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St. Anselm

If I were to tell you the the people behind Fette Sau had opened another joint across the street (literally), would you run screaming with arms flailing in the air to the subway and go there immediately? I think you should, maybe minus the screaming and arms flailing part.

The man behind St. Anselm is Joe Carroll, the genius of Fette Sau and Spuyten Duyvil. If you’re wondering what in the world is Fette Sau and why I keep mentioning it, then you should really eat there before thinking I’m a little nuts. Well, you can think that, but still try it out. If you have been to Fette Sau, and worship the place, then you know what I’m talking about and won’t hesitate to try St. Anselm.

Ok, enough ramble and back to business. What we (2 little Asian girls, ok fine, we’re not that little) ordered:

  1. Pan-fried Mashed Potatoes & Truffle Oil
  2. Grilled Berkshire Bacon
  3. NY Strip Steak with garlic butter
  4. Sweet tea brined Young Chicken

Go make your tummy happy!

St. Anselm
355 Metropolitan Ave,
Brooklyn, NY
(718) 384-5054
(Pro tip: They don’t take reservations so go for an early dinner, or be prepared to wait)


Gwynnett St

The trend in restaurants these days seem to be to go back to a more traditional, earth-to-table setting, where ingredients are sourced locally and fresh and the cooking style is not overwhelming with creams and sauces.

Hall-of-famer Justin Hilbert, from The George Hotel (England), Mugaritz (Spain) and WD-50 (New York), has decided to set up shop in East Williamsburg, which NYMag calls deceptively scruffy. The food is not the only thing that makes a successful restaurant. Hilbert seems to have gotten quite a few things right, like menu design, space and decor, knowledgeable and attentive wait staff, good drinks, reasonably priced plates ($44 3-course meal for Sunday dinners) being some of them.

Gwynnett St is a must-go if you love food, maybe bring a friend or two so you can share and try more things on the menu. The items to look out for are (though the menu might change according to the ingredients they are able to source at each season):

The Duck, sou-vide and served with peach, chanterelle mushrooms, farro and pecan.
The Chicken, sou-vide and served with broccoli, buttermilk and ash.
The Shrimp (appetizer), cooked with tomato, melon and oregano.

Thanks to my usual food-super-database Sarah and Gan for recommending this place!

Gwynnett St
312 Graham Ave,
Brooklyn, NY 11211

Rockaway Taco

I’ve been of the opinion that really good Mexican food does not exist in Manhattan. Maybe Queens, maybe Brooklyn, definitely out on the west coast in SF and LA, but not in Manhattan. Which is a sad thought, because as much as I am addicted to Asian food, I do like myself a taco here and there.

I’ve been taking the long ride on the A train out to Rockaway Beach because I’ve been volunteering with a group called Stoked that teaches high school kids to surf on weekends in the summer. And recently after a 26+ mile bike ride, Rockaway Taco was discovered and I had finally found my reward for going all the way to the beach (yes, it’s still not in Manhattan, but who cares?!)

Behold the Fish Taco (a.k.a. Best Thing Ever And You Should Not Eat Anything Else). Also get the sweet plantains.

The Fish Taco

NYC Ramen Series: Terakawa Ramen

If ever I did have to choose a favorite soup noodle (other than anything Malaysian of course), it would be the ramen. Deeply flavorful pork broth with buttery pork slices and perfectly al dente noodles. It’s not an easy combination to perfect, and few do it well.

So I’d like to highlight the folks in NYC who have attempted and did well (ok, some did only decently).

We’ll start with Terakawa Ramen. Nested in the middle of Gramercy, on Lexington Ave between 23rd and 22nd st, is this nondescript Japanese restaurant that seemingly looks innocuous and borderline boring, like just another Japanese restaurant you would find in any other city. Not every ramen they make is good, but a week ago I tasted one that was actually worth mentioning: the Mayu Ramen.

Mayu Ramen

Accented with black garlic oil, I think it is by far the best ramen I’ve had here at Terakawa. It’s fragrant and is just perfect for the cold, rainy night (Ok, I know it’s the summer and cold nights are hard to come by, especially after the hot spell we’ve had, but even then, I would still eat a bowl of this). It never really gets very crowded here, so it’s almost always possible to get a seat. And it’s good for groups as well.

So, there you go. First ramen of the series.

Terakawa Ramen
18 Lexington Ave,
New York, NY 10010
(212) 777-2939

The NoMad: The Epic Chicken

My dish for the year has got to be chicken. “WHAT?!” You gasp. “Chicken??? That’s it?!” Yes, that’s it. The best chefs can do wonders with this white meat bird. For example, Daniel Humm. After acquiring Eleven Madison Park from Danny Meyer, Humm and business partner Will Guidara have been working on the most anticipated chicken dish, er, I mean, restaurant, The NoMad.

Anyway, the dish, aptly named, Chicken, costs a whopping $78. “WHAT?!” You gasp again. That’s right. $78. But stuffed with foie gras, black truffles and brioche, it was worth every damn penny.

The (epic) chicken.

The chicken is shown to you before it is taken apart into breast slices and a little bowl of all the dark meat. The meat was moistly flavored with the truffles and foie gras. Divine.

The egg appetizer, poached with asparagus, quinoa and parmesan.

The Lobster entreé

The tagliatelle. With crab. Mmm.

Warm and delicious zucchini bread for the table.

Possibly the best dessert I’ve tasted in a while is NoMad’s pastry chef Mark Welker’s rendition of Milk & Honey. Flaky milk brittle and shortbread topped with caramel laced ice cream. I could bury my face into that plate again and again.

Milk & Honey dessert

Peanut Butter dessert

All in all, an extremely epic dining experience. Get your reservations and GO!

The NoMad @ The NoMad Hotel
1170 Broadway (at 28th St)
New York, NY 10001
(p) 212-796-1500

P/S: Another chicken dish to try is the one at Marc Forgione, downtown.


Michael White is definitely a pasta extraordinaire. Of course there are definitely other pasta geniuses out there, like the ones at Da Romano in Venice. But White is a formidable force in his own right, what with the likes of Convivio (now closed), Osteria Morini, Ai Fiori and Marea in New York.

Marea is the seafood themed pasta restaurant in nondescript ground floor outfit of an apartment building in Columbus Circle. My favorite dishes: The bone marrow and octopus fusilli (which I don’t have a picture of). The squid ink and shrimp gramigna. But of course, if you’re a fan of uni, The crab and uni spaghetti.

Michael White never disappoints with his pasta.

240 Central Park S,
New York 10019
(212) 582-5100

Samurai Mama

Third japanese noodle category of the day: Udon.

Manhattan is definitely spilling over into Williamsburg. But who am I to complain if they would open a place like this. Ever heard of cold dipping udon? I haven’t. But it’s delightful. (Apologies for the grainy picture. Dark, tavern-like places don’t allow for successful picture taking with a lowly iPhone)

What would you think of curry udon? Pedestrian? Think again.


Other things to order here:
– Uni tacos
– Perfectly battered vegetable tempura

Samurai Mama
205 Grand St
(between Bedford Ave & Driggs Ave)
Brooklyn, NY 11211
(718) 599-6161