The Doughnut Project 10 Morton St , New York, NY 10014 (212) 691-5000
Cuisine: Doughnut, Cafes
Owner: April Bloomfield
Neighborhood: West Village
Occassion: Snack
Ducket Dish: Bacon Maple Bar, Beet glazed
| OVERALL | FOOD | ATMOSPHERE | PRICE |
|---|---|---|---|
| ♥♥♥♥1/2 |
♥♥♥♥1/2 |
♥♥♥♥ | $$ |
Owner : Troy Neal
The Spotted Pig 314 West 11th St., New York, NY 10014 (212) 620-0393
Cuisine: Gastropubs, American
Chef: April Bloomfield
Neighborhood: West Village
Occassion: Lunch
Famous dishes: Deviled Egg. Chargrilled Burger.
| OVERALL | FOOD | ATMOSPHERE | PRICE |
|---|---|---|---|
| ♥♥♥♥ |
♥♥♥1/2 |
♥♥♥1/2 | $$$1/2 |
Deviled Egg $4
Brushstroke 30 Hudson St., New York, NY 10013 (212) 791-3771
Cuisine: Japanese, Kaiseki
Chef: David Bouley
Neighborhood: Tribeca
Occassion: Dinner
What I had: I had a three dishes from late night menu
| OVERALL | FOOD | ATMOSPHERE | PRICE |
|---|---|---|---|
| ♥♥♥♥ |
♥♥♥1/2 |
♥♥♥♥ | $$$$ |
Kinmedai
Pacific Jumbo Oyster
Uni, Scallop with Fresh Green Seaweed, Lemon Foam
Kampachi (greater amberjack) Sashimi with Okura, dry bonito flakes over rice
By Chloe 185 Bleecker St, New York, NY 10012 (212) 290-8000
Cuisine: Vegan, Vegetarian, Healthy food cafe
Chef: Chloe Coscarelli
Neighborhood: Greenwich Village
Occassion: Good for lunch, snack
What I had: GUAC BURGER, MAC N’ CHEESE, SPICY THAI, KALE CAESAR
Restaurant’s mission: by CHLOE. aims to share delicious, wholesome, plant-based food that fuels and energizes without compromising flavor, taste or satisfaction. Our chef-driven vegan menu features locally-sourced ingredients in their most natural form to create inspired dishes, made 100% by us daily.We are passionate about feeding our customers hearty, nourishing meals made from whole ingredients that can have a positive impact on their overall mind, body and health.
At by CHLOE., our goal is simple —to redefine what it means to eat well.
We are committed to maintaining a sustainable and vegan lifestyle and actively contribute towards lowering our carbon footprint and preserving our planet’s water supply through our animal-free menu, mindful ingredient sourcing and eco-friendly packaging.
Eat Well. Eat with purpose.
| OVERALL | FOOD | ATMOSPHERE | PRICE |
|---|---|---|---|
| ♥♥♥1/2 |
♥♥♥1/2 |
♥♥♥♥ | $$$ |
THE GUAC BURGER $9.95
BLACK BEAN-QUINOA-SWEET POTATO PATTY, CORN SALSA, ONION, GUAC, TORTILLA STRIPS, CHIPOTLE AIOLI, WHOLE GRAIN BUN
MAC N’ CHEESE small $4.95/large $8.95
SWEET POTATO-CASHEW CHEESE SAUCE, SHIITAKE BACON, ALMOND PARM
Le Bernardin 155 West 51st St., New York, NY 10019 (212) 554-1515
Cuisine: French, Seafood
Chef: Eric Ripert
Neighborhood: Midtown West
Occassion: Dinner
Famous Dishes: Tuna layers of thinly pounded yellowfin tuna. King fish-caviar.
What I had: 4 Courses Prixe-Fixe $140 plus $45 Supplement
Michelin: three star 2016
| OVERALL | FOOD | ATMOSPHERE | PRICE |
|---|---|---|---|
| ♥♥♥♥1/2 |
♥♥♥♥1/2 |
♥♥♥♥1/2 | $$$$1/2 |
Tuna layers of thinly pounded yellowfin tuna, foie gras and toasted baguette, chives, extra virgin olive oil ✨🐟
Scallop Sashimi with Sea Urchin
Lazor clam – Pineapple, basil seed
Momofuku Ko 8 Extra Place, New York, NY 10003 (212) 500-0831
Cuisine: Japanese, New American
Chef: Davit Chang
Neighborhood: East Village, Bowery
Occassion: I was here for dinner
What I had: counter menu $175
Michelin: two stars 2016
Note: I had 15~20 small bite size course dishes. Two of my favorite dishes were Shaved foie gras and Lazor clam soup with pineapple, basil seeds.
