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Monday, April 11, 2011

Rocco's Modern Cappuccino

Down in the not-so-little area called the West Village, stands an Italian pasticceria, otherwise know as Pasticceria Rocco. This Italian bakery's cappuccino gives Italy a run for it's Euro. Since I stopped drinking coffee months ago, for the most part, I still enjoy the flavor just not the aftermath so much. Typically after finishin a cup of joe I feel like a bouncy ball from one of those 25 cent machines, bouncing off the walls for the remainder of the day. Unlike, Starbucks burnt strong disaster of a brew, Rocco's sends you packing with a light yet strong beverage. Their coffee is great but their cappuccino is what beckons me to come back for more. The perfect accompaniment  to their cappuccino is their Baba Rum.

    Cake soaked in rum syrup filled with gooey cream

While the cappuccino is light and airy, the Baba Rum is dense, sweet and has a smooth cream center. You have the option of vanilla custard filling or the cannoli cream but the cannoli cream in this situation is the hare while the vanilla custard undoubtably the turtle, surpassing it by far. For those not familiar with Baba Rum (one of my most favorite desserts) it is a rum soaked sponge cake, cut in half and stuffed with a generous (or should be at least) helping of cream. Does any of that equation sound non-appealing? I didn't think so.

Rocco's offers trays upon trays of dessert options including black and white cannolis, hamantashen, pistachio biscotti and Italian lulu pastries.Their cakes are noteworthy as well. I go solely for my regular favorites but do give the runners up a chance.

I have to admit the second the barista brings me my to-go cup, I inhale the cloud-like foam on top and ask for another ladel helping for the road. The Baba Rum is long gone by this point but most definitely not forgotten. For those with a colossal sized sweet tooth, pay a visit to the still family-owned Pasticceria Rocco, While Rocco himself retired last year, his 3 children carry on the tradition and family recipes with his son now the head pastry chef. Italy has never tasted so sweet.

An “Ofrenda” You Can’t Refuse

113 7th Ave S.
New York NY 10014
Phone: (212) 924-2305

If you’re looking for a greasy, cheese smothered taco, do not go to the cozy confines of Ofrenda Restaurant. In the words of Tevye from Fiddler on the Roof …if you are looking for “Tradition, tradition, tradition!” then most definitely pay a visit to this unique eatery. This upscale, “hole-in-the wall” of a restaurant opened a year ago, and is co-owned by Executive Chef Luis A. Arce Mota and Jorge Guzman.

Executive Chef Luis A. Arce Mota preparing cactus
Don’t be scared off or “offrended” by the skeleton mural which greets you at the entrance. That top hat sporting skeleton feeds into the restaurant’s theme of  “Día de los Muertos” (Day of the Dead). The term is itself depressing, but it is actually a Mexican holiday, celebrated by making an ofrenda to the deceased loved ones in the form of their favorite food and drink. Luis and Jorge use this theme in its more light hearted, spiritual way, by making an ofrenda to their customers of their favorite foods and refreshing drinks.
The warmly lit dining room holds no more than 20 tables giving the impression you’ve been invited to an exclusive, private house somewhere in Mazatlan, Sinaloa Mexico (the chef’s home city) for a home cooked meal. The staff at Ofrenda is always happy to assist and give advice regarding the many different dishes offered on the menu. Every plate of food brought from the kitchen by these caring servers is garnished with a smile. Chef Luis sat down to give me the inside story on his restaurant, his French technique and Mexican ingredients.

Luscious Ofrenda-Style Pork Chop
With hands waving enthusiastically, and serious expression behind his pinched index and thumb fingers, I knew a passionate food statement was coming from Chef Luis. “We are traditional… not just about the food, but we have a tradition we keep alive. Fiesta, Christmas, 3 kings and Cinco de Mayo… holidays aren’t just an excuse for drinking. It has to do with flavors of food!” Chef Luis declared with finality “You won’t find just combinations of beans, rice and enchiladas here!”
As the food started to arrive, my eyes didn’t know where to focus first! I was the proverbial kid in a candy shop. Red sangria, with all the flavors of ripe fruit bursting out, went well with a bubbling hot corn truffled goat cheese queso. The moment it arrived at our table, we dug into the melted delicacy with crispy tortilla chips that accompanied this scrumptious plate. The quesadilla we ordered wasn’t your typical Monterey Jack cheese dipped in salsa and sour cream. This fantastic quesadilla was oozing with Oaxaca cheese, Pepper Jack, Cheddar, and in case that wasn’t enough creamy goodness, the chef adds Mexican cream.  According to Chef Luis, the two most popular dishes on the menu are the Pan Roasted Salmon and the Grilled Pork Chop with chorizo salsa. Both dishes sounded delightful, but I decided to go with the Pumpkin Seed Crusted Sole, atop yucca fondue and sautéed Brussels sprouts with guajillo sauce.

