Sometimes it is ok...

...to have a Sicilian slice at Two Boots for an early afternoon snack...
...and a margarita slice at Artichoke for late afternoon snack. Even if you drank Diet Cokes on both occasions. And even if you had (some pretty glorious) cookies by Dorie Greenspan in the morning, and brioche in the afternoon, and lots of chocolate and cheese the hour before ;) Happy Monday!

Two Boots
201 W 11th Street
New York NY 10014
(212) 633-9096

Artichoke Basille's Pizza and Brewery
328 E 14th Street
New York, NY 10003
(212) 228-2004
Artichoke

Marea

Shots from last Friday's dinner with John.

We did the chef's tasting...food was lovely, company was great, but service was quite awful. Disorganized, forgetful, and at times, downright rude.

Upon finishing our last savoury course, we were handed a dessert menu. I returned it to the waiter, "we're having the tasting."
"Yes, but you pick the dessert."
"Oh."
So we perused the menu, selecting a dessert.
Another waiter came by minutes later, and removed our menus.
"Oh actually, you don't pick the dessert."
"But...we don't?"
"Your dessert is coming soon..." and just as he said "coming," it landed on our table with no further explanation.

If that isn't confusing, I don't know what is...better service would be expected when you charge $150 per person for the tasting :/

I can't help but wonder if they put the second rate service staff in the crudo lounge, where we had our meal. There were no reservations for the time we wanted in the main dining room, so I made reservations for the crudo lounge. The reservationist assured, "same menu, and same great service," as in the main dining room. Either she lied or it was a fluke night :/

Shots below. Luckily, great dining company can redeem unpleasant service to a certain degree.
Ricci: Uni, Lardo, Sea Salt
Oysters: Pemaquid (Maine), Wellfleet (Massachusetts), Totten Inlet (Washington)
Pacific Jack Mackerel, Prosciutto
Bigeye Toro Tartate, Ligurian Olivada, Fried Capers
Lancia: Blue Marlin, Sturgeon Caviar, Mussel Vinaigrette
Astice: Nova Scotia Lobster, Burrata, Eggplant al Funghetto, Basil Seeds
Ferratini: Manila Clams, Calamari, Hot Chilies
Cavatelli: Red Shrimp, Controne Puree, Rosemary
John Dory, Marinated Salsify, Roasted Brussels Sprouts, Fresh Pancetta, Saba
Cocoa Nib Crema, Hazelnut Chocolate, Fior de Latte Gelato
Truffles: Mint, Caramel, and Peanut Butter

Marea
240 Central Park South
New York, NY 10019
(212) 582-5100

Sugar Rushed...

...for the week at Serious Eats New York. ^_^
Sugar Rush: A New Trio of Sweets at Locanda Verde
Lunch for One: Maximo Pino
Sugar Rush: Chocolate and Vanilla Eclairs at ChikaLicious
The Dessert Files: DT Works
Sugar Rush: Mouhallabie and Balade Jallab
Sugar Rush: China Cola at Souen
Sugar Rush: Minamoto Kitchoan's Kazekaoru

Oahu Starbucks: Oatcakes

In 2006 I made a post about Oatcakes found Oahu Starbucks. They are wonderful.

A few things about these oatcakes (and why pastries at the Oahu Starbucks are much better than those on the mainland):
- The pastries are baked locally, by the Honolulu Baking Co.
- Locals are so addicted to these oatcakes that Betty Shimabukuro over at the Star Bulletin did an article on how to recreate them...
- ...actually, make that two articles!
- Oatcakes: ugly as hell but so tasty.
- about 500 calories apiece

Recently, I received an email from a reader, Ken. He had fallen for the oatcake (I don't know any one who has been able to resist the charms of this particular oatcake) and emailed Honolulu Baking Co. for the recipe. And they gave it out, just like that! Ken was thoughtful enough to email over the recipe, and I thought we'd share it with you :)

The recipe make plenty so plan accordingly...

Dry Ingredients
7# oats
4# whole wheat flour
1 oz. baking powder
4 tsp salt
3 cup/1#4oz. brown sugar
2 Tbsp cinnamon
6 cup pecan
4 cup cranberries
3 cup dates

Wet Ingredients
2 1/2 # butter (melted)
2 1/2 # water
2 cup honey

1. Sift flour, baking powder and salt together.
2. Combine all dry ingredients.
3. Add liquid, mix just until everything is incorporated.
4. Scale into 5 oz. balls, and press into 3" cake rings.
5. Bake at @350F for 25 minutes.

Say Congrats...

...to my close friend/apartment-mate, Darien who participated in the annual Empire State Building Run-Up yesterday! She ran up all 102 floors! 102!! You can see her on the NBC New York video here. (She's the pretty blond :)

Sent From Hawai'i: Turtle Bay

Mom spent the last few days over at Turtle Bay on the North Shore of Oahu. I think she scored a pretty swell hotel room...and couldn't help but email me some photos. I am envious - it was snowing all last night here in NYC!
During the day...
...and into the night...
...ok, well I'm off to buy winter gloves...seems I have lost the left side of my favourite pair!

Punahou/Hawai'i Reunion

photo from Shann

Just attended a Punahou/Hawai'i reunion at the Marriott (Times Square location) this past weekend. I'm always amazed by how many Hawai'i people there are in this city. The gathering was a breakfast buffet consisting of rice, eggs, and Portuguese sausage. The Portuguese sausage was flown in from Hawai'i!! How cool is that? And they even passed around shoyu bottles! I think there were only a few bottles so it had to slowly make way from table to table.

There was a huge mix of alumni...I sat next to a woman who graduated from Punahou in 1940...she pointed to my name tag which said '04 grad...and then confessed to seeing a '01 tag on someone else and wondering for a second if it was 1901! ^_^

P.S.
I might not post every day, but I do plenty of eating (especially desserts!) on a day to day basis...keeping current with my flickr is the easiest way to stay updated ;)

Hawai'i: Gazen Izakaya

...just republishing a post that was accidentally deleted :/ Hope you had a good weekend :)

We come here for the tofu. Three types of tofu to be specific. Order them separately should you desire, or get the tasting trio for a better deal. That's the black sesame tofu upfront. All is made in-house.
Pretty huh? ^_^
This is the Zaru Tofu...
...to be eaten with salt. Plain salt on the left, and hojicha salt on the right.
Dab a little wasabi on the black sesame tofu, the firmest of the trio.
And then my favourite, extra tender and silken tofu in soymilk. Shaved bonito and green onions to top.
And because all the tofu is served chilled, and it doesn't feel like a "real" dinner without some warm (temperature-wise) food, I like to end with the Fried Yuba Mochi in Vegetable Broth. The broth is more akin to a savoury sauce as opposed to a soupy broth. Plus one bowl hot white rice, and we're good to go ^_^

Gazen Izakaya
2840 Kapiolani Blvd
Honolulu, HI 96806
(808) 737-0230