NYC | The Modern

Tuesday, February 19, 2013 3comments No tags Permalink 0

Lunch for two on a freezing (but sunny!) afternoon at The Modern.

Dinner is nice, but I prefer lunch in the dining room, front row seats to the MoMA’s Sculpture Garden. An amuse bouche of arctic char and raspberries…

…then warm bread at the table. Cranberry-walnut, green olives, and a classic French baguette. Butter, soft.

And then another bite, this time of marinated mackerel with sake-miso gelée and trout roe. I live for that pop, pop.

We ordered the same dish for course one. Diver scallops with uni and Scottish salmon.

There was supposed to be tuna with caviar on this plate, but our server didn’t mention they were out of tuna. So we got double the salmon (not of the scallop and uni ;). Had I known, I would have ordered the rabbit terrine instead.

Next, cabernet-poached foie gras with kumquat confit and a black pepper caramel…

…and the sturgeon and sauerkraut tart, complete with a caviar mousseline. It comes to the table with a dome which is then lifted to release applewood smoke. One of my favorite dishes from the meal.

Here’s a closer look.

For our third dish, the squab and foie gras croustillant for two. Ahh, look at that!

Comes with baby farm vegetables and caramelized ginger jus spooned tableside.

And then on to dessert! This is the apple-pear duo. Turn the plate around to reveal…

…a stack of fluffy buttermilk pancakes atop pear-quince marmalade. A scoop of huckleberry sorbet to finish.

And then, the caramel parfait. That’s a hot fudge crisp fanning over the plate, held up by the caramel parfait itself. Comes with “ten flavor sorbet” and coconut tapioca.

The best part was the mango ravioli…it reminds me of this mango and jasmine cream  in the Cap d’Antibes (wish I was there right now :)

Would you believe I forgot to take a photo of the mignardises? Shameful! I recall pistachio bonbons, dark chocolate bonbons, a perfect banana-nutmeg gelée, and marzipan cookies for the table.

The Modern | 9 W 53rd Street, NY, NY 10019 | (212) 333-1220

Honolulu | Uni Pasta, Vintage Cave, and Avocado Smoothies

Sunday, December 30, 2012 3comments No tags Permalink 0

A few snapshots from this past week in Honolulu. We’re heading to

Uni pasta at Bernini.

Chocolate, peanut butter, and pomegranate at Vintage Cave.

Hello, Thang’s.

“Knock me up on the blower” at

They sell ice cream pie by the slice at Bubbies (all with equally crude names) and this is one is the best. Oreo crust with a layer of Oreo ice cream followed by mint ice cream and a fudge top. Ohlala!

I’ll take this over Stumptown any day ^_^

Honolulu | Omakase at Kona Kai Sushi

Monday, December 24, 2012 0 No tags Permalink 0

A good evening in Honolulu…

…starts with drinks at Salt…

…followed by an omakase dinner at Kona Kai. Washington Oysters! Raw and baked…

…then Blue Crab Stuffed-Squid. Sesame seeds to top, served in a sweet shoyu sauce.

Kampachi and Spanish Bluefin…

Snapper with Ikura and Aji

Shimaaji and Kampachi

Ahi and Salmon

And then the trio: Langoustine, Blue Shrimp with caviar, and Spot Shrimp with uni.

Final savory bite…you knew it would be uni right? ;) This is from Santa Barabara.

For dessert, a scoop lychee sorbet. Kristen had the mac nut ice cream (we liked that better). They also make coffee and green tea ice cream.

And because you can never have too much ice cream…

…a post-dinner stop at Bubbies!

Bubbies is famous for mochi ice cream (I think it’s so neat that we can buy it at Whole Foods in NYC). But when Salt Honolulu
3605 Waialae Avenue, Hon., HI 96816
(808) 744-7567

Kona Kai Sushi
3579 Waialae Avenue, Hon., Hawaii 96816
(808) 594-7687

Bubbies Homemade Ice Cream
1010 University Avenue, Hon., Hawaii 96826
(808) 949-8984

Odds and Ends from San Francisco

Friday, October 19, 2012 0 No tags Permalink 0

Last batch of goodies from San Francisco…aka all the odds and ends.

Afternoons at the Four Seasons

…and mornings at Ritual Coffee.

Other mornings at Four Barrel Coffee…

….and the “Chocolate Thing” from Arizmendi Bakery. A cheerful, large and buttery bun with dots of semi-sweet chocolate chips.


Crazy good sandwiches from The Sentinel.

Dinners at Beretta and Farina…

…Mission Street Eatery and Nopalito.

Late night delivery from Mission Chinese Food (I still haven’t visited the one in NYC).

A day in Sausalito (it’s

We always have lunch at Sushi Ran…

…don’t forget the uni ^_^

….and then get ice cream at Lappert’s. It’s not affiliated with the original Hawai’i Lappert’s (which I just learned). But they still have my favorite flavor, the Kauai Pie.

NYC | Sushi Azabu | Avocado Uni Soe

Monday, August 27, 2012 0 No tags Permalink 0

Another for the Uni Files.

This goes on our list of uni dishes to recreate at home. A ripe avocado split in half, the flesh scored deep. Buttery Santa Barbara uni to fill the pit, and then more to mound over the top. Wasabi on the side and a dab of shoyu. Huzzah!!

error: Content is protected !!