Manhattan

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Fat Rice Residency at Chefs Club (NYC)

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 great..

Lunch at Neta (NYC)

Neta an unassuming sushi restaurant called Neta, which opened in 2012 among the scruffy bars and cut-rate West Village shoe stores along 8th Street near Sixth Avenue. In the tradition of discreetly ambitious sushiyas everywhere, the façade of the storefront space is painted in black trim and covered in pale curtains. There are a few tables set along the walls inside, but most of the narrow, railroad-car-size space is taken up by the bar, which is made of polished ebony. The gray-shaded room is so devoid of artifice and decoration that it makes me wonder that it’s intentional so that..

Contemporary Indian Cuisine at Rahi (NYC)

A few nights ago, I had dinner at Rahi with a friend (and a skeptic on Indian cuisine). My sole intention was to have both hopes that this contemporary Indian restaurant would change my friend’s mind on the many great things about Indian cuisine, primarily for its bold and mostly spicy flavors. Did the restaurant change his mind? In the end, yes. My friend is started off with a glass of crisp, clean white Burgundy and I had their homemade ginger beer that was extra ginger-y in a great way. Not too long after our food order was taken, an..

YO! Sushi (NYC)

If you are looking for a casual Japanese meal and it involves with a conveyor sushi belt in the Flatiron district,YO! Sushi is an option. The futuristic looking, British chain restaurant has a long conveyor belt going through about the front half the restaurant, dividing the space with the open kitchen and two-top bench style seating right next to the belt. There were larger tables in the back for parties more than two. The restaurant is generally setup for a quick meal to pick up a couple of those conveyor belt plates but since it’s nicely designed and the staff..

Crave Fishbar Upper West Side (NYC)

I admit I rarely go to the Upper West Side unless it’s attending a show at Lincoln Center, the Museum of National History, or there’s really good food and a few friends are able to meet up with me. For this time around, it’s the latter and we met up at Crave Fishbar (Upper West Side). This spacious second location of the original (in Midtown East) is a seafood restaurant that is inviting with the spacious bar area with a dedicated oyster shucking area and the charming herringbone wood ceiling. What makes this particular restaurant brand unique is it sources..

Drunken Dumpling (NYC)

One of the few restaurant niches that fares well in New York City are Chinese-style dumplings. One of particular fast-casual restaurant that is Instagram-famous particularly for its giant soup dumpling is Drunken Dumpling that is a mother-and-son operation in the East Village. (more…)


Delicious Moroccan Fare at Mekki NYC

Mekki NYC is a new Moroccan restaurant in Greenwich Village. It’s a beautiful restaurant done in a cobalt blue with some furnishings (like the beautiful light fixtures and the many pairs of babouche, traditional slippers) from Morocco. We walked to the back of the restaurant where the main dining area is located and started off with a lovely Moroccan Sauvignon Blanc (yes, Morocco makes wine for a millennia). The wine was had citrus and touch of floral notes on the nose. It is bright then fills the mouth with soft tannins and flavors of grapefruit and pineapple that lead to..

The Tang (NYC)

A recent dinner with a few friends at The Tang in East Village, we were pretty surprised how good this very small Szechuan restaurant is. It’s essentially a narrow restaurant that have about seven two-tops and a four top right behind the compact open kitchen that’s up at the front end of the restaurant. We started off with a smattering of (cold) small plates. The tofu dishes – Naughty tofu and Sesame tofu – were very tasty. For the ones who are sensitive to chili heat, the sesame tofu is your best bet. Cold, soft tofu wading in a large..