Brunch is for your best friends. This past Sunday morning I got to do brunch with one of my oldest and dearest friends, in the city for a weekend visit. We went to Whitehall, the self-proclaimed “Modern British”Café/Bar and Restaurant on Greenwich Avenue in the Village. After gabbing over coffee and tea for about as long as we could before we really started to annoy the forgiving waitress from who we begged “one more minute” for a little too long, we ordered eggs.
The best thing I ate last week was brunch at Buvette. Jodi Williams, the masterful chef behind this charming, self-described “gastrotheque” on Grove Street and Bleeker, is also the chef of my all-time favorite: Gottino, the “Gastroteca” not far away on Greenwich Avenue. Two of the most lovely establishments in Manhattan, Buvette and Gottino are oriented towards small plates for any hour of the day. Brunch at Buvette is full of butter – and why shouldn’t it be? The food is french-inspired and the beautiful, 50-person two-room space, with a communal table in the back, feels like an elegant kitchen straight out of Provence.
We started brunch at Buvette with Anchoiade – a tartine with salted butter and anchovies; Pesto Di Noci – a walnut pesto tartine with parmesan and thyme; and a fig and honey tartine. Next I had steamed eggs with smoked salmon and creme fraiche on buttered toast, while my neighbor had Les Oeufs Americaine — sunny-side up eggs and bacon on toast. Everything was heavenly. As its website says, “I love Buvette.”
It’s really a toss-up this week among a few, incredible dishes. I don’t typically eat out as as much as I did last week, but with a few friends in town and my birthday this past Saturday, Indulgence with a capital I became the word of the week. I took the opportunity of a friend in from L.A. to try Rosemary’s for a leisurely lunch. The Foccacia di Recca filled with Straccino cheese is one of the runners up for the best thing I ate last week. The sharp, melted Straccino is sandwiched between two, fluffy squares of salty foccacia for a decadently delicious starter. The chopped salad at Rosemary’s is perfect, as is the olive oil cake.
I took the opportunity of another friend in town and my encroaching birthday to grab a glass of wine and crostini at what is perhaps my favorite wine bar in the city: Gottino, where the food and ambiance are impeccable. The crostinis — from Acciughe E Burro salted anchovies and homemade butter, to Pesto Di Noci walnut pesto with parmesan and thyme, to my favorite, Carciofi E Mentuccia slow cooked artichokes, mint and pecorino – make the perfect appetizer or after-work small plate.
This photo of Neta is courtesy of TripAdvisor
Alex and I took a wonderful trip to Vermont, full of foliage, crisp air, vistas of rolling hills spotted with red barns and farm silos, and of course, a lot of food and wine. We stayed at the North Hero House for two nights, a beyond charming bed and breakfast on North Hero island on Lake Champlain. The kitchen at North Hero House sources almost all of its ingredients from local farms and purveyors, listing the sources on the menu so that you know where most, if not all, of your dish came from. The almost startlingly tender Free-Range Misty Knoll Chicken cooked two ways: slow-roasted breast and crispy leg confit, served with summer vegetable succotash and roasted chicken jus is another runner-up for the best thing I ate last week. We also spent a night in Middlebury, where we ate at the classic favorite of my college friends:American Flatbread, which was doing the farm to table thing before it was a thing. The pizza is cooked in a big, earthen oven in the middle of the restaurant and sliced into sticks as opposed to pie slices. And I couldn’t leave Middlebury without a sandwich from another old favorite: Otter Creek Bakery. It was a perfect, Fall weekend, mixed with new sights (Mount Mansfield, the North East Kingdom, the Champlain islands) and nostalgia (long drives, slow walks, and my college town).
But the meal that takes the birthday cake for this week comes from Neta, a new, upscale sushi restaurant in Greenwich Village. Where do I begin? Elegant, sophisticated, fresh. The words don’t do the food or the restaurant itself justice. Alex and I tried King Mushrooms with spicy pomme frites and serrano peppers; sushi so fresh it not only lives up to but essentially epitomizes the restaurant’s name (Neta means “the fresh ingredients of sushi”); and a few “omakase” or “chef’s choice,” including lobster and fluke wrapped in cucumber. Delicate touches to each dish elevate but never upstage the freshness and quality of the ingredients. From small plates to sushi, our whole meal at Neta was the best thing I ate last week.
House-Infused Ginger Mekhong, Calamansi, Aperol, Bitter Lemon Soda
Courtesy of Kin Shop
Aperol is my new favorite liqueur. This summer I’ve been loving any cocktail – made to order or of my own, novice creation – mixed with this orange-colored aperitivo. My latest favorite came from Kin Shop, Harold Dieterle’s outstanding Thai restaurant in the West Village.The creative, contemporary, family-style dishes at Kin Shop, like the Squid Ink and Hot Sesame Oil Soup and the Roasted Duck Breast with Crispy Roti, Green Papaya, Fresh Herbs and Tamarind Water are not to be missed. Neither are the cocktails. The ginger-infused Mekhong – a Thai whisky – mixed with Calamondin – an Asian citrus fruit – melded perfectly with lemon soda and with, of course, Aperol. Garnished with a piece of candied ginger, the Sohm & Khing cocktail matched the food in presentation and flavor- everything was exquisit.
(For another Aperol-flavored cocktail, try Locanda Verde’s Rosato Spritz, which I had the absolute pleasure of a drinking before dinner there. Hanger One Mandarin, Rosato Vermouth, Aperol, Passionfruit and Soda.)
I’ve been wanting to try Popbar for a while, and on Thursday night, I finally did! A make-your-own popsicle store, Popbar is ideal for New Yorkers who want it their way and on the go.
You start by choosing your popsicle flavor: gelato like coconut and gianduia, or sorbet such as blood orange or lemon mint. Next, you decide if you want your popsicle dipped in the likes of white chocolate, dark chocolate or caramel. Finally, do you want a topping on that? Crushed almonds or shaved coconut?
I chose a mixed berry sorbet pop, half-dipped in white chocolate coated in pistachios. It was simply delicious and I will definitely be trying more mix-and-match popsicles over the summer.