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Balaboosta, West Village. NYC 16 Apr 8:56 PM (yesterday, 8:56 pm)

As you know, there are so many dining options to discover in the city it’s hard to get back to ones you enjoy. Take Balaboosta in the West Village. My friend reminded me how much we liked it and suggested it for our catch-up dinner.

I’ve been traveling so much that we needed gab time over a meal. Appetizers and small bites or Mezze—my thing at Mediterranean restaurants.

We yakked as we nibbled the puddle of hummus ($17) with droplets of tahini, warm chickpeas and green s’chug, the green chilies and cilantro sauce with their warm pita.

The cauliflower florets ($19) came topped with peanut tahini, mixed with pickle crumble and topped with small puffed corn-peanut balls, bamba. Interesting, as was the eggplant ($21) in a pomegranate harissa glaze sitting in a puddle of more tahini, Asian this time.

What was memorable were the large head-on prawns in a Hawaiian coconut curry ($32).

Worth a visit.

Balaboosta
West Village
611 Hudson St
New York, NY 10014
212-390-1545
balaboostanyc.com

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Brunch at La Pecora Bianca, Bryant Park, NYC 13 Apr 8:11 PM (4 days ago)

Not all La Pecora Biancas are the same. Oh, they have the same menu, but what comes out of the kitchen depends on their staff.

I met a friend for brunch at the Bryant Park location, as La Pecora Bianca offers ricotta pancakes—perfect for my dining partner, who doesn’t eat eggs.

We experienced a slow start with the service. My friend ordered the Lemon Ricotta Pancakes ($21), which come topped with blueberry compote and whipped crème fraîche, while I chose the Gramigna pasta—curly pasta with house-made sausage, broccolini, and chili flakes ($28).

Although it took a while for our food to arrive, we didn’t mind, as we had a lot to catch up on. Sadly, when the staff finally served the dish—they had held it so long in the kitchen— the whipped topping had melted. My dining partner—who enjoys this dish often—said the ricotta pancakes usually fill the plate and are fluffy.

In contrast, the pasta in the Gramigna was so al dente that we’d call it uncooked.

Fortunately, the management was happy to redo our dishes. The pancakes were still small and flat, but this time the topping remained unmelted

Management was happy to re-do the dishes. The pancakes were still small, but the topping was unmelted. The pasta, topped with burrata (+$6), was this time delicious and what I’d recommend yet at a different branch of La Pecora Bianca.

La Pecora Bianca
Bryant Park
20 W 40th St,
New York, NY 10018
(212) 924-4040
lapecorabianca.com/bryant-park-menu/

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Roasted Red Pepper, Onion, and Asparagus Scones 10 Apr 8:14 PM (7 days ago)

Dan Leader, The James Beard Award-winning visionary behind the iconic East coast bakery Bread Alone shares decades of wisdom and techniques for soul-fulfilling baking, with 60+ bread and pastry recipes in his latest book, A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart.  We recently featured Dan as our Guest Foodie.

These roasted veggie scones are one example of his detailed recipes!  In his book, Dan provides the ingredients in both metric and imperial (American) measurements for both 6 scones and 12. I’ve adapted his recipe to show the ingredients in Imperial, what we use in the US, measurements for only 6.

Roasted Red Pepper, Onion, and Asparagus Scones

These roasted vegetable scones, studded with a mixture of red pepper, onion, asparagus, and crumbled goat cheese, are wonderfully savory, with just a hint of sweetness. A little bit of rye flour contributes some earthy flavor, but you can use 100 percent all-purpose flour if you’d like. We sometimes offer these savory scones with soup, for a light but warming meal at our cafes.

 

Ingredients:

3 ounces /6 tablespoons  unsalted butter, cold
2 teaspoons egg yolk
2 1/2 teaspoons  whole egg
¼ cup plus 3 tablespoons heavy cream
1 1/2 ounces goat cheese, preferably chèvre
About 3 ounces roasted vegetables**
1 cup plus 1 1/2 tablespoons all-purpose flour plus more for dusting
1/3 cup rye flour
1 tablespoon plus 2 teaspoons sugar
1½ teaspoons faking powder
12 teaspoon fine sea salt
flaky sea salt, for sprinkling (optional)

Egg Wash  

1 large whole egg
1 large egg yolk
2 tablespoons heavy cream

 

Sprinkle a large sheet of parchment paper lightly with flour.

