Last week I went to Hawaii for the very first time with my family. I can't believe I've never been! I never really had the desire to go as it never seemed exotic enough. But I must say, Maui was surprisingly very rich in history and culture. It was so beautiful and the landscapes were breathtaking. I can't wait to explore other islands in Hawaii.
10,000 ft, Haleakala crater
Bar Bolonat recently opened for brunch! I tried their brunch menu the second weekend they began service. It is still relatively low key and calm.
Food
I am a fan of the brunch food. The green shakshuka with spinach, cheese and eggs was well balanced and the perfect brunch meal. It's not too heavy but just enough to keep you content and gives you enough room for a little more. The mergeuz was also surprisingly really tasty, I've tried the same thing at several at other brunch spots and Bar Bolonat managed to flavor it's lamb sausage very well. Lastly, the only dessert they had for brunch so far was the star-shaped fried dough served with greek yogurt and honey—it was absolutely delicious.
Ambiance/Decor
Obviously, the lighting was much better during the day. The vibe was very different during the day given the exposure to natural light. The decor was very simple with wooden accents.
Quality
Excellent quality as usual. The food is very fresh and well prepared.
Price
Very reasonably priced (for New York that is) comparable to similar brunch spots. I'd say between $30-45 per person after tax and tip.
Reservation
Currently, no reservations are needed as they just opened for brunch. I'd imagine that it will become a hot stop in the near future. But for now, feel free to drop by sans reservation!
Green Shakshuka
Fried dough with greek yogurt and honey
Mushroom soup
Food
I came to Musket Room for Valentine's Day and tried the 6-course tasting menu. The first dish was the mushroom soup with truffle oil and foie gras. Next, we had the king salmon with bricks of fruit and sunflower seed. It was an interesting combination that worked well. I never thought to eat fish with some fruits—it was very gentle and refreshing.
Next up was the quail with blueberries. The quail was cooked perfectly with complements of blueberries that went exceptionally well together. The roasted onions and bread sauce brought a unique flavor.
For the fourth course, we had the New Zealand red deer and snapper. I recommend starting with the fish and then moving onto the meat as the flavors of red meat is much more dominant. The venison was very delicious and high quality—perfectly cooked medium rare. I can't remember the exact sauces, but I believe the green stuff was an avocado mix with something sweet. It was good.
For dessert, we had the hazelnut log that melts with the caramel sauce. It was not too sweet and refreshing. The passion fruit pavlova was also very fluffy, almost like an airy cake. Overall, the food was very good, refreshing and high quality. I would definitely come back.
Ambiance
It reminds of a typical Seattle restaurant with its understated rustic decor. Simple, clean and to the point. The lighting was not too dark and decent for pictures. But intimate enough in the evening where you don't feel like bright fluorescent light is shining over you. It has that look, like you know they make good food.
King ora salmon
Quality
Definitely excellent fresh quality. The caliber of ingredients is on par with Blue Hill that serves farm to table.
Price
The six course Valentine's course was jacked up to $125 whereas it is normally only $75. At the normal price, I'd say it's pretty reasonable given the quality and quantity.
Reservation
You will definitely need to make a reservation far in advance! Maybe a month? It's a hit or miss. But doesn't hurt to check open table once in a while!
Quail with blueberries
Red New Zealand Deer
Passion fruit pavlova
Snapper
Red Deer
Hazelnut log
Wallflower has become one of my favorite new spots. The food and drinks are surprisingly very well made. The small, hidden and intimate space resembles a speakeasy. It's not too hyped yet, let's hope it remains a hidden gem!
Food
Everything is served tapas style, except the entrees. Everything on the menu is well prepared, fresh and tasty. I can't name a single item I didn't enjoy. My personal favorites include:
1) Wagyu beef tartare with a quail egg—the flavors are really well seasoned. One of the best I've had in the city so far!
2) Chevre with radish and basil—light and well balanced. It's such a refreshing appetizer and an excellent way to begin the meal.
3) Mushroom risotto —I went back and they didn't have this anymore, instead, they were serving cuttlefish risotto which was also good. But I prefer the mushroom, if they ever have the mushroom risotto, I recommend. It is very good and well made. I typically avoid risotto because of its heaviness, but this risotto did not give off that vibe.
*Note: the menu changes regularly so some of the items above may no longer exist!
Hamachi tartare
Ambiance
As previously mentioned the ambiance is very petite and intimate. Similar to many of the small boutique restaurants in West Village. Xavier Herbit, creator of Wallflower, personally takes calls for reservations and takes guests to their seats. His exuberant and bubbly attitude makes the experience that much more personable and enjoyable.
Quality
Very fresh and seasonal. The menu changes periodically to accommodate the freshest ingredients.
Price
I'd expect to pay about $70 per person after tax and tip. However, if you do the tasting menu, then I'd expect to pay almost $100 per person after tax and tip (including a drink). I personally would recommend a la carte as the wagyu beef is not included on the tasting menu.
Reservations
Definitely, make a reservation a week in advance. It can get very packed on the weekends.
Black sea bass
Cuttlefish risotto
Short ribs
Wagyu beef tartare, chevre
Mushroom Risotto
Brioche with pear and vanilla ice cream
Dell'anima is located in the heart of West Village and serves great Italian food. They are actually under the same management as L'artusi—one of my favorite spots!
Food
The food was great the first time I went. Given that they are under the same umbrella as L'artusi, I didn't expect anything less. We began the meal with an all-time favorite, the quail. It was perfectly cooked with the skin crispy and interior tender as fuck. It was actually very similar to the quail at L'artusi. This particular quail was served with a sour accent, complemented by caramelized onions, pickled peppers and fennel.
Quail
The pappardelle integrale, served with mushrooms, shallots and thyme, was delicious. The pasta was perfectly cooked, lathered in mushrooms. My favorite was the tajarin alla carbonara with a poached egg. I typically avoid carbonara because it is such a difficult dish to perfect. Often times, restaurants make it extremely creamy and heavy. But Dell'anima has done it well. It is not heavy at all. The accents of cured meat in addition to the egg were just so tasty. I highly recommend.
We also ordered the lamb shank that was tasty and well seasoned. However, the lamb was a little dry. I'm very particular. Lamb shank should be perfectly cooked with no inch of dryness. Dell'anima should take notes from Bar Bolonat.
For dessert, we had the lemon poppy seed panna cotta, and let me tell you, it was SO GOOD. I absolutely loved it. With every bite, you can taste the poppy seeds burst with accents of lemon.
*Note: The food changes regularly so some of the items above no longer exist. I also went back a second time and it wasn't as good. The lack of consistency was a little dissapointing.
Ambiance
This place is very similar to L'artusi, but much smaller. It is very very dark and intimate. A great date spot!
Quality
The food was definitely excellent quality.
Pappardelle integrale
Price
The price is very similar to other counterparts such as L'artusi and Osteria Morini with pasta ranging from $18-22. I'd expect to pay about $65-75 per person after tax & tip for a full meal with drinks.
Reservation
I definitely recommend reservations 2 weeks in advance to snatch a desired time on the weekend. They also have an open bar seating that is up for grabs.
Papparadelle Integrale and Carbonara
Lamb shank & brocoli rabe
Lemony poppy seed panna cotta