This is the perfect spot to take anyone you are trying to SUCCESSFULLY impress. It truly is the fastest way to feel as if you are in a place outside the city without actually travelling outside the city. I had an amazing dining experience at The Boathouse, mainly thanks to Sous Chef Andrew Chang.

I would recommend visiting at least twice. Once in the daytime to brunch so that you can sit outside and enjoy the view (which I have yet to do but can confidently suggest that it will be good times) and once for dinner (which I have done!) I had dinner here early summer. The night air was cool and breezy. It wasn’t hot, humid, or stuffy at all. It was perfect.

Table location: lakeside view, in the center of the dining room, open air. This is the life….for at least the few hours spent here!

Initially, my thought process on choosing The Boathouse as a restaurant would be for the view…ONLY. Any place that already has a winning factor going for them, would result in extremely disappointing food. This usually is the case. But after tasting many many menu items, I was wrong, very wrong.

To start, we had a taste of almost everything on the starter menu. Their heirloom tomatoes were plump, juicy and deliciously succulent.

Yellowfin Tuna & Baby Arugula- cucumber and sesame.

Jumbo Lump Crab Cake- marinated cucumbers & caper remoulade. You can see the giant lumps of crab meat from the picture. This is a dish that I could eat all day! The cucumbers were excellent paired with the crab cake.

Hamachi Tartar- trout caviar, basil, and toasted pinolis. Your teeth just sinks through this fish. Extremely easy to eat and sensationally tasteful.

Onion Soup-  Really nothing exciting. I am a huge fan of French onion soup and that may be the only reason why I actually enjoyed this soup special of the day. However, it is wonderfully prepared. The texture is practically perfect and consistently smooth.

Duarade Royale- roasted baby eggplant, artichoke puree and sauce gribiche.

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Double Cut Berkshire Porkchop- sunchokes,confit pearl onions and pickled peach. (Ain’t it a beauty?? I am such a meat lover)

And finally, Pan Seared Colorado Rack of Lamb- creamed spinach and lamb jus. Just a bit on the fatty side, but who ever said fat is bad?

The sides: Hand Cut Steak Fries (cover photo) & Au Gratinee

Below is the dessert menu, not too extensive, but I had the pleasure of trying nearly every item. I attribute that to having the honor of sitting with a table full of pastry chefs and Sous Chef Andrew. THANKS!!

Homemade Ice Creams and Sorbets- DELICIOUS! I especially liked the fruit sorbets. I can remember how it tingled my taste buds and how close it resembled biting into the actual fruits.

Cinnamon Creme Caramel- roasted pineapple, candied lime. Loved the pineapple chip in the middle, and I never would have imagine the citrus working so well with the creme caramel. Innovative!

Warm Chocolate Dulce De Leche Cake- vanilla ice cream, mango caramel sauce.

Tapioca Pudding- strawberry-rose sorbet, toasted pistachios

Biscotti, Brownies, and Cookies- Even with an incredibly exploding full stomach to the point of getting sharp pains, the biscotti was well worth the try.

After the feast, we desperately needed to walk it off. So we were privileged to tour the kitchen.

..we toured the outdoor space

..walked by the express cafe (which I strongly feel that the Boathouse knows how to run their business). Part of being able to successfully do this is knowing your customers and demographics. Not everyone at the park have the time to sit down or is readily dressed to impress. This accommodates those who want quick and fast gourmet food and service.

Well done Boathouse!!

The Boathouse
E 72nd St. & Park Dr. North
New York, NY
(212)517-2233

Adorable three floored, revamped carriage house in Gramercy! Classic interior; floor to ceiling windows; great service; and two must try plates off the menu.  

The very first time I stumbled upon The House was last year for my birthday dinner celebration. My friend tried to surprise me with the restaurant, EXCEPT we got lost for a brief 5-10mins looking for it! (Thanks G).  More recently, I went back for another birthday dinner (Thanks B&J).  

I have a natural tendency to order mac & cheese everywhere and anywhere that offers it on the menu. The House has the top best high-class mac & cheese. Sometimes classic is good, but sometimes luxurious is better! The House’s mac & cheese is quite special. It’s not truffle oil (common in most restaurants) BUT it’s WHOLE TRUFFLE pieces. Disgustingly sick! -in a good way, of course. It’s so unique from ordinary mac & cheese that the menu labels it in quotes. “Mac & Cheese”. If I were you, I’d run out to get some…NOW. Okay, maybe going now is a bit unreasonable, but ASAP. If there is any value to add today to my readers, this would be it.  

