3/3/19 – NYC – Momofuku Noodle Bar

Posted in New York by Mary Lynne Kupchella

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

3Jan2020

2/28/19 – NYC – Leonti

Posted in New York by Mary Lynne Kupchella

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.

2Dec2017

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

Posted in New York by Mary Lynne Kupchella

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.

18Mar2017

NYC – 12/10/16 – Chaan Teng

Posted in New York by Mary Lynne Kupchella

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

8Oct2016

NYC – 8/10/16 – Sushi Zo

Posted in New York by Mary Lynne Kupchella

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.

11May2015

NYC – 3/15/15 – Marta

Posted in New York by Mary Lynne Kupchella

I am very happy that the service at Marta has improved since my first visit shortly after opening. As I like a thin, crisp crust this is one of my favorites in NYC. But my previous experience left so much to be desired that I was very hesitant to return. I still think there is much room for improvement but at least it is headed in the right direction.

Suppli Alla Terrazza – green risotto croquettes, mozzarella, mixed herbs Seppioline – grilled baby cuttlefish, potato, calabrese chili
Funghi – fontina, hen of the woods, hedgehogs, red onion, thyme
Anatra – duck confit, fennel, golden raisins, fontina

10Feb2015

NYC – 1/20/15 – Atera

Posted in New York by Mary Lynne Kupchella

I did perhaps way too much traveling in 2014 and neglected so much of NYC. I’m almost embarrassed to admit how long it has been since my last visit to Atera and I have no excuses as I have nothing but fond memories. Such a fantastic meal start to finish and while its hard to pick favorites, I keep thinking about the smoked mussels with their edible shells and the beet jerky which was a complete revelation. Will Douillet’s presence in just a few months is noticeable and the front of house experience was significantly improved over what I experienced in just a quick trip to the lounge a few months ago. Looking forward to a return visit this spring and taking advantage of what is amazing in NYC.

King crab – satsumaimo, winter cabbage

Caviar – tapenade, burnt cream

Madai – daikon, mushroom

Winter salad – yellow vegetables

Sea urchin – carrot, lobster

Shabu shabu – abalone, mangalitsa

Trout roe – squash, pumpkin seed

Smoked trout – brown butter, liver

Trout liver – apple, brown butter

Lobster roll – yeast, meringue

Geoduck – lardo, air baguette

Pig blood tart – tomato jam, black truffle

Hushpuppy – smoked yolk, corn

Beet jerky – crustacean cream

Smoked mussels – mussel jus, purple carrot

Dumpling – chicken, shrimp

Turbot – curry oil pil

Roasted duck – soured rice, green tea

Sherbet – cara cara, licorice caramel

Milk and crackers – preserved blueberries

Papua New Guinea – brioche, vanilla ice cream

4Feb2015

NYC – 1/14/15 – Momofuku Ko

Posted in New York by Mary Lynne Kupchella

It had quite some time, actually way too long, since I visited the old Ko. So the memory may have faded slightly but it still feels like the new Ko is an entirely new restaurant – the more grown up and refined version of the original. The new space is industrial yet quite homey and I can’t wait to visit in summer when I hope the garage doors will be open. Service is much more friendly than I remember and the chefs a bit more chatty. Of course everything that we ate was fantastic and its difficult to pick favorites, but I am a sucker for soft scrambled eggs. Keep an eye on the reservations as we got lucky fairly last minute. And it didn’t photograph well, but I cannot fail to mention the very unique take-home menu presentation.

Aperitif – verjus, cappelletti, soda

Apple soda