Fresh Meadows, NY 11365
(718) 359-9245 | bageloasis.com
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!
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:
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.
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: