Kanoyama, a Japanese Michelin-starred restaurant, was our choice to celebrate Valentine’s Day. I wasn’t expecting to go to the restaurant actually; NYC had just opened the indoor space and I wasn’t sure my husband was aware of it.
January is the month of the galette des rois—the King’s cake. These round, flat galettes are made of puff pastry filled with almond paste and traditionally presented on the day of the Epiphany, January 6th. If you want to know more about this famous and delicious custom, read my blog post.
This is an all-shades-of-orange soup, full of vitamins and fiber. It’s also a great source of antioxidants and minerals that reduce the risk of cardiovascular diseases.
Eggplant is delicious and, on top of that, excellent for a healthy diet. They are high-fiber and low-calorie fruits known to reduce the risk of heart disease and help control sugar levels in the blood.
With our Masks on, our temperature taken, and some COVID guidelines given, we are eventually assigned to our outdoor table. Llama Inn is at the corner of Withers Street and Meeker Avenue in Williamsburg, Brooklyn, which allows the restaurant to have a pretty large sidewalk with plenty of tables.
This mango salsa is a refreshing salad for summer or a colorful side dish for fall. It goes perfectly well with scallops, shrimp, or any white fish. The acidity of the lime, the sweetness of the mango, and the smoothness of the avocado make it also a great accompaniment for pork and veal.
It’s official; restaurants in NYC will open their indoor spaces at 25% capacity starting September 30th! And NYC mayor De Blasio has extended the outdoor terrace permits for the whole year. This is big news!
I don’t know how restaurants will manage winter, but let’s wait and see.
Restaurants in NYC are opening, slowly and cautiously. So before talking about my experiences at some of them, I wanted to share this delicious recipe.
There are all kinds of beurek, burek, or börek, in the Middle East: meat beurek, cheese beurek, Armenian beurek, Turkish beurek, Lebanese beurek … I’m not sure exactly which beurek is this one, but let’s call it beurek for busy bees!
This recipe is inspired by Guy Martin, a three Michelin-starred chef.
He is the chef of Le Grand Vefour; a gastronomical restaurant in Paris, a jewel of the 18th century!
