Bobby Van’s Steakhouse: Table setting and Interior of dining room Bobby Van opened his first restaurant in Bridgehampton, New York, in the summer of 1969, where he tended bar and played piano. The restaurant quickly became famous with local musicians, writers, poets, and artists. Bobby Van’s legacy of quality food, service, and atmosphere quickly grew into a thriving year round restaurant in the Hamptons. Eventually after 20 years, Bobby would lose interest in running a restaurant and he sold his business to four Manhattan restaurateurs; Joseph Smith, Joe Phair, Rick Passarelli, and Joe Hickey. The new operators soon opened a..
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Pok Pok NY: Interior and menu This past Sunday, I finally went to Pok Pok NY with an exhausted but ravenous friend who has a predilection for Thai food. We trekked out from Manhattan and like everyone has tweeted and written, we did wait on line (my Instagram photo) but thankfully it’s just the 10 minute wait and we’re the last two-top to be admitted into the restaurant. (I won’t pass judgement as to is the wait on line worth it or the trek from Manhattan or elsewhere but it’s a very solid Thai restaurant for the neighborhood.) Pok Pok..
*Note: All photos on this post are all taken with my iPhone 5.* Karaniku Tofu Recently, I went out with a friend for dinner at Menchanko Tei in Midtown East. This narrow, two story restaurant has a sturdy customer base of Japanese business people, where four beach-ball-sized round paper lanterns hover over the dining room, large color photos of Japanese street scenes decorate the walls, and the cooks are hidden in the basement kitchen. This restaurant may not be the hottest ramen restaurant in NYC but it serves authentic bowls of ramen. We started with deep fried karaniku tofu ($5.75)..
*Note: All photos on this post are all taken with my iPhone 5.* Soft shell crab buns and Hudson Valley foie gras The last time I’ve dined at Má Pêche, prior to this visit, was when Executive Chef Tien Ho helmed the kitchen (when the menu initially had Vietnamese touches) and now it’s by Chef Paul Carmichael hailing from Barbados, where it reads less so but that doesn’t mean it’s a bad thing. Not at all. Some seasonal items were phenomenal, namely the duo of soft shelled crab buns that’s ethereally crisp from the fryer stuffed in the puffy steamed..
SriPraPhai’s exterior and interior; Our glasses of Thai iced tea and Thai iced coffee SriPraPhai has been the highly touted Thai restaurant in the New York City area ever since 2004 or so. I have admit, I did not venture out to SriPraPhai until this past weekend. It’s a pilgrimage to head out to the middle of Queens where public transportation is relatively limited and you’d have to walk through blocks of ethnic shops to find this understated restaurant. Thankfully, when my dining companion and I arrived there about quarter past noon on a Sunday, it didn’t have a line,..
Exterior, part of the interior of Le Philosophe, and part of our table setting Le Philosophe is the kind of casual French restaurant that provides you a good, very solid dinner either by yourself, as you can saddle up on a bar stool in the back of the restaurant, a date, up to a group of friends, like I have. It was bustling despite the fact it was a rainy Thursday night with very loud conversations blasting when we arrived. Thankfully, we were taken downstairs where conversations were at much tolerable levels where we don’t have to shout throughout the..
Ippudo Midtown West: Exterior, the U-shaped bar dining area, Part of the specialties menu The ramen craze hasn’t slowed down ever since a few Japanese restaurants started importing to Manhattan for the past few years. Ippudo (finally) opened their second location in Midtown West (specifically, Hell’s Kitchen) about a month ago and the noodle crazed tourists, hungry business people, and New Yorkers been cramming into this moderately small restaurant ever since. From my experience of waiting and dining there last night, the wait time is generally not as bad as their East Village location (one of my earlier experiences down..
Interiors of Distilled NY; Table setting We recently ate at Distilled NY, helmed by Momofuku Noodle Bar veteran Shane Lyons, a new-ish restaurant in TriBeCa that opened back in early June. It is a large space; a sprawling, 110-seat restaurant styled after a classic American public house. The menu contains the dishes are familiar, approachable, and hearty but each gets a twist on the flavors. Our cocktails: Smuggle n’ Rum and Franklin Fizz; Tasting of Meads & Bowl of fresh popped popcorn We started with cocktails of Smuggle n’ Rum made of lavender, banana rum, Angostura bitters, lemon oil ($14)..
Exterior of Nectar; Looking down the dining room; Tall ceilings with dramatic orange lampshades; Executive Chef/Partner Patrick Feury and interior of main dining room Nectar is about a 30-minute drive from downtown Philly, where we eventually end up in a town that sort of feels like the Hamptons in New York. Dotted with small strip malls along the road and some, like this restaurant, are large freestanding places. When you enter the heavy doors of Nectar, you would encounter a soaring, dramatic space designed by David Rockwell that is centered by a huge Buddha tapestry and a U-shaped sushi counter..