This is my first post for the Kulinarya Cooking Club, a collection of Filipino food bloggers that celebrates Filipino cuisine every month. This month’s theme was the “Colors of the Philippine Flag,” which doesn’t sound hard until you consider that there isn’t a lot of blue food from which to choose. The rules did allow for garnishes or dishes to be used to represent the color blue, but I wanted it to be a main component of the dish.

My original idea was to do tocino chilaquiles, but I thought that was a little too easy since I would’ve simply bought a bag of blue tortilla chips. The hash idea evolved naturally from there, and blue potatoes was a natural choice. I wanted to tocino to represent the color red, and I used Jun Belen’s tocino recipe. I’ve been experimenting with tocino recipes for awhile, but I wanted to try Jun’s recipe because I like its simplicity and his use of red beet powder as a coloring agent. I added red bell pepper at the end for a more “pure” red color, since the tocino’s redness would diminish a bit when cooking. To round out the colors, I used a sunny egg for the yellow and white, which also fairly accurately represents the sun on Philippine flag.

For the technique, I pretty much followed the steps for the corned beef hash at Simply Recipes. It’s really straightforward and easily adaptable. Thanks, Elise!

I think I should’ve maybe used some yukon gold or other light-colored potato to maybe help the blue potatoes stand out more, but in the end, it was delicious and that’s all that really matters. :)

Tocino and Blue Potato Hash

(adapted from Simply Recipes.)

1 lb. cooked tocino, finely chopped
1½ cups cooked blue potatoes, diced
½ cup red bell pepper, finely chopped
½ medium onion, finely chopped
2 Tbsp. butter
salt and pepper to taste

Directions

1. Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
2. Mix in the chopped tocino and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
3. Do not stir the potatoes and tocino, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the tocino are nicely browned.
4. Remove from heat, stir in chopped red bell pepper. Salt and pepper to taste.
5. Top with fried or poached eggs for breakfast.

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When the prospect of participating in Foodbuzz’s monthly 24, 24, 24 arose again a couple weeks ago, the first thing that popped into my head was throwing a chicken and waffles party. Fried chicken and waffles is one of my favorite meals in the whole world, and being from Southern California, I was first introduced to this combination at the world-famous Roscoe’s Chicken and Waffles in Hollywood. Personally, I think Roscoe’s waffles are much better than their chicken, and the real secret to Roscoe’s greatness is in their amazing syrup.

Roscoe’s Chicken and Waffles

When I moved up to the San Francisco Bay Area 10 years ago, it was hard to find a decent substitute, and the Roscoe’s that was in Oakland at the time was a substandard knock off of the L.A. original. Over the last few years, chicken and waffle options in the Bay Area have improved, especially when the Home of Chicken and Waffles, which was originally slated to be an official Roscoe’s franchise before the owners decided to do their own thing, opened a few years ago in Oakland’s Jack London Square. It still isn’t Roscoe’s, but it satisfies the craving.

Home of Chicken and Waffles

The most decadent versions of chicken and waffles I’ve had have been at Sunday brunches at Thomas Keller’s Ad Hoc in Yountville. Ad Hoc’s fried chicken is so popular that it has developed a cult following and is the featured entree at the restaurant on alternating Mondays. The recipe was first published in Food and Wine magazine a couple years ago and my post about making the fried chicken is one of the most visited pages on this site.

Ad Hoc Fried Chicken and Waffles

On a recent trip to Williams Sonoma, I stumbled upon a display featuring the Ad Hoc Fried Chicken Kit, a recent expansion of Thomas Keller’s exclusive line of products for the retail chain…

…that also includes the Bouchon Bakery line of products.

When I saw the Bouchon Bakery Yeasted Waffle mix, I decided that this 24, 24, 24 event was going to turn into a throwdown: the Ad Hoc Fried Chicken Kit v. Ad Hoc fried chicken from scratch and the Bouchon Bakery Yeasted Waffles mix v. the Best (and Easiest) Yeasted Waffle by Sheryl at Crispy Waffle.

I met Sheryl on Twitter after she started following me, and her blog immediately got my attention because I had been looking for a good waffle recipe since inheriting a Krups Belgian Waffle Maker last year from a friend. Her “Easiest, Crispiest, Yeasted Waffle” recipe really lived up to its name and it’s the recipe I always turn to when I get a waffle craving. (See my Crispy Waffle post from March.)

