Category Archives: NoHo

Lafayette: skip the brunch and have a croissant

380 Lafayette St. (between 4th and Great Jones St.)
New York, NY 10003

Pardon my absence, but I’ve been super busy on the receiving end and giving end of what I have come to hate with a passion: the flu. I definitely remember a time when the flu was just a minor annoyance that actually came with tremendous benefits, such as missing school and being taken care of. The pains from the flu have gotten exponentially worse as I’ve aged. Yes, I would much rather go to work than feel like a train ran over my body and a thousand samurais lived in my throat.

Anyway, after more than 30 hours of sleep over three days and over 30 cups of water, I am now well enough to blog for you. You’re welcome!

M.B., Y.N., L.S and I recently got brunch at Lafayette, a very New York style French restaurant, reminding me of Balthazar. I’m going to say upfront that my experience at Lafayette was also very similar to Balthazar: mediocre food in a nice, bustling, classic New York feeling restaurant.  M.B. and I got orange and grapefruit juices to vitamin C up our morning before our meal.

After at least 15 minutes perusing the menu, Y.N. and I both finally settled on  the Smoked Salmon Benedict on Brioche with Sauce Choron ($21). I really actually wanted the breakfast sandwich but it was a $16 breakfast sandwich that I know wouldn’t have been as good as a Sausage Egg McMuffin. So I decided to at least get something worth a bit more, like smoked salmon.  Continue reading Lafayette: skip the brunch and have a croissant

Saxon + Parole, bobo’s paradise.

Saxon + Parole
316 Bowery
(between Bleecker St & 1st St)
New York, NY 10012

“New American.” What does that even mean? When I think New American, I think of foods like mashed potatoes with truffle oil and roasted turkey with kumquat cranberry sauce (which Saxon + Parole actually had on their Thanksgiving menu). Wikipedia has a great definition:

New American cuisine is a term for upscale, contemporary cooking served primarily in restaurants in the United States. Combining flavors from America’s melting pot with traditional techniques, New American cuisine includes ethnic twists on old standbys, Old World peasant dishes made from luxury American ingredients and molecular gastronomy.

Old World peasant dishes made from luxury ingredients with a little spherification here and there. Sounds about right. As you can probably tell, I’m not the biggest fan of New American. I’m always down for a new take on a traditional food (see Mission Chinese) but when stuff is added just for the sake of making it seem more upscale, it gets lame. Anyway, not saying Saxon + Parole is lame at all, because it was actually pretty good. I just had a bad feeling about the place when I walked in and saw the stable-esque decor, minus the smell of horses. It’s where bobos (bourgeois bohemian) like to put on their birkenstocks and sip on their free trade coffee bean espresso after a decadent but “humble” meal. Continue reading Saxon + Parole, bobo’s paradise.

Bohemian Restaurant, a secret restaurant hidden behind a butcher shop.

Bohemian Restaurant*
57 Great Jones St
(between Bowery & Lafayette St)
New York, NY 10012


I had been dying to check out this restaurant ever since I found out about it a couple of months ago but never had the time nor the foresight to plan ahead.  You see, you need to have a reservation to eat here and you can’t get a reservation unless you know the phone number.  Well, that seems obvious enough, except that Bohemian does not publish its phone number anywhere.  The idea is that you have to go with someone who has been to the restaurant already.  Once you’ve been, you’re added to the “circle” and are welcome to make your own reservations in the future.  You can bypass this by simply showing up at their doorstep (what I did) and asking for a table (failed, of course).  But rather than shoo me away, they gave me… a phone number.   Continue reading Bohemian Restaurant, a secret restaurant hidden behind a butcher shop.