*****Morimoto New York City
88 10th Avenue
New York, NY 10011
Another amazing meal at Morimoto! Porscha is a huge Food Network Fan so she was so excited to go to dinner here. She was so brave and decided to join us in the Omakase menu (chef's choice). We made her the deal that she had to try everything but if she really didn't like something she didn't have to finish it. Every course was perfectly executed, beautifully presented, and was dairy free. The Tuna Tartare is always a hit, the Scallop with smoky aromatics was amazing, and the dairy free desserts were shockingly perfect! We couldn't have asked for a better evening.
***Grand Central Oyster Bar
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While walking around Bryant Park and Grand Central Terminal we were getting hungry for lunch. Greg suggested something light so we chose Grand Central Oyster Bar. The staff were very friendly and accommodating of our food allergies. We started with a selection of Oysters all were delicious and the accompaniments were traditional. All of our dishes were good but the highlight of the meal was the Branzino. This dish is whole grilled (the staff will de-bone it for you) the sauce over the fish is olive oil, lemon, and capers. Delicious!
*****Morimoto New York City
88 10th Avenue
New York, NY 10011
For my friend’s birthday celebration, she opted to eat at Morimoto’s and I’m so glad she did! We had 8 p.m. reservations and were seated right away. Our table was on the left hand side of the restaurant near the Kitchen and had a view of the stair wall.
Our waitress was friendly and personable. We ordered water for the table and it was decided to purchase the 1.8 liter of Morimoto Junmai Sake. Come to find out I don’t like Sake – oh well everyone else enjoyed it.
When you dine at Morimoto (and I know this will sound strange) you are provided with entertainment in the ladies bathroom. Downstairs you walk past the bar area and slide the door open. When entering the bathroom stalls you will see a large glass and mirror wall with floating flowers. The 2nd thing you notice is the Toto Neorest 600 toilet. The toilet cover opens when you enter the stall, is heated, allows you to choose from a selection of pulses, and also offers you customizable bidet cleaning options. As funny as it all sounds we were not the only ones taking pictures of the bathrooms at Morimoto.
The four of us all agreed to order the Omakase (tasting menu). This was the 2nd time for one member of our party so we would decide to try a newer version of the Omakase that way there wouldn’t be any repeats.
Our 1st course was Raw Oysters with caviar, accompanied by a yamamomo berry. This was my first time eating Raw Oysters. Everyone else at our tables loves them. The Oysters were very good however we all agreed they needed some acid. The berry was wonderful! Before the next course came my friend decided to order another set of Oysters. The Raw Oysters are topped with Foie Gras, Uni and Teriyaki Sauce.
Our 2nd course was Ribeye Carpaccio with micro greens and garlic chips. This dish hit on every flavor profile and texture you hope for. This was my favorite dish of the evening.
Our 3rd course was Fluke with edible flowers, olive oil, radicchio, and either a type of cucumber or melon. Outstanding yet again!
Our 4th course was divided. Robyn and I do not eat Salmon but the guys do. The men enjoyed a Salmon “Ravioli” with foam. Robyn and I enjoyed a Spicy King Crab with tobanjan aïoli, micro cilantro. Both dishes were beyond flavorful.
Our 5th course was 5 pieces of Sashimi Sushi. Unfortunately, the server was so quick in explaining the dish that I didn’t catch all of the names. I know the first piece was Red Snapper and that the second piece was Tuna. This was some of the freshest and satisfying sushi I have ever tried.
For a palate cleanser we were offered the house-made Ginger Ale. The sip was lightly foamy and a medium ginger taste.
Our 6th course was Ishi Yaki Buri Bop (Yellowtail on rice cooked at your table in a hot stone bowl). The presentation of this dish is worth it all on its own. The server presents the stone bowl with the rice on the bottom then a layer of vegetables, raw egg, and the Yellowtail on top. They then place the Yellowtail on the side of the bowl to cook while they mix the other ingredients together until you end up with creamy and crispy rice. Unfortunately, it turns out that I do not like Yellowtail so I pushed that aside and enjoyed the rice.
