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Union Square Cafe

”Union Square Cafe” is closing

Nantucket Bay Scallop Crudo – Eckerton Seasoning Peppers, Shaved Fennel 17 ♥♥♥

NEWS: Union Square Cafe is going to close this year (or moving to new location)

Union Square Cafe     21 East 16th St., New York, NY 10003

OVERALL FOOD ATMOSPHERE PRICE
♥♥♥1/2
♥♥♥1/2
♥♥♥1/2 $$$$

Beef Sirloin Carpaccio  16
Crispy Sunchokes, Parmigiano Reggiano, Kale ♥♥♥

Grilled Berkshire Pork Loin  34
Sweet Potato, Autumn Vegetables, Bourbon Gastrique ♥♥♥

Chatham Cod $31 ♥♥♥

Slow Roasted Lamb Braciole 32
Garlic Potatoes, Tokyo Turnips ♥♥♥1/2

Pecan Pie  9.5
Dark Chocolate Anglaise, Espresso Crème Fraîche ♥♥♥1/2

USC Banana Tart  9.5
Macadamia Brittle, Honey-Vanilla Ice Cream ♥♥♥

Caramelized Fig Sundae 9.5 ♥♥♥

Warm Chocolate Brownie Custard 9.5 ♥♥♥1/2

GG’s

GG's

Pizza at ”GG’s” East Village

CAPO THE GREAT

littleneck, cockle, & razor clams, mozzarella, ricotta, mushrooms, garlic confit $18 ♥♥

Cuisine: Italian / Pizza

Area: East Village

GG’s    511 East 5th Street,, New York, NY 10009 (212) 687-3641

OVERALL FOOD ATMOSPHERE PRICE
♥♥♥
♥♥
♥♥♥1/2 $$$1/2

STUFFED AGNOLOTTI

sofrito, sorrel, crispy lamb $13 ♥♥

half baked lobster

pecorino, tarragon butter, chickpeas, paprika $18 ♥♥

ROSEMARY MUSHROOMS $6 ♥♥

 

GG’sGG's

Aquavit

Aquavit

Congrats! Aquavit For Wining 2 Michelin Stars & #Girlpower New Exclusive Chef Emma Bengtsson

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From restaurant: Two Michelin-starred Aquavit, located in Midtown Manhattan showcases seasonal, Modern Nordic fare and has been a pioneer of Nordic cuisine since opening in 1987. The restaurant has an extensive wine list as well as an aquavit infusion and cocktail program. At lunch we offer an a la carte menu and a 3-course prix fixe for $52pp. At dinner we offer a 3-course prix fixe for $85pp, a 5-course seasonal tasting menu for $105pp and a 8-course chef’s tasting menu for $135pp.

I was here for: Lunch/3-course prix fixe for $52pp

Cuisine: Modern Nordic/Scandinavian

Neighborhood: Midtown East

2015 Michelin: Two star

Exclusive Chef: Emma Bengtsson

Read more about new executive chef Emma Bengtsson from restaurant:

Emma Bengtsson grew up in a small town on the west coast of Sweden and became interested in the culinary arts at a very young age, thanks to her grandmother, who was an avid home cook. The baking and cooking of Bengtsson’s youth grew into professional aspirations when she enrolled in Stockholm’s Hotel and Restaurant School, where she trained in every restaurant role, from savory and pastry to waiting tables and hostessing.

Bengtsson’s experience spans many of Sweden’s acclaimed restaurants, from her internship at Edsbacka Krog–the only Michelin two-star restaurant in Sweden at that time–to Restaurant Prinsen, one of Stockholm’s oldest and busiest bistros, to Operakällaren, the award-winning historical restaurant located in Stockholm’s Opera House, where she worked for nearly five years.

Bengtsson joined our team as Executive Pastry Chef in 2010, and quickly became known for her creative interpretations of classic Scandinavian desserts, as well as establishing a new bread program. Her style was reflective of the region’s penchant for local products, progressive techniques, and continuing traditions; and it was well received, as Aquavit was recognized with one star in the Michelin Guide New York City in 2013 and 2014.