Cut the butter into 1/4-inch (6 mm) cubes and return to the refrigerator. In a large spouted measuring cup, whisk together the egg yolk, egg, and cream. Gently combine the cheese and vegetables.

In the bowl of a stand mixer fitted with the paddle attachment, add the all-purpose flour, rye flour, sugar, baking powder, and salt. Toss together or mix on the lowest setting for 1 minute. Add the cubed butter. Pulse on the lowest speed to begin to incorporate the butter and keep the flour in the bowl. Increase the speed to low, then increase to medium-low to continue to mix and break the butter into smaller pieces until the mixture resembles a coarse meal, about 3 minutes total.

With the mixer running on low speed, stream in the cream mixture and mix until combined and beginning to come together around the paddle, 1 to 2 minutes. Stop the mixer, add the roasted vegetable and goat cheese mixture, pulse, and then mix on medium-low speed until combined and the roasted vegetables are distributed, about 1 minute more.

Transfer the dough to the prepared parchment paper and press evenly into a 7-inch (18 cm) round for six scones or a 10 by 6-inch (25 by 15 cm) rectangle for twelve scones. The dough should be 1/2 to 3/4 inch (1.25 to 2 cm) thick. Refrigerate for 2 to 3 hours, until firm

For the round, cut the round in half and then cut each half into three equal triangles, for a total of six triangular scones. For the rectangle, cut the block in half lengthwise and then cut each half into six equal pieces, for a total of twelve rectangular scones. Alternatively, for round scones, cut with a round cookie cutter. Any trimmings can be pushed together one time and used.

The scones can be baked at this point, refrigerated for a day, or frozen for up to 3 weeks.

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

Set the scones on the baking sheet, leaving about an inch (2.5 cm) between each.

MAKE THE EGG WASH: Whisk together the egg, yolk, and cream in a small bowl. Brush the scones with the egg wash and sprinkle with flaky sea salt, if using. Bake until the scones are a rich golden brown, 20 to 30 minutes, depending on whether baking from cold or frozen.

Transfer the scones to a wire rack. Serve warm.

**Roasted Vegetables 

Depending on the size of the vegetables, the weight may vary slightly. It is okay if there is slightly more or less for this recipe.

When roasting the vegetables, it is best to keep the asparagus whole

Depending on its thickness, it may finish roasting before the other vegetables and should be removed from the oven once tender. It will be easiest to peel the bell pepper if it is left in one large piece with any seeds and stem removed.

If you’d like, use jarred roasted red peppers, rinsed, patted dry, and roughly chopped, to save a little time

Ingredients 

1½ ounces onion, cut into 1-inch (2.5 cm) chunks
1½ ounces asparagus, peeled
1¼ ounces red bell pepper, stemmed and seeded but whole
Extra-virgin olive oil, for tossing
Fine sea salt, for sprinkling

 

Preheat the oven to 400°F (200°C).

Toss the vegetables in enough oil to coat, sprinkle with salt, and spread on a baking Roast until the vegetables are tender and the skin from the pepper is charred, 30 to 35 minutes.

Remove from the oven. Once cool enough to handle, peel the skin from the pepper and discard. Let the vegetables cool completely. Roughly chop and then refrigerate until cold.

Makes 6 or 12 scones, about 90 grams  (3.2 ounces) each

Start to finish: about 4 1/2 hours
Preparing and cooling the roasted vegetables: 1 1/2 hours
Gathering ingredients and preparing the dough: 30 minutes

Shaping, refrigerating and/or freezing: at least 2 hours but up to 3 weeks
Baking: 20 to 30 minutes

Variations:
Seasonally, substitute cubed butternut squash or sweet potato for the asparagus,
or use all peppers and onion.

In the summertime, we like to add chopped fresh basil and cherry
tomatoes. Cut 1 pound (453 g) of cherry tomatoes in half and dry in a 200°F (95°C) oven until they are a little bit moist but not crisp, about 4 hours. Mix into the scone dough along with 2 tablespoons (3 g) of chopped basil. Depending on the moistness of the tomatoes, the dough will be a little sticky. Refrigerate as needed before cutting into individual scones, then refrigerate or freeze again before baking.

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Nordstrom’s Bistro Verde, Midtown, NYC 7 Apr 8:42 PM (10 days ago)

The last time I ate at Bistro Verde I was meeting an out-of-town friend who had errands to do in Nordstrom. I enjoyed the experience.