Chicken Showdown
I deviated from both recipes instructions by cooking the chicken sous vide before dredging and frying. I do this because I’m paranoid about undercooking chicken, and cooking it sous vide for an hour at around 140F/60C ensures that the chicken is cooked and helps keep it juicy. This allows me to focus solely on the color of the fried chicken when it’s frying in the oil.

Vacuum sealed chicken taking an hour-long, 141F/61C(ish) “bath”

It doesn’t look that appetizing fresh out of the water bath, but after dredging and frying, it’s heaven.

On the surface, both batches of fried chicken I made looked identical, but on flavor, the scratch recipe beat the kit by a mile. The main difference between the scratch recipe and the kit is in the brine. The scratch recipe’s brine calls for fresh herbs and spices, honey and lemons, and these flavors really come through in the final product.

The “scratch” batch of fried chicken.

The fried chicken kit relies on a brine packet of dried spices and seasonings instead of fresh, but the most glaring omission was the lack of lemons. As a result, everyone who tried the kit’s fried chicken said it had a strong pepper flavor. I wonder if lemon powder could have made a significant difference, but I think the inclusion of fresh lemon zest and juice into the brining liquid would have been a pretty simple step for most home cooks.

Waffle Throwdown
Although we were dealing with two yeasted waffle recipes, there were a couple differences in how they’re put together. Sheryl’s recipe uses dry instant yeast and calls for a refrigerated overnight rise, while the Bouchon mix uses active dry yeast that is proofed for 10 minutes before mixing the batter and has a rising time of 90 minutes. Sheryl also adds a couple teaspoons of vanilla extract to her batter.

The Bouchon Bakery mix produces waffles that are incredibly light and more delicate than Sheryl’s waffle, which can be good or bad depending on your preferences. Personally, I found them to be a little too airy, but I was still astonished at how light and crispy they were.

Bouchon Bakery Waffle

That doesn’t mean Sheryl’s waffle was heavy by an means. It was still light and crispy but had just a little more weight and texture (dare I say gravitas?) than the Bouchon Bakery waffle, as well as a creaminess in the middle that every good Belgian waffle should have.

Sheryl’s Crispy Waffle

I’ve never been the biggest fan of Belgian waffles, preferring the thinner traditional waffles like the ones they serve at Roscoe’s. I even picked up a traditional waffle iron to test out some buttermilk and cornmeal waffle recipes to serve along side the yeasted waffles, but I couldn’t find one that I liked enough to feature alongside the fried chicken. Sourdough waffles are generally served at Ad Hoc, but I didn’t have a sourdough starter on hand (or the time to start one), so I tabled that for another time.

If there’s one thing I learned during my research, it’s that I really like Belgian waffles now, especially the yeasted variety, and I am now in the market for a better Belgian waffle iron, preferably one that flips. I think I’ll save the traditional waffle iron for moffles.

Thanks to Foodbuzz for helping to make this event possible. I had a lot of fun researching and cooking one of my favorite meals for my friends. Plus, we generally have a hard time getting this group of friends to come up to Ad Hoc with us, so this was a way that I could bring a small piece of our favorite restaurant home for them to experience. But most of all, I hope it inspires you to seek out fried chicken and waffles wherever you live, or better yet, make it yourself! :)

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If you’re averse to Ad Hoc’s rigid set menus, you might want to give their new Sunday breakfasts a try. I detailed the changes in my previous post, so I’ll just jump straight into the meal.

Shortly after being seated, a basket of Bouchon Bakery pastries arrived at the table…

Bouchon Bakery Pastries

The banana nut muffin was simple and great, and I think Bouchon Bakery’s croissants are as close to perfect as you’ll find. The pastries were accompanied by a spread of blood orange vanilla Jam, blueberry marmalade, honey butter.

Blood Orange Vanilla Jam, Blueberry Marmalade, Honey Butter

The first course was a choice of a seasonal fruit salad…

Seasonal Fruit Salad

or pineapple yogurt parfait.

Pineapple Yogurt Parfait

The four main course options included stone-cut oatmeal and sourdough waffles, but we opted for the other two. I had the “Classic American,” which was two eggs, any style, Fatted Calf sausage, scallion pancakes, and a couple slices of palladin bread.

