The night before Thanksgiving the fam got together and we all headed to New World Bistro Bar for a delicious dinner. New World is probably my favorite restaurant in Albany. I've reviewed it before, so I'll just give you the highlights of the meal and entertain you with some photographs to titillate your visual taste buds.
I finally got to try an Italian Greyhound--a drink composed of grapefruit vodka, grapefruit juice, soda, campari, and a sprig of fresh rosemary--which I'd read about on the New World Web site weeks ago and have been dying to try. It was a fantastic cocktail--light, refreshing, and loaded with liquor.
I also ventured into the Forbidden Pleasures section of the menu and tasted roasted beef marrowbones with apple butter, sel gris de mer, and rye toast for the first time. They were phenomenal. The luscious marrow spread beautifully on the toast and the apple butter added just enough of a light sweetness to complement the fatty, savory marrow. It definitely qualifies as a forbidden pleasure.
For an entree I ordered the Thai-Italian Love--paparedelle with panang bolognese made with local, free-range beef, panang curry, tomato, lime leaves, and coconut. This dish had tempted me since I first saw it on the menu, but I had resisted and always ordered something else. I'm so glad I gave in and tried it this time. The fusion between Thai and Italian cuisines was done absolutely perfectly. It had the heartiness of a rich bolognese with the refreshing spiciness of a Thai curry. And those noodles! They were thick, beautiful, and cooked just right.
If you live in the Capital Region and haven't treated yourself to a dinner at New World Bistro Bar yet, I highly recommend you get your ass there pronto. I promise it will be worth it.
Grapefruit Vodka, Grapefruit Juice, Soda, Campari,
and a Sprig of Fresh Rosemary
Luscious Olive Oil with Balsamic Vinegar and Tasty Bread
A Festive Casuela of Warm Olives
Saigon Street Style Fried Calamari with Cuke Noodles, Peanut-Tamarind, and Chile Sauce
Korean BBQ Pork Belly with Daikon Kim Chee
Roasted Beef Marrowbones with Apple Butter, Sel Gris de Mer,
and Rye Toast
New World Jerk Chicken:
Free Bird Half Bird (Marinated, Grilled, and Finished in the Oven), Plated with Coconut Peas and Rice, Island Yams, Greens, and Plaintains
Yellow Curry Shrimp and Fat Noodles
with Crisp Veggies and Fresh Basil
Papardelle with Panang Bolognese, made with Local, Free-Range Beef, Aromatic Panang Curry, Tomato, Lime Leaves, and Coconut
Thai BBQ Ahi Steak Glazed with a Lime and Garlic Dressing, with Peanut Slaw, Organic Brown Rice, and Greens
Arugula Salad with Local Pears, Beets, Slivered Almonds, Manchego, and Truffle-Moscato Vinaigrette
Cardamom Creme Brulee
Dessert Tapas Trio
Nutella and Mascarpone Mousse
Chocolate Chevre Truffle Rolled in Chile and Cinnamon
A Shot of Yates Street Lemon Curd with Berry Compote