The Sol presents The Suburban Jazz Ensemble

I'm looking forward to the first public event under our management at The Sol in Goa. Kudos to James Foster and the BEIH team for putting together what promises to be an amazing evening of Jazz in the monsoons. Come one, come all!

Hangla's, the taste of Kolkata

Linking Road, Opposite Amarson's
Linking Road, Bandra (W), Mumbai 400 050
www.hanglas.in (non-operational when posted, but is the site they publicize)
Bandra: +91 7738-364225 and 91 7738-3364235

B
Located inside a newspaper stand-like street front stand alone structure on a corner of Linking Road in Bandra, Hangla's most recent outlet is a welcome addition to the Bandra culinary almanac. Nobody I spoke to when ordering could speak Bengali (odd for a restaurant which produces the "taste of Kolkata"). That, combined with the quality of my Hindi (and the quality of his English) made for a bit of a challenging ordering process. The food was Bengali enough to satisfy this Bengali's cravings, despite the initial language barrier.

I ordered three items to test Hangla's capabilities: a chicken kathi roll with egg, a mutton biryani and mutton kasha (essentially a Bengali mutton curry with a thick, relatively dry gravy). The chicken kathi roll with egg was delicious, as many online reviewers had suggested. The Kolkata style biryani was quite good as well, though chicken would have been less oily than the mutton, which couldn't quite free itself from a touch of red meat grease (though much less than most Hyderabadi style biryanis I've had in Mumbai). The kosha mutton was acceptable, though a touch sweet. The mutton, while tender and flavorful, did not fully satisfy me from an aromatic perspective.

The serving sizes were generous and the service quite fast. This was the first Bengali food I've been able to purchase in Bandra in my four years here. While the place is a street corner dive, and the quality wasn't stellar, it was Bengali enough, tasty enough, and clean enough to garner a return visit someday soon.

Vie Deck & Lounge

102 Juhu Tara Road,
Vile Parle West
Mumbai, Maharastra 400 056 India
Tel: +91 22 26604884

D+

Mistakes and Mosquitoes. That summarizes our recent meal at Vie Deck & Lounge, which in my opinion has become nearly unbearable for anyone seeking decent food and passable service. While I can't entirely blame Vie for the mosquitoes, I can certainly hold them accountable for the mistakes. We were seated at perhaps the worst outdoor table in the house. I asked repeatedly about better tables that appeared to be available. All taken, I was told. More than two hours later, when we left Vie, most of the tables I had inquired about were still empty. The one table that was no longer empty was taken by a couple that apparently was given a different answer by the restaurant; they hadn't reserved that table either. Let's set aside seating issues. After all, had the restaurant been packed -- and not nearly empty -- we might have justifiably been seated where we were.

Unfortunately, the food and service were unacceptable as well. The humus plate came with six mini pita wedges. Yes, mini wedges (think pita chips from a bag). Having ordered the humus in the past, I had ordered extra pita wedges. The ten additional mini wedges that came for Rs. 150 (US $3) were equally inadequate. The baked mushroom appetizer was tasteless, while my kebabs/skewers were woefully undercooked (evidenced by the pool of blood and the fact that the kebabs refused any attempt at cohesion). Raw and unacceptable. I asked that the kebabs be cooked some more. They were taken back to the kitchen and never returned.

Besides the food quality, the service left me feeling cheated for leaving the house. My drink order came without the vodka that I had asked be repeated and a pasta dish with shrimp came without the shrimp. When I asked Glen, our server, about the missing crustaceans, he advised me that he had heard and confirmed that the dish was to be presented with mushrooms. While all four of us at the table had heard shrimp be ordered, there was a bigger problem with Glen's claim: the pasta lacked even the mushrooms he had based his defense on.

I spoke briefly with the manager, Dilip, who offered little in the way of consolation. When the bill finally arrived, the bloody kababs had been taken off, but a service charge had already been added to the check. Given how bad our experience was -- and we were multiple-time repeat clients -- I would have expected some additional gesture from the restaurant to help palliate our concerns.

