We’re in one of the most special times of the year – ramp season! Left Bank, the adorable neighborhood restaurant in the West Village, has the perfect dish to help you appreciate this seasonal treat. They’ve teamed up with our favorite cheese shopMurray’s Cheese for a ramp-packed grilled cheese sandwich. The hyper-seasonal delicacy features Fontina val d’aosta, Annelisse, and Asiago Pressato cheeses on rustic peasant bread. Add a cup of tomato soup for dipping to your mental image because it will be there. Pro tip: get the parmesan fries and dip them in your extra soup.
Photo Courtesy of Murray’s Cheese
Other can’t miss dishes at Left Bank include the three cheese topped burger, capricci cacio e pepe, and addictive maple syrup pie for dessert. Left Bank’s sister restaurant, Poulet Sans Tete, recently opened and sells bistro style rotisserie chicken plus all the sauces, sides, and fixings to go.
Photo by Molly Tavoletti
Photo by Molly Tavoletti
Left Bank 117 Perry Street Monday–Friday: Dinner starting at 5:00 PM Saturday–Sunday: Brunch starting at 11:00 AM, Dinner starting at 4:00 PM
National Grilled Cheese Day is upon us! On April 12th we celebrate all things cheese between bread (not that we don’t worship the world’s best sandwich every day). Here are a few of our favorite places to get cheesy!
To wrap up their twelve days of specials, Murray’s will be offering their signature Murray’s Melt for just $1.12 between 8:00 AM and 4:30 PM. Head to the Melts counter at their flagship store on Bleecker Street for a good, old-fashioned classic. 254 Bleecker Street
Looking for something super indulgent? Ed’s Lobster Bar stuffs their melty grilled cheese with fresh lobster for a can’t-miss treat. If you love to dip your sandwich, the lobster bisque makes a great accompaniment. 222 Lafayette Street
If you like your food to be a little extra, Clinton Hall has a showstopper for you. Their famous doughnut grilled cheese pairs melty mozzarella with a freshly glazed doughnut suspended above a bowl of classic tomato soup. Multiple Locations
This French onion soup grilled cheese at Mother’s Ruin will have you questioning why you don’t eat at bars more often. The inside is stuffed with the beloved combo of gruyere cheese and caramelized onions and the outside has crisped cheddar cheese and chives. There is a side of au jus for the soup component. 18 Spring Street
This ooey, gooey grilled cheese is made with aged cheddar, tarentaise, manchego, and roasted garlic for a gourmet upgrade and served with a cup of tomato soup. 19 East 26th Street
For something a bit more toothsome, BLACKBARN’S cafe has a brie and NY apple grilled cheese with watercress and jalapeño jam on toasted brioche. Weave your way through Chealsea Market for this flavorful combo! 448 West 16th Street
Le Croque Champignons is a truly glorified grilled cheese. The sandwich is stuffed with house made wild mushroom ragu and gruyere cheese with lots of extra cheese on top. There’s a mixed green salad on the side but you can totally ignore it in favor of more cheese. Multiple Locations
If you’re really ready to go all out, head to one of Melt Shop’s nine NYC locations for this month’s special: the Notorious CHZ. This triple-decker behemoth is loaded with muenster, pepper jack, brick cheddar cheese spread, and truffle mayo between three pieces of parmesan-crusted bread. Nothing has ever looked more indulgent! Multiple Locations
National Grilled Cheese Month is here! Murray’s Cheese is dedicating the month of April to appreciating the perfect sandwich, the grilled cheese. For the first 11 days of April, leading up to National Grilled Cheese Day on April 12, Murray’s will be featuring a different special grilled cheese sandwich each day at their Melts counter in our Bleecker Street flagship store (254 Bleecker Street).
In honor of National Grilled Cheese Day on Friday, April 12, Murray’s will be selling their signature Murray’s Melt for just $1.12. Customers can stop by anytime from 8am – 4:30pm to purchase a delicious grilled cheese sandwich for under $2. See the calendar below for a full list of offerings!
