Thursday, July 19, 2012
Papillon, 54/Madison
French bistro meets New York's Midtown East and after work crowd at this lively establish just off Manhattan's fashionable Fifth Avenue and Steps off creative Madison Avenue.
Tuna Tartare was fresh and Devine. Followed by perfectly grilled Skirt Steak with Frites and a savory choice butter and AU JUS for dipping. Slathering or sipping-Shhhhhh....
Wine glasses are oversized and perfect for the quartino pour that accompanies each server when you place your order for one of the selections. Say hello behind the bar. I hear the redhead is a vixen!!!
See you again soon!!!
Love me some wine
Always swing by Ardesia on West 52nd Street between 10/11Th Avenues a neighborhood mayn't and destination for those in the know, the chalkboard never disappoints and you are always greeted with a smile and a handshake or kiss on the cheek, or even an enthusiastic high five. Sparkling rose is a must have this time of year (April to August). The housemate burata is always fresh and a good entrè into what the night will present. Let me know when you are in the neighborhood and I will join you. Or, perhaps you can join me (because I love it here so much!!!)!!!!
Thanks to City Harvest for introducing me to the fantastic team at Ardesia NYC!!!
Thanks to City Harvest for introducing me to the fantastic team at Ardesia NYC!!!
Saturday, February 11, 2012
Been a while my friend
Looking forward to being more on top of my game in the upcoming months. Please stay tuned for news and opinions on life as we celebrate together!
Time for another Dinner Party
Tonight I will be attempting to make the Bloomin' Onion recipe from Outback Steakhouse. I received a cookbook called Top Secret Restaurant Recipes for Christmas from my in-laws. Looking forward to this.
Also making my grandmother's Crab Dip-reminds me of my childhood.
Entree: Vegetable Risotto with Crispy Beef.
Dessert: Banana Citrus Bread with Peanut Butter and Chocolate Drizzle.
Looking forward to the conversations at my table tonight as we gather and celebrate life.
Friday, July 16, 2010
Future Opportunities
There are so many things to report that I do not know where to start. More news will come public very shortly. Stay tuned!
Monday, April 26, 2010
Dos Caminos - Meatpacking District (Former Vento Space)
675 Hudson Street at 14th Street
New York, NY 10014
212-699-2400
Following an afternoon of cocktails beginning at Niso's and then heading down to The Monster before Ty's and then finally a beer at The New York City Eagle, it was time for some nourishment.
Open up opentable.com and see what is going on in the B.R. Guest world. I was graciously given a gift card from my colleagues at Bank Street College of Education in the Center for Urban Teacher Education and Technology or CUTET upon the completion of my time there this semester. I have spent the past two academic years working with graduate students, faculty members and students providing support and guidance with all things technology. Together we promoted research methods, use of technology as a teacher leadership tool and the use of technology in professional development just to name a few of our services.
But enough about that, let's get to the food.
We secured an 8:15 p.m. reservation and were asked to take a seat at the bar while they readied our table. This was a funny start to the evening: Guy ordered two Knob Creek Manhattans on the rocks and the bartender couldn't find any sweet vermouth. Good times. They evening borrowed it from Billy's next store. They were delicious.
The host retrieved us from the bar and walked us through the dining room to table 108-my new favorite place to eat. A table that can probably accommodate three people, but perfect for two, seated in the corner of the restaurant where Hudson, 9th and 14th come together at their intersection. Wonderful spot. I highly recommend it.
We started with a medium guacamole and ordered the SMOKED CHICKEN FLAUTAS:
tomatillo-avocado salsa, pickled red cabbage, with crema to share before our entree. Yummy little bites of smoked chicken wrapped in a fried piece of tortilla with the delicate tomatillo-avocado salsa. Just two that was enough.
Then for dinner, Guy ordered the Chicken Tinga: pulled chicken simmered with chipotles, sweet and spicy roasted tomato sauce. I chose the COCHINITA PIBIL: yucatecan pit-barbecue style pork, achiote, habanero pickled red onions both came served with mexico city street corn, refried pinto beans, spicy cabbage slaw, warm corn tortillas. Delicious.
Just before our entrees arrived we were introduced to Zach, one of the managers who came out and spoke with us for a while and invited us back to experience the restaurant again and again. It was a nice personal tough.
Not usually a dessert person, but we thought we would try the dark and white chocolate fondue. YAY! Zach also sent out the OAXACAN CHOCOLATE MOUSSE CAKE
rich chocolate mousse layer cake, hint of morita chile, served with pistachio ice cream. So, now you would think that chocolate mousse layer cake would be thick and rich. It was light and fluffy and the perfect end to a great meal.
Check came and the $100 gift card covered the entire meal. Wow right? Amazing. Just before we exited we did ask if we can, in the future, request that table. It was a great choice to be seated there during our first experience at this newly opened location. I wish them well. See you again real soon.
New York, NY 10014
212-699-2400
Following an afternoon of cocktails beginning at Niso's and then heading down to The Monster before Ty's and then finally a beer at The New York City Eagle, it was time for some nourishment.
Open up opentable.com and see what is going on in the B.R. Guest world. I was graciously given a gift card from my colleagues at Bank Street College of Education in the Center for Urban Teacher Education and Technology or CUTET upon the completion of my time there this semester. I have spent the past two academic years working with graduate students, faculty members and students providing support and guidance with all things technology. Together we promoted research methods, use of technology as a teacher leadership tool and the use of technology in professional development just to name a few of our services.
