Tag Archives: restaurant

41 grados

41 Grados – Meal of a Lifetime

As someone who travels for food and books reservations before flights, whenever I tell my friends about my time at 41 Grados they pause a bit before asking more.  REALLY?  THAT GOOD?  I’VE NEVER HEARD OF IT! 41 Grados was started by the Adria brothers.  Ferran Adria started El Bulli and many of the techniques used in El Bulli serve as the foundation of 41 Grados. If you missed out on the infamous El Bulli olive, you can get it at 41 Grados and Tickets, the tapas bar that the Adrias opened (and in DC with Jose Andres).

Getting Reservations Both Tickets and 41 Grados are relatively difficult reservations so you’ll have to book a month in advance.  In both of my early Winter trips, 41 Grados would book up 2-3 weeks prior, but Tickets would book up instantly on the day reservations are released online.  Of course, you should always check back for cancellations, but you’re less likely to see that at 41 Grados because there is a 50 Euro deposit.

The Experience Incredible.  Albert and Ferran created an “experience” for lucky diners–inclusive of moving projected images and music as the Albert takes you around the world with food.  Depending how die hard you are–you’ll probably want the first seating’s courses;  If you sit through the the later seating, your dishes won’t line up with the music though I doubt anyone would have really noticed unless they asked! Likely you’ll sit there asking what items on the plate you can eat or not eat because all the food is presented in such a bizarre or fun way.  This probably goes without saying, but not only does every dish have a perfect presentation, it all was delicious!  I nearly forgot to note the cocktails that come with the tasting–frankly, I wonder why all cocktails aren’t as beautiful or wild as the ones at 41 Grados! Whether it is edible “leaves” and “pearls” or the perfectly branded ice cubes, you will probably leave impressed and excited about eating in a way you’ve never felt before. Go now! Nom.


Daniel – Birthday Rambles

My friends and I went to Daniel to celebrate my birthday and were luckily surprised that Mr Boulud himself walked us back to the kitchen to take a picture with him.  I realized then how celebrity-stricken I get with chefs and how this is completely not normal!  Everything as expected was delicious and perfectly executed.  The cocktails were equally stunning, and I think his restaurant group may definitely be my favorite of all!

Siete Portes – Squid Ink Paella


Siete Portes was a great paella restaurant near Barceloneta (and relatively famous too!).  I’m not too keen on the tomato-based paella which is so sad and unfortunate, but when you change it up with well executed squid ink, I’ll never stop! The restaurant was pretty straightforward on the up-scale bistro level and a little pricey at 28 Euros, but I will definitely be returning next time.

Siete Portes Paella Squid Ink

It is also relatively close to the Citadel Park if you want a beautiful post-meal stroll! (You’ll need it)


Peels – Biscuits Biscuits Biscuits

What do I want for brunch?  Typically a delicious sandwich accompanied with fries, or maybe an order of steak frites, but I thought I’d change it up when my friend invited me over to Peels for some Southern comfort.

Kind of funny that all 5 of us pretty gals ordered biscuits–one thing I love about New York City is that no one I know seems to starve for their beauty because what fun would life be if we did?

It was one darn good biscuit–like eating a hunk of butter.  We all ordered different variations of the “build-a-biscuit” with a staple poached or scrambled egg, bacon, cheese, and gravy.  To make it extra fatty and delicious I ordered the Spring Benedict with hollandaise, asparagus, and poached eggs, and definitely recommend it to anyone brave enough to try it.

Spring Benedict at Peels

Afterwards, I ordered the Peels Muffin and ginger molasses cookie to go.  Both were great, but I didn’t fall in love with either like I had hoped to!  I probably won’t be returning to Peels soon because of the heaviness (and the fact that I felt like I was going to die the rest of the day from the fatty lunch–and when I say that you know it’s extreme!)  Also, plenty-a southerners will hate me and shout at my ignorance, but I really just love my Mom’s grands flakey biscuits fresh out of the can ;-).

Peels Baked Assortment


Peels - www.peelsnyc.com
325 Bowery – 646-602-7015

Homemade Arepas

I love food and am ready to fork up my hard earned money on crazy meals that blow my mind, but feel really uncomfortable paying a premium for things that I know I can easily make very cheaply and easily.  Caracas is one of my favorite restaurants, yet every time I pay 8-9 dollars on an arepas and eat a ton of them, I feel a lot of guilt.

So I decided to make my own!

At first it was a bit tricky sourcing the masarepa flour.  Of course I was being stingy and tried to find it in the Wal Mart in Clifton, but mistakenly bought the wrong one and was severely disappointed when the corn flour didn’t stick to make a dough!  It has to be masarepa flour! hehe (duh on me) because it is precooked.

I finally got a pack that makes 24 arepas from my upstate Wal-Mart for .38, but you can definitely find it somewhere in the city.

First step, just mix up the flour with hot water (the instructions will be on your masarepa flour bag) and it will look like this:


Next I would start prepping what you want to put inside the arepa.  I sauteed some bananas (since I didn’t have sweet plantains), then mushrooms and onions, and cut up some mozzarella, scallions, and onions.  I also prepped some fresh salsa with cara cara oranges, tomatoes, balsamic, olive oil, onions, scallions, and cilantro, and also some vinegar with pureed raw onions, and sugar as a side sauce. It sounds like a lot of work, but that’s because I made a ton of different stuffings!

After the stuffings are prepped, heat up a large pan with oil.  You want a large pan to make sure you can cook a few of the shells at the same time.  I read a few recipes with butter and tried it, but butter burns a lot faster than oil… so it was more difficult!  Basically you press the dough into a flat patty the size and thickness you want your arepas.  If they are too think it’ll take too long to cook them through, and if you don’t cook them through you won’t be able to cut them open.

YUM.  This is what it finally looked like:

Finished Arepa

Another Finished Arepa