#La Choy Sweet & Sour Sauce

[bluepoodle7]

#LaChoy #LaChoySweet&SourSauce #Sweet&SourSauceReview

I tried the La Choy Sweet & Sour Sauce and it was pretty good.

This sauce had a more sour taste and was lightly sweet to me. The sauce's texture was liquidly than thick like other Americanized chinese restaurants sweet & sour sauce.

I would eat this again.

Got at Meijer.

[funnyfooddatabase]

Roy Choi’s The Cheetos Flamin’ Hot Spot Menu

Food AND Drink

Type of Funny Food: Event

Introduced: September 2019

Location: Flamin’ Hot Spot, Los Angeles, CA

Born out of a collaboration with LA chef Roy Choi, the Cheetos Flamin’ Hot Spot was exactly as advertised- a pop-up restaurant with a menu featuring Flamin’ Hot Cheetos-based items. 

The food included:

the Flamin’ Hot Elotes, buttered corn covered in Flamin’ Hot Cheetos Puffs and White Cheddar Cheetos Puffs, 

Cheetos Sweet n’ Spicy Chili Meatballs, Xxtra Flamin’ Hot Cheetos-infused pork and beef meatballs covered with a powder of Xxtra Flamin’ Hot Cheetos and sitting atop a layer of sweet and spicy chili sauce,

Flamin’ Hot Chipotle Ranch Wings, sweet and spicy chili sauce-covered chicken wings covered in Flamin’ Hot Chipotle Ranch Cheetos dust,

Xxtra Flamin’ Hot Rice Bowl, marinated broccoli or grilled chicken mixed with rice, cilantro, chili sour cream sauce, sesame seeds, and Xxtra Flamin’ Hot Cheetos dust, 

Flamin’ Hot Fries, regular (or Flamin’ Hot) Cheetos drizzled with melted cheese, sesame seeds, cilantro, and chili sour cream sauce,

the Hot Cheetos Burrito, an avocado or short rib burrito with “cheese”, “more cheese”, chili sour cream sauce, and Flamin’ Hot Cheetos,

the Five-Alarm Cheetos Steak, a literally flaming Cheddar Jalapeno Cheetos-seasoned 8oz ribeye steak with a side of cheesy rice.

Cheetos Sweetos Hot Cakes, Caramel Sweetos pancakes covered in extra Sweetos, chocolate sprinkles, and whipped cream,

and Chester Cheetah’s Cheeto Churros, churros made of fried pound cake covered in Simply White Cheddar Cheetos dust, sugar, whipped cream, and caramel. 

Meanwhile, the themed drinks available were: 

the “Hot” Chocolate Shake, a chocolate ice cream milkshake with crushed Flamin’ Hot Cheetos and raspberries (and garnished with more of the same),

and the cocktails, whose existing images are unfortunately impossible to discern given the warm lighting in the venue and the variety of glasses utilized:

Heat Control, white rum mixed with Crystal Pepsi, coconut water, and citric acid,

The Bubly Hydrant, bourbon with Applebubly, apple cider, and an apple slice,

the Fire Extinguisher, tequila with Grapefruitbubly, grapefruit juice, lime juice, orange liqueur, and a lime garnish,

Cool Off, Hot Stuff, Nolet’s Gin, simple syrup, lemon juice, and jalapeno and cucumber slices,

The Fizzy Spice Fix, Belvedere vodka with prosecco and honeydew shrub

The Spiced Kick, spiced rum with Pepsi and lime,

and Infuego, Bulleit Rye whiskey and Kentucky bourbon with orange and angostura bitters and sugar cube.

[radfem-woman]

I fucking loooove la choy sweet and sour sauce 🥹

[nurseshannansreviews]

#ad. 😋 Check out my five favorite quick and simple summer meals! Sometimes I just don't feel like spending hours making meals so these are my go-tos that are always handy in our freezer. You can make each one to feed your family in 15 minutes meals or less! #MealsMadeEZBBxx

1. The La Choy Sweet and Sour Chicken is such a delicious and quick meal that my daughter especially loves! It's an Asian inspired dish that tastes great with a side of rice. The tempura white meat chicken is crispy and has an awesome tangy sweet and sour sauce. It can be made in the oven, air fryer, microwave or on the stove! My favorite way to make it is in the air fryer because it gets nice and crispy. There are no artificial flavors, preservatives or artificial colors.

2. The Birds Eye Fire Roasted Peppers & Onions #birdseyevegetables

is another favorite of ours. Love how it actually tastes flame grilled and no grill is required! I simply cook them in the oven. The peppers and onion petals are already seasoned and fire roasted perfectly so I just serve them how they are and add some chicken to it sometimes. Another plus is that this meal contains no artificial flavors, colors or preservatives.

3. The Birds Eye Garlic Butter Carrots Skillet from #birdseyevegetables is a yummy and super easy side dish. I love the way the carrots taste so tender in the delicious garlic butter sauce. It's a one step skillet prep that I make as a side dish for lots of different meals. It's also free of artificial colors, flavors or preservatives

4. The Healthy Choice Shrimp Fajita Power Bowl #healthychoicebrand is a tasty seafood recipe. It's part of Healthy Choice's popular Power Bowl line. It's a delicious mix of my favorite foods including shrimp, black beans, vegetables and grains. It all tastes so good in the smoky fajita sauce. This is one of our most convenient complete meals for lunch or dinner.

5. The Marie Callender’s Duos Meatball Marinara & Fettuccine with Chicken & Broccoli #mariecallenders is amazing because it's actually two entrees in one single serve meal. That way if one person has a preference they can choose. The meatballs over pasta in a marinara sauce and Chicken is my husband's favorite and my favorite is the chicken breast and Broccoli tossed in a creamy Alfredo sauce over pasta. Both meals have absolutely no artificial preservatives, colors or flavors.

Try these 5 meals made easy this summer for your family and let me know which one is your favorite?

[betpiner]

La choy chop suey

#La choy chop suey series#

#La choy chop suey tv#

Is La Choy soy sauce Chinese?įull of flavor and easy to use, soy sauce is a must-have condiment in virtually every kitchen. How long does sweet and sour sauce last once opened? The precise answer depends to a large extent on storage conditions – to maximize the shelf life of opened sweet and sour sauce, refrigerate and keep tightly covered at all times. SWEET & SOUR SAUCE, COMMERCIALLY BOTTLED – OPENED Do you have to refrigerate La Choy sweet and sour sauce? La Choy Sweet & Sour Duck Sauce 10 oz Glass Bottles – Pack of 1 –. It’s perfect for a variety of cooking methods, from marinades to classic Asian stir-fry. La Choy Teriyaki Marinade & Sauce provides a traditional Asian flavor staple that’s ideal for making quick, convenient meals. Having relocated from Detroit to Archbold, Ohio, and having addressed the problems surrounding the lack of imports from the Orient, La Choy Food Products began production at its new facility in August of 1942. Born in Pyongyang, the capital city of present-day North Korea, nine-year-old New crossed the Pacific Ocean to study in the United States. La Choy, the American Chinese food brand, has become a staple of many supermarket chains, but it is worth noting that La Choy’s cofounder, Ilhan New, was actually Korean. How do you make teriyaki sauce for your girlfriend?.What does Kikkoman Stir Fry Sauce taste like?.How do you make La Choy stir fry vegetables?.What are the ingredients in La Choy soy sauce?.What makes Chinese food swing American?.Do you have to refrigerate La Choy sweet and sour sauce?.Does La Choy still make teriyaki sauce?.brands is La Choy soy sauce (though the Japanese would disagree that this is soy sauce), owned by ConAgra Foods Inc. USA and San-J International, which has a plant in Richmond. This product is produced in the United States by companies such as Kikkoman, Yamasa Corp. Sprinkle La Choy Soy Sauce over rice, or add it to a simple stir fry for a quick, delicious meal. La Choy Soy Sauce is an essential, all-purpose sauce that adds a burst of authentic Asian flavor to a variety of dishes. We apologize this was a favorite of yours and is no longer available.” We discontinue products for a number of reasons, including how consumer preferences change over time. I emailed the company and this was their response: “We appreciate your interest in our LA CHOY Sweet and Sour Sauce. Is La Choy sweet and sour sauce discontinued? The brand was purchased in 1990 from Beatrice Foods by ConAgra Foods during the LBO firm Kohlberg Kravis Roberts’ dismantling of the company and is still currently a property of ConAgra. Delbert was one of Oz's few full-bodied Muppet performances, since he didn't like performing in their costumes.La Choy (stylized La Choy 東) is a brand name of canned and prepackaged American Chinese food ingredients. ĭelbert was accompanied in later commercials by a timid character named Mert (performed by Jim Henson).

#La choy chop suey series#

Marketing and advertising Ī popular advertising jingle from the 1970s included the slogan "LaChoy makes Chinese food swing American." Muppets Įarly in his career, Jim Henson created a series of television commercials from 1965-1967 featuring a Full-Bodied Muppet character called Delbert the La Choy Dragon (performed by Frank Oz and voiced by Jim Henson) which used the catchphrase "quick cooked in dragon fire" to describe the product. As all three men had Irish surnames (Muldoon, McCarthy, and McDonough), they managed to stump the panel.

#La choy chop suey tv#

On June 23, 1957, three principals of the La Choy company, all from Archbold, appeared as contestants on the TV panel show What's My Line. Selling its Detroit plant to the federal government for the production of munitions, the proceeds from the sale enabled the company to start a new era in its history. To reduce overhead costs and maintain profitability during World War II, management decided to relocate the company from its facility in Detroit about 90 mi (140 km) to Archbold, Ohio in 1942. In 1937, the company built its first manufacturing facility in Detroit, featuring 60,000 square feet (5,600 m 2) of production space. The company capitalized on the growing fascination Americans had with East Asia, including an entirely different type of cuisine. By the late 1930s, management at the firm had developed a comprehensive line of food products, including bean sprouts, soy sauce, subgum, kumquats, water chestnuts, brown sauce, bamboo shoots, and chow mein noodles. New left the company for personal reasons in 1930, and Smith was killed by lightning in 1937. The first product, canned mung bean sprouts, was originally sold in Smith's Detroit, Michigan, grocery store. "Wally" Smith from the University of Michigan. Ilhan New, later founder of Yuhan Corporation in South Korea, and Wallace J.

[valueless-time]

🌻Chicken Stir Fry🌻

I have been making my own recipe for Chicken Stir Fry since I last recovered, and I always viewed it as a “bad” food until today when I calculated the calories because lmao relapse, and I was craving it. Turns out 1 medium/large serving is just 445 calories.

The Ingredients:

- 1 cup chicken breast, cut in small cubes. (230 cal)

- 1/2 cup La Choy Sweet & Sour Stir Fry sauce (280 cal)

- 1 cup thin sliced (Julienne Cut) rainbow bell peppers & 1/4 an onion (60 cal)

- 1 cup Jasmine rice (320 cal)

Instructions:

- cut your chicken into a medium dice (small cubes) season with salt and pepper to taste.

- Start the boiling process for your rice. Follow the instructions on the package/bag of whatever brand you use. Check the calories to ensure you make changes in portion as needed. I use store brand Thai Jasmine Rice.

- Begin cutting your rainbow peppers (red, yellow, orange) Julienne style. Slice up your onion. Once halfway done, turn on the stovetop and begin cooking your chicken on medium heat, stirring occasionally for an even cook.

- Once everything is chopped up and ready to go, add it into your pan. The chicken should be a little over halfway cooked. Finish cooking the chicken and veggie mix on a medium-high heat, until veggies are desired texture (I usually go for soft and bendy.)

- Stir in the 1/2 cup of stir fry sauce. When I’m feeling good I’ll add a little extra, shits good. Keep the medium-high heat going, let the sauce boil for about 2 minutes or until desired thickness.

- Make sure your rice is done, if you followed the instructions or whatever it’ll be good.

- Serve and Enjoy!

Makes 2 servings, 890 cal for the whole thing, 445 for one serving, much better than the 800+ calories in fast food/restaurants meals. Personally I struggle to finish one serving so what you dont finish you can put away and finish when you get hungry later. Stay safe and healthy guys ❤️

(Rice is in the bottom of the bowl)

[foodieworldmelbourne]

Citrico review

Citrico's owners spent a year renovating the heritage terrace in Fitzroy North.Credit:CHRISTOPHER HOPKINS Opened last October, it's the first restaurant for Kroll and Forteza, who spent a year renovating this heritage terrace in Fitzroy North. Citrico has a rough-around-the-edges likeability that comes with being put together by people working it out, not brand agencies ticking boxes. The room isn't trending. There's no velvet. It isn't entirely pink. Wicker chairs and soft lighting meet big beams, red bricks and vibrant details like table cacti and a bar wrap that resembles a pretty Peruvian weave. It's testament to how personal and friendly the place and people are that the bar is being used for post-workout malbecs by women in spandex. The bar side of the business has form. Beers split the difference between Chilean and Mexican numbers and good local juice like La Sirene's citrus sour and Temple's smashable bicycle beer. The wines are either hyper-local heroes (Denton pinot, Jamsheed syrah and a sparkling from Oakdene, near Geelong) or Argentinian and Spanish malbecs, torrontes and tempranillos. If you like grassy raw spirit pisco, they have a bunch from Peru, but also Chile and two homegrown versions from Australia, which you can get straight up, soured, or in a cocktail whose mix with lemon and Inka Kola is like a long island iced tea taken way south of the border. Everything is meticulously balanced and dressed, right down to a watermelon soda stuffed with mint and lime for a sober trip.

Citrico's empanadas come in three versions (beef, pork and vegetarian).Credit:CHRISTOPHER HOPKINS By contrast, the food is touch more out there and rustic. The Nikkei-style ceviche has a nicely vibrant tigre de leche (the spicy, citrusy fish marinade, spiked with ponzu in this case) but the messy assembly of large, chewy cubes of kingfish and a couple of whole scallops over an iceberg leaf with corn nuts sucks a little appeal. Our sliced chorizo seems to have met the grill for too short a time, too. Far better from that kitchen hearth is a mountain of salty, citrusy and tender sections of suckered octopus tentacle and more delicate sheets of calamari. Ignore the wan side of pak choy with miso dressing and it's a cracker.

Creme caramel flan with hazelnut praline and preserved pears.Credit:CHRISTOPHER HOPKINS A smoked chilli-marinated spatchcock, meanwhile, is one of the best restaurant poultry moments I've had in an age. Dark crisp skin meets juicy, tender meat and a fresh and fiery kapallaq sauce made from yellow chillies and celery. There's an emphasis on catering to vegetarians, too, which is refreshing for a meat-heavy cuisine, but not always a success. The pastel de choclo, billed as a corn and eggplant terrine, is actually a hot, sweet-savoury cornbread situation with fudgy layer of eggplant and provolone in the centre and sticky corn puree base. Odd, but interesting.

The Machurita cocktail with pisco, curacao, lemon verbena and IncaKola. Credit:CHRISTOPHER HOPKINS Cauliflower, however, in a grainy, soupy gratin of soy milk, chillies and manchego, topped with walnuts, needs more time in the workshop. Best Chilean around? Not yet. But it's a great little neighbourhood place to chill. Order wisely and drink deeply for the win. Score 13/20 Address 376 Queens Parade, Fitzroy North, 03 9482 1482, citrico.com.au Open Thu-Sun noon-11pm; Mon, Wed 5pm-11pm Vegetarian Lots of options, including vegan ceviche, some better than others Drinks Great South American, Spanish and Aussie beer and wine list, specialising in piscos Cost Small dishes $6-$21; large plates $33-$42 Go-to dish Grilled spatchcock marinated in panca smoky chilli, kapallaq sauce ($35). Pro tip Come for the drinks, stay for the empanadas and spatchcock. Most Viewed in Lifestyle Loading https://www.theage.com.au/lifestyle/citrico-review-20190208-h1b0rt.html?ref=rss&utm_medium=rss&utm_source=rss_lifestyle

[bluepoodle7]

#HomemadeDinner #HomemadeSweetAndChicken #HomemadeAmericanizedChineseFoodReview

I tried the homemade sweet and sour chicken this meal was pretty good.

The chicken was firm but soft and had a light salty with sweet taste to this meal.

The pepper stir fry and pineapple were firm but lightly crunchy in texture.

The sauce was lightly sweet and sour and went well with this meal.

This used Pilgrims Chicken Tenders, Tj Farm Pepper Stir Fry Frozen, Libby's Pineapple Tidbits, and La Choy Sweet & Sour Sauce.

I would eat this again.

The calories.

Sweet and Sour Chicken Calories, Carbs & Nutrition Facts | MyFitnessPal

[lynnturnips2]

Cocktail Sweet n' Sour Meatballs

Cocktail Sweet n’ Sour Meatballs

Cocktail Sweet n’ Sour Meatballs

More over grape jelly meatballs, there is a new meatball in town. Who doesn’t like grape jelly meatballs? Everyone in my family certainly does. My family also likes the half dozen ‘other’ versions I have made too. You know the recipes, you’ve probably have made them also. Recipes that basically replace the grape jelly with jellied cranberry sauce, barbecue sauce…

[wikitopx]

The food scene in Olympia, Washington state's capital, is as diverse as the people it represents.

You’ll find a refreshing variety of food trucks on the corner of Fourth and Plum and sprinkled throughout downtown. Fine-dining establishments abound as well, some even boasting waterfront views. One common thread connecting all the most delicious restaurants in Olympia? You'll find the local harvest highlighted on each and every menu.  And here is Top 10 best restaurants in Olympia.

1. Fish Tale Brew Pub

Fish Tale Brew Pub is the oldest brewpub in Olympia. A full-service restaurant that offers Northwest cuisine, they also have 14 taps that feature Fish Tale Organic Ales, Leavenworth Biers and Spire Mountain Ciders, all of which complement the delicious fare. Using quality ingredients sourced from local purveyors, dishes sure to entice guests include oyster shooters served with cocktail sauce; fish and chips (cod fish fried in a Leavenworth Pilsner batter served with fries) and the brewer’s 8 oz grilled sirloin served with pub fries and seasonal vegetables. The menu also includes many vegetarian and gluten-free dishes making this casual pub a great place for everybody.

2. Gardner's Restaurant

A family-owned fine-dining establishment with signature cocktails. Admire rustic hardwood floors and exposed beams in the historic building Gardner’s calls home. Dine by candlelight as you start with a charcuterie board and razor clams, then move on to a tenderloin steak or Dungeness crab casserole. Finish with the signature Gardner’s St Germaine Martini, made with pink grapefruit juice. Take a stroll along the neighboring waterfront to cap off a perfect date night.

3. Tacos California

A much-loved downtown food truck serving authentic Mexican fare worth travelling for. While Tacos California has two locations in Olympia, it's the food truck park downtown (on the corner of Fourth and Plum) that's the best to visit. The atmosphere is upbeat and buzzy, thanks to a mingling of city dwellers and general passers-through and while tacos are a classic choice, you really should try the Cubana Torta for the fresh avocado, marinated pork and delicious breaded sirloin.

4. King Solomon's Reef

Describing itself as ‘The Best Diner in the Galaxy’ King Solomon’s Reef is a diner and lounge popular with locals and tourists alike. Open every day from 8am and closing at 3am, early or late-risers will love this venue as it serves breakfast all day and night. Within the lively retro-inspired interior, diners can sample a host of breakfast, lunch and dinner comfort classics, including vegan options, with highlights being fresh biscuits smothered with country sausage gravy and pressure-fried chicken served with mashed potatoes, brown or sausage gravy, salad and a biscuit. Delightful desserts, including pies and milkshakes, are also offered for those seeking to satisfy their sweet tooth.

5. Mediterranean Breeze

A Turkish-Mediterranean restaurant with cozy seating. Don’t let the strip mall location fool you. There’s a delightful atmosphere at Mediterranean Breeze with warm lighting and subtle music. Turkish chef Mehmet Sipahioglu uses northwest ingredients in traditional recipes, so you’ll recognize the source for local salmon, onion, and tomatoes. Try a classic wood-fired donair kebab with a combination of marinated beef and lamb, or the Turkish stuffed flatbreads baked in a brick oven.

6. La Petite Maison

Owned by chef Justin Wells and his wife, Zoe, La Petite Maison gives diners the taste of France in Washington. A fine dining establishment in a historic house in 1903, the culinary team looks for the best seasonal ingredients for its exquisite dishes and changes the menu every day to reflect those dishes. Some of the top choices on the menu include magret de canard and châteaubriand for two, accompanied by avocado lobster tails, Béarnaise sauce, baked green vegetables. With excellent service and impressive wine cellar, this place is a true gem.

7. Water Street Café

  A stylish wine bar with fine-dining in a restored historic building. There’s a contemporary bistro vibe at Water Street Café, located across the street from Heritage Park with views of Capitol Lake. The cauliflower appetizer is popular for its buttery garlic goodness, while entrées like the seared duck breast and goat cheese ravioli offer a refreshing spin on American classics. Tip: drop in for lunch or happy hour to dine on a smaller budget.

8. Narai Asian Cuisine

Narai Asian Cuisine, named after King Narai of Thailand, specializes in authentic Thai cuisine representing all regions of the country. Owned by Chef Kunlaboot and her husband, this establishment offers a warm and inviting environment to those seeking flavorful fare. A typical meal might begin with vegetable pot stickers served with vinegar sauce, followed by roasted duck in red curry or pumpkin red curry with tofu accompanied by Siam fried rice with garlic sauce, egg, tomato, bok choy, white and green onions and broccoli. With so many enticing choices, everyone is sure to find something to satisfy their cravings.

9. Budd Bay Café

Family-friendly waterfront eatery specializing in northwest seafood. Around since 1988, Budd Bay Café is a local landmark in Olympia dining. Take in views of Budd Bay with mountains in the distance. Local salmon, oysters, and crab are the go-to grownup items, while the kid-friendly menu includes burgers and pasta. Visit for Sunday brunch to enjoy an incredible spread of seafood, a meat-carving station, and flaky cherry turnovers.

10. Stone Creek Wood Fired Pizza

A mobile pizza truck, Stone Creek Wood Fired Pizza serves deliciously crafted pizzas that will satisfy even the most discerning diners. The menu offers pizza lovers a variety of delicious options, or if they prefer, guests can choose to create their own pizza. Great combinations to try include Italian cowboys, including red sauce, chopped mozzarella, bacon and BBQ sauce and Martha topped with alfredo sauce, chopped mozzarella, garlic, mushrooms, spinach and eggplant fresh sour. For those with a sweet tooth, their famous wooden cinnamon roll complete with cream cheese cream is a must-try.

From organic veggies to Washington cherries and signature northwest seafood, the area is packed with homegrown goodness. Happy eating, folks. And here is Top 10 best restaurants in Olympia.

From : https://wikitopx.com/travel/top-10-best-restaurants-in-olympia-701134.html

[jessekranzler]

Everything I ate in 2018

It’s been a long time since I updated this page. What a better way to update it then give you an exhaustive list of everything I ate last year.

Some quick disclaimers:

- This is a list of everything I ate and drank between 1/14/18 - 1/14/19. This counts everything swallowed excluding little bits of toothpaste here and there, and also includes gum and marijuana in edible format.

- Unless otherwise stated, all bowls of cereal were eaten dry. That is, without milk, alt-milk, or any other form of lubrication. I know it's weird, but deal with it.

- All food items are recorded to the best of my ability. Since I do not drink, most alcohol sips and samples over the course of the year are documented poorly and inconsistently, and for that I am truly sorry.

- You'll notice many entries for Trader Joe's mini mint ice cream sandwiches. I could never quite recall the exact name of them, but just know any combination of the words "mini", "mouthful", "mint", & "ice cream" are referring to the same item.

- Logging all of this made me realize I don’t know the canonical names for the various generic mint gum flavors, so I have just referred to them by the color of their packaging (since that usually indicates the flavor within.) My New Years Resolution for 2019 is to learn the names of these flavors.

OK, on with the list...