But enough about that, let's get to the food.
We secured an 8:15 p.m. reservation and were asked to take a seat at the bar while they readied our table. This was a funny start to the evening: Guy ordered two Knob Creek Manhattans on the rocks and the bartender couldn't find any sweet vermouth. Good times. They evening borrowed it from Billy's next store. They were delicious.
The host retrieved us from the bar and walked us through the dining room to table 108-my new favorite place to eat. A table that can probably accommodate three people, but perfect for two, seated in the corner of the restaurant where Hudson, 9th and 14th come together at their intersection. Wonderful spot. I highly recommend it.
We started with a medium guacamole and ordered the SMOKED CHICKEN FLAUTAS:
tomatillo-avocado salsa, pickled red cabbage, with crema to share before our entree. Yummy little bites of smoked chicken wrapped in a fried piece of tortilla with the delicate tomatillo-avocado salsa. Just two that was enough.
Then for dinner, Guy ordered the Chicken Tinga: pulled chicken simmered with chipotles, sweet and spicy roasted tomato sauce. I chose the COCHINITA PIBIL: yucatecan pit-barbecue style pork, achiote, habanero pickled red onions both came served with mexico city street corn, refried pinto beans, spicy cabbage slaw, warm corn tortillas. Delicious.
Just before our entrees arrived we were introduced to Zach, one of the managers who came out and spoke with us for a while and invited us back to experience the restaurant again and again. It was a nice personal tough.
Not usually a dessert person, but we thought we would try the dark and white chocolate fondue. YAY! Zach also sent out the OAXACAN CHOCOLATE MOUSSE CAKE
rich chocolate mousse layer cake, hint of morita chile, served with pistachio ice cream. So, now you would think that chocolate mousse layer cake would be thick and rich. It was light and fluffy and the perfect end to a great meal.
Check came and the $100 gift card covered the entire meal. Wow right? Amazing. Just before we exited we did ask if we can, in the future, request that table. It was a great choice to be seated there during our first experience at this newly opened location. I wish them well. See you again real soon.
Good Restaurant
89 Greenwich Avenue
New York, NY 10014
(212) 691-8080
www.goodrestaurantnyc.com
Saturday night, at the bar, almost no one is in sight, except a handsome bartender with a big smile, a delicious beverage and food menu to be studied before selections made. I choose the St. Germain Manhattan. Fantastic choice as I am a Manhattan connoisseur. Over the past few months, while packing on a few extra pounds to get through the hibernation period of winter in New York, I have had the pleasure of tastefully monitoring the mixology of the Manhattan around the island of Manhattan. I will say, "Good Restaurant is in the top ten."
So then on to the food. The GRILLED CALAMARI salad with roasted red peppers, olives, capers, basil & lemon. Although it was listed under the salads no the menu, I expected there to be some kind of heat on the plate and that was my one criticism. Other than that, the flavors all worked nicely together. No need for additional seasoning.
Next up: Naturally-raised NEW YORK STRIP STEAK parmesan fries & chanterelle mushroom butter. Ok, so I treated myself to a piece of red meat. And, BOY was I happy. Ordered it black and blue and it came out perfectly prepared with the chanterelle mushroom butter on top. The parmesan fries were dusted with cheese and fried up to perfection. The bartender brought me some spicy mustard and I was in heaven. A glass of Argentinian Malbec accompanied my entree.
No dessert this time. There was room for an Irish Coffee before Guy joined me for what would have been a nightcap here, but following last call, we ended the night at Niso's with Josh for one last cocktail.
A good night.
Next stop: DOS CAMINOS-MEATPACKING
New York, NY 10014
(212) 691-8080
www.goodrestaurantnyc.com
Saturday night, at the bar, almost no one is in sight, except a handsome bartender with a big smile, a delicious beverage and food menu to be studied before selections made. I choose the St. Germain Manhattan. Fantastic choice as I am a Manhattan connoisseur. Over the past few months, while packing on a few extra pounds to get through the hibernation period of winter in New York, I have had the pleasure of tastefully monitoring the mixology of the Manhattan around the island of Manhattan. I will say, "Good Restaurant is in the top ten."
So then on to the food. The GRILLED CALAMARI salad with roasted red peppers, olives, capers, basil & lemon. Although it was listed under the salads no the menu, I expected there to be some kind of heat on the plate and that was my one criticism. Other than that, the flavors all worked nicely together. No need for additional seasoning.
Next up: Naturally-raised NEW YORK STRIP STEAK parmesan fries & chanterelle mushroom butter. Ok, so I treated myself to a piece of red meat. And, BOY was I happy. Ordered it black and blue and it came out perfectly prepared with the chanterelle mushroom butter on top. The parmesan fries were dusted with cheese and fried up to perfection. The bartender brought me some spicy mustard and I was in heaven. A glass of Argentinian Malbec accompanied my entree.
No dessert this time. There was room for an Irish Coffee before Guy joined me for what would have been a nightcap here, but following last call, we ended the night at Niso's with Josh for one last cocktail.
A good night.
Next stop: DOS CAMINOS-MEATPACKING
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