On my way out, manager Dilip walked me to my car and said, "hope to see you again, sir." No, Dilip, I don't think you will. I wasted an evening at Vie. I won't let that happen again.

Miel - Brasserie Provençale - Boston, MA

InterContinental Boston
510 Atlantic Avenue
Boston, MA 02110
617-747-1000
www.intercontinentalboston.com

B
Having worked in the hospitality business for a few years, first as a lawyer and now as an advisor and broker, I must admit that I can be fussy to a fault. I see so many hotels in my travels, and too often they miss the mark for reasons that can easily be remedied. The InterContinental Boston, Boston's newest four star hotel boasts of having Boston's only 24 hour brasserie serving cuisine from Provence. That, by itself, deserves praise. Why Bostonians, who are leaders in so many areas, have failed to shed the provincial attitudes regarding when one must eat or drink still baffles me. And I'm a Bostonian.

Because Goulston's offices are at 400 Atlantic, I work only a few minutes walking distance from Miel. While I was not at the firm at the time, when Goulston & Storrs moved to this stretch of Atlantic Avenue, nobody else was around. Neither Don Chiofaro's International Place or Rowe's Wharf and the Boston Harbor Hotel stood at the time. Options for doing almost anything else but the law were limited on the waterfront in those days. The directors at Goulston decided that internalizing dining would be important to being able to keep attorneys and staff happy during the workday. Today, dining options abound in the area (though great options are still rare). Miel is the newest entry -- and I felt compelled to try it. Try it, I did. Several times, in fact.

In the restaurant business, the first several months of operations can be a disaster. Diners often wait for significant period of time while other diners chomp on their meals. Food is often not presented as ordered, or lacks key ingredients. Restaurants, like toddlers, need time to adjust to the world. They require the tender loving care of their owners and managers to nurture them as they go from launch to maturity. I am always amazed that even the most mature organizations require this gestation period. During a hotel conference held in Las Vegas last year, my cousin Arun and I visited Steve Wynn's new creation during its first few weeks of operation. At the time, the service and food were so poor at at least two of the dining spots that I wondered out loud whether $3 billion was insufficient to establish a decent food and beverage operation. Alas, even Wynn suffered from the infancy syndrome. While I have not yet returned to Wynn, I have heard that conditions have improved significantly. I suspect that Miel will see similar improvements.

Not surprisingly, Miel is a better restaurant by day than it is at night. During the day, important looking people (presumably many of whom are indeed important) dine at most of the thirty or so tables at the restaurant. The daytime lunch crowd is active and the constant buzz of conversation reassures diners that others have placed faith in the talents of the chef. Alas, the eerie silence at night offers no such reassurance.

In fact, the food and service quality vary greatly based upon when you dine. During my various trips to Miel, my fellow diners and I have ordered the following dishes: the Burger Trilogy, which consists of three slider-sized "burgers" including a kobe beef patty topped with foie gras, lobster and tuna niçoise along with a variety of friend potato products (crisps, in Miel-speak); the Chicken Club Sandwich, which consists of three layers of bacon, chicken, tomato and egg on a selection of breads; the Angus Beef Burger, a ten ounce ground angus burger on baked brioche; the Caesar Salad; the Artisinal Cheese Selection; the Cêpe and Eggplant Cannelloni; the Poached Peaches; the Roasted Lobster in olive oil; and the Gruyère Onion Soup.

Since I no longer can consume lobster due to a food allergy, I had a friend try the lobster burger. The Burger Trilogy sounds good in concept but fails to execute upon expectations. At $18, I am expecting something better than ordinary. Having ordered the trilogy after midnight once, I vowed never to repeat the activity. During the day, the kobe beef patty was relatively tasty, especially topped with foie gras. At night however, the burger seemed to have suffered from consumption anticipation and had wilted. Dry and cold, it lost its pedigree and had become a lukewarm burger from Arby's. The potato products that accompanied the burgers were cold when served at night. I asked my waiter to remedy that, which he did promptly. The tuna (and lobster from what I have been told) was dry and lacked taste. The Caesar is rather enjoyable during the day, while at night it suffers from the Kobe patty's fate -- too much time waiting for a patron. The Angus Burger was acceptable but unexciting at all times.

