Monthly Archives: April 2012

Saro (New York City)


A great find in New York City

Saro (102 Norfolk St., New York, NY) is amazing! It’s quaint, well decorated, great atmosphere and friendly staff.

We booked a reservation for dinner for a group of six. Although the place is small, they accommodated us nicely. The waitresses were very knowledgeable and friendly. They act as hostess, waitress & bar tenders. We even met the chef while leaving which was a great touch!

We got to try their summer menu which they debuted in early April, only about a week before we visited.

Saro Salad

Perfectly refreshing way to start the meal.

1) Octopus salad – served warm and more like a stew than salad. The octopus was cooked perfectly and the dish wonderfully spiced.

2) Pie of the Day. It was a cheese pie and was the perfect size for all six of us to have a bite. The cheese inside was delicious and was surrounded by a flaky crust.

Saro Short Ribs

Arguably the best short ribs we've ever had.

1) 12 hour slow cooked short ribs. These were amazing. Normally short ribs are smaller and contain a lot fat. This dish was served without the bone and was a good sized portion. It melted in your mouth and easily pulled apart with a fork. The fingerling potatoes were a perfect touch to sop up the sauce on the plate. Would easily order again.

2) Kale pasta. This was a wonderful and earthy dish. The pasta was light and cooked perfectly. The kale and other greens, however, really made this dish amazing.

3) Cornish hens. I didn’t personally sample, but two people at our tables ordered these and loved them. Tender and fragrant.

4) Rabbit served two ways. One way was braised and the other smoked. The meat was tender and very flavorful.  Would easily order again.

5) Sea bass. The outside was crispy and tangy but the inside remained moist and flaky (not dry at all). Everyone at the table said they would order again.

We ordered one of each dessert on the menu. Everything had distinctive flavors and great portions. We topped it off with some rajika, an Eastern European drink that was described like a whiskey but a little sweeter.

The experience was awesome. At our table we basically sampled everything on the menu and there isn’t a thing that wasn’t superb. The wait staff topped the night off, friendly, quick knowledgeable.


One note – This was a review that we originally posted on Yelp, but we wanted to share it here as well. It’s been slightly modified.

– C and H


Chicken, Bacon Mac & Cheese

Gooey Italian and jack cheeses, crispy applewood-smoked bacon and juicy chicken breast pieces . . . sounds great (and unhealthy) right?  Amazing as it is, this dish is lightened up enough that a serving of two cups is under 500 calories.  Butter is removed from this dish and replaced with cream of mushroom soup and skim milk.  Finished with reduced fat shredded cheeses and a single piece of crumbled bacon these ingredients add the perfect amount of creaminess and salt without going overboard.  For the chicken, I utilized a rotisserie chicken and removed the skin/fat and shredded the breast meat for this dish.  I then heated up the breast meat it the pan drippings from cooking the bacon.  I’ve gotten in the habit of buying a rotisserie chicken on Sundays and storing the meat for use later in the week.  Having the chicken done ahead of time makes this dish simple and quick to make.  I also recommend cooking this dish in a pan that can be put in the oven and on the stove.  This means a lot less dirty dishes to clean.


I promise that even though this dish is a lightened-up version of a favorite comfort food recipe – it tastes great!  Enjoy!



Recipe adapted from MyRecipes: Bacon, Ranch and Chicken Mac and Cheese


8 oz uncooked elbow macaroni (or shells)

1 slice applewood-smoked bacon (I’ve also used reduced sodium bacon)

1 cup shredded chicken breasts (rotisserie chicken with skin/fat removed works great!)

1 Tbs extra virgin olive oil

1 Tbs flour

1 1/2 cup fat-free milk

1/2 cup condensed, reduced sodium & fat, cream of mushrrom soup

3/4 cup reduced fat, italian blend, shredded cheese

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp dill

1/8 tsp salt

Cooking spray

1/2 cup reduced fat, shredded colby/jack cheese



1) Cook pasta according to package directions and drain.

2) Cook bacon in large nonstick skillet (that can go in the oven) over medium heat until crispy.  Remove from pan and reserve drippings.  Chop bacon and set aside.

3) Add shredded or cubed chicken breasts to pan and saute until heated through or cooked (3-6 minutes).  Remove chicken and set aside.

4) Add oil to pan and heat over medium-high.  Add flour and cook two minutes, stirring constantly with a whisk.  Combine milk and soup and add mixture to pan.  Continue stirring until mixture comes to a boil; cook two minutes or until thick. Remove from head and let stand four minutes so sauce can cool.  Add Italian cheese blend, onion powder, garlic powder, dill and salt.  Stir until cheese melts.  Add the past and chicken and stir to combine.

5) Preheat broiler.

6) Sprinkle with bacon and colby/jack cheese.  Broil 3 minutes or until cheese melts



Serving size – 2 cups

Calories: 497

Fat: 17g

Protein 33.3g


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