Classic American Breakfast

I joked with Ad Hoc general manager Nick Dedier that this could easily evolve into a Thomas Keller “Grand Slam,” and he said Keller would probably love that idea. Keller has said in the past that he’s a fan of In-N-Out burger and Roscoe’s Chicken and Waffles, so an appreciation of Denny’s signature breakfast isn’t too surprising.

My wife had the corned beef hash, which was similar to the hash served at Easter last week except the potatoes were soft and fluffy chunks instead of thin crispy strings. The only thing I would change about this dish would be to crisp up the potatoes before serving since I like them a little crunchy.

Corned Beef Hash and Poached Eggs

This dish was the “savory” option of the week and is the menu slot that will change the most every week, i.e. don’t expect a hash next Sunday.

The meal ended with some Valrhona Chocolate and Shortbread Cookies that were delivered with the check.

Valhrona Chocolate and Shortbread Cookies”

The cookies were good, but they were soft and chewy, and my wife and I both prefer cookies that have a little more bite to them.

In addition to Ad Hoc’s standard beverage offerings, a selection of fresh juices was available, as well as a sangria cocktail and mimosas. I think Ad Hoc has found the right price point at $24 (sans drinks), down from the previous price of $39. If you’re looking for a good simple breakfast in Yountville, Ad Hoc is pretty hard to beat.

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Ad Hoc is changing things up for Sunday brunch, offering several options over two courses instead of the previous three-course set menu. It’s also going to be cheaper; the new brunch price is $24, down from $39.

The first course will feature pastries from Bouchon Bakery, as well as a choice of fresh fruit or a yogurt parfait. Next is a choice of an egg dish, sourdough waffles, stone-ground oatmeal, and a special for the day. The oatmeal will be served with a number of jams, syrups, granolas and sugars. There will be no dessert course, but cookies for the table will be delivered with the check.

The impetus for the brunch changes occurred when Thomas Keller came into Ad Hoc one Sunday for brunch with a pancake craving, but that morning’s menu didn’t really feel like breakfast. Keller felt simpler and more traditional breakfast options should be available for brunch and worked with the Ad Hoc team to make it happen.

We’ll be there Sunday to check it out and will report back. The sacrifices I make for my readers…I tell ya! :)

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It was another beautiful spring day in California, a perfect backdrop for Easter in Yountville. Of course for us, that means a visit to Bouchon Bakery to pick up some goodies before brunch at Ad Hoc. We really need to explore more of the area, but it’s hard when you can drop into Bouchon Bakery and get an Easter egg-shaped Thomas Keller Oreo.

Egg-Shaped TKOs

We were also lucky enough to score one of the last chocolate doughnuts in the shop. It’s a brioche doughnut filled with chocolate custard and then dipped in chocolate frosting laden with crispy chocolate balls. These are usually gone pretty early in the morning, but apparently they did a second batch for Easter.

Bouchon Bakery Chocolate Doughnut

Ad Hoc is debuting a new brunch format next weekend (I’ll write a separate post about this soon) and Easter was kind of a “soft opening.” It started with a mixed berry yogurt parfait with warm banana bread. The banana bread was great…lightly toasted and topped with a really nice honey butter.

Mixed Berry Yogurt Parfait

Instead of the whole main entrée being family style, every diner got their own entree, corned beef hash and poached eggs, but the waffles were served family style.

The whole spread.

Two poached Alexandre Dairy hen eggs topped a hash made of perfect, crispy potato strands mixed with Snake River Farms corned beef brisket. The eggs were nice and runny and were great when mixed into the hash.

Corned Beef Hash and Eggs

Dessert was a brownie with vanilla ice cream and salted butterscotch sauce.

Brownie with Vanilla Ice Cream and Salted Butterscotch

Overall, it was another fabulous Ad Hoc brunch, and I’m excited to see how the new brunch format works out. We’ll be back in Yountville next weekend to find out. :)

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I inherited a waffle maker from a friend a few months ago, but the romantic notion of making waffles on weekend mornings ran into a few obstacles, namely finding a good reliable waffle recipe and the motivation to cook after rolling out of bed. Last week, I found both.

