John Chamberlain: Choices

John Chamberlain: Choices

Guggenheim Museum

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Recipe: Beef and Broccoli Linguine Alfredo

2 lb cubed boneless beef chunks
16 oz fettuccine or spaghetti
2 10 ¾ oz can cream of mushroom soup
1 cup freshly grated parmesan
2 cup fresh broccoli florets
1cup milk
1/2 teaspoon black pepper
2 tablespoons butter

Preparation:

Cook the pasta until it is al dente, adding the broccoli for the final 4 minutes of the cooking time.

Drain the water off.

Warm the butter in a skillet, then add the chicken breasts and cook them until they are golden brown and no longer pink in the middle.

Add the soup, cheese, milk, pasta, broccoli and black pepper and heat the mixture through, serving it hot and with extra parmesan on the side.

Restaurant Review: Pio Pio

604 Tenth Ave (between 43rd & 44th street)
New York, NY
(212) 459 - 2929


Peruvian dishes
Price: $4 - $30
Dine In
Take Out (selected branches)

I went to the city for an event and my friends asked me if I want to go with them to Pio Pio for dinner. They were surprised that I haven't been to Pio Pio and it surely wasn't a disappointment.

Pio Pio is a Peruvian themed restaurant that started in 1994 in Rego Park, Queens and has since branched out to other parts of New York City and surrounding islands. It has branches can be found in Jackson Heights, Queens; Mott Haven in the Bronx; and Four branches in New York City - Upper West Side (Amsterdam Ave), Hell's Kitchen (Tenth Ave), Murray Hill (East 34st)  and Upper East Side (First Ave).

We got their pretty late (10:30pm) and luckily the kitchen was still open. Once you open the two big glass doors, you are greeted by marble top that has the menu. Being so late, I didn't think that any hostess would be around - I might be wrong as well, maybe there are no hostess at all. Anyway, as you walked in, you will be greeted by the place's long bar with marble top and nice wooden bar stools on one side and a couple of bar tables on the other Browsing around, I could see they have a great variety of liquors. Once you walk all the way to the back and down the stairs, you almost feel like you are in a different world. The walls were branch-like making you feel like you are in a wooden place. There is ample seating with most tables can seat 2 and 4 people. There is also enough sitting for larger groups especially on the farther side with padded bench-like sitting that could accommodate at least 20 people.

Looking at the menu, the dishes are either mostly chicken or seafood. We ended up ordering the Matador Combo which is a whole well-marinated rotisserie chicken - chopped into fourths, rice and beans, tostones (sliced plantains), avocado salad, salchipapa and a giant pile of fries topped with sliced hot dogs. Surprisingly, the service was quick, the wait time between ordering and the order coming out of the kitchen was fairly short. Again, this could be different if you came in during lunch and/or dinner time. I would say that the combo can feed 2 - 3 people. The chicken was juicy and sumptuous. Rice and beans were delicious. The tostones were crisp. The avocado salad was fresh and the salchipapa has just the right kick on it. The sliced hot dogs were bit salty but the fries were crisp and not soggy.

The price is fairly reasonable with price ranging from $4.00 appetizers to $30.00 main dishes. The Matador Combo cost us $30.00 but was split between 5 people. And all of us were fairly full after the late dinner.

Overall, I would say that this is a nice place to meet up with friends or even a nice place to meet up with a date. I would definitely go back to this place again - maybe even try the other branches to see if they all have the same food standards.

Pio Pio's website

Pio Pio's facebook page

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