Tuesday, July 29, 2008

My Favorites from our Sophomore Year

My favorite “frills” new restaurant of the year was Elettaria. Chef Nawab is just doing such interesting things on the plate and the space is truly stunning. I don’t know if this restaurant has staying power, or if the chef will run out of ideas, but it is truly inspired cuisine.

My favorite “a little frilly” new restaurant is Naka Naka. It isn’t very new, but it’s very good. It’s a small Japanese restaurant in Chelsea; very quiet, very romantic.

The “no-frills” newbie that takes the cake is Miss Favela, the Brazilian place under the Williamsburg bridge that cranks fun music and flavor-packed food out all night.

My favorite outdoor dining/I would like to have a private dinner party in their garden restaurant is BoBo. The townhouse resto was doomed with a bad chef but then got a really, really great chef. Everything we tasted was delicious and the space is so lovely. Sit outside for sure.

My favorite Brooklyn restaurant is not a new one, but it’s outstanding. Go to Savoia, in Carroll Gardens, for the artichoke and calamari fritter and for the eggplant caponata with shrimp. These dishes should be in the 1000 Things To Do Before You Die book.

The most decadent dessert I had was a caramel chocolate tart at Marlow and Sons. It was a solid wedge of the two title ingredients held up by a graham/shortbread crust and dusted with salt. Brilliant.

My favorite little piece of perfection was the “spices” truffle from MarieBelle. I have no idea what was going on with it, but it was heaven.

As far as dining in, the crab cakes that my boyfriend makes are probably the very best food of that type that I’ve tasted. He learned while working as a restaurant in Charleston and has since perfected them. I gave the recipe in a spring DISH and I suggest that every guy learn to make this recipe. Every girl, too.

When I have cooked this year, I have found myself going back to the Honga’s Lotus Petal Cookbook. Honga’s Lotus Petal is my family’s favorite restaurant in Telluride, Colorado. Since we have been patrons (18 years!), Honga has had to move her restaurant to a larger location three times because she keeps getting more and more popular every year! This year, she and I swapped cookbooks and I have used her recipes as many times as I’ve cooked the recipes in my own.

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