1/14 Four Horsemen - Farro ciabatta w olive oil - kale salad w tahini, sapore del piave, toasted sesame - Roasted kabocha squash, hazelnuts, pickled raisins, cilantro - Lentil stew, beets, celery root, yogurt, mint - Sour cream tart, blood orange, lemon - Persimmon leaf tea Home - One bowl of Cinnamon Toast Crunch Brooke & Ian's Apartment - Tortilla chips, guac, and salsa - Fennel salad w castelvetrano olives, provelone, citrus, & breadcrumb - Veggie burger w mustard, tomato, cornichon, & avocado - Perrier pink grapefruit Delivery from "Mango Mango Dessert" - mango juice sago with pomelo & mango ice cream - "Snow White juice" with mango and black rice - mango pancakes - mixed fresh fruit (pinapple, mango, durian) with sago and grass jelly 1/15 Home - one bowl of Cinnamon Toast Crunch - one mint weed chocolate - one half bowl of Cinnamon Toast Crunch (one full bowl split with Erica) - green curry from sripraphai - 3 handfuls of spinach - 1 wasabi kit kat 1/16 Home - 3 leaves of spinach - orange chicken, white rice, hot & sour soup, and 2 fortune cookies from Home's Kitchen - 1 Cinnamon Toast biscotti 1/17 1/2 turkey, salami, provolone sandwich, 1/2 chorizo and manchego sandwich from Lamazou Chapli roll and jaal moori from thelewala One piece of winter green trident 1/18 - pulled pork bahn mi with red curry sauce, cilantro, carrots, & mushrooms from BonMi - 1 beef stick and cubed pinapple - 1 snikiddy cheddar baked fry, one package of peanut butter cheese crackers, 1 orange - 1 glass of orange juice 1/19 - egg and cheese on a roll with hot sauce, salt, and pepper from cart in union square - 1 French fry from shake shack - 1 gross, cold piece of Buffalo chicken pizza with ranch dressing & 2 pretzel rods - pinapple / mint juice & cornichon, butter, and saucison sec sandwich from Maison Kayser 1/20 - 1 almond croissant from revolution, 1 glass of orange juice - 1 bowl of Cinnamon Toast Crunch, 1 mug of orange juice - 1/4 lb spicy beef jerky from Li King Beef jerky - 1 chicken wing, 2 chicken skin, and 2 squid leg yakitori skewers with rice, miso soup, potato salad, salad, spaghetti, and pickled daikon at oh Taisho - 1 scoop of cardamom lemon jam ice cream with pickled pinapple from Morgenstern's 1/21 Four horsemen - sesame ciabatta with Paola Bea olive oil - little gem salad with radishes, creme fraiche, hazelnuts, mint - potato gratin with caciocavallo - grilled pork chop with Dijon mustard & peppercress - baked golden russet Apple with cardamom & sweet cream St Agnes (medieval) feast - turnip tart with mozzarella and rose water - artichokes with cinnamon sugar and vegan butter - pompys (meatballs) in almond milk gravy - compost (root vegetable salad) - spice cake - mascarpone fritters - ossau iraty , Gouda , and one more cheese with crackers - wassail (spiced cider) - clementines studded with cloves - kumquats 1/22 - everything bagel with cream cheese - one bag of goldfish Honey's - Winter Salad with tardivo, treviso, grumolo, persimmon, cashew, & hemp - Polenta with spicy cauliflower, carrots, fermented ramps, & breadcrumbs - apple, pecan, and einkorn tart - a very large amount of orange juice 1/23 - mighty mango naked juice - witch finger grapes - pinapple - piece of epi baguette from Maison Kayser - crispy pork belly pad gra paw from sripraphi - lots of orange juice 1/24 - bowl of Cinnamon Toast Crunch - 2 beef sticks - one huge red Gatorade - leftover pork belly pad gra paw from sripraphi Ato - uni with soy reduction & wasabi - masu (trout?) with ginger, apple, & carrots - sashimi assortment: fatty tuna, stripe jack, Aji (horse mackerel), baby sea bream - sawara (Spanish mackerel), eggplant, gochujiang bouillabaisse - chirashizushi: ikura, shimaji, tuna, Madai, fatty tuna, uni, barracuda, cuttlefish - miso, egg drop, Japanese pickles - matcha panna cotta with azuki bean & sesame 1/25 - one banana - farro w butternut squash, grilled apples, jasper hill Mac & cheese, roasted kale w butter bean ragout, and tarragon mustard from dig inn - shoyu ramen with roasted mackerel from yuji - double chocolate cookie & cookies & cream ice cream sandwich from coolhaus 1/26 - plié au chocolat from Mayson Kaiser Gramercy Tavern - cheddar, apple, & thyme bread - chickpea soup with pickled cauliflower, yogurt, and chili oil - pork Toulouse sausage with sauerkraut, and apple cider mustard - brisket with pickles, pickled chilies, and picked onions and vinegar slaw from Mighty Quinn's 1/27 - glass of orange juice - bucatini with parmesan, parsley, butter, olive oil, and pepper - one glass of orange juice - one bowl of Cinnamon Toast Crunch Café Mogador - chicken tagine with preserved lemon, olives, and cous cous - grilled chicken & vegetable skewers with rice & Arabic salad - coolhaus double chocolate cookie with peanut butter ice cream 1/28 - fontina and onion focaccia from Lilia Caffe - mighty mango naked juice Barney Greengrass - sturgeon, cream cheese, onions, and capers on a toasted sesame bagel - 2 rainbow cookies - watermelon, cantaloupe, pineapple, mango, kiwi, & blueberries - leftover bucatini from yesterday morning 1/29 - one banana - chicken thigh teriyaki over white rice, salad with carrot ginger dressing from Glaze - tomato soup Hanoi House - pho bac (beef pho) with filet mignon, brisket, oxtail, & quay crispy breadstick - clams & congee (chao hao): broken rice porridge with roasted Manila clams, peanuts, scallions & crispy garlic - one scoop of strawberry sour cream streusel ice cream from morgensterns 1/30 - toasted plain bagel with cream cheese - grilled chicken poblano over white rice with corn, zucchini, lettuce, escabeche, suisa sauce, & smoked jalapeño salsa from Oxido - grilled steak with teriyaki sauce over white rice, salad with sesame dressing from Glaze - a glass of orange juice in the bathtub 1/31 -two apple cider cinnamon donuts from Breezy Hill Orchard - orange chicken, vegetable fried rice, & hot and sour soup from Homes Kitchen (split with Justin), 1.5 fortune cookies - grilled chicken thigh over white rice, salad with carrot ginger dressing from Glaze - baby carrots - 1 mini mint mouthful ice cream sandwich from Trader Joe's 2/1 - baby carrots - a bowl of Special K Red Berries - bahn mi xuong nuong (grilled pork chop) from Luu's Baguette Otway - bread with butter & sea salt - aged beef fat fried chickpeas - marinated mushrooms - kohlrabi with bayonne ham & chervil - grilled snails with sunchoke, garlic, & parsley - dorade with sauce american & potatoes - coconut pot de creme with passion fruit and toasted coconut 2/2 - one banana - paneer tikka biryani with pineapple raita from IndiKitch - one fortune cookie El Gran Canario - pollo a las brasas (rotisserie chicken) - moro (rice, beans, et al) - chinola (passion fruit juice) 2/3 - leftover chicken and moro from 2/2 - glass of orange juice - chocolate croissant & a bite of a chocolate almond croissant from Runner & Stone - La Quercia spicy borsellino salami - seared squid, soba noodles, baby bok choy, roasted maitake & baby shiitake mushrooms, charred scallions, roasted garlic, in a dashi (with added chicken fat & yuzu kosho) - double chocolate cookie with cream & cookies ice cream from Coolhaus 2/4 Four Horsemen - farro ciabatta with paolo bea olive oil - beet salad with yogurt, toasted walnuts, upland cress - savoy cabbage with black pepper and lemon - roasted chicken with herb butter - pear crumble with sweet potato ice cream - one bowl of Cinnamon Toast Crunch - La Quercia spicy borsellino salami - one glass of orange juice - 1 mini mint mouthful ice cream sandwich from Trader Joe's 2/5 - half everything bagel with cream cheese - one banana - chicken drunken noodles, spring rolls, & salad from Chaamlex - two mentos mints - ankimo miso ramen from yuji ramen - one mini mint ice cream mouthful from Trader Joe's - one glass of orange juice 2/6 - bacon, egg, and cheese from Shake Shack - grilled chicken breast platter with rice & salad from Tony's Dragon Grille - two mentos mints Samurai Mama - 3 veggie gyoza - 3 soft shell shrimp with spicy cod roe - tsukune udon with leek, yuzu, and togarashi - one scoop of vegan strawberry shortcake ice cream in a sugar cone from Oddfellows 2/7 - one banana - mojo chicken thigh over rice with elote from fields good chicken - smoothie samples from Blix - a large quantity of orange juice - one weed mint chocolate - a handful of mixed nuts - green curry and rice from sripraphai - black truffle salami from Charlito's Cocina - 5 ice cream mini mint mouthfuls from Trader Joe's 2/8 - two vitamin c cough drops (one grapefruit one lemon) - pernil with a twist (pernil, onions, sweet plantains, green sauce) sandwich from Sophie's Four Horsemen - bread, cultured butter, cantabrian anchovies - beef tartare, seeds, buttermilk, sesame cracker - montauk scallops, chilled dashi, finger lime, white soy - citrus salad, pistachio, cilantro, Calabrian chili, ricotta salata - spaghetti, Meyer lemon, spicy breadcrumbs, cured tuna heart - St. Louis ribs, plum glaze, togarashi, kaffir lime - sweet potato ice cream, pumpkin seed brittle - sesame semifreddo, orange marmalade, chocolate 2/9 Maison Kayser - iberico ham, manchego, figs, & mustard on a seeded baguette - plie au chocolat - black truffle salami from Charlito's Cocina - one macoun apple - dashi, roasted garlic, mushrooms, & scallions, bok choy, soba noodles - salad with macoun apples, grapefruit, shallot, olive oil, garlic, and lemon juice - 2 ice cream mint mini mouthfuls from Trader Joe's 2/10 - one apple cake donut, one sugar raised donut, and one orange juice from Mo's Doughs - one hot dog with brown mustard, a bag of "Scrabble Jr." themed cheez-itz, and a package of Oreos from Rahway High School - salami, mozzarella, lettuce, pickle, and mustard on a roll - glass of orange juice 2/11 - smoked sturgeon, cream cheese, onion, tomato, and capers on a sesame bagel from Frankels - two Harry's strawberries - one sparkling ice grapefruit - two slices of cantaloupe, four slices of pineapple, two burnt cocktail weenies, two burnt potato knishes, one gross egg roll at Zeide's wedding - butternut squash soup with croutons, two onion breadsticks, two sugar cookie with dairy-less strawberry cream sandwiches, one peanut butter rice crispie bar, & a sip of red wine at Zeide's wedding - grilled chicken thigh over rice, salad with carrot ginger dressing from Glaze - one glass of orange juice 2/12 - one banana - two spring rolls, clear soup (the kind that tastes like bath water, but in a sort of pleasant way), and chicken drunken noodles from ChaamLex Honey's - two different kinds of mead that I don't remember - salad of radicchios, persimmon, & seeds - squash, cashew, miche toast - mushroom, sorana bean, wild broccoli stew - one tangerine 2/13 - two bites of an extremely green banana - sesame bagel with cream cheese - general tso's chicken, vegetable fried rice, hot and sour soup from Home's Kitchen (split with Justin) - tunakotsu ramen with yuzu kosho, broccoli raab, tuna chashu from Yuji Ramen (also had two kinds of sake, but I don't remember them) - black sesame, ash, chocolate cake ice cream with blackberry compote, charcoal honeycomb candy, and whipped cream from Van Leeuwen - one glass of orange juice 2/14 - two apple cider donuts from Breezy Hill Orchard - salt & pepper grilled chicken, butter lettuce with tarragon dressing, mashed potatoes from Tender Greens - one chocolate cupcake with those gross Valentines sweetheart candies - two slices of sourdough bread with melted vegan cheese 2/15 - one banana Pippali - Chana masala - mutter paneer - basmati rice - saag - yellow daal - naan - okra & potato curry - salad - 3 mentos mints Alta Calidad - hiramasa ceviche, blood orange, Meyer lemon, fennel, habanero - Mexican roti, burrata, pickled onions, cilantro, bone marrow - mahi mahi tacos, olive veracruzana, crispy onions, saffron aioli - charred steak tacos, crispy chihuahua cheese, tomatillo salsa, cilantro 2/16 - one banana Tender Greens - grilled steak - arugula salad with fennel, Parmesan, and lemon - mashed potatoes - salted caramel cookie - samples of various macarons: passion fruit, honey / lavender, lychee / rose, pistachio, matcha, & coconut Cafe Mogador - merguez cous cous - baba ganoush with pita - olives 2/17 Four Horsemen - buttermilk biscuits, honey butter - Savoy cabbage slaw, mustard dressing, poppy seeds - jimmy red grits - St. Louis pork ribs, molasses glaze - 1.5 golden russet Apple hand pie with sweet potato ice cream - one altoid™ small mint Olmsted - hot apple cider - beer battered delicata squash rings with green tomato glaze - carrot crepe with little neck clams and sunflower - rutabaga "tagliatelle" with burgundy black truffle and brown butter - Long Island grilled duck breast and laab made from the legs, watercress - frozen yogurt with lavender honey - old school chocolate mousse with vanilla creme fraiche - citrus gummy 2/18 - roasted turkey breast sandwich on a baguette with pears and pecorino from Eataly - bottle of grapefruit juice - grilled hanger steak w onion soubise and maitre'd butter at Saison (the bistro in Newark airport, not the real restaurant in SF) - bag of United Airlines brand pretzels - 6 oz of raspberries 2/19 - half a bowl of special k red berries mixed with half a bowl of regular special k - glass of grapefruit juice - raspberries & yellow mango - 3 different cured meats The Patio (San Diego) - roasted vegetable flatbread with shishito pesto, broccolini, carrot, mozzarella, & Parmesan - open-faced steelhead trout sandwich with tomato, arugula, citrus aioli, asiago crusted sourdough & French fries - grapefruit mint soda - Moroccan chicken stew with citrus cabbage slaw - grapefruit Izze 2/20 - half a container of raspberries - spicy salami - container of blackberries - bake penne with feta, broccoli, and olives - fried chicken sandwich with pickled chilies & aioli on brioche, butter lettuce salad with tarragon dressing - beef stroganoff, cauliflower - 2 ice cream mint mini mouthfuls from Trader Joe's 2/21 - two bowls of half regular special K half special K red berries - container of raspberries - baked penne with feta, broccoli and olives - grapefruit Izze - red Gatorade Starlite Diner - chickpea battered winter greens with aioli - grilled flatiron steak with chorizo saffron rice and pickled chilies 2/22 - bowl of half regular special k half special k red berries - container of blackberries - leftover steak from 2/21 - container of raspberries - one loquat - baby carrots - corned beef, cabbage, potatoes, baby carrots, mustard - grapefruit juice 2/23 - one container of raspberries - grapefruit juice - a bowl of half regular special k mixed with half special k red berries - four lemon creme cookies - glass of grapefruit juice - baked penne with feta, broccoli, and olives - grapefruit izze Tacos Libertad - duck confit taco with Oaxaca cheese, blue cheese, caramelized onions, balsamic reduction, arugula, corn tortilla - caja china pork belly, sweet potato, cilantro aji crema, salsa criolla, corn tortilla - chips and guacamole - tonic water with lime 2/24 - a bowl of half regular special k mixed with half special k red berries - two mugs of grapefruit juice Guisado's - one chicharron taco - one chicken mole poblano taco - one cochinita pibil taco - cantaloupe Agua Fresca - one piece of chocolate toffee weed chocolate - toblerone - one spicy potato cheese taco from Taco Bell Jitlada - plaa pear (fried red snapper with basil and chilies) - green curry with squid - sticky rice - crudités 2/25 - tropical acai bowl - bottle of squirt - chicken fingers and French fries - two glasses of grapefruit juice - salad of red romaine, apple, carrot with honey lime vinaigrette 2/26 - one carrot - lots of Touchdown Crunch (football themed Crunch Berries) - container of blackberries - another carrot - container of raspberries Dune - lamb sandwich, flatbread, toum, lemon tumeric yogurt, marinated onions, seasonal greens, house s'rug, Bulgarian feta - baklava with saffron honey - one al pastor taco Honda-Ya - one chicken skin skewer - one chicken tail skewer - one squid leg skewer - one ginkgo nut skewer - side of yuzu kosho - pickled cucumbers - tako wasabi 2/27 - strawberries - one carrot Jon & Vinny's - ricotta, orange blossom honey, & sesame seeds on grilled Gjusta ciabatta - LA Woman pizza: burrata, tomato, basil, olive oil, sea salt - spicy fusilli, vodka, basil, Parmesan Night + Market Song - moo yang nom khon: fatty pork shoulder soaked in turmeric / condensed milk and grilled, w cucumber relish - larb lanna: chiang rai style larb, pork, pork liver, & pork blood with dry spices - khao soi neua: mae sai curried noodles with braised hanger steak and tendon - fortune cookie - one piece of toffee weed chocolate 2/28 - blackberries - grapefruit juice Destroyer - beef tartare, smoked egg cream, pickled mushrooms, radish sprouts - rice porridge, caramelized broccoli, burnt onion, puffed rice - chicken confit, heirloom grits, spigarello, roasted strawberry - Green gage plums, Bavarian cream, pistachio streusel Kismet - harissa olives - spring vegetable crudités with kumquats and almond aioli - marinated feta, roasted onion, beet, & orange blossom - avocado, puffed wild rice, crispy lentils, coconut vinaigrette - spiced carrots, chickpeas, cilantro, almond broth - kabocha squash, peanut, citrus, Aleppo pepper - Barbari bread with labne - jeweled crispy rice with egg yolk - honey mousse with kumquat, walnut, and puff pastry - two rosewater lemonades 3/1 - grapefruit juice - leftovers from Kismet (2/28) - a bowl of half regular special k and half special k red berries - grapefruit Izze - spicy salami - container of raspberries - grapefruit Izze Underbelly - Underbelly ramen: tonkotsu broth, soft boiled egg, chashu pork, adobo pulled pork - one piece of toffee weed chocolate 3/2 - one container of raspberries - one bowl of half regular special k half special k red berries - grapefruit Izze - dad's famous pasta - grapefruit Izze - berry weed gummy - two ice cream mint mini mouthfuls Oscar's Mexican Seafood - one battered fish taco - one skirt steak taco - one spicy grilled shrimp taco - one piece of Trident™ lime passionfruit gum - one grapefruit Izze - three lemon cookies - one piece of toffee weed chocolate 3/3 Davanti Enoteca - one sip of spoiled orange juice - orchiette with sausage, broccoli rabe, chili, lemon, and Parmesan - Biscoff cookies Bottle & Barlow - grapefruit, ginger beer, pepper, lime cocktail from Bottle and Barlow - Booch Craft ginger lime rosehip high alcohol kombucha - glass of Squirt - shot of Pappy Van Winkle 15 year - shot of Weller whiskey - glass of orange juice - bag of black pepper beef jerky - one Girl Scout lemonade cookie - a few ounces Modern Times passion fruit and guava gose - sample of an Old Fashioned Localis - ceviche, green curry, coconut, chard, parsnip - spring vegetable & "egg", roast, pickled, and raw vegetables, cider vinegar, pasture egg, blossoms - fire roasted octopus, romesco, potato, lemon, brussels - full barn chicken, mushrooms, fava greens, pilaf, Chardonnay - Risotto Milanese, osso buco, sundried tomato, olive - lemon olive oil cake, kiwi sorbet, fresh kiwi, olive oil powder, fennel cream, pistachio crumb - Rose geranium sorbet Kru - sip of sake - spicy tuna handroll - bite of chicken/pork bone broth ramen with crispy pork belly, enoki - 2 bites of wagyu burger, greens, relish, pickle, caramelized onion - 2 more sips of sake Bottle & Barlow - some grapefruit n/a cocktail - a sip of green chartreuse 3/4 - half of an apple cinnamon hand pie from Camelia Coffee Canon - ricotta pancakes, apple filling, Rosemary powdered sugar - Frank's special, fried egg, fried rice, sausage, shrimp, chicken drumstick, peppers, peas, pickled ginger - Smoked trout hash, dill creme fraiche, spinach, egg crepe - mixed grain bowl, pickled vegetables, artichoke hearts, pork belly, soft boiled egg, sunchoke, fried chickpeas, Caesar dressing - avocado Toast, Dungeness crab, preserved lemon, roasted tomato, brioche - smoked sturgeon, fromage blanc, beet greens, rye - chicken apple sausage - kimchi home fries - sweet potato cinnamon roll - fruit bowl, chamomile-lemon curd, lavender - grapefruit juice - grapefruit juice with ginger beer from Bottle & Barlow - grapefruit juice with ginger beer from Bottle & Barlow Masullo - 3 slices of Margarita pizza - 4 slices of cremini, bacon, cream pizza - 4 slices of arugula, chorizo, garlic pizza - 4 slices of salami, mozzarella pizza 3/5 Pho City - baked catfish, pinapple, sawtooth, garlic, rice paper, lettuce, rice noodles - bahn xeo, pork, shrimp - one peppermint candy Lalo's - piece of a fried potato quesadilla - bite of a Suegra (milanesa & pork loin) torta - chips, salsa, and beans - strawberry agua fresca - bite of an adobada taco 3/6 Camellia Coffee - bacon breakfast sandwich Lam kwong market - 1 egg roll Canon - bite of a chicken drumstick with urfa chile sauce, orange, dried garlic, Greek yogurt - sip of a martini - non alcoholic cocktail: grapefruit, lime, peach bitters, ginger beer, green tea, and edible flowers - sip of De Garde Hose Ginger Elizabeth Chocolates (ate 1 3/6, 1 3/7, 4 3/8) - raspberry rose geranium chocolate - california passionfruit chocolate - grapefruit fennel pollen chocolate - bergamot pale ale chocolate - wildflower honey yogurt chocolate - brown butter chocolate Kru - 2 Kumamoto oysters with sturgeon caviar, yuzu kosho - sip of sake juice box - sip of Gerard Bertrand 2014 sparkling rosé - pickled cucumbers with kelp jerky - pot of genmatcha - Sashimi (below) - shirako from Hokkaido poached then grilled with yuzu soy sauce - smoked sawara (king mackerel) with barley miso with bay berry - royal miyagi oyster bbq'd with butter, garlic and togarashi - poached ankimo with ponzu & hot sauce - Kushiyaki (below) - tea smoked duck breast , plum wine sauce - chicken tsukune - kimchi beef - ground beef with wagyu fat - jidori chicken egg yolk - hotaru (firefly squid) with mustard miso, tempura, and sesame - Nigiri (below) - scallop - akami (lean tuna) - chu-toro (medium fatty tuna) - o-toro (fatty tuna) - kanburi (winter yellow tail) - kinmedai (golden eye snapper) - kamasu (barracuda) - shima aji (jack mackerel) - madai (Japanese sea bream) - poached and marinated sturgeon, fried sturgeon skin, sturgeon caviar - marinated blue fin tuna head meat with torched Santa Barbara uni - flounder with ankimo, shiso, torched flounder fin muscle - Hokkaido uni - torched wagyu beef, quail egg, lemon, truffle oil, salt - negi toro maki - Australian wagyu rib eye cured in koji, grilled with spring vegetables and white soy hollandaise - sip of Fernet - mochi brownie cake, vanilla ice cream, sesame powder, lychee dots, edible flowers, coffee cremeaux, green birthday candle Bottle & Barlow - Non alcoholic cocktail: grapefruit, ginger beer, chili oil - 4-6 sips of two variations of whiskey, passionfruit, honey, salt, lemon, angosturra bitters 3/7 - grilled asparagus, jalapeño, avocado, micro cilantro, fried leek, pickled wasabi, shiso hand roll from Kru - leftover wagyu from 3/6 - one ginger Elizabeth chocolate (see 3/6) South - fried chicken, biscuit, honey butter, and kale greens - roasted carrots Louie's Gen-Gen Room / Liholiho Yacht Club - ginger beer with passion fruit non alcoholic cocktail - wagyu beef jerky, 5 spice - hamachi poke, octopus puff, radish, spicy mayo, black sesame - coconut and pinapple non alcoholic cocktail - sip of Gamay Rosé "Les Griottes" Beaujolais 2016 Domaine Vissoux - sip of skin fermented vermentino "his" carneros 2015 Ryme PCH - non alcoholic cocktail: lime, ginger beer, mint - sip of Oh Snap cocktail - sip of Lucky Melon cocktail - non alcoholic cocktail: snap pea, soda water, citrus, simple syrup Mister Jiu's - sip of Year of the Dog (rum, sesame, orange curaçao, orgeat, pineapple, lime - wild mushroom bao - crispy scarlet turnip cakes - Dutch crunch BBQ pork buns - fermented cabbage, Sichuan oil, cilantro - tendrils, greens, & stems with meyer lemon & roasted garlic - hodo tofu skin with yellow foot mushrooms, chives, cured egg yolk - carrot 'ma jiang mian', mustard greens, chanterelle, sesame, bergamot - brûléed Dan tat (egg custard tart) 3/8 - 4 ginger Elizabeth chocolates (see 3/6) Tartine Manufactory - morning bun, cinnamon, sugar, orange zest - shelling beans, asparagus, fava & pea greens, mint, soft boiled egg, ricotta salata - beet shrub soda - bite of halibut crudo, mango, puffed rice, cilantro, mint - bite of wild mushroom tartine, ricotta, Parmesan, arugula - mango la croix State Bird Provisions - yellow eyed bean falafel, preserved lemon, pink peppercorn yogurt - oysters with kolrhabi kraut, chili oil and white sesame - roasted root vegetables with black sesame aioli - silken tofu with kimchi beans, pickled clams, aged tamari - Jamaican jerk style octopus with potatoes - crispy pork belly, Vietnamese vinaigrette, grapefruit, herbs - state bird with Provisions, sour onions, Parmesan - heart of Palm salad, kiwi, lilikoi vinaigrette - kiwi / long pepper soda - sourdough garlic fry bread with burrata - half moon bay spot prawn, chili jam, brown butter - guinea hen / shiitake dumping, aromatic broth, preserved lemon - poppyseed buckwheat beef tongue pastrami pancake - pineapple granita, elderflower tapioca, Cara Cara, kumquat, yuzu curd - chocolate ganache passionfruit tart, apricot jam, pink peppercorn - creme fraiche ice cream sandwich, black sesame macaron, awesome sauce (chocolate / honey), cocoa granola - peanut, muscavado, chocolate, milk shot True Laurel - sip of Grandma's to Blame (islay gin, clarified grapefruit, manzanilla, lavender, honey ferment, salt) - sip of Top Dawg (fermented shinko tonic, rancio wine, black sudachi, & smoked salt) 3/9 - honey oat nutrigrain bar - glass of orange juice - half of a watermelon basil THC sublingual strip Mourad - strawberry & tumeric non alcoholic cocktail: strawberry, beet, black pepper, turmeric, lemon - kefta meatballs: tomato, cucumber, feta, basil - couscous, broccoli, sesame, beet, harissa, radish - basteeya, duck, verjus, aziza curry, banana, turnip, almond AL's Place - winter citrus shrub - brine pickled French fries, smoked apple sauce - brassicas, bravocado, burrata, pumpkin spiced furikake, green tomato - asparagus, green peach mayo, white beech, yuzu cucumber, burnt miso - sunchoke curry, black lime-cod, citrus jewels, persimmon jam - grits, goat's milk curds, chimichurri, figs, spicy Brussels, hedgehogs - red bow trout, tom yum nam khon sauce - steak tartare, pickled kohlrabi, black mandarin, horseradish - crisp brisket, garden variety greens, awesome sauce, j-nards - winter citrus, avocado mousse, cardamom crunch - warm brownie, PB ice cream, "payday" filling Liholiho Yacht Club - passion fruit & ginger beer - tuna poke, sesame oil, radish, nori cracker - beef carpaccio, fried oyster, 1000 island, butter lettuce 3/10 - 3/4s of a nutrigrain honey oat bar - 1/4 of a tarragon citrus THC sublingual strip Fish - Monterey squid with fresh fettuccine - Portuguese red chowder: tomato, linguica, clams, Madeira, smoked paprika, cilantro, watercress - peacemaker sandwich: cornmeal crusted oysters, Fra'Mani ham, shredded lettuce, tabasco mayo, roll - chili lime coleslaw - crab roll: Dungeness crab, torpedo roll, butter, chives - shoestring fries Shed - bite of nougat - chocolate passionfruit truffle - segment of TDE tangerine SingleThread - barley tea with herbs - late winter in Sonoma (details below) - cauliflower panna cotta with osetra caviar - Japanese needle fish, oro blanco, wasabi from half moon bay - shallow water bream, negi, kombu - barracuda, radish, ponzu - komatsuna, sauce of sesame - kyoto red carrots, Green garlic sheep's milk yogurt - geoduck, soy cream, winter citrus - firefly squid, mustard miso, mustard flowers - big eye tuna, smoked avocado - shigoku oysters, malted potato - chawan mushi with braised greens - non-alcoholic gin with sparkling frilly mustard and citrus - Akabana kanpachi: jelly of local citrus, daikon radish, imperial miso, and komatsuna - sparkling cucumber with meyer lemon reserve & blood orange - Dungeness crab: heirloom pumpkin, yuba, makrut lime, kani miso - mulled kombu dashi - ora king salmon "ibushi-gin": shio-koji vinaigrette, steelhead roe, & myoga - Pinot noir juice with buddha's hand and smoked cherry - poached fois gras: dried and fermented beets, black truffle, wild winter greens, and roasted chicken broth - amazake and liquid shio koji - black cod "fukkura-san": broth of ember grilled cod bones and saikyo miso - lacto-fermented apple steeped in sencha leaves - American wagyu: roasted broccoli, nettle cream, and sunchoke - hibiscus kombucha with smoked beet and black tea - Sonoma grains: braised wagyu short rib, pickled vegetables, shiitake tea, ice-filtered beef broth - sunset oolong with hawthorn berry and white tamari - yogurt tarragon sherbet: blood orange, sumac, and sablé breton - pecan ice cream: Cara Cara orange, miso financier, and pecan - apple cider and honey with fig balsamic - wagashi: pine nut praline, Japanese cheesecake with kumquat, coriander and citrus custard True Laurel - bar nuts: warm, savory, candied, brassicas, meyer lemon - non alcoholic cocktail: seedlip non alcoholic gin lavender fizz 3/11 In Situ - bread with sesame butter - cuttlefish cappuccino: potato, braised cuttlefish, ink (Massimiliano Alajmo, Le Calendre, Rubano, Italy, 1996) - dill-brined cabbage: wasabi emulsion, stout vinegar, black truffle, mushroom (Simon Rogan, L'Enclume, Cartmel, England, 2013) - wasabi lobster: mango jelly, Thai vinaigrette, wasabi marshmallow (Tim Raue, Restaurant Tim Raue, Berlin, Germany, 2013) - Jokbal Ssam: lettuce wraps with pig's trotter, sesame leaf (Byung Jin Kim, Gaon, Seoul, South Korea, 2015) - beef & pumpkin molé: cranberry beans, radish, cashew (In Situ) - Oops! I dropped the lemon tart (Massimo Bottura, Osteria Francescana, Modena, Italy, 2012) - Jasper Hill Farm cheesecake: Hazelnut, white chocolate, cookie (Albert Adrià, Tickets, Barcelona, Spain, 2015) - Dang™ original flavor sticky-rice chips Pagliacci Pizza - one salami piccante pizza: rosmarino salami from Salumi, sweet peppers, mozzarella, Rosemary, tomato sauce - one goat cheese primo pizza: goat cheese, fresh and sun ripened tomatoes, green peppers, mozzarella, mushrooms, garlic, olive oil 3/12 - leftover pizza from 3/11 - BLT with egg sandwich from Le Panier - white peach ginger beer - 1/4 tarragon citrus thc strip - tarragon cucumber ginger beer - red grapes - salad with chickpeas, salami, roasted red peppers, and cheese - bucatini with snap peas, Parmesan, butter, smoked bacon, & shiitakes - 1/2 tarragon citrus thc strip - pistachio gelato & raspberry sorbet 3/13 - 3 piece dark and white mixed fried chicken and a roll from Ezell's - grapefruit izze - a few bites of a veggie sandwich from Le Panier - two slices of pizza from 3/11 - calamansi soda - slice of marionberry tart and a few bites of a pear tart from Le Panier 3/14 - salad of butter lettuce, raddichio, pea shoots, snap peas, radishes, mandarin, oro blanco grapefruit, Fresno chili, basil-lemon vinaigrette - oro blanco grapefruit and mandarin juice - 1/2 watermelon basil thc strip - waffle cone from Molly Moon's Salare - sourdough bread - salumi & charcuterie: pickled carrots, cauliflower, broccoli, eggplant, cornichon, mustard, pork rillette, pork terrine with pistachio, pork terrine with carrot, whipped lardo with Rosemary, spicy salami, sesame cracker - lamb tartare, yacón, kimchi, smoked egg, & rye - gnocchi, shishitos, & black pepper - white asparagus, hen egg, sauerkraut, spring garlic, & sunflower seed romesco - cavatelli, squid ink, calamari, jalapeño, preserved lemon, & sea beans - pork, broccolini, Hakurei turnips, freekeh, alliums, & apple butter - passionfruit soda - rhubarb tart, almond cream, Rosemary rhubarb coulis, orange tuile & thyme ice cream - bergamot crème brûlée, lemon creme fraiche, mango, Cocoa nib tuile, blood orange & earl grey macaron - ginger hibiscus tarragon jelly 3/15 - leftover pizza from 3/11 - mandarin & oro blanco grapefruit - 1/2 watermelon basil thc strip - fresh waffle cone from Molly Moon's Annapurna - tensing momos (Himalayan chicken momos) with peanut, sesame, and tomato chutnies - Himalayan lamb curry: Tibetan herbs, Sichuan pepper, tomatoes, onions, sweet peas, potatoes - beet strawberry rose sorbet with rhubarb yuzu yogurt vegan ice cream from Frankie & Jo's 3/16 - half finnochiona half mole salami sandwich with fresh mozzarella, onions, and peppers on Giuseppe bread from Salumi - fresh waffle cone from Molly Moon's - dry sparkling rhubarb soda - weed mint chocolate - blackberry jalapeño margarita: tequila jalapeño infusion , Cointreau, lemon juice, blackberries Tsukushinbo - miso soup Nigiri - salmon roe - eel - yellowtail - scallop - tuna - salmon - shrimp - surf clam - sea bass - tuna roll - Two French fries with ketchup - one piece of that green Orbit mint gum - pinapple cake and a bite of an almond cookie - part of a porchetta sandwich from Salumi 3/17 Hi-Spot Cafe - corned beef hash, 2 eggs over medium, wheat toast - orange juice Salt & Straw - one scoop strawberry honey balsamic with black pepper ice cream, one scoop of Ellenos Yogurt & matcha ice cream in a waffle cone Ooink - spicy ayam goreng: fried chicken with Malaysian spices (curry leaf, galangal, ginger, lemongrass, turmeric, garlic) - spicy kotteri ramen 3/18 - slice of cheese pizza from Two Bros - 6 pan-fried Mimi Cheng's (chicken and zucchini) dumplings from Mimi Cheng's Cha An Teahouse - hojicha - raindrop cake with Sakura flower and Mochi - strawberry / raspberry tart with cheesecake pieces - cookie plate: black sesame / matcha, matcha shortbread, yuzu shortbread, chocolate - Amy's vegetable lasagna - bowl of Cinnamon Toast Crunch - glass of orange juice 3/19 - bag of Cinnamon Toast Crunch - charred chicken with brown rice, grilled heirloom apples, roasted kale with butter bean ragout and tarragon mustard from Dig Inn Yuji Ramen - chawan mushi with rhubarb and arare (toasted mochi) - shoyu ramen with roasted monkfish Honey's - radicchios, kumquat, seeds - chaga chocolate cake 3/20 ChaamLex - chicken drunken noodle - clear (bathwater) soup - veggie spring rolls - beef tartare smørrebrød, chive mayonnaise, pickled pearl onions, mustard, rye crumble from Open Rye Los Tacos No 1 - one adobada taco - one pollo asado quesadilla - 1/2 watermelon basil thc strip - Mighty mango naked juice 3/21 - Chicken kebab, basmati rice, hummus, babaganouj, salad from Dar 525 - 2 glasses of orange juice - 1 umeboshi onigiri & 1 kombu onigiri from Dianobu - 1 matcha Joe's O 3/22 - grilled chicken rice bowl with olives, pickled carrots, green pea hummus, greens, feta, roasted red pepper sauce, grilled zucchini & tomato, cucumber tomato salad, & fennel salad - grilled steak with mashed potatoes, arugula, fennel, Parmesan salad with lemon vinaigrette from Tender Greens - 4 tagalong cookies 3/23 - shackburger & fries from Shake Shack - 2 tagalong cookies SriPraPhai - crispy Chinese watercress salad, tofu, king oyster mushroom, snow mushroom, cashews, chili, lime - pad see ew with vegetables - green curry with vegetables 3/24 - leftover pad see ew from 3/23 - 3 tagalong cookies Ugly Baby - kang kua supparod: mushroom pinapple curry - laab ped udon: duck laab - pla tod kamin: fried tumeric sea bream - Sticky rice - rhubarb semolina pound cake from Bien Cuit - 1/2 tarragon citrus thc strip 3/25 Four Horsemen - sesame baguette with paolo bea olive oil - little gem salad, green goddess dressing, anchovy, parmigiana reggiano - broccolini, pine nuts, Calabrian chili, currants - roasted pork loin, fennel, pimiento de espelette - hazelnut ice cream, dulcinea coffee, chocolate crumble - sip of 1712 sake - two tagalong cookies - 1/2 citrus tarragon thc strip - one tagalong cookie - leftover green curry from 3/23 - one mandarin 3/26 - half of a croissant - Frenchman's lunch: cantaloupe, sweet coppa, Calabrian chilies, mozzarella, epi baguette, apricot jam, genoa salami, & brocollini - pinapple Alon shaya cookbook event - 2 pieces of zaatar fried chicken - 2 cherry pistachio cookies - 1 laatke - roasted tomato summer vegetable Israeli cous cous 3/27 - another Frenchman's lunch (see 3/26 for the wares) Oh Taisho - 2 squid leg skewers - 2 chicken skin skewers - 1 chicken wing skewer - pickled daikon - rice - miso soup - potato salad - spaghetti - green salad - pistachio ripple gelato and apricot tangerine sorbet from Superiority Burger 3/28 - two apple cider donuts from Breezy Hill Orchards - continuation of Frenchman's lunch (3/26) minus Calabrian chiles & broccolini plus macoun apple, two carrots, and honey oat sourdough from She Wolf Bakery - broccoli with garlic from Westville - chocolate