Author: MG

New & Noteworthy

New & Noteworthy

This week, I wanted to add a shout-out to Golden Diner for the recent review from Grub Street.  Sam Yoo’s east Chinatown/Two Bridges restaurant was on my list when it opened March, and again when dinner service began.  I finally made it there for lunch…

Pre-Workout Energy Bars

Pre-Workout Energy Bars

What to eat before working out in the morning? I am a fan of a blueberry cacao performance cereal from Brendan Brazier’s Thrive Energy Cookbook but even cereal can be bothersome. I also like an energy bar recipe from Ellie Krieger. I decided to mix-and-match…

Da Toscano

Da Toscano

Observations from my first visit Da Toscano marks Michael Toscano’s return to New York after closing Perla some half a decade ago. . . to the same address at 24 Minetta Lane. My visit came about a week or so since opening to the public. …

New & Noteworthy

New & Noteworthy

I have a weakness for really good roast chicken so while I appreciated Suzanne Cupps’ work at Untitled, I didn’t rush to add 232 Bleecker, the new sit-down restaurant from Dig (the Danny Meyers-backed group that owns the chain, Dig Inn).  Then this article from…

Thai Red Curry

Thai Red Curry

I try to build dishes from scratch most of the time but Thai curry is one time when a pre-made paste probably can’t be beat. The trick is finding the right one. I was shopping at Bangkok Center Grocery on Mosco Street in Chinatown and…

New & Noteworthy

New & Noteworthy

This week, I am removing Anton’s from this list post Pete Wells’ review.  I don’t think Wells had to make a disclaimer that he is not a “normal person” because I too would be put off by inconsistencies from the kitchen as well as the…

Orange-Scented Pecan and Date Bread

Orange-Scented Pecan and Date Bread

My husband had recently been dropping hints about date nut bread after discovering an index card from his mother with a hand-written recipe. She is a foodie so I was game but it was a recipe from another time that called for shortening and where…

New & Noteworthy

New & Noteworthy

I love ramen and used to keep a punchlist on me at all times when I was living in Tokyo so I could duck in for a bowl if I happened to be in a particular neighborhood. NYC has seen an incredible influx of ramen…

Supper Club: January and Aging Parents

Supper Club: January and Aging Parents

After a bit of a hiatus towards the end of 2019, Supper Club was back on our calendars for January. For our inaugural dinner of 2020, I was planning on reprising a Supper Club favorite, a Spanish bouillabaisse with lobster and clams, but upon learning…

Beet and Apple Salad with Pecorino and Pistachio

Beet and Apple Salad with Pecorino and Pistachio

This dish was born after discovering that there are endless options in creating new (and visually attractive) salads by cutting veggies into batons and adding some cheese and nuts. Beets and apples are natural friends in many salads but this salad’s preparation really shows off…

Zucchini Batons with Pecorino, Basil and Crunchy Almonds

Zucchini Batons with Pecorino, Basil and Crunchy Almonds

This recipe for Zucchini Salad With Pecorino, Basil and Almonds from Alexa Wiebel and New York Times Cooking caught my eye because of its versatility. Also, it was summer and our weekly CSA seemed to be filled with different kinds of zucchini (though it obviously…

VERŌNIKA

VERŌNIKA

Observations from my first visit Located within a landmarked building in the Flatiron district originally called “The Church Mission” which is the New York home for Fotografiska, a Stockholm-based photography museum, is Verōnika. This restaurant is the latest from Stephen Starr and is designed by…

New & Noteworthy

New & Noteworthy

New sushi and yakitori omakase restaurants are opening but count me among the fatigued. That said, I am intrigued by Torien given Chef Yoshiteru Ikegawa’s reputation but I will wait a bit to learn more. There are so many great yakitori restaurants that I want…

