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New York City’s Top Twelve Restaurants with the Hottest Clientele!
Looking for the hottest people in New York? Then go where they eat! The Eater NY features the 12 hottest restaurants in NYC. Check out the list to see if your favorite has made the cut! Spacca Napoli in Chicago for Authentic Neapolitan Pizza and Beautiful Cheeses!
Spacca Napoli on West Sunnyside in Chicago is the home of beautiful fresh ingredients, bufala mozzarella and huge wood burning pizza ovens.
“Spaccanapoli” is the old quarter and heart of Naples, Italy.
Mesculin greens with a light balsamic dressing.
The special today; mozzarella bufala with olive oil and sea salt.
This didn’t last very long and it worth the trip for the cheese alone!
Pizza is wood fired and thin crust.
Fresh ingrediants and light sauce create a heavenly balance of flavors.
Lunch at Abigail’s in Ravinia Illinois!
Lunch at Abigail’s in Ravinia, Ill was a treat on a cold but sunny day.
Nicoise salad is the best ever with slices of rare seared tuna.
Olives, capers and tender greens served room temperature….so important!
The grilled shrimp salad was the special that day and was delicious with horseradish dressing.
More crispy greens!
Someone had to order the chicken sandwich with basil alioli and fresh tomato jam!
Crispy flatbread with hard pungent cheeses was light and tasty!
Literally moving sushi!
On a conveyor belt…..
“I Love Lucy” style!
Yue-Sun Japanese Steak House and Susi in Wood Dale Ill was the scene of this glorious contraption! The food was excellent and the entertainment value priceless!
Beautiful Cheeses at The Truffle Pig in Steamboat Springs Colorado!
Dried fruit, artisanal cheeses, fig compote and candied walnuts make up this cheese plate at The Truffle Pig.
I had a great view of the ski lift and the mountain where snow boarders and skiers came crashing into new snow!
There was a lovely selection of goat, sheep and cow cheeses. The First Snow was a local sheep cheese; mild yet piquant and delicious with fruits.
All theese great cheeses and beautiful fruits yet the bread was less than mediocre. A hardier nutty bread would have been nice.
An afternoon of wine and cheese? No problem!
Posted in: Chefs and Restaurants, Cocktails, Inspirations Tags: Brie Cheese, candied walnuts, cheese, cheese and fruits, cow's milk cheese, dried fruits, easy appetizer, fig compote, goat cheese, nuts, Roquefort cheese, sheep cheese, Ski, Ski resorts, Skiing, Snow, snow boarding, Steamboat Springs Colorado Restaurants, The Truffle Pig, The Truffle Pig Steamboat Springs Colorado, walnuts, wine and cheese, wine and cheese plates, wine and cheese tray Mountainside Dining at The Truffle Pig in Steamboat Springs Colorado with Chef Ezra Duker!
The Truffle Pig in Steamboat Springs Colorado was a great find. Chef Ezra Duker has a light touch and sharp palette. The flavors do not get lost or overpowered by each other. This gorgeous grilled cheese with Gruyere and Cheddar Cheeses on Sourdough Bread with Tomato Bisque and Field Greens was probably the best I had ever had. The bread was crispy and buttery and the bisque had a hint of BBQ sauce.
I had to order the Truffle Fries! Light and crispy; fried in Truffle oil with parmesan cheese. Fantastic.
Beautiful Dark Chocolate Cheesecake with Grand Marnier Orange Peel and fresh whipped cream was too tempting to pass up.
The Truffle Pig is a treasure. From fine dinning to elegant apres ski ambiance it is a must see for foodies! Posted in: Chefs and Restaurants, Indulgences, Inspirations Tags: cheddar cheese, Chef Ezra Duker, Dark Chocolate Cheesecake, grilled cheese, Gruyere, Gruyere cheese, soup and a sandwich, sourdough, sourdough bread, Steamboat Springs Colorado, Steamboat Springs Colorado Restaurants, The Truffle Pig, The Truffle Pig Steamboat Springs Colorado, Tomato Bisque, Truffle Fries Strawberry Cheesecake Pancakes and a Chili Rellenos Omlette! Brunch at The Feve!
The FEVE in Oberlin Oh should be on your list of places to have brunch!
Insanely good strawberry cheesecake pancakes! Two cakes with homemade cheesecake chunks and fresh strawberry compote.
The chili rellenos scramble is roasted pablanos, quesso fresco, mama Maria’s salsa, mexican white onion and avocado served with yukon golds, salad and bread.
The brunch menu changes weekly! There is always a nice surprise at the Feve.
An Afternoon at the Four Seasons! Espresso, Biscotti and Apple Tarte Tatin with Caramel Ice Cream!
