Food: ☆☆☆☆½
Service: ☆☆☆☆
Ambiance: ☆☆☆
Cost: $$$$
Must try: Hand Made Cocoa Pappardelle , Warm Sticky Toffee Sponge
Jan26
SHO Shaun Hergatt, Financial District, New York City
Category Archives: ☆☆☆☆☆
Jan21
Indian Accent, New Delhi, INDIA
Food: ☆☆☆☆ 1/2
Service: ☆☆☆
Ambiance: ☆☆☆
Cost: $$$$
Must Try: warm doda burfi treacle tart, Andhra pickle chicken meatballs
Dec19
The Doughnut Plant , Lower East Side, NYC
Food: ☆☆☆☆☆
Service: ☆☆
Ambiance: ☆☆
Cost: $
Dishes not to miss: Carrot Cake, Valrhona chocolate, Jelly filled, Raspberry
I was never a doughnut fan until I bit into one of Mark Isreal beauties at the Doughnut Plant.
Using recipes that were handed down from his grandfather, Isreal has gone from retailing his sweet treats out of a basement to owning two storefronts in New York City. He does nothing less than doughnut wizardry in these kitchens. Read the rest of this entry
Jan10
Daniel
DANIEL
60 E 65th St
New York, NY 10065
(212) 288-0033
www.danielnyc.com
Daniel’s is the perfect place to pick for a momentous splurge.
I was taken there, along with the entire family, to celebrate my 40th birthday. We couldn’t have chosen a more ideal spot.
Chef Daniel Boulud has always been one of my favorites. In my eyes, he can do no wrong. Daniel is his flagship restaurant which has earned the distinguished honor of four stars from the New York Times and 3 stars from the Michelin guide. It is currently rated as the 8th best restaurant in the world. That’s a whole lot of accolades for one establishment, all of which are well deserved.
The minute you step into Daniel, you reality is altered. You are enveloped by a quiet grace that abounds the establishment. The decor, by Adam Tihany, is soft and unobtrusive. The service is courteous yet warm and the food…….oh the food!!!
Danile Boulud, along with executive chef Jean François Bruel have created masterpieces on a plate. We tried their eight course tasting menu. Each dish is been has been carefully constructed to maximize mingle flavors and textures to create a really sublime experience with each bite. The chefs have truly mastered the art of celebrating the best of seasonal ingredients.
The pastry chef Dominique Ansel ensures that you save the best for last. Once the savory courses are done, you are showered with freshly baked mini-madeleines, petite fours, and mini chocolate squares. The dessert selection is really wide, where one half of the menu focuses on fruity desserts and the other on more chocolate based ones.
They are all beyond divinity!
Here is some of what we ate:
FIRST COURSE
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Dec20
Sasabune
MY RATINGS FOR THIS MEAL
Food: ☆☆☆☆☆
Service: ☆☆☆☆
Ambiance: ☆☆
Cost: $$$$
I recommend: Albacore Tuna with Ponzu, Blue Fin Tuna and Chu Toro, Grilled Butterfish with Teriyaki Sauce, Crab Roll
Every once in a while …along comes a meal that you just can’t get over.
You find yourself daydreaming about the softness of the ponzu laced Toro or the tantalizing taste of the hot teriyaki butterfish that dissolved in your mouth within seconds.
The flavors you experienced, the textures, the pure artistry of the meal just linger on your lips and clings to your senses.
That is what the Sasabune experience is!
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Nov15
The China Kitchen at The Hyatt Regency, Delhi
THE CHINA KITCHEN
Hyatt Regency Delhi
Bhikaiji Cama Place,
Ring Road
New Delhi – 110607,
INDIA
+91 11 6677 1334
The China Kitchen at the Hyatt Regency is one of my favorite restaurants in New Delhi. It is on my to-do list every single time I visit.
China Kitchen offers authentic tastes of the grace and subtlety of Chinese food. Read the rest of this entry