As full-time ramen connoisseurs, we make it our mission to discover the best—and only the best—ramen places in the city. The East Village is heaven for authentic ramen and now Ramen Misoya is carving a name for itself right around the bend in St. Marks Place.
With the big ramen guns making headlines like Ippudo, Totto Ramen and Terakawa, it's undeniable that all these places are exceptionally good and yes, rivalry still runs strong in the New York ramen scene. But what sets these places apart from each other are the broths and noodles. Ramen Misoya focuses on three types of miso for its broths: kome, mame and shiro. Known as the standard miso, the kome is made of rice and is rather rich in flavor and aroma. The mame miso is dark-colored and produced from beans, infused with distinct sweetness and contains the richest texture among the three. Finally, the shiro miso is a light-colored miso that is slightly less intense than the kome.
Any futbol enthusiast will tell you that it is pertinent for delicious foods to accompany any match watching swaray, and the Spaniards know that the sport goes especially well with some Tapas and drinks of course.
Tablao, located at 361 Greenwich Street, is offering the perfect happy hour special on February 25 and 26th, in honor of the UEFA Champions League Futbol matches--one of Europe's most prestigious tournaments. Watch the game from one of their two big screen TVs as you indulge in a few of thier happy hour specials, which include a tasty array of tapas and drinks. See the full happy hour menu below!
When you think of restaurants in New Jersey with sensational views, Edgewater or Hoboken most likely come to mind. Jersey City is home to Maritime Parc, a restaurant with a calm atmosphere, pleasant walkway, and an incredible view of New York City. We met the owner/chef of Maritime Parc, Christopher Siversen, who was very welcoming and down to earth. The French Culinary graduate and father of two did an impeccable job with his delicatable menu and it was an honor to have him cook for us.
Every great brunch starts with a mimosa, and we enjoyed those, along with refreshing strawberry green mint tea. When we tasted the food that Chef Siversen prepared, we thought, "Why haven't we come here sooner?" We felt as if we had been missing out on this Jersey City secret. We started with the Buttermilk Pancakes topped with raspberry preserves and honey fluff and steak with Eggs. The savory Buttermilk Pancakes were out of this world. The honey fluff topping was scrumptious, you haven't had pancakes until you've had them topped with Chef Siversen's honey fluff. The steak, served with two sunny side up eggs, a watercress salad, and duck fat fries, was grilled to perfection. The four menu items complimented each other and made a fantastic plate.
New York's restaurant scene leaves most foodies wanting for nothing. Thus, it's no surprise eateries are coming up with bizarre combinations to fulfill our tastebud's deepest, darkest desires. While some of the most satisfying-yet-strange snack pairings are best invented at 3am with munchies and a refrigerator that says "work with me here," these chefs have real culinary experience and provide dishes you won't be as embarassed about eating later.
Shopsin's menu may be busy enough to tweak you out before you're halfway done reading it, but it does feature some awesome options for their sliders. The classic bite-sized cheeseburgers come with caramelized onions and the beauty of the dish comes in the "bread" choices. You can order up your fun-sized patty on buns of mini mac 'n' cheese pancakes, waffle fries, potato latkes, or glazed donuts (in maple, chocolate, or vanilla). Sound delicious? We think: yes.
Love Greek food? Blue Olive Market; a new marketplace featuring Mediterranean food stations using local ingredients like their Greek Yogurt Bar, Charcuterie and Meze Station, and marble Wine Bar; is hosting their first ever Weekly Wine Tasting and Pairing Event. The special occasion will occur this Friday the 21st at 6:30 pm, and includes a three-course meal accompanied by carefully selected wines. The dinner costs $28 per person, and will be overseen by George Mandakas, the chef, general manager, and culinary expert of the eatery.
"Milkshake" is just one of those songs that is so catchy it will pop into your head at the most random times, prompting the thought "Hey, what's Kelis up to these days?" Well it turns out, she's been busy getting a kickstart on her cooking career. The musical star, who graduated from Le Cordon Bleu Culinary School (who knew?), announced some happy news on Twitter Monday afternoon: she's scored very own special on the Cooking Channel, called Saucy and Sweet, set to debut on February 26th.
The Cooking Channel's promo states: "Get an inside look as she composes food [beat drop] with attitude." The first aired episode will focus on Kelis hosting a dinner party with dishes like Shrimp Fricassee and Goat Cheese Ice Cream, according to the website.
Every good meal ends with dessert. Many believe that making a dessert is a challenging engagement in the kitchen, but It does not have to be that way. Any dessert novice can step into the spotlight and have conquered them the first time round. It's a liberating experience. Any dessert will be a piece of cake (pardon the pun) So here are a couple of recipes to lose that fear of dessert preparation and to become acquainted with your sweet tooth.
To start off with, how about making some cupcakes, a great combination is lemon and raspberries and here is an easy recipe for you.Ingredients:
Located in the heart of Boston’s charming North End neighborhood, this lively dessert joint is notorious for being “the first Italian cafe in Boston.” And ever since 1929 its beautiful tradition continues to flourish and brighten up Hanover Street today.
Caffe Vittoria’s exterior is surrounded by a hearty bunch of native Italians sitting on lounge chairs smoking cigars, gossiping. Two classic accordion players will set up shop out in the street, playing a cheerful harmony for diners to relish under a blanket of starry sky and brisk evening air. Gray puffs of cigar smoke and the tempting aroma of freshly battered cannoli cream waft down the unparalleled street. Welcome to a weekend in Beantown’s beloved Little Italy, my friends.
Instituto Agrario San Michele Reisling Trentino
Antinor Bramito Chardonnay Umbria IGT
Brandini Arenis Pedmonte
Antinori Peppoli Chianti Classico
Le Sughere di Frassinello IGT Tuscany
Banfi “Florus” Moscadello di Montalcino late harvest
Enough said, right!?