My phone, the gastronome: 11

Hello, and happy Monday! Here’s the latest collection of food photos from the depths of my smartphone. Enjoy!

A homemade pizza made with my friend Lisa who knows quite a bit about dough since she works as a pastry chef at Bubby’s. This beauty is topped with a parsley pesto, fresh mozzarella and caramelized onions. ~~Not to toot our horns~~… Ah, who am I kidding? I’m gonna toot - between the chewy perfection of a crust, citrusy pesto, sweet onions and melty cheese, this was one of the best pizzas I’ve ever tasted.

Miso ramen, also made at Lisa’s. The pork broth turned out amazing, but unfortunately, the meat that we used to make it turned out pretty tough so we didn’t eat most of it.

Rene’s aunt Jola is an incredible cook and meals at her house are just the best. She usually prepares a mix of Polish classics and Americanized recipes. These meals usually end with all of us sitting around the coffee table, drinking lots of tea and nibbling on sweets. The above is one such scene, including chocolate covered raisins (a treat I refuse to eat elsewhere), a selection of crisp cookies and slices of carrot cake.

If you are thinking, “Gee, what is that she’s holding?”, I don’t blame you. That is indeed an oddly shaped cookie - my mom’s adaptation of a Russian dessert. The unique shape is achieved by pushing cookie dough through a meat grinder, which is quite genius. The cookies are similar to classic sable cookies in taste and texture. I’ll share the complete recipe one day, I promise!

On President’s Day, my friends Sofya and Paige and I were all nursing varying degrees of hangover from a party the night before, so we gathered at Paige’s for cheesy eggs, bacon, toast, coffee and beers to cure ourselves and enjoy the day off together. Mission accomplished!

Intense hot chocolate and pain au chocolat at Brooklyn Commune, shared with Rene post a Prospect Park promenade.

Shake Shack ’shroom and bacon burgers for Rene and I, respectively, after a snowy walk through Brooklyn Bridge Park. Crinkly fries with dipping cheese are a must, of course.

Detoxifying green juice: A head of romaine lettuce, a cucumber, broccoli stalks and a green apple.

Rene and I have been spending some time in Long Island City lately and have had several lunches at BreadBox Cafe. All their food is amazingly fresh and most of it has a Mediterranean flair. Above is a breakfast burrito with pinto beans and grilled eggplant, but my favorite item there is, surprisingly, the grilled chicken sandwich. It’s served on a lightly toasted ciabatta roll with eggplant, tomato, and the most divine black olive aioili. Should you ever find yourself in the neighborhood, I highly recommend it.

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My phone, the gastronome 10: Long-lost #foodporn

Jan14

Here is a collection of food porn that has been gathering hypothetical dust on my iPhone since the summer. Enjoy!

Uncle Ted’s in the West Village: These roast pork buns were had for dinner with Rene back when I was still working in that neighborhood. Uncle Ted’s is a relatively new addition to the ‘hood, and it has a chic, albeit harshly lit, interior with a modern white and gray decor.

We love dim sum and anything consisting of pork-filled dough, but these buns were disappointing - all dough and a negligible amount of pork. Ah, nothing compares to Nom Wah.

Next came the braised duck dumplings: sweet shredded duck in thin, bland dumpling skins served in a light broth. Slightly un-traditional but a successful take on dim sum.

Finally, we shared this huge plate of beef and broccoli. This was pretty standard and nothing to write home about, and as you can see from the excessive sheen, pretty oily.

Farmer Jon’s Oatmeal Stout, for happy hour with my sister at Heartland Brewery. Heartland brews their beers locally and serves them at their several Manhattan locations. The list of their craft ales and lagers is a lengthy one but the Oatmeal Stout is, in my opinion, the best. It has a rich espresso and dark chocolate flavor with a smooth, restrained acidic finish. A must-try for dark brew lovers!

Apple pie, fait maison by yours truly for Thanksgiving, using my tried-and-true pastry recipe.

Hot chocolate, also by me, in a brand new Bodum mug (gifted to me by my amazing girlfriends). Recipe: Stir 1 tsp cocoa powder, 1 tbsp chopped dark chocolate, 1 tsp instant coffee and 1 tsp sugar into 8 oz of hot milk. Stir to combine and simmer until chocolate is melted, about 2 min.

Blueberry and raspberry Linzer bars to help ring in 2014 - a perfectly portioned, not-too-sweet dessert.

