BEST of 2014

As I said in my metaphorical toast— it’s been a delicious year. So many foodie ventures! I’ve indulged in yummy things on the East and West Coast (sweet and savory). I baked, sampled, tasted, ate, and gorged on so many delightful eats. But here are my Best of 2014!

New Recipe

Let’s face it—I like to try out new recipes especially when it comes to baked goods. These are the recipes that really took the cake this year!

Caramel Cake

Chocolate Christmas Cookies

Banana Blondies

Bite

I had a lot of bites this year, like a lot. Between Taste of Tribeca, Taste of Hope and all the other chowing down I do, there was no shortage tasty bites, but these were my faves.

Pumpkin Fig Cheesecake

Sugar Couture

Avocado Smash

Little Collins

 

Drinks

Even though apparently I sampled a whole bunch of flavorful libations this year, one spot had my favorite sips.

Fig and Olive

Appetizers

Appetizers can sometimes really steal the show. The starters at these restaurants made for delectable beginnings.

Central Kitchen

Flea Street Café  

Brunch

As that in-between time, brunch menus can offer the sweet and savory stuffs of both breakfast and lunch. This year however, my taste-buds danced for savory brunchy dishes.

Duck Confit Hash

Park & Sixth Gastropub

Shrimp and Grits

The Bistro at Grove Square

Dessert

Dessert is my most favorite time of day. Love salty, but I have a weakness for sweet thangs, and this year, these two desserts really satisfied my sweet tooth.

Snickerdoodle Sammie

Bareburger Hoboken

Pistachio Crème Brûlée

La Nonna

Dish

It’s practically impossible for me to pinpoint the best dish I devoured in 2014, as there were so many extremely delicious, covetable and dreamy eats.  But I stumbled on this one as something I thoroughly enjoyed this year.

Pancetta wrapped Scallops

Battello

Most Memorable Meal

It’s hard to say what makes a meal memorable. Is it the delicious dishes, the fresh ingredients, the agreeable atmosphere and service? Or is it the sheer thrill of caloric ingestion? There is one place that comes to mind that most definitely checks all of the boxes for my most memorable meal in 2014.

Brenda’s French Soul Food

Can’t wait to see what tasty things are to come in 2015!! Don’t forget to follow along on facebook, instagram, twitter, and yelp!

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1.2.15

drink2that: a TOAST to 2014

Cheers to another year, with its ups and downs, its ins and outs, its savories and sweets.

It may seem like I eat far more than I drink (there is a reason for this, it’s because I do), but somehow, this year I have managed to indulge in some sumptuous sips out and about, on the West Coast, and closer to home.

There was a decadent milkshake at Lori’s Diner and strong and spicy cocktails at Flea Street in California, while carefully curated wine at Wine Spot and La Nonna warmed. Fancy, sophisticated and colorful concoctions at Bea, Left Bank Burger, Union Bar and Kitchen, and Fig & Olive made dinners and dates come alive. Tart, tangy and fresh drinks at Marco and Pepe, GP’s and Hog Island Oyster Bar tasted like the seasons. Parties and events, intimate gatherings and home conversations were backdrops for tasty libations. Brunchy drinks at Park & Sixth Gastropub and exceptional coffee from Little Collins were perfect starts. It was a pretty delicious year—I’d drink to that!

It’s practically 2015! Thank you for support in following foodie ventures on facebook, instagram, twitter, and yelp! Let’s make the coming year even bigger, better and more flavorful!

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12.31.14

NYCRW: fig & olive

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It was warm and the sun was still shining so they sat outside. An early dinner. They lounged at a table hugging the exterior wall of Fig & Olive Downtown, enjoying slow sips and silent laughter. The pair indulged in time while perusing the Restaurant Week menu. But, in reality, they were hungry.

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Being simultaneously presented with amuse-bouche focaccia paired with three varieties of olive oil (light-, medium- bodied and peppery) and two colorful plates, left them flustered and hungrier than ever. Both appetizers were gorgeous, vibrant with colors aching to be devoured.

The seductive burrata arrived on top of orange rings of cantaloupe, bruised red wedges of heirloom tomatoes and a bright green basil oil. Its creamy center oozed, merging with the sweet fragrant cantaloupe. The tangy tomato brought its own sweetness and mimicked the texture of the other fruit, mildly more firm. The herbaceous emulsion added a savory feeling forging a rounder dish— fresh, light and luxurious.

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He handed her his spoon, an invitation to try his blisteringly bright lobster bisque. The bold red broth was briny and smooth, saltwater and sunshine. Dense pimenton chive mascarpone floated in the shallow pool, accompanied by partially submerged lobster pieces and a pretty crouton. Layers of lobster were highlighted by taste, texture and easy comfort.

Before she could even soak up the lingering delicate wet strands of burrata from her plate, darker hued entrees arrived, a striking contrast.

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The little rosemary lamb chops were served with herbed goat cheese gnocchi. The gnocchi were dense and shocking, luscious accents elevated to the level of the fancy gamey chops. Slabs of grilled eggplant added smoke and bitter notes as relief of richness. It was a decadent mix of familiar and flavors.

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He eyed the pretty set up of steeped oils and almond slivers, a pathway to a small bowl of her spiced couscous, perfect to soak up the deep juices of the chicken tajine entrée. Chicken pieces, dark with spices and buttery with time and seasoning, were placed on top of stewed carrots, zucchini and cippolini onions, plump figs and briny green olives. An aromatic dish, which tempted the senses. 

Even after eating their fill, they still craved something sweet, something to complete the circle.  Desserts, however, were less layered but the minimalist aesthetic resembled still life.

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A chocolat pot de crème was lined with a lose blanket of white cream hiding a thick chocolate pudding. Its sensuous bitter acquired taste diminished with every bite, blooming to smooth memories. While the dessert crostini were gorgeous—ripe red strawberries resting on a crunchy shortbread rimmed with sugar, smeared with sweet lusty mascarpone, and drizzled with dark balsamic. Both desserts featured expected connections and contrasting textures.

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With that, their early dinner was over and the sun was still out. Holding hands, they left, musing about the pretty eats, full flavors, and delectable bites.

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