Håkan Swahn, the owner of Aquavit, saw talent and fresh perspective in Chef Bengtsson’s skillset and offered her the role of Executive Chef in spring 2014. She accepted the job, and since then has injected the critically acclaimed menu with her personal style and experience. In October, her work garnered a second Michelin Star for Aquavit, making her the second female chef in the U.S. to run a two-star kitchen and the first ever Swedish female chef to do so.

Bengtsson is also an avid dancer of bachata, a form of Latin American dance originating in the Dominican Republic, and participates in international summits and competitions.

Aquavit    65 East 55th St., New York, NY 10022  (212) 307-7311

OVERALL FOOD ATMOSPHERE PRICE
♥♥♥
♥♥
♥♥♥1/2 $$$$

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 (First Course )

VANERN LOJROM TOAST

Swediash Caviar, Créme Fraiche, Chives $23

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( First Course )

Beef Tartar

Black garlic, rice pearls, flax seeds

DSC08523(First Course )

HERRING SAMPLER

Mustard Matjes Buttermilk Lingonberry Herring Tart $22

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Lounge Room

(Second Course )

SCANDINAVIAN BOUILLABAISSE

seafood, parsley

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(Second Course )

ICELANDIC COD

anchovy, fava beans, sauce sandefjord $34

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( Second Course )

SEA SCALLOPS

violet turnip, parsley root, kale sprouts $32

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Girls Lunch

 

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( Third Course )

STRAWBERRY NAPOLEON

vanilla crème, pumpkin seeds, tarragon

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Dieci

Dieci

Japanese Italian ”Dieci” East Village

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Fluke Sashimi yuzu pepper & ceviche sauce $12 ♥♥♥1/2

Dieci    228 East 10th St., New York, NY 10003

Overall Food Atmosphere Price
♥♥♥1/2 ♥♥♥1/2
♥♥♥1/2
$$$$

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Miso Black Cod truffled mushroom risotto and poached egg $28 ♥♥♥

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Fettucine uni cream sauce $24 ♥♥♥

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Filet Mignon Tataki ♥♥♥

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seared duck breast with garlic and scallions $10 ♥♥♥

Gnocchi crab & cod roe cream sauce $18 ♥♥♥20140509-002538.jpg

Brooklyn Taco Co

Brooklyn Taco Co     120 Essex St (between Rivington St & Delancey St) at Essex St. Market, NYC 

Snack Time Patrolling – The place is incredibly small and tucked inside of the Essex Street Market in Lower East Side. The Brooklyn Taco is literally like a mini stand out in the open. There are a few high stools in the waiting area. Tacos are around $4 each.  We ordered the Chilorio Brisket taco and the fish and Chipotle’d Chicken taco. The tacos are served on soft blue corn tortillas, which were fantastic *\(^_^)/* My favorite was beef brisket!! I will try Cola-Braised Pork next time!!! Stay tuned…….

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Sukiyaki

Everyday Sachiko Home Cooking  – Sukiyaki

Yukiyaki is perfect meal to cook when family and friends get together. It’s no time to prepare and easiest thing to serve for group of gathering. All you have to do is chop chop and chop and you just wait everything to cook (^_^)

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Ingredients

  • 1 Tbsp oil
  • 1 lb beef, thinly sliced
  • 4 Tbsp sugar
  • 4 Tbsp soy sauce
  • 2 Tbsp Saki
  • 2 long onions, cut diagonally
  • 1 bunch Kikuna, cut 2″ long ( I used Mizuna instead of Kikuna )
  • 1 package tofu, cut 1″ width ( I use Yaki-Tofu )
  • 8 shiitake mushrooms
  • 1 package enoki mushrooms
  • 1 package itokonnyaku=shirataki noodles

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Instructions

  1. Heat a pan at medium high and add oil.
  2. Sear beef slices in the pan, and add sugar, soy sauce, and Sake when the color of meat has started turning.
  3. Add the rest of the ingredients and cook about 10-15 minutes.
  4. Adjust seasonings if you like by adding more soy sauce and/or sugar.

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In Japan, we dip cooked Sukiyaki beef and vegetable in raw eggs. While it can be risky to eat raw eggs in the US, we don’t usually have problems with salmonella in eggs in Japan.