A comforting bowl of shoyu ramen at Ramen Yebisu in Williamsburg, during a particularly cold and rainy Sunday afternoon. I consider Momofuku Noodle Bar the gold standard of ramen but this place gave it a run for its money. The egg noodles were pleasantly chewy and the savory broth was accented by the nuttiness of sesame oil.

Pork Slope is a “roadhouse-style” bar in Brooklyn - ran by Top Chef Dale Talde - that serves classic American bar food. You’d think since it’s backed by Talde’s name the food would be a notch higher than standard bar fare, and I’ve been excited to try it for a while now, but unfortunately, it fell flat. I ordered the brisket sandwich with a side of mac & cheese. The beef had good texture but it was hard to actually taste it since the sandwich was completely drowned in a smoky barbecue sauce. The Texas toast that the sandwich was served on absorbed the sauce as well and the whole thing just turned into a soggy barbecue sauce mess.

Rene ordered their signature Porky Melt, which is a house-made pork sausage patty with cheddar, sauteed onions and mustard on marble rye bread (not pictured). This was definitely a unique and indulgent offering and I liked it way better than the brisket. However, the pork was so greasy that we both literally had grease dripping down the backs of our hands. The flavors were great overall, but that oil has got to go.

The mac & cheese side was pretty good, though. The macaroni wasn’t overly sauced and the toasted panko crumbs were a nice touch.

And this is Fred - I didn’t eat him - begging for my attention.

My phone, the gastronome 9: Fatass edition

Sep23

Despite my waxing poetic about plant-based eating and green smoothies, I am still just taking baby steps. I am cooking and eating very little meat at home but when I’m out and about, I find it hard to say no to my favorite foods. What can I say, I’m a fatass at heart and old habits die hard. Scroll on and you’ll see what I mean.

Fette Sau BBQ in Williamsburg smokes their locally-sourced meats with dry rubs - sauce-free. They sell everything by weight and due to its high quality, it is quite pricey and the menu is subject to chance. This pulled pork and beef rib were so tender that they melted in my mouth, and so greasy that I could practically them coating my arteries. Despite having split the above with Rene, on a scale from one to fatass, this meal is surely a code red.

A few months ago, I finally made it to Balthazar, the iconic French restaurant in SoHo. I had the Bar Steak with their infamous pomme frites and bearnaise sauce. This moment of fatass-ness can be forgiven as one does not finally make it to Balthazar and simply order a salad.

Shrimp boiled with their heads on and tossed in a creamy garlic sauce with dill is a Russian specialty that one wouldn’t cook at home. It is a dish enjoyed exclusively at restaurants - as a snack, with beer. The experience of eating it is pretty intense: You dig into the hot dish with your fingers, tear off the head of a shrimp, as well as the legs and outer shell, give it another dip in the garlicky goodness and slip it into your mouth. Eating this dish is as much about the actual food as it is about the ritual. This particular shrimp was had at Kebeer, a beer bar and restaurant on Brighton Beach.

Hunter's Brooklyn

Above is the roast pork benedict from my beloved Hunter’s in Brooklyn. This being my third time at Hunter’s, I’ve already learned to expect nothing less than perfection and this dish was no different. Why anyone would choose to serve eggs benedict with measly ham instead of roasted pork is beyond me now.

This brunch was sort of a special occasion. I have been e-friends with Declan and Erica (America’s Cutest Cooking Couple from Cooking in College) for several years now but we have never met in real life - until a few weekends ago, that is. They traveled to spend Labor Day weekend in NYC and asked me to show them around, which I was super excited about. I suggested we start the day with brunch - as well all know that a great New York weekend includes brunch - and one at Hunter’s specifically. Fortunately, neither of us turned out to have Catfish-ed the other and all three were exactly who they said they were!

After sightseeing in DUMBO, walking across the Brooklyn Bridge, having midday beers at Beekman Garden and visiting the 9/11 memorial, we worked up quite an appetite and headed to Williamsburg to finish off the day. This time we decided to go less classy and dine on the bacon-wrapped, deep-fried Crif Dogs, which Declan and Erica loved. This fatass meal was had in the name of tourism, so it’s a-okay

After deciding to forego the wrap-around queue at Shake Shack, Rene and I walked toward Union Square and found ourselves at Clarke’s Standard - a brand new burger chain from the same people that brought us the iconic P.J. Clarke’s restaurant near Lincoln Center.

I ordered the Brooklyn Au Poivre burger ($7.75), served on a sourdough roll with sauteed peppers and onions and gouda cheese. The cracked pepper sauce cited on the menu was nowhere to be found on my burger, but besides this disappointing fact, the burger was lackluster. Located geographically between 5 Napkin Burger and Shake Shack, it was not on par with either peer.