Miel is open 24 hours a day. While I am thankful that a 3:00am urge to have a bit no longer requires a trip down Kneeland street, Miel needs some tweeking before it can live up to the five star InterContinental billing. While the food during the day is fresher and more interesting, the service at night -- especially after midnight -- is significantly more attentive. My favorite night waiter, from Lebanon, though new to food service in Boston, is friendly and delightful. By contrast, lunch or daytime dining at Miel occasionally involves a dip in the Bay of Inattentive Service. I look forward to reviewing Miel once it has its sea legs. Stay turned.

Indique - Washington, DC

3512 -14 Connecticut Avenue, N.W.
Washington, DC 20008
(202) 244-6600
http://www.indique.com/

A-
There was a time that you could walk into this Cleveland Park Indian spot and get a table and a great Indian meal without a reservation or long wait. Unfortunately, much has changed in a few years time. Fortunately, however, it's only the "no reservations needed" bit that's changed. The food and, to a very slightly lesser extent, the service, is still strong.

Indique bills itself as the restaurant that offers "Unique Indian Flavors." While unique is perhaps a lofty aspiration, Indique delivers most of what it promises. To start, the physical layout of the restaurant is nifty. No matter where I seem to be seated, there's always seems to be a decent amount to see around and yet a bit of serenity that allows me to enjoy the company I'm with. I first went to Indique shortly after it opened. My girlfriend at the time used to live in the neighborhood and she mentioned a spot she had wanted to try. So we went, and soon we had become big Indique fans. I lived in Boston -- so she quickly became a regular while I remained a fan from afar. At the time, and for a bit thereafter, we thought we had discovered our little secret -- an undiscovered spot with tasty and well prepared food at reasonable prices. Apparently, the secret's now out of the bag.

On this particular trip, a few weeks ago, I went to Indique with my parents. We drove from Frederick, Maryland, where my dad has now relocated to. Having driven there, we were quite happy with the presence of the valet service, which was reasonably priced and quite prompt. We arrived late at the restaurant and were told that our reservations were just about to be canceled. Luckily, they were not.

We skipped the appetizers because mom, dad, and I had eaten a fairly large lunch only a few hours before. Indique's entrees, unlike many Indian restaurants, are not served family style for sharing. They are served on large square plates with large individual portions of food with rice, lentils, and other accompaniments, which can vary by dish. We decided to be difficult and attempt to share each dish. The size of the dishes were less than cooperative, but the waiters did their best to make everything fit.


As our first dish, mom ordered the Chicken Chettinad (shown above). The menu proudly states that this chicken is "not for the faint hearted" and that it is an "authentic preparation with toasted telecherry peppercorns, served with grilled tomato and lemon rice." While I am quite sure the dish did not rise to a level sufficient to alarm those who are faint of heart, the Chettinad was quite flavorful and aromatic. We all enjoyed it.

Our second dish, which has been described by several Indique fans as "crack" (without any implication that crack is actually good, tasty or otherwise) was the Baingan Bhartha which, is roasted eggplant cooked with onions and tomatoes. The eggplant, or baingun (which in Bengali literally translates to "without anything good or nutritional"), was, as advertised, excellent.

We rounded out our dinner with a Chicken Tikka Makhani (literally translated as butter chicken). The tikka makhani has become somewhat ubiquitous in Indian restaurants. Indique's version was flavorful and tasty. Indian diners dining at Indian restaurants -- especially those of an earlier generation (like my parents) can be very hard critics to please (always asking, "could we have done better at home?"). Despite the rigor of the inspection, my parents and I agreed that the overall dining experience at Indique was splendid. From distinct dishes to attentive service, Indique is a must visit in the Cleveland Park area. Let me know what you think if you are ever there!

