Happy B-Day to Coach Tony and Angelica Kitchen

Yesterday, May 25th, 2011 was the 50th birthday of  Harry's running coach, Tony Ruiz, and Harry's elite running club, The Central Park Track Club, held a suprise birthday party for Tony at the eastside's Black Finn pub. Tony has been head coach of the club since1997 and prior he was the assistance coach from 1991.  The club, current and past members, celebrated Tony's birthday with good cheer, lively conversation and a white-frosted red velvet birthday cake.  Pretty amazing to see all these good looking, athletic, slim people, of all ages and backgrounds, enjoying themselves!  This club really knows how to party and it's easy to see why Harry loves to hang out with them. 

Harry, who loves to run as well as party, attends regular track practice with Tony and his running mates at the East 6th Street Track on Tuesday and Thursday evenings after work. He was encouraging me all evening to start running again and join him at track on Sunday mornings but I'm still a little bit hesitant having just resumed regular workouts after a very long absence this past March after Herb died but I'm willing to reconsider running again this fall.  Right now, I am grounding myself with yoga classes, gym workouts and swimming laps in the pool at NYHRC.   I've even showed Harry two yoga poses to improve his stance and open up his lungs to help him with his running.  I'm hoping he'll join me at my yoga classes soon.  We  found a couple of yoga fans among the member of his club at the party and maybe he'll follow their lead and try some yoga before he runs.

After schmoozing at  party, (unfortunately we couldn't eat Tony's birthday cake...wheat flour, dairy ingredients and all that sugar!), Harry and I took the nearby number 6 train and headed downtown to the East Village to Angelica Kitchen at 300 East 12th just east of 2nd Avenue for late night sustenance and desert.   After a quick study of their menu, we settled on a big bowl each of the soup de jour which was Navy Bean, one of my favorite soups, and ordered some starters to share, Angelica Pickle Plate and Kimchee. Gotta have those probiotics!  And of course we could not pass up on guzzling down their famous Mu 16 Tea which contains 16 tasty and beneficial ingredients including licorice, ginger, camomille and ginseng.  Angelica also has a one-free-refill policy for their tea so we took advantage and had our 2nd mugs of Mu 16 with desert.  Harry had the Blueberry Walnut Cake made with spelt and agave and I had Rhubarb Kanten Parfait with almond cream (wheat  free and sweetend with agave). 

I haven't dined at Angelica since the late 70's and the two things I remember the most from those early days (the restaurant opened in 1976) are the Mu tea which at that time was selfserve, and side-by-side with distilled water, and those stick-to-your-gut yummy pot luck dragon bowls meals. The restaurant and its fare is definitely more elegant and varied now though they do maintain one of the old community tables and have kept the mu tea and the dragon bowls on the menu.  And they still "happily accept only cash." 

Angelica Kitchen
300 East 12th Street
New York, NY 10003
212.228.2909
http://www.angelicakitchen.com/

Roxy gives Angelica Kitchen an interim 3-carrot rating

The Mu tea was  a big hit with Harry and I loved the Navy Bean soup.  Harry likes his Kimchee on the hotter side and I recommended a trip to little Korea to get a more authentic and hotter version.  We might also take a crack at making our own. Harry would like to try their Norimaki the next time and I of course want to check out the dragon bowl meals I remember so well.  The starters are very small portions but the deserts are magnificantly sized and Harry got to finish my rhubarb parfait after gobbling up his walnut cake.  Harry would like Angelica to offer raw (live food) deserts.

In fairness to the restaurant, we're going to reserve our final ratings till after we have a chance to come back and try their entrees.