This Bareburger was had during a work lunch with my fellow interns, Beatrice and Erin. If you are wondering just what that monstrosity is atop the burger, I will tell you. Those are spicy fried pickle spears. Yup…

This fatass moment was simply irresponsible. Eating a huge burger with country bacon, cheese and deep-fried pickles during a work lunch is basically saying goodbye to all energy and productivity for the rest of the day. I hope no one saw me dozing off at my desk that afternoon…

Lastly, here is a gorgeous photo I snapped on an evening in Chinatown.

My phone, the gastronome: 8

Jun12

Here are some fun things my phone saw me eat recently that I’ve decided not to dedicate individual posts to. Enjoy!

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A brunch of Croque Madame with a heaping side of perfect French fries at L’Express - a brasserie in the Flatiron neighborhood that so closely resembles Paris with its menu and decor, that it can cure even the bluest of Paris blues.

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“World’s Best” Mac & Cheese from Beecher’s that I split on a dinner date with fellow blogger Ishita. (Hi!) Beecher’s is a specialty cheese shop - also located near Flatiron - with a cozy bar/restaurant downstairs where the menu features many of their cheeses. We decided to split a small cheese board and this luscious dish. The broiled penne pasta was enveloped in a mild yet sharp cheese sauce. I don’t know about “World’s Best,” but I have had my fair share of mac & cheeses and this one is definitely at the top of the list.

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Radicchio and seared scallop salad with grapefruit and orange segments, cherry tomatoes and blue cheese - a light, springtime dish from one of my Brooklyn favorites, Bar Tabac.

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Fried chicken cemita sandwich from Cemita’s at Smorgasburg. “Cemita” refers to a type of sandwich that’s originally from Puebla, Mexico. The amount of layers that they are able to fit between two pieces of bread is unbelievable - black bean paste, crispy fried chicken breast, lettuce, tomatoes, pickled onions, white cheese and avocados. It tasted like, and I mean this is the more flattering way, a high end McChicken sandwich. Hey, maybe I should recreate it as the next Sandwich of the Month?

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Brisket and mac & cheese at John Brown Smokehouse. Rene works in Long Island City, Queens and one day, I went to meet him over there after work. LIC is a place I know nothing about and when our stomachs started rumbling, we happened to stumble upon this barbecue place and in we went. The place turned out super cool. You order your food up front and then take it to either an indoor or outdoor table. There’s also a small bar towards the back of the restaurant that serves wine and local beers on tap. And on that particular evening, there was even a live country band!

Although the place was fun and is good in theory, the food didn’t measure up. My brisket was poorly seasoned and on the dry side, and the mac & cheese was way overcooked. Rene got pulled pork and it was served to him practically cold. Surprisingly though, when I came home and Googled the place, I found rave reviews from a variety of credible sources. Hmm…

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When this years Googa Mooga was cancelled on the day that we had tickets for, my friends and I decided to make up for the lost calories and headed to our favorite Mexican place, Los Mariachis. Pictured above is the shredded beef burrito, that I generously shmeared with guacamole. What I love about their burritos is that they top them with this amazing tomato broth. The broth makes the burrito a succulent, comforting dish, instead of just stuff wrapped up in a tortilla.

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Last week, Rene and I planned to have dinner at Nom Wah. En route, we noticed Joe’s Ginger, an Asian restaurant that had all these Zagat recommendations taped to the inside of the window, which is usually a good sign so we decided to try it. The sesame chicken was your basic take-out style, corn starched chicken. But, it’s the scallion pancake that is the true judge of character of a Chinese restaurant, and this one was a disappointment. What is a chewy, fragrant snack at Nom Wah, was an oily, careless pancake here.

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My phone, the gastronome: 7

Mar9

Cover your keyboard ’cause you’re about to drool.

Scallion pancake at Nom Wah. If you’ve never had a scallion pancake, you are missing out. This treat is crispy, chewy and has a surprisingly complex flavor considering the few ingredients of which it’s comprised. It is safe to say that this is my newest edible obsession.

Nom Wah NYC

Without fail, every Asian restaurant I find myself at, the first thing I do is scan the menu for steamed pork buns. Sometimes they’re the small, dumpling-like type, but sometimes, they are the gorgeous, gluttonous type like this.

Nom Wah Tea Parlor

The pocket of sticky steamed dough holds a treasure of sauteed pork and onions in a sweet thick sauce. These pork buns at Nom Wah are what pork addicts like me lay awake and dream of at night.