Our 7th and final course was dessert. Because I have lactose intolerance, I was presented with a dish of 3 sorbets. I can’t remember the exact flavors because the server spoke to fast again but one has Rosewater, one was Apricot, and one was Raspberry Lychee. The others in our party were served a Mango Mousse with Green Tea Ice cream, and a Wafer of sorts. We all agreed that this was the disappointment of the evening. It was such a sad way to end a truly amazing dinner.
Morimoto New York City is more than a dinner out it is an experience and one that you should not miss.
Our waitress was friendly and personable. We ordered water for the table and it was decided to purchase the 1.8 liter of Morimoto Junmai Sake. Come to find out I don’t like Sake – oh well everyone else enjoyed it.
When you dine at Morimoto (and I know this will sound strange) you are provided with entertainment in the ladies bathroom. Downstairs you walk past the bar area and slide the door open. When entering the bathroom stalls you will see a large glass and mirror wall with floating flowers. The 2nd thing you notice is the Toto Neorest 600 toilet. The toilet cover opens when you enter the stall, is heated, allows you to choose from a selection of pulses, and also offers you customizable bidet cleaning options. As funny as it all sounds we were not the only ones taking pictures of the bathrooms at Morimoto.
The four of us all agreed to order the Omakase (tasting menu). This was the 2nd time for one member of our party so we would decide to try a newer version of the Omakase that way there wouldn’t be any repeats.
Our 1st course was Raw Oysters with caviar, accompanied by a yamamomo berry. This was my first time eating Raw Oysters. Everyone else at our tables loves them. The Oysters were very good however we all agreed they needed some acid. The berry was wonderful! Before the next course came my friend decided to order another set of Oysters. The Raw Oysters are topped with Foie Gras, Uni and Teriyaki Sauce.
Our 2nd course was Ribeye Carpaccio with micro greens and garlic chips. This dish hit on every flavor profile and texture you hope for. This was my favorite dish of the evening.
Our 3rd course was Fluke with edible flowers, olive oil, radicchio, and either a type of cucumber or melon. Outstanding yet again!
Our 4th course was divided. Robyn and I do not eat Salmon but the guys do. The men enjoyed a Salmon “Ravioli” with foam. Robyn and I enjoyed a Spicy King Crab with tobanjan aïoli, micro cilantro. Both dishes were beyond flavorful.
Our 5th course was 5 pieces of Sashimi Sushi. Unfortunately, the server was so quick in explaining the dish that I didn’t catch all of the names. I know the first piece was Red Snapper and that the second piece was Tuna. This was some of the freshest and satisfying sushi I have ever tried.
For a palate cleanser we were offered the house-made Ginger Ale. The sip was lightly foamy and a medium ginger taste.
Our 6th course was Ishi Yaki Buri Bop (Yellowtail on rice cooked at your table in a hot stone bowl). The presentation of this dish is worth it all on its own. The server presents the stone bowl with the rice on the bottom then a layer of vegetables, raw egg, and the Yellowtail on top. They then place the Yellowtail on the side of the bowl to cook while they mix the other ingredients together until you end up with creamy and crispy rice. Unfortunately, it turns out that I do not like Yellowtail so I pushed that aside and enjoyed the rice.
Our 7th and final course was dessert. Because I have lactose intolerance, I was presented with a dish of 3 sorbets. I can’t remember the exact flavors because the server spoke to fast again but one has Rosewater, one was Apricot, and one was Raspberry Lychee. The others in our party were served a Mango Mousse with Green Tea Ice cream, and a Wafer of sorts. We all agreed that this was the disappointment of the evening. It was such a sad way to end a truly amazing dinner.
Morimoto New York City is more than a dinner out it is an experience and one that you should not miss.
*****Francois Payard Bakery
1 West 58th Street
New York NY 10019
Concourse level at the Plaza Food Hall
My first time trying French Macarons was on a visit to Nice, France. Since then I have tried several bakeries and even make them myself. Francois Payard has taken the Macarons to a whole new level. They have a perfectly crisp exterior, moist interior and are bursting with unique flavor combinations that make these Macarons outstanding!
We purchased a variety of flavors and tried the passion fruit, salted caramel, lemon basil, vanilla, pistachio, raspberry lychee, cassis violet, and chocolate with cocoa nibs. The salted caramel was Greg’s favorite and the passion fruit was mine.