Big Crispy Hash Brown

Big Crispy Hash Brown

I like my hash browns to be crispy and ‘fluffy’, not ‘al dente.’ And when making them at home, I like making one ginormous hash brown. It’s easier to make, to serve, and to eat! This recipe is flexible and hash browns are messy by…

Orange Pound Cake

Orange Pound Cake

I had flour, eggs and butter. . . and an orange. I was hankering to bake something. With something snack-y on the brain, I decided upon an orange pound cake. This recipe is inspired by Dorie Greenspan’s “Odile’s Fresh Orange Cake” and Ina Garten’s “Orange…

New & Noteworthy

New & Noteworthy

Nolita, then MePa and so on and so on. I sometimes get caught flat-footed on new names for Manhattan neighborhoods. I admit not being familiar with Two Bridges, the Lower East Side/Chinatown neighborhood by the East River flanked by the Brooklyn and Manhattan Bridges before…

Spaghetti with Broccoli “Pesto”

Spaghetti with Broccoli “Pesto”

Looking for a new way to use broccoli that is easy? The color is so bright that I was inspired to mix it in with pasta, like a pesto.  But given the texture of broccoli, I decided not to make it more gritty by adding…

New & Noteworthy

New & Noteworthy

In my inaugural New & Noteworthy list of 2020, I keep myself honest and prune my list. I also add one new restaurant, which has been receiving coverage for a few months hyping its opening, Verōnika, the latest from restauranteur Stephen Starr and design studio…

Pecan-Raisin Crackers

Pecan-Raisin Crackers

I usually prefer savory crackers but these pecan-raisin crackers are an exception. And pair excellently with cheeses, especially blue cheese. I used Melissa Clark’s Golden Raisin and Pecan Thins recipe (which acknowledges that the recipe comes from”Better Baking” by Genevieve Ko) and made a few…

Caraway Rye Crackers

Caraway Rye Crackers

Crackers are one of my favorite snack foods and a preferred vehicle for cheese. I am always bummed when I spend $8 for a small box of ‘artisanal’ crackers and I find they taste like cardboard or are always stale. I tested this batch of…

“Old-Fashioned” Bundt Cake

“Old-Fashioned” Bundt Cake

When living in Tokyo, I used to stop into Mister Donut and treat myself to an old-fashioned doughnut now and again. I recall there were several types: glazed, sugar and plain. I used to get the plain — not too sweet and the rough texture…

Matcha Shortbread Cookies

Matcha Shortbread Cookies

The holiday brought about a flurry of baking. This recipe for matcha shortbread cookies was chosen for the color, ease and most importantly yumminess. It’s my go-to recipe for shortbread. It’s almost always called out when I pack them up as a gift, and is…

Le Crocodile

Le Crocodile

Observations from my first visit The Grub Street article and lead photo is what had me hustle to make a reservation at Le Crocodile. The piece was about the restaurant opening and the image was of the chicken and fries plate with the headline “Together…

Café Kitsuné

Café Kitsuné

I added Café Kitsuné to the New & Noteworthy list when it opened in the West Village in mid-November. The co-founders of the Maison Kitsuné brand are Masaya Kuroki and Gildas Loaëc, who began their business fusing their loves of fashion and music, and now…

New & Noteworthy

New & Noteworthy

As we can count down the number of days left in the year on our hands, new restaurants continue to open their doors in NYC. One that caught my eye comes from restaurateur Delores Tronco-DePierro (who has a few James Beard noms for Denver restaurant…

Skillet Corn Bread

Skillet Corn Bread

Recently, I made corn bread in a skillet for the first time. I usually do not want to make so much, so I bake it in a smaller glass dish. That said, I have always wondered if a skillet would make the edges more brown…

New & Noteworthy

New & Noteworthy

Seeing a snowflake in the forecast this week, a brasserie with leather banquettes and an ode-to-Barbuto chicken with Balthazar-inspired fries on the menu seems like just the creature comfort that the doctor would order. You can find all this at Le Crocodile at the Wythe…

