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REVIEW | Meatball Shop

By on April 29, 2012 in Reviews, Travel Eats

Meatball Smash

Mangia Memoirs has transferred to the Big Apple and our first stop was to The Meatball Shop in Williamsburg.  A restaurant where the meatball is King. Different meat / non-meat varieties, as well as a spectrum of sauces, make this joint a place that all can enjoy.  Meatballs make people happy.

Our Mangia Memoir (what we’ll remember):  

After a whirlwind week of moving from Miami to NYC (like some real crazy fast shit), Weber and I took a break from the cardboard box graveyard known as our apartment, and ventured to Williamsburg for a St. Patty’s day celebration at the apartment of a friend of a friend (Have we lost you yet?).

Anyways, after knocking back a couple of green beers, meeting some new folks and dealing with the shocked expressions of everyone as we explained  “Oh, we just moved here….Ummm, yea about 3 days ago”, we could use a little comfort food. And what better comfort food than rolled up balls of meat?  Clearly, nothing.  As we walked back to the subway stop, The Meatball Shop lured us in.  I have  a feeling it won’t be the last time we go there!

Meat Grinder wall decor

My personal decor favorites:

  1. Meat grinders as wall art = legit
  2. Dry-erase menus that let you check the box to build your feast.  Brilliant.
  3. T-shirts with a giant cow/bull looking thing that says “We Make Balls” –classy and sassy
Dry Erase Menu
The Verdict:
4 out of 5 stars
  • FOOD: overall, the food was pretty good. The Meatball Shop let’s the meatball be king, where in most other restaurants they play a supporting role, usually to pasta.  The meatballs could have been a little warmer, but all of the flavors were good and the presentation was unpretentious.
  • SERVICE: They were definitely busy, but our server was friendly and on top of her stuff. Waters right away, answered questions, order in, bada-bing, bada-boom.
  • AMBIANCE: surprisingly pretty cool, in spite of an unassuming name like The Meatball Shop.  Meat grinders, old photos and warm lighting make the restaurant have a “feel”.
Items ordered:
  • Chicken Meatball Smash with Mushroom sauce: a solid choice.  Good texture on the chicken meatball, even though that’s not always the case and a flavorful robust mushroom sauce that can stand up to the meat. Balls could have been warmer.
  • Spicy Pork Meatball Hero with Classic tomato sauce: not as spicy as I thought or hoped it would be, but still pretty darn good.  Could also have been warmer.
  • Collard greens: no frou frou stuff here, just some good ‘ol collard greens.  Delicious. Could have eaten another plate.
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REVIEW | Betta’s Italian Oven

By on October 23, 2011 in Reviews, Travel Eats

 

Betta's Italian Oven Margherita Pizza

Margherita Pizza

Rated #1 Pizza – Cincinnati Magazine!

If you love pizza, Betta’s Italian Oven is a must-visit.  And you don’t just have to take my word on it…they got a very well-deserved award from Cincinnati Magazine – Best Pizza in the Queen City.

Our Mangia Memoir (what we’ll remember)

Now…I have a very special place in my heart for this hometown pizzeria.  And in the practice of full-disclosure – I was the first waitress at Betta’s Italian Oven.  Yes, the first waitress. Ask Will, the owner, he’ll vouch for me.

I went to Xavier University, just down the street, and would stop by every few

Will DeLuca of Betta's Italian Oven

Will DeLuca, owner

weeks after class (while Willie was still prepping the restaurant to open).  I bugged the living hell out of that poor man, reminding him that I’d love to work there and to call me when the restaurant was ready.  I suppose my persistence paid off, because I was rewarded with a job and access to the best pizza outside of Italy!

Betta’s is the type of Italian restaurant that you WANT to go to.  Family owned. Family operated. Family recipes. Catching a theme?  Yes, FAMILY.  There are even little kiddos running around.  It’s the way a family owned Italian restaurant should be.

Betta's Italian Oven logo

Tile Mosaic

I have fond memories of my time working at Bettas –  constantly busting Willie’s chops, listening to the Italian CDs on repeat, laughing with Cheryl (Will’s wife) and sneaking back to kitchen to chat with my girl, Clara (Will’s sister).  I even got my best pal, Tony, a job there as a “pizzaiolo”, where he learned the craft of making amazing wood-fired pizza.  It really is an art-form and Tony will tell you any day of that week, that maneuvering that pizza peel is a GIANT. PAIN. IN. THE. ASS.

My family has come to love this place.  It’s a go-to spot for a relaxing night with good food.  Uncle Joe and Jane had out-of-town guests (their old neighbors that moved to Canada), so decided to have some folks up to Willie’s to enjoy some pizza pie and a few good laughs.

