[Translate] Open seating toward the front of the restaurant Peering into the semi-private booth, which was my table for the night HYUN is a new upscale Korean BBQ restaurant in Manhattan’s Koreatown. What makes them slightly different compared to other upscale Korean BBQ restaurants is focusing on using beautiful traditional Korean tableware and flatware and serving Korean pickles that aren’t typically served, which I will get into later. (more…)
[Translate] Interior Individual sized kugelhopfs Michaeli Bakery opened about two weeks ago on the edge of Lower East Side and Chinatown. This bakery sells a multinational array of baked goods, with a nod to some Jewish classics like babka, rugelach and challah. It’s a small to-go kind of bakery since there’s about eight chairs with a bar to sit in front and a bench for outdoor seating. This smallness does make room for you to talk to the staff members and chat about the pastries and it makes it feel like a neighborhood kind of place. The chef and owner,..
[Translate] AmeliAmelié – Grey Goose vodka, maraschino, rosé brut, pomegranate, lime & rose water My friend and I revisited Boucherie in Union Square recently as we were craving steak with a classic French bistro atmosphere and fare. The slight justification to have a substantial steak is the fact it’s one of the incredibly freezing sub-zero nights in New York City. We started off with a floral Amelié cocktail made with Grey Goose vodka, maraschino, rosé brut, pomegranate, lime and rose water (quite appropriate for Valentine’s Day, thinking in retrospect) and I had the classic Boulevardier that is both strong yet sweet enough..
[Translate] Interior Oscar Naimo’s Macarthur – Bacardi Facundo Eximo Neo Rum, Cointreau, fresh lime, egg white Baby beet and kale salad It’s been a while since eaten from a NYC Restaurant Week menu as I tend to see the menus for this ‘week’ are mundane. When I was invited to a preview of Perrine at The Pierre Hotel for their Restaurant Week dinner menu, I opted to attend since the food from Chef Ashfer Biju and his team tends to be classic French but it’s delicious. The Perrine is a sophisticated room: sleek and shiny as an Aston-Martin showroom, with fine..
[Translate] Though it took me some time, I finally made it to Atoboy, a highly acclaimed restaurant that explores the creative small Korean plates called banchan. The difference between the banchan you do get at most Korean restaurants and what Atoboy serves is the fact these are thoughtful plates – carefully devised flavors and ingredients and it’s a larger portion. They serve a set menu of 3 plates for $42 (and there are supplement plates if you like to accompany your meal). (more…)
[Translate] Samwon Garden is an upscale (but not that expensive) big, three-floor restaurant that is the first American location of South Korea’s oldest Korean barbecue chain. We started with a very good bowl of Korean fried chicken tossed in a sweet-savory soy and garlic sauce. Super crunchy crust and the meat was moist. The egg souffle topped with spicy cod roe was a popular dish around the various tables on our floor. The steaming hot pot of egg was cooked nicely and the cod roe added a touch of brine. (more…)
[Translate] One of the few Asian restaurants I’m intrigued recently is the newly opened modern Korean restaurant Hwaban in Chelsea. Hwaban is easily the best choice if you want a refined, tasty meal and the serene atmosphere that has a generally casual air is much appreciated since there aren’t many options out there that fits the bill (unless it’s very expensive). Entering the restaurant without a sign indicating the restaurant, it’s a lovely yet minimalist decor. Lots of white with touches of warm wood and small vases of fresh flowers on each table for splashes of color. (more…)
[Translate] One of the most highly anticipated things to happen this summer is the Fat Rice residency at Chefs Club NYC. Fat Rice is based out in Chicago, IL with chef/owner Abe Conlon having a creative, globally inspired Macanese menu. The Chefs Club NYC restaurant invites chefs from around the world take over the kitchen for several months (this one for two months) to offer diners a unique culinary experience through the Chefs Club Residency Program. This one-of-a-kind experience gives guests the opportunity to watch the chefs at work in the open kitchen. What really makes this particular evening so..