I have read and heard very good things about Glasserie for the past several months under the helm of Chef Sara Kramer. As some of us found out, Chef Eldad Shem Tov has replaced her but the food we had was excellent. The menu is tightly edited and filled with heavily Mediterranean inspired dishes that would satisfy the omnivores and the vegetarians. My friends and I finally made it by driving over there by car. It makes more sense to drive (or cab it) over to Greenpoint, Brooklyn since the nearest subway stop (of the G train) to the restaurant..
Narcissa has generated quite a bit of buzz on the Internet for the past few weeks when it opened its doors. Narcissa is a joint venture with restauranteur André Balazs and Michelin-starred chef John Fraser (of Dovetail) and most of their ingredients are sourced from Balazs’ Hudson Valley farm, Locusts on Hudson. The menu is vegetable heavy. My friends and I are devoted omnivore-leaning carnivores and we liked Narcissa a lot. Fresh ingredients and it’s executed well. The restaurant is lovely with the warm blonde wood for the dining area with the open kitchen with counter seating and four-top tables..
Bakeri is an ambitious, charmingly small bakery in Williamsburg, Brooklyn. They bake their own bread – and forming the loaves in front of you nearby. They are constantly rotating the various creative pastries baked what seems almost every hour. Since we did pigged out on the huge (but amazing) Dough doughnuts and Ramen Burgers at the Brooklyn Flea and planned on heading to Patisserie Tomoko, we went on the lighter side and ordered these three items.
Photos from top to bottom: Looking down at the main dining room; 30-month Prosciutto di Parma; Chef slicing the leg of Prosciutto di Parma; Cheeses served Grana Padano & Montasio; Prosciutto San Daniele Last night I was invited to the Legends from Europe dinner at the beautiful, historical SD26 at one of the restaurant’s private dining rooms. Despite SD26 would be about 5 years old, mind you they have a long legacy with restaurant scene in NYC. Tony May (the co-owner with his daughter, Marisa May) started and owned the Rainbow Room in the late 60s to the 80s. Eventually..
Patisserie Tomoko is a relatively new bakery and dessert bar in Williamsburg, Brooklyn. The proprietor Chef Tomoko Kato, who helped open a favorite Japanese tea and dessert house (at least for me) in East Village, Cha-An, who bridges the Japanese and French influences into pastries. The space itself feels futuristic with the large U-shaped bar yet cozy from the warm blonde wood. One half of the bar is the bakery take-out section while the other half is for the dessert bar, where there are mid-back stools that line up lets you peer at the chef plating and creating the desserts..
Ladurée opened its second U.S. location and finally, it has their legendary dining-in café and tea room beyond their takeout baked goods section. The entire venue is gorgeous and definitely reminded me of their Parisian location I visited and ate at. There are two themed salons, one inspired by Madame de Pompadour (the pastel green room with the gorgeous vintage chandelier, fireplace, custom marble floors and opens to an outdoor garden), the other by Madeleine Castaing, can also be reserved for private events. Ladurée SoHo’s salon inspired by French antique dealer and interior designer, Madeleine Castaing contains a plush leopard..
For my family’s dinner on the second day of the (Chinese) year (we cooked a feast on the day of Chinese New Year), we headed out to North End Grill. I was curious of Chef Floyd Cardoz’s food since his days at Tabla, where he cooked robust, vibrant Indian dishes and I’ve been following Pastry Chef Tracy Obolsky since she was at Esca. North End Grill is an update of the American bar and grill in Battery Park City. When you enter the restaurant, your eyes would fall on the modern, sleek black and white checkered tile floors, clusters of..
Financier Patisserie will be offering limited edition savory croissants starting on National Croissant Day, Friday, January 30th. This makes it an apt time for Chef Eric Bedoucha to launch savory croissants to the bakery’s already excellent line-up of delectable French pastries. This Florentine wheel, Chicken, Mushroom bechamel triangle – and glazed pecan croissants This past weekend, I had the opportunity to have a preview of Financier Patisserie‘s upcoming release of their three limited edition, so to speak, croissants in the honor of National Croissant Day, Thursday, January 30, 2014. The three croissant creations that Chef Eric Bedoucha and his team..
Entrance to Flour Bakery (Back Bay location); Interior; Sweet orange rolls and Doughnut sugar muffins Flour Bakery (the bakery currently have 4 locations) was our first stop on our weekend holiday trip to Boston. What prompted us to go there first is because of the delicious memories I had when the James Beard nominated Chef Joanne Chang cooked at the James Beard House for afternoon tea. Since then, it was bookmarked in my brain to visit Chef Chang’s bakery and it finally happened. We went to the Back Bay location since it’s close to our hotel, The Mandarin Oriental. This..