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Paname French Restaurant

Press Tasting Dinner

Paname is a quaint, French bistro located in Midtown East from chef/restaurateur Bernard Ros. The menu features a selection of refined, classic French dishes. The dining room has an intimate feel and is decorated in an Art Nouveau style, which gives the restaurant a playful character. There's also a great bar area tucked in the back. This is a good neighborhood spot for some hearty and delicious classic French dishes. 

A Selection of Hors d'oeuvres Sardine (top), Eel (middle) and Tuna (bottom) Fresh, flavorful bites. I liked the eel the most.

Pate Maison aux Cornichons The pate was delicious and had a good texture.

Baby Octopus with Haricots Blanc The octopus was cooked perfectly, with great flavor.

Chicken Liver and Mushroom Mousse  Though not the most interesting presentation, it was a classic, excellent chicken liver mousse.

Bouillabaisse with Shrimp, Cod, Clams, Mussels and Seafood Bouillabaisse is a traditional Provençal fish stew. It's a simple dish of fresh seafood in a tomato base. 

Beef Bourguignon This was my favorite dish of the night. The beef was soft and flavorful in a delightful and rich beef broth.

Duck, Oven-Roasted with Barley and Mango Coulis The skin on the duck was really crispy and flavorful. I liked this dish!

Dessert They served some classic desserts: Raspberry Sorbet, Apple Tart and Crème Brûlée.The sorbet specifically was one of the best fresh, homemade sorbets I've had.

Paname French Restaurant: 1068 2nd Ave, New York, NY 10022 ($$$)

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Chimichurri Grill East

Press Tasting Dinner

I went to an incredible, multi-course meal at Chimichurri Grill in their Midtown East location (there is a Hell's Kitchen location, as well). It has a glamorous feel to it, without seeming stuffy, and a wide array of elevated, Argentine dishes. The meal was quite special and clearly well thought out; from beginning to end, it felt like Chef Carlos Darquea was crafting a story with his food. Not to mention, there was also an incredible wine pairing from the sommelier. All in all, I highly recommend a visit to this modern, Agentine steakhouse and grill. 

Mollejas a la Provenzal Wine Pairing: Pinot Noir, Luca 2013 Grilled veal sweetbreads served with crispy potatoes and a garlic, roasted red pepper and parsley sauce. I've had veal sweetbread in the past, but never cooked like this. It was a rich and indulgent bite that paired with the garlic/red pepper sauce made for a perfect harmony.

Estofado de Lengua Wine Pairing: Meritage, Vistalba, Corte V 2014 A stew of braised grass-fed beef tongue, potato, grape tomatoes, peas and basil. Tongue can be texturally questionable, but in the context of this hearty and warming stew, it was very soft and flavorful. This dish is perfect for a cold, winter night. 

Ensalada Buenos Aires Wine Pairing: Sauvignon Blanc, Pulenta Estate 2016 Grilled romaine hearts, red onion, french feta cheese, fresh dill and buttermilk dressing topped with crispy lardons. This is a very hearty salad; it's what I would call a latin play on a wedge. The fact that the romaine is grilled, makes the salad unique and memorable.

Homemade Passion Fruit Sorbet as a palette cleanser.  Passion fruit can be an overpowering flavor, but here it was delicate and refreshing. 

Tallarines con Frutas del Mar Wine Pairing: Chardonnay, Luca 2015 Fresh ribbons of pasta, prawn, little neck clams, calamari, mussels, and halibut in a creamy chardonnay and basil sauce. This was a surprisingly light dish that allowed for the homemade pasta and seafood to really shine. The flavor was oh so subtle, but really delicious and satisfying. 

Ojo de Bife Ancho Wine Pairing: Malbec, O. Fournier Alfa Crux 2011 This was a wet aged for 32 days grass-fed black angus ribeye served with caramelized sweet vidalia onions and seasoned french fries. The steak was incredible, lightly seasoned, and well paired with the caramelized onions. It showed up with the theatrics, with a hot coal still burning atop. The french fries were the best kind: thin, salty, and crisp.