New & Noteworthy

New & Noteworthy

As 2019 draws to a close, so will new openings. I have no new restaurants to add to the New & Noteworthy list this week. The one I had been eying is stalled by a city permit with no hard open date as of yet.…

Pasta with Tomato, Onion and Bacon

Pasta with Tomato, Onion and Bacon

I love pasta all’Amatriciana. It’s so simple and satisfying. But for some reason, I feel like it’s something I have to plan to make since it involves guanciale and the traditional dish uses bucatini pasta, which for some reason, I find less enjoyable than regular…

New & Noteworthy

New & Noteworthy

Thanksgiving is this week and we have about six more weeks until we start a new decade. Yes, feels like time is running short. In the last week, I visited two more spots on my list– The Jones and Kochi. I am in the process…

Kochi

Observations from my first visit I recently wrote that I was off tasting menus given the recent hefty price tags and time commitment. And I had never made it to Neta, Chef Sungchul Shim’s last kitchen. And I had only read one announcement of Kochi…

New & Noteworthy

New & Noteworthy

This week, I add another two restaurants to the N&N list, Anton’s and Café Kitsuné. As the end of the year draws close, the holidays usually draw out the ‘old New York’ nostalgia and it looks like Anton’s menu fits the bill. Chef Nick Anderer…

Labneh with Black Olives and Za’atar

Labneh with Black Olives and Za’atar

I recently met with a friend who spied a picture of this dish. I wrote about it in a Weekend Cooking post and said it was inspired from a recipe from Mokonuts on the Saveur site but did not really go into much more detail…

Crispy Pan-Fried Potatoes

Crispy Pan-Fried Potatoes

Potatoes have always been a personal fan-favorite. When I was young, when asked if I could bring one thing to a desert island, my answer was a potato and I would regale over how I could eat french fries, baked potatoes, mashed potatoes and so…

Simple Risotto with Crumbled Sausage

Simple Risotto with Crumbled Sausage

Risotto is a real workhorse dish. It is delicious as a standalone and can also be fortified and easily changed up with simple toppings. You don’t need much of anything so it’s a great way to use up some loose ends in the fridge. This…

New & Noteworthy

New & Noteworthy

Kochi and Xu’s Public House are added to this week’s New & Noteworthy list and Hutong is coming off as it isn’t so new now. I have been bemused to see that the reviews coming in for Hutong, mainly because the kudos seem to be…

Gussed-Up Instant Ramen

Gussed-Up Instant Ramen

I do enjoy instant ramen noodles. Mind you, that is not to confuse it with cup-o-noodles. My go-to economy brand is Sapporo Ichiban Original flavor; and my splurgy brand is Myojo Chukazanmai Shoyu flavor. The instant noodles themselves give off some starch and oil so…

New & Noteworthy

New & Noteworthy

Halloween has come and gone and we have gained an hour on the clock so the sun rises at a reasonable time, and the sun sets before we’re ready.  The nightfall helps stimulate my appetite so I feel like I am hungrier when dinner time…

Quinoa and Bean Soup

Quinoa and Bean Soup

This recipe is my twist on the popular Italian soup, pasta e faglioli sans pancetta and using quinoa instead of ditalini. The result is a vegan (or vegetarian if you add cheese rind) soup that is warming and filling. I had been making regular pasta…

Side Bar: Rocco DiSpirito and The Standard Grill Part Ways

My very first post on the Daily Dish was a review of Rocco DiSpirito’s return to a restaurant kitchen in February of this year. Now, he and The Standard Grill have parted ways according to the New York Post and the New York Times. After…

Weekend Cooking

Weekend Cooking

Ah travel! The food, the sights, the food! For me, a holiday abroad is like a culinary tour — morning, noon and night. But I have to admit that it’s nice to return to home cooking. After our holiday in Tokyo, I was looking forward…