pistachio halvah from Seed + Mill - pineapple & sugar snap peas 3/29 Gramercy Tavern - cheddar apple bread - short rib French dip sandwich with pickled vegetable giardiniera & beef au jus - beef broth with oyster mushrooms, Serrano chili, and egg noodle - green curry ice cream sundae, sticky toffee cake, puffed rice, kumquat compote - pesto tortellini from Trader Joe's - sugar snap peas - glass of tangerine juice - one mandarin 3/30 - spicy beef noodle soup from Burp Bowl - spuma chinotto soda - scoop of vegan peanut butter chocolate ice cream and a bite of vegan cookie crumble strawberry jam from Van Leeuwan - 1/2 tarragon citrus thc strip - 1 mandarin - ricotta and spinach tortelloni with red pesto from Trader Joe's 3/31 - spaghetti with turkey bolognese, shiitake mushrooms, & chilies - 1/2 tarragon citrus thc strip - tangerine juice - sip of hawberry tea and a few bites of tiger vegetable salad from Xi'an Famous Foods Okonomi - barley tea - squid, irazake (reduced sake with umeboshi), peas, shiso, tangerine oil, chrysanthemum - sashimi: surf clam foot, big eye tuna, fluke cured in kombu with yuzu kosho and soy sauce with bonito flake - surf clam adductor muscle , chickpea, scallop liver - sunchokes, surf clam guts, swordfish bacon, fermented ramp & vinegar - clam lip, scallop, mustard miso, scallion - chawan mushi, rhubarb sauce, arare, seaweed - poached tilefish, ginger, scallion, meyer lemon, pea shoots, dashi - scallop, maitake broth, olive oil, miner's lettuce, horseradish, lemon zest - sip of Yamahai sake - miso roasted Spanish mackerel, puntarelle with sesame and garlic pickled in miso - ushiojiro miso soup, leek - maitake mushroom cooked in clay pot with fish bones, rice, sweet soy cured egg yolk - pickled vegetables - miso fermented tofu - glass of Brooklyn kura namazake - buckwheat chiffon cake, whipped cream - matcha 4/1 - four frozen Thin Mints - one mandarin - pasta with turkey bolognese, shiitake mushrooms, and chilies - one mandarin - matzah ball soup, parsnip, carrot, turkey, dill - lamb, rosemary - shmura matzah - asparagus, dukkah, lemon zest - roasted sweet potatoes - arancita soda - coconut gelato, pineapple, chocolate macaroon 4/2 - Frenchman's delight: (see below) - salad of Belgian endive, Boston lettuce, little gem, broccolini, Calabrian chilies, Italian dressing - fresh mozzarella - epi baguette from Maison Kayser - genoa salami - bresaola - cantaloupe - 7 mini sweet cakes from a cart on Canal St Locanda Verde - focaccia - fresh sheep's milk ricotta with grilled bread - squid ink linguine, frutti di mare, soppresata, shishito pepper - malfaldine verde, white veal bolognese, aged parmesan, pink peppercorn 4/3 - Frenchman's delight (see 4/2) - one mentos mint - bite of Royce Sakura fromage chocolate King - Sardinian flatbread - panisse - grilled mackerel with preserved lemon, capers, and parsley - ravioli with spinach, nutmeg, butter, and parmesan - lombatello chargrilled over Rosemary branches, smashed ceci, rainbow chard, marinated chili 4/4 - Frenchman's delight (see 4/2) plus butter and apricot jam - chocolate ice cream cone with chocolate crunch from Mr Softee - three samples of bread from Meyer's Bageri: rugbrød, sesame rye, and sourdough Karczma - ogorkowa - breaded chicken cutlet with mashed potatoes and sauerkraut - one mint - 4 chewable Aspirin (orange-flavored) - pineapple - two pieces of rainbow cake 4/5 - charred chicken, quinoa with preserved lemon & lime leaf, charred green beans with pumpkin seed romesco, radishes & sweet pea leaves from Dig Inn - dashi with mountain yam soba, baby bok choy, hon shimeji mushrooms, roasted shiitakes, & roasted scallions - two pieces of Royce Sakura fromage chocolate 4/6 - spicy basil fried rice with tofu, clear soup with hon shimeji mushrooms & cabbage, veggie spring rolls from Thai Villa - 1 mint thc chocolate Yuji Ramen - ankimo miso ramen with squid - barley tea - 1/2 CoolHaus strawberry snickernoodle ice cream sandwich, 1/2 CoolHaus chocolate cookies and cream ice cream sandwich - lots of Tangerine juice - piece of rainbow cake 4/7 - bite of She Wolf miche bread - 1/2 of "big breakfast" (Belgian waffle with whipped cream, Canadian bacon, sausage, bacon, two over medium eggs, Cholula hot sauce) & an orange juice from Clark's Diner - 1/2 mint thc chocolate - one bite of black pepper off a tree and oxalis from the ground at the Brooklyn Botanic Garden - one slice of white pizza from Best Pizza - roasted potatoes, sunchokes, & shiitake mushrooms with Calabrian chilies and citrus zest - duck breast cured in 5-ish spice basted with white pine butter - salad of blood orange, pea shoots, micro wasabi greens, red veined sorrel, butter lettuce, radicchio, ricotta salata with citrus chili dressing - one piece of Royce Sakura fromage chocolate - one piece of rainbow cake - two frozen thin mints - hojicha tea - grapefruit juice - 1/2 thc mint chocolate 4/8 Four Horsemen - whole wheat baguette, paolo bea olive oil - grilled chicories, lemon, parmigiano reggiano - marinated mushrooms - chicken thigh skewers, oregano, yogurt - mint chocolate chip ice cream - one bite of chocoberry cookie sandwich and a bite of chocolate marshmallow cookie from Ovenly Babu Ji - papadum with cumin-spiced yogurt, chili hot sauce, tamarind chutney, pickled mango, mint chutney, sweet mango sauce - short rib korma, fresh curry leaves, cardamom, coriander, coconut, & cashew curry - tandoori chicken, spiced yogurt, sprout salad 4/9 - one jelly donut, one glazed donut - Frenchman's delight: butter lettuce, Boston lettuce, pea tendrils, micro wasabi greens, Italian dressing, head cheese, She Wolf miche croutons, mozzarella, Calabrian chili - one BelVita cranberry orange breakfast biscuit - leftovers from Babu Ji (see 4/8) - 1/2 thc mint chocolate 4/10 - Frenchman's delight (see 4/9) Contra - non alcoholic cocktail - shrimp, red shiso, beet purée - sourdough bread & butter - black bass & lobster tartare, castelvatrano olive, finger lime, kumquat, nasturtium, Hokkaido uni - potato & spelt crepe, boudin noir, onion, herbs - olive oil poached halibut, spring onion, morels, green peppercorn broth - guinea hen, white asparagus, hazelnut - Winninere cheese (Jasper hill), potato, honey - elderflower, pistachio, vanilla mousse, pickled celery - mango semifreddo, vanilla olive oil - strawberry, lavender ice cream, milk meringue - 1/2 thc mint chocolate - Tangerine juice 4/11 - Frenchman's Delight (see 4/9) Honey's - salad of wild pennycress, fennel, scallion, claytonia, Rupert reserve - butter beans, nettle pesto, breadcrumbs - Chaga chocolate cake 4/12 - Frenchman's delight (see 4/9) - grapefruit juice Barano - pizza with green garlic, ricotta, shaved asparagus, stracciatella, pea greens - beet caramelle, goat cheese, feta, golden beets, nigella seed - fusilli lunghi, lamb shoulder, roasted peppers, preserved lemon, fennel - saffron gigli, Calabrian honey, pecorino, black pepper - grapefruit juice 4/13 - two eggs, cheddar, tomato, avocado, spinach, lemon aioli on baguette from Au Bon Pan - mini pretzels Centurion Lounge at MIA - arroz con pollo, olives, roast peppers, cous cous with cumin, annato chicken - Mexican style corn - heirloom tomatoes - vanilla pudding, whipped cream, graham cracker crumble - blackberry lemonade - pesto pasta - mini pretzels - can of Sierra Mist - stale crackers with processed "gruyere" (aka cheddar / American cheese) spread - salad (aka romaine with red bell peppers) - chocolate caramel brownie - one lemon hard candy 4/14 - chicken chili - lomo saltado - strawberries - scrambled eggs - bacon - queso fresco - peach juice - cantaloupe juice - pineapple - hearts of palm Astrid y Gastón - Santo Morado n/a cocktail: purple corn, grapefruit, Tangerine, pineapple, and mint - sip of pisco sour - sip of Lima passion (passion fruit syrup, orange, cedron, lime) - three sea bass ceviche tasting: 19th century style with sour orange, 20th century with lemon and limo chili, 21th century street food style - arroz con pato: duck leg and breast with coriander rice, egg, salsa criollo and banana - strawberry, basil flower cocktail with some sort of alcohol I can't quite identify but i'm pretty sure it's white wine - blue corn & berry bread, potato cheese aromatic herb roll, cheese croissant, focaccia with rosemary with avocado butter, smoked tomato butter, and plain butter - bite of grouper with mole corn stew, tamarillo, and cilantro tortillas - bite of norteño style sea bass with wheat, peaks, and a cebiche-ski amarillo emulsion - King Kong: pineapple, quince, homemade caramelized milk, lúcuma, coffee and saffron ice cream - bite of 70% chocolate Central: - (with non-alcoholic & alcohol pairings throughout) - Rock Molluscs: sea snail, mussel, sargassum, limpet - Desert Plants: huarango, cactus, sweet potato leaf, loche - Mil Moray: potato, tree tomato, alpaca, muña mint - Thick Stems: olluco, chincho, onion, field mustard - Waters of Nanay: piranhas, cocona, achiote, huampo bark - Forest Cotton: river shrimp, llanten, huito, pacae - High Jungle: macambo, cassava, copoazu, air potato - Marine Soil: sea urchin, pepino melon, razor clam, seaweed - Tree Points: avocado, kiwicha, arracacha, lake algae - Land of Corn: kculli, purple, chulpi, piscorunto - Amazonian Plain: churo, cecina, black chili pepper, bellaco - Coastal Harvest: scallops, yellow chili pepper, milk, tumbo - Sea Coral: octopus, crab, squid, sea lettuce - High Andes Mountains: pork belly, yellow mashwa, kañiwa - Amazonian White: yacon, coconut, wrinkled lemon - Lower Andes: cacao, Chaco clay, cushuro, muña - Medicinals and Plant Dyes: congona, matico, malva, pilipili - (and various samples of the vegetarian equivalent courses) 4/15 - cup of coca tea - samples of salt (in the form of sea salt, salt water and salt in water that was almost ready to harvest), various varieties of dried corn, salted chocolate, and dried banana - frutillada (chicha with strawberry) & chicha Mil - tasting of chocolate: 72% chocolate, cocoa nibs, chocolate that has been ground for 3 days, strawberry chocolate truffle - Preservation: freeze dried potato chuño, corn, wild uchucuta, black maca - smoked lettuce, pampanis drink - Plateau: cabuya nectar, lamb, kanihua grain, white quinoa - Cabuya, tumbo drink - Andean forest: lupinus legume, pork belly, avocado, rocoto pepper - leche de kiwicha, cedron drink - Diversity of Corn: piscoronto, chullpi, white corn, queso fresco - kombucha with cacao nib - Extreme Altitude: duck stew, black quinoa, lake blue-green algae, chicchipa - airampo, konuka drink - Central Andes: potatoes, stems, chaco clay, wild chincha - chirimoya, coca, muña drink - Frozen Cordillera: wild muña, mint, tuber ash cream - maiz, sacha inchi, molle drink - Huatia of Cacao: mashwa coca leaf, cacao, sacha inchi - muña tea - sip of black coffee and cappuccino - one miscellaneous macaron 4/16 - strawberry yogurt with mango, pineapple, and corn flakes - bread - avocado, ham, cheese, scrambled eggs - orange juice - coca tea - chocolate oatmeal raisin cookie that tasted like none of the aforementioned ingredients (more of a mild sawdust cookie) - one Peruvian passionfruit - quinoa with sofrito and aji criolla - Electrolight™ piña flavor - one Tangerine - bacon salad sandwich? (I think that's what it was?) - granola bar of puffed kiwicha, large raisins, and maybe some form corn - three coca leaves - passionfruit ice cream - inca soup: dried potatoes, beef, Lima beans, quinoa - lomo saltado - two slices of salami & pepperoni pizza 4/17 - pineapple, avocado, baguette, queso fresco - one coca candy - scoop of passion fruit gelato, scoop of strawberry gelato, scoop of chocolate gelato - penne with mixed vegetables, garlic, and Parmesan - one bite of grilled chicken with honey lime sauce delivered via the classic "here comes the helicopter" method - vegetarian sandwich: brown bread, olives, carrots, zucchini, and roasted red peppers - half of a chocolate brownie - muña tea - chicken Caesar salad with quail egg & cashews - one bread roll - a few bites of penne with tomato, basil, cream sauce 4/18 - 2 chocolate coffee bon bons Los Toldos - 1/2 Peruvian roast chicken with French fries - avocado with salt and tobacco onions - sample of lucuma ice cream, sample of aguaymanto ice cream - passion fruit mousse Chicha - corn bread, potato bread, rocoto butter - alpaca carpaccio, turnip flowers, cipriani sauce, chips, & Andean pesto - tumbo, passionfruit, Tangerine juice - oven baked lamb foreshank, vegetable huatia, & tubers - strawberry & tumbo: Quillabamba tumbo mousse, kiwicha, arroz con leche foam, strawberry compote, and Manjar blanco ice cream - 2 alfajores (Peruvian cookie) 4/19 - salami - country ham - two mini baguettes - scrambled eggs - queso fresco - marinated trout - pineapple - green & black olives - orange juice - pineapple juice - one croissant - lemonade with muña - rice - fried white river fish (paramo) with orange - fried rice with jerky and banana - salad - papaya - pineapple - flan - one cocoa bean eaten from a fruit picked in the rainforest - cocoa bread & Brazil nut bread - eggplant timbale with sachatomate sauce and citrus from the jungle - farfalle with regional vegetables, curcuma sauce - cold watermelon soup, copoazu, green apple 4/20 - spaghetti with ham, olives, & cheese - vegetable fried rice with pork - fried BBQ chicken with citrus - beans - mashed potatoes - lemon pie - pineapple - one fish eye chili picked and eaten in the rainforest - beet cream soup with green plantains - beef tenderloin with black pepper sauce, potato croquettes, sautéed vegetables - fruit napoleon, cream, chocolate truffles 4/21 - one piece of white bread toast with butter - queso fresco - one slice of ham - pineapple - pineapple juice - roasted potatoes - one tiny croissant - one tiny chocolate croissant - one tiny ciabatta roll - one bite of the soggy equivalent of corn flakes - one Nestlé Sublime™ ice cream bar (I think it was chocolate, coffee, and peanuts?) Maido - passion fruit, Tangerine, spiced soda - tuna tartare, sushi rice cracker, soy, avocado, squash purée - sansei ceviche: silverside fish, scallops, limpets, smoked yellow pepper leche de tigre, avocado, kizanda nori, Peruvian corn - grouper & fried calamari ceviche with red onion & corn - toro, mustard seed, torikara sauce nigiri - scallop, rocoto chimichurri, aji negro sauce - steamed bun, crispy devil fish, tartar sauce - grouper, sudado reduction, vongoles, black crackers, shrimp & crab dumpling - bite of miso black cod - bite of 50 hour short rib - bite of cold hot chocolate (chocolate brownie with hazelnut cream, wild berries, vanilla ice cream, & hot Nutella) - dessert ceviche: lime ice cream, sweet potato paper, Peruvian corn powder, limo pepper macaroons, chirimoya, & Tangerine - one glass genmaicha 4/22 - 1/2 salami and cheese sandwich - one bite of some sort of hot ham and cheese sandwich that tasted like a freezer - one airplane equivalent of a croissant - mixed fruit - one small ham, cheese, and mustard sandwich - one ginger ale - one personal pan supreme pizza from Pizza Hut - one mint thc chocolate - one bag of BBQ potato chips - two mini mint chocolate ice cream sandwiches 4/23 - sample of pecorino gigante Frenchman's delight: - salad of cress, spinach, castelfranco, snap peas - molé salami from Salumi - fresh mozzarella - rainbow carrots - epi baguette with butter Ferris - bread & butter - iberico katsu sandwich - duck leg, ginger scallion paste - octopus, egg custard, squid ink, confit potato, Pedro ximenez - carrot agnolotti, lamb neck, pickled squash - grilled lobster tail, hearts of palm, white curry - chocolate mousse, malted espalette & jasmine meringue - yuzu frozen yogurt, Japanese mountain peaches, olive oil 4/24 - Frenchman's delight (see 4/23) Lilia - radishes, whipped ricotta, olive oil, salt - grilled clams, Calabrian chilies, breadcrumbs - sheep's milk filled agnolotti, saffron, dried tomato, honey - rigatoni diavola, tomato, chilies, oregano, pecorino - cacio e pepe fritters Patisserie Tomoko - bite of sakura flan - chocolate soufflé, berry sauce - pinapple cake, coconut cookie, black sesame caramel cookie with nuts 4/25 - Frenchman's delight (see 4/23) - cup of genmai cha - two slices of Trader Joe's pesto, tomato, broccoli pizza - three frozen thin mints 4/26 - Frenchman's delight (see 4/23) - Evolution strawberry lemonade Kang Ho Dong Baekjeong - marinated short rib - seafood soft tofu stew - various ban chan 4/27 - pork clouds with malabar pepper - Vegan Rob's Brussels sprout puffs - 3 small pieces of pita with za'atar Little Tong Noodle Shop - salted cucumber, bang bang sauce, mint - house pickles - sample of vegetarian mala Dan Dan mixian - jumbo Alaskan king crab mixian, spicy Singaporean laksa broth, tea egg, pea shoots, crispy shallots 4/28 - three frozen Thin Mints Four Horsemen - ramp focaccia, freshly milled rye - pearled farro, pine nuts, asparagus - sugar snap peas, tomme de fayette, radish, bacon - olive oil poached cod, butter beans, salsa verde - vanilla bean panna cotta, roasted strawberries -beet rose soda - 1 thc mint chocolate - at least 7 apple cider donuts (aka dronuts) - lamb & beef kefta flatbread with turmeric labne, herby salad, white cheese from Alimentary Café 4/29 - red machine naked juice - two French fries fried in beef tallow with sauerkraut from Radegast Fu Ran (fka Fu Run) - two cups of tea - green bean sheet jelly with chili oil, peanuts, & cabbage - crispy fried fish filet with cumin and chili Guan Fu - razor clam with green pepper & chili - dry sautéed eggplant with green pepper - white rice - cup of tea - beef rice roll with egg, cilantro, lettuce, corn, and sesame from Joe's Steam Rice Roll Spot Dessert Bar - golden toast: honey butter toast, condensed milk ice cream, strawberries, cookie crumbs, whipped cream - winter yuzu: frozen citrus cream bar, oreo crust, raspberry foam, strawberries - one stick of Wrigley's mint gum (the stick is white; I'm not sure what kind of mint that entails) 4/30 Make Sandwich - 1/2 tri-tip sandwich w salsa verde & Tunisian olive oil on baguette - 1/2 roasted mushroom, miso charred zucchini, piquillo pepper, artichoke, lemon-harissa hummus, alfalfa sprouts on ciabatta Chez Ma Tante - kohlrabi and apple salad - steak tartare with celery & potato chips - stracciatella with English peas & fave beans - kedgeree, curried rice, poached cod, celery salad - half chicken with romesco sauce - maple creme brûlée - chocolate cake 5/1 - grilled teriyaki chicken thigh over white rice, salad with carrot ginger dressing from Glaze Teriyaki - one bottle Boylan's ginger ale Uncle Boons - fried pig ears, whiskey, chili - green curry snails, crispy garlic, herbs - roti - sticky rice - lamb laab, toasted rice, mint, cilantro, pickled onion, cucumber, chilies - Thai blood sausage, kaffir lime & herbs wrapped in banana leaf - charcoal grilled baby octopus, lime, nam prik - boneless beef rib, massaman curry, potato, red onion, peanut, green peppercorn - pea shoots, garlic, Thai bird chilies, salted soy bean - toasted coconut ice cream sundae, peanuts 5/2 Lamazou - 1/3 smoked duck, cornichon, brie, & dijon sandwich - 1/3 manchego & chorizo sandwich - san pelligrino grapefruit soda Miss Lily's - sorrel soda - calamari, spicy escovitch, scotch bonnet mayo - red stripe battered mahi mahi tacos, spicy escovitch - jerk chicken, mango chutney, cucumber escovitch - braised greens - one sweet plantain - coconut rum cake 5/3 - grilled steak, arugula salad with fennel & Parmesan, & mashed potatoes from Tender Greens - San pelligrino blood orange soda - chocolate frozen custard from Shake Shack (in observance of National Chocolate Custard Day) - one red marigold petal - asparagus, arugula, spicy broccoli, dill, basil, feta, za'atar breadcrumbs, lemon, cucumber tahini dressing and a little avocado from Sweetgreen 5/4 - plie au chocolate from Maison Kayser - chicken sausage bahn mi, chicken liver pâté, pickled vegetables, herbs, spicy mayo from Made Nice - one lemon Ricola cough drop Yuji Ramen - sea cucumber, wakame, cucumber, ground ivy, sesame - yuzu ricotta: beet, sugar snap pea, garlic mustard, meyer lemon, ramp oil - clam shiro shoyu: topneck clam, white soy, garlic mustard, mitsuba, yuzu - cup of brown rice sake - bonito sashimi, soy, yuzu kosho - picked radish and knotweed - one scoop of saffron passionfruit ice cream with dried apricot and pistachio from Oddfellows 5/5 - one bite of a fritelle San Giuseppe from Lilia - glass of pomegranate rose kombucha from Pilot - spicy beef jerky from Ling Kee Beef Jerkey (misspelling is theirs, not mine) - chrysanthemum monaka with honey from The Little One - Perrier pink grapefruit sparkling water - soppresata slice from Corner Slice - bowl of gnocchi sorrentina from Trader Joe's 5/6 Four Horsemen - ramp focaccia, freshly milled rye - spring peas & beans, buratta, mustard flowers - grilled bok choi, garlic chili oil, blood orange - slow roasted short rib, gremolata - strawberry semifreddo - spaghetti with asparagus, peas, mint, pecorino, lemon, & Calabrian chili - glass of orange juice 5/7 - glass of strawberry rose lemonade from Noon - sample of cheese from Eataly Frenchman's delight: - salad of radicchio, little gem, arugula, brocollini - mole salami, finocchiona - mozzarella - Calabrian chilies - cantaloupe - epi baguette from Maison Kayser - two Mentos mints Yuji Ramen - barley tea - shiitake tan tan, chili, sesame, onsen egg - clam shiro shoyu ramen (see 5/4) 5/8 - Frenchman's delight (see 5/7) (with monge baguette instead of epi) Faro - bread with cultured butter - lamb tartare, ramps, fennel, labneh - bucatini, chicken confit, alpine cheese, chili - strawberry panna cotta, vanilla cream, oat streusel 5/9 - mighty mango naked juice - Frenchman's delight (see 5/7) Ootoya - shrimp, salmon roe, scallop over sushi rice - Roasted salmon marinated in yuan sauce - vinegared octopus - broccoli rabe - mushroom & wakame clear soup - pickles - chawan mushi - strawberries, milk meringue, shortbread, vanilla soft serve from Made Nice 5/10 Yale Club - scrambled eggs - bacon - home fries - croissant - strawberries - cantaloupe - Frenchman's delight (see 5/7) - 1/2 thc mint chocolate - fried rice with wakame, ramps, edamame, asparagus, peas, yuzu kosho - one thin mint - three ice cream mint mini mouthfuls from Trader Joe's 5/11 - soft shell crab sandwich with kohlrabi slaw, preserved lemon aioli, pickles with kale chips from Tender Greens - 2 mentos mints - buckwheat ice cream monaka, toasted buckwheat groats, chocolate fudge from The Little One - bucatini with peas, asparagus, ramps, Calabrian chili, mint, pecorino, & breadcrumbs - mug of orange juice 5/12 - mug of orange juice Four Horsemen - nettle focaccia - grilled Nantes carrots, orange gremolata, cress - bloomsdale spinach salad, cashews, pickled chilies - chili mafaldine, lamb ragu, oregano, whipped ricotta - cherry pavlova, lemon verbena The Little One - corn ice cream monaka, lime zest, toasted coconut - bite of chrysanthemum ice cream monaka with honey - strawberry kakigōri, Harry's berries strawberry sauce, condensed milk, roasted strawberries, whipped cream - hojicha - 3 nasturtium leaves picked out of my window box - "famous original" pizza (tomato, mozzarella, parmigiano, caciocavallo, oregano, chili) from Roberta's - mug of orange juice 5/13 Otto - cacio e pepe pizza: mozzarella, pecorino, parmigiano, cacio, black pepper - chopped salad - English peas & prosciutto - bread & olive oil - grissini - sample of "au lait" nama chocolate from Royce - one bite of a rice crispy treat - one cup of fresh squeezed orange juice Thelewala - thelewala chicken roll, fried egg, green sauce, red onion - jaal muri, puffed rice, peanut, potato, lime 5/14 Frenchman's Delight - salad of mixed greens, brocollini and purslane - Gorgonzola dolce - cantaloupe - finochionna salami & bresaola - baguette monge from Maison Kayser - one scoop of strawberry ice cream from Van Leeuwen Yuji Ramen - clam shiro shoyu: topneck clam, white soy, yuzu, garlic mustard, pea shoots - barley tea - glass of sake 5/15 - Frenchman's delight (see 5/14) - 5 pieces of honeydew - strawberries from Harry's Berries Tørst - Dorset cheese, fennel pollen crackers, buckwheat honey - stracciatella, green garlic, basil, miche toast - marble potatoes, black garlic vinaigrette, pea tendrils, scallion 5/16 - Frenchman's delight (see 5/14) - Nancy's chopped salad (romaine, kale, salami, Parmesan, dried oregano, hot chickpeas, tomato, cucumber, pickled celery, onion, Italian dressing) from Sweetgreen 5/17 Mighty Quinn's - brisket sandwich with pickled celery, pickled cucumbers, pickled chilies, & vinegar slaw - smoked sausage - sweet corn fritters with honey chili dipping sauce - mug of orange juice - nasturtiums picked from my window box - 3 tagalong cookies 5/18 - plié au chocolat from Maison Kayser - Frenchman's delight (see 5/14) - penne with asparagus & ramp pesto, pecorino, lemon, breadcrumb, & Calabrian chili 5/19 - roasted fish donburi with tsukemono, vegetables, and okaka over seven grain rice from Osakana - 3 tagalong cookies Okozushi - 6 pieces porgy hakozushi with various toppings (blue cheese, umeboshi, preserved strawberry with honey, radish with preserved orange, olive tapenade with dill, rhubarb ) - fish broth - tsukemono - tuna temari with shoyu koji - ricotta temari with shoyu koji - spicy tuna temaki - dogfish temaki - kona-cha green tea with matcha from Fukuoka - 2 frozen tagalong cookies - flourless orange almond cake with creme fraiche from Café Mogador 5/20 - plain bagel with pastrami salmon, pickles, scallion cream cheese from Frankel's - two frozen Thin Mints - one bottle of grapefruit juice - raspberry almond smoothie bowl (raspberry, banana, almond butter, honey, & vanilla almond milk with strawberry, banana, coconut, and granola on top) from Liquiteria 5/21 - chicken burrito bowl with white rice, black beans, corn, cheese, medium salsa, & lettuce from Chipotle - half of a hot dog from Shake Shack - bite of Royce Sakura fromage chocolate - grilled razor clams - grilled scallops with yuzu kosho - grilled asparagus & ramps with grated radish & lemon, & nasturtiums - sorrel salad 5/22 Frenchman's Delight: - Gorgonzola dolce - fino finichionna salami & coppa sweet giorgio - cantaloupe - nectarines - salad of Boston lettuce, cress, & little gem lettuce Yuji Ramen - barley tea - cup of Brooklyn Kura sake - bonito sashimi - yuzu ricotta mazeman - tunakotsu ramen 5/23 - Frenchman's delight (see 5/22) (with epi baguette instead of monge, vegan Caesar dressing instead of standard vinaigrette) Empellón - white asparagus salad, grapefruit, queso fresco - sticky rice tamal with red chile duck - short rib confit, picadillo garnish (almond, olive, grape, chile), corn tortillas - avocado mousse, lime, olive oil, eucalyptus yogurt - pinapple with piloncillo, bee pollen, & chamomile ice cream - tequila barrel ice cream , anejo tequila caramel, meringue 5/24 - Frenchmen's delight (see 5/22) Contra - blackberry & lemon mocktail - potato chip, uni, shallot - lobster crudo, green asparagus, walnut - spinach, sorrel, pancetta, sorrento lemon - halibut, pickled white asparagus, green almond - beef, rhubarb, squid ink, black sesame, turnip - Winnimere cheese, Rosemary, potato, honey - blackberry, bitter almond - lavender ice cream, strawberry - passion fruit semifreddo, vanilla, olive oil 5/25 - Frenchman's delight (see 5/22) Four Horsemen - bread with butter and Cantabrian anchovies - chicken wings, plum sauce, togarashi - amberjack crudo, scallion, fermented pepper - yellowfin tuna crudo, tonnato, smoked dulse, yuzu kosho - burrata toast, 'nduja, black maitake mushrooms - little gem salad, green goddess dressing, radishes, fried croutons - spaghetti, meyer lemon, parsley, bottarga, breadcrumb - 3 mugs of persimmon leaf tea - 1/2 thc mint chocolate - 1 frozen thin mint 5/26 Norman - Puffed millet granola with yogurt & rhubarb - Smoked salmon smørrebrød, pickled beets, dill Momofuku Ko Bar - apple cider: apple cider, yuzu, apple - scallop crudo, pineapple, shiso - pickle sandwich, potato roll - cold fried chicken (fried 4 times), pickles - dry aged beef strip loin - rice, nori, smoked duck - asparagus & anchovy - Japanese cheesecake (with meyer lemon & deeply caramelized onion purée), maple syrup - Alfonso mango, sea salt, olive oil - cherry blossom ice cream, fermented cranberry, broken rice The Little One - buckwheat ice cream monaka, toasted groats, chocolate fudge - corn ice cream monaka, toasted coconut, lime zest 5/27 Four Horsemen - spelt & olive ciabatta, paolo bea olive oil - spring lettuces, hazelnuts, gran pepe, sherry vinaigrette - Spanish tortilla, aioli - baked skate wing, Tokyo turnips, espelette butter - flan de queso - persimmon leaf tea Café Mogador - hummus plate, chickpeas, pita, hot sauce, Israeli salad - halibut tagine, spicy tomato, saffron & cilantro sauce, potato, carrot, red pepper, herbed cous cous - chicken tagine, preserved lemon & olive, cous cous 5/28 Norman - farro porridge with wild mushrooms - grilled cheese with havarti & apple - blueberry shrub Mani in pasta - fennel salad, baby arugula, celery, pomegranate, endive, lemon dressing - Regina pizza - one scoop rhubarb ice cream and one scoop strawberry sorbet from Il Labritorio Del Gelato 5/29 - sample of Apple, orange, spinach & Apple, orange, banana smoothies from The Economist magazine cart Frenchman's Delight - salad of frisée, arugula, Boston lettuce, lemon, olive oil, Parmesan - mole salami from Salumi - kumquats & strawberries - baguette monge - fresh mozzarella - 18 month aged raw milk Parmesan - Calabrian chilies - one Cepacol extra strength cherry throat lozenge The Musket Room - Prince Edward Island blue mussel, dashi - spring flower tart - pork rillette, huckleberry, sage shortbread - sourdough roll, chive butter - Spanish mackerel, farmstead buttermilk, dill, cucumber - cheddar brioche - quail, blackberry, bread sauce, roasted onion - Colorado lamb, peas, heirloom grains - white chocolate & passionfruit tea bon bon - raspberry, pomegranate, olive oil - passionfruit pavlova, passionfruit curd, whipped cream, strawberries - one cepacol extra strength cherry throat lozenge - another cepacol extra strength cherry throat lozenge 5/30 - one cepacol extra strength cherry throat lozenge - Frenchman's delight (see 5/29) - one cepacol extra strength cherry throat lozenge - another cepacol extra strength cherry throat lozenge Honey's - hiyashi chuka mazeman: chilled noodles, wild bamboo, cucumber, radish, lettuce, chive blossoms, asparagus - shoyu ramen: mushrooms, scallion, broccoli - one slice of Brooklyn Blackout chocolate cake from Bake Shop 5/31 - Frenchman's delight (see 5/29) - one Cepacol extra strength cherry throat lozenge Okozushi - 6 pieces bluefish hakozushi with various toppings (olive & dill, blue cheese & wasabi, yuzu kosho & cucumber, umeboshi basil & rhubarb, peach & shiso, salted orange & ginger) - ricotta, wasabi, & olive oil temari sushi - tuna & shoyu koji temari sushi - clam & cucumber temaki - spicy tuna temaki - fish broth - konacha green tea 6/1 - Frenchman's delight (see 5/29) - one Cepacol extra strength cherry throat lozenge - one slice of white pizza with caramelized onions & sesame from Best Pizza - two tacos with corn, squash, guacamole, queso fresco, & radish - pineapple & mango - Pilot peach lavender kombucha 6/2 - Roberts's Famous Original pizza - 2 frozen thin mints - 9.4 Korean fried chicken wings (half soy, half spicy; part of a set of 10 that was unfinished) from Garlic to the Chicken - 12 frozen trefoil cookies 6/3 Four Horsemen - cornmeal flatbread, sesame seeds, garlic oil - kohlrabi, lime, cucumber, jalapeño, flowering cilantro - bintje potatoes, queso fundido, chives - grilled kurabuta pork collar, tropea onions - banana bread, dulce de leche, almonds Dianobu - 5 pieces tuna nigiri with yuzu kosho - one cooked eel onigiri - one umeboshi onigiri 6/4 Frenchman's delight - salad of frisé, Boston lettuce, arugula, 18 mo raw milk Parmesan - peacharines - cantaloupe - fino finicchiona - breasola - fresh mozzarella - Calabrian chilies - Epi baguette from Maison Kayser Olmsted - snap pea sushi, fluke, lemon - fried fiddlehead fern pickles - asparagus som tum, Thai basil, crispy shallot - beef tartare Polonaise, broccoli, hard boiled egg, sauce Bearnaise - carrot crepe, sunflower, littleneck clam - grilled scallops, celeriac, honeycrisp apple, spicy peanuts, xo sauce - grilled duck breast & sausage, ramps, truffles, sour cherry jus - s'mores, runner & stone graham crackers, hershey's chocolate (the single worst dessert I've ever had in a restaurant) - sour grapefruit gummy 6/5 - chicken souvlaki, pita, habanero tzatziki, Aegean slaw from GRK - plie au chocolat from Maison Kayser Samurai Mama - hamachi toro roll - pork gyoza - chilled ume oroshi udon 6/6 - Frenchman's delight (see 6/4) - sample of chocolate halvah from Seed + Mill - Misfit S.C.R.E.A.M. Juice (strawberry, pear, lemon, ginger) - 3 pickle pieces - 2 French fries - beef noodle soup from Vanessa's Dumplings - sample of passion fruit smoothie from Vanessa's Dumplings - four frozen trefoils 6/7 - Frenchman's delight (see 6/4) - one chocolate crunchy crunch cone from Mister Softee (in observance of National Chocolate Ice Cream Day) - one scoop saffron passionfruit ice cream with dried apricots & pistachios from Oddfellows - sample of banana pudding ice cream from Oddfellows - cochinita pibil, blue corn tortillas, salsa verde from Molé 6/8 - Frenchman's delight (see 6/4) - 1/2 mint thc chocolate - 3 chocolate strawberry Pocky™ Yuji Ramen - striped bass sashimi - shoyu ramen with blue fish - one sip of apple cider vinegar, blackstrap molasses, pink lemonade, & prosecco - one piece of Orbit™ winter mint gum 6/9 - yogurt with puffed millet & rhubarb from Norman Honeys - sip of apple mead - Yesfolk jasmine kombucha - one "No Reservations" skewer: lion's mane & oyster mushrooms, SheWolf miche bread, scallion, sumac - Parts Unknown: noodles, funky rhubarb, hemp cream, nigella, brackenfern, borage, black locust blossom - The Layover: hakurei turnips, radishes, sugar snap peas, cucumber, flame snow pea, za'atar leaf, hazelnuts - sweet birch custard, strawberry chia goo - one piece burnt hallumi - pita with tzatziki & taramosalata - pork souvlaki skewer - one piece grilled but not burnt hallumi with another piece of pita 6/10 Four Horsemen - rye & spelt focaccia, flowering thyme, smoked pork fat, sea salt - melon & prosciutto, lime, Calabrian chili, red shiso - marinated chard, whipped ricotta, pine nuts - cavatelli, short rib ragu, English peas, mint - rice pudding, poached peaches, brown sugar crumble - one spicy 1/2 sour pickle & 1/2 spicy full sour pickle from The Pickle Guys - spicy beef jerky from Li King Beef Jerky The Little One - pineapple dorayaki: caramelized pineapple, yogurt cream, shortbread crumble - rhubarb rose sorbet with mini strawberry meringues - one bottle pink grapefruit Sparkling Ice™ Little Tong Noodle Shop - spring ceviche: green & white asparagus, shrimp, wood ear mushrooms - cold crab-o-cado: lump crab, citrus soy glazed avocado, pumpkin seeds, spiced green curry, celtuce, market herbs - grandma chicken mixian: chicken broth, chicken confit, black sesame garlic oil, tea egg, pickles, flowers, fermented chili - one pot of Dragon Well green tea from Cha-An Tea House 6/11 Frenchman's Delight - gaeta olives - molé salami from Salumi - Gorgonzola dolce - salad of Belgian endive, frissé, arugula, lemon, olive oil, and 18 mo aged raw milk Parmesan - kiwi - galia melon - baguette from Maison Kayser (epi for 2 days, monge for 2 days) - 2 Mentos™ mints - one scoop maple gelato one scoop strawberry jam sorbet from Superiority Burger Honey's - prosciutto & melon, flowering greens, lovage pesto - pickled fruit & white anchovies: strawberries, plums, celery, spring onion, fresh herbs, white anchovies - sunshine spaghetti: garlic, Calabrian chili, lemon peel, fresh herbs, spruce powder, sage flowers, cured egg yolk - whole wheat lavender focaccia - angel food cake with marinated berries & wheat grass whipped cream 6/12 - Frenchman's delight (see 6/11) Torishin - tsukemono: pickled cucumber & daikon - cold fried chicken wing, vinegar, edamame, yellow bell pepper, chili thread - grated daikon with soy - chicken breast, shiso, umeboshi skewer - tsukune (chicken meatball) skewer - shishito pepper skewer - chicken wing skewer - zucchini skewer with mentaiko (spicy cod roe) - pork belly skewer with red miso & lemon - beefsteak tomato, sweet onion, shiso, dashi - chicken diaphragm skewer - chicken inner thigh skewer - chicken oyster skewer - chicken knee bone skewer - chicken main artery skewer - chicken belly skin skewer - oyako don - cup of