I could not miss a chance to have Maison Premiere cocktails without having to cross a river. And of course there was the added plus of missing the traditional St. Patrick’s day crowds. Thinking we would never be able to get seats at the bar and wouldn’t be eating, I didn’t take pictures of the food menus and so cannot recall exactly what we had. However the first dish from Maison Premiere’s menu was fantastic. The two others were from the Chef’s Club menu and quite good as well.
If asked to pick one word to describe Gunshow it would have to be fun. I absolutely love the dim sum concept when well executed. And while I’m assuming there had to be quite a bit of influence from State Bird Provisions, Gunshow never feels like its copying but it just executing in a different way that is just as entertaining. The menu is presented ahead of time but you don’t know in what order the dishes will arrive (except for the dessert options when you have finally signaled an end to your savory choices). In an added twist, the chef responsible for each dish is the one who passes it around the dining room which made me feel quite guilty when I had to say no to a few. But seeing the menu ahead of time also messes with your head a bit because based on menu alone I would have turned down a few dishes that my dining companion chose and ended up being my favorites of the night. The cocktail cart was an unexpected surprise, but afterwards I couldn’t help but think that of course they would have a cocktail cart. I probably haven’t had banana pudding in at least 20 years and I hope it makes a broader comeback if every version could be this good. I absolutely cannot wait to get back here.
Ginza Highball – scotch, shiso genepy, sesame honey, pickled ginger, yuzu & absinthe ice
Scandinavian sour – botanical gin, aquavit, peychaud’s, dill, ligonberry, lemon, celery
Peruvian style beef short rib
“Radishes & Butter”
Corned beef tongue “Reuben,” fried russian sauce, caramelized kraut
Tartare de boef de kobe avec frites 
Berkshire pork belly bulgogi
Smoked trout pierogi, potato, marinated beet jelly
Wild caught cobia crudo, spring peas, smoked mussels, lemon
Warm old fashioned banana pudding
An absolutely perfect night for dining outdoors at Miller Union, especially when coming from the quite cold northeast. I wish I remembered my server’s name because he was absolutely fantastic. Incredibly knowledgable and perfectly attentive without rushing me in any way. The signature farm egg baked in celery cream may have been a bit messy but was certainly delicious and its easy to see how this became a signature dish. And while not visible in my pictures, the coconut and pork belly rice accompanying my entree was amazing and perhaps should have been a side dish on its own as I wanted more. So glad that I finally made it here!
English bloodhound – gin, campari, grapefruit
farm egg baked in celery crew, grilled bread
grilled pork loin, coconut & pork belly rice, bok choy, scallion, pineapple
kale, escarole, apple, celery & pecan salad
cheese
Wildair
Still one of my absolute favorites and I love being able to bring friends who haven’t been here before. Although I admittedly wish it wasn’t quite so popular as even a few minutes after opening you are lucky to get a seat.
Beef tartare, smoked cheddar, chestnut
Tallow roasted beets, kumquat
Bass crudo, pineaple, nduja
Ko
And for dinner number 2 of the evening, on to my other favorite for the bar menu at Ko. I cannot say enough how much I love this place. Perhaps the most complete package of great food and hospitality in New York. And foie 2.0 gives the original some serious competition.
And rounding out a week of places that it has taken me far too long to return to is Shuko. So many fantastic dishes on this menu and despite the length I never felt like it was too much. With so many similar concepts opening in NY which could conceivably become copycats, I appreciate that none feel that way. And as wacky as it still sounds, the apple pie dessert continues to be so incredibly good.
I have no explanation for why I haven’t been here for a year other than there are just too many choices in New York and I often am travelling too much. I completely forget how good it is. And another completely fantastic chicken dish which would typically be my last choice on a menu but I have found so many good ones lately. Far too dark for decent photos though!
Negroni
Lamb crudo – olive oil & chives
Beet – ricotta salata
Roasted squash – marscarpone, pumpkin seeds
Mista insalata – mixed winter greens, peppadew peppers, pomegranate, apple, Morini vinaigrette
Pollo al Mattone – brick oven roasted chicken, gaeta olives, lemon, potatoes
As with so many places it has been far too long since I have visited Cookshop and I need to make a point of getting here more often. An absolutely lovely lunch and surprisingly fantastic chicken.
