Ramps from Rick Bishop of Mountain Sweet Berry Farm at the Union Square Greenmarket
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March 2010
Zenkichi review. A modern Japanese brasserie, in Williamsburg. Sake & omakase are its specialties. Unique Japanese cuisine including bonito, shark, and others
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Bonito Shuto is salted and fermented stomach entrails from the bonito fish. For sake connoisseurs and adventurous eaters only.
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Daanmooji is pickled Korean radishes. Giant radishes are pickled and eaten to balance ying and yang. More to pickles than cucumbers.
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Pinot Noir from Burgundy should have a taste of the old country with hints of barnyards, brett, and poop
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Original recipe for fettuccine with spring lamb tomato sauce, peas, and mint. A pasta great for spring season.
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Halloumi is versatile Greek cheese eaten fried, saganaki, or seared on a pan. Cafe Mogador in East Village serves it with poached eggs.
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Baohaus and its baos, steamed Chinese buns, are some of the best in NYC. This is a review of the restaurant. Communal dining, vibrant environment, and solid fries
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No Korean meal is complete without soju flowing like wine. The combination of hospitality, showing respect, and “can’t say no” mentality / “one shot” are what transcend nights out with soju (a low alcoholic content liquor) to drinking experiences that lead some to shiver in fear.
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Soju is Korean rice liquor similar to sake. Drink with Korean meals and karaoke bars.
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Godfather scene of homemade tomato ragu. Italian-American homemade tomato sauce or red gravy. How to make it?
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Our first outer borough experience was for a friend’s birthday. We went out to the Dressler in Williamsburg for an amazing dinner. Here’s our write-up, review, of it.
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