Monthly Archives: November 2010

Nov 30 2010

This eclectic Korean narrow haunt of many always hits the spot!  David Chang really has a knack for blending wonderfully bold flavors and textures. I’m not a huge fan of sweet and savory but Chang always seems to find the right balance. I’ve been a lot, and for this quick lunch I tried two new things- the monkfish and the ham.


Pork Buns: Never disappoints!

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Nov 29 2010

Sometimes you need to shake things up. I wanted something different for this Sunday’s brunch outing. So we went to Kittichai. I’ve been for dinner but never for brunch.

This Thai fusion resto has an innovative menu with an equally pleasing dining room. The decor is chic and elegant with the reflecting pool, bottled orchids, buddhas and candles.

The All-You-Can-Drink brunch for $25 is a steal- and there’s a pretty good selection of brunch dishes with a Thai twist- eggs, pancakes, french toast, salads, pad thai and more!

The vibe was upbeat with a good crowd and cool playlist.

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Nov 28 2010

Socarrat is cozy, authentic, lively, and the food is great! The exposed brick, long communal table, and paintings really adds to the charm of this Spanish resto.

I must caution you though- if you go at prime dinner time, 8p-9p- expect a bit of a wait. They don’t take ressies. The good news is, you can always go next door to the adjoining tapas/wine bar until they call your name.

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Nov 23 2010

So everything that happens in Vegas doesn’t necessarily stay in Vegas! This Vegas Thai resto migrated to NYC a few weeks ago.

Everything we had was very good- some more memorable than others. The bold flavors, spicy kicks, textures, high quality ingredients, and combinations really got us excited . The broad menu offers regional and inventive dishes.


Tom Yum Koong: Spicy sour soup with prawns, lime, lemongrass and cilantro. A wonderful way to start the meal- a warm, flavorful bowl of yumminess!

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Nov 22 2010

This is definitely one of my faves. Dell’Anima is very simple and chic with a “wine bar” feel, and the food is top notch!

The flavors and textures of most dishes are savory and authentic.

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