chicken broth - strawberry sorbet - bite of hojicha creme brûlée 6/13 - 1/2 asiago roll from Maison Kayser - Frenchman's delight (see 6/11) - teriyaki grilled chicken thigh over white rice, salad with carrot ginger dressing from Glaze - macerated strawberries with trefoils 6/14 - one bottle Mighty Mango Naked juice - 2 chocolate chip cookies, one oatmeal raisin cookie, one molasses cookie - 3 pieces salmon avocado roll, 3 pieces salmon maki, 3 pieces salmon nigiri from Itsu - 3 Mentos™ mints - one chip with salsa from Oxido abcv - Alphonso mango, tomato, Serrano, spearmint - heart of palm, passion fruit, basil, avocado - saison battered chicken of the woods mushrooms, sage, chili, honey, lemon - basmati lemon rice, saffron, jungle peanuts, bamboo, peas, asparagus, herbs - guava sorbet & vanilla gelato from Superiority Burger 6/15 - Frenchman's delight (see 6/11) - one sip Tea's Tea™ mango yuzu green tea - washed Hollander cheese (sheepsmilk) - selles sur cher cheese - She Wolf miche bread - pork pate - one piece of prosciutto - grilled dry aged NY strip steak with Thai vinaigrette (fish sauce, lime, chili garlic sauce, shallot, thai bird chili, ginger, mint, toasted rice powder), pickled strawberries, charred cabbage, radish, cilantro - macerated strawberries (and a few raspberries) with Jeni's brambleberry crisp ice cream 6/16 - one small hunk of cranberry walnut loaf from Whole Foods - a few sips of a spoiled tangerine juice - one bottle not spoiled blood orange juice - one honey dip donut from Peter Pan - one fried chicken leg, one fried chicken thigh, and fries at Blue Ribbon Fried Chicken Wildair - bread & olive oil - topneck clams, XO, almond broth - little gem lettuce, pistachio, chili, herbs - mussel, endive, smoked egg yolk, olive - crispy grain salad, asparagus, tarragon - chocolate hazelnut tart - vanilla panna cotta, strawberry granita, milk crumble 6/17 Four Horsemen - spelt ciabatta with schmaltz - chicken liver mousse - frisée salad, shallot vinaigrette, bacon lardons, poached egg - bloomsdale spinach, roasted garlic, black pepper - roasted sasso chicken - crème brûlée tart, rhubarb The Little One - chrysanthemum ice cream monaka with honey - cashew ice cream monaka with olive oil and sea salt Rahi - dahi chilli paneer: paneer, 5 chilli blend, guava compote - eggplant bharta: charcoal smoke, onion, cumin, coriander - smoked salmon chaat: Russ & Daughters lox, sunchokes, date chutney, vermicelli - banana leaf chicken: Kerala coconut curry, basmati rice - dabba gosht: bohri lamb curry, ginger, cumin, clove smoke - herbaceous dhokla: chickpea flour, herbs, radish, yogurt kadhi - dal - butter naan - basmati rice - a sample of Thai chili chocolate gelato, one scoop mango gelato, & one scoop pink peppercorn gelato from il laboratorio del gelato 6/18 - chicken drunken noodle, vegetable dumplings, & salad from ChaamLex - 1/2 thc mint chocolate Café Mogador - 1 grilled chicken kebab, 1 grilled vegetable kebab - a whole lotta basmati rice - 1 piece of pita - some hummus - you know I had that Greek salad too (with feta) - 3 frozen trefoils with macerated strawberries 6/19 - Marvé watermelon juice Frenchman's Delight - salad of grilled little gem lettuce, frisée, Boston lettuce, broccolini, radish, 18 mo raw milk Parmesan and honey, lime, olive oil, roasted garlic dressing - bresaola - peach - strawberries - selles sur cher cheese - balsamic belevitano cheese - pork liver pate - monge baguette from Maison Kayser Yuji Ramen - spicy tuna mazemen: tuna confit, sesame oil, spigarello, chili - shoyu ramen, roasted bluefish, broccoli rabe - sunomono: sea cucumber, cucumber, wakame - 2 frozen trefoils with macerated strawberries 6/20 - Frenchman's Dwight (see 6/19) - 1/2 avocado - salad of arugula, mint, basil, buckwheat baguette croutons, Parmesan, radishes, strawberries, snap peas, lemon, olive oil - tomatoes, peaches, basil, olive oil, sea salt 6/21 - one orange starburst - Frenchman's Delight (see 6/19) - one orange starburst - salad of arugula, snap peas, mint, basil, radishes, buckwheat croutons, strawberries, Parmesan, lemon, olive oil - 1/2 chocolate strawberry kit-Kat 6/22 - grilled chicken bowl with white rice, black beans, corn, medium salsa, cheese, lettuce, & tortilla from Chipotle Honey's - 1/3 Hell Chicken with shmaltz rice, chopped garden vegetables, & spicy spring onions - chopped liver & anchovies with turnip & dandelion greens - 4 mulberries & many strawberries - 2 sugar snap peas 6/23 Four Horsemen - spelt fougasse, sesame, paolo bea olive oil - castelfranco, fennel, basil, cantabrian anchovy - long-cooked romano beans, smoked tomato - striped bass en papillote, Socrates cucumbers, yogurt - tristar strawberry parfait - 2 mini mint ice cream mouthfuls from Trader Joe's - buttered popcorn from Williamsburg Cinemas - leftover salad from 6/21 - leftover Hell Chicken from 6/22 - 4 sugar snap peas 6/24 - one mighty mango naked juice - one grandma slice from Best Pizza Tacombi - one yellowfin tuna tostada - one al pastor taco - chips and guacamole - pinapple, ginger, mint juice - choripan (Portuguese chorizo, chimichurri, & potato sticks on baguette) from Beco - two mini mint ice cream sandwiches from Trader Joe's 6/25 Frenchman's Delight - salad of frisée, arugula, radicchio, lemon, olive oil, and Parmesan - 1/2 peach & raspberries - finocchiona & Rosemary salami from Salumi - mozzarella - Calabrian chilies - epi baguette from Maison Kayser - one cup of genmai-cha from Sei Tomoko Oh Taisho - miso soup - 2 chicken skin skewers - 2 squid leg skewers - one chicken wing skewer - rice with soy and togarashi - potato salad - spaghetti with ketchup - salad - pickled daikon - green tea parfait (matcha ice cream, matcha whipped cream, matcha jelly, chestnut, mochi, red bean) & a bite of hojicha ice cream from Cha-An Teahouse 6/26 - two of Marc's spicy peanuts - Frenchman's Delight (see 6/25) Wildair - guacamole, salsas (one was sunflower seed based, the other was a real sesame fest), blue corn tostada - octopus ceviche, pasilla mixe - lamb belly taco, pineapple, green mango - fried chicken taco, papaya, cashew mole - pork jowl taco, fluke, black beans - sweet corn ice cream, strawberries 6/27 - Frenchman's Delight (see 6/25) - salad of sugar snap peas, radishes, cilantro, basil, strawberries, arugula, SheWolf miche croutons, lime, olive oil 6/28 - Frenchman's Delight (see 6/25) Contra - shrimp, red shiso, fermented kohlrabi - bread with butter - lobster, green asparagus, walnut, lemon verbena oil - spinach, pancetta, sorrento lemon, smoked butter - halibut, cucumber, hyssop, chamomile - guinea hen, potato, agretti - blackberry, bitter almond, vanilla olive oil - burnt vanilla, raspberry, caramel - samples of wine pairing throughout Wildair - glass of pet'nat (Les capriades, Pépin la Bulle, Methode Ancestrale, 2013 magnum) - samples of two other wines - fluke, pineapple, turnip, 'nduja, pine nut - beef tartare, smoked cheddar, horseradish, Brazil nuts - little gem lettuce, pistachio, herbs - crispy grain salad, asparagus, tarragon - chocolate hazelnut tart 6/29 - one bottle Mighty Mango Naked juice Atla - sips of txakolina, mauzac, & Fledermaus (white wines) - rhubarb, strawberry, peppercorn agua fresca Momofuku Ko - sips of one red and one white wine - scallop crudo, pineapple, shiso - pickle sandwich - cold fried chicken wing - 45-day dry aged strip loin - pork rib tips - rice, nori, smoked duck - Japanese cheesecake, maple syrup - cherry blossom ice cream, fermented cranberry, broken rice - watermelon lemonade from Bar Goto - one glass grapefruit juice Four Horsemen - beef tartare, seeds, buttermilk, sesame cracker - fluke, English peas, trout roe, herb juice - roasted pork sausage, grilled broccolini, scallion vinaigrette - sesame semifreddo, bittersweet chocolate 6/30 - bites of kanelsnurre & frøsnapper pastries from Norman - spicy beef tendon skewer from a cart on Main St in Flushing Fu Ran - green bean sheet jelly in red oil, peanuts, cabbage - triple delight vegetable - crispy sliced fish with cumin & chili - white rice Guan Fu - Chinese kimchi - chongqing fried chicken - razor clam with green pepper in home sauce - green tea - one stick Wrigley's™ gum (it's the white mint one, but I don't remember which flavor that's considered) - one Portuguese egg custard tart and two bites of sponge cake from New Flushing Bakery - 1/2 of a weed caramel - 3 sips of a rum punch - 2 sips of Campari, countreau, gin, & lemon juice (shaken) - 1/4 orange TGIFriday's - one French fry - Friday's™ big ribs (pork ribs) - Cajun shrimp & chicken pasta 7/1 Four Horsemen - sparkling yuzu soda - blue corn ciabatta - summer squash, basil, lemon, nasturtium - razor clams, kohlrabi, Thai chili, cucumber - pork pozole, radish, hominy, cabbage, cilantro, lime - 3 servings of horchata ice cream with almond & peaches Hemlock - sweet potato bread with burnt leaf butter - Tokyo turnips with lavender - fluke crudo, cucumber, chamomile - razor clams, roasted garlic, dandelion - bone in skate wing, cumin, mint - duck breast, fennel, basil - one scoop labne tahini gelato & one scoop cherry verbena sorbet from Superiority Burger 7/2 - most of a grilled pork chop bahn mi & one shrimp summer roll from Luu's Baguette - 2 Mentos™ mints Una Pizza Napoletana - carne cruda, pistachio, castelvetrano olives - filetti pizza: fresh tomato, buffalo mozzarella, basil - pistachio gelato & malted milk gelato - strawberry panna cotta - tiramisu - 1/4 of a grapefruit sparkling ice - 1 nasturtium from my window box 7/3 - caprese sandwich (mozzarella, roasted tomato, & basil on a baguette) from Eataly Atomix - seaweed chip, potato chip, perilla leaf chip - cabbage chip, dungeness crab, mayo - guk: burdock, eomuk, baby corn, maesil - hoe: sea bream, uni, chungjang - twigim: langoustine, nasturtium, chopi, anise hyssop - sukchae: golden osetra caviar, artichoke, fresh curd, pine nut - pyogo, whelk, ma - jeon: golden eye snapper, ginjang, mustard sauce - tot & dubu rice - jjim: eggplant, smoked eel, doenjang - poached oyster mul-kimchi - jorim: turbot, ssukgat, mungbean sprouts - moo namul rice - gui: wagyu strip loin, fermented fruit juice, garlic - ipgasim: creme fraiche, strawberry, tteok - husik: nurungji, pine honey, milk - lots of sips of wine from Four Horsemen - sip of Piña Colada from Maison Premiere 7/4 Frankel's - 1/2 sesame bagel with pastrami salmon, pickled cucumbers, scallion cream cheese - 1/2 sesame bagel, smoked sturgeon, tomato, red onion, capers, cream cheese - 2 bites of a carrot - one glass of orange juice - chips and guacamole - bite of soy sauce sausage and pork dumpling sausage - 2 cups of sangria with strawberries, cherries, blackberries, and blueberries Claro - sip of michelada with mezcal - aguachile de sepia, cucumber-melon, charred habanero - 1.5 lengua tacos - pork rib memela, chile de arbol, farm cheese - mole rojo, pork cheek, cherry & dandelion salad - one sip mezcal - a few sips of wine 7/5 Home's Kitchen - hot & sour soup - 1/2 order of fried rice (full order split with Justin) - 1/2 order orange chicken (same) - one fortune cookie - one Coolhaus chocolate cookies and cream ice cream sandwich - gazpacho ramen (shrimp, squid, zucchini, corn, kikurage mushroom, scallion) from Samurai Papa 7/6 - Mediterranean steak salad (grilled tri-tip, heirloom tomatoes, marinated feta, pickled cucumbers, green olives, lemon dressing) from Tender Greens - buttered popcorn Ootoya - 1/2 piece grilled Scottish salmon with saikyo miso - tsukemono, seaweed, & kombu - pumpkin - white rice - 2 bowls pork and vegetable miso soup - grated daikon - 1/2 bara chirashi don (blue fin tuna, shrimp, scallop, amberjack, salmon, egg, ikura, and shiso over sushi rice with pickled ginger and wasabi) - 1 chocolate ice cream cone with crunchy crunch topping from New York Ice Cream truck 7/7 Café Habana - one glass of orange juice - chicken chilaquiles with black beans - 2 bites of elote The Little One - buckwheat ice cream monaka, toasted groats, chocolate fudge - bite of cucumber rose sorbet with meringue - bite of chrysanthemum ice cream monaka with honey - one slice veggie pizza (radish, potato, kale, corn, zucchini, cheese, asparagus) from Best Pizza - mint chocolate and Oreo cookies and cream Dippin' Dots - 9 or 10 frozen trefoils - the remainder of an old bottle of grapefruit juice 7/8 Four Horsemen - spelt focaccia, zucchini flowers, paolo bea olive oil - green tomato salad, buttermilk, dill, crispy garlic - padrón peppers, whipped ricotta, tomato vinegar, fennel pollen - grilled New York strip steak, spring onions, basil pesto - chocolate cherry ice cream - 2 Zapp's voodoo chips - one slice cheese pizza & one slice white pizza from Best Pizza 7/9 - samples of Calabrian olive oil and bread from Eataly - sample of cinnamon raisin brioche from Maison Kayser Frenchman's Delight - genoa salami - Gorgonzola dolce - salad of arugula, frisée, radicchio, Parmesan, lemon, and olive oil - castelvetrano olives - 1/2 peach - apricot or plum (alternating days) - Monge or epi baguette from Maison Kayser (alternating days) Chefs Club: Maison x Roberta's - marinated maguro, cacao vinegar, kohlrabi - mushroom pizza: fermented mushrooms, shallots, Parmesan - bucatini alla carbonara: pecorino, black pepper, guanciale - mangalista pork collar, soy sauce, green sauce, cherry - Oreo cookies and cream Dippin' Dots 7/10 Frenchman's Delight (see 7/9) Contra - raw shrimp, red shiso, kohlrabi - bread & butter - scallop crudo, lemon cucumber, hyssop - summer squash, uni, nasturtium, onion - pollock, peas, shishito - guinea hen, potato, agretti - blackberry, bitter almond - cherry kernel ice cream, caramel, cherries - passion fruit semifreddo, vanilla olive oil 7/11 - Frenchman's Delight (see 7/9) - Mexican corn elote bowl (roasted corn & peppers, tomatoes, shredded cabbage, cilantro, goat cheese, spicy sunflower seeds, quinoa, arugula, cilantro jalapeño lime vinaigrette) from Sweetgreen (and a bite of the salami pickled vegetable salad) - 1/2 Oreo cookies & cream & 1/2 mint chocolate Dippin' Dots - 1/2 watermelon basil THC strip (NOTE: I think I've been eating the watermelon basil flavor all along and thinking it was the tarragon citrus) - 1 small peach - 1 mini mint ice cream mouthful from Trader Joe's 7/12 - Frenchman's Delight (see 7/9) - 1/2 Oreo cookies and cream and 1/2 mint chocolate Dippin' Dots - sardine toast, radish, lemon from Lefthand Path - turkey, Swiss, lettuce, pickle, and mustard on a roll from the bodega next door 7/13 - salt & pepper grilled chicken, mashed potatoes, & Caesar salad from Tender Greens Yuji Ramen - barley tea - potage: sake kasu, potato, leek - sunomono: sea cucumber, cucumber, wakame, sesame - eggplant escabeche, basil - 1/2 clam shiro shoyu ramen: topneck clam & fennel broth, garlic scapes, yuzu - 1/2 spicy tuna mazemen: tuna confit, sesame oil, chili thread, togarashi, onsen egg - one cup banana split Dippin' Dots - one scoop strawberry sour cream streusel ice cream from Morgenstern's 7/14 Four Horsemen - spelt focaccia, zucchini flowers, paolo bea olive oil - beefsteak tomato, stracciatella, breadcrumbs, bronze fennel - red norland potatoes, tarragon aioli, boquerones, celery - grilled head-on shrimp - sour cream cake, blueberries, lemon balm - 1/2 rainbow sherbet MiniMelts™ ice cream (NOT DIPPIN' DOTS) - one package rainbow ice Dippin' Dots (and one spoonful of Cotton Candy flavor) - pasta with meatball ragu, ricotta, lemon, & parmesan - sweet cherries - one bag chocolate Dippin' Dots (and a spoonful of Oreo cookies and cream dippin dots) 7/15 Maison Kayser - baguette with salami, cornichon, and butter - apple, strawberry, basil juice - one scoop corn gelato and one scoop blueberry / blackberry sorbet from Superiority Burger Somtum Der - tum Thai kai kem: papaya salad with salted egg - moo ping Kati sod: grilled coconut milk pork skewers - laab ped: spicy minced duck salad with green vegetables & chilies - sticky rice Cha An Teahouse - pot of chiran sencha - one scoop of hojicha ice cream, one scoop of cherry blossom ice cream 7/16 - one Krispy Kreme glazed donut - ratatouille, goat cheese, pesto sandwich from Whichcraft - 1/2 mini sesame baguette from Breads Bakery Okozushi - 6 pieces bluefish hakozushi (topped with peach cured in black rice vinegar, radish with orange & ginger, olive & dill, cucumber & yuzu kosho, rhubarb & basil, blue cheese & wasabi) - sockeye salmon temari with wasabi - smoked swordfish temari with koji - whitefish salad temaki with scallion - amberjack tartare temaki with cucumber and yuzu kosho - pickles - fish broth - sweet cherries - 2 mini mint ice cream mouthfuls from Trader Joe's - one small peach 7/17 Los Tacos No 1 - one pollo asado quesadilla - one carne asada taco - one adobada taco - one bottle of Squirt (from Mexico) Gohan - roasted eggplant with miso tofu - multigrain rice - miso soup - hijiki with chickpea and carrot - kabocha squash with adzuki bean - one piece orbit mint gum - one glass grapefruit juice 7/18 Tender Greens - salt & pepper chicken sandwich, aioli, roasted red peppers - arugula, fennel, Parmesan, lemon vinaigrette - Nature's Angus uncured hot beef stick - one scoop vegan passion fruit ice cream from Van Leeuwen - falafel sandwich from Oasis - one nasturtium from my window box 7/19 - two peaches - 1/2 chorizo and manchego sandwich & 1/2 smoked duck, brie, and cornichon sandwich from Lamazou - one scoop cardamom gelato and one scoop plum sorbet from Superiority Burger - pasta al pomodoro from Antica Pesa - one glass of grapefruit juice - one peach 7/20 - one peach - grilled chicken thigh, white rice, salad with carrot ginger dressing from Glaze - cheeseburger from Burger Joint (at JFK airport) - 4 IceBreakers cinnamon mints - 1 IceBreakers cinnamon mint - one bowl of pasta with pesto and herb goat cheese 7/21 - toasted raisin bagel with honey almond cream cheese - 2 IceBreakers cinnamon mints - small sample of balsamic berry caramel - cucumber mint soda from Soda Jerks Fresh Soda - Dungeness crab roll, celery, shallot, herbs, lettuce, lemon, cayenne aioli from Meet the Moon Kamonegi - chilled corn soup - king oyster mushroom tempura, umeboshi ponzu, daikon - geoduck ceviche, yuzu gelee, avocado, shiso - duck tsukune with soft egg - corn butter scallop nanban soba: Japanese baby scallop, corn, butter, leek - kamonegi nanban soba: duck breast, tsukune, leek, mitsuba - red shiso plum soda - sip of elderflower grapefruit soda 7/22 Bakery Noveau - 1/2 caprese sandwich - 1/2 roasted lamb sandwich with mint jelly, feta cheese, pickled red onions, tomato, arugula - raspberry flower croissant - 2 icebreakers cinnamon mints - one tiny bottle of strawberry juice - some romenesco cauliflower - cherries - one slice of brownie with chocolate ganache - 1/2 mint thc chocolate - 3 slices of pizza with olives, tomatoes, mushrooms, & feta cheese from Pagliacci Pizza - strawberry pistachio genoise: pistachio genoise, strawberry mousse, strawberry gelee, pistachio madame - raspberries 7/23 Il Corvo - rigatoni alla bolognese - conchiglie, garlic scapes, clams - gigli, sun gold tomatoes, white wine, rosemary - raspberry limeade Sparkling Ice from SeaTac Airport - one scoop boysenberry ice cream & samples of cherry ice cream & lemon verbena ice cream from Kurt Farm Shop - turkey, havarti, artichoke spread, tomato, arugula, & avocado aioli on a baguette on a plane 7/24 - one IceBreakers cinnamon mint Scarpetta - bread: stromboli with salami & smoked mozzarella, focaccia with parmesan, & ciabatta with olive oil, eggplant caponata - polenta with truffled mushrooms - roast chicken with peas, favas, potatoes, and chicken jus - olive oil cake with whipped mascarpone and citrus 7/25 - The Boss (hot capicola, hot soppresata, mozzarella, prosciutto cotto, arugula, tomato, chili oil, banana peppers) from Lorimer Market - 2 IceBreakers cinnamon mints - one small glass of grapefruit juice - 2 frozen thin mints - chicken cous cous with bullion, vegetables, raisins, chickpeas, & caramelized onions from Café Mogador 7/26 Homes Kitchen - hot & sour soup - Szechuan spicy chicken with cucumber - Mapo tofu - white rice - vegetable fried rice - 2 fortune cookies - one package of Smarties (shared with Goldberg) Racines - chilled cherry soup, tomato granita - espelette madeleine, creme fraiche, purple chrysanthemum - phô, peekytoe crab, kaffir lime, English pea - heirloom melons, white corn, buckwheat, white peach vinegar - bread & butter - lobster 'Paris-Brest', yuzu mayo, green apple, squid ink pate a choux - summer lamb, black olive, orange flower water, cranberry beans - chocolate, black caramel, sesame crepe - sip of a chenin blanc and a red wine - candied kalamansi 7/27 - grilled mojo chicken thigh with brown rice, Mexican corn off the cob, and Brussels & blue (Brussels sproutsz, blue cheese, pomegranate seeds, & walnuts) from Fields Good Chicken - one glass grapefruit juice - leftover cous cous from 7/25 Superiority Burger - cava gelato & nectarine basil sorbet - one Superiority Burger - cherry tomatoes, corn, basil, & okra 7/28 Four Horsemen - ciabatta, roasted garlic oil, sumac - radish salad, walnuts, feta, mint, cumin vinaigrette - chickpeas, romano beans, zhoug, delfino cilantro - lamb leg skewers, grilled onions, yogurt, dill - orange-almond cake, cardamom, pistachio cream - a few little tomatoes - 6 frozen thin mints - mole salami from Salumi - one glass of grapefruit juice - lots of chips with salsa and guacamole - one fried cod taco - one carnitas taco 7/29 - a few tomatoes - mole salami from Salumi - one glass of grapefruit juice National Lasagna Day - 1.5 glasses of a pet nat by Les Capriades Method Ancestrale (a red) - the rest of a container of grapefruit juice - "raw" lasagna: tomato salad (with anise hyssop, thyme, lemon basil, Calabrian chilies, olive oil), ricotta with lemon zest & thyme, guanciale, and pane carasau - lasagna bolognese - peso genovese in the style of lasagna with potato disguised as noodle along with green beans - 27-layer "artistic suicide" lasagna: layers of ricotta, Marinara, mozzarella, and bechamel ad naseum - corn, shishito pepper, & tomato lasagna with brie or some other sort of creamy cheese and Japanese Worcestershire sauce - ice cream that couldn't quite pass as lasagna: layers of Haagen Dazs (or is it Dasz?) rocky road, Ben & Jerry's Chunky Monkey™, anise hyssop, lemon basil, and frozen thin mints 7/30 - 2 red starburst, 1 pink starburst Frenchman's Delight - salad of arugula, frisée, raddichio, lemon, and olive oil - genoa salami - Coppa sweet Giorgio - mozzarella - Gorgonzola dolce - peaches - epi or monge baguette from Maison Kayser Nonono - chicken skin skewer - chicken knee cartilage skewer - chicken heart tissue skewer - chicken oyster skewer - chicken skirt meat skewer - chicken neck meat skewer - baby scallop skewer - lime cilantro chicken thigh skewer - saba oni on: marinated egg yolk, smoked mackerel, radish sprouts, and onion sauce sushi roll - grilled squid with lemon butter sauce - grilled corn with tobanjan, miso, and parmesan - shisamo skewer - chicken wing skewer - milk soft serve, caramelized peaches, candied almonds, & whipped cream from Made Nice 7/31 - Frenchman's Delight (see 7/30) - pasta with butter, garlic, olive oil, lemon basil, anise hyssop, thyme, Calabrian chili, and parmesan - leftover parmesan rind - 6 frozen thin mints 8/1 - Frenchman's Delight (see 7/30) - 1 red starburst, 1 orange starburst - grilled steak, brown rice with parsley , marinated Persian cucumbers, peaches with chili lime salt, and tarragon mustard from Dig Inn 8/2 - Frenchman's Delight (see 7/30) - 3 pieces of shishito, corn, tomato, and Camembert lasagna - one piece of raw spaghetti - multiple leaves of anise hyssop - 6 (maybe 7) frozen thin mints 8/3 - grilled chicken, roasted vegetables (corn, green beans, summer squash with pesto), & arugula, fennel, Parmesan salad from Tender Greens - uncured hot beef stick from Nature's Angus - one peach Estela - burrata, salsa verde, charred bread - summer squash with miso and pine nuts - endive, walnuts, anchovy, and ubriaco rosso - fried arroz negro with squid and romesco - ricotta dumplings with mushroom and pecorino sardo - monkfish, salt-baked cabbage, and capers -milk ice cream with cherries and halvah - chocolate cake with whipped cream 8/4 - rigatoni with sungold tomatoes, garlic, thyme, lemon basil, anise hyssop, Calabrian chili, butter, and olive oil Oh Taisho! - 2 chicken skin skewers - 1 squid leg skewer - 1 shishito skewer - 1 chicken wing skewer - white rice - potato salad - green salad - pickled daikon - miso soup - one scoop nectarine sorbet and one scoop poppy gelato from Superiority Burger 8/5 Four Horsemen - rye focaccia with roasted garlic oil - yellow romano beans, toasted pine nuts, anchovy - mozzarella, marinated peppers & onions, basil - lumache, sweet corn, calabrian chili, whipped ricotta - pistachio ice cream - one bottle of grapefruit juice from Maison Kayser Somtum Der - tum thai kai kem: green papaya salad with salted egg - tum pla too & kao mun: Thai mackerel in papaya salad with coconut rice - nue dad dieo: deep-fried sun-dried beef - sa poak kai tod der: fried chicken thigh - ping kati sod: grilled coconut milk marinated beef skewer - larb ped: duck larb with green vegetables and chilies - kuay tieo pad see eiw talay: fried flat noodles with shrimp and calamari - pad Thai min poo: pad Thai with crabmeat and crab paste - 1.5 slices of mocha and vanilla ice cream cake with chocolate chunks and cookie from Chinatown Ice Cream Factory 8/6 - one chocolate croissant from Pret A Manger Frenchman's Delight - salad of arugula, frisée, radicchio, basil, parmesan, lemon, and olive oil - Rosemary salami from Salumi - La Quercia spicy prosciutto - mozzarella, tomato, basil - 1/2 peach - epi or monge baguette from Maison Kayser - one IceBreakers cinnamon mint Yuji Ramen - whelk tsukudani: soy-braised whelk - seaweed-cured fluke with yuzu kosho and soy - clam shiro shoyu: topneck clam, corn, fennel broth with garlic scapes & sweet corn - one peach 8/7 - Frenchman's Delight (see 8/6) - one IceBreakers cinnamon mint - 1/2 thc mint chocolate Outback Steakhouse - bone-in natural cut ribeye - bloomin' onion with smuggled in okonomiyaki fixings (kewpie mayo, okonomi sauce, nori flakes, and bonito flakes) - lobster tail - Gold Coast coconut shrimp - green salad - Mac n' cheese - grilled shrimp on the Barbie with garlic herb butter - chocolate thunder from down under: pecan brownie, vanilla ice cream, whipped cream, chocolate sauce, and chocolate shavings - salted caramel cookie skillet: salted caramel cookie, white chocolate, almond toffee, pretzels, and vanilla ice cream 8/8 - Frenchman's Delight (see 8/6) - one IceBreakers cinnamon mint - spaghetti with sun gold tomatoes, Calabrian chilies, anise hyssop, thyme, lemon basil, garlic, olive oil, and butter - one nasturtium flower 8/9 - one peach - Frenchman's Delight (see 8/6) Bombay Kitchen - potato and pea samosas - chicken tikka masala - basmati rice - naan 8/10 - peanut butter and dark chocolate Kind bar - mighty mango Naked juice - Nature's Angus uncured hot beef stick Momofuku Ko - grilled octopus, blueberry tare - pickle sandwich - cold fried chicken with pickled - grilled duck - animal sausage - rice, smoked duck, nori - spicy pickled vegetables - Japanese cheesecake, maple syrup - strawberry, jasmine rice, banana pepper - one peach - peaches with Van Leeuwen vanilla ice cream, anise hyssop, rose salt, and olive oil - 2 cups of persimmon leaf tea - some pieces of boiled peaches - Van Leeuwen vanilla ice cream with sansho pepper & olive oil 8/11 Four Horsemen - sticky rice wrapped in fuki leaves - beef tendon, melon, seasoning peppers - fried fish salad, summer beans, grilled okra, strawberries, banana peppers - cabbage, raddichio, & perilla leaves - chili oil, fermented blueberry and anchovy salsa - beet cake, sour cream, husk cherries - 2 nasturtium flowers - cherry tomatoes Honey's - sip of RTR mead - popcorn - piece of orange segment - Yesfolk jasmine kombucha Bunker - grilled lemongrass short ribs, peanuts, crab spring roll, rice vermicelli - one bite of beef jerky papaya salad 8/12 Okonomi - roasted bluefish with saikyo miso - 7 grain rice with onsen egg - clam lip sashimi with yuzu kosho and soy with egg yolk - soy marinated tuna sashimi - tsukemono - zuchinni & eggplant with blueberry miso - green bean with mustard miso - grilled shishito and tomato with sake kasu - tamagoyaki - roasted eggplant, squash and dashi - one Nature's Angus spicy beef stick - kielbasa, pretzel bun, German mustard, sauerkraut from Radegast - one scoop "hot Brooklyn summer" (sweet corn with mulberry jam & honey) ice cream and one scoop of strawberry ice cream from Van Leeuwen 8/13 Frenchman's Delight - monge or epi baguette from Maison Kayser - culatello - salad of spinach, arugula, frisée, lemon, olive oil, and red cow parmesan - chorizo seca from Charlito's Cocina - black pepper salami from Elevation Charcuterie - Gorgonzola dolce - peaches, watermelon, and cantaloupe Yuji Ramen - cup of Brooklyn Kura sake - cup of barley tea - sunomono: sea cucumber, cucumber, wakame - kampachi (amberjack) sashimi, soy, yuzu kosho - tunakotsu ramen: tuna paitan broth, yuzu kosho, tuna belly chashu, leek - one mini mint ice cream mouthful from Trader Joe's 8/14 - Frenchman's Delight (see 8/13) Osakana - mixed sashimi with soy sauce and yuzu kosho - spicy tuna confit, seven grain rice, cabbage - 1/2 thc mint chocolate - mixed bowl of jalapeño potato chips, Maui onion potato chips, and dill pickle potato chips - 1/2 Andes mint bar 8/15 - Frenchman's Delight (see 8/13) - 2 nasturtium flowers - 2 pieces of dark chocolate Dig Inn - brown rice with parsley - charred chicken thigh - cauliflower with onion ash and pickled chilies - arugula salad with husk cherries & parmesan Four Horsemen - pine nut tart, creme fraiche - sesame semifreddo with dark chocolate 8/16 - Frenchman's Delight (see 8/13; though I didn't have the salad since I was still full from the previous evening's desserts) Fat Rice at Chef's Club - bacalhau spread & bread, olives, chili, mint - arroz de tomate: Carolina gold rice, heirloom tomato, refogado, cilantro, kale, fried garlic - chili prawns, vinho verde butter sauce - cavala recheado: masala stuffed whole mackerel, green tomato, coconut, cilantro - po kok gai: chicken thighs, chouriço, potato, tomato, hen egg, coconut curry, sao jorge, black olive - beef ambilla: shoulder roast in tamarind and fresh herb curry, kara pok, eggplant, long beans, rambutan - coconut rice, fried shallot, sesame - papo seco (Portuguese bread) - watermelon cendol: watermelon sorbet, summer corn, adzuki beans, pandan jellies, coconut 8/17 - Frenchman's Delight (see 8/13; added a mango peach) - pasta with summer squash and garlic - vanilla ice cream with olive oil & raspberries 8/18 - grilled marinated summer squash & pickled cucumbers & mint over lemon ricotta - peaches with basil and olive oil - salad of cherry tomatoes, corn, purslane, garlic, basil, mint, Persian cucumbers, lemon, and olive oil - blistered shishitos - one scoop of vegan peach cobbler ice cream in a cone from Van Leeuwen - a few pieces of SheWolf miche bread - 2 pieces of SheWolf miche toast with grilled marinated summer squash, pickled cucumbers, and lemon ricotta 8/19 - 2 pieces of SheWolf miche toast with lemon ricotta and nasturtium (leaves and flowers) - one peach - one piece of cold SheWolf miche toast - a few raspberries with a very small amount of passionfruit curd Four Horsemen - chicken liver mousse, fennel pollen crackers - yellowfin tuna, tonnato, yuzu kosho, smoked dulse - beef tartare, seeds, buttermilk, sesame cracker - red endive, shiro plum, pistachios, pink peppercorn, gran pepe - lumache, jonah crab, meyer lemon, calabrian chili, chervil - pork sausage, grilled jimmy nardello peppers - vanilla frozen yogurt, wild huckleberries - sesame semifreddo, dark chocolate 8/20 Frenchman's Delight - salad of arugula, spinach, watercress, endive, lemon, olive oil, and parmesan - loukanika from Olympia Provisions - breasola with porcini and black pepper from Brooklyn Cured - peaches - cantaloupe - mozzarella - epi or monge baguette from Maison Kayser Hao Noodle & Tea - pork intestine skewer with Sichuan peppercorn - shishito skewer with sweet and sour sauce - ginkgo nuts with butter - hot pot beef noodle soup with rice noodle & cabbage - mung bean jelly with peanuts and Sichuan style sauce - silver needle tea - one scoop cucumber gelato & one scoop passion fruit gelato from il labritorio del gelato 8/21 - Frenchman's Delight (see 8/20) SriPraPhai - beef green curry - white rice - chicken drunken noodle - 5 strawberry sour punch straws - a small handful of nerds - vanilla ice cream with olive oil, sea salt, and sansho pepper - more nerds (a lot more than I wanted to have) 8/22 - mountain Gorgonzola, young manchego, and Maroilles (pasteurized French cow's milk cheese) with crackers - Frenchman's Delight (see 8/20)(cheeses added to the rest of the week's Delight) - 2 IceBreakers cinnamon mints - bread and olive oil and some crackers - leftover drunken noodles and green curry from 8/21 - Maroilles cheese with crackers - frozen Andes chocolate mint 8/23 - Frenchman's Delight (see 8/20) - one IceBreakers cinnamon mint - one walnut brownie from Maison Kayser (warmed up at home) - salad of sweet corn, pickled cucumbers, arugula, purslane, nasturtiums, lemon, and olive oil 8/24 - one sample of strawberry, banana, pineapple, coconut water smoothie from the street (from whatever café is next door to my office) - Frenchman's Delight (see 8/20) - one IceBreakers cinnamon mint Red Lobster - virgin passion colada - snow crab claws with yuzu kosho butter (I brought my own yuzu kosho) - king crab claws with yuzu kosho butter - cheddar bay biscuits with uni and ikura (also brought our own uni and ikura) - shrimp linguine with ikura - shrimp cocktail - shrimp scampi with uni butter - Caesar salad - baked potato with uni butter and sour cream - French fries - broccoli - a small bite of lobster tail 8/25 Four Horsemen - rye focaccia, roasted garlic oil - arancini, black pepper, parmigiano reggiano - avocado squash, yuzu oil, basil, tropea onions - charred cucumbers, salmoriglio - flourless chocolate cake, zabaglione cream - a bite of fried chicken from Norman - salted cucumbers - one deviled egg - 2 baby carrots - 3 olives Wu's Wonton King - roast suckling pig, steamed buns, hoisin, scallion - snow pea leaves - Chinese broccoli - golden fried rice - wonton soup - dry sautéed string beans - mapo tofu - crispy pig intestines - cold jelly fish - small glass of Brut Cremant De Bourgogne - mango jelly - a "splash" of prosecco - 3 or 4 slices of strawberry shortcake from Veniero's 8/26 - spaghetti with sweet corn & Calabrian chili - one mini mint ice cream mouthful from Trader Joe's - some crumbs of everything bagel seasoned pretzels 1 or 8 - miso soup - tuna akami roll - edamame - white rice - miso eggplant, coconut, egg yolk - skate, yuzu, almond, parsley, watercress, soy koji, butter - futomaki roll: dried squash, egg, pickled daikon, shiitake, cucumber, shiso 8/27 - Dr Smood grapefruit, lemon, açai, green coffee bean, garcina cambogia juice - sample of Roman margarita pizza from Eataly Alla Panza - sample of flax bread from Maison Kayser - sample of Beyond burger on a pretzel bun from The Economist Magazine Frenchman's Delight - erborinnato san carlo guffanti - mole salami from Salumi - salad of spinach, arugula, watercress, castelfranco, parmesan, lemon, and olive oil - peaches (and cantaloupe for days 2 & 3) - monge baguette from Maison Kayser - one bag of Dr Smood "wild berry beauty mix" trail mix - heirloom tomato, watermelon, feta, mint, pickled red onion, and olive salad from The Meat Hook at Three's Brewing 8/28 - Frenchman's Delight (see 8/27) - 2 IceBreakers cinnamon mints Marlow & Sons - roasted chile kefir dip, bread - fried summer vegetables: zucchini, spring onions, string beans, shiso - cucumbers, whipped feta, mint - eggplant toast, sesame, mint - chilled corn soup, miso, roasted sungolds 8/29 - Frenchman's Delight (see 8/27) - a few sips strawberry pineapple purée with some sort of alcohol - one plain square pizza slice - one cup of strawberry pineapple purée watered down with WeWork spa water - grilled teriyaki chicken thigh over white rice from Glaze Teriyaki - leftover strawberry shortcake from 8/25 - one peach 8/30 - grilled chicken, saffron rice, beets, cucumber tomato salad, roasted broccoli, roasted sweet potatoes, spicy hummus, cucumber yogurt, bademjan, olives, roasted garlic, and Persian bread from Skewr - 2 IceBreakers cinnamon mints - 1/2 thc mint chocolate - one plie au chocolat from Maison Kayser - 1/2 thc mint chocolate - Lil' Stinker (tomato, mozzarella, parmigiano, double garlic, onion, pepperoncini) pizza from Roberta's 8/31 - paneer tikka biryani with fried onions, pineapple raita, and peanut mirchi from Indikitch Yuji Ramen - asazuke tsukumono - sunomono: cucumber, sea cucumber, wakame - yakibitashi: chilled dashi, eggplant, squash - porgy sashimi with sweet soy and yuzu kosho - clam shiro shoyu ramen: topneck clam and fennel broth, sweet corn, garlic scapes - one Starbucks peppermint - one red nasturtium flower from my window box 9/1 - one peach - 3 pieces of old, cold SheWolf miche toast - one bottle of Power C (or whatever the redesigned equivalent is called) Naked Juice - one plain slice with pickled chilies and parmesan from Di Fara Pizza Café Mogador - mixed mezze plate: hummus, eggplant, tahini, Arabic salad, pita - cod tagine, spicy tomato, saffron and cilantro sauce, potato, carrot, red pepper, and herbed couscous - 2 mini mint ice cream mouthfuls from Trader Joe's 9/2 Four Horsemen - rye focaccia, olive oil - fried walla walla onions, green peppercorn aioli - tomatoes, coriander berry vinaigrette, opal basil, ricotta salata - cockles, lipstick pepper sofrito, sorana beans, speck broth - charred lemon tart, creme fraiche - bread, cultured butter Yakitori Totto - isobemaki: Japanese pickle, dry bonito, & sticky yam wrapped in seaweed - nasu mizore gake: deep fried eggplant & mochi with daikon & nameko sauce - chicken skin skewer - chicken wing skewer - chicken thigh skewer - negima skewer - chicken tail skewer - hatsu moto (heart's source) skewer - asparagus skewer - shiitake skewer - eggplant with miso skewer - grilled rice ball with tare - chocolate crunchy crunch cone from an overpriced Mr Softee knockoff truck near Radio City Music Hall 9/3 - samples of tomatoes & lemon verbena at the Union Square Greenmarket - duck confit with roasted fairy tale eggplant, cherry tomatoes, pickled cucumbers, and a real bastardized romesco / gazpacho style sauce (with roasted lipstick & cayenne peppers, tomatoes, basil, sugar cube melon, peaches, olive oil, & garlic) - sugarcube melon and peaches - the rest of the duck confit, vegetables, melon (an entire melon was consumed), and peaches (2 large peaches in total) - 2 mini mint ice cream mouthfuls from Trader Joe's - 4 frozen Thin Mints 9/4 - one Krispy Kreme glazed donut - "Mo' Miso" (grilled chicken, brown rice, avocado, sesame veggies, cucumber, panko, spicy miso dressing) bowl from Fields Good Chicken - penne with garlic, basil, butter, and olive oil - one peach 9/5 - grilled teriyaki chicken thigh over white rice with salad with carrot ginger dressing from Glaze Teriyaki - one IceBreakers cinnamon mint - one peach (minus one bite) - 2 bites of a crunchy pear whose variety I didn't know - 1/2 shroomami salad from Sweetgreen - one bowl of the Spanish no-name brand equivalent of Rice Crispies (1/2 of this bowl was eaten in the bath) 9/6 - salt and pepper grilled chicken, Caesar salad, and mashed potatoes from Tender Greens - baked pork bun at Mei Lei Wah - Crawfish, mussels, shrimp, corn, & French fries at Vietnamese Cajun Crawfish Boil pop-up at the Basement 9/7 - salami, pepperoncini, mozzarella sandwich from The Mill - turkey, bacon, avocado sandwich from The Mill - Kettle brand salt and vinegar potato chips - pretzels Sunday in Brooklyn - stracciatella, smoked chili oil, focaccia - cucumbers, frog melon, pistachios, mint - roasted potatoes, buttermilk, garlic scapes - tomatoes, tonnato, black olive oil, basil - spicy togarashi fried chicken - applewood smoked chicken, crispy herbs, romesco - one scoop of strawberry ice cream in a sugar cone from Van Leeuwen - 1/2 THC mint chocolate 9/8 Four Horsemen - rye focaccia - spigarello, wood ear mushrooms, green yuzu - fennel salad, castelvetrano olives, parmigiano reggiano - grilled swordfish, Japanese cucumbers, yogurt ramp kimchi - grape nut semifreddo, honey - calamari sandwich with aji panca, aji amarillo, charred scallion from Llamita - mini waffle cakes from a cart on Canal St - one slice of strawberry shortcake from Veniero's - 1/2 THC mint chocolate 9/9 Riverpark - rainbow connection: pineapple, basil, yuzu, cherry - cinnamon donuts, spiced chocolate sauce - 1/2 of brisket hash, fingerling potatoes, heirloom tomatoes, pearl onions, sunny side up egg - 'nduja & scrambled eggs, country bread, cherry tomato, dressed greens - 1/2 kouign-amann - 1/2 blueberry muffin - lavender pavlova, vanilla cream, summer berries, basil chantilly - one bite strawberry black pepper ice cream, one bite almond cherry ice cream Bombay Kitchen (delivery) - chana masala - saag paneer - papadum - garlic naan - basmati rice 9/10 Frenchman's Delight - monge baguette from Maison Kayser - pleasant ridge reserve (Upland's) - peaches, red pears, comice pears, and honey crisp apples - salad of mustard lettuce, dandelion greens, endive, parmesan, lemon, and olive oil - genoa salami - marinated grilled artichokes - one biscuit with honey butter from the Commodore Four Horsemen - red endive, pluots, pistachios, gran pepe, pink peppercorn - polenta, chanterelle mushrooms, gremolata, peppers - grapenut semifreddo, honey 9/11 - Frenchman's Delight (see 9/10) Pasquale Jones - fluke crudo, basil, sea beans, watermelon - littleneck clam pizza, garlic, lemon, broccoli rabe, cream - suckling pig agnolotti, sage, parmigiano reggiano - lamb, Sicilian eggplant, olive, pine nut - yogurt gelato, pecans, olive oil cake, peaches (just a few bites of this since it was, to date, the worst dessert of 2018) - two dark chocolate covered pretzels at Dakota's apartment 9/12 - Frenchman's Delight (see 9/10) Ikura Sushi (Delivery) - one eel cucumber hand roll - 5 pieces yellowtail nigiri - 6 pieces yellowtail jalapeño roll - pickled ginger - one peach - couple of handfuls and chopsticks-fuls of cold, old basmati rice - one bowl of Crisp Rice™ - two more bowls of Crisp Rice™ 9/13 - pork yeero pita with onion, tomato, and tzatziki from GRK - 2 IceBreakers cinnamon mints - another IceBreakers cinnamon mint - one more IceBreakers cinnamon mint - 1/2 thc mint chocolate bomb bon - one bite of a wine biscuit Yuji Ramen - clam shiro shoyu ramen with garlic scapes and fennel - one cup barley tea - 1/3 of a yellow peach (split with Bonnie and Jess) 9/14 - chicken drunken noodles and veggie spring rolls from ChaamLex - one peach Ghenet - one sip of Barbaresco - injera - kitfo - misir wett - shiro wett - shiro aletcha - yedubba wett - aterkik aletcha - atkilt wett - fasolia - gomen - azifa - engoudaye tibs - doro wett - siga wett - siga aletcha - 1/2 THC mint chocolate bomb bon 9/15 The Little One - mango semifreddo doriyaki, coconut - chrysanthemum ice cream monaka, honey - a few sips of sparkling rose lemonade Kopitiam - kaya butter toast - Malaysian style half boiled eggs, soy sauce, pepper - pulut panggang (glutinous rice, dried shrimp, sambal) - penne Mediterranea & arugula salad from Café Reggio - 1/2 THC mint chocolate bomb bon Estela - chocolate cake, whipped cream - sip of rye cocktail (I think it had "Greenpoint" in the name) - 2 pieces of cold fried chicken with pickles from Momofuku Ko 9/16 Four Horsemen - a few sips of Allez Goutons (white wine) - rye focaccia - grilled courgettes, preserved lemon butter, chives - chicory salad, somerset grapes, walnuts, cava vinaigrette - stoneground polenta, smoked sungold tomatoes, pumpkin seeds - bomboloni, peach jam - six french fries from McDonald's - 4 or 5 sips of various jungle juice concoctions at Soul Summit - one hellboy slice and one cheese slice from Paulie Gee's Slice Shop 9/17 - everything bagel with cream cheese - one IceBreakers cinnamon mint - trofie al pesto with green bean and potato and 2 slices of bread from Obica - 1/2 thc mint chocolate bomb bon - a tiny additional sample of that bomb bon - 1 sesame bagel from Ess-A-Bagel - the rest of that bomb bon - grandma chicken mixian (chicken broth, chicken confit, black sesame garlic oil, tea egg, pickles, flowers, fermented chili) from Little Tong Noodle Shop 9/18 Homes Kitchen - Sichuan spicy chicken with cucumber - white rice - hot and sour soup - fortune cookie - one yellow peach - one peanut butter dark chocolate Kind bar 9/19 - one yellow peach - salt & pepper grilled chicken, mashed potatoes, and baby lettuces with sherry vinaigrette from Tender Greens - rigatoni bolognese from Atlas Café - one scoop of chocolate fudge brownie in two sugar cones from Van Leeuwen 9/20 - grilled khmer sausage sandwich from Num Pang - one spicy mentaiko onigiri & pickle / umeboshi maki from Dianobu - cardinal tart (vanilla and raspberry mousse) from Maison Kayser - one peach - one bowl of Crisp Rice™️ 9/21 - grilled steak sandwich with roasted red peppers and aioli & Caesar salad from Tender Greens Honey’s (Mid-Coast Maine foraged dinner) - one sip each of Dagger, Memento Mori, and St Crimson mead - one can of Yesfolk jasmine kombucha - pickles - Maine uni - mackerel sashimi - clam onigiri - pickled beet top onigiri - clam chowder - grilled mushroom skewer (puffball, porcini, maitake, chicken of the woods, chanterelle, & bolete mushrooms with wild sea bean oil) 9/22 - one half bottle of mighty mango Naked Juice - one raspberry almond tart from Maison Kayser (split with Brendon and Tristan) - chapli roll from Thelewala - one grandma slice from Williamsburg Pizza (split with Bonnie) and a can of San Pellegrino sparkling grapefruit soda - 1/2 THC mint chocolate bomb bon - sort of ratatouille (eggplant, summer squash, fennel, tomato, aromatics, & herbs) with Runner + Stone buckwheat baguette 9/23 Four Horsemen - whole wheat focaccia - roasted beets, radicchio, arugula, pistachio - hand-pulled mozzarella, tomato oil, squash blossom - end of summer bean stew, zucchini, turnips, lovage - chocolate custard, hazelnut, salted caramel - 1/2 bottle mighty mango Naked Juice - the rest of that ratatouille and buckwheat baguette from 9/22 9/24 - salt & pepper grilled chicken sandwich with aioli & roasted red peppers & Caesar salad from Tender Greens - one CVS brand cherry throat lozenge - another CVS brand cherry throat lozenge - crispy pork belly pad gra paw with jasmine rice from SriPraPhai - 2 large glasses of orange juice - one cepacol extra strength throat lozenge 9/25 - one cepacol extra strength throat lozenge - another cepacol extra strength throat lozenge Tender Greens - grilled steak - kale salad with parmesan and roasted garlic vinaigrette - roasted vegetables (zucchini, green beans, mushrooms) Honey’s - wild apple & onion flatbread, black garlic, hyssop - squash & potato, peach, tomato, chili - grits, mushrooms, shishito, wild cherry, egg - chaga cacao cake - 1/2 can Yesfolk jasmine kombucha 9/26 - prosciutto brioche from Lilia Caffé - one IceBreakers cinnamon mint - pernil, white rice, sweet plantains, green sauce, and avocado from Sophie’s - one CVS brand cherry throat lozenge - one mug of orange juice - left over pad gra paw and jasmine rice from 9/24 - spaghetti with leftover ratatouille from 9/22 - one bite of a stale Tate’s chocolate chip cookie - 5 frozen thin mints - 2 rice cakes 9/27 - sample of sopressata from Salumi - sample of pecorino gigante Frenchman’s Delight - salad of mesclun greens, watercress, lemon, grana padano, and olive oil - chorizo seco from charlito’s cocina - peaches - mozzarella - monge baguette from Maison Kayser - one Cepacol extra strength throat lozenge Balaboosta - fried olives, labneh, harissa oil - pita, hummus, red baba, labneh - red snapper ceviche, watermelon curry, kataif, sumac pickled onions, pistachio dukkah - cauliflower, lemon, currants, pine nuts, parsley - octopus, lamb belly, black chickpeas, amba aioli - lamb neck, dates, preserved lemon, freekah, chestnuts - brick chicken, walnut fasanjoon, tahdiq rice - coconut malabi, apricot jam, pistachio, kataif - one cepacol extra strength throat lozenge 9/28 - Frenchman’s Delight (see 9/27) - one cepacol extra strength throat lozenge - one small bag of popcorn (half popped, half unpopped) - one cepacol extra strength throat lozenge Wildair - bread & olive oil - shishitos, yuba, yuzu, sesame - potato darphin, maine uni, jalapeño - little gem lettuce, pistachio, herbs, chili - squash blossom, stracciatella, chicken skin, tomatillo, corn nuts - crispy grain salad, hearts of palm, tarragon - spicy tuna on toast, nduja, tomato, sesame - panna cotta, watermelon granita - chocolate hazelnut tart - lots of fries and a bite of a chicken tender from Blue Ribbon Fried Chicken - one mug of houjicha 9/29 - grapefruit juice with strawberry from John’s Juice Four Horsemen - rye & whole wheat focaccia - german butterball potatoes, pearl onions - little gems, crème fraîche, anise hyssop, sesame croutons - hanger steak, anchovy butter, jimmy nardello peppers - pound cake, tristar strawberries, fennel pollen - one cup of houjicha Five Leaves - heirloom tomato & leek terrine, sunflower crisps, borage, pea shoots, pine nut mayo - crispy oyster mushrooms, miso, shiso - crispy black rice, fried duck egg, fermented radish, spicy mayo, pickled vegetables - spent grain fettuccini, charred corn, chanterelles, kale stem pesto, buttermilk curd - ora king salmon, golden beet tzatziki, cucumber, bitter melon, salted orange, radish, and basil - rosewater pavlova, passion fruit curd, kiwi, whipped cream -1/2 thc mint chocolate bomb bon 9/30 Mo’s Doughs - 1/2 bow tie donut -1/2 pistachio cake donut - 1/2 egg & cheese with hot sauce on a sesame bagel - one small bottle of orange juice - 1.5 nougat apricot candies and a bite of a date ma’amoul from Kalustyan’s Samurai Mama - veggie gyoza - hamachi belly & scallion roll - anago tempura udon, wakame, shiso, scallion, yuzu 10/1 - one bowl of cinnamon raisin granola - chipotle chicken sandwich with roasted red peppers & aioli with caesar salad from Tender Greens - matcha gelato in a waffle bowl from Frozen Palm (at Instagram) Alfio Ghezzi at Chef’s Club Counter - beetroot & apple tartare, mustard ice cream - porcini mushrooms & their essence - basil ravioli, buffalo mozzarella jus - bread & olive oil - veal tonnato, caper powder, coffee, jerusalem artichoke chips - panna cotta, raspberry, rose petal - a piece of chocolate 10/2 - samples of various cheddars, goudas, soppressata, and bresaola from Eataly - sample of Roman margarita pizza from Eataly - sample of sourdough bread from Maison Kayser Frenchman’s Delight - forelle pears - honeycrisp apples - bresaola bellese - grafton cheddar - sola di bufala - salad of castelfranco, arugula, boston lettuce, lemon, olive oil Bar Boulud - gourges - bread & butter - beef tartare, baby gem lettuce, capers, mustard - lapin à la moutarde: braised rabbit, fresh plums, fall vegetables, whole grain mustard - one bite of coq au vin 10/3 - one cepacol extra strength throat lozenge - mean green smoothie (kale, spinach, mango, banana, golden pineapple) from Liquiteria - Frenchman’s Delight (see 10/2) - stoneground polenta with pickled chiogga beets, braised kale, & charred poblanos 10/4 - skinny smoothie (banana, strawberry, apple cider, fat burner, & vegan protein) from Liquiteria - Frenchman’s Delight (see 10/2) Speedy Romeo - caesar salad - grilled octopus, hazelnut romesco, crispy potato, chili oil, celery - chicken wings, celery, scallion, ranch - speedy romeo pizza: grilled dough, ricotta, marinated heirloom tomatoes, basil, lemon - margarita pizza - marinara pizza: anchovy, basil, oregano, chili flake - white album pizza: béchamel, roasted garlic, mozzarella, ricotta, provel, pecorino, parm - st louie pizza: provel, italian sausage, hot soppresatta, pickled chilies - dangerfield pizza: béchamel, pork/veal meatballs, ricotta, basil, garlic chips - chocolate cake, marshmallow, graham cracker - olive oil cake, blackberry, vanilla gelato - vanilla gelato from il labratorio del gelato 10/5 - sample of bandaged goat cheddar, black & blue goat cheese, smoked fiore sardo, & pecorino gran riserva from Eataly - spinach lasagna, salad, and two slices of bread from Obica - one fortune cookie - 4 Kirkland brand peanut butter-filled pretzel nuggets (let’s just assume from here on out that this is the make and model of all PB pretzels I consume for the remainder of the year, unless explicitly stated otherwise) - one bottle Suja Passionfruit Paradise Ootoya - grilled butterfish - white rice - miso soup - pickles - grated daikon - kabocha squash - hijiki seaweed - the remainder of Bonnie’s yakitori ju - tastes of items cooked to be consumed the morning of 10/6 10/6 - duck fat potatoes, caramelized onions, rosemary, pickled carrots with a fried egg - roasted SheWolf honey oat bread with lemon ricotta & nasturtium leaves and flowers from my window box - the remainder of a large bottle of orange juice - 1/2 mint chocolate thc bomb bon - lots and lots more SheWolf honey oat sourdough (the remainder of the loaf, partially shared with Bonnie) - an excessive amount of freeze dried strawberries from Kalustyan’s Wildair - bread & olive oil - topneck clam, almond broth, xo sauce - beef tartare, smoked cheddar, horseradish, brazil nuts - little gem lettuce, pistachio, chili, herbs - black maitake, stracciatella, corn nuts, tomatillo, chicken skin - crispy grain salad, tarragon, hearts of palm - spicy tuna toast, tomato, sesame, ‘nduja - chocolate hazelnut tart - vanilla frozen yogurt with tristar strawberries & sips of various wines from Four Horsemen 10/7 - soft scrambled eggs with caramelized onions & pickled carrots - one bowl of Crisp Rice cereal with freeze dried strawberries - 1/2 green tea mille crepe cake & 1/2 chocolate mille crepe cake from Lady M Chez Ma Tante - oyster with parsley - falafel with hummus, harissa, & cucumber - chicken, boudin blanc, & red wine sauce 10/8 - one bottle Mighty Mango Naked Juice - toasted sesame bagel with cream cheese at Newark Airport - one cup of orange juice on Alaska flight 1187 - Alaska Airlines signature fruit & cheese platter: Beecher’s flagship, Tilamook cheddar, brie, red & green grapes, apple, crackers, chocolate truffle Nopalito - spiced chickpeas - tepache with piloncillo & star anise - 2 rockfish tacos al pastor (ancho chili adobo, orange, onion, cilantro, tomatillo salsa, pickled vegetables) - rotisserie 1/2 chicken with chicken jus, mashed potatoes, carrots, & zucchini from Scratch - 1/2 chocolate chip cookie from Hotel Vue, Mountain View 10/9 Hotel Vue, Mountain View - Cheerios with cantaloupe, strawberries, & grapes - one bite of a pancake - bacon - potatoes with rosemary - bacon - blueberry muffin - one cup of orange juice - carne asada burrito and a can of squirt from Chavela’s - one AlterEco mint creme truffle Bushido - yaki onigiri - chicken thigh skewer - chicken cartilage skewer - miso black cod - two pieces of watermelon radish 10/10 - toasted bagel with cream cheese and some strawberries from Hotel Vue, Mountain View El Roy’s - three tacos dorados al pastor (hard shell with sour cream, onion, cotija, monterey jack, lettuce, tomato) - pineapple agua fresca - a few sips of horchata - chips and salsa - radishes Camper - yellowfin tuna crudo, olio nuovo, yuzu, daikon, ginger - bread & olive oil - toasted durum fusilli, little neck clams, oreganata, chili flake 10/11 - toasted bagel with cream cheese, bacon, and 2 cups of orange juice from Hotel Vue, Mountain View Tyler Florence @ SFO Terminal 2 - roasted pork shoulder, fennel seed, smoked brown sugar, honey glaze - fall baked ziti, red sauce, pesto, cottage cheese, artichoke, spinach, mozzarella - chickpeas, chorizo, roasted fennel, orange zest, aioli - one cup of Sprite Zero on Alaska flight 1178 - strawberries, cantaloupe, honeydew, & pineapple - 1/2 avocado grapefruit salad with arugula, fennel, & macadamia nut dressing from The Plant in SFO airport 10/12 - steak sandwich with roasted red peppers and aioli & caesar salad from Tender Greens - 2 IceBreakers cinnamon mints - polenta with roasted shiitake & hen of the woods mushrooms, parmesan, lemon, & bread crumb - salad of frisée, red endive, nasturtium leaves & flowers (from my window box), honeycrisp apple, lemon, white wine vinegar, olive oil - 1/2 mint chocolate thc bomb bon - 1/2 Coolhaus snickerdoodle strawberry ice cream sandwich 10/13 - one Roberta’s sticky bun from Whole Foods - one sesame pancake with kimchi from Vanessa’s Dumplings Ugly Baby - sai tod: fried pork intestine and jaew - kang kua supparod: mushroom pineapple curry - khoong muk kai kem: shrimp, squid, & salted egg yolk - laab ped udon: duck laab, long beans, cabbage - pla tod kamin: fried tumeric sea bream - 1/2 slice of green tea mille crepe cake from Pattiserie Tomoko 10/14 - 2 over medium eggs, whole wheat toast, sausage, home fries, and orange juice from Lite Bites - 1/2 chocolate orange THC CBD bomb bon - more buttered popcorn than I should have eaten at Nitehawk Cinemas (while watching Mandy) Samurai Mama - two pork gyoza - cold ume oroshi udon Four Horsemen - 1/2 glass of Val Frison blanc de noir brut nature - sesame semifreddo, dark chocolate - pine nut tart, creme fraiche 10/15 - chipotle chicken sandwich with roasted red peppers & aioli & Caesar salad from Tender Greens - one fortune cookie from Home’s Kitchen - spaghetti (not actually spaghetti shaped but who cares, no one is reading this), brisket meatballs, parmesan - 1/2 slice of semi-frozen crumb cake from a shop near Hackensack, NJ that claims to have the best crumb cake (I cannot comment on that claim, though I can say the semi-frozen version was not the best semi-frozen crumb cake I’ve ever had) 10/16 - fried chicken, mashed potatoes, and green salad from Tender Greens - pepper turkey, mozzarella, tomato, basil, roasted red peppers, olive oil on a toasted hero from Milano Market 10/17 - one blueberry pancake with maple syrup, one sausage link, and 2 strips of bacon - ginger bbq brisket sandwich from Num Pang - 1/2 walnut brownie from Maison Kayser - 1/2 mint chocolate thc bomb bon Honey’s - oat milk & einkorn flatbread, grilled mushrooms, radicchio, tomatillo & pepper sauce - one can of Yesfolk jasmine kombucha (split with Bonnie) - one green mint lifesaver plus a lick of a second one 10/18 - beef noodle soup from Burp Bowl - 15 peanut butter filled pretzel nuggets - 1/2 of a honeycrisp apple - penne with butter and parmesan - salad of frisée, red endive, watercress, honeycrisp apple, & blood orange - another 1/2 honeycrisp apple - more salad & pasta 10/19 - 1/2 chicken & chorizo sandwich & 1/2 chicken parmesan sandwich from Make Sandwich - 17 peanut butter filled pretzel nuggets - 1 slice of white pizza with chili oil from Best Pizza - 1 mango hi-chew - 1/2 thc chocolate - panzanella with tomato, cucumber, roasted garlic, roasted red peppers, & red onion - potato salad with radish, caper, veganaise, orange, & mustard - salad of frisée, watercress, red endive, red onion, and blood orange - SheWolf honey oat toast with whipped sweet potatoes 10/20 - scrambled eggs with asparagus - leftover panzanella from 10/19 - Maison Kayser apple walnut toast with whipped sweet potatoes - a hunk of french baguette - one small *magic* mushroom - one mango hi-chew - one sip of a chocolate peanut butter shake at the Sheep & Wool Festival at the Duchess County fairgrounds - one bratwurst & one “snacking kielbasy” (aka Slim Jim) from Janek’s at the Sheep & Wool festival - one bite of whole roasted lamb - one bottle of Gold Emblem (CVS generic brand) sparkling pink grapefruit soda - 3 double stuf™️ oreos - 2.5 more double stuf™️ oreos - a small bite of yellow cake - 1/2 mint chocolate thc bomb bon - salad of kale, pickled cucumbers, asparagus, red onion, & arugula - a little bit of fettuccine with roasted tomato & herb sauce with parmesan - one glass of orange juice - another one of those *zany* mushrooms, but this time it was larger - another glass of orange juice 10/21 Murray’s Tivoli - two sips of golden ticket (apple cider, turmeric, cayenne, garlic, ginger, agave) - one sip chicken broth - egg sandwich with bacon, cheddar, & pickled peppers - one scoop chocolate peanut butter ice cream and one scoop strawberry ice cream from Holy Cow Osakana - paitan / dashi broth with spanish mackerel tsukune and scallion - sashimi of torched spanish mackerel, sea trout, & kobia with sweet soy - radish, cucumber, apple, fennel, chili oil & torched Boston mackerel - triple tail sashimi with nasturtium, radish, peach habanero hot sauce, & nori salsa - nimono: shiitake dashi, indonesian eggplants, tokyo turnips, butterball potatoes - shio koji & awase miso marinated monkfish with cabbage & shiitake, mutsu squash and nasturtium - onigiri cooked in maitake and shiitake tea with daikon, cucumber, and carrot - miso soup - one cup of matcha - mutsu apple, snap dragon apple, & suckle pears - 2 squares of a honey salted almond Ritter sport 10/22 - bbq grilled chicken salad with radish, avocado, tortilla chips, and green goddess from Tender Greens - 8 peanut butter-filled pretzel nuggets - one cinnamon raisin insomnia cookie Karczma - one bowl of ogorkowa - 6 fried potato and cheese pierogis 10/23 - one mini blueberry muffin - tondo sandwich (sopressata, prosciutto, mozzarella, provolone, tomato, green olive) from Covina - 2 IceBreakers cinnamon mints - one cup of apple cider Frenchette - bread & butter - spanish tortilla with trout roe - blowfish tails a la diable - spaghetti bottarga, espelette, lemon - duck frites - fig tarte, ricotta, fig leaf ice cream 10/24 - NY style pizza (mozzerella, parmesan, tomato sauce, chili, oregano, garlic) pizza from Follia Tikka Indian Grill - sabji mughlai biryani (vegetable biryani) - chana masala - basmati rice - aloo gobi samosa 10/25 - grilled chicken, mixed greens, apple, grape, walnut, parmesan salad with white balsamic vinaigrette from Tender Greens - 12 peanut butter-filled pretzel nuggets - 9 peanut butter-filled pretzel nuggets - leftover chana masala, rice, and biryani from 10/24 - dried strawberries from Kalustyan’s 10/26 - chipotle chicken sandwich, roasted red peppers, aioli & Caesar salad from Tender Greens - 8 peanut butter-filled pretzel nuggets - 1/2 box of chocolate Hello Panda cookies - spaghetti with lemon, butter, and parmesan - salad of roasted sunchokes, baby shiitakes, honeycrisp apple, frisée, & citrus dressing - 1/2 mint chocolate thc bomb bon - leftover pasta - kettle potato chips with vanilla ice cream & olive oil 10/27 - 1/2 piece of grape & fennel focaccia & 1/2 piece of cheese focaccia from Lilia Caffe - roasted monkfish marinated in awase miso, roasted honey nut squash with black sesame and mirin, baby bok choi, charred scallions, roasted garlic, roasted shiitake mushrooms with chicken fat, chicken broth, dashi (with dried squid) - squash skin chips with maine uni - one cup of orange juice - 1/2 red pear - one sleeve of smarties - lots and lots of pretzels - most of a bag of trolli sour bite crawlers minis - one strawberry now n’ later - one apple now n’ later 10/28 Four Horsemen - garlic bread - broccoli rabe, chili oil, lemon - caesar salad, anchovy, croutons, parmesan - lasagna bolognese - tiramisu - most of a red pear - 1/2 bee sting pizza and 1/2 lil stinker pizza from Roberta’s 10/29 - 9 peanut butter-filled pretzel nuggets - one liege waffle with chocolate fudge and crickets from the Economist magazine food truck - ginger bowl with shio koji pork, kale, corn, & scallion from Roast Kitchen - one fortune cookie from Homes Kitchen - 10 peanut butter-filled pretzel nuggets - 6/10 of grilled chicken, mozzarella, roasted red pepper, lettuce, and caesar dressing hero (the rest was thrown away after I almost puked) - 4 frozen thin mints - one bowl of Crisp Rice cereal with freeze dried strawberry powder from Kalustyan’s - one sleeve of smarties 10/30 - plié au chocolat from Maison Kayser - grilled steak, arugula salad, roasted mushrooms, carrots, potatoes, and squash from Tender Greens - 9 peanut butter-filled pretzel nuggets - one scoop passion fruit sorbet, one scoop toasted white sesame gelato, and one scoop Mexican cinnamon gelato (& samples of Concord grape & honeycrisp apple sorbets) from il laboratorio del gelato - grilled teriyaki chicken thigh over rice from Glaze 10/31 - matter paneer, daal, & basmati rice from Pippali - spaghetti with roasted honeynut squash, braised kale, garlic, and chili - epi baguette from Maison Kayser - roasted squash seeds with cinnamon and black sesame - one Justin’s dark chocolate peanut butter cup - one mug of orange juice 11/1 - one piece of leftover epi baguette from 10/31 - grilled chicken harvest salad with walnuts, cheddar, grapes, & apple from Tender Greens - 10 peanut butter-filled pretzels - one fortune cookie from Home’s Kitchen - one bag of cheddar goldfish crackers - one oreo ice cream sandwich - leftover spaghetti from 10/31 11/2 - 1/2 smart duck (smoked duck breast, brie, cornichons, mustard) sandwich & 1/2 troubadour (chorizo & manchego) sandwich - one can of San Pellegrino sparkling clementina soda Birds of a Feather - wood eat mushrooms with pickled peppers & cucumber - mung bean noodles northern style - poached pork wontons in chili sauce - fried rice with shredded duck and egg - fried eggplant with sweet and sour sauce - one piece of Wrigley’s mint gum (the white kind) - 2 frozen thin mints - 1/2 thc mint bomb bon - some leftover squash seeds from 10/31 11/3 - 1/2 of a honeycrisp apple (shared with Bonnie) - one mug of orange juice - one cold subway churro - one scoop of french fry ice cream, one scoop of strawberry passion fruit ice cream (& samples of raspberry long pepper & chocolate olive oil orange) from Morgenstern’s - roasted yellowfin tuna belly marinated in sake kasu, roasted sunchokes, matsutake mushrooms cooked in dashi, yuzu kosho, leftover rice and eggplant from 11/2 - 1 d’anjou pear - 4.5 Oreos (last 1/2 was the creamless cookie) 11/4 - soft scrambled eggs - one pancake with an Oreo inside - one mug of orange juice - 2 nasturtium leaves and a flower - one hellboy slice and one mootz slice from Paulie Gee’s Slice Shop - one bottle of Natalie’s tangerine juice - one box of raspberries (split with Bonnie) - 1/2 mint thc bomb bon Olive Garden - a sample of house sangria (with an added Driscoll’s raspberry brought as a supplement) - lasagna fritti with alfredo sauce - famous original salad with Calabrian chili (DIY supplement) - many breadsticks - chicken Alfredo with shaved burgundy black truffles & red cow parmesan (DIY supplement) - shrimp scampi with angel hair pasta, asparagus, tomato , and red cow parmesan - apple crostata with vanilla ice cream, caramel, & shaved black truffle (somehow maybe one of the best desserts of 2018) - tiramisu with shaved black truffle - 2 Andes mint chocolates 11/5 Thai Villa - steamed pork and shrimp dumplings - clear soup with enoki mushroom and cabbage - green curry with chicken, heart of palm, and pineapple - jasmine rice - roasted king mackerel with awase miso - one frozen thin mint - 5 oreos 11/6 - spicy & tingly beef noodles from Xi’an Famous Foods - one fun-size pack of skittles - 12 peanut butter-filled pretzel nuggets - one mug of orange juice - spaghetti with parmesan and black truffle - one mug of orange juice 11/7 - one waffle with whipped cream and cinnamon - chicken burrito bowl with corn, medium salsa, cheese, lettuce & tortilla on the side from Chipotle Honey’s - popcorn - calcots with romesco sauce - grilled koginut squash with brazil chili - little gem lettuce, apple, hyssop, & mint - Haagen Dazs vanilla French almond ice cream with sea salt kettle potato chips 11/8 - one bag Miss Vickie’s salt & vinegar potato chips - one large shrimp tempura onigiri & one small umeboshi onigiri from Yaya Tea - one IceBreakers cinnamon mint - one nasturtium leaf from my window box - a few bites of red cow parmesan - one small glass of orange juice - roasted matsutake mushrooms - one hellboy slice and one Freddy prince slice from Paulie Gee’s Slice Shop - sample of mint chip ice cream from Van Leeuwen 11/9 - one bow tie donut and 1/2 chocolate glazed donut from Peter Pan - orange chicken, vegetable fried rice, hot & sour soup from Home’s Kitchen (split with Kevin) - 3 slices of marinara pizza, 2 slices of iron age pizza (mushrooms, mozzarella, parmesan, herbs) & house salad (with radicchio, apples, & hazelnuts) from Op’s Pizza - one bite of a banana 11/10 - egg & cheese on a toasted sesame bagel from Moe’s Doughs - one bottle of Natalie’s orange juice Oiji - a few sips of Flying Lotus cocktail - mushroom (maitake, shiitake, woodear) salad with pine nuts and romaine - scallops “hwe”, jellyfish, snow crab, gooseberry, Korean mustard vinaigrette - oiji bowl: maine uni, sweet shrimp, pickles, seaweed rice - baby octopus, butter gochujang, chayote - butter-poached halibut, rice porridge, pickled artichoke, mushroom perilla broth - honey butter chips with vanilla ice cream 11/11 Four Horsemen - garlic focaccia - brussels sprouts, red onion, cilantro, cumin vinaigrette - delicata squash, pickled raisins, mint, ricotta salata - longfin squid a la plancha, spinach, garlic chili oil - orange upside-down cake, whipped cream Leonti - chickpea farinata - beef brodo with warm spices - cinnamon fettuccine with wild boar ragu - one bite of porcini pasta with chianti braised snails - a few bites of agnolotti with fennel, marcona almond, & grapefruit - milk-braised lamb, tarbais beans, rosemary - Apricot pate a feuille - Chocolate meringue - Pistachio marzipan with luxardo cherry - Chocolate coconut meltaway - Almond cookie - persimmon leaf tea 11/12 - chipotle bbq chicken salad with blue corn tortilla chips, radishes, cotija, & avocado from Tender Greens - one yellow & one red starburst - one orange and one red starburst - roasted red snapper with baby bok choi & yuzu kosho in smoked squid dashi - pickles from Osakana - 4 mini mint ice cream mouthfuls - lots of unseasoned rice cakes - 1/2 bag of haribo peach gummies (split with Becca) 11/13 - Italian hero (salumi, hot peppers, lettuce, & aioli) & potato chips from Tender Greens - four slices of margarita pizza from Folia - one small glass of orange juice (extra pulp) - 2 more slices of margarita pizza from Folia - arugula salad with fennel, parmesan & lemon vinaigrette from Tender Green 11/14 - mean green smoothie from Liquiteria - plie au chocolat and sample of seeded baguette from Maison Kayser - ankimo miso ramen & 1/2 of miso roasted vegetable mazeman from Yuji Ramen - one package of mini Oreos 11/15 - grilled chicken harvest salad with hazelnuts, apples, & grapes from Tender Greens - 2 pink starbursts - grandma chicken mixian with chicken confit, chili oil, and tea egg from Little Tong Noodle Shop - 2 glasses of orange juice (extra pulp) - 1 rainbow cookie and 1 finger cookie with raspberry jam and chocolate from Veniero’s 11/16 - one finger cookie with raspberry jam and chocolate from Veniero’s - chipotle bbq chicken sandwich with roasted red peppers and aioli & Caesar salad from Tender Greens Reynard - bread & butter - dayboat scallops, quince purée, pancetta, parsnip - lamb sausage, sourdough flatbread, roasted peppers, yogurt - roasted chicken, whipped pumpkin, savory, pan sauce - grass fed steak, coal-roasted chanterelles, whipped bone marrow - warm chocolate torte, chestnut, wild huckleberries, candy cap ice cream - pine ice cream - one spoonful of cookies n cream dippin dots 11/17 - orzo salad with kalamata olives, feta, & tomato from Apartment 7B at JFK terminal 7 - one bottle of mighty mango Naked Juice - two biscoff cookies aboard Alaska flight 1411 (JFK>LAX) - grilled chicken pesto sandwich with roasted red pepper, arugula, and aioli aboard Alaska flight 1411 (JFK>LAX) - cookies n cream dippin dots on the Santa Monica Pier (split with Bonnie & Bryna) Felix Trattoria - sfincione: focaccia siciliana, rosemary, sea salt, olive oil - grapefruit, honey, & lime mocktail - margarita pizza - dama bianca: honeycrisp apple, fennel, celery, parmesan - panzanella: tomato, cucumbers, herbs, burrata pugliese, & pane fritto - fried squash blossoms, crema di ricotta - tonnarelli cacio e pepe - rigatoni all’amatriciana - busiati: pesto trapanese, sungold tomatoes, pecorino siciliano - gnocchi di patate, oxtail ragu, & pecorino romano - torta della nonna: olive oil cake, pear, lemon gelato & pine nuts - torta caprese: flourless chocolate cake, gianduja, & hazelnut croccante 11/18 - scrambled egg, avocado, & pesto on a toasted croissant (split with Bonnie) from The Larder at LAX Aboard Flight SQ11 (LAX > NRT) - one cup of orange juice - another cup of orange juice - fried fish with gin-an sauce, capsicum omelette, vegetables (carrot, snap pea, fish/taro ball), and steamed rice - cantaloupe & grapefruit - one container strawberry greek yogurt - one bite of a bread roll - blue bunny cookies and cream ice cream sandwich - another glass of orange