· September 11, 2014
,Things to do in NYC
One of my new favorite places to go in New York is Laduree. Originally it was the Upper East Side location but then Laduree opened a huge bakery, restaurant, and open outdoor space in Soho, where Ken and I went one wonderful weekend. It’s such a beautiful bakery and all of the macarons and baked goods are always delicious and perfectly made. I love just walking in the bakery and smelling all of the delicious butter that went into their croissants and salted caramel macarons.
The beautiful backdrop:
Laduree Soho is similar to the Laduree’s in Paris (especially the one on the Champs-Elysees); there is plenty of seating and lots of beautifully made desserts:
The original location in New York only sells macarons, sorbets, and little trinkets but the (new) location in Soho sells sandwiches, croissants, caneles, and lots of beautiful sweet creations:
The macarons are all perfect (when the UES location opened, they were delivered from Paris on a weekly basis. Now that there’s a larger location in the city, I wonder if they make their macarons in house):
Ken and I purchased some macarons and an additional croissant:
And my personal favorite, a canele:
Canele’s are crunchy on the outside (thanks to the beeswax finish) and the innards are delicious; a little vanilla bean, rum, and egg yolk make the perfect bite:
Laduree already makes perfect macarons but you have to visit the soho location for their other desserts or to have a glass of champagne on their patio and enjoy a canele!
I have been visiting Brooklyn more and more and really enjoy each trip there (once I get there…the commute is still less than desirable). On one recent visit, I stopped by The Brooklyn Kitchen, a general store with groceries, tools, and classes:
They have a NYC-decorated cow outside that lured me in:
The store has another store (or counter) inside – the meat hook – where people were picking up fresh cuts of meat or freshly made sausages:
I didn’t want to buy any meat because it seemed like you had to pre-order anything good (I’m not sure about that, I would call beforehand if you’re interested in buying meat) and instead, walked over to the Le Creuset and knife area to admire the kitchen goods:
They had a really good selection of both pots and knives and also had a lot of interesting items for the kitchen. I wanted to buy something and ended up buying this amazing yogurt by The White Mustache:
These are pretty pricey (the cheapest I’ve found is at Whole Foods and they’re $5 there), but it’s worth every penny. The sour cherry is my favorite!
The yogurt is sweeter than Fage, has a similar thickness, and the sour cherry flavor is tart but not too tart. It’s so delicious and a good substitute for actual dessert.
The last time I posted about Westville Chelsea, it was less than desirable. But, David lives down the street from the restaurant and the last time my mom was in town she liked it a lot, so Ken, David and I gave it another try on a recent Saturday afternoon. David always likes to order the veggies (I think everyone orders them because they’re seasonal and all basically roasted):
David ordered the steak and poached eggs:
Ken ordered the omelet made with tomatoes, ham, and spinach with a side of salad:
And I ordered the kale salad with bacon, avocado, Parmesan, and two poached eggs:
Everything was well prepared and my kale salad was bomb dot com. The kale is slightly wilted from the heat of the poached eggs and has a great amount of salt from the bacon. Definitely rethinking my previous opinion of Westville Chelsea and can’t wait to go back again!
A while back, I received an email from Urbanspoon emailed me asking if I wanted to go to dinner at Morimoto with their new general manager. (A free meal at Morimoto? Sign me up!) I met up with the general manager as well as Yvo from Feisty Foodie. Since I’ve been to Morimoto before (see here), I’ll just post photos from our meal.
The cooked oysters with foie gras served on a bed of salt and pepper:
Make your own toro tartare:
A simple salad to cleanse our palates:
Uni with Ikura (roe) and yuzu zest:
You can’t go to Morimoto and not order the rock shrimp:
Yvo got a side of ramps (we went to dinner back in March so it was ramp season):
I ordered the chirashi:
And a few pieces of my favorite, tamago and kasutera:
Keela, the new general manager of Urbanspoon, ordered the buribop (similar to bibimbap):
My meal, along with my miso soup on the side:
Morimoto was delicious and it was so nice to meet Keela and have dinner with Yvo. I haven’t been to Morimoto in such a long time that it was really nice to visit again!
I’m always looking for good places for lunch, especially since I live near my office now. I love Maison Kayser for their financiers (especially their raspberry financier, which is so dense and buttery), so I figured their lunch would be really good as well. They have a good deal for lunch, a pre-fixe where you can get a soup, an entree, and a dessert for under $30. My friend ordered the carrot soup to start:
With some bread:
While I started with the delicious French Onion soup that had a ton of melted cheese:
For Kerry’s entree, she ordered a chicken flatbread:
The chicken was slightly dry, but she thought it was acceptable for a lunch entree.
I ordered the salad with fresh peas and radishes:
I thought the dressing was really odd and had no flavor (not even an oily flavor) and wasn’t a fan of the way they prepared their asparagus, which was very stringy. The goat cheese was also flavorless and tasted more like ricotta than a tangy goat cheese.
For dessert, Kerry ordered a chocolate dessert with almonds, which she saved for her son:
While I ordered a mango-passionfruit dessert:
That I did not save for Ken:
The dessert tasted a little on the stale side (possibly because it was from the day before) but was acceptable for a lunch dessert.
After lunch, I was a little unsatisfied and ended up purchasing a raspberry financier from the bakery:
Which I knew would be good and a perfect breakfast for the next day.
I don’t think I’ll be dining at Maison Kayser again in their sit down area, but will continue to buy their financiers and breads from their bakery.
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