Sakamai Brunch with a Japanese twist

Dear Food Diary: Been a fan of Sakamai and couldn’t wait to try their brunch with a Japanese twist. Happy to report “egg on egg on egg” is on the menu! More »

Seamore’s : Locally sourced, sustainable seafood

Dear Food Diary: Seamore’s is serving up one of my favorite fish tacos in NYC. On the menu you’ll find locally sourced, sustainable seafood, simply prepared, with great care for the ingredient. More »

Diner en Blanc NYC 2015

Dear Food Diary: Diner en Blanc NYC 2015 was held at Pier 26. Over the year’s they’ve grown from a 2000 guest list to a whooping 5000! We spent one of  the hottest days More »

LUPULO: George Mendes’ new Portuguese spot

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 More »

BUN-KER Vietnamese: Good Pho-king Vietnamese Food

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 More »

 

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.

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 foodjournies.com (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.

EATVENT: Meat Pies and other Thanksgiving goodies at M. Wells

m wells thanksgiving 1

Dear Food Diary:

French class is one of my favorite memories from Toronto public school. Mind you, when I finally made it to Paris, I couldn’t parler any Francais. But those wonderful Tourtière (meat pies) our teacher – mademoiselle M – made for the holidays are still vivid enough, I can smell it. I haven’t had one just like it since, but  genuine nostalgia might be to blame…

These delicious memories came back while reading M.Wells ‘ Thanksgiving email – meat pie season has started!