This time, I went with some girlfriends to play bingo with Drag Queen Linda.  It’s an event that happens every other Thursday at the fifth-floor restaurant, as well as around the city.

For the evening, the restaurant offers a limited menu with deals on food and drink. One friend and I tried their Aperol Spritz ($12), and another the house wine ($9).

Between us we sampled the Angus beef dip sandwich with hot crispy fries ($20), their cilantro lime chicken taco ($10 each), Kung Pao Brussels Spouts ($12.50) with chicken sausage in sweet soy and the organic greens salad ($16) topped with salmon (+$7). The latter is what I’d try when I return.

And I will return to play this fun free game of Bingo with Drag Queen Linda  in a room full of excited players vying for the free gifts, including the chicken purse, that’s become a status symbol

What a hoot!

I learned that there is now a $20 charge.

Bistro Verde
Midtown on Nordstrom, 5th floor
225 W 57th St
New York, NY 10019
(212) 295-2187

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Armani Restauranti, Upper East Side, NYC 4 Apr 8:49 PM (13 days ago)

My dear friend, who appreciates good food, recommended Armani Restauranti for lunch. With memories of the superb meal I experienced at the Fifth Avenue location about a decade ago, I booked it with a Connecticut friend who was in town. We had an eye on their reasonable 2-course $75 prix fixe.

The bread service is worth-the-calories with crisp skinny breadsticks, salty bread crisps and warm sour dough bread with a chewy crust.

Our meal was less than stellar, including each of our first courses returned to the kitchen.  What I can recommend are the seasonal salad with pickled daikon and the Pappardelle, Courtyard Ragu dusted with Pecorino.

When Conrad, the manager, stopped by asking how we liked our meal, I inquired,”Would you really like to know?”

We shared all our issues, along with suggestions. He listened inventively, offering us a glass of wine for our troubles. We mentioned that a staff member had confirmed a birthday at the table but then never did anything.

After Conrad left the table, he returned with a group of servers singing Happy Birthday and presenting a merengue, strawberries and whipped cream dessert with a happy birthday white chocolate disc and lit candle.

Although our meal that day was disappointing,  Conrad turned the situation around by showing he cared, taking a page from Will Guida’s “Unreasonable Hospitality.”

 

Armani Ristorante
Upper East Side
760 Madison Avenue
NY, NY 10065
1.212.207.1902
armani-ristorante-new-york/

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A Burger at Pete’s Tavern, Gramercy, NYC 1 Apr 8:53 PM (16 days ago)

My friend wanted to celebrate her 70th birthday at Pete’s Tavern in our hood.  It’s that historic tavern on the corner of Irving and 18th that’s pre-Civil War.

It’s the popular tavern that’s been around since the mid 1800s that’s served WHO. It’s served the oldest continuously operating restaurant & bar in New York City, one where  O.Henry, author of the “Gift of the Magi”, was said to be a regular.

And their burgers are worth it, and more than a meal.  Fries are worth the calories. Truth, I couldn’t even finish, taking I  half home for dinner .

When you’re in the mood for a burger, I highly recommend.

When I made the reservation, I had mentioned that we were celebrating a birthday. We didn’t order dessert and they didn’t do anything. Just noting.

 

Pete’s Tavern
Gramercy
129 E 18th St (corner of Irving Place)
New York, NY 10003
petestavern.com/

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Almond Cake / Torta di Mandorle 29 Mar 8:02 PM (19 days ago)

 

One of my favorite cooking tasks is blanching almonds. While I know they are available pre-blanched, I find the process calming.

It’s a simple technique. Boil the almonds for 60 seconds, then drain and rinse in cold water. Then, gently squeeze each almond to remove its skin. It’s a technique that anyone can master.

I love doing this each year when I prepare this flourless Passover almond cake, Torta di Mandorla, which is delicious at any time.

 

I first published this recipe in March of 1982 in The New Haven Register.

Almond Cake / Torta di Mandorle

1 tablespoon sweet butter
3 tablespoons matzo meal
5 eggs separated
Pinch of salt
1 1/4 cups granulated sugar
2 1/2 cups (10 ounces) blanched almonds, chopped very fine
1 teaspoon vanilla extract
1 teaspoon almond extract
Grated rind of a lemon
Confectioners sugar
Sliced or slivered almonds toasted to garnish

Preheat over to 325 degrees F.

Grease a 10-inch springform pan with the butter and sprinkle with matzo meal. Set aside.

