Palomas with Grapefruit Salt Air
It’s funny–when I was looking for restaurants to add to our New York itinerary, I largely relied on old favorites first but then took advantage of the time of year and started plumbing the best-of-2015 and 2016 eating guides. I didn’t get very far because Adam Platt’s Where to Eat 2016 gave me way too many places to even consider for a two-day stint, and so I populated my custom Google map accordingly.
Initially for Saturday brunch I wanted to go to Corkbuzz down by Union Square, since we also had plans to wander around the greenmarket in the morning for old time’s sake. Unfortunately they no longer do Saturday brunch so that was out the window, so instead I suggested a place from the brunch section of Where to Eat: Cosme. Platt describes it as “the ultimate in gourmet brunchtime pleasure” and the menu seemed pretty enticing so I was sold, and oh, what pleasure was in store for us. Read More
Bull sculpture from MoMA’s Picasso: Sculpture exhibit that I was finally able to see.
I had this really long, probably very rambly recap of the two days we spent in New York two weekends ago, but I’d rather keep this short and sweet, because I’ve realized that there are a lot of things that I need to write about and I’ll be likely mining this trip and all of the delicious things we ate and drank for months to come.
(I know, I say that about all of our trips and it’s true, but now I’m making detailed lists of all of the things I need to write about and what I’m missing from each post so I can get my act together and actually schedule content to appear on a regular basis.) Read More
, sabor de soledad
Open-Face Croque Monsieur from Pastis
Despite the fact that it’s been years since we’ve been there and it’s been well over a year since it closed, every once in a while I still get a craving to go to Pastis. In spite of all of the irritations about the place–the crowds, the rather ridiculous prices, the cramped banquettes and tiny tables–every visit there would still be a pretty fantastic food experience, and I’ve even taken their lead on a few dishes and incorporated them into our normal recipe rotation.
Plus, it was arguably the prettiest of Keith McNally’s very pretty restaurant empire: lots of dark wood and penny subway tile, but not as dark as Balthazar nor as intentionally run-down as Lucky Strike. (I have yet to visit his newer places so I can’t speak to them, but I imagine they are also very, very pretty but probably not as aesthetically pleasing to me as Pastis.) While it helped that there always seemed to be a preponderance of European tourists eating there at all times of the day, you really did feel like you were being swept into a bustling bistro in a hip Parisian neighborhood and the only thing missing was being able to light up a cigarette or two while you lingered over French 75s and omelettes. Read More
Oysters three ways: ponzu sauce (top), freshly prepared horseradish (middle), and spring onion-moscatell mignonette (bottom).
Almost two weeks ago I took the Acela up to New York for a work event, and while most of the trip was extremely packed with meetings and activities, I was able to squeeze in a little time to both revisit some favorite places and cross some others off my “restaurants to visit” list in the city. The first thing I did after dropping off my bags in my hotel room was to hit up Fairway to both stock up on vinegars as well as get some room essentials that would not require me to use the well-stocked but extremely expensive minibar in my room. I then had the very difficult decision to make as to where to get dinner, but with the weather being kind of gloomy I stuck with places within easy walking distance: the main course was the steak frites at Les Halles on Park Ave, and then for a nightcap I treated myself to some oysters at The John Dory Oyster Bar which was conveniently located off the lobby of my hotel. Read More
Les Halles on Park Ave
This has been a very long work in progress and admittedly, it’s still a work in progress because the New York restaurant world is ever-changing and so you never know when a favorite will close or relocate or similar, but back in November I had the notion to create a page dedicated to our favorite places to eat in the city. To be frank, the internet needs another guide to New York like it also needs a “new” cupcake recipe, but I wanted to offer a page of suggestions that offer straightforward takes on some of those places and say if they are worth the hype or not. They are the places I would recommend anyone if they were to venture into New York, and frankly they are the places I want to go back to first when I come back to make my own visits.
A portion of the mural from the Gramercy Tavern
The page can be found here, and I promise I’ll have a regular recipe soon, but I wrote too much to relegate the page to a throwaway mention and a hyperlink as it stands now.
City Hall Subway station–probably the closest I’ll ever get to it
A few days ago various sites were sharing photos by James and Karla Murray, authors of Store Front: The Disappearing Face of New York as they were doing a ten-year update in which they revisited several iconic mom-and-pop businesses in the city from their book to see if they were still there or had caved to the whims of modern New York and closed. Sadly, many are no longer there, either being replaced with banks and Subway shops (seriously) or sitting as unused and blank spaces. Change and gentrification, especially in a place like New York, are inevitable, but it always hurts a little more when something goofy and unique is replaced with another soulless corporate box of steel and glass.
I’m angry that the glass box that replaced the M&G Diner is still going unused. Read More
Part of our to-do list in 2014
We’re in the midst of preparations for our New Year’s Eve celebrations, i.e. our annual evening-long cooking-and-eating fest, but I wanted to drop in and wish everyone a wonderful 2014! The menu tonight is shaping up to be one of our best ever, and because one of my goals for this coming year is writing more here, I’m hoping I’ll be actually sharing it here very soon. Read More