Category Archives: Cuisine

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)


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.

COSME: Creative Mexican by Chef Enrique Olvera

Cosme NYC - Cobia al Pastor

Dear Food Diary:
Before Cosme landed in NYC, the words creative and Mexican food didn’t seem to make the news. After tasting Mexican celebrity Chef Enrique Olvera’s creations, you understand all the buzz.

Unforgettable dishes and flavors made my last dinner with Terry (before her trip around the world and move to SF) that much more memorable. What a delicious way to end a chapter with a foodie friend.

DUMPLING GALAXY: More than 80 types of dumpling fillings

dumpling galaxy

Dear Food Diary:
I’m a total dumpling addict. I’ll have them for breakfast, lunch and dinner. There’s always a bag in my freezer. If I don’t have time to make my own I buy them frozen. So you can understand how Dumpling Galaxy and their more than 80 dumpling fillings rocketed to the top of my eat list.

Marta: Roman style thin-crust, wood fire oven pizzas

marta washington - funghi pizza - white truffle shaving

Dear Food Diary:
Danny Meyer’s trendy new spot at the Martha Washington Hotel offers rustic, Roman style, thin-crust, wood fire oven pizzas. Choices vary between red sauce and non with a variety of toppings.