April 1 – The French Onion: French raclette, cornichons, and French onion confit
April 2 – The Sweetest Date: Pawlett, date syrup, apple butter, and bacon
April 3- Loads of Cloves: Mozzarella, fontina, garlic spread, pepperoni, and roasted tomatoes
April 4 – What’s Up Doc?: Young goat Gouda, avocado, habanero carrot curry sauce, and watercress
April 5 – BBLT (Burrata BLT): Burrata, bacon, lettuce, and roasted tomato
April 6 – Hammy Sammy: Swiss cheese, smoked turkey, ham, maple syrup, and a fried egg
April 7 – New York Crunch: Emmentaler, pastrami, dill pickle potato chips, and chipotle aioli
April 8 – I’ll Brie Back: Double crème brie, pickled red onions, smoked turkey, and basil pesto
April 9 – Croque Monsiuer: Gruyere, mornay (cheese) sauce, Applewood smoked ham, and Dijon mustard
April 10 – Sante Fe Turkey: Smoked Gouda, smoked turkey, peppadews, spinach, and chipotle aioli
April 11 – Cubano: Swiss cheese, Applewood smoked ham, Dijon mustard, porchetta, and McClure’s relish
Nikki Dinki first turned heads on a national basis as a contestant on the ninth season of the Food Network series Food Network Star. Prior to landing on Food Network Star in 2013, Nikki built up a following in our area, regularly appearing on WBAI-FM and posting cooking videos on YouTube. Her popularity from Food Network Star led to Nikki being offered her own show on The Cooking Channel, Junk Food Flip. Last year, Nikki also became a published author with the release of Meat On The Side: Delicious Vegetable-Focused Recipes For Every Dayvia St. Martin’s Press.
Downtown had the pleasure of conducting Q&A with Nikki about Meat On The Side and what else she has coming up. She, husband Evan and daughter Ivy are proud Manhattan residents with a taste for gardening; a video of their garden can be found below. More on Nikki can be found at www.nikkidinkicooking.com, while Nikki herself is known to be very active on Facebook, Twitter, Pinterest, Instagram, Snapchat and YouTube.
You’re originally from Buffalo. What brought you downstate to New York City?
Nikki Dinki: I always knew I wanted to move to New York City, I used to visit as a kid and fell in love early on. At 18, I moved to Manhattan to pursue a career as an actor.
After moving to this city, did you always live in Manhattan?
ND: I have had eight different apartments throughout my 15 years in New York City. Most of them were in Manhattan, two in Queens.
ND: I responded to an ad looking for hosts for a new radio show. Though I had little experience at the time, my producer took a chance on me and let me wield the mic every Tuesday.
Where did the idea for a cookbook come from? Were these recipes you had always had written down?
ND: I had always wanted to do a book ever since I started cooking professionally, and the term Meat On The Side really just described the way I cooked and ate. What I realized after talking to people about my concept of Meat On The Side was that it spoke to so many people as it is the perfect way for people to get healthier, lose weight, best for our environment and your pocket book. Once I realized how many people wanted a book like this, I worked harder to make it happen. Most of the recipes were written specifically for the book as I wanted the recipes to be new recipes that had not been published on my site or anywhere else.
My fiancée has made the cheesy spaghetti squash recipe twice so far. Is there a recipe in your cookbook that you have made the most?
ND: Probably my Eggplant Meatballs or the Red Cabbage and Raspberry Grilled Cheese. The meatballs are great to have in the freezer and pull out whenever I want to add a little something extra to a dish, and the grilled cheese is so simple yet special — it’s the perfect go-to lunch or dinner.
Your cookbook discusses your evolution from “Picky Nikki” to chef. Are there any foods you still avoid?
ND: I hate olives. We are simply not friends. We just don’t get along. As far as veggies, I love them all now, though carrots are a more recent addition to the “love” list. By preparing them the right way and slowly incorporating them more and more into my meal, I have learned to love them. What I love about the book is that it can get anyone to enjoy any vegetable, even ones that they think they hate.
What are you working on currently? Are there plans for a second cookbook?
ND: I have been writing a second book. More details to come soon, but let’s just say it takes my concept of Meat On The Side to a whole new level, and I think it’s some of my best work to date.
When not busy with work, how do you like to spend your free time?
ND: I have an eight-month old, so she takes up most of my free time, and I wouldn’t have it any other way. If I do have an extra minute you’ll find me doing yoga or tending to my terrace garden where I grow more than 60 plants every summer.
As a professional chef, how often are you in the kitchen when it comes to time at home? In other words, I can’t imagine that a famous singer often heads to a karaoke bar when they are not on-tour…
ND: I love to cook, but I love it most with a glass of wine in my hand, surrounded by friends and all the time in the world. But that doesn’t always happen — there are plenty of nights where 8:00 PM rolls around and I’d rather be watching The Bachelor than cooking in my still-messy-from-yesterday kitchen, so ordering from Seamless definitely happens. You’ll still find me in the kitchen most nights and when I’m recipe testing during the day we always have plenty of leftovers for dinner that night.
Do you have a go-to restaurant when it comes to just going out and enjoying a meal with your family?
ND: There is a local Italian place, Trattoria Belvedere, that we love. They are so accommodating — which is great with a baby — the food is terrific and it’s warm and cozy. Let’s just say we are regulars.
Do you have tickets to any upcoming concerts or events?
ND: I’ll be doing some cooking classes in the late winter here in New York City, you can follow me via @nikkidinkicooking on Instagram or Facebook for more updates.