Beat the egg whites with salt in a small bowl until stiff and dry.

In a larger bowl, beat the egg yolks until foamy. Gradually add the sugar and continue bearing until the mixture is light lemon-colored. Gradually add the chopped almonds, the two extracts and the lemon rind. At this point, the mixture should be a very hard paste.

Mix one-third of the beaten egg whites with the almond mixture to make it softer. Delicately fold in the remaining egg white and pour into the prepared pan.

Place in the center of the middle rack of the preheated 325-degree oven and bake for 1 hour without opening the oven door. Then, leave the oven door ajar for 10 to 15 minutes. Remove the pan from the oven and place it upside down on a cooling rack. When the cake is thoroughly cool, remove it from the pan and place it upside down over a cake dish.

Top with confectioners sugar using a sifter and sprinkle with toasted sliced almonds.

Serves 12

— Bonnie Tandy Leblang

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Lunch at Rezdôra, Gramercy-Flatiron, NYC 26 Mar 8:23 PM (22 days ago)

Securing a lunch res at Rezdôra is much easier than dinner; maybe that’s because the restaurant has lost its luster!

I met a friend there for lunch, starting with an app that sounded so delicious when our server described it. That was their Gnocco Fritto, fried dough topped with Prosciutto di parma, mortadella & guanciale ($18). A simple dough topped with the various types of meat that were so nothing special (a waste of calories), we left one, consuming the meat that topped it.

With pasta Rezdôra’s speciality, we ordered two dishes. The first was their Anolini Di Parma, one of the best dishes I sampled in 2021. The server drizzled the parmigiana sauce-covered pasta with a 25-year sweet, rich balsamico at that pasta-tasting birthday dinner.  I asked our server about that, who said the $26 dish would then cost us $60. We passed.

We also shared the slow-braised sausage ragu “Gramigna Giallo E Verde” in bianco, looking at the ridiculously small portion and almost laughing ($27).

The roasted cauliflower, pine nuts & thyme ($12) was fine, but also a tiny portion.

We did have the “Torta D’ Oliva” in quattro modi  their cake and ice cream redolent of so much olive oil we couldn’t finish it.

We left hungry!  I won’t be back.

Rezdôra
Gramercy-Flatiron
27 E 20th St
New York, NY 10003
(646) 692-9090
rezdora.nyc/

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Frena, Hell’s Kitchen, NYC + Exile 23 Mar 8:15 PM (25 days ago)

Before heading to the MAP Theater’s off-off-Broadway production of Exile, James Joyce’s 90-minute play, which is rarely performed, we stopped into the fairly new Frena, where Taboon once was located on the corner of 52 and Tenth Avenue. It’s a warm and friendly place decorated with lots of greenery from the ceiling.

It is a modern Middle Eastern concept in Hell’s Kitchen that — as Taboon did —celebrates that cuisine and its frena, the traditional communal Moroccan oven producing fresh, fragrant bread brushed with olive oil, Maldon salt, wild dry za’atar,

We had to have that bread ($9) as the centerpiece of our meal, along with a trio of their dips ($26). We selected the spicy feta with sumac and olive oil, the baba ganoush with tahini garnished with fresh pomegranate arils, and the cauliflower hummus with tahini, aleppo peppers, and sunflower seeds.

We also sampled their cauliflower steak “gratin” ($28) rubbed with spice, date syrup and sheep’s feta.  I’ll return to sample more of Chef Naon’s cuisine; I won’t be back to or recommend the show. I understand why isn’t often performed. 

I highly recommend Frena, the perfect location for any show at MCC Theatre. 

 
Frena
Hell’s Kitchen
773 10th Ave
New York, NY 10019
(646) 503-1464
frena.nyc

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Dan Leader 20 Mar 8:54 PM (28 days ago)

Daniel Leader may not be a household, but Bread Alone, his family organic bakery might be. The bakery, which began in the 80s, sold wood-fired loaves at their Catskills bakery. They currently do so through farmers markets in the area. Their fermentation process creates bread that is “better for you, tastes great and lasts plenty long—without preservatives.”

Dan is a James Beard Award-winning visionary, whose groundbreaking books Bread Alone and Local Breads are both IACP Award winners. His 2019 book, Living Bread, brought home a James Beard Award. He’s just published A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart by Daniel Leader with Lauren Chattman.

