Where is the Best Celebrity Chef in New York, New York?
We had read about Nobu in our travel guide so we decided to make the trip to Nobu. We were presently surprised when they seated us without a reservation. We were in our best T-shirts and jeans. However, we were there at 6pm which helped. The food was good, however remember the best is to share the plates. We ordered…
Crack pie – seriously good. There’s a recipe that shadows it somewhere on the Internet and I want to try making it at home since we’re only in NYC once a year. Soft serves: ~cereal milk: I know this is totally subjective, but I was hoping for a little sweet in my cereal milk soft-serve. This was sour cereal milk and I just didn’t prefer it.~salt & pepper: nailed the taste EXACTLY. However, not something I wanted more than two bites of.~ pb & j: the stand-out soft-serve flavor – YUM!The compost cookie seems to have everything including the kitchen sink but the flavors just meld together amazingly well. It was delicious! Next time I want to try the blueberry cream cookie…that just sounds good.Also, I have to confess: when we went to Milk Bar they’d just pulled something out of the oven that conveyed the most amazing and wonderful, rich pure deep chocolaty scent. It wafted across the room and permeated everything and it was WONDERFUL. Whatever it was, I need some of that
This was our third time there, and it was ok. The first time we went there was THE BEST about 7 years ago Then we went about 4 years ago and though it was not amazing but we had been watching food nextwork and I was craving some mesa grill so we decided to go back just to get drinks and appetizers. The staff is great, we got there at 5 and the bar was already packed. We were just going to sit at the bar but I did not remember it was so small. So we asked if we could sit since we were going to order enough appetizers, drinks and desert to equal a sit down dinner. We only had to wait about 10 min with no reservation. There was a steady flow of people coming in but by an hour later the place was full. So the cactus pear margarita I found did nothing for me. IT was like a pink slightly more bitter version of a margarita. I expected it to be sweeter, but it was neither that nor refreshing I was not thrilled. Later I ordered a classic margarita and I was not thrilled with it either
We came here for dinner, with a reservation. We were seated immediately. The restaurant looks very nice, with tastefully arranged flowers, and the space is very warm and pleasant. The service is fairly attentive, but not as good as it this restaurant’s reputation would suggest. We ordered the four course dinner. The pre-appetizer was very original and tasty. For the first course we had the tuna with foies gras and kampachi tartare. Both were acceptable and nicely presented, but neither was outstanding. For the second course, we had the squash blossoms stuffed with crab and the langoustines. Both were phenomenal – perhaps the best example of each we’ve ever had. For the third course, we had the surf ‘n turf (white tuna and Kobe beef) and monkfish. The monkish was nice but not wonderful. The white tuna was decent and the Kobe beef was very good. The desserts were quite tasty and original, though not out of this world. The assistant sommelier was quite knowledgeable about wine. Overall, t