Bin 26 Enoteca - Boston, MA

26 Charles St
Boston, MA 02114
(617) 723-5939
www.bin26.com

B
Beacon Hill has never been my favorite neighborhood for food. Depending upon where in the neighborhood you go, and on what part of the week you happen to go there, parking, the lines , and service can be annoying -- or at least a challenge to be overcome. So, when I hear that my good friend and colleague, Pat Mitchell, had chosen Bin 26 for a small gathering and dinner, I brought my predisposition against Beacon Hill with me.

I must admit being pleasantly surprised. Bin 26 Enoteca is a new arrival on the Boston restaurant scene, having replaced Torch, at the same location. Torch was never all that impressive -- the layout and cuisine never quite worked for me. Bin 26 Enoteca is much different. "Enoteca" has been translated a few different ways -- the most common definition seems to be a special wine "library" or a place for people to meet to taste wine. From the outside, this "library" of sorts seems small. As you enter, you realize that the brother and sister team that created this place (more on that below) were actually pretty creative about using space. The layout is creative, with plenty of neat seating areas. The ambiance of the place is busy yet not noisy. Exciting yet soothing at the same time. The wine library concept is never far from view -- check out corkscrew coat hooks, for example.

We were seated in a seating section in the back -- which was a bit sheltered from the main area, which was only a few steps away. The shelter made the table feel more intimate while still allowing the hint of activity around the corner to be present.

Bin 26 is the latest creation of Babak and Azita Bina (-Seibel) -- who are the folks behind Lala Rokh, the long standing Beacon Hill haunt. I personally think the Enoteca is more creative. The food was simple, yet intriguing. The service was attentive -- if just a tad bit off. Our waiter was friendly, however, which made up for the few points of minor awkwardness. The wine list was interesting -- though only one port, a ten year Tawny, seemed to be available the evening we were there.

Either the (a) email links that are shown on the restaurant's web site don't work, or (b) the folks who read the emails really don't care to respond. Having not brought a menu with me after my meal, a few weeks ago, I had asked by email for a copy of the menu at Bin 26 so that I would be better able to present it on my blog. No response to this day.

Until I can grab a menu to further document our meals, you'll just have to navigate the menu on your own. Bon appetite!

The Fireplace Restaurant - Brookline, MA

1634 Beacon Street
Brookline, MA 02446.
(617) 975-1900
http://fireplacerest.com/

B+
I dined at the Fireplace Restaurant in Brookline and found it to be a good spot for a nice meal. The restaurant is located at the corner of Beacon and Washington street and has an interesting and inviting exterior facade. Fireplace is certified as a "Green Restaurant" which means that it has committed to be environmentally friendly and make at least four environmental changes a year. I'm no expert on the green movement in general, but it all sounds good. Green certification aside, Fireplace gives the impression that it focuses on locally sourced produce and meats.

Calling itself a "New England Grill," the Fireplace has a menu that you would expect to see at a mid-to-upscale American restaurant, but with some interesting twists. The menu has the usual calamari and Caesar, but also offers a "Vegetarian Steak Frites" which is a portabella "steak " prepared with garlic puree and blue cheese. I wasn't in the mood to be teased by a fake steak, so I didn't try it. What I did sample was quite good. Our cheerful waitress offered us a list of specials. One such special, a salad with apples, caramelized pecans and blue cheese, which we ordered, was both refreshing and fulfilling. I also tried the "Rhode Island Style" fried calamari that was served with lemon aioli and a marinara sauce. I found the calamari to be quite boring, though I had a sufficient enough quantity of the fried products to suggest otherwise. My major contention with the calamari was that it wasn't what had been advertised. Rhode Island style calamari, generally speaking, is spicy and sauteed with peppers of some sort (often Calabrese or spicy cherry peppers). The calamari served by the Fireplace had no peppers and didn't contain any hint of spice. Disappointing.