Sheryl, a Filipino American ex-pat in the Netherlands, runs a food blog called Crispy Waffle, and her “Easiest, Crispiest, Yeasted Waffles” recipe is a great example of truth in advertising. Instead of baking soda and baking powder, she uses yeast as a leavener and lets the batter rise overnight in the fridge. I followed her recipe exactly and cooked the waffles for around 5 minutes. Here’s what I got:

These were from the second batch of waffles, which is when I finally figured out exactly how much batter to put in each well. (The answer for my Krups Waffle Maker was two scoops of batter using a two-ounce ladle, or four ounces.) The waffles were very crispy and had a spongy texture that was great for soaking up the syrup. Here’s a cross-section of the waffle:

The waffles were also very buttery and I would have been happy eating these plain, but a little powdered sugar and some Grade B Organic Vermont Maple syrup from Trader Joe’s definitely didn’t hurt.

My first attempt at waffle making involved a recipe that included beaten egg whites and produced light and airy waffles with a nice sheen, but they weren’t nearly as satisfying as these waffles. I’m definitely going to make these again, and maybe next time I’ll pair them with some fried chicken.

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What more appropriate way to close out the year than by feasting on Ad Hoc’s second annual New Year’s Eve brunch. Last year’s was a glutton’s paradise, but it was also Ad Hoc’s first time offering brunch.

Ad Hoc started regular Sunday brunches on March 23, streamlining the meal into a smaller three-course affair that easily competes with their dinners. I think it’s a great way to introduce people to the restaurant, and if you haven’t had brunch at Ad Hoc, there’s always 2009! Here’s the menu:

I forgot my camera, so I had to use my iPhone’s janky camera, but it’s not so bad when there’s a lot of natural light. Still, you can’t go wrong by closing out the year with duck confit and waffles!

Happy New Year and Good Eating in 2009!

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Uncommon Ground is a restaurant/gallery/music venue/bar/cafe that boasts Chicago’s (and maybe the nation’s) first certified organic rooftop farm, which helps supply the restaurant with seasonal vegetables. The roof also houses two beehives, which helps provide pollination in their community as well as honey for the restaurant. Quite simply, this is urban farming that works. In fact, for every tree-tini (a martini with organic ginger-infused Rain Vodka, Liquor 43, tart apple syrup and apple cider) you order, Uncommon ground will plant a tree. For more information about Uncommon Grounds environmental efforts, check out their Web site.

Uncommon Ground’s rooftop garden.

Of course Uncommon Ground’s environmental commitment deserves to be praised, but what about the food? Well, we went in with empty stomachs for a Saturday brunch and left with full stomachs and smiles on our faces.

I had been planning on checking out Nuevo Leon for some chilaquiles on this trip, but we never got around to it, so I ordered them here. It wasn’t the down-home chilaquiles I was craving, but this more refined version totally hit the spot. The blend of crispy tortillas, chorizo, salsa verde and sour cream was perfect. The home fries were perfectly cooked and a couple dashes of Cholula gave them a nice kick.

Of course, I got to sample everyone else’s dishes, which included some really good halibut fish tacos, a ground buffalo corncake skillet and a breakfast burrito with scrambled eggs, mixed peppers, chihuahua cheese, cumin créme, spinach tortilla and smoked chili sauce. Check them out here:

Black Dog Gelato Trio
(clockwise from left) salted peanut, coffee cocoa nibs, and caramel goat cheese

Uncommon Ground is one Chicago restaurant that would be welcomed with open arms in the Bay Area. Their use of fresh, local, organic ingredients, as well as a commitment to running a completely sustainable, green philosophy permeates every aspect of the business, means that Uncommon Ground is doing in Chicago what many Bay Area restaurants only wish they could.

