Those with an appetite for culinary adventure will not be disappointed in the city of New York. On the dinner plates of the Big Apple, we find an enticing blend of the familiar and the strange – so buckle up and prepare the taste buds for an exciting tour of a great tasting city.
Restaurants are often referred to as a three-legged stool. Each leg is part of the experience: the food, the service and the ambiance. Dining out is so much more than just eating, it’s an event—or at least, we believe it should be. For a truly memorable dining experience, patronize places that incorporate all three legs. Excellent food and outstanding service aside, you also have to grade a restaurant on whether the vibe fits the menu. Depending on whether you’re a breakfast, lunch or dinner connoisseur, here’s what to look for.
Pictured: Cow heart w/ cusco corn, yucca
Mancora is a Peruvian Restaurant that can easily be skipped over while walking in the East Village. We have never been there ourselves, til now. The food is what you might expect: spicy sauces, intentionally overcooked meats, etc. By overcooked we mean that you will never find your Churrasco entree medium-rare. This is how Peruvians like it so we adapt. Continue reading
We were graciously invited to check out a cooking demo by @CampbellKitchen applying their 3 new broths in dishes: Thai Ginger (Curry Stew), Hot and Sour (Short Rib Stew), and Mexican Tortilla (Mole Amarillo). Continue reading
What a better way to stay toasty! Bring your favorite culinary creations and dress them to impress!
Lasagna? Chili? Soup? Stew? Curious to see what culinary delights you will bring forth to the table!
A rare gourmet delicacy may be just below your feet, but unless you own a truffle-hunting pig, you probably haven’t had much luck hunting these valuable fungi. Man’s best friend may be able to help. The dog is the modern truffle hunter, and while they may require some training, canines can become masters. Continue reading
Undoubtedly one of the best (if not THE best) meals we’ve been invited to write about. @Felice_83 is definitely a sleeper since there is a plethora of Italian Restaurants to choose from in NYC. Don’t be fooled like we were though! At first we were skeptical going in thinking that this was just another chain restaurant trying to push their weight around and collect money while they pass GO! with little/no attention to the food. Boy, were we wrong…
Chef Chris Nirschel aka @CulinaryBadBoy & Nicole
We were invited to take part in a GoVimbly Blogger Pizza Making Class at 180 on Little Italy. We literally wined and dined our way through an authentic experience. We had taken a pizza class at Pizza A Casa prior so we knew what to expect. This was less formalized in the sense that portions were given and recipes were not handed out. This was more of a tactile class, one which you go by feel instead of measurements. Also, at 180, everyone made 1 thing and 1 thing only: True Neapolitan Pizza. No fancy stuff! Continue reading
Let’s COOK Surf N’ Turf! The folks over at plated.com have generously donated 8 dishes. They will deliver most of the ingredients and recipe cards but we still have to pay for delivery, condiments, and of course wine!
We will be making swordfish and chicken piccata and will have to work for our dinner, but it’s not really work when you enjoy cooking right? For those who don’t want to/can’t cook, you are also welcome to join us! We will be eating the fruits of our labor.
$20 + eventbrite fees to secure your spot. Includes kitchen access, all ingredients and dinner w/ a glass of wine/cocktail. You just have to show up! Don’t worry about the dishes :)
Looking forward to seeing everyone!
This is atypical of us, but we are going to divulge a recipe used in our i8 Supper Club. This drink was inspired by our #SouthernHolyGrail theme. The ginger liqueur in this is handcrafted, hand labeled, and definitely lives up to its ‘intense’ namesake. In keeping with Carolina pride, we tried to do the South proud without getting too crazy and keeping with its roots. We felt the sweet tea brightened up the ‘donkey kick’ to your throat from the ginger, a good thing. The St Germain brought added some floral notes to round it out. The recipe is actually very simple… Continue reading
The theme for our next i8 Supper Club dinner was inspired by a trip down South to North Carolina. During our week long stay there, we not only ate our way through it, but we also visited a family farm and took a few cooking classes in a Southern home. The fruits of our labor and newly acquired knowledge will be showcased on July 27 when we bring you the best of Tarheel Country (with a twist as always). We have been busy with gigs outside of this realm, but we are especially excited about our comeback dinner from Hiatusville since February. Has it really been that long already? Anyway, here’s a Sweet Tea cheers to hoping you can join us! We will have a Southern guest chef and we may even get a food sponsor or two. BYOB as always :)
P.S. Yes, the Amuse is an entire biscuit, not a bite. We don’t skimp here!
UPDATE: What we did know: To come hungry. What we didn’t know: There would be 7 dishes, all of which were full portions besides the sushi rolls (menu above, right). Chef Honrado (above, left) was so gracious and humble with his Kool-Aid smile that we knew we would taste love in his food. The plating was on par with the best. We were especially happy with the salmon and the scallop dishes. Some constructive feedback/tweaks to the menu was given and we are positive that everything will be taken into consideration going forward, if not already. If you are in the area, shoutout @RestauranThalia and GO!
FULL ALBUM here
Be sure to check out Thalia Restaurant, as they also have $1 oyster nights!
We’ll be sure to report back with plenty of pics and our brutally honest review, as always :)
It’s not often that you encounter someone so passionate about what they do to the point of perfection. Sharing the same values and also being a self taught chef, Yuji instantly made a connection with us. We mentioned how no food should be wasted, you should taste every ingredient that is mentioned on a menu, and how we hated that tasting menus got progressively heavier as the meal progressed. We also stated that we hate when we go to popups or supper clubs and you either: leave hungry, feel ripped off, or the food is cold with a makeshift kitchen. He happily obliged on all points. Continue reading