The heart of Dan’s baking philosophy is his embrace of soft-skill baking—seeing, feeling, smelling, and even listening to your dough—over science-based techniques promising the perfect loaf. You’ll notice that in his recipes, which will appear on this site shortly.

I caught up with him recently to ask him our Guest Foodie queries.

Which food product or gadget would you never give up? My aga stove

Describe a typical at-home meal. We like looking through cookbooks and picking recipes, usually simple dishes with a rustic feel. We like variety so we make a lot of different things. This week included chicken in mustard sauce, a cheese soufflé, and a spicy sausage soup.

What do you like to serve when you entertain?

Again, we are not fancy eaters so we tend to cook for others what we like. We tend to have smaller dinners with just 2-4 guests. We are lucky to have many wonderful farms nearby and tune our cooking to what’s available.

Describe your “last meal?”

Soup, sourdough bread, salad, and a ripe peach.

What food is your secret guilty pleasure?

I love fruit tarts with homemade gelato.

Describe your best childhood cooking memory

Watching my grandmother make strudel

What is your go-to neighborhood restaurant?

We go to Tinder Hearth in Brooksville, Maine

What is one food product most people don’t know about, but should?  

Buckwheat! I love to make buckwheat bread, muffins, crepes and cookies

Describe your worst kitchen disaster and how (if possible) you saved it: 

I almost lost our sourdough once as a baker put all our starter in a previous batch. Luckily the sourdough bucket hadn’t been washed and with a little warm water we scraped the little bits into the water and with a light feeding of whole wheat flour we had a sourdough thriving within 10 hours.

Who was your most influential mentor?

Basil Kamir-French sourdough baker

You can connect with Dan on Instagram here and here.

— Bonnie Tandy Leblang

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Morgan Library Cafe, Murray Hill, NYC + “Imitation of Life” 17 Mar 8:38 PM (last month)

“Imitation of Life” with Sandra Dee and Lana Turner is one of my all-time tearjerkers, even more so than “An Affair to Remember,” whose theme song starts my waterworks. That’s the 1959 remake of the Claudette Colbert one, screened at The Morgan Library, whose personal librarian, their first Director, Belle da Costa Greene, also passed.

Before the showing, we stopped in the glass-enclosed casual cafe for a bite. We shared a bottle ($60) of Whispering Angel Rosé, Provence, France, to enjoy with our two shared entrees.

The Everything-Spiced Crab Cobb ($34) layers Maryland crab, tomato, Maytag Blue cheese, avocado and egg in a round. We requested the bacon on the side. We also had a warm and hearty millet and red rice fry ($24) with peas, corn, shiitake mushrooms, bok choy and scallions topped with a fried egg.  Both are worth sampling.

I highly recommend the cafe and the Belle da Costa Greene exhibit.

 

The Morgan Library Café
Murray Hill
225 Madison Ave
New York, NY 10016
themorgan.org
212-683-2130

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Dame Gathering at Wu’s Wonton King, Chinatown, NYC 14 Mar 8:04 PM (last month)

I emerged from the F train at East Broadway and was delighted to arrive at the door of Wu’s Wonton King, where our Les Dames d’Escoffier chapter was celebrating the year of the snake with a multi-course meal and wine pairings. Les Dames d’ Escoffier (LDEI) is a group of influential and accomplished women in the food and wine world who support our communities through grants, scholarships and mentorship.

My table was adorned with a roasted sucking pig, waiting to be taken away, carved and served to the large group of us. 

We started with a bowl of their rich broth soup, replete with three wontons: one filled with pork, another with shrimp and still another with greens. From there, the food just kept coming, being placed on the giant lazy Susan, which also housed multiple bottles of open wine to serve.
Specifically, the Vilarnau Cava Reserve Brut, Velenosi Villa Angela, Verdicchio del Castelli di Jesi Classico 2023; Le Ragose, Valpolicella Ripasso Classico 2021 and La Caravelle Listrac-Médoc Bordeaux 2018.

Once the waiter served the soup, the courses were nonstop, including crispy chicken, steamed stuffed tofu, the deconstructed pig, snow pea spouts with seafood and bamboo fungus, braised noodles with seafood, lamb and bean curd, beef and black pepper sauce and my favorite, which I’d again jump the F train for, the perfect cooked, lightly battered house-special style fried grouper filet.

Dessert in Chinatown is often an afterthought or palate cleanser like this mango treat on a stick, that most people left.

Everyone had a wonderful time and looking forward to the next outing. We grabbed the F train right outside the door to head home.

