Tag Archives: new york

Bagel Oasis

Bagel Oasis – New York’s Best Bagel

I always hear New Yorkers bicker about their favorite foods and how there can only be ONE pure variety of anything: Laduree for macarons, Magnolias for cupcakes, Dominique Ansel’s cronut, Levain’s cookie, blah blah blah, and eventually someone will say something like ESS-A-BAGEL for bagels.  What? Ess-a-bagel?  Wait, you’ve been in New York for how long?Ess-a-bagel is GREAT.  A very delicious Manhattan bagel with multiple and accessible outposts.  They’ve benefited from word-of-mouth marketing.  I admittedly go there when I’m craving a bagel and have sent multiple people on the mini-pilgrimage to the so-called best bagel of NYC.  Service is always kind, rushed, and follows everything by the New Yorker way.But obviously these Manhattanites haven’t been to Bagel Oasis (or haven’t had a friend kind enough to bring them one).  I hardly go there, if not for my best friend requesting when I come to visit her in Grenada to bring New York bagels.

I’m a bit biased because like every other New Yorker I have grown up on THE BAGEL–my idea of perfectly delicious and always consistent chewy soft circular bread with a layer of crust.  This bagel is from Bagel Oasis in Fresh Meadows.  Yes, this coming from the girl who hates bread.  I used to eat it “Chinese-American style” with roast pork from my Great Aunt’s restaurant Fan Fan right down the block.More objectively, I can still say I think this is the best bagel in New York.  Not only is it perfect when you buy it fresh and room temperature, but also when you toast it (which I can’t say for Ess-a-bagel).
If you have any friends who drive or feel like taking a detour on the way to JFK, totally stop by Bagel Oasis.
18312 Horace Harding Expy
Fresh Meadows, NY 11365
(718) 359-9245 | bageloasis.com

Tia Pol

Tia Pol is supposed to be the best tapas in NYC as per Zagat, Michelin, and the likes, but I didn’t love it.  Nothing really wow’ed me. (wow, so obnoxious of me to say, but true!)  I get that tapas are supposed to be relatively simple with solid execution, but I didn’t find the seafood to be particularly fresh, and the other dishes were just… too simple and ordinary?  Tie Pol lacked that sort of pungent flavor and freshness you were supposed to get out of the ingredients.  The tomato spread over toast in Spain is so simple and relies completely on the tomato flavor, but at Tia Pol it was just plain tomato and toast.  Likewise, the squid and ink with rice wasn’t particularly tender.  I have to say on the contrary that the shishito peppers stood out and seemed to be a nice upgrade to the Ippudo or Mermaid Inn norms.  Okay, time to return to Spain!

Croquettes at Tia PolToast and Tomatoes at Tia Pol

Squid Ink and Squid at Tia PolShrimp in Garlic Sauce at Tia PolShishito Peppers at Tia PolFlan at Tia Pol

Sensation White

Sensation White was a gorgeous event with its massive light fixtures, lotus fountains, and the fantastic lotus stage. It was stimulation overload and the perfect scene for ravers. Who can deny that the fountain spritzing water patterns from the ceiling is the coolest thing yet to be found at a rave?

Everyone wears white, and unlike the “less classy” raves, no one shows up with lollipops, candy bracelets, or outrageous costumes–aside from those venturing on the scandalous side. Yes–tons of white lace EVERYWHERE.

My favorite photogs of the night:

Biryani Cart – 46 and 6th

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The cart on 46th and 6th Ave has THE BEST chicken from a cart and arguably better than most Indian restaurants. The tender chicken was perfectly cooked and had very fragrant spices. In the chicken tikka, you could taste a different spice in every bite! My only caveat is that I went during rush hour so the turnover is very high. I’m not sure if the quality goes down as the hours pass and it gets less crowded, but I am guessing it probably does.

Pierre Herme – London

Being a former macaron addict whose pastime used to be walking up to Laduree from her apartment around NYU as a treat, of course whenever I can get my hands on Pierre Herme, I will.  This time it meant LONDON.  I haven’t had Pierre Herme since before my macaron obsession more than 5 years ago.

It was exactly as I vaguely remembered it, haha.  Modern, beautiful, and delicate.  Many people don’t really understand how to appreciate macarons, which is fine as long as they know they like to eat them, but for me/and most people it’s all about the flavor and texture.  Not all macaron textures should be the same based on fillings, and the flavors shouldn’t necessarily have to be on the extremes of plain or ridiculous., but the shell should always have a lightness to it.  I went through a phase where I loved chewy extra cold macarons, but that was before Laduree came to NY (and I really saw the light ;))!

Look how gorgeous:

Pierre Herme London Assorted Box

 

Beautiful Macaron at Pierre HermeBeautiful Macaron at Pierre Herme

 

And the adorable cat boxes (that were basically made for me):

Cat Boxes Pierre Herme