INFORMATION
Uncommon Ground
1401 W. Devon Ave.
Chicago, IL 60660 map
773.465.9801
Web site

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So we went back to Ad Hoc so that my sister in law could try their brunch. As luck would have it, Prime Ribeye with Poached Eggs was the main entree, but check out the Smoked Pork Bruschetta. Here’s the menu and pics:

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We weren’t with our mothers this year, but I’m sure they would have loved this brunch… :-)

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It was a beautiful, glorious Easter Sunday, Thomas Keller was in the house (eating, not cooking), and Ad Hoc served up an amazing brunch featuring Duck Confit and Waffles. If you haven’t heard, Ad Hoc is now offering Sunday brunch, with seatings available from 10:30am–2pm. Here’s some pictures for ya while you decide whether or not you want to make a reservation. :-)

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Ad Hoc says they’re going to start offering family-style Sunday brunches beginning Mar. 23rd, which also happens to be Easter Sunday. If that means there’s more fried chicken and waffles to look forward to, then I’m a happy guy.

The pictures in the collage are from the New Year’s Eve Brunch that I wrote about a couple days ago. I can’t say whether or not Ad Hoc’s ears were burning, but Sunday brunch at Ad Hoc sounds like a great way to kick off Spring.

I just called and made my reservation. You can do the same at 707.944.2487.

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In honor of tonight’s biweekly fried chicken night at Ad Hoc, I thought I’d share the amazing New Year’s Eve brunch Ad Hoc offered to close out 2007.

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If you ask me what my favorite restaurant in the whole world is, I will immediately say “Roscoe’s House of Chicken and Waffles.” Aside from my parents, it’s the one thing I truly miss about living in Southern California. There are some places here in the Bay Area that have tried to capture the magic—Home of Chicken and Waffles in Oakland being the most prominent—but it’s just not the same.

The concept of eating fried chicken and waffles on the same plate sounds crazy to most people at first, but for some reason, the salty/sweet combination works. Like sex, it’s all about chemistry, and Roscoe’s Chicken & Waffles is a 20-minute food orgasm on a plate.

Now I’ll be the first to admit that Roscoe’s doesn’t have the best fried chicken, but it’s very good, and I usually get mine smothered in gravy. The waffles on the other hand are really, really good…slightly crispy on the outside and served with LOTS of butter and warm syrup (a lot of people like to pour the syrup all over their chicken, as well). From what I’ve been told Roscoe’s syrup is their own secret recipe, and I actually think the syrup is the key to their success.

There are several ways to order at Roscoe’s. My old standby is the #2 Scoe’s Special, 1/4 dark meat fried chicken smothered in gravy with two huge waffles. I generally eat the chicken first and then have the waffles for dessert, but sometimes I mix it up a bit. When I’m with a large group of people, I like to order some of the sides, like red beans and rice, mac and cheese, smothered potatoes, and cornbread.

I’ve been a Roscoe’s whore since the mid 90′s and over the years, I’ve brought almost all my friends, coworkers when we were in town for trade shows (including our Japanese CEO who loved the food but was mad that they don’t serve alcohol), and I even took my parents to the more ghetto Pico/La Brea location. (They got over their initial fears and really enjoyed their food, and my mom asked “why haven’t you brought me here before?”).

It’s also the only place I’ve ever brought anyone where the food was so good, it reduced them to cursing after every bite, i.e. “Goddamn, this is muthafuckin’ good” or “Muthafucker, this is the best food I’ve ever had.”

If that’s not endorsement enough, then what is? :-)

INFORMATION
Roscoe’s House of Chicken & Waffles
Hollywood
1518 N Gower St
Los Angeles, CA 90028 map
323.466.7453

Los Angeles
5006 W Pico Blvd
Los Angeles, CA 90019 map
323.934.4405

Pasadena
830 N Lake Ave
Pasadena, CA 91104 map
626.791.4890

Inglewood
106 W Manchester Ave #F map
Los Angeles, CA 90003
323.752.6211

Long Beach
730 E Broadway Blvd
Long Beach, CA 90802 map
562.437.8355

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If there was ever a reason to go to downtown Oakland on a Sunday morning, the Sunday Soul Brunch at Luka’s Taproom might be one of the best. Oakland’s not known for its weekend brunch offerings, but Luka’s take on some Southern classics is definitely worth the trek.

Fried Chicken and Waffles, one of my all-time favorites, are served with a side of fresh peaches and cream; a delicious hash of braised oxtail, yukon gold and sweet potatoes is served with two poached eggs and toast; Eggs Luka is a yummy scramble of smoked trout, creme fraiche and chives served with hash browns and toast; and the Shrimp Benedict is a nice twist on a classic breakfast. Of course, we had to split a perfectly fried catfish filet ($4) just to complete the meal. The complementary cornbread was a nice starter and was served with small jars of honey and jam.

