3/2/19 – NYC – Wildair & Ko Bar

I miss Wildair so so much!!

“sicilian sashimi,” winter citrus

beef tartare, smoked cheddar, horseradish, brazil nuts

confit bacon toast, pickled pineapple, nduja butter

passion fruit, caramel, mille feuille

Ko Bar
back again!

pickle sandwich

scallop – celery, cucumber

fried chicken

NYC – 8/19/17 – Blue Hill at Stone Barns

There are certainly no better vegetables out there than those grown at Blue Hill at Stone Barns. Course after course somebody at the table said “this is the best [insert type of vegetable] that I have ever had.”  And thank goodness there were so many vegetables otherwise I would have been struggling with this very long menu long before the last two courses.  This is certainly a must-do if you haven’t been, in which case go early to walk around the farm a bit.  Be forewarned, especially if you have arranged a car service back to NYC, that this is a very long menu.

NYC – 12/10/16 – Chaan Teng

On the occasions when I have tickets to a show the acceptable options for a pre-theatre dinner are slim.  So I was excited by this new entry (on 48th and 9th) from Pichet Ong who has perhaps been better known for his time as pastry chef at the former Spice Market.  Perhaps too excited as I did not realize that they were still awaiting a liquor license.  An unacceptable error on my part, especially when celebrating a friend’s birthday, but luckily there was a liquor store a few doors down.  Service was a bit spotty but I have to excuse it so close to opening.  And while everything was very good, the General Tso fried chicken was the standout with its super crunchy coating.  I have had a lot of great fried chicken this year and this may have been the best.  I also ranked it in my favorite dishes of 2016.  Next time I may just eat the entire order myself.

Walnut shrimp in lettuce – wild shrimp, honey walnuts, sesame, sweet mayo, bibb lettuce

Charred lo mein with egg and chicken – wok charred egg noodle, cabbage, mushroom soy, Cantonese spices

Dry fry long beans & peanuts – long Chinese green beans, Nyonya caramelized shallots, daikon preserve

Half General Tso fried chicken -with broccoli and ChaanTeng original sauce

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.