New & Noteworthy

New & Noteworthy

Apologies for last week’s New & Noteworthy list, or more specifically, absence thereof.  I was in Tokyo (more of that in Side Bar). I did keep an eye on happenings and the restaurant I am adding actually opened in September. Somehow I was not so…

New & Noteworthy

New & Noteworthy

The Daily Dish has a new look!  For those who wondered why the food/dining posts had a very serious look, it was because I was a squatter on a site launched focused on tech news.  As of this week, dining and cooking take over the…

New & Noteworthy

New & Noteworthy

As noted in last week’s list, I am removing my interest in visiting Red Paper Clip. It’s not like I am super busy but I am not in the mood these days to commit to pre-fixe/tasting menu meals, not to mention the generally hefty price…

New & Noteworthy

New & Noteworthy

After a flurry of openings to add, this week will be about pruning.  I am removing L’Accolade, Malibu Farm and Red Peony from the New & Noteworthy list. The early word from Eater’s Ryan Sutton is that Red Paper Clip means it may fall off…

Llama San

Observations from my first visit I was excited to try Llama San, which opened in early September. It was still early days when I dined there for dinner, which is to say that both the front staff and kitchen staff were still getting their bearings…

New & Noteworthy

New & Noteworthy

Today is the first day of fall. While we have enjoyed some lingering hot weather, activity has ramped up — openings and launches abound.  So it seems fitting that the one addition to this week’s list is a cafe where patrons can drink great coffee…

New & Noteworthy

New & Noteworthy

This week’s additions to the New & Noteworthy list are both restaurants that have been open for a bit, one for six months and the other for over twenty years.  I’m reinvested in checking them out because of their new menus. Golden Diner, the Chinatown…

New & Noteworthy

New & Noteworthy

Cooler air stimulates my appetite which is a good thing as there are so many new menus to dig into across the city.  Today, I’m adding Gotham Bar & Grill, which sees a departure of Alfred Portale who helmed the kitchen for over three decades,…

Side Bar: Beyond Burger, Impossible Burger, Meatless Chicken, Fake Shrimp, etc. etc. 

When the so-called ‘plant-based’ meat substitutes starting hitting the market, I was keen to try them. I had not yet found my go-to veggie burger –most were too bean-y and cumin-y.  After the Impossible Burger IPO giving them unicorn status, I started to read story…

Summer Cooking

Summer Cooking

I neglected my Weekend Cooking posts for most of the summer but that doesn’t mean I wasn’t cooking!  I had the great fortune of having friends and family staying with us which meant I was able to draft menu plans keeping in mind my guests…

Hutong

Observations from my first visit Hutong restaurant from the Aqua Restaurant Group (which has locations in London, Hong Kong and Beijing) opened its first US outpost in the former Le Cirque space.  It positions itself as a high-end Northern Chinese restaurant and bar, so in…

New & Noteworthy

New & Noteworthy

BTS time!  The sun is bright and the air is becoming more crisp.  People have a pep in their step. NYC after Labor Day is always busy with the US Open, Fashion Week etc. and after being out of the city for awhile, I am…

New & Noteworthy

New & Noteworthy

I pass by three or four restaurants from Gabriel Stulman every day as I walk to the subway and run errands.  He has eight spots mostly in the West Village and at the Freehand Hotel in the Gramercy area. I have dined at many of…

New & Noteworthy

New & Noteworthy

Interestingly enough, there are again no new additions to this week’s New & Noteworthy list.  That said, I’ve updated a few of the links to include recent restaurant critic reviews, mainly of Rezdôra. I have been trying to get a reservation there for months (and…

New & Noteworthy

New & Noteworthy

There are so many openings that piqued my interest but for some reason, I am not in any rush to add any to the list this week. Call it tasting menu/ramen/pop-up fatigue and disinterest in schlepping to Hudson Yards to visit the Equinox Hotel.  That…

New & Noteworthy

New & Noteworthy

Even though we are entering August, the summer month that seems the most quiet in NYC, there seems to be no shortage of openings of interest. This week, I’m adding the latest in the David Chang empire, Bar Wayō, in the Seaport District. The name,…

