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Finding Tokyo in Midtown
In my opinion, Japanese cuisine is the height of culinary achievement, aesthetically as well as philosophically. It can be extremely simple, or complicated; in the end, it has to be perfect, because...
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Fine Dining at O Ya: Boston’s Best
While some of my friends were lounging on beaches, or curled up with tea and a book, I spent my winter break frantically stirring milk chocolate cremeux, searing foie gras, chopping hearts of palm,...
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Boulud Brunches: Bar Boulud vs. db Bistro Moderne
Chef Daniel Boulud is nothing if not a culinary icon; a chef known for his extreme work ethic and his intense partying (after he won a James Beard award for Daniel, he apparently danced on tables all...
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Bar Boulud
As I continue my fan-girl like obsession with Anthony Bourdain, I continue to get lost in the Internet sites saying, “This is Bourdain’s favorite restaurant”. The list goes on and on, and quite frankly...
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Pigging out at the Spotted Pig
The Spotted Pig, the only Michelin-starred gastropub, famous for its burger and incredibly long wait times, has been on my restaurant list for a long time. I’m a big fan of Chef April Bloomfield, and...
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The New French: Lafayette
Mesdames et Messieurs, the reviews are in: Lafayette you are juste magnifique! If there’s one culinary bite of wisdom I’ve managed to chew off over my relatively short life it’s one thing: Taste is...
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Restaurant Week at Red Rooster Harlem
Marcus Samuelsson is not the first chef who inspired me. However, his story is unique— he is not another restaurant emperor who cooked his (yes, his; it’s a deeply sexist industry) way up through Lyon,...
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All About the Culture: Tremendous Tapas at Toro
On April 12, 2009, I ate at Toro for the first time. It was Easter, and my family was in South Boston, and my mom had seen it as we drove by. Six years later, and I have met and interviewed Chef Jamie...
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Los Sabores de Yucatán or: How I was Converted to Love Tacos
I’ve never been a huge fan of tacos. I know, I know. How could I not love tacos? I guess I never really saw the point. But I’ve been converted—I haven’t stopped thinking about the tacos I ate last...
View ArticleMouthwatering Malaysian Cuisine in the Meatpacking
I got into Barnard around the same time that I started working in a kitchen. So when it came time to visit for admitted students’ weekend, who better to ask for a restaurant recommendation for the...
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