The miss on the calamari was quickly forgotten as the the entrees were quite good. I sampled from two entrees, which had both been recommended by our waitress. The first was the pan seared duck breast which came coated with a blackberry glaze and was served alongside duck confit and green beans. I asked that the carrot mashed potatoes that were advertised be replaced with crispy french fries. The waitress and chef cheerfully complied. The second entree, the "Samuel Adams Marinated Pork Porterhouse" came served over a corn polenta with garlic spinach. The pork was fantastic -- well flavored, and with excellent accompaniments. I found it to be the signature dish.

The cocktails we ordered were pricey -- $10 for martinis and $9 for assorted other cocktails. The blueberry martini, which had been recommended, wasn't a very palatable drinks -- it came served with tiny bits of ice, much like a slushie -- not my favorite. The blueberry mojita was better, but not spectacular. After trying two of the signature cocktails, I finally settled on a Grey Goose and soda and found satisfaction in simplicity.

If you're in the neighborhood, and in the mood for pleasant service and good food, the Fireplace is a good option. Check times, because the kitchen closes at varying hours during the week -- from an early 10pm to 11pm on some nights.

Golden Temple - Brookline, MA

1651 Beacon St
Brookline, MA 02445
(617) 277-9722

C-
Dining at the Golden Temple reminds me why I decided to start a blog. Last night, when I had a desire to try to spicy Szechuan food, I automatically thought of Chilli Garden in Medford. Then, I thought to myself, why not try something new. So, I dutifully jumped on google to search for good Chinese food in Boston. Having given up on the Zagat's guide as a consistent source of reviews for almost any kind of cuisine, I decided citysearch and google's own user reviews would point me in the right direction. After a few minutes of searching, I found my winner: Golden Temple in Brookline. According to the citysearch editorial review of the Golden Temple, "legions of gourmands claim there's no better Chinese cuisine in the area." The editors of citysearch added that Golden Temple was a "Brookline institution, serving award-winning Chinese fare." No better in the area? Award winning? Wow. Surely this place is a winner, I thought. (A side question I leave unanswered for now is who grants awards for Chinese food? Is there a ratings agency? If citysearch itself awarded Golden Temple an award would it suffice?)

The users of citysearch, or at least 43 of them as of last night, had given Golden Temple a rating of 9.6 overall, out of a possible 10. While some users commented that the food, was at best, "average" many wrote comments like "Golden Temple is simply the best place for Chinese." Google's own ratings provided similar encouragement, with 4 out of 5 stars given to the Golden Palace. With all of this positive encouragement, it was off to Golden Temple for my group.

We arrived at the restaurant around 10:00pm. Unlike most Boston dining establishments, Golden Temple is open late seven days a week and boasts a full menu and bar during its operating hours. A perfect spot, or so we thought. Upon arrival, we were greeted by a very friendly manager who offered to seat us in either the quiet dining section or the bar/club area. Since the dining area, which was clean, large, and well appointment, was empty, we opted for the bar area which had signs of life. The lights were turned fairly low, so it's hard to assess the decorations with certainty, but somewhere between odd and unusual seems to fit the bill. The assistance of the table candle would be required all evening for ordering and finding food items on the table.

Our waiter appeared fairly quickly after we were seated -- a good start, I thought. We ordered a Golden Temple Bowl and tap water was provided as a default. The drink arrived rather quickly -- the bar, which was visible from our seating area, seemed fairly empty. The waiter returned after a bit to take our food order.

The menu contains a long and assorted offering of Chinese food. While I was hoping to find the spicy Szechuan dishes, because I had lingering memories of the citysearch reviews, I did not exercise the caution I would have otherwise exhibited at seeing such oddities as sweet lemon chicken. The menu itself is many pages (think Cheesecake Factory) and offered a sampling of cuisines from around China. We ordered the Scallion Pancakes, the Crab Rangoon, the Moo shu Pork, and the Kung Pao Pork.

