I haven't written a "Five of a Kind" post for quite a long time--it requires a good deal of long-term planning and sometimes financial investment. But aren't we all constantly compiling lists in our head?
Since I fractured my left ankle 2 months ago, I haven't been able to leave the apartment much. At first I had no appetite and no mood--things were easy. My craving for restaurants inevitably returned, however, and my suffering began.
Sure, friends brought over take-out food once in a while and I have been able to dine out at nearby restaurants, but at best these occurs about once a week. And when you stay home as much as I have been, lunch and dinner take on an extra importance--I needed help.
My good friend/student Joe very generously bought me some food from Freshdirect and had it delivered to me, which awakened my interest in the service. Freshdirect started not long after I came to NYC 10 years ago, but I probably have used it only a handful of time, and practically none over the last half a decade.
But now, it's my new best friend! Especially these restaurant-pedigree TV dinners. Granted, they are much pricier than your Stouffer's or Lean Cuisine--these chef-attached meals cost around 7 to 9 dollars--but they have been a source of delight and excitement in my boring-ass apartment-bound life as of late.
I haven't actually been to Rosa Mexicano. Amazingly, now I want to. While nothing will ever come close to looking like the photo on the box (which is sort of a food-packaging phenomenon if you think about it), I was very satisfied with the texture and taste of this meal. There was plenty of juicy chunks of chicken and the cheese and corns were nicely blended with the rice. 4/5
I find it humorous that Tabla, the only Danny Meyer restaurant to have closed, now has a second life in my fridge. I suppose this line of TV dinners was created while the restaurant was still alive, and its chef has found his second chance at North End Grill.
The surprising thing about this was the chicken came in a nice and big thigh piece that maintained its moistness. But I found the seasoning to be quite mild. As stated on the box: "no heat level", this clearly aimed to stay on the safe side and lost its appeal. 2.5/5
If Chef Terrance Brennan is worrying about his restaurants' business (Picholine has filed for bankruptcy), he might be able to depend on his TV dinner business: this risotto was quite fantastic! Miraculously all the greens stayed vibrant and the risotto was creamy with many bites of mushrooms. On top of that, there were cloves of browned garlic that were soft and sweet. 4/5