The Verdict

  • 5 out of 5
  • FOOD: Wood-fired pizzas are what speak to my soul, but they also have a wide variety of Italian favorites like homemade lasagna, Chicken cutlet Milanese and a signature Chicken Filo.  If you go though, you gotta get a pizza, at least to try.
  • SERVICE:  this night, our waitress was personable and assertive – 2 things that are nice to haves when trying to herd cats…also known as waiting on the Pitocco family.
  • AMBIANCE:  Filled with Italian paraphernalia. Kitsch with class. My favorite is the Betta’s logo woven throughout the restaurant. It’s carved into the back of each chair and I adore the tile mosaic on the pillar.  The logo is inspired by the town from which the DeLuca family is from in Italy – Pietramelara   

Items Ordered:

  • Margherita pizza: Perfect in it’s imperfection – the way a good pizza should be. A non-uniform shape, some “burnt” edges and a flavorful crispy crust. The simplicity of the fresh mozzarella cheese and tomato is beautiful.  I order this every time.
  • Councilman’s Favorite pizza: Sausage, pepperoni, green olives and onion.  Satisfies those meat cravings, while still allowing the wood-fired char to shine.
  • Betta’s Super Sub (baked): Mix of Italian cold cuts and cheese. Can be accompanied by hot relish, Italian dressing, mayo.  Order it the “Pitocco” way, with Betta’s marinara and get it baked.  This was my standard order.

 

 

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REVIEW | Gourmet Hot Dogs at Senate

By on October 10, 2011 in Reviews, Travel Eats, Uncategorized

gourmet hot dog and beer at Senate

The All-American food goes “fancy” and super delicious at Senate

Having been absent from the Cincinnati-scene for over 2 years, it was inspiring to see some of the unique new restaurants that are now available in historical neighborhood of Over-the-Rhine.

Our Mangia Memoirs (what we’ll remember):

Zack, my awesome brother in-law, and I decided to meet for lunch.  The day was absolutely GORGEOUS. Perfect late-summer, early autumn weather…the sun was shining (yes, I’m sure we were in Cincinnati). We popped in to Senate , had a pretty damn awesome meal and then decided, since the day was so perfect to scope out Findlay Market just for fun.

Their menu changes often and they have “daily dogs” so be sure to become a fan of Senate on Facebook for all the latest and greatest.

The Verdict:

  • 4.5 out of 5
  • FOOD: Everything I put in to my mouth was mischievous, but in a very delicious way.  My only complaint would be that I looked like a damn savage when I was done eating.  The hot dogs are served on these  tiny wooden cutting boards (super cute), but they aren’t very large, so I had Hello Kitty remnants all over the place
  • SERVICE: we were greeted with warmth (which is the polar opposite of Miami restaurants, so that was refreshing).  Our waiter was acceptable.  Not overly friendly, but knew his stuff and did a solid job.
  • AMBIANCE: exposed brick, no nonsense. chill.  Zack wanted a decorative mirror or something to add a little pizazz.  The place is small, with one row of tables along the wall, with an open kitchen and bar area.

Items Ordered:Duck Fat Fries & Truffle Fries

  • Hello Kitty (hot dog) – all beef frank, with wasabi mayo, crushed wasabi peas, wasabi slaw and slab of smoked bacon.
    • It was hot, sexy and delicious.  The combination of all the wasabi toppings definitely cleared out my sinuses, but the sweetness of the slaw helped counter it.  You’ll never hear me complain about too much bacon, but honestly this dog didn’t even need it.  Would have been fine without.  WARNING – it’s messy, like reeeeal messy, so if you are trying to impress that sexy man/woman across the table from you, they better like the look of destruction.
  • Lindsay Lohan  - arugula, caramelized onion and bacon.
  • Duck Fat Fries – yes and yes please.  Crispy, crunchy, just enough salt and how damn cute do they look in their little frie containers?
  • Truffle Fries – double yes and yes please.  If I had to choose to only get one order of fries, I’d get the truffle fries. There is something about the aromatic POW!!! of truffle that really gets me going.

 

 

 

 

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RECIPE | Amatriciana with Tagliatelle Pasta

By on September 26, 2011 in mmm! - mini mangia memoir, Recipes, Travel Eats, Uncategorized

Amatriciana Sauce with Tagliatelle Pasta

While living in Rome, I used to go to this little familypiece of guanciale owned restaurant near my friend’s apartment at the Policlinico stop on the blue line.  Money was tight, so we ate a lot of pasta.  One of my favorite meals was Sugo all’amatriciana.  They usually served it with beautifully al dente spaghetti or bucatini.  I thought it was time to bring this dish back to the states.