Crème Brulee de Dulce de Leche Pairing: Deseado, Torrontes, N/V Patagonia, Argentina A classic crème brulee showcasing dulche de leche was a perfect ending to this fantastic meal.

Chimichurri Grill: 133 E 61st St, New York, NY ($$$) Tango Night begins in January on Tuesdays. Happy Hour 4-8pm, Mon-Sat. (with a new Happy Hour menu)

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Eating Abroad - Prague

Lokál U Bílé kuželky This is a popular restaurant with multiple locations that serves up well-prepared, classic Czech dishes.

Homemade Talian sausage with grated horseradish and mustard

Fried cheese with homemade tartar sauce (tartar not present)

Duck with risotto

Pork in a creamy sauce

Bistro 8 There were many cafes throughout the city, but this was one of my favorites, located in the neighborhood of Letna where we stayed.

Open-faced sandwich with egg, bacon, lettuce, tomato and pomegranate

Incredible spinach and cheese quiche

Best cappuccino ever? Might be.

U Fleku Czech brewery and restaurant

Goulash and dumplings

Cafe Savoy Refined cafe/restaurant with its own confectionary

Mini Vetrnik: essentially a decadent caramel profiterole

Restaurace Mincovna

Pretzel with pickled camembert and onions

Our lunch on the hike!

Svickova na smetane: sliced beef sirloin, braised in the oven and served in a cream sauce with a garnish of cranberries with dumplings

Wild boar loaf with mashed potatoes and caramelized onions

Traditional Czech pancake dessert

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Eating Abroad - Copenhagen

Copenhagen Street Food is a must-visit on any trip to Copenhagen. There are so many food stalls, several bars, and everything is delicious. It’s one of the best food complexes I’ve ever been too.

Brasa Brazilian grill

Duck It Pulled duck burgers

Chick Ko American and Korean fried chicken

Handmade Danish open sandwiches with homemade rye bread Fried fish (left), Pickled herring (right)

Marrakech Moroccan flatbreads

Oink Oink American bbq

La Drueta Gin & Tonic Bar

Next up is La Glace, the oldest confectionary in Denmark dating back to 1870.

Top Left: The Sports Cake is their specialty, and consists of crushed nougat, whipped cream, a macaroon bottom and caramelized choux pastry.

Top Right: Black Forest Gateau. Cherry brandy in whipped cream, chocolate sponge, chocolate butter truffle and cherry jam. 

Bottom: The Walnut Cake consists of crushed walnuts in whipped cream, an almond bottom and mocha icing. 

Somehow I don’t have a picture of this, but the hot dogs are a must-have too. The Pølsevogn (hotdog carts) have a number of options, but you want to get the Ristet: a grilled sausage in a classic hot dog bun, served with mustard, ketchup and remoulade, and topped with raw onions, roasted onions, and pickles.

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The Malt House (FIDI)

Press Tasting Dinner

There really aren’t very many solid options in the Financial District for dinner or happy hour after work – that’s affordable, that tastes good, that has a cool environment, that isn’t Stone Street. The Malt House is finally a restaurant that fills this much needed niche! The menu (from Executive Chef Armando Avila, formerly of STK and 5 Napkin Burger) is similar to the location in the Village, though a bit more refined in a setting that leaves divey pub behind and embraces a more industrial old New York feel. The space is enormous and versatile with a main dining hall, a more intimate, downstairs cocktail area, and a mezzanine that overlooks the main bar. There’s also a private room for parties, meetings and events. Overall I really love the setting and the food, and I think this is a much-needed tavern in a neighborhood that’s really in need of more spots like it.

Avocado Bacon Deviled Eggs: sriracha aioli, avocado, bacon , serrano peppers

Crab & Artichoke Dip: three cheese, jumbo lump crab, artichoke, spinach, plantain chips

*Must Order Dish*

Buttermilk Bites: southern style fried chicken, ranch, cilantro jalapeño aioli

Slow Braised Short Rib Sliders: pan seared, pickles, shallots, rosemary caramelized onions, brioche

*Must Order Dish* The pickles, made in-house, are some of the best I’ve ever had. Ask for extra pickles! 

