Ruumy’s Tavern is restaurateur Mike Kocak’s newest venture located in the heart of Hell’s Kitchen. Located steps away from the Theatre district, Ruumy’s offers theatergoers and New Yorkers a haven away from the milieu of tourist traps that one might get suckered into.
Chef Seki Shi of Sushi Seki has introduced a marvelous dining concept at his flagship Time Square location. The “Kappo Room” is a stunning space where one is privy to Chef Rikimaru showcasing his skills in an open kitchen.
Chef Seki Shi has established his brand as one of the premium sushi houses in New York City since the inception ofSushi Sekiin 2002. The resounding success of Chef’s endeavors has since led to a Chelsea branch and his flagship location in Times Square.
Veteran restaurateurs Antonin Brune and Mario Carta of Pardon My French and Nobody Is Perfect, have recently opened an upscale Moroccan restaurant quite unlike any in the city. Tucked away in a cozy corner of the East Village, Chouchouoffers a modern take on a very precise Moroccanmenu.
There’s no better way to satisfy this craving than with delicious olives from Spain. I was recently sent some jars to sample and I developed a simple recipe which is just one of the ways you could enjoy these flavor filled treats.
Alpha Fusion is Henry Yang’s Pan-Asian restaurant on 34th street, serving a mash up of Japanese, Chinese, Thai, Vietnamese cuisine. This Bond Street trained chef has always been passionate about experimenting with different flavors and textures.
I was recently invited to a really impressive press dinner at Chimichurri Grill East. I went in expecting a typical steak house/ grill affair but ended up with a fine dining experience that I am still savouring.
I hadn’t an inkling of what Azerbaijani food was until I ate at The Village Café in Midwood and now I am obsessed. I think this might be one of the best meals I have had in recent times and I have Rich at Ethno Junkie to thank for it.
The very first time I ate at Indian Accent was in New Delhi several years ago and I was quite astounded by the meal. Chef Manish Mehrotra was a vanguard in creating an Indian fine dining experience based on contemporary techniques, which became an instant success.
Guan Fu Sichuan in Flushing has for me, redefined Sichuan cuisine completely. The words “Guan Fu” literally translates to “Sichuan White House” showcasing a cuisine that was only accessible to the nobility in China. The owners Li Boru and Xue Wei had a vision of bringing these flavors historically enjoyed by the Chinese aristocracy, here to our plates in New York City – in its most authentic form.