Wu’s Wonton King
Chinatown
165 E Broadway,
New York, NY, 10002
(212) 477-1112
wuswontonking.com/

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Dinner at Da Andrea, Greenwich Village, NYC 12 Mar 8:57 PM (last month)

My friend selected Da Andrea as the neighborhood place she’d like to celebrate her big birthday. Last I dined was lunch mid summer,  outside. This time inside the small family-style place where staff greets you as you walk through the door. It’s a very friendly bistro with fine food and welcoming, attentive service. You’re made to feel welcome as you walk in the door,

I arrived a bit early, adorning the table with birthday beads, necklaces, a crown and a sash for the birthday girl boasting, “Its my birthday!”

We like to share each course, asking Palina our friendly server, to bring them one at a time. She obliged, not rushing us at all. We also shared a bottle of their Nero d Avola  ($64), Purato, Terre Siciliane, Sicilia,2023.

Their Barbabietole ($ 19), our starter, included a mixed frisee, endive and onion salad in a champagne vinaigrette with beets, goat cheese and walnuts.

Next we shared a pasta coarse, deciding on the Cappellacci Tartufo e Porcini ($29),five large green spinach ravioli, filled with truffe mushroom ricotta. Although flavorful, it was much richer than we expected. Too rich, to finish, even split.

Also flavorful — and huge— was the tender lamb shank ($44) with meat that fell off the bone with a serving of saffron risotto.

Of course, we ended with a chocolate cake ($12) on a birthday decorated plate.

I recommend a visit to Da Andrea.

Da Andrea
Greenwich Village
35 West 13th Street
New York, NY 10011
(212) 367-1979
daandreanyc.com/

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**Happy Hour at Café D’Alsace, Upper East Side, NYC 9 Mar 8:19 PM (last month)

Most everyone loves traditions. That’s what we were hoping to start when we met at Café D’Alsace on the first Wednesday on the month. A few of us showed up enjoyed their discounted cocktails during happy hour.

I sampled their refreshing Hugo Spritz made with St. Germain, fresh mint and sparkling wine ($12) and with that I indulged in their housemade truffle fries ($6).

I’d recommend a top in for their happy hour.

**Happy Hour details as of 02.05.2025

Hours: 5 to 7 pm, daily

What’s happy? $12 specific cocktails, $7 beer, $10 wine & bubbly, plus 3 small plates.  Charcuterie, $14, Cheese selections $6 for one chunk, $15 for 3, and housemade truffle fries, $6)
How happy? ** (two out of three stars) 

 

Café D’Alsace
Upper East Side
1703 Second Avenue
New York, NY, 10128
(212) 722-5133
cafedalsace.com

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Restaurant Week at LouLou, Chelsea, NYC 6 Mar 8:55 PM (last month)

Loulou Petit Bistro & Speakeasy is a charming French bistro in the heart of Chelsea, where I met a friend for lunch during Restaurant Week. We both did the two-course $30 lunch, selecting an appetizer and an entree but skipping dessert.

The portions at the French bistro are generous. We each savored each bite of their frisée salad in a citrus vinaigrette topped with a poached egg and smoked bacon lardons—a classic French ingredient of small cubes or strips of fatty bacon or pork fat.  This plentiful salad could have satisfied us as lunch.

Deciding to share, we asked Gabriela, our attentive server, to have the kitchen split the entrees in the kitchen. They obliged. We finished a good portion of half a grass-fed burger, topped with clothbound cheddar and caramelized onions and the accompanying fries!

We had her pack for each of us, the chicken paillard (pounded thin) topped with fresh arugula in a light creamy dressing. Those crispy chicken thighs came with roasted tomato and a pinenut relish. I recommend it, especially for those who prefer moist, dark meat as I do.
I highly recommend a visit to this comfy, cozy bistro.

LouLou
Chelsea
176 8th Ave
New York, NY 10011
(212) 337-9577
loulounyc.com

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Trattoria One Fifth, Greenwich Village, NYC 3 Mar 8:34 PM (last month)

Sadly, before this review posted, One Fifth closed its doors for good. 

Trattoria One Fifth is a relatively new Italian neighborhood restaurant in Greenwich Village, created by Marc Forgione. Each month, he collaborates with friends to craft unique, one-of-a-kind pizzas that feature his signature dough along with their distinct styles.

