celebrating super bowl balls! sing along with me if you will…
i’ve been rolling around
seductively filthily in the snow. but i was also inspired by the recent craigslist ads in search of blizzard boyfriends + girlfriends for the deemed-to-be “historic” blizzard, so i wrote a new [silly] song yesterday & shot an impromptu video in the cold, no jackets involved. let me know if you hate it or love it.
water liquor variety – scotch, whiskey, vodka, wines
food blizzard diet
flashlight obnoxious party stix you hoarded from lavo
soto || 357 6th ave., ny, ny 10014 || 212.414.3088
the worst thing is to accidentally delete a perfectly fine post on one of my favorite japanese restaurants in the city. how, why did it happen. i blame word press. let’s start the new year right by correcting what was wrong with 2014 – the mysterious case of the missing soto blog post.
anyhey, please enjoy [again], this fabulous 2-michelin starred bundle of joy. they are creative with their dishes yet maintain a sense of traditional feel to it. don’t come here if you just want fresh fish over rice balls. nope. also, be prepared to be in shocking bright lighting as it is basically broad daylight here — [perfect for foodies & obnoxious photo-taking] therefore nice, casual dress is acceptable.
one of my faves:
third favorite dish…
love all the courses. it’s simply fantastic.
happy new year! i rang in the new year doing what i love — singing a few songs by the piano with a talented pianist…
hanging with friends…
enjoyed another awesome show by the charming burnt sienna boys.
here’s to an amazing year filled with love and happiness for all!
what an exhilarating experience this xmas — hosting a “dirty” xmas dinner party. since we’re all adults now, i thought i’d pen a
filthy uniquely festive dinner menu:
“he knows if you’ve been bad or good” …that creeper. #badsanta
dirty xmas dinner menu
december 25, 2014:
mistletoe makeout: champagne + herb roasted kale chips
racks on racks on santa: whole milk ovoline + vine tomatoes + alcoholixir balsamic reduction
crème de la snowmån: cambozola + swiss + wine fondue & grapes + turkey for dipping
filthy animal: beef short rib braised in 4 hours of nitty gritty love + red wine
felíz phallicity: truffled oyster & royal trumpet mushroom medley
green light especiál: canes & balls for shady elves
double d rendezvous: twice baked candied yams topped with snow white
secret santa sauce: blueberry, pineapple, apple blended with pinot grigio + stoli elīt vodka topped with magical foam
rudolph’s red rocket: hibiscus, passion fruit, mango, lemongrass, rose hips infused with 50% iichiko shochu & stoli elīt vodka + chia seeds
photos to follow soon. :D
eleven madison park || 11 madison ave. || (212) 889-0905
merry christmas. wow. this delectable, decadent, exquisite experience is truly excellent. the following photos are worth a few thousand words and will perhaps tickle your taste buds.
there was also a farewell gathering of the staff & etc for the pastry chef that day. it was fun eavesdropping
like a creeper from the bar before dinner began.
note: to give you an idea of their
stalkery absolute attentiveness, they noticed i scraped the creamy top off to the side of the dish and asked if there was a problem with it. i let them know that i didn’t want too much of the cream, and that preference was duly noted for the later items. thanks guys!
ode to a new york classic. this is when the secret ingredients show face: cherry soda to the left, coffee soda to the right.the dish of the night: foie gras.
curious to know how the celery soda would have tasted, we asked for a smidgen & they gave us a bottle. it was great, but cherry was surprisingly my favorite since they used fresh cherries.
then there’s more…
finally onto dessert…
and then because it was my birthday…
sometimes it can be fun in the kitchen…especially special tours of it.
expediter: kitchen manager aka bootcamp captain aka “hurry the eff up, are you a snail or are you a chef” [i’d imagine she yells this] who makes sure everyone is on task on time, down to every minute, every second, and ensures a sufficient amount of all ingredients necessary for the amount of diners every day.
as if our 4 hour dinner + kitchen tour wasn’t
obnoxious grand enough, they relocated us to a pleasant after-the-never-ending-dinner private corner lounge where we can further lengthen our stay by indulging in more caffeine and a complimentary bottle of grappa. if only it were scotch…
another birthday surprise…
they decided to feed me for breakfast as well.
so good, all the squirrels in the city came running over.a fantastic journey it was — overall a worthwhile experience for a special occasion especially since it is like a classic broadway show + new york history 101 + foodie heaven + michelin snob all packed into one night. take her/him there. :D
8 extra place, new york, ny 10003 || (212) 203-8095
throwback edition of my visit at the old location of momofuku ko when it was at 163 first avenue. seems right to post some heavy-duty places during the holidays.
bravo, david chang! but a 22-course lunch plus beverage pairing? how can anyone even possibly do this? monsters? or maybe if i wasn’t hungover. this casual 12-seat arrangement is up close and personal along the counter with the chefs working diligently preparing your dishes right in front of you. this was great for all the foodies because we like to stick our noses into everything and ask a lot of questions directly from the chefs who know exactly what everything is, where it’s from, the name of the pig…
it was overwhelming for me, but i’m not complaining. i only have photos of the 1st three courses out of 22 — embarrassing. if i had known no
obnoxious foodie pictures were allowed, i would have whipped out my phone discreetly when i was closer to the last few courses which are usually more impressive, like the frozen slab of foie gras shaved onto a wonderful dish of i-can’t-recall-because-i-ate-it-and-have-no-memory-without-photos.
she: “sorry, we would like to ask you to refrain from taking pictures.”
me: “oh.” [boiling in misery & thinking to myself, why am i here? to enjoy the food & the moment?]
after a crazy, hearty meal of experimental fusion, i was greeted by this couple:
“hey boys! where you goin, room for one more?”
the new momofuku ko now allows photos and is much spacier i hear, but i have yet to try. what a beautiful, [heavy] lunch…and dinner for the next 3 days. thanks. good night.
upper east side || 402 e. 78th st., new york, ny 10075 || (212) 517-5340
this restaurant has become so popular that they now have 4 different locations in the city – the upper east side is the original that holds the michelin star rating while still preserving the traditional, casual seating arrangement. for all levels of sushi lovers, this is an omakase experience you must try in new york [if you haven’t already]. with every visit, there are new additions [and surprises] to the chef’s tasting menu, and you can let the server know specific likes & dislikes. the
major buzzkill surprise for me this time was that they were out of the 3 cravings i had: mirugai [giant clam], sweet raw shrimp, & fresh toro [they only had flame-torched toro]. to be fair, it was a late monday evening — not the best for sushi. as usual, i prefer the skinnyminnie sashimi omakase: more fish, no rice.
the outstanding dish of the night:
second favorite of the night:
the ikura challenge, just like when it all started at zuma hong kong: how many salmon roe is in one order?
gambling is in my blood. needless to say, i won the challenge.
’twas a wonderful pre-thanksgiving stuff yourself in the face healthy, raw treat i must say. perfect for my raw diet. じゃね! [ja-ne, see you!]