We visited both the FP Patisserie in the Plaza Hotel and the Francois Payard Bakery at Columbus Circle. I will say I was a bit put off that the staff at the Columbus Circle Bakery had a bit of an attitude when I asked to pick out the flavors of Macarons, rather than take their pre-made box.
Francois Payard has several locations throughout New York City and they also ship their Macarons - I will definitely be one of their online customers!
We purchased a variety of flavors and tried the passion fruit, salted caramel, lemon basil, vanilla, pistachio, raspberry lychee, cassis violet, and chocolate with cocoa nibs. The salted caramel was Greg’s favorite and the passion fruit was mine.
We visited both the FP Patisserie in the Plaza Hotel and the Francois Payard Bakery at Columbus Circle. I will say I was a bit put off that the staff at the Columbus Circle Bakery had a bit of an attitude when I asked to pick out the flavors of Macarons, rather than take their pre-made box.
Francois Payard has several locations throughout New York City and they also ship their Macarons - I will definitely be one of their online customers!
****The Blue Bar at the Algonquin Hotel
59 West 44th St
Between 5th and 6th Avenues
New York NY 10036
We were greeted at the door and shown to a table for four. The atmosphere is terrific with blue lighting, different selections of tables, and Al Hirschfeld art. Christian (one of the bartenders) came over and told us all about The Blue Bar. The Blue Bar is similar to an old fashioned Speakeasy. The bartenders make everything from scratch including fresh squeezed juices and fruit purees. Christian then told us they welcome customized drink orders; he suggested Hendricks Gin and Mango Puree.
Our waiter came over for our order, then men chose Old Fashioned’s, and Robyn and I enjoyed Mojito’s with Strawberry Puree. Since this was our 2nd round of drinks we also opted for some house-made potato chips with dip.
For a wonderful atmosphere, great staff, and killer drinks The Blue Bar is a must try!
Our waiter came over for our order, then men chose Old Fashioned’s, and Robyn and I enjoyed Mojito’s with Strawberry Puree. Since this was our 2nd round of drinks we also opted for some house-made potato chips with dip.
For a wonderful atmosphere, great staff, and killer drinks The Blue Bar is a must try!
***Forty Four at the Royalton Hotel
44 West 44th Street
New York, NY 10036
Our valet suggested The Royalton for some pre-dinner drinks. When arriving, you are greeted by two doormen, and then greeted by a hostess. We opted to sit in one of the lounge areas for a more secluded feeling. The Royalton created a younger atmosphere with dark walls, low lighting, a bar area, and multiple lounge areas.
We were seated at a table and couch with two ottomans for the guys. We ordered an Island Arrest, Royalton Caiparinha, Manhattan, and a Guinness.
An Island Arrest is made with Mount Gay Rum, Velvet Farernum, passion fruit juice, lime juice, with a dash of cardamom. It is served in a Glass Tiki mug with crushed ice. Unfortunately, this drink was tart, tart, tart. A Royalton Caiparinha is made with Caiparinha is Lebon Cachaca (the Cachaca I use at home) mixed with muddled berries, muddled mint leaves, lemon wedges, served over ice. This drink was delicious and a gorgeous color. The Manhattan and Guinness were as expected.
I would recommend Forty Four for anyone who wants a fun night out in a modern lounge.
We were seated at a table and couch with two ottomans for the guys. We ordered an Island Arrest, Royalton Caiparinha, Manhattan, and a Guinness.
An Island Arrest is made with Mount Gay Rum, Velvet Farernum, passion fruit juice, lime juice, with a dash of cardamom. It is served in a Glass Tiki mug with crushed ice. Unfortunately, this drink was tart, tart, tart. A Royalton Caiparinha is made with Caiparinha is Lebon Cachaca (the Cachaca I use at home) mixed with muddled berries, muddled mint leaves, lemon wedges, served over ice. This drink was delicious and a gorgeous color. The Manhattan and Guinness were as expected.
I would recommend Forty Four for anyone who wants a fun night out in a modern lounge.
