All posts tagged: New York restaurant

My Mental Health Day at Pangea

The trend in the food world these days seems to be pop ups — places that set up at selected spots at a limited time, with a theme and specific menu. In recent years, established restaurants have also done pop ups, bringing their food closer to people other than those living in their own cities. This weekend my boyfriend and I had the opportunity to go to one of these pop ups — the Culinary Institute’s Pangea. We had learned that the director of Pangea was given limited resources to come up with a concept, turn one of the students’ former dining rooms (if you are not familiar with the Culinary Institute, it is where arguably, the best chefs are trained) into a restaurant, a menu befitting the CIA’s reputation and a specific deadline. What they have come up with is very impressive, an “earth-conscious” menu that takes into consideration the way we “produce and harvest” the food we eat, drawing into it many cultural and culinary techniques while remaining true to the ingredients. Aside …

Mapping Bourdain

As travel shows go, the many incarnations of Anthony Bourdain’s philosophical and very real take on food, yes, but more than that, culture, is definitely a must. Though Brasserie Le Halles, the now New York staple he used to helm (where my boyfriend was very sweet to have taken me), did not live up to expectations as far as steakhouses, we religiously watch old episodes of No Reservations shot in places we’re going so we can choose a few spots for our own map of places to check off our bucket list du jour. Turkey: Uphill and Soggy Buns Turkey, for example, was especially interesting. We decided our first night in Istanbul that we were going to walk to Durumzade, a small spot where Tony swears the Adana kebab was the best. It was quite an adventure as we did not know that we had to walk uphill to the restaurant. We walked until we finally gave up and hailed a cab a block from the place and got to our goal: Anthony Bourdain’s recommended kebab. …

My Top 5 New Restaurant Finds of 2014

As we’re getting ready to say goodbye to 2014, it’s time yet again for countdowns — our customary way of looking back on the year that was. So, I decided to write one of my own: my list of top new restaurant finds of the year. 1. Bocuse Restaurant at the Culinary Institute of America(Hyde Park, NY) For Valentine’s Day this year, my boyfriend and I decided we were going to give each other a list of things we would like to do for the year in lieu of presents. On his list was the Culinary Institute for America, which I had written about here in a prior post. I had also mentioned how we had one of the best dishes — maybe in the top 5 of our lives — the Guinea Hen at Bocuse. Later in the year, we went back for their lunch service. They had a surprisingly reasonably priced prix fixe lunch menu option, which we took advantage of. For my appetizer, I had the poached lobster with avocado and sweet …

Travel Tips Thursday: New York City

There was a very good article a few days ago on Lonely Planet that mapped out how to have a perfect day in New York. I thought I’d supplement it here with a few additional tips of my own. Skip Times Square. If you do not absolutely have to, do not venture onto Times Square. It is extremely crowded and there isn’t much to see. Unfortunately, I have to pass by Times Square on my way to work, and to class as the midtown building of NYU is located at West 42nd. It is painful getting through and you could use the time exploring Central Park or one of New York’s many museums. Do not be afraid to try smaller restaurants. New York has a wealth of eclectic fare for diverse tastes. In midtown, for example, Sake Bar Hagi is a hidden gem of a yakitori restaurant. It is open from 5 pm – 2 am so if you find yourself trying to find food really late this is a place that is open. (I …

Our Culinary Institute Experience: Bocuse

It was one of those work days when it was one stressful event after another, and my boyfriend said he had a surprise for me. To cheer me up, he had made a reservation to the Culinary Institute of America’s French restaurant, Bocuse, the weekend coming up, to remind me once again of the reason why we have our day jobs. We do our best with our work, hopefully in a profession that we love, so we could live the life we love, live each moment and savor it — and that weekend, savor it we did. The Culinary Institute, CIA, is located in Hyde Park, NY. Restaurants here are used to train their students to be ready for the real world, and it has been a training ground for chefs renowned in the culinary world such as Grant Achatz, Anthony Bourdain, Michael Simon, to name a few. I have written about it before here, but this time I would like focus on the time we had the best dish both he and I have …

Crepes: Philly, Warwick and While Sailing the Open Seas

If you have a sweet tooth like I do, you have eaten as many crepes as I have. So when my boyfriend and I went on our Philly food tour last year and saw online that Alton Brown was on Best Thing I Ever Ate talking about Beau Monde‘s crepes, we had to add it on our list of places to visit. In the episode “Under Wraps,” Alton named two crepes, one savory, one sweet, as the best things he ever ate that are wrapped. If you like pears, you would like the dessert crepe, which is pear, chocolate and chestnut creme. The pear wasn’t overcooked, the chocolate and chestnut creme were a good combination and complimented the sourness/sweetness of the pear very well, but I did not like it because of the texture and grittiness of pears. This, however, is personal preference. The savory crepe, mushroom, swiss and almond, was perfectly cooked. They chose the right cheese for the crepe and the almond provided a crunch — it’s just the textural element that it …

Let’s Talk Ice Cream

I have had a lot of good ice cream in my travels, and the best ones are the unexpected ones. Those that came from nowhere. You take a bite and you say, wait, this one’s for the books. Being a chocoholic, I do go for the usual chocolate or peanut butter flavors, and like my ice cream with texture. When at home, I like my ice cream not too frozen, pop it in the microwave for a little bit so it’s just the right consistency. So during a recent trip to Hyde Park, it was Bocuse’s table-side lavender ice cream that blew my boyfriend and I away: Lavender Ice Cream, Sablé, Wild Blueberry Sauce Yuzu-Lime Baba, Mascarpone Cheese and Mixed Berry “Mirror” Green Tea-Red Bean and Jasmine Rice Pudding Gâteaux Canelé de Bordeaux Warm Mixed Berry Pound Cake Lavender is not a flavor one would think for ice cream — and when we put it in our mouths, it was refreshing, and the contrast between the ice cream and the texture of the sable was perfect. …