juice - zensai: burdock, pickled daikon, mackerel - cold noodles with wasabi, nori, and dashi - yuzu sesame chicken with steamed rice, pumpkin, broccoli, and some sort of mushroomy gelatin thing - seaweed cracker - one bite of a bread roll - one cup of sprite - a few bites of a toffee crunch blondie 11/19 - one carton of Tropicana essentials mango blend - one package of “oishii salami” - one glass of grapefruit juice from the Moxy hotel in Tokyo Torikizoku - kawa shio skewer - bonjiri (chicken tail) skewer - 2 hiza nankotsu (knee gristle) shio skewers - tsukune skewer - ajitsuke nitamago (soy sauce eggs) with japanese mustard - edamame - sasami wasabi skewer - momo kizokuyaki (thigh with leek) skewer - kuromitsu matcha ice cream 11/20 - a few sips of leftover watered-down grapefruit juice - one cup of fresh-squeezed orange juice at the Moxy Hotel Tokyo - one umeboshi onigiri from 7/11 Tsukiji Market - boiled octopus in teriyaki - broiled scallop in butter from Kaki Koya - fried chicken skin - one tamagoyaki skewer - one matcha strawberry daifuku from Iroha - two strawberries - one o-toro nigiri - one strawberry (and lots more strawberries) - one sansho chocolate from Le Chocolate de H - one sakura (red bean and salted cherry) anpan from Kimuraya - lasagna sample from Dean & Deluca Ginza - thick snapper ramen with greens & smoked pork chashu from Madai Ramen Mengyo 11/21 Moxy Hotel Breakfast - rice with baby sardines, pickled mustard greens, & umeboshi - mushrooms with butter & soy - 2 sausages - japanese omelet - 3 pieces of mackerel - one cup of fresh-squeezed orange juice - 2 mini waffles - 1 mini croissant - 1 mug of grapefruit juice Flipper’s Pancakes - kiseki pancakes with maple butter & whipped cream (split with Bonnie) - “millennium” kiseki pancakes with strawberries, yogurt, and strawberry jam (split with Bonnie) Sushizanmai Okunoin - miso soup - shirako - leatherfish with liver - uni - ikura - tai (red snapper) - chu-toro - o-toro - anago - ebi (red shrimp) - squid with shiso - ark shell clam - tamago - chive nigiri - aji - herring roe on kelp - abalone - whelk - gizzard shad - live octopus 11/22 Moxy Hotel breakfast - rice with umeboshi, baby sardines / sansho, & pickled mustard greens - mushroom, cabbage, & carrots - japanese omelet - 3 pieces of mackerel - Maile whole-grain mustard - one cup of fresh-squeezed orange juice - one mini croissant - 2 mini chocolate croissants - one cup of orange juice from concentrate - one ikura onigiri & one umeboshi & seaweed onigiri from 7/11 Savoy Pizza - marinated octopus with peppers & onions - one margarita pizza (split with Bonnie) - two marinara pizzas (split with Bonnie) 11/23 - one cup of pineapple juice at the Moxy Hotel - caramel apple cinnamon bun with almond from Boulangerie Asanoya (at Kinshicho Station) Harajuku Gyōza Rō - cucumber with miso sauce - pickled cabbage - 6 pork gyoza - 3 garlic & chive gyoza - 1/2 mug of Kirin beer - Morinaga jumbo monaka from 7/11 Jiromaru Akihabara - bowl of white rice - king oyster mushroom - shiitake mushroom - asparagus - various yakiniku to follow (all A4-A5 wagyu, cut names don’t translate to American cuts well) served with wasabi, citrus ponzu, & salt - beef shoulder - beef tenderloin - beef belly - beef leg / forearm? - A5 brisket 11/24 Moxy Hotel breakfast - rice with baby sardines / sansho, pickled mustard greens, & umeboshi - japanese omelet - chicken & vegetables with butter and soy - 3 pieces of spanish mackerel - one glass of fresh-squeezed orange juice - one bowl of cocoa crispies Seto Udon - bukkake udon with tempura flake, negi, & nori - mini maguro rice bowl with wasabi & soy (plus half of Bonnie’s maguro bowl) - anago bento box from Shinagawa Station with mushroom, tofu, bamboo, carrot, pickled japanese eggplant, daikon, rice, & sansho pepper - Meiji dark chocolate almonds (split with Bonnie) - most of an orange 11/25 Yassa Hotel breakfast, Mihara - miso soup with wheat gluten - braised daikon in meat ragu - broiled salmon with kombu & nori - pickled daikon, mustard greens, & plum - white rice with raw egg & soy sauce - tofu with bonito flake - some sort of sesame vegetable salad - one sip of green tea that tasted like a chlorinated pool - 1/2 thc mint chocolate bomb bon - bolt & washer-shaped chocolates from Mihara ferry cafe - a few sips of Minute Maid “Qoo” - two strawberry Pocky Tokishou - teriyaki octopus with shiso - live octopus sashimi with wasabi, shiso, & umeboshi dipping sauce - tempura octopus, kabocha squash, & eggplant with lime & salt - tsukemono - octopus hot pot with tofu, hon shimeji, enoki, negi, bean sprout, & cabbage in smoky/sweet broth - rice with octopus, edamame, & carrot - dashi with fish cake & some herb I couldn’t identify (I think it was mitsuba; looked similar to cilantro but more floral) - 2.5 slices of Asian pear - morinaga jumbo monaka from Lawson at Mihara Station 11/26 Yassa Hotel breakfast - broiled salmon with kombu - miso soup with wheat gluten & tofu - white rice with nori - fried egg - tsukemono (cucumber, kombu, & sesame) - wheat gluten with green bean - pickled daikon, mustard greens, & umeboshi - half tangerine (or maybe satsuma?) & a piece of persimmon - one sip of that chlorine-esque green tea - 3 tiny sausages (the 7/11 equivalent of “Lil’ Smokies”) Sanjobo (Nara Station) - bukakke udon with tempura maitake mushrooms, grated daikon & ginger, negi, & tempura soft-boiled egg - chocolate croissant from Vie de France (Nara Station) - one bottle of Mets grapefruit (bottled by Kirin) (*Note: this is the best grapefruit soda I’ve had besides Squirt*) - one persimmon cookie Tsukijitei - 2 cups of hojicha - 4 pieces of persimmon leaf sushi (mackerel, red snapper, horse mackerel, & salmon) with pickled ginger - nyumen noodle soup with mushroom - simmered vegetables with clam & egg - tempura: shrimp, mushroom, kabocha squash, eggplant, & shishito pepper - some premium-ass strawberries & the remainder of a bottle of Mets in the bathtub (*Note: by this time, Mets has surpassed Squirt as the preeminent grapefruit soda*) 11/27 - 2 deer-shaped kanoko with white bean paste in Nara Deer Park - one tsukune skewer with tare & one ship chicken wing skewer from the yakitori shop at Nara Station - one bottle of Mets grapefruit (see 11/26) Isetan Kyoto Station food court - squid & shiso maki with soy and pickled daikon - butter & scallop onigiri - European pear & yellow peach juice from Vegetaria - one cup of hojicha at Kyomachiya Ryokan Sakura Hongangi Gokomachi Tagawa - one cup of green tea - chawan mushi with burdock, spring onion, minced duck, sansho pepper, & yuba sauce - snapper (tai) sashimi with seaweed soy sauce, wasabi, and shiso flowers - yellowtail sashimi with spicy daikon, chili powder, & green onion with ponzu & salt - white miso soup with crayfish (grilled head, brains, and body) with taro & sansho leaf - grilled conger eel with ginger soy - oyster from Hokkaido - ginkgo & lily with tofu sauce - deep fried persimmon with chestnut & cream cheese - sea bass sushi presented as onigiri (fish was seared with charcoal brick before serving) - grilled Touchigi beef (H-bone & rump) with roasted walnuts, aka miso & walnut sauce - crab from Taiza (? I don’t know my japanese cities, sorry) with roe, brain, & vinegar jelly - turnip & mizuna soup with kue (grouper) back with dried scallop broth & yuzu - tsukemono (carrot, daikon, & cucumber), lotus root, & ginger beef Achilles’ tendon - miso soup with shimeji mushroom - rice from Kyoto - two cups of hojicha from Ippodo tea - persimmon with lime jelly & mint with a birthday candle in it - Haagen Dasz strawberry crispy ice cream sandwich with a taller, more impressive birthday candle in it 11/28 Kyomachiya Ryokan Sakura Hongangi breakfast - salt-grilled mackerel with grated daikon - pickled daikon & carrot - rolled tamago omelet - rice with furikake - simmered mushroom, eggplant, carrot, & edamame - miso soup - one glass of hojicha - 1/2 mint chocolate thc bomb bon - one bottle of Mets - one red bean mochi with strawberry - matcha kyo roll from Arinca Kyo Roll - lotus root & ginger beef Achilles’ tendon onigiri (take-home from Gokomachi Tagawa) - sugar snap peas - roasted sweet potato (from Chiba) (split with Bonnie) on the street in Arashiyama, Kyoto - a few roasted chestnuts from Yakigori (directly next to the sweet potato vendor) Muromachi Kaji - sweet potato fried with pork - kamo (burdock root) - yam with hairy crab - sawada (spanish mackerel) fried with onion sauce - yurine soup with mochi - yuba with soy milk sauce - sashimi (with soy, umeboshi, & red snapper / flounder liver dipping sauces): buri, hirame (flounder), smoked bonito, Kyoto-style presser mackerel - burdock with sesame - one large cup of hojicha - chawan mushi (with abalone liquor instead of dashi) with wheat gluten, scallop, & crayfish - grilled spanish mackerel with potato, eggplant sauce, & green onion - grilled sesame dough with soy sauce - kabura radish, carrot, ginkgo, & amadai soup with wasabi & seaweed - rice from Shiga with mukago (tiny japanese yam seasonal in autumn) with yuzu - tsukemono (carrot & radish), baby sardines with sansho, & kombu - matcha sorbet with some sort of roasted rice powder (the same powder on mochi kinako)(*Note: this was the best sorbet of 2018 to date*) 11/29 Kikunoi Roan - a sip of yuzu-scented sake - 4 cups of hojicha - Nanzenji mushi (steamed egg custard with soy milk) with ginger - hassun course: smoked salmon sushi, lotus root stuffed with mustard, sea cucumber & turnip salad, poached anglerfish liver, haddock roe terrine, mustard-dressed canola flower, tofu pickled in white miso - sashimi of tai (red sea bream) and koshibi (young bluefin tuna) with chrysanthemum petals, soy, & wasabi - sashimi of yellowtail, grated Kyoto radish, soy sauce - red tilefish steamed with grated kabura turnip, wood ear mushroom, lily bulb, mitsuba, uni from Hokkaido, ginkgo nut, wasabi - miso-marinated karei (flatfish) with yuzu fragrance - strawberry & wasabi sorbet (*Note: this has been my favorite sorbet of 2017 & is a close second to 11/28’s sorbet*) - hot pot of duck breast, duck meatballs, kujo onion, shimonita onion, & sansho pepper - rice with salmon roe & japanese pickles (kombu & burdock, I think) - Kintoki carrot soup with fu (wheat gluten) - yuzu sorbet, kaki (persimmon), tea jelly - many a sip of Mets grapefruit - onigiri from Muromachi Kaji (see 11/28): rice, mukago, & yuzu - onigiri from Kikunoi Roan: rice, ikura, and seaweed - more sips of Mets grapefruit - two cups of Meiji-brand matcha pudding - you know I capped those off with the sweet refreshment of Mets grapefruit soda 11/30 - a couple of sips of Mets grapefruit soda to start the day off right - chocolate croissant & Asiago roll from Boulangerie DONQ Française in Kyoto Station - one piece of NOTIME gum - samples of grilled dried/ salted horse mackerel & komasu from a fish store on the side of the road in Hakone - a few sips of kombu tea from the same store - one white bean manju from another shop in Hakone - ikura onigiri from 7/11 - 6 pieces cucumber maki, 6 pieces of dried gourd maki, 6 pieces of pickled daikon maki from a shop next to the Hakone open-air museum - one cone of coffee milk soft-serve from Café Adanté Hakone Hakoneyumoto Onsen Yaeikan dinner - LOTS of Mets grapefruit (a 1.5 liter bottle was consumed over the evening; half in the onsen, half at dinner) - mochi kinako - one sip of sake - sashimi: ika, hamachi kana, tai, & maguro with shiso flowers, soy, & wasabi - almond-coated shrimp - poached daikon - fish cake with something resembling jicama (or Asian pear but not sweet) - sardine - rolled omelet with herbs (mitsuba maybe?) - mochi with ikura - mochi vegetable salad - chicken dashi with mushroom & daikon - steamed tai with shimeji & negi - duck tsukune (I think) with bell pepper, sansho leaf, & daikon - sumono (I think that’s what she said? It resembled squid but with texture closer to scallop) sashimi with grated mountain yam, chrysanthemum, & canola flower - pork belly hot pot with fried tofu, grated daikon, mochi, & cabbage - rice with daikon - swampy miso soup with shimeji - tsukemono: pearl onion, daikon with yuzu, mustard greens - pound cake with strawberry, whipped cream, & black sesame 12/1 Hakoneyumoto Onsen Yaeikan breakfast - maguro with grated mountain yam & soy - rice with pickled daikon & mustard greens - rolled tamago with seaweed - stewed eggplant with sansho leaf & bean curd - potato salad - roasted saba mackerel with umeboshi-pickled daikon - wakame & edamame salad, mentaiko, mountain yam, & miso - spinach (or some equivalent) with sesame oil & mountain yam - hot pot with tsukune, soft tofu, enoki mushroom, & cabbage - miso soup with mountain yam - most of a bottle of Mets+ lemon squash - kiwi & pink grapefruit juice from Kinokuniya Fruits at Shinagawa Station Yakitori Imaiya Sohonten - soft tofu with wasabi & nori - chicken breast with sweet soy - 1 negima skewer - 1 kawa skewer - 2 bonjiri skewers - 1 hatsu (chicken heart) skewer - 1 sasami wasabi skewer - 1 tsukune skewer with raw egg - 2 chicken wing tip skewers (2 tips each, so I guess 4 wings) - 1 ginkgo nut skewer - 1 shiitake skewer - 1 momo skewer - green tea - pound cake with Haagen Dasz vanilla ice cream & strawberries (the remaining strawberries were eaten in a jacuzzi tub) 12/2 Sakura Prince Hotel (Tokyo) breakfast - bacon - 2 pieces of marjoram sausage - 1 mini croissant - 1 mini chocolate croissant - rice with pickled mustard greens - 2 slices of melon - orange juice - a few slices of grana padono - jamon y brie baguette from Brasserie Viron, Tokyo Station - one glass of grapefruit juice at Sakura Prince *executive lounge* Unagi Uomasa - green tea - deep fried eel bones - eel liver with wasabi - clear soup with mitsuba, eel liver, & rice puff - tsukemono - unagijyu with sansho pepper 12/3 Florilège - sweet potato with roasted hojicha leaves - scallop, turnip, fennel flowers, finger lime, kombu powder, fromage blanc with lemon sauce - bread roll made from the byproduct of rice wine - n/a cocktail: ginger, Japanese mandarin, shiso, & shiso flower - pacific saury with its liver, ikura, ginger, Japanese spinach (?), & parsley oil - suppon, kinomi (?), wild shiitake, cabbage, caviar, suppon broth - miyazaki sirloin carpaccio (7-8 year-old cow), pommes / mushroom purée, Japanese herbs, beef consommé - sea eel, eggplant, port wine sauce, beet, red shiso ice - abalone with sauce of is liver, shiso with pumpkin purée, maitake & mixed mushroom noodles - whole wheat sourdough - guinea fowl with miso rice - ginger / lemongrass gel & foam, Japanese mandarin served fresh, powdered, & as sorbet - deconstructed apple tarts tatin with vanilla ice cream - chocolate omelet, espresso sauce, whipped chantilly cream - ground cherry with apricot glaze - 2 cups of green tea - 1/2 mint chocolate thc bomb bon Han No Daidikoro Kedochika - nishio matcha & shochu - spicy salad with sesame oil & red pepper - roast beef - kimchi - pickled cucumbers - nori chips - white rice - 5 cuts of wagyu beef (+1 cut of Omi wagyu as a gift) - mascarpone ice cream - more mascarpone ice cream with a “happy anniversary” sparkler in it - 2 cans of Mets grapefruit (drank while taking a foot bath) 12/4 Sakura Prince Hotel breakfast - white rice with whitebait & mustard greens - 4 cubes of pineapple - many strips of bacon - a can of Mets grapefruit soda - lots of strawberries (Smile Monkeys brand ¥500 container) Aboard Singapore Airlines flight SQ12 (NRT > LAX) - one cup of orange juice - one bag Singapore Airlines brand peas and crackers - zensai: shrimp ball, vegetables, and stewed bean curd - cold soba noodles with wasabi, nori, negi, and dipping broth - gyuniku sigureni: simmered beef with burdock, sweet potatoes, & flavored rice - bread roll - Haagen Dazs cookies and cream ice cream - one banana - nasi lemak: coconut rice, peanuts, fried chicken & shrimp, dried baby anchovies, sambal, hard-boiled egg, green beans - bamboo shoot salad - Haagen Dazs vanilla ice cream - Insalata pizza (mozzarella, basil pesto, baby greens) from WPizza @ LAX - one lifesavers mint (the green kind) 12/5 - salad with avocado, blu di bufula, tomato, olives, almonds, & vinaigrette & two small slices of bread from Obica - 15 peanut butter-filled pretzel nuggets - 3.5 slices of pepperoni, bell pepper, extra black olive and extra mushroom pizza & 2 parmesan bread twists from Domino’s Pizza 12/6 - one bottle mighty mango Naked Juice - chicken harvest salad with apples, walnuts, grapes, and cheddar from Tender Greens - one sleeve of Smarties (note the smaller sleeve size in the 2018 holiday season) - one latke with sour cream at WeWork Gramercy - 3 handfuls of Cinnamon Toast Crunch - steak with wild rice, butternut squash, cranberries, & parsley leftover from Nordstrom’s catering - 4 handfuls of Cinnamon Toast Crunch 12/7 - chipotle bbq chicken sandwich with aioli & roasted red peppers & Caesar salad from Tender Greens - sample of cured aged bonito and soy cured tuna from Osakana - roasted gochugiang and sake kasu-cured swordfish, roasted mushrooms with soy and yuzu kosho, komatsu with ginger and black sesame 12/8 - bacon, egg, & cheese on a roll from a bodega in BedStuy - some grapes, pineapple, watermelon, and salami leftover from Nordstrom’s catering - one mini clementine - one mini chocolate macabee - kale, broccolini, radicchio, and nuts with jasmine rice with black bean and corn leftover from Nordstrom’s catering - turkey, swiss cheese, lettuce, pickles, and a comical amount of mustard on a roll from a bodega in Dumbo - simply mango brand orange mango juice 12/9 - two bowls of Special K red berries - one nasturtium from my window box - 2 slices of leftover pizza from 12/5 - one big ol’ nasturtium from my window box - 2 scoops of Ben & Jerry’s non-dairy PB & cookies ice cream - basil fried rice with vegetables from SriPraPhai 12/10 - grilled albacore tuna, roasted carrots & Brussels sprouts, arugula salad with fennel, parmesan, and lemon vinaigrette from Tender Greens - one mini sleeve of Smarties Four Horsemen - salt cod fritters, chermoula - chicken liver mousse - bread, cultured butter, cantabrian anchovies - la marotte (pasteurized sheep’s milk cheese), tomato jam, fennel pollen crackers - shima aji, yuzu, lemon oil, calabrian chili - spanish mackerel, coriander, garlic oil, lemon - sea scallops, leche de tigre, kohlrabi, fish sauce - beef tartare, seeds, buttermilk, sesame cracker - shrimp a la plancha, salmoriglio, meyer lemon, oregano - red endive, honeycrisp apple, pistachios, pecorino pepato, pink peppercorn - crispy potatoes, aioli, tomato chipotle sauce - roasted rack of lamb, beluga lentils, pickled aji dulce, celery root - almond cake with quince - butterscotch budino, hazelnuts, salted caramel - fior di latte ice cream, marsala zabaglione 12/11 - cup of hot chocolate from some Jaguar promo campaign in Flatiron - roasted chicken salad with grapes, smoked almonds, & capers from Sarabeth’s - some sea salt & caramel Buc’ee’s beaver nuggets - salt & pepper grilled chicken sandwich with roasted red peppers and aioli & mashed potatoes from Tender Greens - Israeli couscous with herbs & radishes leftover from Nordstrom’s catering 12/12 - fried chicken, mashed potatoes, and baby lettuces with sherry vinaigrette from Tender Greens - 13 peanut butter filled pretzel nuggets Atla - pineapple, canela, passion fruit agua fresca - quesadilla with maitake mushrooms - striped bass black aguachile - mole blanco, leeks, cabbage - fish milanese, cucumber, lime, tortillas 12/13 - one bosc pear - grilled chicken harvest salad with strawberries, blueberries, walnuts, cheddar, and champagne vinaigrette from Tender Greens - one crusty old yellow starburst and a slightly less crusty red starburst Sweetwater - bread with olive oil and balsamic - pappardelle with slow roasted lamb, sun dried tomatoes, cream & parmesan 12/14 - chipotle bbq chicken sandwich with roasted red peppers & aioli & Caesar salad from Tender Greens - one mini sleeve of smarties - one bottle of Natalie’s orange juice - a few pieces of SheWolf miche - chicken broth with sunchokes, fingerlings, & chestnut mushrooms 12/15 - everything bagel with vegetable cream cheese and tomato from Hot Bagels and Deli - leftover SheWolf miche Kajitsu - sweetened sparkling matcha soda - soup of kabura turnip, wood ear mushroom, and wasabi - sake lee and white miso soup with carrot, shiitake, and namafu - daikon rice with turnip greens and sesame - spinach in dashi with nori - grilled black sesame tofu, soy sauce, wasabi, monaka - seasonal assortment: endive and chrysanthemum petal in dashi - maitake mushroom with apple - lotus root with red bean - namafu wrapped in Napa cabbage with shiitake jelly - pickled Japanese artichoke (crosne) - tofu, persimmon, pomegranate - fried potato & romenesco cauliflower - namafu coated with nori - fried yuba - grilled pumpkin, ginkgo nut, and namafu in white miso and yuzu - fried mushroom & ginkgo nut spring roll with yuzu kosho - unsweetened sparkling matcha - simmered daikon with yuzu - chilled cabbage, lotus root, shiitake with sesame dressing - black truffle rice with scallion and kudzu root sauce - green apple sorbet, honeycrisp apple sorbet, apple gelee, pistachio and goji berry - lily bulb with red bean, strawberry, mochi flake - grape sorbet with fresh berry and tofu purée - yuzu soda - matcha - sugar candies 12/16 - oeuf gamin (poached egg, potato and goat cheese nest, ratatouille) from Le Gamin - 2 bowls of half regular Special K half Special K red berries - one bottle of Egils Grape (grapefruit soda from Iceland) - one bag of Dirty jalapeño kettle chips 12/17 - strawberry almond quinoa crunch with granola clusters Joy Böl - shio koji pork, white rice, bean sprouts, corn, and kale from Roast Kitchen - one handful of Buc’ee’s beaver nuggets - one IceBreakers cinnamon mint Frankie’s 457 Spuntino - Sicilian white anchovy on Sullivan Street Bakery stiratto bread - fennel, celery root, parsley, red onion, pumpkin seed, pecorino romano with lemon vinaigrette - cavatelli with hot sausage and sage brown butter - a few bites of gnocchi marinara with fresh ricotta - one candy cane 12/18 - chicken and chorizo sandwich with queso fresco, pickled onions, and jalapeño from Make Sandwich - one mini sleeve of Smarties - walnut brownie from Maison Kayser - one bite of a holiday cookies 21 Greenpoint - meg ryan pizza: arrabiata sauce, garlic confit, mozzarella, basil - pepperoni pizza 12/19 - beef noodle soup with baby bok choi from Burp Bowl - one mini sleeve of Smarties Pasta Flyer - whole wheat rigatoni with meat ragu - tri-colore side salad: romaine, arugula, radicchio, watercress, baby kale, farro, cucumber, young pecorino, red wine vinaigrette - one bowl of half Special K red berries half regular Special K 12/20 - grilled chicken harvest salad with grapes, apples, walnuts, and cheddar from Tender Greens - one bag of pretzel Goldfish Saint Julivert - cantabrian anchovies, vanilla butter, bread - sorullitos, hush puppies, chili-caper mayo, - pickled wild shrimp, sweet onion, saltines - pig ear terrine, kombu, chili oil, oysters - raw scallop, shiso tacos, salsa macha - squid carbonara, parmesan, spicy squid ink, endive - pozole, wild shrimp, avocado, lime - hamachi collar, jerk seasoning, lime - budín: Cuban bread pudding, mezcal ice cream - flourless chocolate cake, cocoa nib frozen yogurt, candied fennel seed 12/21 Aquavit - two pieces of rye bread with butter - one sourdough roll - matjes herring - mustard herring - glassblower herring - gravlax with havmäster - shrimp skagen egg - cheese pie - peanut potato - swedish meatballs with lingonberry - christmas ham with mustard - glazed spare rib with braised red cabbage - prinskorv - jansson’s temptation - one cup of glögg - saffron custard - 1/2 double chocolate cookie (note: this might legally count as one full chocolate cookie) - 1 earl gray or bergamot cookie - 1/2 sugar cookie Cote - one glass of frosé - pickled cauliflower - pickled chayote with jalapeño - American wagyu flatiron - 45 day dry aged ribeye - galbi - hanger steak - ssamjiang (with the meats) - pink radicchio - egg soufflé - fermented soy bean and tofu stew - spicy kimchi and pork belly stew - radish kimchi - white rice - Korean sweet potato - shiitake mushroom - vanilla soft serve with soy sauce caramel Momofuku Ko Bar - one sip of Momofuku Shacksbury cider - one piece of cold fried chicken with pickles - pepper, steak, & cheese hot pocket - naked pruner ice cream, pickled mulberries, olive oil 12/22 Four Horsemen - house-milled rye focaccia - chicory salad, mulled cider vinaigrette, pears, pecans - roasted turnips, pickled golden raisins, whole grain mustard - rigatoni cacio e pepe, pecorino romano, parmigiano reggiano - flourless chocolate cake, soft cream, salted caramel Aboard American Airlines flight AA2218 (JFK > SAN) - one bag of mini pretzels - one can of Sierra Mist - 12 ounces of raspberries 12/23 - one grapefruit Izze Hillcrest farmer’s market - one chicken taco, one al pastor, & one carne asada taco with guacamole, pico de gallo, and salsa rojo - sample of grapefruit juice from Valley Center Growers - sample of black olive bread from Bread & Cie - hard cider salami from small goods - small goods chicken liver pate - andante cheese bel canto (goat cheese) - point Reyes 2 year Gouda - mt Townsend creamery trufflestack - Cabot black label cheddar - sample of ginger beer from SD ginger beer co - chilaquiles verde: 2 eggs, cilantro cream, black beans, cotija, guacamole, latin gremolata from Hundred Proof - a hunk of Bread & Cie olive bread - one grapefruit Izze El Jardin - jalisco style quesadillas: fresh masa, cotija, caldillo - red snapper pozole verde - beet aguachile, yellowtail, chiltepin chili, carrot, citrus - yellow corn tostadas that were sorta like papadums - blue corn tortillas with salsa macha - seared tuna tiradito, black garlic & orange chiltepin sauce - grilled octopus, sour orange glaze, root purée, romanesco, chorizo, pickled red onion & habanero - arroz con leche with poached quince & amaranth crunch - one glass of champagne or prosecco or whatever - another hunk of Bread & Cie olive bread 12/24 - tangerine curd & vanilla cream morning bun and cinnamon roll from Wayfairer - one mug of grapefruit juice - point reyes two-year gouda with bread and cie olive bread crostini - one bottle of grapefruit Izze - one mug of grapefruit juice - 3 pieces of bread and cie olive bread crostini Campfire - sprouted porridge bread, whipped butter, lava salt - roasted beet, persimmon, sunflower, coffee, chocolate meringue - grilled brassicas, korean chili vinaigrette, buratta, yeast - blistered wax beans, opah, soft boiled egg, olive, shallot - potato cooked in chicken broth, celeriac purée, garlic, peppers, celery - beef filet, sage, pepita pesto, pumpkin béarnaise - buckwheat cake, walnut, apple butter, apple ice cream, creme fraiche, clove 12/25 - chocolate croissant from Wayfairer (toasted day-old version) - point reyes two-year gouda with bread & cie olive crostini - one mug of grapefruit juice - bites of daikon, carrots, dried cherries and dried apricots - more bread & cie olive crostini with gouda - pomegranate-braised brisket with turnips, daikon, and carrots - one can of Canada Dry ginger ale - a couple of spoonfuls of some sort of soup that may or may not have been ribolita (note: some of the sips were spoon-fed from Thomas and Brooke) 12/26 - more gouda and bread & cie olive crostini - two squares of Ritter Sport George’s California Modern - bread & butter - honeynut squash, honey vinaigrette, toasted squash seed and bee pollen dukkah, tangerine, espellete yogurt, chili - carrot campanelle pasta, alba white truffle, soft egg, pickled ramps, peas, parmesan, potato crumble - San Diego spiny lobster, foraged herb and flower butter - Rohan duck, preserved kumquat, grilled broccoli, toasted peanut, scallion pain perdu, pickled vegetables, crispy duck leg - dry-aged ribeye, smoked pastrami crust, brassicas, pickled mustard seed jus, sunchoke gratin with mornay sauce - tangerine & quince vacherin, cream cheese mousse, tangerine sherbet, burnt mandarin meringue - doughnuts & dips: almond cookie butter, bourbon caramel, meyer lemon marshmallow creme, salted maple frosting - 3 mini mint ice cream mouthfuls from Trader Joe’s - one fortune cookie from Panda Express 12/27 - one bottle of grapefruit Izze - pesto pasta salad with tomato from Jetbox at San Diego airport - one bag of Deep River zesty jalapeño kettle chips (note: these were EXTREMELY zesty, almost dangerously so) - spicy chicken teriyaki, some salad, and some gyoza from Shodai Teriyaki - one glass of orange juice 12/28 - one grapefruit - northern gold cheese with cranberry and hazelnut rainforest crisps - a few handfuls of Life cereal - 1.5 glasses of orange juice - several handfuls of white cheddar pirates booty - 2 rock goat cheese with cranberry and hazelnut rainforest crisps Kedai Makan - roti jala (net bread) with lamb curry - kam heong clams “golden fragrant” with bird’s eye chili, shallots, curry powder, oyster sauce, rice wine, dried shrimp, jasmine rice, & kerabu taugeh - one bite of mushroom pan mee 12/29 - full house (one pancake with maple syrup, 2 over medium eggs with green tabasco, & 2 strips of bacon) with a large glass of orange juice from Hi Spot Cafe - 1 mint thc chocolate (Phoenix Cannabis) - salt & pepper peanuts - cornmeal crust pizza with pesto, pickled garlic, onion, arugula, egg, parmesan, mozzarella, giardinara, and mushroom powder - spinach and arugula salad with white onion & mushroom-powder covered mushrooms - 1 can of Cawston Press ginger beer - 1 mini bottle of Prosecco - 1 lime lacroix - a silly amount of bolthouse farms amazing mango juice 12/30 - 2 waffles with strawberries, blueberries, pineapple, and butter - 1/2 bockwurst - 1 serenekake - 2 krumkake No Anchor - kumamoto oyster, No Anchor beer vinegar, dill oil - endive salad, compressed persimmon, fromage blanc, yuzu jelly, honey - smoked sturgeon, beet mostarda, beet meringue, egg, green elderberry capers, sourdough rye - beetroot vareniki: cheese & potato dumplings, roasted oyster mushrooms, sour cream, rye & sage crumble - wagyu zabuton, pickled onion soubise, hakurei turnip, garum - frozen yogurt semifreddo, maple gel, aquavit meringue, fig leaf oil - dark chocolate sorbet, maple caramel, whipped olive oil - a small glass of bolthouse farms amazing mango juice - one mint thc chocolate (Phoenix Cannabis) - another glass of bolthouse farms amazing mango juice - 2 rock goat cheese and clothbound cheddar with cranberry and hazelnut rainforest crisps 12/31 Coastal Kitchen - jok congee: ginger fish sauce, pork sausage, carrots, pickled ginger, bell peppers, cilantro, green onion, egg - apple crumble with rosemary - one slice of green apple - one large glass of orange juice - thc mint chocolate (Phoenix Cannabis) - 2 arbutus strawberries picked on the side of the road - 1/2 roast chicken with mashed potatoes from Red Apple Market - one glass Simply Orange extra pulp - another glass of simply orange extra pulp - another phoenix thc mint chocolate 1/1 - two two-bite brownies - two glasses of simply orange high pulp - hash browns and one fried egg with cholula Aboard Alaska Air flight 14 (SEA>EWR) - fall harvest salad: spinach, maple-miso roasted sweet potatoes, quinoa, feta, farro, & rotisserie chicken with avocado coconut curry dressing - 2 biscoff cookies 1/2 - chicken and chorizo bowl with spinach, basmati rice, & salsa verde from Roast Kitchen The Meatball Shop - meatball smash with spicy pork meatballs, spicy meat sauce, and mozzarella cheese - simple salad with apple, chive, & apple cider vinaigrette - roasted broccoli with garlic and chili 1/3 - harvest salad with grilled chicken, grapes, apples, and walnuts from Tender Greens - 8 peanut butter-filled pretzel nuggets - one IceBreakers cinnamon mint Yakitori Taisho - 2 squid leg skewers - 2 chicken skin skewers - 1 chicken wing skewer - potato salad with kewpie, ponzu, and togarashi - spaghetti with ketchup - rice with sansho and soy - miso soup - pickled daikon - salad with tomato and cucumber 1/4 - chipotle bbq chicken sandwich with aioli & roasted red peppers & Caesar salad from Tender Greens - tunakotsu ramen, tuna belly chashu, yuzu kosho, onsen egg from Yuji Ramen - 1.25 CoolHaus IM Pei-nut butter ice cream sandwiches with chocolate cookies and peanut butter ice cream 1/5 Frankel’s - 1/2 aunt Blanche (scallion cream cheese, roasted and pickled beets and carrots, watercress, vinaigrette) on a toasted sesame bagel - 1/2 number one (pastrami salmon, scallion cream cheese, pickles, and dill) on a toasted sesame bagel The Islands - jerk chicken - esvoveitched red snapper - rice & peas - steamed vegetables - salad - one peppermint in the Lyft ride home 1/6 - one fried egg over medium with cholula, one pancake with butter and maple syrup, bacon, & one large orange juice from Kellogg’s Diner - 1/2 orange cbd chocolate bomb bon Aris Pollos A La Brasa - 1/2 roast chicken (split with Bonnie) - mashed potatoes - sweet plantains - octopus / shrimp salad 1/7 - shio koji marinated pork bowl with kale, roasted corn, basmati rice, ginger scallion sauce from Roast Kitchen - 12 peanut butter-filled pretzel nuggets - 7 peanut butter-filled pretzel nuggets - lots of cantaloupe - African peanut stew with sweet potatoes, bell peppers, and vaped weed over white rice - one sour orange gummy bear - one sour watermelon & one sour grapefruit gummy bear 1/8 - beef noodle soup, chili oil, baby bok choi from Burp Bowl Racines - lots of bread & butter - winter citrus, kaffir lime, tardivo - warm scallops, bonito butter, meyer lemon - sepia, asian pear, white soy - grilled leeks, lovage, anchovy - roasted chicken thigh “catalane”, walnut, espelette - miso ice cream monaka with oat crumble & feulletine from the Little One 1/9 - grilled chicken, lettuce, tomato, & pesto mayo on a plain bagel with a bag of jalapeño potato chips from Zucker’s Bagels & Smoked Fish - bites of honeycrisp apple & SheWolf miche bread - borscht with beets, potatoes, dill, and honeycrisp apple - SheWolf miche bread - 1/2 (partially) baked honeycrisp apple with oats, cinnamon, clove, and nutmeg 1/10 - chicken tikka biryani with peanut mirchi dressing, pineapple raita, and crispy onions - earl gray dark chocolate truffle from Eh Chocolatier Just for Fen - marinated beef rice noodle: beef shank, pickled radish, sour string bean, baby bok choi, scallion, cilantro, peanuts - crispy cucumber - one bowl 1/2 special k red berries 1/2 regular Special k 1/11 - grilled chicken sandwich with roasted red peppers and aioli with Caesar salad from Tender Greens Wu’s Wonton King - three cups of jasmine tea - cold jellyfish salad with pickled carrot and daikon - 3 bowls of wonton soup - garlic aromatic crispy chicken - golden fried rice - mango jelly - buckwheat ice cream monaka with toasted buckwheat & chocolate fudge from The Little One - a few sips of chamomile tea - one cutie (are those tangerines or clementines?) 1/12 Chez Ma Tante - salmon gravlax with sesame, lemon, creme fraiche, and crackers - 1/2 of one pancake - one bottle of Natalie’s grapefruit juice Racines - lots of bread & butter - sepia, asian pear, red shiso, white soy - fluke crudo, yuzu, swiss chard, apple - roasted sunchokes, coffee, black cardamom, jamon - grilled cabbage, duck fat, banyuls vinegar - steelhead trout mi-cuite, sorrel, butter - most of a bag of matcha Hello Panda - one bottle Elite Organic blackberry juice 1/13 - steamed rice roll with beef, bean sprout, cilantro, corn, & sesame from Joe’s Steam Rice Roll - one peking duck bun with hoisin & scallion from Peking Duck Sandwich Stall Fu Run - cumin and chili crusted crispy fish - triple delight vegetable: potato, long pepper, and eggplant - green bean sheet jelly with peanuts, cabbage, cilantro, cucumber and chili oil - white rice - five pours of sichuan green tea from Fang Gourmet Tea - Portuguese egg custard tart from New Flushing Bakery Ian’s house - fresh bread with handmade butter, fermented garlic honey - green salad - tomatoes with fresh ricotta - radishes with garlic and vinegar - fresh buttermilk vanilla ice cream, pears cooked in honey - strawberry shortcake from Veniero’s 1/14 - one mimosa with a slice of strawberry from WeWork - grilled albacore tuna, mashed potatoes, arugula salad with fennel & lemon vinaigrette from Tender Greens Num Pang - grilled khmer sausage sandwich with sriracha mayo, pickled carrot, jalapeño, & cilantro - charred broccoli with spicy green goddess dressing - one cutie (are those tangerines or clementines?) - one sip of penicillin (scotch, ginger, honey, lemon, & laphroaig 10 yr) from The Exley