As invited guests, we had the opportunity to visit when they featured a pizza from ZURiTO, a Basque-inspired pintxo bar in Boston, Massachusetts. The pizza, called The Gilda, draws inspiration from one of the pintxos on Zurito’s menu. It is topped with red sauce, Cantabrian anchovies, pickled guindilla peppers, Manzanilla olives, Idiazabal cheese, and scallion oil.

I loved the Gilda— pitted Manzanillo olive, pickled guindilla peppers and salted anchovies on a skewer eaten in one bite — that I was introduced to in San Sebastian. It is one of their oldest pintxos. I liked the pizza version although its anchovies were too salty for me, although not my dining partner.

I’d love to try another monthly special if anyone wants to join me!

I highly recommend it, as well as their incredibly tender and juicy Snowdance Farms chicken cooked under a brick with caper brown butter and balsamic radicchio ($39)

Before indulging in the pizza, we ordered not-to-be-missed sour dough pillow ($9) served with whipped ricotta and giardiniera (pickled veggies). I highly recommend it, as well as their incredibly tender and juicy Snowdance Farms chicken cooked under a brick with caper brown butter and balsamic radicchio ($39). Delicious.

We also managed to save room for a few bites of gelato ($9) in both chocolate and coconut flavors. I appreciated how they, like many other restaurants, like Tigre  for example, describe their cocktails in terms of the intensity of the liquor. They offer spirit forward, light and refreshing, and sweet and savory cocktails.

I finished with their delightful minty version of the espresso martini — Sweet & Savory Brancatini ($19) — made with Branca Menta, espresso liqueur, and espresso.   Do try it!

I’d return to One Fifth anytime.

Trattoria One Fifth
Greenwich Village
One Fifth Avenue Apartments
1 5th Avenue
New York, NY 10003
onefifthnyc.com/

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Café Paradiso, Lincoln Center, NYC + The New York City Ballet 1 Mar 8:22 PM (last month)

If you haven’t discovered Café Paradiso at Lincoln Center to grab a bite before your performance, I highly recommend. It’s a gem.

The restaurant is conveniently nestled in Lincoln Center on the campus, next to the Film at Lincoln Center screening room.  The owner, restaurateur Shelly Fireman, owns Cafe Fiorello across from Lincoln Center, Trattoria Dell’Arte,  Bond 45 and more.

The food blends Italian and American foods with love; Fireman spent 35 years living in Italy and was raised in the Bronx.

We started with one of their refreshing spritzes. My dining partner had a Paradiso Spritz with Aperol, passion fruit and Prosecco ($15). I ordered a regular Aperol one without the added sweetness. We were both happy. We requested from our quirky and efficient server, that he bring our food in courses. He obliged.

From there, we first shared the unusual quinoa salad ($16.50), served as a molded timbal, with mashed avocado, orange, minced hazelnuts, dried cranberries and watermelon radishes. We didn’t care that it had no menu-described mixed greens; we consumed and savored every morsel.

We followed that with their eggplant parmigiana, which the menu described as vegetable lasagna with Pomodoro sauce, mozzarella and fresh basil. One of the lightest — unlayered— and most delectable I’ve sampled in a long time! with just thin strips of eggplant simmered in a chunky tomato sauce topped with a dab of mozzarella.

Then, off to see the amazing New York City Ballet performing all Stravinsky at the David Koch Theater.

Café Paradiso
Lincoln Center
144 W 65th St
New York, NY United States 10023
(212) 869-8800
cafeparadisonyc.com/

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Dukes, Hau Tree and Cafe Morey’s in Waikiki, Oahu, Hawaii 26 Feb 8:08 PM (last month)

Met friends and family for meals while on Oahu, as many had vacationed in Hawaii over the holidays too.

Duke’s in the Outrigger Waikiki Beach Resort was across from the hotel where my sister and her family stayed. We were between lunch and dinner when we stopped in for a meal, so we ate whatever was available. We all picked at Duke’s nachos ($17), coconut shrimp ($29) and the orders of Cajun fish tacos ($27 + $2 for the guacamole).

My friend and fellow Dame, a member of Les Dames d’Escoffier, welcomed me with a beautiful lei before we walked to the Kaimana Beach Hotel for lunch at Hau Tree with ocean views and beachside ambiance.  There, I recommend the Ancient Grain Greek Salad ($22), mixed grains, lemon tahini, tomatoes, cucumber and feta.

