NYC Tastes

I've always admired restaurants that change their menu based on the farmers market, but I've never had a meal that truly showcased the season with such artfulness as Juni.   My aptly named appetizer the Spring Inspiration arrived in a cloud of smoke that hung suspended in air like dense fog rolling across the grass on a chilly April morning.  Once the smoke cleared a stunning field of snow peas, asparagus and microgreens appeared; like budding flowers arising from their winter slumber. A gorgeous Nova Scotia Halibut studded with lush greens and chickpeas evoked visions of a secluded koi pond just basking in the rays of the early season sun. Of course these are only my interpretations of the food, perhaps Chef Hergatt had a completely different vision when creating these gorgeous plates.  But one thing is certain...this man is a master at his craft and I can't think of a more incredible way to celebrate Spring. Juni 12 East 31st Street betwe...

My first leisurely lunch of the new year was at the wonderful Juni for the 3 course prix fix. We began with a bowl of house made Tagliatelle dotted with chunks of uni and winter truffle...   ...followed by a tender Black Cod with mint, calamari herb salad and a tiny bowl of Pommes Puree. These were so fluffy and light I was afraid they would dissipate into the air before actually reaching my taste buds. For dessert creamy Coffee Gelato and praline tulle covered in a zesty pear foam. What a perfect way to start off the New Year. Juni 12 East 31st Street New York NY 10016

If food is art then Shawn Hergatt may be the Picasso of our time.  The most recent lunch with my friend Carrie was a breathtaking display of colors and textures that just seemed to dance across the plate. Haas Avocado- Spot prawn- Cucumber Blossom Tapioca-Local Black Bass- Iberico Chocolate- Lovage- Oats Everything from start to finish was exquisite.  There were multiple times throughout the meal where we would both go silent, as if our taste buds were commanding us to focus solely on the incredible flavors in each dish; like the delicate sweetness of the tapioca pearls elevating a simple fish to extraordinary levels.  For $35 this 3 course meal is an absolute steal. Sweet Corn Beignets drizzled with honey and Green Tea Macadamia were a parting gift from the chef....just a small delicious reminder of the amazing meal....

As I look back on the past year I'm shocked by how much delicious food was involved.  I didn't come even close to hitting all the restaurants on my 2013 Wish List.  I made it to only two out of fourteen...yet I still consider this year an incredible success of food and drink moments for both old favorites and brand new places.  To the list! Best Wings-  Pork Slope/Talde This is a complete tie between Dale Talde's two Brooklyn restaurants.  Both are fried in rice flour for an ultra crisp exterior; the first coated in garlic, butter, Sriracha, Franks Red Hot and honey while the second combines crunchy peanuts, sweet chili and hot sauce.  I can't choose between the two and with both restaurants being just blocks apart there really isn't a need to:) Best Foie Gras-  Marc Forgione There aren't enough words to adequately describe how silky and luxurious the Foie Gras is at Marc Forgione.  This may have been the best thing I've eaten all ye...

Juni opened just two weeks ago in the Chandler Hotel and as I pushed open the big, shiny door I could still smell the fresh paint.  As I walked along the bar and into the main dining room I couldn't help but notice how quiet it was.  There were only two other tables enjoying a Labor Day lunch so the restaurant was quite empty.  The dining room is small and a bit sterile with a large table in the center that serves as a station for the wait staff and the focal point of the room.  I was a bit startled when I opened the wine list and noticed the cheapest white priced at $16 a glass.  It proved to be a lovely Pinot Blanc so I pushed off my wallet worries (and convinced myself the extra money was for the lovely stool my purse was given) with excitement for the the three course meal.  To begin Cherry Tomato,Tomato Gelee and Liquid Burrata. My server suggested this appetizer and it certainly didn't disappoint.  The heirloom tomatoes took shape in th...