I want to introduce to you another restaurant in which I am partner in, My Belly’s Playlist located at TRIBECA 57 MURRAY ST, NEW YORK, NY 10007
I am so excited to be able to show you what a great concept this is and the fabulous food these guys are putting out. Chefs Shawn Reilly and James Mather have this to say on their blog http://mybellysplaylist.com/blog/ “We love food and sharing it, and that’s why we are in this business. When people talk about food being made with love, it may sound a bit odd or esoteric. What is really means to make food with love is to treat the food with respect, care, and attention and to be mindful of the fact that someone will consume it and be nourished by it, and to keep that person’s heart, head, and stomach in mind as you prepare food for them. We make all our food with love in the hopes of sparking all memories and making new ones as you break bread with family and friends, old and new.”
Here is a little about them: “We are an underground kitchen started in 2012. The founding chefs sought to fill a niche in lower Manhattan by applying restaurant techniques to an online food business. Our playlist of sandwiches and sides have become noteworthy because of our unique approach to everyday ingredients. We use freshly baked breads from our local bakery, veggies and meats responsibly sourced, and strive to reduce our carbon footprint in our packaging materials. It is our aim to test and flower as many ideas as possible. We change the menu as often as we feel necessary, keeping in mind customer feedback, seasonality, and new cuisine. From twists on classics, to ambitious new creations, we strive to provide the best and freshest food with a creative edge.”
Salad chop box- this is a sandwich box’s worth of our summer chop supreme salad. organic mesclun, cherry tomatoes, cucumber crescents, orange supremes, toasted pistachios and a mixture of bread crumbs, parsley, and pecorino. served with sherry vinaigrette and amusements.
Perfect Chicken Parmesan Sandwich-This isn’t your standard parm: its fresher, lighter, and cleaner. What we love about this update is the fried zucchini. Instead of breading the whole breast, we sear it on the grill then finish it in the oven. We cut a thick slice of zucchini, give it an egg wash and panko/parsley/parm breading then fry it off. This piece of zucchini introduces a vegetable element to the sandwich and it also gives the breaded and fried texture and flavor into the sandwich without having to bread the chicken. We think it calls up those old memories of the local pizzeria’s parm, but its on a daily fresh baked bread and you don’t feel as heavy as a house after eating it. We put a little sauce on the chicken, some mozzarella and send it on its way.
Belly’s Grilled Cheese- MUENSTER, CHEDDAR AND JACK CHEESE WITH CARAMELIZED RED ONIONS AND YOUR CHOICE OF BACON OR TOMATO, SERVED WITH OUR HOUSE MADE TOMATO SOUP.
Come back in the weeks ahead as I continue to showcase more of these guys great creations. And visit them at http://mybellysplaylist.com/ to see their full menu, pictures, and read more about what they are accomplishing with some amazing food.