A Variety of Authentic Mexican Dishes Await You at Ofrenda
In between bites, I got a lesson on the guajillo sauce’s key ingredient; a dried up pepper which smells like a prune. But smells can be deceiving, because this was quite hot! I loved every fiery bite. The yucca was smooth and silky in contrast to the crispy yet tender sole fish. The Brussels sprouts with the guajillo sauce gave the dish an extra edge; that tingle on your tongue after you swallow the perfect forkful.  The secret ingredient in the guajillo sauce? You’ll never guess! Shrimp shells cooked into the stock give this spicy sauce its flavor.
To feel satiated is to finish a meal with a sweet treat, and that we did! What greeted us was a dream come true to those with a sweet tooth.  We gasped as a Three-cake Donut, with ice cream and vanilla sauce thoroughly cascading over the top, arrived before us. This gooey delight was dense and moist, everything a cake-donut should be. It was so good we ordered a second for the table. I was itching to order a third but instead kept repeating the following sentence to myself, “You want to fit through a door, don’t you?”
This very affordable, authentic, rookie of a NYC restaurant is sure to make its way to the big league!

Plum's the Word!

157 2nd Avenue(between 9th St & 10th St)
New York, New York 10003

“Give me a word, any word, and I’ll show you that the root of that word is Greek”, said the

Inside Plum Pizzeria & Bar
father in the movie “My Big Fat Greek Wedding.” Plum Pizzeria & Bar’s owners Alex Alexopoulos and Adonis Nikoloulis may be from Athens, Greece, but will effortlessly charm you into thinking Italian cuisine originated in their country. Don’t worry… they won’t attempt to convince you that Windex fixes everything! My fellow diners and I were sat, waiting with bated breath for our tasting menu experience to begin. To whet our appetite, Alex himself brought out thickly cut homemade mozzarella, with tomato and a delicious, nutty pesto. So fresh and tasty! I considered obtaining a jar of this pesto to eat with a spoon at home… it was that good.
Next on the list of culinary creations from this clean-cut modern restaurant was the Penne alla Vodka. Plum’s version is made with bacon bits, adding an interesting elemental twist and texture to this classic dish. The Rigatoni alla Bolognese was a keeper, and being the carnivore that I am, I appreciated the hearty sauce that melded perfectly with the al dente rigatoni. I couldn’t help but wipe the plate clean with a piece of bread, suddenly feeling very Italian! I had to remind myself that I was a human and not a puppy; reluctantly deciding it was  unacceptable for me to lick my plate clean in public no matter how good the dish was.

Plum's Excellent Penne alla Vodka
Alex was very descriptive throughout the night, ready, willing and eager to answer all the questions I had about Plum’s food. My enthusiasm transformed me into a modern day Sally from “When Harry Met Sally”! Even after fifteen minutes of my questions, Alex was still smiling and bringing steaming pizzas to our table. Sausage and Onion, as well as Pepperoni, Mushrooms and Pepper pizzas were spread before us. All the meats are house-cured at Plum. Unlike so many pizzerias, yes even here in New York City, Plum’s pizza was not soggy, nor were the pepperoni slices greasy or oily. Instead, as Alex proudly demonstrated, a slice of Plum’s pie when raised up in the air does not bend causing all its toppings drop off. Instead, Plum’s crust was crisp and solid, holding all of its components intact like a conductor in a great orchestra. After polishing off the cheesey pies, we talked about Athens, and how similar Italian and Greek cuisines really are. They’re both Mediterranean, olive oil based cuisines, made with love.