Radishes & butter
Mezze – broccoli rabe, cauliflower, roasted carrots, red cabbage slaw, beets & naan
Chicken breast salad
Radicchio and citrus salad
I wish I could say that service has improved but at least the breakfast and lunch menu has remained consistently fantastic. Since Sadelle’s has opened I have eaten more bagels than in the last 5+ years. However it is best to stick to weekdays and avoid at all costs on the weekend. What a complete zoo.
House beets
Smoked Scottish Salmon
The tricolore splendido salad has been one of my favorite things at Santina but evidently I haven’t ordered it for a while as I had no idea that they had been playing around with the plating. Some things are better left alone. When the dish arrived I was initially confused by not seeing the tuna on the top and thought it was forgotten. The percentage of olives was much higher than it used to be and overall this salad was somehow terrible. Please revert to the original version. Thankfully my server replaced it with the squash carpaccio which is always fantastic and removed it from the check.
Gamberetti cecina – rock shrimp, chickpeas
Tricolore splendido salad – tuna carpaccio
Squash carpaccio – winter squash, honey agrodolce
One again it took someone from out of town to get me somewhere that I have been meaning to visit since it opened. Yes I have looked for reservations a multitude of times but never far enough in advance or with the same effort that I put forth when traveling. I have clearly been missing out. Every piece was fantastic and when asked it was almost impossible to pick a favorite. But I will always remember this meal for changing my mind about uni. I keep trying to like it and just don’t, but the Japanese version I had here seemed like something else entirely and I absolutely loved it. It will be difficult to return to trying to like other inferior versions.
While I agree with many points in the recent Nishi reviews, despite the flaws I thoroughly enjoyed my dinner there and will be back as soon as I land another reservation (although in spring having to wait is much more tolerable). I am still thinking about the Chitarra pasta and that rarely happens to me. I’m looking forward to seeing how this place grows in the next six months as already off to a very good start.
Alsatian – amer, vermouth, cider
Beef Crudo – watermelon radish, dashi ponzu
Romaine & Walnut Bagna Cauda
Chitarra – squid, xo, fresh & fermented chili
pistachio bunt cake
It has been quite a while since I’ve been to Mission Cantina and I must admit it will probably be a while until I return again. First our server completely disappeared after taking our drink order and was finally replaced by someone else. And then we were basically pushed out the door the second we finished eating. I can’t help but feel that they are trying a bit too hard to fulfill a LES dive aesthetic. I have no issues with the concept of that but at some point certain dishes, such as the guacamole, did not even look appetizing.
I must admit I love the chandelier and the juxtaposition with the neon menu.
Guacamole
Special of the day and it was fantastic
Crab rangoons
Broccoli oyster sauce
General Tso’s chicken
It doesn’t matter how long I am in NYC, there will always be an endless list of restaurants that I somehow haven’t been to. I’m not sure how Brushstroke eluded me for so long but glad I finally got here. Definitely a bit of a hidden gem in Tribeca.
Sakizuke – Pacific oyster and uni, fresh green seaweed Nagoriyuki lemon foam
Nimonowan – rabbit pate sakura-mochi in rabbit dashi broth, hearts of palm
Today’s sashimi six kinds
Hashiyasume – hedgehog mushroom chawanmushi, truffle-ankake
Hassun – Japanese red snapper, sakura sushi, scottish salmon lemon yuan-yaki, Portugal octopus dill mustard vinegar miso
Shiizakana – Colorado lamb sakura-yaki, satoimo puree, red wine reduction sauce
Stewed Oregon washu-beef, yuba-ankake
If only brunch everywhere could be this good. The elvis tartine was spectacular and I have to wonder why everybody isn’t doing this? Great ceviche, how can you go wrong with candied bacon and even the quiche, which isn’t typically my thing, was really really good. And there were quite a few other things on the menu I wish I had the room to order. I was looking forward to a return trip for dinner, but then I would miss the tartine so maybe I will stick to brunch!
ceviche – poached shrimp, coconut milk leche de tigre, cucumber, red onion, jalapeño, cilantro
candied applewood smoked bacon, brown sugar
‘elvis’ tartine – nut & seed butter, bananas, pepitas, whole wheat bread, vanilla bean salt
vegetable quiche – caramelized onions, poblano peppers, cotija, creme fraiche, green lettuces
‘calentado’ – braised pork shoulder, rice & beans, sweet plantains, chimmi churri, sunny up eggs
iwillmakeualist 