[pingjoseph2-blog]

Continents collide (and collapse) at Logan Square’s Bixi Beer

The "Belt noodle Yibin style" at Bixi Beer is one of the best bowls of pasta I've eaten all year. I don't care that it's a black-market merger of two different regional Chinese noodle dishes; the chewy, wide Shanxi-province biang biang noodles—like steroidal pappardelle—tangle adaptably well amid funky black beans, pickled mustard greens, chopped peanuts, and the electric ma la buzz that together make up the MO of the southeastern Sichuanese dish they're named for.

But if you're offended by such blatant disregard for borders, you'll look away in horror from the "Chicago beef bao," two taco-size steamed buns folded over bulging portions of shaved prime rib and giardiniera. Too bad, because those are pretty scarfable too.

"Pan-Asian" is possibly the most meaningless descriptor in restaurant critic-ese, and yet that's what you get at Bixi Beer, a new brewpub from chef Bo Fowler of Fat Willy's Rib Shack and Owen & Engine. Her portfolio is nothing if not diverse.

Pronounced "beeshee" and named for the hybrid dragon-turtle of Chinese mythology, the two-story Logan Square buildout adopts the hybridized approach mapped out by the likes of Momofuku and Mission Chinese (or closer to home and more recently Kimski and Ludlow Liquors), but with food specifically meant to be eaten with eight beers brewed off to the side of the dim first-floor barroom.

Such a sweeping, pancontinental scope—which also references the food of Vietnam, Thailand, Nepal, and Korea—presents real risks on a menu where the same noodles are deployed in a trio of soups including one, a murky, vaguely Korean chicken broth with bok choi, that tends to soften and disintegrate them into mush.

Textures also seem to be a problem with the various dumplings, which include pulpy, sticky steamed mandu with kimchi and mushrooms and momo that arrived pasty and undercooked, filled with mealy curry-spiced chicken that tasted as if it had been murdered by five-spice powder. On the other hand, crispy fried cylindrical "pot stickers" that perform suspiciously like fried spring rolls are tightly packed with a juicy shrimp-and-pork farce and come with a pleasingly acidic dipping sauce.

A salad of watercress, rice vermicelli, and thinly sliced beef tongue has a similarly bright, fish-sauce-tinged profile, as does the inexplicable pool beneath two scoops of creamy shrimp-and-crab dip bedecked with fat slices of roasted peach.

These broad strokes of sweet, sour, salty, spicy, and sometimes fishy are splashed all over the menu, particularly in larger-format dishes like a bowl of chicken gong bao (aka "kung pao") with squash and peanuts or a crispy whole loup de mer showered in sliced Fresno chiles and scallions and served in a wide bowl of black bean sauce and whole green peppercorns.