After our waiter left, we pondered about many things -- including the other diners, the lack of lighting and the bizarre music. You see, we were seated in the bar/club area where a DJ spins tunes. On this night, we were treated to an eclectic mix of Barry Manilow, Glen Frey (Heat is On from Beverly Hills Cop), and a full serving of elevator music while we waited. I can't say I expected greatness from the music, but found the selection so amazingly odd since there was a large male stationed at the DJ booth with a laptop and itunes "spinning" the music we were listening to. The music was disappointing at best, mind altering at worst.

Our food arrived in a speedy 35 minutes. Given that there were three other tables occupied by diners, I'm not sure the source of the delay. The restaurant advertises fresh ingredients and no MSG. Perhaps the fresh ingredients promise is delivered upon using a just in time inventory system? Our appetizers were poor at best -- the Scallion Pancakes were heavy and lacked the taste that is usually associated with that specialty. The Crab Rangoon, by contrast, was sweet. I sought to ask our waiter to delivery hot sauce or hot oil, but he had disappeared. I finally flagged down the manager, who had the hot sauce delivered for us rather quickly. The Crab Rangoon was merely edible after the infusion of hot sauce.

Our main courses arrived shortly after our plates were cleared. To my great sadness, the Moo shu pork was delivered with flour tortilla instead of the flour moo shoo wrappers (or pancakes) that normally accompany this dish. While tortillas are more durable than moo shoo pancakes (because they are thicker) the taste, texture and smell of the authentic pancake is critical to a good moo shu experience. Disappointed at first, I labored on to prepare my moo shoo dish. Plenty of moo shu filling was provided as was hoisin sauce. The Moo shu filling itself was acceptable and would have garnered a "B" grade had I judged it on its own. Alas, it was not alone. Having finished the moo shu, I moved on to the Kung Pao Chicken.

The Kung Pao arrived steaming hot with carrots, peanuts, scallions and a generous helping of celery. I usually use the Kung Pao as a barometer of a chef's abilities to produce authentic (or as close to authentic that I can judge) Szechuan (or Sichuan) cuisine. Celery in any Kung Pao dish is a chef's white flag to the diner that he or she can't really do the dish justice. Unfortunately, this dish was as bad as I had feared by this point and on par with the other substandard items we had tasted. According to Wikipedia, "a good westernized version of Kung Pao chicken should not be too oily. The sauce, a contrasting blend of fire and sweetness, should cling to the pieces of chicken and season the vegetables, but not coat the peanuts; there should be no pool of sauce on the bottom of the plate." I agree. This Kung Pao had failed by any meaure.

We left much of the food uneaten on the table. No doggie bag was necessary. I wish I could find something redeeming to say about the Golden Palace -- but except for the friendly manager and the incredibly clean automated bathrooms, I really can't. So, lesson learned: beware of food reviews on citysearch, and don't look for gold at the Golden Temple.

Dumpling Man - New York, NY

100 Saint Marks Pl
New York, NY 10009
Phone: (212) 505-2121
Web: www.dumplingman.com

B
I like dumplings. There's no question in my head that they constitute one of the better forms of comfort foods designed by humans. Unlike pizza (another of my favorite comfort foods), however, dumplings are susceptible to being quite bad if not prepared and served properly. Some dumpling dough shells are not thick enough, other lack tasty fillings, and other just aren't served fresh enough (buffet dumplings, for example, are notoriously bad).

With visions of dumplings dancing in my head, I arrived at Dumpling Man in the East Village. Of course I must marvel at the sustainability of single food type restaurants in New York -- few other places in our suburban world have that luxury (see my related blog entry for Sarita's Mac & Cheese -- or S'MAC). Dumpling Man is a small little take out spot and has has two bar counters with 16 seats. Several members of the staff fold and stuff dumplings in a sushi-bar style area where all of their activities are open for the public to see. The restaurant is bright and clean -- with white and orange coloring. I later learned that the huge Chinese characters on the wall direct patrons to "eat dumplings."