| OVERALL | FOOD | ATMOSPHERE | PRICE |
|---|---|---|---|
| ♥♥♥♥ |
♥♥♥♥ |
♥♥♥♥ | $$$$ |
Lobster paloise, tartlet
Millefeuille with Arctic Char Roe
Madai – consomme, shiso
open kitchen
Hirohisa 73 Thompson St., New York, NY 10012 (212) 925-1613
Cuisine: Japanese Kappo
Neighborhood: Soho
Recommend Dishes: Chirashi Don $36
Occassion: I was here for lunch
Michelin: one star 2016
Note: Hirohisa is a Japanese Kappo-style restaurant in SoHo. They received their first Michelin star this year. Two of us had different Donburi for lunch. Ikura Don was great but we were both amazed by Chirashi Don. I must say it was one of the best Chirashi in NYC.
| OVERALL | FOOD | ATMOSPHERE | PRICE |
|---|---|---|---|
| ♥♥♥♥ |
♥♥♥♥ |
♥♥♥♥ | $$$$ |
Tamago Ankake
Chirashi came with soup, tsukemono and kobachi $38
Chirashi’s toppings:
Tachiuo from Oita Japan
Saba from Hakata Japan
Kawahagi from Long Island NY
Kinmedai from Shizuoka Japan
ArcticChar from Alaska
Uni from Hokkaido Japan
Akami from Spain
Ikura from Alaska
Unagi from North Callorina
Per Se 10 Columbus Circle, New York, NY 10019 (212) 823-9335
Cuisine: French
Chef: Thomas Keller
Neighborhood: Upper West Side
Famous Dishes: Pear & Oyster
Occassion: I was here for lunch on Sunday
What I had: 5 course $205 ( service included )
Michelin: Three stars
| OVERALL | FOOD | ATMOSPHERE | PRICE |
|---|---|---|---|
| ♥♥♥♥♥ |
♥♥♥♥♥ |
♥♥♥♥♥ | $$$$1/2 |
PEARLS ” “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar
SLOW POACHED HUDSON VALLEY MOULARD DUCK FOIE GRAS
Oat ”Crisp,” Bing Cherries, Hakurei Turnips Sicilian Pistachios and Frisée Lettuce
Served with Toasted Brioche
Some of salts are more than 130 years old. Assorted sea salts for above dish
for SLOW POACHED HUDSON VALLEY MOULARD DUCK FOIE GRAS
Crudo di Passera : fluke crudo, american sturgeon caviar, meyer lemon
Ai Fiori 400 5th Ave. 2nd Level, New York, NY 10018 (212) 613-8660
Cuisine: French, Italian
Neighborhood: Midtown
Recommend Dishes: Trofie Nero. Crudo di Passera
Occassion: I was here for dinner
Michelin: one star 2016
Note: Everyone know Trofie Nero is a Bucket Dish at Ai Fiori but WOW Crudo di Passera-fluke crudo, american sturgeon caviar, meyer lemon was simple yet powerful. You should try it once. I don’t recommend steak 😦
| OVERALL | FOOD | ATMOSPHERE | PRICE |
|---|---|---|---|
| ♥♥♥ |
♥♥♥1/2 |
♥♥♥ | $$$$ |
Trofie Nero
squid ink Lingurian crustacean ragu, seppia, scallops topped with spiced mollica
Vitello amish
veal chop “au four,” new potatoes, prosciutto, sage
Aldea 31 West 17th St., New York, NY 10011 (212) 675-7223
Cuisine: Spanish / Portuguese
Neighborhood: Flatiron
Recommend Dishes: SEA URCHIN TOAST
Seat: I recommend you to sit at open kitcken counter.
Occassion: I was here for dinner
Michelin: one star 2016
| OVERALL | FOOD | ATMOSPHERE | PRICE |
|---|---|---|---|
| ♥♥♥1/2 |
♥♥♥1/2 |
♥♥♥♥ | $$$1/2 |
SEA URCHIN TOAST 16
cauliflower purée, mustard seed, shiso, lime
($4 supplemental for Prix Fixe)
MADAI SNAPPER CRUDO cilantro, radish, grapefruit
Open Kitchen
