Dim Sum for Beginners

Jing fong

Dim Sum. New York style.

One does not simply eat dim sum alone. Well, actually one can, but when typical orders of a dumpling or dish come in threes or fours, it’s very easy to get full without trying much of the menu. So when one of my grad school classmates offered to get dim sum with me before meeting to work on our project, I jumped at the chance. Continue reading Dim Sum for Beginners

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Literal Interpretations

CREMA

A reminder to always manage expectations.

I need to keep reminding myself that I’m in New York. Not California, home to the best and most authentic Mexican food (and Calexican food) in the country. New York. Home to the best Jewish and Italian food in the country.

Not Mexican food.

Crema, was unfortunately, a rude reminder of this fact. I keep hoping that one day I will stumble across a restaurant that will convince me that New York City doesn’t always ruin the Mexican cuisine.

But alas, my search continues.

Continue reading Literal Interpretations

Where Miami Meets Manhattan

CALLE OCHO

On weekends, you can find me here.

Calle Ocho does not mess around when it comes to boozy brunch.

You know a brunch place is serious when you are immediately presented with house rules. When they immediately place a basket of delicious, freshly-baked latin breads in front of you and ask you which sangria you would like to have first.

Continue reading Where Miami Meets Manhattan

The Pleasure of Good Food

Buvette gastrothèque

Pint-sized bistro. No reservations.

On a whim, my friend decided to spend 12 hours in New York City and entrusted me to be his guide. Absolutely drained from the week prior, I could not promise him much but good food and an itinerary constrained to one part of the island.

I chose Buvette for purely selfish reasons – I hadn’t been there in a while, and I knew we wouldn’t have to wait if we got there early. So Buvette it was.

This used to be a secret brunch spot that no one knew about. Now, unless you come before 10:30am (far too early for the average New Yorker) expect to wait a while to be seated at a small table, eating off small plates and using far-too-small utensils.

In fact, you can expect that not everything will fit on the table. It’s much like being invited to the tea party of five-year-old. Continue reading The Pleasure of Good Food

That Delectable Crust

Socarrat Chelsea

Hold the dessert.

Socarrat is the spanish word for that crunchy yummy crust that forms at the bottom of a pan of rice. The word is derived from the verb socarrar which, translated, can mean “to singe” or “to burn.” According to Food Republic, “true paella is cooked in a wide, shallow metal pan so that rice is thinly spread and touching the bottom: prime conditions for rice crust formation.”

Continue reading That Delectable Crust

Follow me as I eat my way through New York, the Bay, and wherever else my travels take me.