We ordered assorted dumplings -- both steamed and fried, filled with vegetables, pork, chicken, and shrimp. We tossed in the beef dumpling special, which came only steamed, for good measure. We did not order any of the specialty dumplings that came in sauces, from hot to mild, on the theory that the dumplings should be tasted on their own during our first visit. I'll report back on how the other dumplings are in a future post.

The ordering process was easy -- and the male cashier was both polite and helpful, but not overly chatty. He seemed to harbor quiet amusement at the wonder of new patrons gazing into the store for the first time. We spent $ 29 for dumplings, two beers and two drinks for four people.

I was joined at the restaurant by my cousin and two friends, one of whom is up for partnership at a prestigious New York firm. He seemed to relish the beer in his hand as he recounted the stress of the partnership process, which he seemed to be handling quite well. Although he had already eaten, he promised to help us eat our ordered dumplings. Our dumplings arrived in about ten minutes -- enough time to polish off most of a bottle of Tsingtao.

The dumplings were good but not spectacular. They arrived hot -- and perfectly cooked. Dumplings are served in paper trays -- chopsticks and plastic forks were offered as tools. Knives would have been nice -- but they weren't provided in the serve yourself area and I didn't feel like getting up to ask the cashier.

While I prefer a somewhat thicker dough shell than the shell crafted by Dumpling Man, those of you who enjoy a medium thickness shell will surely enjoy the shells here. The ample supply of large bottles of Sriracha sauce added to the flavoring options for the dumplings. Several other dipping sauces were also available, including one called Dumpling Sauce.

My Dumpling Man experience was a good one -- it's a fun spot for a quick, simple -- and very Asian -- bite.

Sarita's Macaroni & Cheese - New York, NY

45 East 12th Street
New York, NY 10003
Phone: 212-358-7912, 212-358-7917
Web: http://smacnyc.com/

B+
In one sentence: what a treat! We went to Sarita's Mac & Cheese on a Saturday early afternoon expecting to find really good macaroni and cheese. Why else would a restaurateur open a place with only one main feature if that feature wasn't absolutely spectacular, was my thought. Alas, Sarita's does not disappoint. I had a difficult time choosing which particular "flavor" of macaroni to sample, but finally settled upon the Masala Macaroni (listed as a special). I love Macaroni and have some expertise on Indian food, so I thought to myself what better dish to try. My friend ordered the "Garden (Lite)" which was advertised as containing cheddar, Parmesan, roasted cauliflower, portobello mushrooms, roasted garlic, broccoli and scallions. The lady at the cash register was friendly and quite helpful. The advertised sizes are Nosh, Major Munch, and Mongo. After being shown the sizes and keeping in mind my healthy appetite, I still chose Nosh, the smallest of the sizes, for $6.75. Perhaps alluding to by gently protruding belly, the lady helping me with my selection kidded me for not ordering a healthier portion -- which to me had seemed far too large.

Upon ordering, we found a spot in the small and somewhat crowded seating area (where, surprisingly, everyone who needed a seat found one) and settled in with our chosen sodas. Our order was delivered to our table by a different but equally friendly member of the restaurant staff. The orders come hot in cast iron skillets with handle protectors and wooden skillet pads. My Masala Macaroni was delicious -- a spicy blend (at least in comparison with non-masala enabled macaroni) of interesting flavors that remained true to the calling of good 'ole mac & cheese. My friend's Garden (Lite) mac & cheese, while still good, was less than captivating. It was a good blend, but lacked the flavor and excitement of the masala.

As we ate, we saw a constant flow of diners -- some, like us, coming to see the fascination of a new New York eatery focusing on the basics. "Is this like the PB&J place? No, that's a different owner."

I would have enjoyed having a greater selection of sides -- chips, fries, or beer and wine are not available. That said, as a spot for a quick and tasty bite, Sarita's is a good choice. Beware of take-out though. The novelty of the cuisine -- and the experience -- is lost when you get foil containers with the same stuff delivered home. I tried it, and promptly lowered my grade of Sarita's (which was an A- to a B+).