Park Avenue Summer
260 Park Avenue South (between 25th and 26th streets)
New York, NY 10010
OMGOMGOMGGGGG it’s almost WINTER and I have yet to post about my INCREDIBLE dinner at Park Avenue Summer from… the SUMMER! I’m sad on so many levels: 1) summer is over, 2) fall, my favorite season, snuck up on me and is on its way out already (I haven’t even taken out my fall clothes yet!!), and 3) I’ve really abandoned this blog :( I’m currently working on all kinds of things so that one day my food life and work life can maybe merge and become one. How amazing would that be?? This blog has been such a crucial outlet for me so THANK YOU ALL for being so supportive!
Okay. I know. You don’t care. I’m a sap (it’s not that time of the month I swear). Onto the food.
B.J., K.C., R.Y. and I had a ladies’ dinner here in August during Restaurant Week ($38 for an appetizer, entree, and dessert). The restaurant used to be uptown but recently moved to Flatiron, “offering a more casual, accessible version” of the restaurant. Casual and accessible is right. The place was super classy and the food was definitely high-end cuisine but the mood was light – something I loved about the restaurant. Our waiter made us laugh (THE FLORAL ARRANGEMENTS #insidejoke) but was professional at the same time. In general, I’m not the biggest fan of going to fancy restaurants because they’re usually stuffy and overly polite (and my table of friends somehow always ends up being the loudest). Park Avenue Summer allowed me to have amazingly delicate food without the stuffy package.
Oh, and for those of you who don’t know, the restaurant changes seasonally (the name of it, the menu, the decor – everything) so is worth going to at least four times a year.
Our amuse bouche: watermelon cubes on a stick with a creamy spicy sauce on top. Tres refreshing. Continue reading Park Avenue Summer: Excellent Restaurant Week Choice
79 Clinton St
(between Rivington St & Delancey St)
New York, NY 10002
I’m not completely against non-traditional Chinese food. I love Baohaus, especially their fried chicken bao and fried fish coffin bao, which are both not traditional Chinese dishes. I also love Mission Chinese, a hip little modern Chinese place that even has a kale salad. That has got to be the least Chinese thing ever. But I still love it. ‘Cause they do it right. It’s hip in the right ways. They have crispy pig ears (totally Chinese) and use Old Bay seasoning (totally not Chinese). Danny Bowien experiments with all kinds of Eastern and Western flavors and brings them together in exciting, unpretentious ways.
Yunnan Kitchen, on the other hand, pretends to be traditional but also wants to be hip and pretentious. The space is occupied by mostly non-Asians (no offense) and the menu encourages sharing “delicious small plates.” Nuh uh. Chinese people don’t share small plates. We share big plates. Pet peeve of mine. Pictured above is the Cold Noodles ($12) with ground pork, pickled mustard greens, cilantro, and peanuts. This is a pretty classic dish – spicy, sweet, and nutty – but $12 is ridiculous for a tiny bowl of limp noodles. Check out Xi’an for some serious noodle damage.
We also shared the Beef Tartare ($13) with chili oil, green cabbage, and rice cracker. I liked the rice cracker and green cabbage combo but also felt like the portions were way too small for a $13 dish. The beef was lightly flavored. Nothing too memorable.
These Stir Fried Mushrooms ($11) with sawtooth herb, ham, and peppers was probably my favorite dish from the night. There were a number of different kinds of mushrooms sautéed with a smoked ham and spicy green peppers (green long horns?). My only suggestion to Yunnan Kitchen is to serve it on a sizzling cast iron plate. It smells so good, it deserves to come out crackling. Continue reading Yunnan Kitchen: decently tasty but also pretentious
As simple as that.
Watermelon is the perfect fruit for a hot summer day. It is just sweet enough, juicy, and highly refreshing. It apparently contains 92% water – hydration at it’s best! It is also very light so you can eat a LOT of it.
I think watermelon tastes best contained in its shell and scooped out with a spoon. No juices are lost and you can always get at least a small bowlful of pure juice after all the fruit has been carved out.
It also guarantees that you get at least half a melon to yourself…