Move over, Carbone. Step aside, Little Owl. Back off, Blue Hill. Bohemian has taken the top spot as my favorite restaurant in NYC. Actually scratch that, my favorite restaurant ever. I don’t think I’ve ever been to a restaurant where everything I ordered was absolutely top class.
Bohemian is a Japanese-French fusion restaurant that’s hidden in the back of a butcher shop in NoHo called Japanese Premium Beef, Inc. The place is pretty small, seats probably 20 people total. Highly recommend going.
Washuyu Short Rib Sashimi. This was easily my favorite dish that we ordered. Moist on the outside, pink on the inside. So succulent, so juicy.
Foie Gras Sushi. Foie gras and sushi rice go together like peanut butter and jelly, like bagel and cream cheese, like M&A.
Mac and Cheese
Foie Gras Soba. Best noodles I’ve ever had.
Bohemian Cheesecake. This was really interesting – souffle on top, goat cheese base on the bottom.
Baby, this might, sound rude / I’m taken, but I want you / And I don’t want to play by the book, no rules / You say you can’t have cake and eat it too / But ain’t that what you supposed to do? / Ain’t you supposed to eat it too? / Ain’t that what you supposed to do? / Ain’t I supposed to eat it too? / If cake’s on the menu
-Trey Songz / Trigga, “Cake”
How is finding the perfect girl like finding the perfect dessert? It’s probably not, but it’s provocative? It’s all about the ingredients/traits, cold or hot, how much time/effort you put in, mix it up or not, and most importantly – who you are sharing it with?
Sexy Cooking Baking Mixing Time with M (part 四) Summer Time Desserts (aka “what I can do with strawberries”)
Step 1: Start with a blank canvas (blind date?). But not just any blank canvas – heavy whipping cream (not that type of whipping) – this is a canvas that looks better and better as you mix it up. Sometimes you turn the blender on high and you don’t know if it’s working correctly – but with patience, you will make creamy deliciousness.
Step 2: Okay, skipping a few steps, but here’s the point of derisking: look at all the goodness you put in – there’s no chance this wouldn’t taste good. We added some chocolate-chip muffin pieces, kit kats, reese’s pieces baked into the crust, “fresh” berries, and whipped cream with condensed milk + vanilla pudding.
Step 3: Never let anything go to waste – good ingredients are hard to find – so we made made strawberry jello with slices floating inside. Some prefer the straight-laced, I prefer a little slant.
Step 4: Sometimes you turn up the heat, sometimes you chill out and see what happens. Sometimes you mix the hard and the soft, sometimes you let them rest in separate, albeit, connected spaces.
My favorite hot pot restaurant in the entire world is in Shanghai and their concept couldn’t be any simpler. You pick a fish from a tank and they cut & cook everything – bones & head for soup and the meat for fish balls.
So, adding to the list of things I don’t understand – where’s the rest of the fish when you order a “red snapper” from a fancy restaurant? To find out – I bought one from the fish market and grilled it myself.
Sexy Cooking Time with M (part 三) Grilled red snapper with random seasoning
The guy from the store cut his hand cleaning this bad boy. Hopefully that’s not why its so red…
My philosophy on seasoning is about depth over breadth and traditional over complicated – some salt & peppa & garlic and since I’m too hungry to wait for the lemon to set (I throw some slices on top). I like to do 1-2 minutes in the microwave because the meat is so thick…
Can you cook non-meat on a George Foreman grill? Why not (aka, that’s why I microwaved it before). Lemon inside in case it dries out…
Which it didn’t. Brown on the outside, white and tender on the inside, with a dollop of tartar sauce on the side –> safe to say fancy restaurant sauces != better tasting fish…
And more pieces to make more stuff with! I accidentally Oberyn Martell’d the head but whatever, I just threw in a pot and it on low-medium heat…
And I get steaming hot fish soup. Or ‘fridge it and get some fish jelly….
There are probably only two things in the world that I think I’m truly good at. First is sleeping. Second is eating. But you can’t just always eat out or else you’ll go broke and/or get super rotund. Thus, I frequently cook my own meals and here are just a couple dishes that I’ve made recently! String beans with bacon stripsA real man’s salad – chicken breast on a bed of arugula Crabby Patties! Nah just normal beef patties from Trader Joe’sProbably one of my favorite dishes to cook – braised chicken wings. Pretty simple steps: 1. Heat up olive oil in pan and brown both sides of wings 2. Pour 1/4 cup soy sauce and flip the wings to make sure both sides get coated 3. Add 2 cups water 4. Add sriracha sauce to add a little kick to the wings 5. Put on light boil for 40 minutes Homemade mochi! Just kidding, these were store bought but they’re so beautiful aren’t they? Green tea mochi with red bean pasteWhite peach mochi so good
I hate to say it… but this place was pretty average. It did not knock my socks off by any means. Though I did have pretty high expectations coming in, but still, I felt like the stuff we got was good not great.
Minetta Tavern 113 Macdougal Street
New York, NY 10012
I may not own many possessions in this cold, hard world, but one thing I don’t have a shortage of is theories that I pulled from my a**. Why are Asian men hairless? I’ve got a bastardized evolution theory for that. Don’t know how to prioritize? Let me tell you about my pick-2-out-of-3 theory. And, why are there no repeat customers to your magic crib? I’ve got an answer and trust me, it’s not your morning dragon breath.
So here’s my Sunday Morning Theory: Saturday morning girls just want to go home and change and Sunday morning girls usually have brunch plans. So if you want to keep a girl, you just have to convince her that your eggs are better than Penelope’s eggs.
Sexy Cooking Time with M (part 二) Mushroom Crepe Stuffed with Beef/Veggie/Thai Sauce
The finished product. Yes, it looks delicious when you are done, so sit tight. Yes, I ate half of it while I was cooking it…because once you hand it over, you’re not getting any back. (Impress-factor: eating like a man)
Skipping to the fun part – probably unnecessary, but hey if you’re not having fun cooking, you’re not doing it right. (Impress-factor: evenness)
Alright, so first you beat those eggs into yellow oblivion. You do lift, right, bro? And add some color with finely chopped up scallions and mushrooms. (Impress-factor: arm muscles)
Like last night, don’t go too fast in the beginning – turn the heat on medium and let the gooey liquids chill first before turning up the heat to sear the bottom. (Impress-factor: patience)
Flip that over and work the other side too. (Impress-factor: multifaceted-ness)
You didn’t forget to cook each part separately before the inside is just as important as the outside. So stir fry the veggies before inserting into your egg-crepe cocoon. (Impress-factor: the feels? all the feels)
Add some flavor. I used Thai pad thai sauce but you can choose whatever adds to the flavor without taking away from the individuality. (Impress-factor: not bland)
Wrap it, present it, smile it. (Impress-factor: finishing strong)
Actually it was lunch. But seriously, this has to have been one of my favorite meals of all time. Highly recommend it anyone who wants a nice meal for a completely reasonable price. (Huge portions too). And extremely easy to get to. You can either take the 2,3 to 116th St. which takes you directly outside the restaurant or the 6 to 116th and walk 5 minutes.
Amy Ruth’s 113 W 116th Street (on Lenox Ave)
New York, NY 10026
Because I live on an island, questions like, “if you are stuck on a deserted island, and you had to pick one ramen place to sustain you for the rest of time…” becomes maybe 1% more relevant. So, similar to my search for the perfect girl, I have wandered the streets of Manhattan (and recently veered into Brooklyn) in search of the perfect ramen joint – hoping that someone will say, “of all the ramen joints in this town, you walk into mine” … or something like that.
Anyways, emo-side-rant-aside, my leader for the last two years has been Totto’s chicken broth ramen. But yesterday I found an usurper to the crown in the form of Jinya Ramen.
Address: 24 Greenwich Ave, between Charles St & 10th St in West Village Price: $11-14 for ramen, $4-9 for appetizers, and you’re not allowed to order the rice bowls at a ramen joint
Hours: Takes a break between lunch and dinner – til 11pm on weekdays, 12am on Friday-Saturdays Wait / Reservations: They take reservations but I got in Saturday night without a wait – YMMV
I was feeling down, so I ordered the fruitiest glass of sake. Hmm look at the wood decor. This place is pretty classy compared to Totto or Menkui.
There are moments that you hear five words about a girl dish and you just know you have to see her try it. Here, that was the homemade organic tofu, made fresh…at your table! So it’s like booking at Circle, where they bring the delicious “fruit” to you! Jk. But so needless to say, I didn’t need much convincing to know that I wanted to bring the waiter over to pour out some for me.
They give you some toppings and you wait about 5 minutes for the tofu to chill and thicken. Really freaking good…
For the main, I got the Tonkotsu Black, with about 5 toppings included and you can ask for extra fresh garlic (pressed by yours truly). Like the perfect Asian girl, I probably wished there was more meat in the soup, but it was secretly fun to have her make me do some work for my meal.
Like the girl who keeps you wanting for more, I’d go back for the shrimp toast and crispy rice with spicy tuna, and “umami-flavored” sake, and the rest of the ramen choices. With spicy chicken ramen and fried crispy chicken options on the menu, is this the mythical best of both worlds that could overtake both Totto and Mad4??