My family and I visited Jungle Jim’s International market and were able to find the number 1 ingredient for Amatriciana… Guanciale (aka pork cheek).  To read more about the Jungle Jim’s adventure, click here Jungle Jim’s Post

Our “Mangia Memoir” (what we’ll remember)

I know why my dad took us to Jungle Jims.  It’s because he knew I’d loooove it. And then we’d get to come home and cook together.  In the kitchen where I grew up.  At the dining room table where we’ve had so many meals.  Nostalgia.  Food brings people together. And in my family, cooking brings you even closer.  My dad and I busted each others chops all night.  “You are doing it wrong”.  “Move over, you’re hogging the counter”.  “When’s the pasta gonna be done?!”  “What are we gonna make Jaclyn?” (Jaclyn is my brother Nick’s lady friend that is a vegetarian.  I guess pork jowl would be considered meat.)  But, busting’ chops in my family is a sign of love.  I cherish these moments.

Ingredients for AmatricianaAmatriciana with Tagliatelle Pasta

  • ¾ pound guanciale sliced thin and in pieces.
    • If you can’t find guanciale, you can use pancetta
  • 4 garlic cloves sliced super thin.
    • I like it garlicky, so you can add/subtract to your taste
    • I sliced the garlic with a razor blade. Yes, alla Goodfellas.
  • 1 red onion, halved and sliced 1/4 inch thick.
    •  Some recipes say to do it 1/2 thick, but I prefer thinner.
  • 1 ½ teaspoons hot red pepper flakes.
    • Obviously add/subtract based on how hot you and your guests like it.
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups chunky tomato sauce
  • 1 pound Tagliatelle or whatever long pasta you prefer
  • 1 bunch of flat-leaf parsley, leaves only
  • Pecorino Romano, for grating

thinly sliced garlic using a razor blade (alla Goodfellas)

Directions

  1. Start a pot of water to boil for the pasta.
  2. After cutting the guanciale into small pieces, put into a skillet (no extra oil) and begin to sautee.  Cook until it loses about half of it’s fat.  Do not overcook it, because it will turn into crispy pork bits.  Delicious, but not what we are looking for.
  3. Remove guanciale from skillet and place onto plate with paper towels.  Pour almost all of the fat out of the pan. Reserve enough to sautee garlic and onions.
  4. Add in onion and sautee until translucent. They should not have a “bite” or “crunch” to them.
  5. Throw in thinly sliced garlic.  It will basically melt away into the pan. Thanks Paulie from Goodfellas.
  6. Toss in the tomato sauce and simmer for about 10 minutes.
  7. Add in the reserved guanciale and parsley and simmer for 5-8 minutes.
  8. Add in cooked Tagliatelle pasta and let it set in the sauce for a few moments to soak up the flavor
  9. Place into serving dish and grate cheese over top

The Verdict

  • 4 stars
  • Would You Eat It Again? Yes, for sure, but will most likely have to use pancetta instead of guanciale, since I probably won’t be able to find it in Miami, unless Laurenzo’s Italian Market has it.
  • What Would You Change?  I committed a terrible offense and overcooked the pasta.  Was trying to do too many things at once.  Also, I left the guanciale in the skillet for too long and ended up with those pork bits I mentioned we don’t want.  So next time, I’d be sure to remedy these things.

 

 

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MMM! Oktoberfest Zinzinnati

By on September 20, 2011 in MMM! - Major Mangia Memoir!, Reviews, Travel Eats

"Bahama Mama" sausage with sauerkraut at Oktoberfest Zinzinnati

You don’t need a passport to party at a damn good Oktoberfest!

Dust off your lederhosen, empty your stomach and get your alcohol tolerance up.  It’s that time of year…Oktoberfest time!  Sausage, Beer and awesome outfits, here we come!

Oktoberfest Zinzinnati is a tradition that has been going on for ages, and for as long as I remember, we’ve always gone.  The festival in and of itself is pretty amazing.  It’s the largest Oktoberfest outside of Munich, Germany and combines old traditions with some hilarious new favorites.  Check out some of the footage from this year’s Weiner Dog Race, Barrell Rolling, Stein Carrying Contest, Chicken Dance and even Brat Eating Contest with the World Famous, Joey “Jaws” Chestnut, crushing 35 brats in 10 minutes. Yum.  Also, this year, quite a few booths had signs about Travel Channel’s Man vs. Food visiting their restaurants, so we’ll have to be on the lookout for the Cincinnati episodes.

Our “Mangia Memoir” (what we’ll remember)

Our Pitocco family tradition is to meet the whole crew at Schmidt’s booth on Sunday at 11:00am (yes, my family is insane) and kick off the day with a giant “Bahama Mama” (in photo above). It’s a smoked mett with quite a spicy kick to it.  Really cleans out the sinuses and gets ya going for a long day of eating!  Mr. and Mrs. Weber (my husband’s parents) joined us this year and Mr. Weber sported a fantastic Oktoberfest hat with countless number of pins he’s collected over the years.