***Tu Lu's Bakery
338 East 11th Street
New York, NY 10003
For my friends birthday I needed a gluten free cake and Tu Lu's Bakery came highly recommended. I contacted the bakery a week before we would be arriving in New York City and spoke to a very nice person. Together we came up with a 6 inch 2 layer gluten and dairy free vanilla cake with strawberry filling and vanilla frosting. The cake would be decorated in pink sprinkles and writing. For an additional fee Tu Lu's would deliver the cake to our hotel concierge anytime after 1 p.m.
On the day of our arrival we checked into our hotel at 3 p.m. and sure enough there was a message saying the cake had been delivered.
The cake looked beautiful although very small. Tu Lu's states this size serves 6 - 8 people and I would say it's closer to 4-5. For the price paid I think it could be bigger (I understand though that specialty baking does cost more). The taste was very good and you would never realize that it was gluten and dairy free. My only other complaint was there could have been more of the strawberry filling. The filling was a very think layer and didn't go to the edge of the cake.
If you have food intolerance like we do to gluten and dairy and still want a delicious pastry I recommend shopping or ordering from Tu Lu's Bakery.
On the day of our arrival we checked into our hotel at 3 p.m. and sure enough there was a message saying the cake had been delivered.
The cake looked beautiful although very small. Tu Lu's states this size serves 6 - 8 people and I would say it's closer to 4-5. For the price paid I think it could be bigger (I understand though that specialty baking does cost more). The taste was very good and you would never realize that it was gluten and dairy free. My only other complaint was there could have been more of the strawberry filling. The filling was a very think layer and didn't go to the edge of the cake.
If you have food intolerance like we do to gluten and dairy and still want a delicious pastry I recommend shopping or ordering from Tu Lu's Bakery.
***Bar Americain
152 W 52ND ST.
NEW YORK CITY
We dined at Bar Americain for lunch. Considering the fact that we were playing tourist in July on a 90 degree day we weren't exactly dressed for the restaurant. I do believe in dress codes for dinner however, I don't feel this should detour people lunches. The hostess desk seated us right away and offered to check out purchases. Our waiter came over and greeted us for our drink order. He wasn't overly friendly and actually made my friend feel as though she inconvenienced him when asking for assistance for her gluten intolerance.
The waiter's assistant brought over a nice bread basket and kept our water glasses filled throughout the meal. I ordered a Tom Collins with Hendricks Gin and my drink was made well. Greg ordered a Pilsner but can't remember the name unfortunately.
My friend started the meal by order the Crab and Coconut Cocktail off of the Raw Bar Menu. We all tried a bite and found it to be delicious and complex. There was large pieces of crab, pieces of mango, coconut milk, and a bit of heat from peppers.
For entrees, two of us ordered the Hanger Steaks, Greg ordered the Grilled Grouper, and I ordered the Mussels and Fries. The Hanger Steaks were perfectly cooked, and came with french fries (red pepper aioli), and aflavorful and unique steak sauce. Greg thoroughly enjoyed his fish with red chile sauce and cotija cheese. At first he thought the portion size was too small but found that at the end of the meal he was full. My mussels were outstanding with a buttery green chile broth accompanied by hot and crispy french fries.
I recommend dining at Bar Americain although next time love to return for a dinner service.
The waiter's assistant brought over a nice bread basket and kept our water glasses filled throughout the meal. I ordered a Tom Collins with Hendricks Gin and my drink was made well. Greg ordered a Pilsner but can't remember the name unfortunately.
My friend started the meal by order the Crab and Coconut Cocktail off of the Raw Bar Menu. We all tried a bite and found it to be delicious and complex. There was large pieces of crab, pieces of mango, coconut milk, and a bit of heat from peppers.
For entrees, two of us ordered the Hanger Steaks, Greg ordered the Grilled Grouper, and I ordered the Mussels and Fries. The Hanger Steaks were perfectly cooked, and came with french fries (red pepper aioli), and aflavorful and unique steak sauce. Greg thoroughly enjoyed his fish with red chile sauce and cotija cheese. At first he thought the portion size was too small but found that at the end of the meal he was full. My mussels were outstanding with a buttery green chile broth accompanied by hot and crispy french fries.
I recommend dining at Bar Americain although next time love to return for a dinner service.