New & Noteworthy

New & Noteworthy

My interest in natural wines continues which is serendipitous as another natural wine bar/restaurant has opened its doors. Last week, I noted the opening of LaLou in Brooklyn. This week, L’Accolade opened in the West Village and like last week, the team has strong street…

New & Noteworthy

New & Noteworthy

I was musing how this may be the first week where I made no changes to the New & Noteworthy list but a natural wine bar/restaurant in Prospect Heights from Joe Campanale, Dave Foss and Ashley Rath caught my eye.  If their names are not…

New & Noteworthy

New & Noteworthy

Halfway through summer (or so it feels), this may be the best time to try new restaurants as NYC tends to thin a bit.  Regarding this weekly list, I have added more current articles on the restaurants if available. Also, just a note that the…

Weekend Cooking

Weekend Cooking

I happily pondered recipes and meals as we spent the weekend with our friend S. S is an omnivore but most days were hot and sultry (i.e. HUMID) and so making cool dishes was top of mind. As mentioned in a previous Weekend Cooking post,…

New & Noteworthy

New & Noteworthy

Jim Lahey of Sullivan Street Bakery is a baking legend. His no-knead bread recipe was like scales falling from one’s eyes for home bakers, as it immediately broadened their repertoire. He was the first recipient of the James Beard Outstanding Baker award in 2015. As…

Supper Club: June and Travel

Supper Club: June and Travel

June brings the end of school and the beginning of summer in earnest.  In other words, it is actually a bit more hard to schedule a time that works for all three of us.  T was traveling in Europe and M was in Asia. We…

Weekend Cooking

Weekend Cooking

As I have mentioned before, I love making menus. We had a friend, J, in town from LA and staying with us to attend a wedding, and I immediately peppered her with questions about food preferences.  While she is an omnivore, she was making more…

New & Noteworthy

New & Noteworthy

I was trying to picture where the newest establishment from Jody Williams and Rita Sodi was on Grove Street. The website notes that it is located “across the street from the couple’s other beloved restaurants,Via Carota, I Sodi, and Buvette.”  The other day, I was…

New & Noteworthy

New & Noteworthy

I pruned a few restaurants off the list, and added Jiang Diner and Rezdora. I kept Crown Shy on the list as I still want to go and Pete Wells just gave it a great review (though gave it his favorite rating of 2 stars);…

New & Noteworthy

New & Noteworthy

This week, I add the long-awaited reopening of Pastis. I literally have not met anyone that has not missed and had kind words about this restaurant. Resy shows reservation times for breakfast, lunch and dinner though, of course, dinner times seem to be booked through…

Matcha, Matcha

Matcha, Matcha

I first tasted matcha in Japanese tea ceremonies.  I was about eight years old and my mother would allow me to join her. It was how and where I understood the wondrousness of sweet (wagashi or Japanese sweets) countered by bitter (matcha tea).  I loved…

Side Bar: The Best of the Worst

I just read Ryan Sutton’s review of Wild Ink at The Hudson Yards.  The full headline for the Eater piece is “Wild Ink Is an Overwrought Yet Underachieving Fusion Disaster at Hudson Yards:  London-based group Rhubarb’s New York City debut goes wrong at every turn…

New & Noteworthy

New & Noteworthy

In a recent post, I grumbled about my satisfaction with new/hot lists for NYC restaurants.  As I was pondering about my ideal list, I recalled one that I used to refer to a lot was the “new“ list that used to be on the New…

Supper Club: May and Pets

Supper Club: May and Pets

May brought rain and more rain–I think we ended up one non-rainy day for every ten rainy days. The keywords for this month’s Supper Club  with M and T would be cheer and relaxation. I reconfirmed T’s seafood allergy list and settled on a Hawaiian…