“Mac & Cheese” - summer truffles, asiago, farmstead cheddar.

  While you’re at it, the next best thing to try is the Duck three Ways. Confit, smoked, and foie mousse.  

Duck 3 Ways- the foie is my favorite out of the 3.

  Other dishes worth noting: 

Seared Diver Sea Scallops - sweet pea puree, hazelnut sherry glaze

NY Strip Loin Sandwich- toasted flat bread. carmelized onions, smoked aioli, fingerlings

Deviled Eggs was once categorized as simple foods that I would never order if it was available on any restaurants’ menu. Over the past years, as I find new and fun companions who enjoy food hopping with me, I’ve come to terms with the “deviled egg”.  It’s SO SO SO gosh darn good! It seems simple, but once it hits your palate, it is a party in your mouth. I’ve become a fan! The House offers Deviled Egg Tasting on their appetizer menu and it’s perfect for people who like variety. All of these below are great – my favorite is caviar and creme fraiche. (How typical huh?!!?)  

Cavier and Creme fraiche

Jalapeno

"Bacon and Eggs"

Lobster

Everything you order is pleasantly displayed, tastes great, and what more can you ask for when it’s a cool vibing place. BUT THE MAC & CHEESE ALONE, IS A GOOD ENOUGH REASON TO GO! 

The House
121 East 17th Street
New York, NY 10003
(212)353-2121 

If you are a mussels kind of person, this is absolutely 100% a place for you and your taste buds. It will rock your world!

Flex Mussels has only been opened for less than two years and their original location is in Prince Edward Island, Canada. I’ve been tipped that they are in the process of opening another restaurant in the West Village. (Actually, just found out that it’s officially announced on their website)

The menu is mostly mussels in different broths. It should cater to most people as they offer a variety of  selection in broth styles. The menu explains it all, as the names of each are region based names.

I am DYING to go back!

Also, I find that usually when restaurants specialize in one thing (in this case mussels) everything else is mediocre. BUT, their desserts are surprisingly delicious! If it wasn’t for the waiter informing us that we HAD to get dessert, I could have easily walked out of there without having any.

This place makes it to  my top restaurant list. It has all the essentials that I look for: DECOR/ATMOSPHERE/VARIETY/FOOD/SERVICE.

It is definitely worth the trip to the upper east side. If I lived in the neighborhood, I could see myself become a regular.

Started with 1lb pot#1. SOUTH PACIFIC: kaffir lime leaf, cilantro, white wine, lemongrass. MY FAVORITE OF THE NIGHT.

I could drink this brothy goodness if I had it at home. LITERALLY PICK UP THE POT AND GULP IT DOWN!

Pot#2- NEGRIL: red peppers, jerk, dark rum, tamarind, lime. Full of flavor, bursting with spiciness. (My mussel loving friend's favorite of the night)

Pot#3 -The number 23- changes daily. Mine included clams and shrimp in Old bay/clam broth.Not really sure what else is in it...I was so overwhelmed with the meal that its become a blur like a drug.)

Hand cut fries- usually a standard rule to pair with mussel consumption.

Something healthy to add- Spinach (not a necessity but we wanted to look like healthy foodies)

Awesome donuts with different fillings- Nutter fluffer, Prailine, Salted Caramel, Blueberry.

The scrumptuous donuts came with a drink from heaven- the sauce! SERIOUSLY, you have to get this when you come here!

The nutter fluffer or fluffer nutter- It was a special I belive with fluff (Marshmellow) and peanut butter.

Until next time!

Flex Mussels
174 E 82nd St
(btwn Lex. Ave. & 3rd Ave)
New York, NY 10028
(212)717-7772

Italian food!! Hard to mess up, right?!?! But also very hard to find mind blowing awesome tasty Italian meals!

Babbo, is Mario Batali’s restaurant in the heart of West Village. It is incredibly well known and people can’t stop raving about it. Reservations are not easy to get and you can only make reservations a month in advance. Luckily for me, I got reservations! Of course, I deserve absolutely no credit since I was not the one holding on the phone to get one. (Thanks T!)

