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HOT DOG SERIES, DAY 1

Checking some spots in NYC for great hot dogs.

This is the GRAND CRU GLIZZY

Is this the best glizzy! A wine bar that probably has the best hot dog in town.

@lacompagniecentrestreet

📍249 Centre Street, Manhattan, NYC

Big thanks to chef @ericwbolyard for making this hot dog

All beef
Brushed with beef fat
Potato roll toasted w brown butter
Fennel mustard
Horseradish
Fennel relish with guindilla peppers
Pickled red onion
Fennel pollen
Fennel fronds

This is am absolutely incredible hot dog.. It was crisp, had that snap the layers of flavors and that slight bite from the horseradish was perfect. And that brown butter roll brings it really all together.

Grab this dog at Compagnie, a wine bar in SOHO.

#hotdog #dawg #glizzy #nyceats #besthotdog taken in SoHo, New York by @nycbuddhaeats

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6 months ago

Trigg Brown, Chef and co-founder of Win Son and Win Son Bakery, joins us for another Chef Mixtape.

#compagnienyc #lacompagniecentrestreet #winebar #chefmixtape #nycevents taken in La Compagnie Centre Street by @nycbuddhaeats

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7 months ago

The GRAND CRU GLIZZY

Fennel, Red Onion & Guindilla Pepper Relish
Horseradish Sauce
Fennel Top Mustard
Fennel Pollen
🎤🫳

Now on the menu errry damn day @lacompagniecentrestreet 📷 @heneliheritagephoto taken in La Compagnie Centre Street by @nycbuddhaeats

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7 months ago

CHEF'S FAVORITE with Chef Eric Bolyard
@compagnienyc

📍249 Centre St, Manhattan

Head Chef @ericwbolyard walked me through one of their favorite dishes, Ricotta Cappelletti.

This is one great flavor filled dish made with fresh pasta by Chef Darnell. Look at how long this pasta is!!! @justdarnell_

The layers of flavor are just great! Brown butter Pistachios and crispy Copa gives great layering and that sauce brings it all together.

This is a great comforting dish and went great with a glass of vino.

Check out Compagnie in SOHO and get this dish before it leaves the menu.

Compagnie is a great neighborhood wine bar on the border of Little Italy, Soho and Chinatown. It's always a great vibe here. All the the dishes hit and the staff are the best!

The dishes do seasonaly change and the chefs get very creative with each season.

#pasata #Cappelletti #chef #nyceats #soho taken in SoHo, New York by @nycbuddhaeats

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a year ago

Less Noise is needed at times. taken in Oyster Bay, New York by @nycbuddhaeats

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a year ago

Life is short. Summer is shorter. Get a head start this spring @ Compagnie Centre St!

6x Shrimp Cocktail & a bottle of Misguided Rosé for 45.

#shrimplythebest ! taken in La Compagnie Centre Street by @nycbuddhaeats

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a year ago

Chef @ericwbolyard has always stayed ahead of the trends. He’s an intuitive chef and person who listens to his internal signals for what feels correct.

Cabbage is elite by @nycbuddhaeats

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2 years ago

@ericwbolyard is an amazing chef who cooks and takes care of people with his heart. I loved our conversation on food, wellness, the restaurant industry and culture. Some of the best meals I’ve had in my life have come from Eric either at his home or his incredible restaurants @compagnienyc @eccflatiron @compagnie_flatiron by @nycbuddhaeats

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2 years ago

For the 12th episode of NOtH, I got my little brother and bestest friend, the world renowned chef and restaurateur @ericwbolyard to come on as a guest! We had a blast and I hope you love it and laugh along with our brother/sister dynamic! #Chef #cheflife #neveroverthehil #juxtaposition #siblings #style #brothersister taken in Royal Native by @nycbuddhaeats

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2 years ago

TEASER for EPISODE 12 with @ericwbolyard!

This week's guest is my little brother Chef Eric Bolyard. We had so much fun talking 80's/90's style and reminiscing about growing up together. @theofficialharlan asked us some surprise questions at the end and here is how we answered!

Full show drops tomorrow afternoon! #neveroverthehil #siblings #cheflife #ouichef taken in Royal Native by @nycbuddhaeats

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2 years ago

It’s important to embrace the process…

Flour drifts as hands knead, fold, and press our dough until smooth. Rolled thin, its sheet wraps around a filling of ricotta and roasted chestnuts. Each piece sealed with care, edges pressed firmly.

In the pan, butter turns amber as sage crisps in the heat. The pasta cooks gently, absorbing its rich, nutty flavor. Each form is a mix of creamy ricotta, earthy chestnut, and the warm depth of brown butter and sage.

photos: @heneliheritagephoto taken in La Compagnie Centre Street by @nycbuddhaeats

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2 years ago

BASQUE CHEESECAKE with PASSION FRUIT & SALTED MACADAMIAS

Originated in San Sebastián during the 90s, this elegantly rustic version of cheesecake really hits home for us, given our chef spent meaningful time cooking in the mountains nearby.

The silky center and near-burnt surface is addicting whether you’re a sweet tooth or not. We’ve been excited to be cooking this at the wine bar for a decade, so now you know if you haven’t already indulged a dozen times.

photo @heneliheritagephoto by @nycbuddhaeats

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2 years ago