The Four Seasons Hotel in Chicago is a very special place for me. The lounge is cozy and relaxing and I have spent plenty of time with a cup of coffee; alone or with friends, enjoying the atmosphere and the desserts!
This afternoon was no different.
It was a warm and sunny Autumn day in the Windy City and we sat by a window enjoying the view and the sun streaming in.
This apple tarte tatin was warm, caramel and puff pastry perfection.
I personally, took the world tour of coffees! I had 2 espressos, a cappuccino and a cafe latte! It was a long afternoon and I couldn’t resist the excellent brew!
And, of course, the photos. With the warm sunlight soaking everything on our table in a golden glow, every shot was glorious.
This is not the recipe for the Four Seasons Apple Tarte Tatin, however, this looks amazing Courtesy of Curtis Stone. CLASSIC APPLE TARTE TATIN WITH VANILLA ICE CREAM 7 oz / 200 g butter
Method 1.Pre-heat oven to 350F / 180C. 2.In two 6 in / 15 cm high-sided copper pans, push 100 g of the butter into each pan and sprinkle 100 g sugar over the butter in each pan. 3.Place four apple halves, core-side facing up, onto butter and sugar in pan. 4.Place cinnamon stick and vanilla pod in between the apple halves to resemble a cross. 5.Stretch pastry over the apples pushing pastry down between the apples and the sides of the pan. 6.Prick pastry 4-5 times using a fork. 7.Place tarts in fridge and allow pastry to rest for 1 hour. 8.Over a medium to high even heat, on preferably an electric stove or BBQ, begin to caramelize sugar and butter (NB. you wont be able to 9.Transfer tarte tatin to preheated oven and cook until the pastry is golden brown, approximately 18-22 minutes. 10.Once the tarts come out of oven, it is best to allow them to sit for around 1 hour to allow all flavours to amalgamate. To make the caramel sauce 1.Place the sugar in a saucepan over a medium to high heat and allow sugar to dissolve. 2.Once sugar has turned to liquid and begins to change colour, keep a careful eye on it as sugar will change colour and burn quickly. 3.You need sugar to turn golden brown before adding cream. 4.Once cream is incorporated, remove from heat and allow to cool slightly. To Serve the Tartin 1.Place pans with tarts over a high heat until the caramel in the bottom begins to bubble. 2.In a swift movement, turn tarte tatin over onto a clean plate, discarding vanilla and cinnamon stick. 3.If the plate is a little messy, it may be easier to transfer tarte tatin to a clean plate to serve. 4.Drizzle caramel sauce around tarte tatin and serve with vanilla ice-cream. 5.One tarte tatin will serve two people.
Artisan Goat Cheese and Lavender Honey with Fresh Baked Flatbread at Tavern On Rush in Chicago!
The Tavern on Rush in Chicago’s Gold Coast is where Chef John Gatsos creates this simple but outstanding flatbread and cheese appetizer. TAVERN FLATBREAD: Chefs daily selection of artisan cheese served with freshly baked flatbread and a side of lavender honey.
Lavender honey with seasoned goat cheese is perfect.
Warm and fluffy, doughy and lightly seasoned with fresh parsley, this flatbread melts in your mouth.
A picture is worth a thousand words and on this gorgeous sunny day one photo just wasn’t enough!
Indulge my prediliction for photos of beautiful food!
Pan Seared Scallops with Lemon, Thyme and Goat Cheese Gnocchi at Pier W!
Pier W never lets me down. From the fantastic Happy Hour to the incredible views this place is a winner every time.
Not only is the happy hour a great value; 1/2 price bar food and select drinks, but the quality is first class.
These calamari must be some of the best I’ve ever tasted. Light and crispy calamari are fried to perfection with delicate fragrant dipping sauces; a spicy mayonnaise and a tamarind sauce.
This is a far cry from the usual bar food you’d find elsewhere and you get the incredible atmosphere as a bonus!
The view!
The wine!
The scallops!
Pan seared scallops with goat cheese, thyme and lemon gnocchi with an asparagus coulis was amazing!
Sous Chef Jack Ahern was on board this night and his precision in the execution of this dish was out of this world.
The tempura fish and green beans looked yummy…
…but I couldn’t get over the flavor pairings of my scallops. I usually feel that mushrooms with any seafood is a risk; the earthiness of the mushrooms can overpower and compete with delicate sea flavors but it was not the case tonight. Lemon and thyme kept the gnocchi light and the mushrooms and asparagus lent smoky and bitter notes, respectively that were enhanced by the subtle creaminess of the goat cheese. Asparagus coulis was a light sauce of everything beautiful about asparagus!
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