Category Archives: TriBeCa

Brushstroke: delicious and filling fancy pants lunch

Brushstroke
Brushstroke
30 Hudson St.
New York, NY 10013

What started out to be a painfully awkward lunch at Brushstroke became a surprisingly delicious one. LAW and I were invited by his parents’ friends for lunch at this fancy David Bouley restaurant. The restaurant is spacious and quiet (too quiet, though the bottle of wine fixed that). We each had the $55 lunch tasting menu, which came with an amuse bouche (above), an appetizer, entree, rice bowl, and dessert (lots of food!). The amuse bouche was very tasty and light. Each bite was extremely different: one with a yuzu gelee, another with a smokey salmon, and the third with a cauliflower puree and truffle. Delicious.

Brushstroke
There are  five different apps to choose from. I chose the Pacific Jumbo Oyster with uni, bay scallop, and meyer lemon foam (yes, that egg-looking thing is actually a light, airy lemony foam…). This is one of the most umami things I’ve ever had. One bite with fresh oyster, uni, AND scallop?! *faints* So good. Continue reading

Making Mozzarella

Brick
22 Warren St
(between Broadway & Church St)
New York, NY 10007

Y.N. is the queen at finding food deals (did you know you could sign up for Red Mango’s mailing list and get a free froyo? Y.N. did.) and cooking classes. She invited me to a mozzarella-making class she bought on Groupon. I’ve started learning a lot more about cheese from my cheese connoisseur roommate, B.A., who used to work at Murray’s Cheese Shop, so decided to take the plunge and join Y.N., M.F., and R.C. on this cheese-capade. The class was hosted by Brick, an Italian restaurant in the heart of Tribeca. The restaurant is supposed to be medicore (according to Yelp), which may be why they are offering classes on Groupon. The class was about $34 per person with the Groupon and included 1 bottle of wine between two people, a little plate of antipasti, and enough cheese curds to make a little ball of mozzarella. Definitely not good bang for your buck but it was a fun experience nonetheless! 

We each got a bowl and two pairs of gloves to begin.


We also got a little cup of cheese curds.


This was our cheese-making teacher, Patrick. He is a senior at Fordham University graduating with a degree in Sociology. Random. His family owned a dairy farm, which is why he knows so much about cheese. He gave us a brief history of cheese while making snide and sarcastic jokes throughout. His jokes made us feel awkward but increasingly were more funny the more wine we had… Continue reading