Wagyu House Blend Burger: in-house blend, hickory smoked bacon, pesto aioli, oven roasted tomato, bib lettuce, brioche, choice of cheese

*Must Order Dish*

Blackened Alaskan Salmon Po Boy: cajun salmon, grilled onions, cucumber, avocado, sriracha aioli

Pan Roasted Chicken Au Jus: mashed potatoes, sautéed kale, mushrooms, au jus

Beignets (Donuts in Chocolate Sauce)

Fruit Crepe

The Malt House: 9 Maiden Ln, New York, NY ($$)

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Lilia: 8.7

Lilia is a hot, modern Italian spot that recently opened in Williamsburg. The food is excellent, and the menu is similar in feel and nature to a meal at L’artusi. The pastas specifically are superb and it’s a must to save room for the olive oil cake for dessert. All in all, a great meal!

Cacio e Pep Fritelle *Must Order Dish*

Prosciutto: balsamic mustard, parmigiano butter

Housemade Mozzarella: toasted garlic bread, lemon, bottarga *Must Order Dish*

Grilled Clams: calabrian chili, breadcrumbs

Black Bass: salsa verde, coal roasted yukon gold potatoes *Must Order Dish*

Rigatoni Diavola: san marzanos, chilies, oregano, pecorino

Ricotta Gnocchi: broccoli pesto, basil, pistachios

Sheeps Milk Cheese Filled Agnolotti: saffron, dried tomato, honey *Must Order Dish*

Dark Chocolate Cake

Olive Oil Cake *Must Order Dish*

Soft-Serve Chocolate Gelato: espresso powder, toasted hazelnuts

Lilia: 567 Union Ave, Brooklyn, NY ($$$)

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Wildair: 9.5

Wildair, on the Lower East Side, might be the best food/restaurant in the city right now. Each course was a flavor explosion, and felt like the best version of the dish that I’d ever had. Even the bread was worth noting. Everything was just simple and profoundly good. 

Radishes

Beef Tartare: smoked cheddar, chestnuts *Must Order Dish*

Fluke Crudo: pineapple, ‘nduja [sausage] *Must Order Dish*

Fried Squid

Wagyu steak for two *Must Order Dish*

Wildair: 142 Orchard St, New York, NY ($$-$$$)

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Llama Inn: 9.2

Llama Inn, located in Williamsburg in a cool, trendy spot, is serving up excellent Peruvian food. Every dish seems new and delicious, with complex and interesting flavors. It is well worth a visit to Brooklyn to check it out. 

Anticucho:  [Top] Octopus, Aji Amarillo, Cabbage, Quinoa [Middle] Pork Belly, Char Siu, Pickled Chilis, Spicy Mayo [Bottom] Chicken Thigh, Fermented Soy Beam, Aji Verde, Potato Chip

Burrata: Purple Potato, Peanut, Huacatay, Green Garlic

Quinoa: Banana, Avocado, Bacon, Cashew *Must Order Dish*

Corvina Ceviche: Lime, Dashi, Plaintain, Habanero, Red Onion, Cilantro

Beef Tenderloin Stir Fry: Soy Sauce, Red Onion, Tomato, Avocado, Cilantro, Pickled Chilis, Rocoto, Scallion Pancake *Must Order Dish*

Llama Inn: 50 Withers St, Brooklyn, NY ($$-$$$)

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Nai Tapas

Press Tasting Dinner

I had been to Nai Tapas, located in the East Village, at a previous point, though never covered it for the blog. The tapas were fairly traditional and overall the food was good. Since then though, Chef Ruben Rodriguez has really taken the menu to the next level. He’s providing a new and modern take on these traditional dishes, elevating Nai Tapas from an ordinary spot to one that really stands out. He’s putting out unique, creative and incredibly delicious small plates that you just won’t find anywhere else.