But nowhere is the deliberate blurring of cuisines so stark as on the restaurant's legally mandated burger, redolent of a more subtle application of five-spice powder and sandwiched between rounds of squishy toasted bao topped with melted American cheese, and slabs of sweet Chinese bacon. This isn't in the same league as Owen & Engine's now legendary burger, but like the Chicago beef bao, it's one of the more winning mashups. It's certainly a more deft and targeted fusion than the monstrous, messy chocolate sundae dripping with marshmallow fluff, peanut butter fudge, and Sichuan peanuts

Conversely, restraint seems like it was more thoroughly applied to the beer (and cocktail) lists—the advertised Asian-ish ingredients are barely perceptible even in interesting offerings like the dark, malty Chelonian Lair ale with Sichuan peppercorns, or the Shifties, a Bud-like lager whose promise of puffed jasmine rice fails to materialize, or the Smallmouth Buffalo, a bourbon-based cocktail whose fish-sauce syrup barely registers.

I'm sorry I used the F-word just above. Like "pan-Asian," "fusion" is usually forbidden—and definitely frowned upon—thanks to the abuses historically committed in its name. I won't go so far as to use that word to describe Bixi Beer. But despite some inspired cross-cultural cooperation, the wide focus just leads to a lot of confusion.   v

Source: https://www.chicagoreader.com/chicago/bixi-beer-logan-square-brewpub-chef-bo-fowler/Content?oid=57825453

[fuelyogurt6-blog]

An Eater's Guide to Seattle

Table Of Contents

Welcome to the land of Local

Everywhere you turn in Seattle, you're greeted by mountains, lakes, and the Puget Sound. There's fresh salmon flown in from Alaska, sushi galore, and an absolute glut of Hawaii's favorite raw fish salad, poke. Washington state is also home to some of the country's most fertile soil, which means incredible produce, a thriving wine scene, and even a case to be made that barbecue, thanks to lovely livestock, is better here than in Texas. Just as importantly, the region's cuisine is influenced heavily by a history of Asian immigration, which is why everything from fried chicken hot spots to fancy restaurants call back to Vietnam, Japan, China, Korea, and more.

As far as single item food experiences go, don't miss oysters at Taylor Shellfish Farm, handmade-noodle pho at Ba Bar, tajarin pasta with butter and sage sauce at Cascina Spinasse, dumplings at Dough Zone, deep-dish pizza at Windy City Pie (and sourdough deep-dish at sibling Breezy Town Pizza), and the hot oil biang biang at Miah's Kitchen, roving restaurant critic Bill Addison's "most profound noodle revelation."

Where to Start on Eater Seattle's Top Maps

As you know, Eater puts out oodles of maps detailing the top places and things to eat and drink in Seattle. Below, we cherry pick the top points on our most popular maps to help time-starved eaters prioritize which spots to visit.

seastock/shutterstock

Looking west over Lake Union out to Puget Sound. [Photo: seastock/shutterstock]

Hot Restaurant: The hottest of the hot right now is Dingfelder's Delicatessen, eventually a full restaurant but currently a walk-up window for traditional Jewish deli fare like pastrami and corned beef sandwiches, half-sour pickles, and chopped chicken liver. It's one of a new wave of Jewish restaurants in the works to fill a void that's existed in Seattle for far too long.

Essential Restaurant: If you need to narrow down the Essential 38, head to Capitol Hill for Renee Erickson's Bateau, which may very well be the finest steakhouse in the nation. Venture north to Ravenna and Junebaby for Edouardo Jordan's deeply personal, immensely satisfying take on American Southern cuisine, or try the city's juiciest soup dumplings and buns at one of Dough Zone Dumpling House's five locations.

Bars: Seattle takes its cocktails seriously. One of the most exciting of the new contenders is Fremont's funky Stampede Cocktail Club. As for longer-standing options, one of the best is Stateside sibling Foreign National, whose inventive use of Asian ingredients made it a clear choice for an Eater Award in 2016; other essential bars to seek out include nationally renowned Canon. Navy Strength is a must-try for modern tiki, and Eater Seattle's award winner for Bar of the Year in 2017, Alchemy, is an adventurous jaunt in West Seattle. There are also wine bars galore, like the lovely French Le Caviste, and hopheads will want to geek out at the city's top beer bars, including Chuck's Hop Shop.

Breweries: There's been an exciting proliferation of strong breweries throughout Seattle in recent years, but one standout is a must-visit: Holy Mountain, with its constantly changing menu of off-beat, barrel-aged beers, all impeccable. And Cloudburst, just north of Pike Place Market, is a masterful maker of dank IPAs.

Poke: Even as the poke craze calms, the Hawai'ian specialty of raw marinated fish remains a favorite Seattle dish, and the top purveyors are worth revisiting time and time again. Your best bets are places like the surprisingly satisfying and wildly popular phenomenon that is 45th Stop N Shop and Poke Bar and the restaurants and food trucks named after the Godfather of Poke himself, Sam Choy's Poké to the Max.

Brunch: The humble bacon-and-eggs midday meal has been elevated to an art form here. Capitol Hill's Wandering Goose does it impeccably, as does West Seattle's Ma'ono Chicken and Whiskey.

Coffee: Experience Seattle's essentials, head to the Eastside for the top spots there, or hit up the hottest additions to the city's famed scene. Stop by Italian espresso machine-expert La Marzocco's first-ever cafe and showroom to try the month's roaster-in-residence, hit up any of Slate Coffee Roasters' three meticulous shops to geek out, then ease into the evening sipping a glass of natural wine alongside your coffee at Vif, which feels like it deserves to be the fourth wave of coffee.

Views: In this fetching city surrounded by mountains and water and evergreen trees, dining with a view is a must. Take the water taxi across Elliott Bay to dine on Hawaiian-Korean creations at Marination Ma Kai or nab an Adirondack chair on the north end of Lake Union for Mediterranean-inspired fare with a skyline view at Westward. You'll also want to keep track of the city's best patios for bright summer days.

Seattle Food 'Hoods To Know

These are the key areas of the city every self-proclaimed food-lover has got to survey — complete with what to eat and drink in each.

Adam Cohn/Flickr

LGBTQ- and pedestrian-friendly rainbow crosswalks are unique to Capitol Hill. [Photo: Adam Cohn/Flickr]

Capitol Hill:

Nue/FB

Georgian khachapuri for brunch at Nue. [Photo: Nue/FB]

Ultra-hip and oh-so-trendy, Capitol Hill is Seattle's proud LGBTQ capital and a rare beacon of late-night revelry. Now, along with nearby South Lake Union, it's also the epicenter of the city's ongoing development boom. Along with all the sleek new condo buildings come restaurants, new bumping up against the old. See some of the finest options in our neighborhood guide. The most relevant spots right this minute include Bateau, Stateside, and Foreign National, though you should also add the fried chicken sandwich and boozy ginger beer purveyor Rachel's Ginger Beer to your list, along with international street food-inspired Nue, ever-popular Malaysian spot Kedai Makan, and renowned Thai nook Little Uncle.

f11photo/shutterstock

Chinatown-International District. [Photo: f11photo/shutterstock]

International District:

As diverse a neighborhood as you'll find in the city, the ID or CID (whose full name is Chinatown International District) is home to Chinatown, Japantown, and Little Saigon, with all the wonderful cuisines those represent and more; see our neighborhood dining guide for tons of great options. In particular, fans of noodles should seek out the satisfying cheap eats at King Noodle, the lunch-, weekday-, cash-only favorite Thai Curry Simple, or the obscure ramen deal at Tsukushinbo, only available Fridays for lunch. Dip dumplings in soup at Mike's Noodle House, try spicy wontons at Gourmet Noodle Bowl, or admire the unusually-long pan-fried potstickers at Szechuan Noodle Bowl. And don't miss Huong Binh Vietnamese Cuisine's perfectly grilled pork, as well as the affordable lunch boxes and barbecue pork banh mi at Saigon Vietnam Deli.

cpaulfell/shutterstock

Railway drawbridge as seen from the Ballard Locks. [Photo:cpaulfell/shutterstock]

Ballard:

Once a rough-and-tumble fishing village, Ballard has changed a lot since it was annexed into Seattle city limits in 1907. The neighborhood — mapped out for your dining convenience here — straddles the line between modern development and the preservation of its early history, a sort of lens into what's playing out across the city as a whole. There's plenty worth eating here, including upscale newcomer Copine, which focuses on elegant French preparations of Northwest ingredients; seafood-focused oyster bar the Walrus and the Carpenter; wood-fired pizza perfectionist Delancey; and Caribbean sandwich restaurant Un Bien. Not hungry yet? Work up an appetite while watching the salmon run in the fish ladder at the Ballard Locks. Ballard's year-round Sunday farmers market is a treat, too.

Other indispensable neighborhood guides:

West Seattle, Georgetown, Pioneer Square, Wallingford, Columbia City, Green Lake, U District, Beacon Hill, Federal Way, Tacoma, Tacoma's Lincoln District, and Seattle-Tacoma International Airport.

Seattle Glossary of Terms

Seattle Hot Dog:

It's a hot dog or sausage slathered in — wait for it — cream cheese and grilled onions. No one knows quite why. Verdict: surprisingly good. Sorry, Philadelphia, you missed out big time on this innovation. Want to try the most extravagant version in the city? It's Renee Erickson's salmon roe-coated homage at dramatic bar Deep Diveunderneath the Amazon Spheres.

Geoduck:

Pronounced "gooey duck," this is an enormous, coveted clam that shocks newcomers with its phallic appearance. Take a deep dive on this bizarre, beloved Pacific Northwest native, and look out for it at places like Lark, How to Cook a Wolf, and Sushi Kashiba.

Teriyaki:

This sticky-sweet Japanese-American dish is a Seattle specialty, popularized by Toshihiro Kasahara at Toshi's Teriyaki Restaurant in the 1970s. You can still find Kasahara north of the city at Toshi's Teriyaki Grill (16212 Bothell Everett Hwy, Mill Creek); you can do your laundry while pairing doughnuts and teriyaki at King Donuts and Teriyaki and Laundromat, which closed briefly before being reopened by new owners; or you can devour a teriyaki chicken burger at one of Katsu Burger's growing number of fusion joints.

Starbucks:

Just kidding — sorta. Sure, you know the mega-chain got its start in Seattle, and you probably don't need to check out Starbucks' faux-riginal location in Pike Place Market (the true original was nearby at the corner of Western and Virginia). But do check out the company's sexy, modern, copper-plated Reserve Roastery and Tasting Room on Capitol Hill (1124 Pike Street), where fresh specialty beans are piped directly to baristas serving a variety of intriguing concoctions, with or without syrups and whipped creams. The space is even home to a full bar, and a high-end Italian bakery called Princi has taken up residence to ply customers with flaky cornetti and other breads and pastries baked fresh all day, every day. It's certainly impressive.

Canlis:

Courtesy of Brian Canlis

You don't make friends with salad — unless it's the Canlis Salad. [Photo: Courtesy of Brian Canlis]

Old-school yet relevant, Canlis is Seattle's classic white-tablecloth, fine-dining, dress-code restaurant. It's still owned and operated by the Canlis family, and it's still setting the benchmark for quality and service in the city. One of the only permanent menu fixtures, the Canlis salad, is an icon; the rest of the menu rotates, showcasing local ingredients tinged with Asian flavors, a mark of the powerful influence that immigrants have had on the region's cuisine.

Renee Erickson:

A recent James Beard Award-winner, this chef channels rustic European country cooking by way of seasonal Pacific Northwest ingredients in her bright, airy, elegant spaces. She runs some of the city's most adored restaurants, including mobbed oyster bar the Walrus and the Carpenter, wood-fired Whale Wins, innovative steakhouse Bateau, and even a darling doughnut shop called General Porpoise.

Shiro Kashiba:

A legend in his own right, this beloved chef trained with Jiro Ono (of Jiro Dreams of Sushi) before defining sushi culture in Seattle over the past 50 years and counting. He spent early days at Maneki (still an unbeatable dining experience more than 100 years after its inception) and other spots, pioneering the use of local seafood, then two decades at namesake Shiro's. Finally, after the world's shortest retirement, Kashiba returned to the counter in late 2015 at Pike Place Market's Sushi Kashiba, an incredible ode to fresh fish.

RESERVATIONS TO MAKE IN ADVANCE

Bateau; Canlis; Stateside; Salare; Copine; Altura; Sushi Kashiba

Bateau, an innovative steakhouse from James Beard Award-winner Renee Erickson. [Photo: Bill Addison/Eater]

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• Keep an eye on the Eater Seattle homepage. New stories will always show up near the top and flow down toward the bottom of the page as they get older, while important recent stories will stay pinned right at the top. Also, check out our big sister, Eater.com, for national and international food news. • Subscribe to the newsletter, which goes out twice a week and includes links to the site's top stories. • Like us on Facebook and follow us on Twitter for updates on new stories and more throughout the day. • Interested in restaurant openings? They're all tracked here. If you prefer to know which restaurants have shuttered, closings are collected here.

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Get in touch

Have questions not answered here? Want to send in a tip or a complaint or just say hello? Here are some ways to get in touch with the Eater Seattle staff:

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Source: https://seattle.eater.com/2016/9/23/12594046/seattle-city-guide-where-to-eat

[thehungrykat1]

Canton Road Offers Dim Sum Making Class for the Chinese New Year

If you are still wondering how to welcome the Chinese New Year, here is a fun and educational way of celebrating this festive season. Canton Road of Shangri-La at the Fort is holding a Dim Sum Making Class to start this bountiful Year of the Pig. The Hungry Kat and several media guests were invited to a preview class last January 31, 2019 and we all got to create and design our own cute little piggy buns. Not only that, we also ended the class with a dim sum lunch that included my favorite hakao, roasted duck, and a lot more.

Play dim sum chef for a day as Canton Road offers its two-hour Dim Sum Making Classes every Thursday and Saturday from 10:00am to 12:00nn until February 16, 2019. Learn from expert Chinese chefs as Canton Road's Executive Chinese Chef Wang Wei Qing and his culinary team give an overview of techniques and trade secrets of this culinary signature. The dim sum experience is priced at P2,988 nett for adults and P1,888 nett for kids ages 8 to 17 years old which also comes with a Cantonese feast of signature dishes prepared by Chef Wang.

Canton Road is the premium Cantonese restaurant of Shangri-La at the Fort located on Level 3 of the hotel. The classy and elegant location is decked in vibrant hues of gold, a very important color to the Chinese signifying wealth and prosperity. 

The main dining area is a bright and spacious gallery offering splendid views of the cosmopolitan Bonifacio Global City. Canton Road presents modern Cantonese cuisine with a rich assortment of regional specialities. The cuisine of Huaiyang is also woven into the menu. This blend of Southeastern and Eastern Chinese cuisines has adapted to the times, yet stays true to its heritage.

Guests who prefer private celebrations have a choice of eight private dining rooms, each named after an iconic street in Hong Kong. Our private class was held at the Peking dining room which is big enough to accommodate the dim sum class and the succeeding dim sum feast afterwards. This was just my first time to visit Canton Road and I was really impressed with the spacious rooms and elegant interiors.

Chef Wang and his culinary team led the opening of the Dim Sum Making Class by showing the participants how these classic items are prepared from scratch. We were all given our aprons and the dim sum items we will be learning to make that morning.

I started with the cutest item I could create, the Steamed Pig Shaped Lotus Paste Bun. The main ingredients for this are simply colored cake flour and lotus paste. It’s up to your own creativity to design the bun into a cute and cuddly piglet.

Participants are free to create and mold their own faces using the different coloured cake flours. I see a dog there as well, and a very cute Peppa Pig!

Other items that were also prepared during the workshop included the Fish Shaped Coconut Rice Cake and the Boiled Cabbage and Pork Dumpling with ginger vinegar. The items may vary on different dates so you can actually attend more than one class if you prefer.

But the best part about the Dim Sum Making Class is that it also comes with a sumptuous spread featuring classic dim sum and regional Chinese specialties prepared by Executive Chinese Chef Wang. Now this is the best way to finish a class.

I was excited to see my favorite dim sum item, the Crystal Skin Shrimp Dumpling or more commonly known as hakao. I just love these plump and juicy dumplings with its huge shrimp covered by a smooth crystal skin wrapper. I wanted to have the basket all to myself, and I can usually finish that much, but I had to share with the rest of my classmates.

Next was the classic Steamed Xiao Mai with Crab Roe which is always a staple in any local dim sum restaurant. Canton Road’s version is a meaty siomai topped with lots of crab roe.

They also served other dim sum items such as the Crispy Spring Roll with taro, shrimp, carrot and mushrooms. Also on the menu was the colorful Baked Pumpkin with Black Truffle and Chicken Puff which opens up to a warm mushroom and chicken filling. 

Chef Wang served up his signature dishes right away as the Guangdong Fired Roasted Duck was presented on the table. This crispy and succulent roasted duck was just oozing with flavors, especially with its glistening skin. I couldn’t get enough of this as well.

We had a little breather afterwards with the Crabmeat and Winter Melon Soup. This warm and hearty bowl was a good intermission number after that torrid pace of delicious dim sum items.

Now comes the piggies! The Slow Cooked Pork Knuckle with sea moss, dried oyster, and bok choy is an auspicious way to welcome the Year of the Earth Pig. This version of the Pata Tim comes with very tender pork that you can combine with the piggy buns. Use them to scoop up the rich sauce and delight in this bountiful dish.

Next was the Crispy Wasabi Coated Prawn Ball with mango pearl. The plump prawn balls are coated and deep fried resulting in a crispy shell doused in wasabi sauce.

My favorite dish that afternoon would have the be the U.S. Beef Tenderloin in crispy garlic pepper sauce and Foie Gras. It’s not just the tenderloin that I love, but also the elegant pieces of foie gras mixed in to make this a truly opulent dish made for the Chinese New Year. 

More dishes were still coming out like the Crispy Cod Fish Ball with sweet and sour peach sauce. This soft cod fish strikes a good balance together with the other meaty dishes.

The Spinach with Golden Garlic and duo eggs in superior broth presents a healthy course that is definitely good for the upcoming year.

Finally, to round off the main courses, the Canton Road Signature Fried Rice with shrimp and U.S. scallops is served at the end of the courses. This will make sure that everyone goes home full and satisfied.

There are two desserts as well in our lunch including the Sweet Osmanthus Black Sesame Glutinous Rice Ball and the Pan Seared Coconut and Red Dates Rice Cake. This is one of the more elegant tikoy dishes I have ever seen as it comes topped with gold flakes and presented in such a colorful manner.

A Certificate of Appreciation (not mine) will be given to all participants who complete the dim sum making class at the end of the lunch. You still have time to register for the remaining class sessions and it is highly recommended to make advanced reservations because slots are limited. This is one of the best ways for me to start the Chinese New Year - with a new skill inside the kitchen and a continuing love for dim sum. Kung Hei Fat Choi!

Canton Road

Level 3, Shangri-La at the Fort, 30th Street corner 5th Avenue, Bonifacio Global City, Taguig

820-0888

www.shangri-la.com/manila/shangrilaatthefort

www.facebook.com/shangrilafort

[nicole-sinno-blog]

Ma La

February 2017

Its lack of smell and form is strangely comforting. Holding the tofu in my hands, I feel the water draining through my slightly open fingers into the sink.  I’m careful not to let it break, letting its dense and slippery form jiggle in my hands. I take in the serenity of the newly cleaned kitchen, begging to be dirtied with rice kernels, spices, and oily bowls.  The last few sunrays filter through the windows on this late afternoon, and a recipe sits on the counter that I’ve waited three years to make.

As I prepare to embark on my mission, I recall how I came to fall in love with tofu. It was a hot summer night and I was sweating more from the spices than from the heat on my skin.  Looking around the table, I was not alone.  It was my first time trying authentic Chinese hot pot at the home of my high school best friend Rachel Tsai.  Her parents were born and raised in Chengdu, the capital of the Sichuan Province, where excursions to hot pot restaurants involved unique social experiences.  Known to some as Chinese fondue, a colorful array of meats, vegetables, seafood, tofu, and noodles are positioned at the center of the table to be dipped and slurped while friends and family join together in a lengthy meal of self-cooking and socializing.

A boiling pot of fiery broth sat on a burner at the center of our table, with whole dried red chilies and Sichuan peppercorns bobbing at the surface. I watched as Rebecca and her family plunged chunks of bok choy, cabbage, wood-eared mushrooms, raw beef and chicken, and soft tofu into the pot as they chatted about their day, waiting for the food to cook.  

“Go ahead!  Don’t be shy,” Mr. Tsai told me, obviously seeing my delay.  

With no further encouragement needed, I dove into the broth with my incorrectly positioned chopsticks, pulling out steaming morsels of freshly cooked chicken and tofu gleaming with spicy oil.  It was almost suddenly that I noticed my eyes were beginning to tear. I could feel my mouth starting to burn with the heat of a hundred chilies, a spiciness level known in Mandarin as la. Behind the la however, was a numbing sensation that tingled my tongue more with every subsequent bite.  This was ma, an effect produced by the Sichuan peppercorns, dried seed husks of the Chinese ash bush.  The more I ate, the more sweat gathered at the back of my neck and the hotter I began to feel.  And yet, I eagerly went back for more, chopsticks in constant motion.

That night of hot pot began my fascination with the Sichuan peppercorn and its fragrant, citrus-like ma la flavor that tickled and tingled my taste buds. I started to avoid all the Chinese American mainstream restaurants, and sought out the authentic stuff, where flavors stood out pungently and the word spiciness took on novel interpretations. This is how I discovered Ma Po Tofu. In the recipe for this dish, the Sichuan peppercorn is crucial. You must also use silken tofu, for its ability to soak up all the spices from the sauce and generate such a mouthwatering creation. Some versions have meat, but the truly authentic variation is made without. This way, the peppercorn can command all attention.

When you eat Ma Po Tofu, your mouth begins to burn. This peppercornian rush, as I call it, is crucial to the Ma Po dish I’ve come to adore. It’s messiness and oily bubbliness? Signature. Even eating the dish must be done a certain way. When you eat Ma Po Tofu, it’s best to use a small bowl, which you pack to the brim with white rice. Then, you scoop the tofu onto the rice, keeping the bowl close to your chin as you eat, careful not to waste even a kernel.

I focus on what is in front of me. Various ingredients lay splayed across my marble counter.  Contrasting colors of burgundy, scarlet reds and caramel browns stand out against the iron-gray countertop. It’s not my first time attempting to cook this recipe, but it's the first occasion where I’m preparing every ingredient. As I begin heating the garlic and ginger in my pan, I’m careful not to overcook anything. Everything needs to be cooked hot and fast to keep the flavor fresh. I’ve already roasted the Sichuan peppercorns so that they have enough time to cool before I grind them in the pestle. The recipe is topped with a dusting of Sichuan peppercorns that create the wonderful ma la flavor I’ve grown addicted to.  

A dish originating in the Qing Dynasty, Ma Po Tofu remains popular by catering to certain tastes.  Its native Sichuan style is peppery and spicy, however its prevalence throughout the world has led to hundreds of variations adapting the original to suit local taste preferences.  In Hong Kong, for example, the Chinese do not eat very spicy foods, so the Mapo there doesn’t use the numbingly spicy peppercorns that the Sichuanese cannot do without.  In Japan, chefs substitute a sweet bean paste for the salty bean paste to make the dish less oily. A stark contrast to the authentic, the Western version is often cooked with a thick, sweet and sour sauce to tone down or even remove the spice. To those like me who are used to the authentic spicy flavoring, any other variation falls short.

As I begin stirring, steaming, and frying, a sense of deep relaxation comes over me. In the kitchen, I lose sense of time. My brow begins to sweat as the fragrant fumes blow into my face. The tofu begins to shake in the crimson colored juice. The aroma of the slightly smoked jui jiao, or Sichuan peppercorns, wakes up my nose, and my mouth waters at the thought of their tangy pungency.  Using the spatula to softly mix the tofu cubes without breaking them, I hear the quiet bubbling of the jasmine rice. I smell the fermented black bean paste doubanjianx heating in the pan, creating a richly flavored seasoning for the tofu.  I proudly add one crucial tablespoon of fermented black beans, and I inhale.

The dish is tender and steaming.  The pearly color of the quivering tofu peaks out from under its red sauce, ornamented by the green jade color of the freshly chopped scallions sprinkled on top. I lift the cover off the freshly cooked rice only to be met with that comforting whoosh of wet steam in my face.  Glancing around, I take in the messiness of the newly cleaned kitchen as evidence of my work. On the counter stained cutting boards and slippery pans remain, while tiny rice kernels have fallen onto the floor. Finally, I sprinkle the ground peppercorns on top. I smile, eagerly pick up my chopsticks, and prepare to enter my own personal haven of the ma la sensation.

[lrigop]

I cannot attest whether the stomach is the best way to a man’s heart. I believe that food is not only a basic human need, it nourishes, eases the discomfort caused by hunger – and stress (that is unhealthy though) – and brings people together.

Food in the Philippines is a fusion of different flavors and influences. I have foreign friends and acquaintances who find Filipino cuisine unique in some ways and how ingenious we are in preparing meals and snacks. We use vinegar in cooking, which is not common in other countries. We eat cashew leaves, bamboo shoots, balut, among others. Nevertheless, similar to other cultures in the world, we have food meant only to be eaten in certain occasions, we prepare food based on tradition and belief, and we have techniques that are passed on from one generation to the next.

Food is good. I love eating, and food is best enjoyed free of charge. I rarely eat outside and when I do, it is more likely because it is free, cheap or it really is that good, or when I am really, really hungry – I am used to my mother’s cooking and somehow, the taste of home food is a standard measure. I dine out with friends and family. I eat street food, so I am not that fastidious in what I eat; unless, of course, if you will let me eat something icky or what they call exotic. I am not a fan.

I am sharing some pictures of the food I have eaten so far, from Zambales and beyond, where I ate (or eat them) and some recommendations. I am not a critic, and my taste buds are not [yet] at par with anyone who has professional discriminating taste.

Feast your eyes. These photos were taken using my Asus Zenfone Max.

Ben there, ate that. Eating at Ben’s Kitchen (Harbor Point, SBMA) is almost close to the feel of eating at a Yellow Cab. The restaurant offers a variety of pizzas, pastas, coffee and rice meals (not that Yellow Cab at all). Their nacho is really good, paired with their coffee selection.

Say cheese. The meaty and cheesy nachos at Ben’s Kitchen are tempting starters to a hearty two-thumbs-up meal.

Pasta la vista, baby. Ben’s Kitchen offers a variety of pasta entrees.

Pizzarap. Need I say more?

Bulalo that sizzles. Yeah, you read it right. Bulalo World has sizzling bulalo, a fatty (you read that right again), spiced stew of beef with marrow, corn and bok choi . Yum.

Tukso, layuan mo ako (Temptation, go away). The sizzling bulalo up close.

Sweetness overload. This cooler is a very good recommendation this summer. Caleigh’s (Iba and Masinloc) is a place for Hello Kitty fans and a haven for those looking for sweet food and snacks. This one in this photo is the Chocolate Overload, which is worth every cent.

Chocolate is love. Cream, pretzels, choco sticks and cream plus a chocolaty shake.

Hello, Food. This is a breakfast fit for a king. Start the day with this breakfast from Crimson Hotel Manila (Mandaluyong). The hotel offers sumptuous feast of Eastern and Western flavors. Here, you will see mami (noodles in beef broth, mixed with sliced carrots and cabbage, eggs and beef), slices of ham and salad, fruits and sandwiches. The variety of food that you can taste and the rich aroma plus the really warm ambience and hospitable staff makes the stay and dining experience worth the price.

Burp. One serving of an Inihaw Express (look for one at an SM food court) combo meal – combined food of two ulams (yeah, the ‘s’ is necessary) or more plus rice – means a full tummy. Here I have meat (pancit miki (I think)) + meat (nilagang baka) + grilled squid + rice + puto (a rice cake). The combination is a feast of Pinoy flavors in one serving.

Stop, in the name of chow. Riders can now have a short stop at Sto. Nino, Cabangan to dine. LC’s Stop and Chow is a restaurant for hungry travelers. Here, I have pancit (a typical Filipino food of sautéed noodles, vegetables and meat), lumpia (fried Chinese rolls), and halo-halo (a sweet and creamy summer cooler).

Baby, it’s NOT cold outside. It really isn’t. The summer heat is already here and what better way to ease the discomfort but to enjoy these cool summer favorites (Halo-halo and Crema de Leche) at Mang Inasal.

PM mo… PM ko… PM is the code used in the meals served at Mang Inasal. Chicken Inasal (grilled chicken) is a juicy fare and its goodness should be enjoyed in a dip of mixture of soy sauce, calamansi and chilies. Remember to wash your hands and dig in.

Kuya, pengeng sabaw (Kuya, soup please). Not your typical “sabaw” (broth), Mang Inasal’s sinigang is not your average free soup. The sour soup (sinigang) has that flavorful tamarind taste that goes well with the inasal (grilled chicken). If you plan to eat at Mang Inasal (Iba Town Center, Subic and many in Olongapo), do not just ask for extra rice, ask for sabaw.

Ready? Check. Placemat? Check. Utensils? Check… while waiting for the tasty chicken at Max’s Restaurant (Olongapo City). Their fried chicken is a killer (in my opinion) and their baked goodies are really delectable.

Yum, yum, yum, yum. Let’s eat.

Extra rice. You probably know what these are for.

Street food up a notch. These aren’t your typical street food; these are PotDog (Iba Town Center and other malls) treats that will surely make you define street food to a whole new level. They also have rice, so if you are that hungry (I mean that), you can opt for rice.

Saucy not sosy. PotDog is not sosy (sosyal in Tagalog, which can mean expensive). You can share it with your friends to cut the cost and the food is really worth the money. By the way, their sauce is also good: just the right blend of sweet, sour and spicy.

Eat your veggies. Beef broccoli is one of the favorites at Regz Noodle House. However, if you are more into the typical Filipino fare, you will not be disappointed.

Sinful sisig. The crispy and sizzling (and fat-rich) at Regz Noodle House (Iba, Zambales) is typically a pulutan (dish served with alcoholic drinks) and not a side dish. That is not the only food you have to try there though. They have lomi that is not only cheap – that’s right – but is also awesomely delectable.

Daing to eat a hearty Pinoy almusal. This is a typical Pinoy breakfast less the kamatis (tomato) – daing na bangus (dried milkfish; garlic rice; sunny side up; and atsara (pickled papaya). This was the breakfast that I had at Robbinsdale Hotel (Manila) for two days. One may opt for sausage though. The food is served with vinegar with spices (but I really prefer kamatis and bagoong) and coffee.

Tea time. If you prefer, you may opt for tea instead of coffee.

Spice up your life. Pasta with a zest of chili and meaty and flavorful sauce may be all the comfort food you need. This spaghetti from Roberto’s (Iba) could be the one for you. Best served with steak and chicken, this really is an appetizing treat to light you up.

What do you call this? The mouthwatering spaghetti from Roberto’s up close.

Oishi. We feasted on the fish and fries while waiting for our steak.

Show me siomai. Best served hot, siomai (a steamed dumpling with meat or fish filling), is an instant snack to ease one’s hunger for something spicy, salty and with citrusy, sour taste. Siomai House (Iba Town Center) is one of the options. If you are not picky, you can go for the ones sold at rolling stores, which are not only cheap but are also delish.

Summer’s in; bring out the ice cream. TCT Emily’s (Cabangan, Zambales) sell ice creams and other summer coolers but that is not the only ones you should order. The eatery offers other Pinoy favorites, including pinapaitan, dinuguan, puto, pansit (which, I can say, is really savory) and maja blanca.

A little Japanese-y. The shrimp teriyaki with calamares (squid) I ate at a mall in Manila.

Sandwiched. A tuna sandwich and cinnamon roll from Via Mare (Manila) is a sure winner. The smooth, rich blend of the tuna spread goes well with the roll.

Which should I eat first? These sweets from Via Mare are irresistibly good.

Random Photos 2017 – Food from Zambales and Beyond I cannot attest whether the stomach is the best way to a man’s heart. I believe that food is not only a basic human need, it nourishes, eases the discomfort caused by hunger – and stress (that is unhealthy though) – and brings people together.