Alex's Crispy Pizza out below!
The atmosphere at Plum is comfortably relaxed and authentic. As Italian as this pizzeria is, there are still bits of Greek infusion apparent in every part of the restaurant, from the interesting shaped olive oil holders to the tables themselves. It’s nice to see the owner’s culture incorporated into the restaurant, showing pride in their heritage. Another impressive quality of Plum Pizzeria and Bar is the 21 different wines offered by the glass, carefully designed to complement their Italian cuisine.
When we were first handed our tasting menus, I noticed that dessert for the night was Chocolate Mousse Cake. My eyes are always larger than my stomach, so I like to take in the entire menu upon sitting down. Just planning ahead! Chocolate Mousse cake is not usually my cup of tea, as it’s usually mushy, spongy and typically not something I salivate over. Plum decided to change all that for me with one slice. This generous hunk of chocolate “cake”, filled with a rum infused white chocolate center definitely did not look to be mushy or spongy. The layers of white chocolate, chocolate fudge and chocolate cake base, all laced with rum, was an absolute foodgasm. So dense and rich, I finished every morsel!

Plum's Sausage & Onion Pizza
Plum’s tomatoes aren’t the only secret ingredient to why this eatery is a must stop when in NYC. Don’t forget the delectably doughy pizzas, creamy vodka sauce and house-cured meats, as well as many other great Italian-styled choices. Finally, Plum’s true secret ingredient lies in the genuine charm and wit of the owners. Ask to meet Alex and Adonis…they will keep you entertained for hours. This Manhattan pizzeria & pasta bar is sure to be putting their own twist on Italian favorites for many more years to come.

When Rada Met Max....That's Amore!

Max Restaurant

51 Avenue B, East Village
New York, NY 10009
I miss Italy! My friends say I sound like a broken record, but I still continue to utter this phrase weekly. Studying abroad in Italy was quite the palate awakener. You just can’t find the same sharp distinct taste of pecorino cheese, pasta actually cooked al dente, or those rich, authentic meaty ragus here in the States. Or so I thought…then Max came into my life. Max filled the void and went above and beyond typical satisfaction. Max is a restaurant by the way, and a very good one!
Upon arrival at Max Restaurant, I made my way to the back of the “cash-only” trattoria where Luigi the chef, wine director and co-owner of Max, greeted me with a smile from ear to ear. Luigi does it all! For a Wednesday night this restaurant was bustling with customers. My guests and I settled into our wooden booth, ready for the wonderful Iasilli family recipes to come.
The Melanzane a Funghetto (fried eggplant in a thick herb-filled tomato sauce) was so buttery and creamy it melted instantly upon entering my mouth. When I asked what the best dish on the menu was, I was informed it was Lasagna. I was not overly excited to hear this. Lasagna on an Italian menu for me is like a black dress in a closet: a go to when nothing else appeals to me or fits the bill. Usually I lean towards a sparkly ensemble or red dress, or in this case some different meat stew or unusual pasta offering, but if this is Luigi’s best dish, I decided I’d order it.

Max's Lasagna is Served in a Clay Pot
Soon a warm clay pot arrived tableside, and the aroma of tomato sauce and pungent cheese enveloped the surrounding area. The meaty pasta layers with béchamel sauce were scrumptious. I asked, “Why the béchamel? Isn’t lasagna normally prepared with ricotta or mozzarella cheese?”  Chef Luigi explained in his accent-rich English that in typical Italian fashion, lasagna originally was made with béchamel cream sauce, not different cheeses. Like many “Italian” dishes served in the states, such as Penne alla Vodka or Fettuccine Alfredo, the cheese was incorporated into this dish over time. It wasn’t in the original recipes. No wonder Italians stay thin! Their Italian food is a completely different animal from our “American-Italian” food conversions!
The home-style bowls of pastas brimming with rich lamb ragu and “Max’s Tomato Meat Sauce” flew out of the kitchen. My favorite dish of the evening was the Porcini Ravioli in truffle oil. In a word… spectacular. I love garlic, but according to Luigi, not one clove of garlic was used in this plate full of goodness. The parsley, heavy cream, and porcini mushrooms in this dish were the perfect combination of ingredients, brought to life with a dash of truffle oil.