Esferificacion de Aceituna: This is one of the coolest things I’ve had. Via molecular gastronomy, Rodriguez creates liquid olive spherifications, which provide a unique and powerful literal burst in your mouth.

Mini-Airbags Rellenos de Queso Manchego: These are mini airbags stuffed with manchego foam. They are light with a nice punch of manchego.

Jamon Iberico: Sliced Iberico Ham

Ostras con Aire de Limon: Oysters topped with lemon air accompanied with fruit grinds in cava. These oysters were really refreshing and delicious.

Tostada de Lubina: Possibly my favorite dish of the night – here you have Chilean sea bass wrapped in toast topped over an orange emulsion and balsamic reduction drizzled with saffron salt. It was crunchy and salty and just flat out indulgent and delicious. I loved this! The bacon wrapped asparagus was an added bonus.

Gambas al Ajillo: Traditional shrimp in garlic sauce. By far one of the best versions of this dish I’ve had. The shrimp were plump and cooked well, and the sauce was just right. Often this dish can have way too much garlic, but that just wasn’t the case here. It was really an excellent dish.

Aguacate Relleno: Avocado stuffed with crabmeat sprinkled with serrano ham. This dish is so different and just so good! The avocado is creamy and the crabmeat is fresh and tangy, and then the sprinkled ham adds a bit of crunch. It’s a flavor and textural combination that melts and pops in your mouth. This was one of the favorites of the night!

Sandia Impregnada con Sangria: This was a great palate cleanser of sangria-infused watermelon.

Pollo Ahumado: Smoked, sous-vide glazed chicken thigh skewers. The meat was tender with a great smoky barbecue flavor. I liked this a lot!

Coles de Bruselas con Lacon: Some of the best Brussels sprouts around, made with diced pork belly in a spicy mustard aioli topped with fresh apples in an orange emulsion. The Brussels sprouts were cooked perfectly and all of the added elements made for a perfect combination of salty and sweet.

Barriga de Cerdo: Pork belly with caramelized pecans and yucca chips over a cream of carrot. Pork belly is supposed to melt in your mouth, and that’s exactly what this did. It was so well done and paired so well with the pecans and carrot cream. This dish really was just so good! It was another one of my favorites.

Salmorejo Canario: Marinated baby back ribs with cabrales potatoes and fried peppers. The ribs were soft and came off the bone and the cabrales (a blue cheese) potatoes were cheesy and delicious.

Pintxo de Chistorra: Spicy Basque chorizo over piquillo peppers on toast topped with melted manchego cheese and quail egg. This was a great little bite that was only made better with the quail egg. The quail egg was clutch.

Caramelo de Algodon: I loved this! It was pear cotton candy – such a fun food course and tasty too!  

Churros Rellenos de Chocolate: These are the best churros I’ve ever had. Enough said.

Nai Tapas: 174 1st Avenue, New York, NY ($$-$$$)

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Quality Eats: 9.2

Quality Eats, located in the West Village, is a different take on a steakhouse – from the location to the food, everything seems to have been reimagined and given a modern spin. Throughout every course, I found interesting food that was also comforting and familiar – quite a successful combination. This place is also super affordable for what you’re getting. All of the steaks are under $30. I don’t know where else you can find those prices and get the level of sophistication you’ll find here. It’s also especially worth talking about the desserts, which mostly consist of Instagram hype-worthy ice cream sundaes, that really do taste as good as they look. Overall, it’s a fun and indulgent meal that seems fitting for both a special occasion, as well as a nice date night. There’s something super approachable about this place that doesn’t detract from it also being special. I left the meal feeling really excited about and even “high” off of both the food and the experience. I felt compelled to plan out an immediate return.

Grilled Nueske’s Bacon: A plate of grilled Nueske’s bacon, typical to the kind you’d find at other steakhouses, but then turned on it’s head once you add peanut butter and jalapeño jelly. The combination of salty, sweet and heat is truly incredible and indulgent. I couldn’t stop eating this. It’s definitely one of the must-order items on the menu.