Side Bar: Please Order Your Own Dish

An article in the New York Times Style Magazine by Kurt Soller entitled, “At Restaurants, Thank You for Not Sharing:After a decade of treating every plate like a pie, individual dishes are making a welcome comeback,” caught my eye. For over ten years, I have…

Mercado Little Spain

Observations from my first visit José Andrés came onto my radar when molecular gastronomy was still all the rage and his restaurant, The Bazaar, at the SLS hotel in Los Angeles received four stars from the LA Times in 2009.  I think I visited not…

Hot New Restaurant Lists: My Gripes (and Hopes)

I love trying new restaurants. I always have.  I was just musing to a friend while sitting at a counter at José Andrés’ Mercado Little Spain how I never became a ‘regular’ anywhere because I preferred to try something new as opposed to eating off…

Weekend Cooking

Weekend Cooking

The weekend was a parade of rain clouds and sometimes just clouds.  Maybe that was why it was hard to do anything that required too much fussing, as well as fussing over.   About every six to eight days, I need to make our dog,…

Niche Mazémen

Rave reviews from restaurant critics for Chef Shigetoshi Nakamura brothless ramen from Ryan Sutton from Eater and Pete Wells from The New York Times prompted me to visit Niche (though the non-reservation policy kept me away for a few weeks and avoiding a weekend evening).…

Supper Club: April and Life’s Work

Supper Club: April and Life’s Work

Spring is officially here but the weather has been mixed.  For April’s Supper Club with M and T, I looked through my pantry and fridge, and decided on an Indian menu.  My friend had given me a loads of Indian spices and this best-selling cookbook…

Side Bar: Restaurant Week / Lucky Lee

I enjoy keeping abreast of restaurant and cooking news and on occasion, I parrot off the topline to my husband, and follow that with my two cents on the matter.  Here are a few recent articles that I had something to say about: Three Courses,…

Weekend Cooking

Weekend Cooking

Some of the most fun I have in the kitchen is when I have focus, or purpose. This may come from concocting something from ingredients I want to use up in the pantry or fridge, or when I have a specific audience to cook for.…

Side Bar: Traci Des Jardins and the Closing of Jardinière

This morning, I read the New York Times article “Jardinière, a Pioneer of High-End Dining and Design in San Francisco, Will Close” with the subhead “The chef Traci Des Jardins says she’s ‘tired of fine dining’ and wants to focus on Mexican food.” I felt…

Weekend Cooking

Weekend Cooking

Weekends are my favorite times to cook and bake. I had a burst of productivity and cranked out all sorts of dishes.   A friend came over for dinner on Friday night, and relied on making a menu that relied on ingredients on hand (pantry…

Supper Club: March and Mean Girls

Supper Club: March and Mean Girls

Two of my oldest and dearest friends (M and T) and I started calendaring regular dinners to make sure that too many months would not go by without us reconnecting.  At first, we would pick restaurants based more on location on the day that worked…

Method Japanese Kitchen & Sake Bar

With the name ‘Method’ in cursive script and its darkened doors, it is sort of easy to mistake this establishment as another trendy bar specializing in cocktails, but over the last few months, Method Japanese Kitchen & Sake Bar has been getting attention from discerning…

Side Bar: Pete Wells and His 2-Star Reviews

It feels so random. . . Like many New Yorkers, I look to the The New York Times restaurant reviews for recommendations on where to eat (or not as the case may be). While there are several reviewers on staff, only one critic that gets…

Empellón Al Pastor (Pod 39)

A very quick visit to the bar I read somewhere that Alex Stupak’s Empellón Al Pastor at the Pod 39 hotel was all about bar food so I knew it would be a quick meal. I think we were in and out in under 45…

Rocco at The Standard Grill

Observations from my first meal  I went with great anticipation to The Standard Grill restaurant, where I could experience the genius of Rocco Dispirito. For those who were not in New York in the ‘90s and dined at his restaurant Union Pacific, it was a…