Amazing Ravioli by Chef Luigi
While Italian old-school music played merrily in the background, and the Aglianico wine flowed, (specially imported from a region of Italy, near Naples where Luigi was born), we listened to Luigi explain how the name Max came to be. As a boy in Italy, Luigi enjoyed reading the life-style magazine Max. He concentrated on all the wonders of the United States shown in the magazine, specifically NYC. “It was a big deal, America!” Luigi exclaimed. Upon coming to the states and opening his restaurant, it only seemed fitting to name it after his childhood best read, all about the city which he’d finally made it to! Today, Max has been open for 11 years and the menu has not changed at all, nor have the prices. That is the beauty of this family-owned trattoria. Like Italy itself, nothing changes no matter how much time passes. Why mess with perfection? Or as the saying goes, “If it’s not broken, don’t fix it!”

Creamy Panna Cotta
Next a glass filled with Tiramisu was served along with the creamiest Panna Cotta I‘ve ever tasted. The Tiramisu was light and fluffy with a touch of lemon zest, while the Panna Cotta was a taste sensation, beckoning me to spoon it all right up. Of course I gave in, and couldn’t put my spoon down for more than a minute before scooping again and again. The panna cotta, thick and not overly sweet, was the perfect finale to this great show. I suddenly felt like Dorothy in the Wizard of Oz; like I wasn’t in New York anymore.  My visit to Max had me expecting to see the familiar cobble stone streets of Italy as I stepped outside. But alas…I was still in New York.
As if we didn’t eat enough at the table, Luigi sent us all home with the restaurant’s imported Bufala Mozzarella to nosh on the next day. We might as well have been

Chef Luigi Demonstrates the "way" to eat the Eggplant
leaving Luigi’s “Nonna Carmellea’s” house, Luigi’s beloved grandmother who was the mentor of his cuisine. With Doggy Bags in hand, happily filled, and thoroughly hugged and kissed goodbye, we made our way back to reality. As we pulled away from the curb, I looked back over my shoulder at Max Restaurant and thought, “I don’t even have to click my red Tori Birch flats three times together to bring myself back to Italy; I can just head downtown to the softly lit Max Restaurant anytime I want.” Hope to see you there soon!

Stanton Makes Me Social

The Stanton Social

99 Stanton StreetNew York, NY 10002(212) 995-0099

Tapas! What part of that concept is there not to love? You get a little bit of everything and don’t walk away feeling like a “house on legs”. At The Stanton Social, the plush red leather cushioned couches beckon you to sit, unwind and take in this “Clubstaurant’s” elegant surroundings, garnished with people watching at its

Sleek, Chic & Socially Arranged for Maximum Exposure
best.  Wall-to-wall wine holders and flickering candles create a chic yet suggestively relaxing environment. Champagne or fine wine anyone? The whole operation is run efficiently… like Willy Wonka’s Chocolate Factory! Well-oiled, perfectly groomed employees in adorable uniforms, more fashionable than the Oompa Loompa jump suits, move briskly about with a sense of urgency. This “factory” has a much wider range of tasty items to choose from besides chocolate and candy though, so pull up a cushion and I’ll tell you more.
The upstairs lounge where my dining companion and I were sat is designed with the name of the restaurant in mind…very social. The couches are all connected with square cocktail tables in front, making it uber-convenient to speak with your neighbor’s for the evening, voluntarily or not. The atmosphere and crowd is Eurotrash meets Trendy Upper East Side Social-Light…edgy but still classy.

The Stanton Social's Signature Onion Soup Dumplings
Patrons in the mood for your not-so-typical shmata- sporting, grandmother’s Potato Perogies and other restaurant-staples, will definitely enjoy The Stanton Social’s signature spin on French Onion Soup Dumplings. This twist on a couple classics is the ultimate foodie craving! These small juicy poppers deliver gooey cheese, broth drenched bread and the musky, flavorsome onions all in one large mouthful. The crock these delicious munchkins come in has perfectly designed holes to fit each dumpling like a glove. Perhaps this crock was once used for traditional escargot? Warm oozing cheese envelops the tops of these dumplings and forms over the side of the crock giving it a crispy cheese crust. Though these dumplings are the house specialty, my favorite dish of the night was the Goat Cheese Perogies.
The Potato Perogie filled with creamy Herb Goat Cheese and served with a Truffled Crème Fraiche is something worth sending me to Overeaters Anonymous for. Before our extremely friendly and touchy waitress could even come over to ask if we were enjoying our food, these babies were gone. In frigid New York City’s winter weather, when you don’t even want to step outside, a comfort food such as this hits the spot. Come out from your winter hibernation New Yorkers, and warm up at The Stanton Social.
As I visually browsed the restaurant, I noticed the crowd was generously sprinkled with perfectly dressed businessmen, complete with their wispy pocket squares peeking out of jacket pockets. After all, someone has to take care of the bill for all the socialites and fashionistas on hand. Many A-List Celebrities make The Stanton Social a regular stop when in Manhattan too, so keep your eyes open.

