We waited with bated breath for Bonchon earlier this year, and now, just down the street, we have been lucky enough to get our very own T-Swirl Crepe!
I first tried this in Philly and also in NYC. There’s something so fun about the cone shape, the portability, the nice “peel here” design. These crepes are light and fluffy, with a perfect crisp. Savory and sweet are both good, and not too heavy or dense as crepes can sometimes be. Our favorites so far are the spicy crab crepe for savory and wild berry for sweet!
They’re also very friendly and welcoming. I look forward to many delicious crepes here! Now if only they’d get on Uber Eats!
Everyone has seen Youtube videos of the dramatic dessert presentations at Alinea, Grant Achatz’s Chicago masterpiece. We’ve been dreaming of going here for years, and finally saved up enough of our moonlighting money to make it there.
First, booking it was a feat – we set a timer for the exact time that the reservation website would open, but watched as the two-table seats disappeared before our eyes. Fortunately, we were able to snag a four-person reservation, and we found two foodie friends up for the experience.
Warning – Alinea is more of a show than a meal, and there are spoilers ahead. We tried to go in without doing too much reading beforehand, so as not to ruin the surprise. If you don’t mind, then read onwards!
We started the meal with ‘Communal’ – everyone was at a giant table where you could barely hear the person across from you. It was uncomfortable and there was weird music in the background. Our friend with a seafood allergy was taken to a special seat and after that, everyone knew who to bring the non-fish dish to. Smoked dishes were brought out and then we were taken into the kitchen for a treat! We got to see our cocktails get shaken up in an interesting wheeled contraption, and when we returned to our seats, to our shock the room had been completely rearranged – gone was the giant rectangle table and instead we were at small circle tables for each of our parties. Much better! The painting banners had all been switched as well, from a dark painting to a light painting. What a surprise!
I enjoyed how the courses flowed – one dish came out with a centerpiece that was lit on fire. Next, a juniper branch was placed over the fire to give scent; there were little ‘eggs’ of lamb beignets. After that, a surprise potato was dug out of the fire material, dusted off with a brush, and then mashed into a clam chowder soup! I also loved the oranges that had dry ice poured over them to fill the air with a citrus scent. All our senses were engaged – the dessert was carried out to a smoke machine and music by Childish Gambino.
Some people pay hundreds of dollars to go to the theater, others pay for concert tickets or the opera. For us, Alinea is an experience, where the servers are friendly and playful, yet disciplined and attentive. Definitely my favorite wait staff of the Michelin restaurants we’ve been to. They were knowledgeable, and answered our questions, explaining some of the mysteries. There was humor in the meal – green apple taffy balloons filled with just a little bit of helium – we were encouraged to inhale and talk to our table in hilarious high-pitched voices, giggles filled the room. While the food was fascinating – so much use of the distiller! – I actually wasn’t too huge a fan of the taste. Nothing was bad, exactly, but I didn’t find anything amazingly delicious either.
Was it an amazing experience? Am I glad I had the privilege of going and the joy of sharing such an interesting time with friends? Certainly. But honestly, I was more impressed with the food at Per Se or EMP. Really loved the playfulness of the staff though; had a great time. Photos definitely don’t capture the experience. Check them out on Yelp or at their website!
We stopped by this place after checking out the cooler than expected City Museum. We were hungry from exploring the caves and multi-story slides and the smell of BBQ really hits you as soon as you even approach the restaurant. There was a long line despite us getting there only a little after opening, but it moved quickly. There’s lots of porcine paraphernalia, maybe fun to some but I don’t really like getting reminders of what I’m eating. Like adopting a turkey before you eat it on Thanksgiving, weird. Anyway, got a half rack of ribs that were very tender and fell off the bone, burnt ends that were also succulent, moist, and flavorful, and pulled pork and chicken that were the most boring of the meat, but still good by any standards. Service is slick and efficient and the tables turn over at lightning speed. Check them out on Yelp or at their website.
And some St. Louis shots:
My husband loves nice food, so we are trying to eat at all the Michelin restaurants in the New York area. I am not a particular fan of seafood, but don’t mind it when it is done well, so agreed to grab lunch at Le Bernardin during an NYC stopover. We showed up early to our noon reservation, but despite that, were rushed through the whole meal, only getting the menu seconds before having our orders taken. We spent less than an hour for our lunch, and while it speaks to efficiency on the part of the staff and kitchen, it certainly put a damper on our meal. I was shocked that this restaurant had three Michelin stars. Our appetizers – okay, entree – meh, dessert was quite nice though. Overall, really not impressed at all.
Fred’s review: Their take on crab cake was accompanied by a fragrant shellfish-cardamom sauce reminiscent of a bouillabaisse. The appearance was mesmerizing with a flavor to match – probably the best crab I have eaten. The dover sole was light, flakey, with a crisp skin accentuated by toasted almonds, and a slight tartness from the beurre blanc proved a perfect accompaniment. My dessert featured three separate preparations of strawberry – including a generous topping of freeze-dried bits, making the desert feel larger than a single course although still sticking to a single theme. The bread selection was also particularly impressive, perhaps revamped after the criticism from the latest NYT review – Clover and I both picked just one item (she got a soft slice of rosemary bread, while I had a roll flavored with sundried tomatoes), although I did get a twinge of jealousy when I saw the next table ask for three. I love the breadth and consistency of the menu, with each course clearly featuring a single fish front and center. I would be excited to try some of Eric Ripert’s masterful and innovative preparations of other seafood in the near future.
Vox was probably the second-best meal we had, after Grillid. It was a bit out of the way, and we had to take a cab to the Hilton but it was so worth it. I wasn’t particularly expecting much, it was almost empty despite it being a weekend night, and it was ranked highly on TripAdvisor. But my husband said it had a Michelin Plate and so was worth a visit. I’m happy I came because the food was amazing!
Stopped by Icelandic Street Food because Matur og drykkur wasn’t open yet and we had a flight to catch. It was a special day with everything being free and a pay-what-you-want system with all proceeds going to charity. We got a lamb soup bowl and a doughnut; we wanted the crepe-like pancakes but they were all out already, though another patch appeared right before we left. Nice spot for a cozy snack, check out their website.