Crab & Avocado: Jumbo lump crab with cilantro and citrus fruits over an avocado mousse. This is one of the lighter items that I had, and it was fresh, acidic and just delicious. As you can see you get nice chunks of crab and fruit in the dish, and it all comes together for a really nice refreshing bite.

Grilled Octopus: This is grilled octopus with rice beans and beluga lentils. Though one could easily be distracted with the steak on the menu, this might be the best octopus I’ve ever had (or at least it’s up there). It’s perfectly cooked and flavored. The beans/lentil mixture is incredible and texturally pairs well with the octopus. This is an excellent option if you’re not feeling a steak.

The Don Ameche: I don’t even know how to begin to describe the perfection of this dish. Here you have slices of filet cooked to your preference atop pieces of chicken liver mousse toast and grilled onions, with a balsamic-dressed arugula side salad. It’s totally rich and indulgent, and just really f-ing good – and for $29? Yes please.

Sides:

Cacio E Pepe Orzo (left), Creamed Spinach Hush Puppies (right)

Haricots Verts (green beans)

Baked Potato Monkey Bread

All of the sides were delicious. I particularly liked the cacio e pepe orzo, which was like a sophisticated mac and cheese, and the creamed spinach hush puppies, which weren’t actually hush puppy-like, but were just delicious creamy fried spinach balls. The green beans were a nice, standard veggie to have on the table. Though the baked potato monkey bread was good (and looks amazing), I felt it could have had more flavor. It was a bit bland and chewy, and just didn’t totally do it for me.

Ice Cream Sundaes

Gingerbread Man (top): Apple butter ice cream, cinnamon-molasses cake, gingerbread village people

Birthday Cake (right): Chocolate malt ice cream, confetti cake, vanilla icing

This Sh*t Is Bananas (bottom): Roasted banana ice cream, peanut butter caramel, candied bacon, cinnamon toast

S’More (left): Burnt marshmallow ice cream, graham cracker shortbread, fudge swirls

I often feel like over-the-top desserts at restaurants get Instagram points for looks, but never taste as good as you’d hope. All four ice cream sundaes break that mold. They look good, they taste better, and you’d be a fool to skip out on ordering one of them. I love ice cream, and these were all amazing.

Quality Eats: 19 Greenwich Avenue, New York, NY ($$-$$$)

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The Malt House

Press Tasting Dinner

The Malt House is a great American tavern nestled within the bar-heavy area of Greenwich Village (a new second, larger location opened in the Financial District). The space is really nice – dark-ish and intimate with exposed brick, and a decent sized bar and dining room. The food is all-around really good, which makes sense since Executive Chef Armando Avila has brought his expertise from previously working at both STK and 5 Napkin Burger. The Malt House has great appetizers, excellent entrees and the portion sizes are large and on-point. It was everything I look for when I order American food (that maybe isn’t so good for me). The meal was both indulgent and satisfying.

Cheese Curds: I couldn’t tell you the last time I had cheese curds, but these were real tasty – flavorful coating, perfect curd inside. They came as a huge portion size too (as you can see).  

BFG Wings: Baked, fried, and grilled wings atop a Roquefort sauce. These wings were meaty and packed a flavor punch. They were definitely as good as they look.

Tempura Pickles: Yes! These are fried pickles. I’ve had frickles as chips and spears, but never fried up as halves. Though tasty, I think the chip and spear-form is more successful for both dipping and consumption.

Beer & Bacon Battered Onion Rings: These were good, standard onion rings – crispy outside, onion cooked perfectly inside. The Malt House sauce and ranch were both good dipping choices.

Steamed Mussels: Steamed mussels with roasted tomatoes, chorizo, garlic herbs in a white wine sauce. The mussels were cooked perfectly, and the white wine broth was classic and good.