Red Snapper Tacos Make The Scene
My eyes stopped roving the crowded restaurant the moment my Red Snapper Tacos were dished-up. These crispy tortillas piled with meaty red snapper were delicious when dipped into the accompanying Creamy Avocado Sauce. A smidgen of Mango Salsa placed into each taco made for a refreshing aftertaste. Featuring only three small tacos, this dish is still quite substantial.
After sitting down with us and pouring on the attention (a nice touch), our waitress brought out a chocolate concoction so rich and appealingly presented, it was truly a masterpiece. The chef’s detail-oriented brush presented us an artistic palette covered with a Chocolate Panna Cotta, Molten S’mores Cake, and Chocolate Mousse Cup with cookie crumbles at the bottom, homemade bite-sized Peppermint Patties, and Chocolate Dulce De Leche ice cream.

The Cranberry Flower Martini is Socially Refreshing
I don’t think there could be more chocolate successfully involved on just one plate. I could see myself getting deep here, as the chocolate tasting did me in. I was hooked. The peppermint patties were sweet; the mint not overpowering, and all coated in a splendid dark chocolate shell. The runner up on this tasting plate was the waist-threatening Mousse Cup
Although the service could have been a bit quicker, the ever dutiful waitress’s caring approach and pleasant personality more than made up for the slow moments. Of course it is always very busy in this New York City social club. If you believe in the concept “sharing is caring” then come drink the kool-aid, straight up or on the rocks, and join the socially dynamic scene nightly at The Stanton Social.

See the Shining Sea

Thalassa179 Franklin StreetNew York, NY  10013

 Divine, out of body experience, plate-licking-good-time doesn’t even begin to describe my thoughts on Thalassa, the beautiful 3 level Greek restaurant in Tribeca, New York. Thalassa is Greek for “the sea.”

Thalassa's Attractive Downstairs Bar
This wide open space seats approximately 130 people. The roomy dining area is chic and nautically styled, featuring romantically blue lit undertones throughout. Beautiful white marble imported from Greece is spread before you, and a softly lit bar awaits you just inside.
The smiling staff seems to all know all about fish… as if they’ve been on fishing boats their whole lives! With most Greek restaurants, you have the option of picking out your fresh fish at the ice bar… so when I noticed Thalassa’s seafood

It doesn't get any fresher than this!
display on ice, my excitement and anticiaption grew. Kareem, the captain waiter, saw me eyeing the display and came over to explain in depth all the different fish and what my tasty options were. He was so full of gusto and knowledge that his enthusiasm was contagious. After his impromptu fish “show” I gleefully chose the Dover Sole for my main course.
Now to the heart of the matter, or in this case the fish. A bite-sized delight was brought out to start; Smoked Salmon atop a crisp Cucumber with Saffron sauce and Wasabi Tobiko bubbles. The burst-in-your-mouth tobiko fish eggs combined with fresh salmon and cool cucumber was sensational. Thalassa’s servers are ever-so-attentive, and my wine glass was never below half full throughout the entire meal!
I decided to take a stroll away from the dinner table and look around the beautifully designed and decorated restaurant. Lovely columns, high ceilings, Greek urns and gorgeous blue glass service plates throughout were impressive eye candy to say the least. In one word, this restaurant is elegant.

