platter of varied appetizers   (codfish croquette, quibes beef croquette, fried rice croquette, cheese ball) which did not have much in a way of taste: the quibe, an influence from the lebanese community in Brazil and a nibble that I am particularly fond of, was  a world away from the finest quibe I ever had as it was way too dry and could therefore express barely any flavor (0/10), codfish and fried  rice croquette tasted very ordinary whereas exciting codfish and fried rice croquettes do exist, at plenty of eateries BUT … not here (1/10), the balls of cheese boasting a particularly hard consistency I never knew a nibble could have (0/10). The platter of nibbles that you see on the above picture costing a glorious total of  36USD! …certainly not the cost performance of the year.

03I went for the Moqueica de peixe 26.5USD which is basically a coconut based stew with fish as the protein. In some regions of Brazil, the Moqueica de peixe is spicier than elsewhere. Miss Favela’s  Moqueica de peixe was not spicy, which is my preference for seafood stews. This came with an absurdly price tag that was sadly not proportional to its flavor. 5/10 for that dish, which is tolerable (because it was freshly cooked to order) but no more (just a basic stew that anyone could do at home, but priced as if it came from a restaurant that would make the top 10 of a big western city). Tolerable being actually a very generous statement. At plenty of Brazilian restaurants in North America, I had more flavorful Moqueica de peixe at a fraction of what miss favela is charging, which is what it should be as these are not expensive ingredients.

The service was fine but it was laughable to see them adding an extra 20 % service charge on the tab. In comparison, a world class food destination like sushi Azabu would charge 18%. Clearly, with its inflated prices at every opportunity possible, miss favela thinks highly of itself. Just wished I could think highly of its food too.

Overall food rating: 2/10 The food was not only uneventful, but to add insult to injury, it had to come at a high price for ingredients that would cost you nothing to buy at the grocery store. The perfect recipe if you want your diner to remember how ridiculously overpriced your food was.

My thoughts, weeks later – Ironically, the food that I ordered at miss favela is the kind of food that I am traditionally partial to … because (1) Moqueica de peixe is in my lifetime top 10 favourite dishes as I grew up on a dish that is very similar. Like many people, I tend to perceive the flavors of my childhood as the best ones. So it takes not much for a dish of Moqueica de peixe to seduce ma palate (2) quibe has that same advantage, too, as I love quibe (3) codfish and rice croquettes are my preferred types of croquettes. Whoever is cooking at  that restaurant should occasionally go out and see how things are done elsewhere and where the level of Brazilian food is at, right now, in New York and its surroundings.  Go there ONLY for its enjoyable unfussy tropical ambience (music was great).

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