INFORMATION
Luka’s Taproom & Lounge
2221 Broadway
Oakland, CA 94612 map
510.451.4677
Web site

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After four days of eating our way through New York, including a bit too much Junior’s cheesecake the night before, I was extremely apprehensive about meeting some friends at Amy Ruth’s for breakfast because I was afraid that I was going to break my stomach, especially since I knew I was going to end up ordering the chicken and waffles.

Now, I don’t really understand the comparisons to Roscoe’s because unlike Roscoe’s, where chicken and waffles is the focal point of the menu, the menu at Amy Ruth’s is so diverse that it’s almost impossible to really judge the place based on just eating one dish. Other dishes you should try include the cinammon french toast, smothered pork chops and the mac and cheese. For dessert, the peach cobbler and the red velvet cake are solid options. Also, ask for the Kool Aid of the Day…on this visit, it was Red.

That being said, Amy Ruth’s waffles are a Belgian-style waffle that’s crispy on the outside, creamy on the inside and positively divine. There’s a sweetness to them when you take the first bite, but then it’s followed by a tanginess, possibly from buttermilk, that adds a whole other dimension of flavor to the waffle. The fried chicken is pretty good, too, but I think Roscoe’s chicken or even Home of Chicken and Waffles in Oakland is better. But overall, I have no qualms about recommending Amy Ruth’s to anyone who is curious about this strange, sweet-and-salty orgasm on a plate…even for breakfast!

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There was only one reason I was eating at Balthazar this morning — brioche French toast. I had never had it before but Sooj’s raving about it during our regular IM sessions about eating got me fixated on trying it. I mean, does brioche really make the difference between good French toast and great French toast? The answer is “yes.”

Why Balthazar? Well, during my online research preceding our trip, it was one of the only places that served it as part of their regular breakfast menu and not just during Sunday brunch. I had no idea that it was one of those places where you might see a celebrity or two, or that it’s actually pretty famous on its own. All I knew was that they had what I was looking for, and it was walking distance from my friend’s place, so I made a reservation.

We were seated promptly on arrival at 10am and the restaurant was already bustling. It’s very loud and busy, even at breakfast, and it was everything I ever imagined a New York restaurant would be. I wonder what this place is like at dinner. We started our breakfast with an apple galette and a homemade doughnut. The galette wasn’t very big, but was the perfect breakfast “appetizer.” The apples were tart and the pastry was buttery and flaky. It would also make a perfect dessert. The doughnut was a light, cake donut with a bit of sugar sprinkled on top. This was also good, and I’m not normally a fan of cake doughnuts.

My wife ordered scrambled eggs with asparagus and wild mushrooms in a puff pastry. The scrambled eggs were perfect and you could tell that the eggs were very fluffy, a sign of fresh eggs. You could taste every buttery layer of eggs but it wasn’t heavy at all. The puff pastry was perfect, and my wife was happy because we had been having bad luck with puff pastry at restaurants in the last few months.

My brioche French toast was great. The thick slices of light, eggy bread were topped only with powdered sugar and two slices of applewood smoked bacon and served with a side of syrup. One bite and I was hooked. the crust was super crispy but not burnt, and I proceeded to cut the corners off the French toast to maximize the amount of crust in each bite. The bread was soft and pillowy and soaked up the syrup nicely. I normally like my bacon crispy, which wasn’t the case with Balthazar’s bacon, but I didn’t care because the smokey flavor that permeated the meat more than made up for it.

This New York trip, coupled with my addiction to Yelping and eating out, has helped me understand why people pay a little bit more money for good food. The simplicity of Balthazar’s French toast paired with only a side of bacon may seem sparse and cost twice as much when compared to your typical American restaurant breakfast. I mean, I could have easily gone to IHOP or Denny’s for French toast with eggs and bacon/sausage and hash browns, etc. and that would have filled me up, but was it really satisfying? Even when combined with the galette and the donut, our breakfast at Balthazar was both excellent and extremely satisfying without putting us into a food coma for the rest of the day.

INFORMATION
Balthazar
80 Spring Street
New York, NY 10012 map
212.965.1414
Web site

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