Nom Wah Tea Parlor

Roast duck and wonton soup at Sammy’s Noodle Bar and Grill in the West Village. This diner-esque, depressingly-lit Chinese restaurant is famous for its giant bowls of authentic soup. Of the 20 or so soups on the menu, this one seems to be a great choice, especially if you’ve had a particularly rough day or froze your ass off while looking for a place to have dinner. The wontons are chewy, the duck is rich and salty, the broth is simple and there are stray pieces of baby bok choy. This bowl (which came in at less than $10) could easily feed a small country in Africa. Not surprisingly, I recommend the steamed pork buns here as well.

The dish below is called ‘Bahn Mi Bo Kho’ and it’s from a Vietnamese place in my ‘hood called Pho Hoai. I ordered this dish (which was classified as an appetizer at a generous $6.25!) because having eaten a few bahn mi’s in my life, I came to understand them as sandwiches, but what arrived was a giant bowl of spicy tomato soup with succulent pieces of beef and a warm baguette on the side. At first I assumed that I was to make a sandwich with the beef and bread, but settled for a fork-the-beef, sip-the-broth, dip-the-bread scenario. At the end I was glad this wasn’t a sandwich. This place is known for their noodle soups (pho); I also recommend the summer rolls and beef cubes over rice.

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And here is what Rene and I had on Valentine’s Day. I was dying to go to Cuba, one of my very the favorite restaurants in the whole of NYC, but they were all booked, so we settled on another Cuban place a few blocks down - Havana Alma de Cuba. We started with a red snapper ceviche, with shrimp, octopus, tomatoes, onions and peppers, all marinated in zesty lime juice. It was perfect.

Havana Alma de Cuba NYC

Next arrived another appetizer, something called Fufu de Camarones - plantains and garlic shrimp mashed together into a cake-like formation and served with some sort of gravy. This dish was so simple yet perfect. I can’t wait to recreate it at home.

Havana Alma de Cuba NYC

Lastly there was the Lechon Asado - shredded suckling pig served with boiled yucca and garlic mojo. This dish is a sophisticated Cuban version of pulled pork - again, highly recommended for the pork-obsessed! The succulent savory pork is lightly dressed in a garlic marinade, and the starchy yucca is plays the role of the silent but necessary partner.

Havana Alma de Cuba NYC

And here’s more Cuban goodness - Vaca Frita with an egg and fried yucca from Agozar. As you may recall, I first went here with the NYC food bloggers for tapas. This time, I went here with my friends for a celebratory birthday brunch. In spite of this unsightly presentation, the charred steak hash was incredible. I highly recommend brunching at Agozar. Not only do they have a great atmosphere and an amazing menu, but $25 gets you a brunch entree and unlimited sangria! Yes, you read right. Unlimited. Sangria. Just imagine all the daytime drunk fun you can have!

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Living with my cousin in Paris who is a dedicated juicer and smoothie-drinker really rubbed off on me. Since getting back, I have really bonded with my blender (I don’t have a juicer). I literally throw everything in there - fruits, vegetables, herbs, nuts and even flax oil on particularly adventurous days. Tip: freeze smoothie ingredients before blending to eliminate need for ice, and always serve smoothies in a chilled glass.

smoothie

Another habit I’ve picked up is being more adventurous with my toast. It’s easy to fall into a breakfast rut of coffee, oatmeal and eggs, but if you take extra time to plan your meals, you’ll have plenty of reasons to want to get out of bed in the morning! Use your imagination - try baby kale or arugula, tomatoes, avocados, eggs and/or lox as toppings, and always, always use a great base (none of that ‘Wonderbread’ crap).

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So what food habits have you picked up lately?

My phone, the gastronome: 6

Jan4

Here are some things my phone saw me eat lately:

MPTG Sandy grilled cheese

Grilled cheese sandwich: pumpernickel bread with sunflower seeds, muenster cheese, a few slices of fresh apple. This may seem strange at first, but if you make it, you’ll change your mind real fast.

MPTG Pronto's

Bbq chicken slice from Pronto’s Pizza, a place in my neighborhood: a thick crust topped with juicy chicken, sweet barbecue sauce and ranch dressing. Pronto’s doesn’t do classic Italian or Chicago-style pizza - I don’t think it can be considered “authentically” anything, really - but it is just so good. Their crust is always chewy and crispy, and the toppings are always fresh.