This is the one day of the year where we Pitocco kids actually acknowledge and embrace our German heritage.  Our mom, Kathy (nee Doerger…nice little German name) frolicks from block to block singing along with the German bands — old favorites like “Roll Out the Barrell” and the song they used to sing to me as a child “She’s Too Fat for Me” (Yes, I was a slightly overweight toddler.  My pediatrician even put me on a pediatric diet. Lardass).

Booth upon booth we gorged ourselves, stopping to chat with folks we haven’t seen in ages,  while watching fellow festival goers devour brats, sauerkraut balls and steins of beer. We even stopped to get our photo taken with little wooden German folk cutouts.

Oktoberfest Cincinnati cutouts

Embracing our German Heritage

One not-so-pleasant, but definitely memorable moment, occurred on our trot back to our car, where we all stood dumbfounded at what we saw -  A  homeless woman (who sadly also had some obvious mental issues as well) lifted up her shirt to expose her belly in order to gain the attention of a homeless man in a wheelchair, then thrusted her pelvis forward and pointed to her lady parts. Yikes!  It’s kind of embarrassing even writing it and believe me, it was even worse in person.

Besides that treachery, Oktoberfest Zinzinnati 2011 was a great.  I’m happy we were in town for it and happy we can spend time with our families, keeping fun traditions alive.  I’m already looking forward to next year!

Items Ordered:

  • Bahama Mama mettwurst
  • Goetta Sandwich on Rye (Goetta is a German-American breakfast meat comprised of sausage, steel-cut oats and spices.  It is specific to the German-American population of the Greater Cincinnati area)
  • Sauerkraut Balls
  • Goetta Nachos
  • Goetta Mac & Cheese
  • Brat with sauerkraut on pretzel bread
  • Fried pickles
  • Izzy’s Potatoe pancake [MUST EAT]
  • Izzy’s Corned Beef & Swiss on Rye Bun [MUST EAT]

The Verdict:

  • 5 stars overall
  • FOOD: I’m  not complaining, because everything was pretty darn delicious.  I do find myself gravitating to the more traditional Oktoberfest items like brats, metts, sauerkraut, potato pancakes and ruebens/corned beef.  The new twists on old favorites like Goetta nachos and Goetta Mac & Cheese are great to try, but my heart belongs to the traditional fare.
  • SERVICE: all of the vendors are in the Oktoberfest spirit, cordial and super helpful if you don’t know what something is.
  • AMBIANCE: this is reason enough to go even if you don’t like German food. Great tradition, fun music and awesome people watching.  Friday and Saturday are more of the party days, with huge crowds and tons of debauchery.  Sunday is a little more tamed (at least in the AM), so great for families or folks looking to really sample the food without getting trampled by drunken bafoons.

 

 

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mmm! | Let’s make Rellenos de Papa

By on August 29, 2011 in mmm! - mini mangia memoir, Recipes, Travel Eats

papa de relleno

I might not be a Latina, but my SOUL is. Rellenos de Papa are AMAZING!

When we visited Puerto Rico, our friend’s Irmaliz and Ignacio gave us the local tour. They introduced us to this roadside restaurant called “Donde Olga”. We relaxed and drank local beer called Medalla and had some Puerto Rican noshes. While dining outside, we enjoyed the cool breezes and scents of smoked meat and fried treats. We had tons of things we’d never heard of before… alcapurrias, chicken and beef pinchos, bacalaitos(salted cod fritters) and our favorite Rellenos de Papa (basically a stuffed and fried mashed potato, usually has beef).

Since, then I’ve heard the constant yearning from both of the gentlemen in the house for rellenos de papa.  So, on one random weeknight as a little surprise, I finally tried to make these things. And let me tell ya, it really was a pain in the A$$.   There are a lot of steps involved, but it was an adventure and I”m glad we tried.

This YouTube video from “Elba” is what I watched to get the jist of it.

The Meal: Rellenos de Papa

The Details: mashed potatoes stuffed with seasoned beef, rolled in to balls and fried.  We served over a nice light salad.  These little guys are a standalone meal.

The Verdict:

  • 2-3 stars
  • Given that is was our first time making these, I think we were did alright.  Were they as good as the ones we got in Puerto Rico?  Not even close.
  • Would You Eat It Again? Yea, but would prefer eating them in Puerto Rico or a restaurant that has them down pat.
  • What Would You Change? Ours were not as crispy as they needed to be and were a little dense, so we’d need to figure out how to get that nice crunch.  Probably use corn starch and a little more oil so they were submerged more and we didn’t have to roll them as much.

Our “Mangia Memoir” (what we’ll remember)

The smells that were taking over the house kinda took us back to that weekend we had in Puerto Rico.  And gathering around the kitchen, rolling, stuffing and frying these bad boys was really a group effort.  I think it made us appreciate these meat filled treasures a little more.

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