Malt House Salad: Though a some-what typical salad, it was really quite refreshing and delicious. It was a base of watercress, hearts of palm and cherry tomatoes in balsamic vinaigrette topped with really great grilled chicken. This was a nice, lighter menu option.

Malt House Burger: This is a great pub burger. It’s an in-house blend with hickory smoked bacon, onion marmalade, lettuce, tomato, onion and queso. It had great flavor and it was perfectly medium rare. I especially liked the onion marmalade, which added a nice texture and flavor to the burger. This was definitely one of the must-order items on the menu.

Grilled Chicken Tacos: I LOVED the chicken tacos. This might have been my favorite dish of the night. Oftentimes, chicken can be dry or bland, but here it was juicy and flavorful. I also loved that you get three big tacos, making this a filling entrée option.

Lobster Mac N Cheese: I thought this was a solid mac and cheese. It was creamy and cheesy with good flavor, and the lobster on top was nice. I tend to like when the lobster is also mixed into the mac and cheese, not just on top, but I still thought it was a delicious choice.

Dessert: There was nothing particularly special about either of these desserts, but they were solid and good.

Choco Cake: Dark chocolate lava cake with vanilla ice cream.

Crème Brulee: Vanilla bean crème brulee with strawberries.

The Malt House: 206 Thompson Street New York, NY ($$)

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Babu Ji: 8.3

Babu Ji might be exactly what the Indian food scene in NYC needs. It’s got a really fun vibe, excellent food, and a serve-your-own beer/cider case that only adds to the modern, chill ambience. It’s the kind of place that is helping to make Indian food cool, approachable and relevant. In fact, with a 2-hour wait to get a seat on a Tuesday (even over the holiday season), this spot has clearly made its way on everyone’s hit list. Perhaps my only complaint is the somewhat pricey tag.

Batata Vada: This is a mustard seed and curry leaf potato encased in a chickpea flour pastry atop three traditional Indian sauces – tamarind, mint chutney and yogurt. This was the perfect appetizer, taking flavor from traditional places, but elevating it to the next level. I really loved this start!

Butter Chicken (bottom): Yogurt-marinated chicken in a ginger, garlic, tomato and fenugreek curry. This was butter chicken as I’ve found it before – it was solid, rich and flavorful. Though it was the least surprising of the dishes, it was a dependable and delicious choice.

Scallop Coconut Curry (left): Though I wasn’t so enthused about the raw day boat sea scallops – they were a little too slick for me – the curry here is one of the best curries I’ve ever had. A turmeric, mustard seed and coconut milk based curry, it was decadent and creamy. They offer a vegetarian version of the curry with sweet potato, which is what I’ll probably opt for on my next visit, as this curry is a must-order. It is one of the dishes that really makes it worth going out of your way to visit Babu Ji.

Winter Vegetables (right): This is a pot of spiced and roasted cauliflower, Brussels sprouts, and potatoes with toasted pine nuts and raisins. I didn’t realize just how much flavor was going to be here. I don’t even necessarily like raisins, and yet they might have been one of the best parts of the dish. There was just such strong spice and a really balanced flavor profile. It acted as a really nice side to the other two dishes.

Garlic & Chive Naan: This was some of the best naan I’ve ever had. It had such great garlicky flavor and was a perfect addition to soaking up the main courses.

Babu Ji: 175 Avenue B, New York, NY ($$-$$$)

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Taureau

Press Tasting Dinner

Taureau is another restaurant from restauranteur/chef Didier Pawlicki, tucked away right next to his contemporary French restaurant La Sirene in Soho (he also has Le Village located in the East Village). The space is very tiny and intimate, and unless alerted to its presence, I’m not sure that i would have even known it was there. It definitely feels like an NYC best-kept secret, as it doesn’t even have a proper entrance; you have to walk through La Sirene in order to get to it. I, therefore, would recommend making a reservation in advance. But this kind of environment works perfectly for the fondue-only menu, where Pawlicki is creating truly unique and complex courses of cheese, meat and chocolate fondues. I never knew fondue could taste this good.