MPTG Ippudo

Akamaru Modern ramen from Ippudo (previously blogged about here). Their noodles are chewy and silky, and the pork-based broth is super flavorful. A steamy bowl of ramen is the best food to have on a cold winter night.

MPTG Ippudo 2

Pork buns at Ippudo - unfortunately, these don’t even compare to Momofuku’s.

MPTG Momofuku

Speaking of which, here is something new I had at Momofuku Noodle Bar on a recent trip there with my girlfriends, smoked chicken wings. I’ve never had anything like it before. The meat was so tender that it literally fell off of the bone and it tasted like… well, smoke. It’s amazing how they were able to transform something as run-of-the-mill as chicken wings into something surprising and unique.

MPTG Pork Belly

Those of you who follow me on Instagram may have seen a photo from this series a while ago - it’s pork belly over egg fried rice. Pork belly is something that I’ve been looking forward to cooking for longer than I care to admit, but have been intimidated by. For my first attempt, I braised the meat in soy sauce, garlic and a few other ingredients. Then I let it stand overnight in the fridge. Then I sliced it up, crisped it up in a skillet and tossed it in hoisin sauce. Although it was delicious and I ate it with great pride, it was not what I originally aimed for, so I will not share the recipe yet.

MPTG Cupcakes

Lastly, birthday cupcakes that my friends got for me. Thank you, ladies!

Wow. Looking through these photos, I realize it is truly a miracle of God that I don’t weight 300 pounds…

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My phone, the gastronome 5: via Instagram

Oct29

I cannot wait to edit my second video, review the awesome cookbooks and kick-ass food memoir that I finally finished, and post more recipes, but my schoolwork and real-life responsibilities have been taking center stage as of late. You’re gonna have to settle for my Instagrams as today’s post, ye loyal readers.

ENORMOUS Parmesan baked meatballs and penne @ V & T Pizza on the Upper West Side: a well-deserved gluttonous treat after roaming around Riverside Park all day (a place that’s arguably more beautiful than Central Park, and definitely less crowded).

Banana muffins for the soul

My go-to après gym snack: peanut butter on banana, washed down with low-fat milk. Basically, a deconstructed smoothie.

Yellowtail roll w/ brown rice

Red velvet cupcakes w/ cream cheese frosting for my friend Irina’s birthday

Rene and I recently spent a weekend visiting friends in Williamsport, PA; Acme BBQ is always a highlight of our trips there. Their pulled pork is still the best I’ve ever had, and the brisket is incredible as well.

Divine eggs benedict brunch at The Bullfrog Brewery in Williamsport, PA

Banana, fat free strawberry chobani and granola

Fred, he’s not edible.

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My phone, the gastronome: 4

Oct3

Here are a few interesting things my phone saw me eat recently:

One day whilst browsing a Chinese take-out menu, Rene stumbled upon the words “Sugar Buns.” $3.50 would supposedly buy ten of them. Neither of us has ever ordered them before but we were feeling adventurous and decided to go for it. To our very pleasant surprise, these little puffs of fried yeasty dough sprinkled with sugar arrived. Basically, they’re fried doughnut holes and they are delicious. Sinful and delicious. Next time you order Chinese food, look for Sugar Buns on the menu.

I happened to get my hands on a waffle maker recently and for my first attempt, I improvised the batter. Bad idea. I used buttermilk as the base and didn’t add enough flour, so they turned out bland and sort of flat in texture. If anyone out there has a great waffle recipe, please share it with me!

Sweet onion chicken schnitzel sandwich via Schnitz restaurant @ Smorgasburg: Fried white meat chicken, pickled radishes, tzadziki, pretzel bread. Ah-mazing.

Hotdogs via Asia Dog @ Smorgasburg. Hands-down, best hot dogs in NYC (along with Crif Dogs, of course).

Porchetta [pork-etta] sandwich @ Smorgasburg: Porchetta is a popular Roman street-food that is essentially slow-roasted aromatic pork on fresh bread. The pork was actually drier than I expected but delicious nonetheless - very herby and garlicky. It probably wouldn’t be traditional to drizzle it with something creamy and mayo-like but…

Perhaps my favorite thing to order at sushi restaurants, the spicy salmon roll.

Lamb burger @ Mikey’s on the Lower East Side: Grilled onions, jalapenos, peanut sauce. I stumbled into this burger joint after a night at the bar and was pretty excited to sink my teeth into something greasy and delicious. Unfortunately, this burger failed to satisfy me. Aside from the jalapenos, it was bland, and, well… wet. I want my $7.50 back.