And for those who want an authentic local taste, head to Cafe Morey’s for breakfast. I did so with my sister and b-i-l, as they enjoy going out for breakfast. At Morey’s, I tried to finish their breakfast plate containing 3 mini pancakes, Portuguese sausage, poached eggs, a potato cake and fruit salad ($23), but failed.

Duke’s Waikiki
2335 Kalakaua Avenue
Honolulu, HI 96815
808-922-2268
dukeswaikiki.com/

Hau Tree & Sunset Provisions
Kaimana Beach Hotel
2863 Kalakaua Avenue
Honolulu, HI 96815
808-921-7066
hautreemenus.com/hautree

Cafe Morey’s
3106 Monsarrat Ave
Honolulu, HI 96815
808-200-1995
cafe-moreys.com/

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Chez Josephine, Hell’s Kitchen, NYC + Little Shop of Horrors 23 Feb 8:21 PM (last month)

It’s a true New York immigrant story!

I hadn’t been back to Chez Josephine since before the pandemic. During my first visit, Jean-Claude Baker, the adoptive son of the restaurant’s namesake, Josephine, welcomed me. This time, however, it was Manuel Uzha, the current owner, who greeted me. Jean-Claude entrusted Chez Josephine to him when he passed away. Their connection began in the 1980s when Manuel worked as a dishwasher while Jean-Claude was the maître d’ at an Upper East Side restaurant.

After enjoying the always entertaining “Little Shop of Horrors” at the Westside Theatre, we arrived at Chez Josephine. I noticed that the front table in the window was empty but needed to be cleared. When I met Manuel while requesting that table, I learned about his journey from washing dishes to becoming the owner.

The restaurant felt even cozier than I remembered, probably because we were nestled into that quiet window table. With options available for Restaurant Week, two of us chose from the $45 three-course menu. I started with a slice of their Country Pâté, accompanied by a tangy celery remoulade and cornichons. One friend enjoyed the red and golden beet salad with baby arugula, candied walnuts and balsamic vinaigrette, another the organice baby greens in a lemon vinaigrette ($14).

For the main course, I ordered Moules Marinière, which featured mussels in a white wine, tomato, and garlic sauce, served with pommes frites. I chose it for the fries.

We indulged in dessert, which was included with the meal. We shared the poached pear in a red wine coulis and the Coconut Panna Cotta—both of which I would recommend.

 

Chez Josephine
Hells Kitchen
414 West 42nd Street
New York, NY
212.594.1925
chezjosephine.com

 

 

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The Opening of Joomak in Maison Hudson, West Village, NYC 21 Feb 8:36 PM (last month)

The friend of my friend’s son invited us to the friends and family opening of the 27-seat restaurant upstairs in the luxury hotel Maison Hudson, his company’s—16” on Center—newest restaurant in the West Village. The official opening date was January 29th.  Weather permitting, additional seating will be available in their outdoor dining area.

We were treated to the cooking of  Jiho Kim, who hails from seven years at The Modern as Executive Pastry Chef and whose first iteration, Joomak Banjum, received a Michelin star. In Joomak, Kim offers a New American cuisine with Korean influence. His experience as a pastry chef comes through in the detailed presentation of each course. One eight-course regular tasting menu is $280, $250 for vegetarians.

Our NYC-themed amuse bouche included three teeny whimsical bites, a smash burger, an everything bagel with cured salmon and a Waygu and uni bite.

Next, the caviar course in a dill custard garnished with thinly sliced cornichon and creme fraîche followed by a mini playful pretzel croissant with whole grain mustard and then the Japanese Madai (sea bream) with French verbena, diongchimi (winter kimchi) and winter radish.

The excellent seared scallop was next, with smoked dashi pana cotta in a brown butter sabayon and black and white pebbles made from sesame and kombu. They followed that with the langoustine with a potato with topped with bouillabaisse and rouille.

Our Norwegian King Crab tops Koshihikari (sushi) rice, served with a gochujang tuile envelope, served separately, filled with furikake seasoning (salted toasted sesame seeds and nori),  that you break open and add to the dish.

Our last entree was perfectly prepared Long Island duck breast with a duck croquette and onion duck jus. 

Our two desserts at this multi-hour meal were banana bread with salted caramel and milk chocolate sorbet, and coconut mango shumai.

I recommend Joomak, especially for a memorable special occasion.

Joomak
in Maison Hudson Hotel
West Village
401 West St (between West 10th and Charles)
New York, NY, 10014
joomaknyc.com/

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