I also want to tell you about the fantastic meal I had at Annisa last night although it’s not new, I haven’t been in a while, and now I wonder why. As the Michelin people used to say – worth the trip.
My advice: if you’re having trouble getting into Estela – and you undoubtedly are – consider a trip to their uptown outpost. One added bonus: the excellent wine list. Then there are these completely addictive potato croquettes, which crackle deliciously when you take a biteĪn elegant little salad of red endive and Bailey Hazen blue cheeseĪnd lobster dumplings and greens in a pellucid broth The strangest version of steamed clams I’ve ever encountered (don’t get me wrong – I loved them). The most delicious take on uni I’ve encountered in a while – the orange roe is paired with pounded fluke, which picks up the flavor and echoes it like a gong making the taste of the sea urchin resonate, going on and on. Raw scallop snuggled into a sheet of nori It begins with a list of lovely (and pricey) seafood, like these beautiful blue shrimp The new restaurant in the Met Breuer is not your average upper east side place. I loved Flora. But I wonder how the neighborhood is going to take to this downtown restaurant in its uptown setting. Tweet 1 Comment Two Terrific New York Meals December 7, 2016 It’s surely the best thing to happen to hungry Upper West Siders this year. Part butcher shop, part lunch counter (everyone seems to be focused on the lunchtime cheese steak), White Gold turns serious after dark. There’s also this madly delicious version of fried rice. Listed among the sides, these deserve to be upgraded to appetizer status. The salad with pistachios, shards of Parmesan in a lovely lemon dressingĪnd maybe, best of all, these potatoes, a take on hasselbacks, rich with meat drippings and topped with salmon roe. The fantastic ham-laced chicken snuggled beneath a puff pastry dome … this is chicken pot pie’s leap to immortality. To the frilly little carpaccio with its cheese, herbs and mushrooms, These women have the best beef: I know it doesn’t look like much, but this unassuming little steak is the stuff of dreams.īut then, everything we tried was extraordinary, from the chicken liver mousse with its thick slabs of charred bread Two days later, I’m still thinking about the steak at April Bloomfield’s new restaurant, White Gold Butchers, (which she owns in partnership with Jocelyn Guest and Erika Nakamura, formerly of LA’s Lindy and Grundy). “Can you stop thinking about that steak?” one of my friends emailed the next morning. Tweet 1 Comment The Steaks are High December 14, 2016