Food Reviews

San Carlo Osteria Piemonte (NYC)

[Translate] The dining scene in New York City never ceases to amaze me. It’s a city rife of Italian restaurants some are by big celebrity chefs that are great (and sometimes carry a hefty price tag to go along with it) and mediocre restaurants that you wouldn’t care to return to. However, there are a few hidden gems like San Carlo Osteria Piemonte that recently and quietly celebrated its one-year anniversary. This Italian restaurant is not the typical Italian joint that tries to cover all the bases of Italian cuisine — it focuses in the Piedmont region of northern Italy,..

Lunch at Patisserie Chanson (NYC)

[Translate] Patisserie Chanson is a newcomer for the high-end pastry shop and bread bakery. Don’t mistake this modern bakery for the standard retail and dine-in space, Chef Rory Macdonald has bigger ambitions to open a subterranean dessert bar for sweet tasting menus soon. Since I’m patiently waiting for the dessert bar to start service (and I’m super curious what that would be since the pastries and desserts are both beautiful and delicious – more on that later), my friend and I stopped by for lunch. (more…)

Lunch at Eastern Standard (Boston, MA)

[Translate] What I’ve heard about Eastern Standard is the good cocktails and it is close to Fenway Park. Though I’m not a baseball fan, it’s fun to see the diners and locals (some wearing the Red Sox’s jerseys) hanging out at the large bar before the opening day game taking in the excitement. This decade-old restaurant is a big, bustling brasserie that isn’t overdone or self-conscious. On one side is the dining room, with burgundy banquettes and white tablecloths crowded with thick, red-rimmed china platters filled with food. On the other is a large bar, a length of white marble..

Great Cocktails at the Backbar (Somerville, MA)

[Translate] When my friends and I tried meeting at Backbar, it is not particularly easy to find. First look for the nondescript red door in an alley located behind Journeyman restaurant. Once you find the door, walk to the end of the hallway and you’ve made it. This place is run by manager/co-owner Sam Treadway that serves up seriously made drinks but it’s not pretentious in regards to the atmosphere and the staff. The space is sort of looks like it’s decorated by a cool, young man in his late 20s/early 30s graduated from school and starting his career. Seen..


Recent Recipes

Pork Dai Bao (“Big Bun” 大包)

[Translate] I had the rare cravings for dai bao or what’s literally translated as “big bun” (大包) from Cantonese but originated from Guangdong. These huge steamed buns that’s about the size of a medium grapefruit is densely stuffed with a mixture of pork, a hard boiled egg, Chinese sausage, and mushrooms. The bread itself is more of a sweeter, cake-y, fluffy kind of texture. The issue is the old school Chinese bakeries in NYC’s Chinatown sadly doesn’t make it as good as it used to be and not many places make it either. Since I know how to make dumplings..

Gluten-Free Pistachio Lemon Cake from Momofuku Milk Bar Cookbook

[Translate] Wilderness Poets’ raw nuts and nut butters; President’s Imported Cultured Butters and Cheeses; My copy of Momofuku Milk Bar cookbook; Homemade pistachio lemon cake, Momofuku Milk Bar’s recipe This weekend was my birthday and for those of you who read this site often enough, my annual tradition is to bake my own birthday cake. Ever since this summer, I’ve been browsing through Christina Tosi’s Momofuku Milk Bar cookbook and wanting to bake from her book. One of the recipes in there was one of my favorite cakes from the Milk Bar, the pistachio lemon. I love pistachio. It’s my..

OXO & Plated Very Vegetarian Recipe Challenge – Apple Fennel Carrot Salad

[Translate] OXO Good Grips Vegetarian tools and some of the tools used for salad OXO and Plated chose me as one of the few bloggers for this “very vegetarian recipe challenge.” I honestly thought it’s great time for me to go on a relative vegetable cleanse for my diet since I attended and ate at many food events (just look back a few posts or my Twitter and you’ll see what I mean). Since autumn is here, believe it or not, that means apples are at its peak and root vegetables like fennel and carrots are becoming abundant, those were..