[Translate] Recently, we had dinner at Caffe Dei Fiori in the Upper East Side. It’s a very solid Italian neighborhood restaurant. The food isn’t fussy but it feels and tastes familiar. The restaurant is a narrow, cozy dining room with what seems like an outdoor terrace in the back. A waiter comes cover to our table and presents us a large bread tray filled with five different choices, including good housemade focaccia rolls and replenished whenever your bread plate is empty. (more…)
Tag Archives: Manhattan
[Translate] Very Fresh Noodles is one of the newest casual restaurant additions to the Chelsea Market that serves steaming bowls of biang biang noodles. It’s a small stall that has one chef stretching and pulling the fresh balls of dough with such force that you hear the broad bands of dough vibrate at the pull and loud thwack on to the counter. It’s a popular place to have these bowls of delicious noodles that even arriving during opening time on a Saturday morning, there’s a small crowd of people patiently waiting for their food. The flavor profiles of these noodles..
[Translate] Virginia’s is located in the far east side of East Village that serves a tightly edited menu that showcases eclectic American cuisine and their cocktail program is strong. The look is old-world bistro (marble bar, smoked mirrors, tan banquettes, vintage restaurant menus) and it feels like an elegantly easygoing neighborhood restaurant. We started out with a Maplebrook Farms Burrata that’s set on a pistachio, salsa verde spiked with yuzu kosho and a glass of Henry Varnay Ugni Blanc Brut, Loire NV. The burrata was fresh and it had good flavors but it lacked the unctuous creamy center that’s expected..
[Translate] Despite the fact Epiphany passed (it was on January 6th this year), Maison Kayser still has their amazing pastries for this holiday. The traditional galette des rois (comes in individual sized and family sized, latter shown) is a beautiful, golden brown puff pastry filled with a creamy, delicately almond-y frangipane. A slice of this flaky, subtly sweet pastry is great with a cup of tea or coffee. (more…)
[Translate] Tavern 62 is the latest venture (in a familiar space) for Chef David Burke that opened since October 2016. This space was previously Fishtail and from my friend’s and my own recollections from many years ago called Townhouse, where we had our first taste, literally, of Chef Burke’s whimsical take on American cuisine. This time around, the ground floor is the bar, where a large after-work crowd were hanging out with a beer or a drink. The second floor has a spacious dining room that feels like a gentleman’s lounge — dimly lit, dark blue painted walls and long,..
[Translate] On Sunday, a friend and I had plans to see the Chinese Philharmonic performing at David Geffen Hall at Lincoln Center. Since it’s a few minutes away, we had brunch at Grand Tier at the Metropolitan Opera. (The Sunday brunch at the Grand Tier started on December 4th.) A video posted by Tina Wong | Food & Travel (@wanderingeater) on Dec 12, 2016 at 6:40am PST Walking up to the second floor where the Grand Tier is located in the Met Opera house, it’s a beautiful restaurant with the stunning drop chandeliers and natural light from the large windows..
[Translate] Chef Gabriel Kreuther and his pastry chef Marc Aumont recently opened a luxury chocolate shop, Kreuther Handcrafted Chocolate, located next door to Chef Kreuther’s proper restaurant. It’s a great place to duck away from the crowds of Bryant Park or a holiday shopping break from Fifth Avenue. The moment I stepped into ths beautiful shop, I see the glass encased chocolate workshop and the large display cases toward the back showcasing the jewel-like chocolate bonbons and bars and a separate pastry case filled with trays of cheesecake macarons, eye-catching colorful pastries, and uniquely shaped travel cakes that are essentially..
[Translate] This year for Maison Kayser USA‘s holiday pastries, there’s going to be Bûches de Noël – Bûche Kayser, Bûche Fruit Rouges, Bûche Châtaigne, and Bûche Noisettes & Yuzu. Bûche de Noël is a yule log but the Kayser team takes it to a modern French way. (more…)
[Translate] When my friend planned my birthday dinner The Beatrice Inn came to the fore when we read the 2* review from Pete Wells of NYT and was intrigued, to say the least to dine there. After that mutual consensus, we ended up having a reservation shortly. On a rainy evening, The Beatrice Inn wasn’t too crowded and we saw Chef-Owner Angie Mar observing the front of the house and visiting a couple of tables at the end of their meals. This restaurant feels like a modern chophouse — dimly lit and handsome — but had nods to the past...