Thalassa Scallops Wrapped in Kataifi
The Horiatiki, a Greek peasant salad was very fresh and well-seasoned. The mix of yellow and red tomatoes, onions and cucumbers must have been picked from a garden that day. I didn’t know tomatoes could be so sweet and ripe in February. A sampler of grilled Octopus, Dolmas, Feta & Tomato stuffed Calamari and Scallops was brought out. Brilliantly served on a typical Greek glass plate. Octopus is a favorite of mine, but the dish receiving the Food Oscar of the night was the scallops wrapped in Kataifi, a type of Phyllo dough that blankets these bivalves like a fur coat on a fashionable woman. The Phyllo dough soaks up the buttery sauce by design, and the scattering of capers on this dish is a nice touch.
By the time the main courses arrived we were quite full, but everything is so delicious at Thalassa that we had no choice but to forge ahead for the benefit of our still eager taste buds if nothing else! It is so easy to overcook fish, but Chef Ralpheal’s Dover Sole was pan-seared to perfection, lightly floured and seasoned with Tarragon, Rosemary and Oregano. The pretty flower placed carefully on the edge of my dish made it very eye-pleasing as well. The well chosen and perfectly paired side dishes to this light but meaty fish were Olive Oil roasted Brussels Sprouts, Sautéed Spinach and a Feta Cheese Broccoli Rabe. The Feta cheese really gave the Broccoli Rabe a kick, and each forkful’s creamy consistency made every bite memorable. These brussels sprouts were amazing…crisp on the outside, dense and firm on the inside. Lip-smacking, delectably delicious.

Broccoli Rabe with Crumbled Feta Cheese
After the last bite was eaten and the final glass of wine finished, Chef Ralpheal Abrahante came out to introduce himself and talk for a while. I thought this to be very hospitable on his part, since he is so busy and very much in demand! It was great to see the man behind the delectable feast we just enjoyed. Chef Ralpheal summed up his cuisine perfectlly, “If you over-complicate the food, the flavors become muddled.” This “simple” approach to the way Chef Ralpheal prepares fish allows the natural flavors to shine through. You can almost see the shining sea as you savor every bite!

Thalassa Fabulous Dessert Platter
My wisdom-tooth sized sweet tooth got it’s fill too, with an authentic Greek dessert sampler accompanied by a row of mini ice cream cones. Green tea, Baklava, Rose Petal and Coffee flavored ice creams filled these cones, each with white chocolate at the bottom for a final sweet surprise. The Semolina Cake, a type of crumbly flour cake, was buttery, airy and finished with a sweet raspberry sauce.
Each course was brought out in perfectly timed intervals. The atypical fish selection was impressive, and the presentation of each dish was so beautiful you almost didn’t want to touch them so as to not ruin their aesthetic beauty. If a taste of the Aegean Sea strikes your fancy, then Thalassa is unquestionably the nautical dining experience for you.

Wednesday, January 5, 2011

Pastrami, and Turkey, and Corned beef! Oh, my!

Being a carnivore and reading the title of this posting alone is enough to get a mouth watering. But then you find out there's more to the meaty equation. Deli-roll definition simply put: sliced deli meats rolled up in a puff pastry and baked to a golden brown flakey yumness. That is the dry definition. I tried this hearty appetizer for the first time in the city where the heat is on, Miami. Some people come home speaking of the spicy paella, the American/Cuban food concoctions, maybe even the life-size drinks served on Sobe. I come home speaking of the Jewish deli-roll. This is a great dish for adventurous cooks who adore simplicity. Why adventurous you ask? Because any and every possible sauce or dressing can be shmeared on in between the meaty layers. Everything and anything but the kitchen sink is feasible. I helped partake in making one of two deli-rolls but was not the chief chef. Here you take phyllo dough or puff pastry dough (the latter is my preference) slap some mustard or BBQ sauce or maybe for the hot lovers some tabasco/hot sauce onto the moist dough. 2nd comes the deli meat of choice, let's say Pastrami. 3rd step is another sauce to spread...whatever your heart desires, mine desired honey and Dijon mustard and then of course...another layer of meat! Turkey it is. And so it goes until you have essentially a meat and dough lasagna.

This doughy meat lovers goodness should be exuding every sauce and dressing when you are at the finish line. From my taste buds experience, the messier it looks = better it tastes. Now this is probably the toughest part of the process: roll up time! You don't want to lose one of the protagonists of the recipe so make sure to roll carefully and tightly. Basted with a little egg I was taught from a proficient deli-roll connoisseur, makes this dish shine like the sun and obtain that extra crusty top. Pop it into the oven for half hour and ta da! Anyone who loves food won't be able to resist. Be careful with cutting it to serve as I couldn't resist eating as I cut...if it were up to me I'd cut a slice for the table...a slice for me....slice for the table...and another por moi! Sounds fair to me. Most flavorsome slab: the end of the roll. Be careful not to get too hooked otherwise the deli roll will have you rolling down the street.