Looking toward the bar, The William (top photo); Interiors of The Peacock dining room; our drinks The Peacock, the fine dining restaurant portion of the English trifecta, inside the boutique William hotel in the old Williams Club a few blocks away from Grand Central Terminal. The Williams Club was a 100-year-old alumni club bunked up with Princeton’s venue a few years ago. This restaurant, along with the English pub inspired, The Shakespeare is lead under Executive Chef Robert Aikens. We did take a peek of The William, the cocktail bar, just off the entry of The William hotel. It was..
Tag Archives: NYC
Dining area; Attendees of the event; Our beverages Grand Central Oyster Bar is a 100-year old Manhattan institution for all things bivalves. The brand expanded to Park Slope, Brooklyn and opened last month (there are also two Japanese franchises and a small outpost in Newark airport). The Brooklyn’s décor echoes the signature arches of the original space and lights of the original. They brought some of the main restaurant’s menu to Brooklyn like the freshly shucked bivalves and other seafood specialties based on what’s offered at the market that day. Grand Central Oyster Bar Brooklyn has a bright, mostly white..
Godiva’s Senior Chocolatier Chef David Funaro; my spread of Godiva goodies; Godiva chocolate liqueur with my glass of Simple Chocolate Martini I was invited to Godiva‘s New York City headquarters for the launch of their Lunar New Year chocolates with Godiva’s Senior Chocolatier Chef David Funaro. The spacious, streamlined, modern space are shared office space, an open kitchen and a model Godiva store so they could copy the displays to all of their shops around the globe. Along with tasting their standard but delicious line up of bonbons (as seen above) and their sweet Godiva chocolate martini. We were also..
) Snack EOS is a new restaurant featuring modern Greek restaurant in Hell’s Kitchen, a few blocks away from Penn Station. This restaurant is by the same co-owners of Snack Taverna in West Village, Adam Greene and Dennis Chrysanthopoulos. This particular restaurant is almost a month old but the kitchen and front of the house worked like a well-oiled, experienced machine. The food was phenomenal and the wait staff knew their stuff. The interior felt cozy yet modern with the warm wood and clean lines. We started with a glass of Domaine Spiropulos “Red Stag”, Agiorgitiko, 2012 ($9), a Greek..
Papadum with Prune’s menus & Interior Last night, I figured to have dinner with a my friends last night at Prune. Admittedly, it’s been a while since I’ve been to this excellent restaurant for dinner (I’m a long time fan for brunch) so I came armed with my camera and the Weryoo app to share my photos. Weryoo is a new photo sharing community that allows you to pin/locate where you’ve taken your photos, given the fact you’ve allowed your camera or any photo taking app (if you’re not using Weryoo’s camera directly) with the locate function on. It’s fun..
Snow falling in Bryant Park (NYC) This morning was another round of snow but I was in Bryant Park’s Winter Village and skating rink to meet up and ice skate with a few friends. It feels and looks romantic in ways with the flakes floating down the sky. At any rate, by the time we’ve done our rounds in the not too crowded rink, since it’s snowing and we’ve arrived relatively early for a Saturday morning, we’ve walked a few blocks east to Grand Central Terminal to get a few sweets at Financier Patisserie. All in the name of rewarding..
My birthday cake Financier Last weekend was my birthday. I celebrated initially with a group of friends and family by sharing the Marechal Praline cake that is currently part of Financier’s holiday cakes with some celebratory booze (sweet white port and Rémy Martin XO Cognac). I chose this cake since it would appeal to a lot of my guests. It’s a moist, chocolate praline mousse and they liked the delicately crisp feuillatine texture found in the mousse. Many thanks for Financier for delivering the beautiful and delicious cake to my home! Right after the cake, a good friend of mine..
New York Magazine’s Taste 2013; Chef George Mendes (Aldea); Chef Dominique Ansel (Dominique Ansel Bakery); Chef Jonathan Benno (Lincoln Ristorante) This year’s New York Taste held on Monday, November 11th at The Waterfront Building in Chelsea. It’s hosted by New York‘s Culinary Editor Gillian Duffy featured the city’s most respected chefs (like chefs Mendes, Ansel, and Benno, photographed above) and mixologists (a total of 40). A portion of the proceeds from the evening will be donated to City Harvest to help fight hunger. As usual, this shindig was fun especially with a live band playing. Some of the most memorable..
eneral Manager Eamon Rockey and Executive Chef Bryce Shuman of Betony; Menu of the evening; Passing out glasses of sparkling wine; Amuse of beets, horseradish, goat’s milk foam Two nights ago, the cool guys of Betony, Executive Chef Bryce Shuman and General Manager Eamon Rockey, were cooking dinner and holding a cooking demo at DeGustibus Cooking School found within Macy’s Herald Square in Manhattan. Chef Shuman was formerly at Eleven Madison Park (here’s a group photo of the kitchen crew back then when I dined and met Bryce nearly 2 years ago) and Eamon Rockey recently worked at Aska and..