Cheese Fondue:

Though I thoroughly enjoyed the entirety of the meal, the cheese course was without a doubt the best. This was the course that really stands in contrast to all other fondue experiences I have had previously. The flavor, the consistency – unique, complex and really just incredible. The Perigord was perfection. I liked the chorizo and fennel sausage best for dipping (in addition to the croutons). 

Perigord: 18 months Old Parmesan, American, Truffle Mushroom and Truffle Oil

Devil’s Whiff: Pepper Jack, Red Wine, Sharp Cheddar (this one was spicy!)

Old Asiago (not pictured): Asiago - Pungent, Sharp Nutty Flavor

Meat Fondue:

Here, I sampled an olive oil base and a red wine broth base. Both were great. I tried all proteins: Chicken, Pork, Hanger Steak, and Filet Mignon. The Filet, as to be expected, was the most tender, but all cuts were great. The chicken was probably the least exciting, and took the longest to cook. The meat course also came with 5 homemade dipping sauces, though honestly the meat tasted great on its own. 

Chocolate Fondue:

There are only two options here: Callebeau Dark or Milk. Though I thought I’d definitely be partial to the dark chocolate, I actually ended up being very surprised by the milk, which may have gone a little better with the tray of dippings sides. The sides included banana and pound cake, bananas, kiwis, grapes, pineapple, apples, strawberries and marshmallows. Either make for a sweet end to an incredibly fun (and tasty) meal. 

Taureau: 558 Broome St, New York, NY ($$-$$$) http://www.taureaunyc.com/

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Takashi: 7.9

Takashi, located in the West Village, is a Yakiniku restaurant, essentially meaning they serve “grilled meats.” The experience and environment is both intimate and fun. Everything from the appetizers to the main grilling course is DIY, requiring you to compose or cook it yourself and/or it’s served with piping hot oils and sauces that cook the dish in front of your eyes. Though the food served up is both excellent and fun, the price tag on your meal for the amount you get is just a little too pricey. I found myself satisfied with taste, but hungry and wanting more. 

Grandmom's Steamed Beef Shank Buns: This is a compose-your-own steamed beef bun. They give you some hot buns, some delicious beef and some spicy mayo to make it your own. Though good, there were other more exciting things on the menu.

Bone Marrow and Crawfish Dumplings: The flavor, texture and presentation of these dumplings is just spot-on. They arrive on top of some empty (once marrow-filled) bones and cook and sizzle in front of you from some piping hot Hong Kong-Style peanut oil sauce. Upon contact, it’s a bundle of joy in your mouth.

Foie Gras Stuffed Meatballs: Holy sh*t, this was delicious! Though maybe not much to look at, this is quite possibly one of the best bites ever. This incredible giant meatball is swimming next to a fried egg and covered in a chocolate BBQ sauce that will change your life. Order this!

For the grilling, we ordered Tsurami (cheek), Beef Belly, and Harami (skirt steak). You get good quality meat, the flavors are excellent, and getting to grill it yourself is a fun activity. The Beef Belly and Harami were my favs (pictured above). Though the Tsurami had good flavor, I felt that the meat itself was too thin and lacked any real substance when you took a bite.

Takashi: 456 Hudson St, New York, NY ($$$-$$$$)

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The Happiest Hour: 8.6

The Happiest Hour is a really fun new West Village cocktail bar with a well-deserved reputation for the best new burger on the block. The bar has a whimsical, tiki-setting, and is perfect for a girl’s night out or a date to impress [though note it can get pretty packed and fairly loud]. With delicious drinks that do indeed get you drunk, and that excellent burger, I can’t help but name this my new favorite spot. 

Maid To Order: A great cocktail made with mint, cucumber, lime juice, plus your choice of gin, rum or tequila (I chose tequila). It was simple and delicious, and made for a perfect night of drinking.

Bonsai Chicken Bites: These were yummy, well-flavored little nuggets. Served with a side of kewpie mayo, this is a great way to start off the meal.

