I love all things Momofuku!!
bigeye tuna crudo
cucumber salad
roasted carrots, scallion, pumpkin seed
spicy oxtail, rice cakes, daikon, buttered rice
caramelized shiitake buns, hoisin, cucumber
Tag Archives: New York City
2/28/19 – NYC – Leonti
Horribly I did not take a photo of the menu and months later my recollection of all ingredients of these dishes is sketchy, They were all delicious and we loved everything about Leonti. If I lived in this neighborhood you would find me at the bar at least once a week.
NYC – 3/7/17 – Loring Place
I loved everything about the food at Loring Place except perhaps the pizza crust, but then there are few that I do like. However as is the downfall of many restaurants, too many plates were brought at once and they barely fit on the table. While I have list of dining pet peeves, this one is so irksome because there is just no need for it to happen. Chef Kluger clearly has the experience to manage pacing of the kitchen. You know how big your dishes are and how large my table was, so at what point do you just tell the customer that they have ordered too much food? And if you know as a server that the kitchen is going to send everything at once, warn me and don’t make me place my entire order at once.
butternut “fries” with lemon-parmesan dressing
leeks & pears with walnuts, yogurt and sherry vinaigrette
fluke crudo with citrus, chilies and radishes
wood grilled broccoli salad, orange, pistachios and mint
portobello mushroom pizza, ricotta, mozzarella, cherry peppers and oregano
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 – 8/10/16 – Sushi Zo
There was no menu and I did not take notes so unfortunately 2 months later I can’t remember what most of these were aside from the somewhat obvious. NYC is becoming awash in omakase these days and it seems that many people I talk to feel passionate about one particular place, although often it seems to be just the latest opening. I’m not sure that Sushi Zo is my favorite although I can find nothing negative to say. The fish was impeccable and service flawless. Just minor points of personal preference, such as more varied beverage choices, elsewhere.
NYC – 7/13/15 – Gramercy Tavern
It has been so long time since I have been to Gramercy Tavern that I am actually embarrassed. I need to keep reminding myself to stop chasing everything new and revisit the classics. Such an absolutely perfect lunch. Its lovely to feel like its a vacation day mid-week!
My favorite wine of summer 
Fluke and Summer Squash Tartare, Cucumber, Cherries and Basil 
Lamb Flatbread, Zucchini, Reading Raclette and Mint 
NYC – 1/10/14 – Chef’s Club Studio – Erik Anderson
I will admit that I don’t really get the concept of the Chef’s Club. When it was first announced I thought it would be more of a rotating pop-up concept. But it is actually a regular restaurant with a menu created by four visiting chefs (selected each year) but helmed by a different executive chef. I’m not sure that I would ever visit just for dinner but I was happy to see that others are supporting it and the dining room was quite full. But there is a separate ‘studio’ space where dinners are hosted when the visiting chefs are in residence and I was lucky enough to reserve a spot for one of Erik Anderson’s dinners. I have regretted not having made it to Catbird Seat while he was there so was thrilled to FINALLY be able to have his food. Expectations certainly exceeded.
The Puck – bourbon, bee pollen, pear, pepper (at the bar pre-dinner)
Maine diver scallops – raw & cooked
Potato – creme fraiche, caviar
Squab liver Bon-Bon
White truffle porridge – Danish rye bread, goat butter, hickory nuts, tonka bean
Tart – potato, black truffle
Pike – onions, roasted chicken skin bouillon, preserved lemon
Roasted pigeon – cranberry, juniper, chestnut, turnip, pine
Hay custard – roasted sweet grass hay, fresh cream, barrel-aged maple syrup
Burnt sugar and Rosemary pudding – buttermilk, pecan, sable
Wine Pairing
Raventos I Blanc ‘de nit’ Rose Cava 2012
Les Granges Paquenesses Cremant Du Jura Brut NV
Lanson ‘Black Label’ Champagne Brut NV
Domaine De La Pinte, ‘La Capitaine’ Arbois 2011
Charles Joguet ‘Cuvee Terroir’ Chinon 2012
Vinhos Barbeitos, Rare Wine Co. ‘Historic Series’ Savannah Verdehlo NV
iwillmakeualist 