Lavender macaron by Michael Allen Desserts via Fresh Fanatic - as delicious as it is beautiful.

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My phone, the gastronome 3: Sandwich Edition

Aug24

While it is impossible for me to choose a favorite food, it is safe to say that sandwiches are ranked pretty high. Seriously - bread is the perfect vessel for a meal. Rather than separating the carbohydrate, protein and vegetable groups in a meal, you get to have all three in every mouthful. And there’s no need to be fancy with silverware since you can eat it with your hands like the savage that you know you are.

Here are a few amazing sandwiches that I ate lately:

Grilled skirt steak sandwich from Num Pang: Juicy, charred skirt steak, pickled carrots, chili mayo and lots of fresh cilantro on a fresh toasted roll. The variety of fresh flavors and contrasting textures here can only be described as a party in my mouth.

Roast beef sandwich from Brennan and Carr in Brooklyn: They make the best roast beef that I have ever had - hands down. It is every bit as juicy and melt-in-your-mouth as you might imagine, but what really takes it over the edge is the option to dip the beef in their signature, unbelievably savory beef broth before it gets to the bun. And for true broth enthusiasts, there’s the option of dipping the entire sandwich in broth before it arrives at your table. If neither of those is sufficient, they also serve a cup of broth with every order.

Braised short rib sandwich with pickled cabbage, and potato chips from Landhaus: Succulent pulled beef generously drizzled with a smooth, silky cheddar sauce, on a soft bun - if I were ever on my deathbed, I would probably ask for this sandwich as my last meal. I think I’d find the grease dripping down my chin comforting. (From what I gather, Landhaus is a small “Farm to Sandwich” catering company. They don’t have a static storefront location, but you can find their heavenly offerings at Smorgasburg.)

Katz’s Delicatessen is not just a deli - it’s an institution that dates back to 1888. Non-New Yorkers may recall it as the setting of that unforgettable “Oh, God. Yes! Yes! Yes!” scene from When Harry Met Sally:

This is their signature pastrami-on-rye-with-mustard sandwich. It was good but I’m not personally big on pastrami, especially not for its hefty $16 price tag.

My phone, the gastronome: 2

Jul29

Fish taco, tortilla chips and house-made salsas @ Surf Taco in Long Branch, NJ.

Pastel colored gummy bears drowning in peach frozen yogurt @ Red Mango. Emergency snackage at Penn Station with my cousin Donna while waiting for the rain to pass.

This is the grown-up version of Hershey’s Cookies-n-Cream bar. Ah-mazing.

Post work sushi dinner @ Nagoya in South Brooklyn. Pictured above is my favorite thing on their menu: the calamari roll.

@ Goodburger, a burger chain in NYC. Their restaurants are neat and clean but the food is mediocre at best. All burger chains other than Five Guys and Shake Shack should just give up…

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My phone, the gastronome.

Jun24

See, I made a little rhyme! Aren’t you proud?

Here are some things that my phone saw me eat and drink this week:

Shake Shack fries and strawberry cheesecake-flavored frozen custard - two things that are as good together as they are separately.

Up until a few days ago, the only walking distance lunch options near my internship’s HQ were two sad delis. But luckily, every Thursday and Friday through August, there will now be a small gathering of food vendors under the Manhattan Bridge archway via Brooklyn Flea!

view from corner of Pearl and Water Sts.

On Friday I went to scope it out and decided on this amazing fried oyster po’ boy sandwich (via Brooklyn Oyster Party). Although the oysters were battered and dredged in a cornmeal mixture, I could taste how fresh they were. The sandwich included a heap of baby arugula, pickled red onions and chipotle mayo. $9 for lunch is a bit of a splurge, but hey, it’s not everyday they’re fryin’ oysters two blocks away from my work.

Cheese omelet and toast for breakfast - sure it’s less exciting than fried oysters, but still delicious.

Midweek dinner and drinks with my girls at a local Tex-Mex place. Pina Colatas are a guilty pleasure.

Chez Sasha

NYC food blog by a 20-something Ukrainian girl

Category Archives: My phone, the gastronome

My phone, the gastronome: 11

My phone, the gastronome 10: Long-lost #foodporn

My phone, the gastronome 9: Fatass edition

My phone, the gastronome: 8

My phone, the gastronome: 7

My phone, the gastronome: 6

My phone, the gastronome 5: via Instagram

My phone, the gastronome: 4

My phone, the gastronome 3: Sandwich Edition

My phone, the gastronome: 2

My phone, the gastronome.