Archive
NYC: Dirt Candy (Feb. 2014)
Authors: Victor and Michelle
Restaurant: Dirt Candy
Exec Chef: Amanda Cohen
Website: http://www.dirtcandynyc.com/
Date: February 25, 2014
Dirt Candy is one of my favorite vegetarian restaurants in the city, and the dishes manage to consistently be both imaginative and delicious. Chef Cohen and her restaurant are doing fantastic, and they’re even opening up a bigger restaurant (because it’s really small and hard to get reservations at right now) in fall 2014. You can see her blog post about it here.
Some items, like the hush puppies, mushroom appetizer, beans entrée, corn entrée, Nanaimo Bar, and celery cheesecake roll, are well-liked dishes that have been on the menu for at least 10 months now. (They were on the menu when I went in April.) Other items, like the spinach appetizer, broccoli entrée, and popcorn pudding, have been on the menu for a few months now—I actually think that these are the best dishes on the menu. The newest dishes are the cucumber appetizer, potato appetizer, and beets entrée, and they aren’t bad—I just don’t think they’re as good as the others. Honestly, though, all of the dishes are worth trying! (Just make sure you at least get spinach, broccoli, and the popcorn pudding haha.)
NYC: Eleven Madison Park (Feb. 2014): New Menu!
Author: Victor
Restaurant: Eleven Madison Park:
Exec Chef: Daniel Humm
Website: http://elevenmadisonpark.com/
February 23, 2014
NEW MENU! YAY!
Eleven Madison Park updated their menu in late January, which is fairly recent. I made a reservation when I got the opportunity, and I was really excited to see what new dishes and presentations they came up with—I was also curious to see what they got rid of. Devastatingly, they got rid of my beloved egg cream. Sad times. However, they added some great new dishes, like the beef pastrami course!
To start the meal, we had to open a small envelope containing two tickets. We were supposed to choose the flavor that we considered the most intriguing or liked the most by taking out the symbol. Later on in the meal, we found the flavors we chose represented in various ways! I chose maple, while Steve chose fennel.
NYC: Per Se (Feb. 2014)
Authors: Victor and Michelle
Restaurant: Per Se
Exec Chef: Thomas Keller
Chef de Cuisine: Eli Kaimeh
Website: http://www.perseny.com/
Date: February 22, 2014
My friend’s birthday recently passed, and I wanted to celebrate with her by getting lunch at Per Se. All four of us really like Per Se, so we were very excited about having the opportunity to go. We made our reservation a few weeks in advanced and waited in eager anticipation for the upcoming foodfest!
The meal was wonderful as always. The “Oysters and Pearls” were fantastic (but this isn’t really new), the poularde/hen was wonderful, and the slow-roasted carrots were unusually soft and flavorful. The desserts were also better than I remember.
Also, my friend Michelle is going to be adding her own comments for this one. They’re the best hahaha. We have got to have her commenting more often…
Monte
Victor
tadv3
Happy Noms 