NYC – 4/29/17 – Wildair

Sadly this ended up being my last dinner at Wildair before moving.  It is definitely one of the places that I miss the most and if I had lived in the neighborhood I would have been here every single night (and would have overdosed on tartare).  Love you Wildair!

beef tartare, smoked cheddar, horseradish, brazil nuts

fried shrimp, lemon, herb mayonnaise

tete de cochon on toast, ndjua, nettles

chocolate hazelnut tart

NYC – 9/27/16 – Wildair

If there wasn’t always a wait I would be at Wildair every night.  Actually even if I just lived in the neighborhood I would be here every night regardless.  I am pretty sure I could never get tired of the spicy tuna toast which was one of my favorite dishes of 2016.  A previous iteration I reordered for dessert.  Yes it is that good.  I just wish the secret wasn’t out.

Potato darphin, maine uni, jalapeno

Breakfast radishes, seaweed butter

Fluke crudo, pineapple, ‘nduja

Beef tartare, smoked cheddar, brazil nuts

Spicy tuna toast, tomato, scallion

Crispy grain salad, hearts of palm, tarragon

NYC – 7/25/16 – Rebelle – Winemaker Dinner Series – Abe Schoener – Scholium Wines

I may have arrived soaking wet but I am so glad that I braved the elements for this winemaker dinner at Rebelle.  I have been trying to get to one of these since they started but the dates never seem to work out.  Luckily this one did and I could not pass up a chance to catch Abe Schoener and try so many Scholium wines in one sitting.  In this setting Abe’s past life in academia shines through in fantastic stories about each of the wines and incredibly interesting tidbits of information on California wine history.  I am looking forward to more wine dinners at Rebelle but the bar may have been set too high.


blossom beignet

squash and scallop

beet and green

quail and currants

comte

NYC – 3/12/16 – Wildair & Momofuku Ko

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.








NYC – 2/26/16 – Mission Cantina

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

NYC – 2/10/16 – Mission Chinese Food

I had been putting off a visit to the new Mission Chinese probably because its seems such a trek to the outer edge of the LES.  While the design is certainly exceedingly better than version 1.0, it is sad as Rosette, the previous restaurant in this space, was beautiful.  It took me a bit to get past it, but when I finally did I realized how much I missed the food. I order a green papaya salad everywhere that has one and this one of the best.  I have though had enough of the trend of a restaurant bringing out more dishes at once than will fit on the table.  I realize this is easier for the kitchen than having to actually course out and appropriately time the meal and I conceptually don’t mind.  But I don’t want to speed eat so that a plate can be removed to make room for my water glass.  Nor do I appreciate a server looking at me as if I am supposed to somehow magically make the table twice as big and rearrange all of the plates for them.  I don’t know what the solution is but its getting to be intolerable.

Tingling negroni – gin, pinecone liqueur, tingling oil, aperol, cynar
 Green papaya salad – smoked chicken, green tomatoes, pickled tea leaves, peanuts

Green tea noodles – ginger, scallion, hoisin, matcha

Broccoli beef brisket – baby chinese broccoli, house made oyster sauce, seeds
 Hokkaido scallop sashimi – kombu bured, grapefruit, nori