Posted in Asian, Cheesecake, Chelsea Dining, Dessert, Events, Japanese, Manhattan, Neighborhood, Type of Cuisine, Winter Restaurant Week 2008, tagged Cod, Japanese, Morimoto, Sushi, Tofu Cheesecake on April 13, 2008| 2 Comments »
Thumbs Up: fresh ingredients, talented and friendly chefs, tofu cheesecake
Thumbs Down: pricey
Recommendations: For my fellow CIDs where every dollar matters, see you during Restaurant Week!
I call them the three amigos. Not only were they making delicious food but they were having fun while doing so. I definitely recommend sitting chef-side! Don’t run Morimoto, I’m your biggest fan!!!
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Posted in Events, Flat Iron Dining, French, Manhattan, Modern American, Neighborhood, Type of Cuisine, Winter Restaurant Week 2008, tagged American-French, Eleven Madison, Winter Restaurant Week 2008 on January 29, 2008| Leave a Comment »
I’ve been patiently waiting for the right time to try Eleven Madison. When better than during Restaurant Week? We went for lunch enduring the harsh winds of another cold winter’s day. Maybe it was the day, the hour, my mood but something didn’t feel right. I’ve been known to be a little picky when it comes to where I dine especially nowadays when I’m completely in debt and cannot afford to pay top dollar for low grade, impersonating food.
Posted in Asian, Events, Ingredients, Japanese, Manhattan, Neighborhood, Pork Belly, Type of Cuisine, West Village Dining, Winter Restaurant Week 2008, tagged EN Japanese Brasserie, Japanese, Pork Belly, Winter Restaurant Week 2008 on January 25, 2008| 1 Comment »
Alas, it’s that time again when the senses in our bodies are awakened while our bank accounts can take a breather. For our first experience of Restaurant Week, we chose EN Japanese in the West Village. The tantalizing and traditional menu whispered sweet little words in my ear, “come and experience”.
As we entered the unassuming glass doorway, we were presented with high ceilings and an open kitchen that would make even the savviest of chefs shy away. Though it seemed a bit cluttered with a variety of serving dishes piled high, it actually added character to the atmosphere. There was a hum of quiet chatter from the already seated guests. Some were there for business, others for a birthday, or just enjoying good food with good company. We were the latter.
Everyone's a Critic (in Disguise) 