We both indecisively get the Pasta tasting menu, an 8 course meal, with the wine pairing. It’s what people swear by and rave as a “must-have“.

It was delicious!! I don’t think I’ve ever had a pasta tasting before; unless ordering tons of pasta dishes count. 

Personally, I can not decide what I like more, Babbo or L’Artusi. I’m leaning towards the latter but Babbo definitely gives it competition. Maybe I will know for sure when I go back to L’Artusi for pictures, since I do not have a write up on them yet (did not have camera last time).

Here are the courses in order:

Nice and light to start the pasta tasting.

Black Tagliatelle with Peas and Castelmagno. Wine:“Greco di Tufo “Pietra Rosa,” Di Prisco 2005

 Pretty colorful dish, weird ingredients but works well together.

“Casunzei” with Poppy Seeds. Wine: Trebbiano d’Abruzzo, Emidio Pepe 2006

 My favorite dish of the night by far. Aromas from the mushrooms are delicious as hell. THIS DISH GIVES L’ARTUSI COMPETITION!

Garganelli with “Funghi Trifolati”. Wine: Morellino di Scansano “I Perazzi,” La Mozza 2007

 The pyramids below were okay…just okay. It’s good looking, geometrically, but not crazy with the meat inside. It just didn’t taste fabulous.

Domingo’s Pyramids with “Passato di Pomodoro”. Wine: Fumin, Esprit Follet Crotta di Vigneron 2007

 BOLOGNESE! I used to taunt people who order Bolognese at Italian restaurants for being such boring bland eaters BUT I discovered a whole new level of BOLOGNESE…absolutely impressed with it. It’s  also a good indicator of a good Italian restaurant from a shitty one.

Pappardelle Bolognese. Wine:Bolgheri Rosso “Le Serre Nuove,” Tenuta dell’Ornellaia 2003

Flavors were light and a good start to the next courses… 

“Frittelle d’Ananas” with Ricotta Salata. Wine:Moscato di Trani “Piani di Tufara,” Rivera 2007

 Rich, thick, and creamy chocolate with some spicy flavors!

Chocolate “al Diavolo”. Wine:“Sibilla Appenninica,” Le Caniette 1999

Tyrolean Carrot and Poppyseed Cake with Olive Oil and Orange Gelato. Wine:Moscato d’Asti “La Caudrina,” Dogliotti 2008 **AND they were kind enough to write "Happy Birthday" on the last course!

 Ice cream is immaculate! Loved the red sauce too, what a shame it is that I have no idea what this plate is at all!

This is a complimentary dessert, but I have no idea what it is because I was too excited to pay attention. Sorry!

As if THAT was not enough, they bring out a plate of almond Biscotti, Chocolate Baci, & Almond Meringue cookie. De-lish!

Babbo
110 Waverly Pl
(btwn Ave. Of Americas & MacDougal St)
New York, NY 10011
(212)777-0303

One of the most original and coolest presents that I’ve received is a pineapple. A fresh, hand-picked pineapple from Maui. I’m not sure if it was a present whose intentions meant “Hey! Since you couldn’t make it to Hawaii with me, here’s Hawaii bought to you (in the form of a pineapple which I love love love!) or “Hey! Sucks to be you NOT in Hawaii enjoying the perfect weather,and perfect pineapples”.

Either way, the thought and efforts were there and I applaud that. It’s definitely a pleasant surprise.

In this day and age, who really gets flowers anymore?? I can’t remember the last time I got them..maybe over two years? But then again, does edible arrangements count? Oh wait, I did get a beautiful spring mix for my birthday this year.  They were gorgeous!

Pineapple sent from Mr. Pineapple from Maui, Hawaii.

UNTIL, I discovered sorbet in fruit shells!!! OMG, incredible. I’ve only had this similar frozen dessert in my neighborhood restaurant, Belvedere.  But, now since I found it in a super store, I can enjoy them at home anytime I like. Although, it is not as freshly, homemade as the restaurant, it will just do when I have my midnight cravings. The bonus is that it comes in a variety of flavors, all of which I coincidentally love love love!

Pineapple Sorbet

Mango sorbet in Orange shell.

Coconut Sorbet

If reading this tidbit caused you to feel the need to urgently know where to find my precious discovery, feel free to email me under the “Contact” tab and write an essay of why I should tell you where to find this secret gem.

