Category Archives: Cuisine

LUPULO: George Mendes’ new Portuguese spot

lupulo review

Dear Food Diary,
Starting a new look for restaurants reviews this week. Integrating Instagram (my new obsession) and honestly a quicker way for me catch up on all my posts without losing on the foodporn aspect of it all for you guys.

First review in this style is Lupudo in Midtown West. Been a big fan of George Mendes. For his new spot, think coastal, fun vibes. Great food and beers.

BUN-KER Vietnamese: Good Pho-king Vietnamese Food

BUN-KER VIETNAMESE - traditional Banh Xeo 2

Dear Food Diary:
Sometimes ignorance really is bliss. In some instances, it can lead to a really good pho-king Vietnamese meal. Case in point, our adventure to Bun-ker Vietnamese.

StalkerHubby and I were in Bushwick one evening and from the map, it was an easy 15-20 minute walk. Not knowing how isolated and empty the cross from Bushwick to Ridgewood would be at night, we ventured on foot. In the dark, amongst warehouses, the only 2 pedestrians in sigh. Our head told us to go back, but thankfully our tummies, as always, won the argument.

Noreetuh: Take your tastebuds to Hawaii

NOREETUH - corned beef tongue musubi

Dear Diary:
Noreetuh which means “playground” in Korean, is the new casual Hawaiian inspired spot in the East Village. The chef grew up in Hawaii and lived in Japan. The menu is a mixture of Hawaiian with an Asian twist.

El Original: Tex Mex in NYC is a downer

el original - NYC tex mex - guacamole

Dear Food Diary:
I was excited for a Tex Mex in the neighborhood. But after the warm fresh tortilla chips, great salsa and a little overpriced guacamole, the rest of our dinner was a total downer.

ROSSOPOMODORO: Southern Italian “chain” lands NYC (sorta)

ROSSOPOMODORO - agnolotti

Dear Food Diary:
If you thought Rossopomodoro was just a part of Eataly, you are not alone. It wasn’t until their opening (first stand alone restaurant in America) 2 weeks ago that I learned how big the “chain” actually is. The family restaurant’s headquarter resides Napoli, but they’ve brought their Southern Italian flavors far and wide. From Europe to Middle East, Asia and Africa!

Neapolitan style pizza, homemade pasta made with what they describe as “5 key ingredients” – 00 Caputo Flour, Pasta di Gragnano, Mozzarella di Bufala, San Marzano tomatoes, and extra virgin olive oil from Sorrento.