Monthly Archives: February 2016

NYC – 1/13/16 – Momofuku Ko

Posted in New York by

In the past few months Ko has quickly become on of my absolute favorites in NYC.  Often I stop by just for a drink as I feel a bit guilty indulging in tasting menus too often when I’m not traveling.  I love when any restaurant can take a food that I typically am not crazy about and make me love it.  On this menu for instance, I generally dislike razor clams, uni and monkfish.  But these particular preparations are outstanding.  As I’m writing this post 6 weeks later the menu has already undergone several changes which means that its fortunately time for another visit.  #firstworldproblems

potato waffle. pommes soufflees. lobster paloise. millefeuille.

madai – consomme, shiso, fingerlime

scallop – tonburi, citron
 uni – chickpea, hozon
 razor clam – apple, basil
 ​
beef – rutabaga, green peppercorn
 ​
caviar – potato, fermented radish
 monkfish – liver, poblano
 pyramidi – broccoli, aged cheddar

venison – kale, olive berry
 foie gras – lychee, pine nut, riesling jelly
 ​
carrot cardamom – meringue  chocolate – mint, fernet branca
 ​
Macaroon

NYC – 1/9/16 – Babu Ji and Mace

Posted in New York by

Babu Ji
Its rare that I will arrive at a restaurant prior to opening and wait in line to get in. Far too often its not worth it.  Luckily in this case it absolutely was.  We opted for the Chef’s table menu which was a great way to try a multitude of dishes, especially the entrees.  The only problem is that I don’t know what many of these dishes were over a month later.  The only thing I do know is that I may order double of the Butter Chicken on my next visit.







 ​

Mace
I’ve been meaning to get here for a while.  Fantastic cocktails and a lovely atmosphere earlier in the evening.  Looking at my pictures, perhaps it was just by chance, but is everything in a coupe?


NYC – 12/17/15 – Benoit

Posted in New York by

My first trip to Benoit for lunch was a success so I decided to give it a try for dinner as it was in the necessary location for this particular evening.  A lovely pate en croute and I haven’t had escargots since the Next Bistro menu in early 2015.  Its always great to have solid midtown options as I am often too ‘down’ on the neighborhood.

Pate en croute 
Escargots, garlic & parsley butter
 Hanger steak, frites & bordelaise sauce

NYC – 12/12/15 – Push Project – Empellon Cocina & Hoja Santa

Posted in New York by

I absolutely love the Push Project dinners and am lucky enough to have attended almost all of them. I knew this combination of Albert Adria, Paco Mendez and Alex Stupak would be fantastic and it certainly was.  Not to take anything away from the savory courses as it is impossible to even pick a favorite, but the desserts completely blew me away.  This was a fairly long menu but I would have gladly had seconds of each one.  I don’t even like tres leeches, but like so many things you just need to have an outstanding version to change your mind about a dish.  And the frozen corn….outstanding.

As with most Push Projects timing was all over the place with some courses coming out on top of each other and then long pauses.  But it is to be expected with this type of experience.  In a first for NYC dining in small spaces, one member of our group had an entire beer poured down her back but our server couldn’t have been more apologetic and even went out and bought her a rose at the end of our meal.  That is certainly hospitality.  I can’t wait to see what the next Push Project brings as this one will be difficult to top. And thank you for now using Tock for booking. Much appreciated as the system is amazing and past reservation experiences were very unpleasant.

 ALMEJAS DE SANGRE CON SANGRITA HIELO – Wellfleet Blood Clams with Frozen Sangria (HS)

ENCURTIDOS DE VERDURAS – Pickled Vegetables (HS)
 ACEITUNAS DE CANTINA – Cantina Olives (HS)
 JICARA DE ELOTE CON ACEITE DE QUELITES Y CHIPOTLE – Corn Jicara with Pipicha Oil and Chipotle (HS)
 HOJA SANTA CRUJIENTE – Crunchy Hoja Santa (HS)
 GAZPACHO DE AGUACATE – Avocado Gazpacho (HS)
 QUESADILLA DE TRUFA NEGRA – Black Truffle Quesadilla (HS)
 CEMITA DE MILANESA DE ABALONE – Mini Pueblan Style Sandwich with Fried Abalone (E)
 CEVICHE DE RECADO NEGRO – Ceviche Recado Negro Under a Frozen Pond (HS)

 CAMPECHANA – Mixed Seafood Cocktail with Spicy Ketchup (E)
 CEBOLLA X-NI-PEK – Red Onion X-Ni-Pek (HS)
 PIPIAN PAPANTECO CON LANGOSTA DE MAINE – Papantla Style Pipian with Maine Lobster (HS)
 COSTILLA DE CERDO CON ADOBO DE LA ABUELA FLOR – Pork Ribs in Grandma Flor’s Adobo (HS)
 MANCHAMANTELES – Mole with Sweet Potato and Fruit (E)
 TRES LECHES – Milk Soaked Sponge Cake with Kabocha Squash and Pecan Ice (E)
 MAIZ, CHOCOLATE, Y CAJETA – Corn, Chocolate, and Cajeta (HS)
 FLAN DE CHICORIA CON YEMA DE PATO – Chicory Flan with Duck Egg Yolk (E)
 SORBETE DE NARANJA CON SAL DE GUSANOS – Orange sorbet with Sal de Gusanos (E)