Last year, I went on a lobster shack tour in Maine with some of my favorite people. It was the perfect way to end the summer of 2009. The view, the seafood, and the adventure was such good times. I had a blast. We ate nonstop everyday that we spent on this roadtrip starting from the second we exited out of NY (Roy Rogers in Jersey rest stops).

Lobster rolls, fried clam belly, and raw oysters were typical foods we ate repeatedly. In between the 6 meals we had per day, we’d try something new (ie: fries, mussels, chowder).

After this trip, I learned that fried clam belly is awesome; affirmed my love, my sweet love for crabs over lobster, for sure!, and that lobster rolls are just mediocre. I am not a fan of the ones made with massive mayo.

BUT, Luke’s lobster roll, in the East villiage, is to die for! It would be my meal preference if I lived 2 minutes away. Also, the crab rolls are equally at par with the lobster roll. Generally, crab rolls do not appeal to me. The whole crab salad idea is such a turn off and crab killer! HOWEVER, once again, Luke’s proves me wrong. Their crab rolls are amazingly delicious. Chunky crab meat, sweet, fresh, and just perfect. The rolls that this delightfully tasty sea crustacean sits and lay on plays a huge part in making the magic happen as it hits your mouth jolting your tastebuds. Lemonly, buttery, toasty, sea-meaty goodness.

…TO DIE FOR!!

Lobster Roll

4 ounces of lobster meat from 5 or 6 lobster claws in every lobster roll order.

This is a small crab roll (half of a regular).

That red claw in the background is really good sprinkled over your lobster/crab meat. Secret spices!!

 I know many people who discovered this place and were hooked on it for weeks! Definitely stop in if you are in the neighborhood OR make a trip down, well worth it!

Luke’s Lobster
93 E 7th St.
New York, NY 10009
(Btwn 1st ave & Ave.A)
(212)387-8487

 The ever so popular pork buns made popular by David Chang of the Momofuku line, come a tiny shop in LES whose menu only serves these sandwiches. 

 One of my foodie loving chicas could not stop raving about this place. So I went. On my way, I discover from a colleague that he is friends with the owner, Eddie Huang. (small world, ain’t it?) 

I like the set up of the shop. The trend that’s going on in the LES and East village is small specialty shops.  Given, the limited space, these entrepeneurs have to be creative in designing what they have to work with. Appearance is not everything but I think it matters to some small degree. I am all about the feel and look of a place as well as the food.

Open kitchen! Tiny!

Typical drinks found in Asian/Hispanic supermarkets. I grew up on these!

Haus Bao- signature Certified Angus Skirtsteak Bao, Served with: Crushed peanut, cilantro, Haus Relish, and Taiwanese red sugar.

Chairman Bao: Braised slow and low using Niman Ranch Pork Belly, Served with: Crushed peanut, cilantro, Haus Relish, and Taiwanese red sugar.

Sweet Bao Fries: Sweet fried slices of Bao served with sweet sesame dipping sauce. (Not a fan at all and way too greasy)

 Overall: I like! The salt & vinegar boiled peanuts are tasty too! 

Baohaus
137 Rivington Street
New York, NY 10002
(near Norfolk)
(646)684-3835

Cool Irish bar.. GI-NORMOUS POT PIE!

I’ve been introduced to O’Neill’s from a regular goer, my Irish neighborhood BFF! It’s a pretty cool bar with a jukebox. He always likes to play DJ and put in his favorite songs…the majority of his picks are good, but some totally suck!

I don’t usually like to write about bars, unless of course, their food menu leaves an impression on me.

So here it is!

Their burgers are good for bar-like fast foods. They have interesting ones to spice up your taste buds from those Harpoons that they serve. But the real reason why I finally decided to write a post on them is due to the biggest pot pie that I’ve ever seen in my oh so short life. Impressive!  

Hawaiian Burger: Pineapple, rasher, swiss cheese

Here's the close up (on the blackberry). That's one huge burger!

Tipperary Traditional Chicken Pot Pie

One more thing that makes this bar awesome is the bartender, J. He is one hilarious lad and a huge bully! Beware!

O’Neill’s
729 3rd ave
New York,NY 10017
(btwn 45th & 46th)
(212)661-3530

Thanks FH for bringing some back from Philly!