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by Chef Hardin Cowan and Patrick Faup of Restaurant Azza.
As I entered the restaurant, immediately the attentive Maitre'd greeted me and showed me through the golden shimmery elegant Moroccan lantern-lit dining room (salle a manger) surrounded by palm trees. I admired the magnificent richly colorful jeweled Parisian wallmasterpieces as I savored each bite.
Chef Hardin Cowan has 16 years of culinary experience
and highly credits Jeremy Marshall, Executive Chef of AquaGrill for a lot of good memories and inspiration.
Five years ago, Chef Hardin came to New York City from
Chatanooga, Tennessee. He was trained in the French technique
at the French Culinary Institute. He has already worked at Megu,
Daniel, Aquagrill, and now he is here, voila!
My dinner commenced with Cocktail Kabil-l of Kettle One, Bacardi Light, Midori, muddled Lime, and fresh mint. I was served appetizer of "Mergez," which equals lamb sausage, including lamb with fig chutney. I discovered from Chef Hardin...his secret ingredients of red pepper and cumin, so spicy yet sweet.
Then, I integrated these marvelous flavors with a glass of Pinot Noir, Hobnob 2007,
Vin de Pays D'oc,(Southwest of France)(Glass/$14/ Une Bouteille/Bottle $56) of cherry, velvety smoothness.
Second course of Mediterranean Salad arrived. Service is
impeccable and at ease, no hurry. You go to Azza to escape
and relax from the stress of New York and pretend you are in
an exotic destination. I thoroughly enjoyed the fresh, and I mean
fresh! salad of tomato, artichoke hearts, feta, olives. It is
zesty aromatic with oregano, parsley, and a touch of thyme.
Then, Monsieur Waiter very properly brought me a glass of white
wine, Sauvignon Blanc, Veramonte (2007 California, 12 Glass,
48 Bottle) to accompany the third course of Grilled Shrimp Kebab.
So special, I might add, for I am not a shrimp divine lover,
but Chef Hardin turned me into one. What an ample portion
and lovely array of flavors in the large fresh shrimp with parsley,
oregano, lemon and lime rind. Sundried tomato and fragola,
another name for Israeli couscous , adorn the entree.
Maitre'd highly recommends the Cote du Rhone Fermede
2005/ Organic French(Glass 10/ Bottle 40) with Chef Harden's
signature dish, the sophisticated Molasses Braised Short Ribs
with sucotash, celery root puree. He endearingly makes it with
a lot of love, marinating the meat in a carrots, celery, onion
base for more than three hours of cooking.
(SPECIAL RECIPE FEATURE): SEE IN NEXT ISSUE.
I don't mean to keep you waiting, but good things are worth waiting for, yes, mais, oui,cheri, biensur, n'est-pas?!
"But, of course, my darling, in French!"
To cleanse my palate, Chef Hardin personally served me an
espresso and a beautiful dessert of fresh pumpkin tart filled
with cardamon, allspice, and cinnamon, topped with a scoop
of vanilla ice cream.
This restaurant is extremely beautiful and charming. It feels
like a palace as the ceilings are high and the Moroccan lanterns
shine variations on a theme of blue, orange, and green. This
restaurant is a classy oasis for friends, couples, and groups
of parties as it contains several spacious rooms upstairs
and downstairs.
I know for myself, that my palate completely awakened at first
sight! Viva la vie! Viva Azza! It represents the most dynamic,
classical, modern, unique, uplifting experience I have ever had
in New York. Mark my words, I am a devout, discerning connoissseur of fine food and wine.
I am fussy about food and atmosphere, and ohhhhhhhhlalaaaaaaaah!!!! AZZA is fantastic when it comes to all circumstances, including the chic background music. Welcome to the paradise world of Azza Restaurant!
Chef Hardin Cowan has 16 years of culinary experience
and highly credits Jeremy Marshall, Executive Chef of AquaGrill for a lot of good memories and inspiration.
Five years ago, Chef Hardin came to New York City from
Chatanooga, Tennessee. He was trained in the French technique
at the French Culinary Institute. He has already worked at Megu,
Daniel, Aquagrill, and now he is here, voila!
My dinner commenced with Cocktail Kabil-l of Kettle One, Bacardi Light, Midori, muddled Lime, and fresh mint. I was served appetizer of "Mergez," which equals lamb sausage, including lamb with fig chutney. I discovered from Chef Hardin...his secret ingredients of red pepper and cumin, so spicy yet sweet.
Then, I integrated these marvelous flavors with a glass of Pinot Noir, Hobnob 2007,
Vin de Pays D'oc,(Southwest of France)(Glass/$14/ Une Bouteille/Bottle $56) of cherry, velvety smoothness.
Second course of Mediterranean Salad arrived. Service is
impeccable and at ease, no hurry. You go to Azza to escape
and relax from the stress of New York and pretend you are in
an exotic destination. I thoroughly enjoyed the fresh, and I mean
fresh! salad of tomato, artichoke hearts, feta, olives. It is
zesty aromatic with oregano, parsley, and a touch of thyme.
Then, Monsieur Waiter very properly brought me a glass of white
wine, Sauvignon Blanc, Veramonte (2007 California, 12 Glass,
48 Bottle) to accompany the third course of Grilled Shrimp Kebab.
So special, I might add, for I am not a shrimp divine lover,
but Chef Hardin turned me into one. What an ample portion
and lovely array of flavors in the large fresh shrimp with parsley,
oregano, lemon and lime rind. Sundried tomato and fragola,
another name for Israeli couscous , adorn the entree.
Maitre'd highly recommends the Cote du Rhone Fermede
2005/ Organic French(Glass 10/ Bottle 40) with Chef Harden's
signature dish, the sophisticated Molasses Braised Short Ribs
with sucotash, celery root puree. He endearingly makes it with
a lot of love, marinating the meat in a carrots, celery, onion
base for more than three hours of cooking.
(SPECIAL RECIPE FEATURE): SEE IN NEXT ISSUE.
I don't mean to keep you waiting, but good things are worth waiting for, yes, mais, oui,cheri, biensur, n'est-pas?!
"But, of course, my darling, in French!"
To cleanse my palate, Chef Hardin personally served me an
espresso and a beautiful dessert of fresh pumpkin tart filled
with cardamon, allspice, and cinnamon, topped with a scoop
of vanilla ice cream.
This restaurant is extremely beautiful and charming. It feels
like a palace as the ceilings are high and the Moroccan lanterns
shine variations on a theme of blue, orange, and green. This
restaurant is a classy oasis for friends, couples, and groups
of parties as it contains several spacious rooms upstairs
and downstairs.
I know for myself, that my palate completely awakened at first
sight! Viva la vie! Viva Azza! It represents the most dynamic,
classical, modern, unique, uplifting experience I have ever had
in New York. Mark my words, I am a devout, discerning connoissseur of fine food and wine.
I am fussy about food and atmosphere, and ohhhhhhhhlalaaaaaaaah!!!! AZZA is fantastic when it comes to all circumstances, including the chic background music. Welcome to the paradise world of Azza Restaurant!