The Happiest Burger: This amazing looking and tasting burger is composed of two all beef patties, american cheese, lettuce, tomato, pickles, confit onions, special sauce... and maybe magic. It’s juicy, it’s cheesy, and really just plain delicious. I’m interested in trying other stuff on the menu, but I’m not sure I”ll ever be able to bring myself to order anything else. The fries [not pictured] are thin cut and also addictingly good.

The Happiest Hour: 121 W 10th St, New York, NY ($$)

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Byblos

Press Tasting Dinner

Byblos is a family-owned modern Lebanese restaurant, located in the Nomad/Flatiron area. The dining room is fairly spacious with a contemporary look and feel. All of the food is exceptionally good, along with a very nice Lebanese wine list. There really aren’t many places in New York City doing what Byblos does – serving up delicious, modern Lebanese cuisine. So without a doubt, add it to the list. 

Fattoush (Byblos Special): This is the specialty salad topped with toasted pita. Though very simple, I thought this was a really fresh, flavorful salad. I particularly loved that there was radish included in the salad. 

Fresh Pita, Baba Ghannouj (charcoal grilled eggplant, tahini, olive oil, garlic lemon juice)

Hummus: Really fresh and creamy!

Labaneh: This is a thick creamy cheese topped with oil and dry mint and served as a dip. It’s very reminiscent to a yogurt dip and quite delicious.

Vegetarian Grape Leaves: I’ve only just recently discovered that I love grape leaves. And these were no exception. They were stuffed with rice and chickpeas and were just really great and flavorful.

Kibbee Krass: Stuffed oval shaped nuggets of ground lamb and burghul. These were like meat falafels. The lamb in this dish, as well as throughout the meal, was really well flavored.

Batata Harra: Delicious seasoned potatoes

Cheese Rikakat: Filo pastry filled with halloumi cheese, deep fried. 

Sausage (Mahaknik): Homemade Lebanese lamb sausage that is not to be overlooked. The picture really doesn’t do it much justice, but these little sausages were packed with such great flavor. It was one of my favorite plates of the night.

Falafel: The falafel was quite good – it had nice flavor and wasn’t dry – and I’m quite the falafel snob. 

Tabboule: Standard tabboule made of parsley, tomato, onion and burghul.

Mixed Grill: This was a skewer assortment of lamb, chicken and beef, served with rice and vegetables. All the meats were cooked perfectly and were simply spiced and flavored. The rice was actually rave-worthy. Though again very simple, it was salty and buttery and flavored to perfect. 

Grilled Branzini Fish: A grilled whole fish (also served with rice and vegetables), it arrives at the table as so, and is then opened up for eating. The fish was fresh, simple and good.

Homemade Baklawa and Mouhalabia (milk pudding)

Byblos: 80 Madison Ave, New York, NY ($$-$$$) www.byblosny.com

[eatlikealadynyc]

Upland: 8.8

Upland, named for it’s California-inspired cuisine, is an American restaurant in the Flatiron from Chef Justin Smillie. The ambience is bright and fresh, just like the food itself, and though I only visited for lunch, each dish is simplistically clear, rich in flavor, and just plain delicious. It’s definitely one of the best meals I’ve had this year.

Little Gem Salad: This salad is superb. It probably helps that it is composed of some of my favorite ingredients. It contains little gem nectarines, spiced cashews, goat cheese and green peppercorn. If you like these flavors, this salad is a must-order. It’s a great fresh start to the meal. 

Bucatini Cacio e Pepe: This quite possibly might be the most perfect bowl of pasta. The bucatini is cooked to perfection – al dente, thus with a little chew to it. And then cacio e pepe is simply just pecorino romano and black pepper. The flavor is subtle and bold and flat out delicious. 

Upland Cheeseburger: Another winner. This burger is only served at lunch, and lives up to all of its hype. Simply grass-fed beef, american cheese, peppadew peppers, and avocado. This combination of toppings is perfection and the burger is insanely juicy, flavorful and good. 

Upland: 345 Park Ave S, New York, NY ($$$)