Category Archives: Aller Resto

Frita Batidos








A Kajitsu Flash [(For)(Back).ward]

Kajitsu | Chef Masato Nishihara

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Katjitsu on CHOOSE FEAST


—> ! Here is my original look at Katjitsu.

In Lena’s Honor | Radegast Biergarten, BK

Momofuku’s Williamsburg Milk Bar

Just caught wind of this development in Willy B. I’m definitely a fan of David Chang and his pork-driven empire. I will be Chasing down these pork buns tomorrow, and trying some of Christina Tosi’s Milk Bar creations.

382 Metropolitan Avenue, Williamsburg, NYC 11211

A casual Sunday lunch | a razor, a shiny knife

A surprise Lunch aboard New York’s L train orchestrated by the      “a razor, a shiny knife” supper club.

The spectacle was complete with a maitre d’ announcing dishes and entertaining


La Esquina

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La Esquina exudes authenticity, granted my only reference is limited to my one Mexican friend Hector; however, this feels real and the ingredients have an identity. So often “Mexican food” is just multiple takes on a bean and rice mash-up. … Continue reading

Peter Luger and the Porterhouse Breakdown

Firstly, we made sure that Gabbie changed into her Chanel ballet flats,and stowed her soggy sneakers. Two whiskeys and sodas and Mr. and Mrs. Vener were swept away to their quiet table in the corner, by the coat rack, and the handicap bathroom. The dark wood paneling, and quintessential Teuonic- ( refers to the germanic people) styled parlor rooms were completely exposed by the solar capacity of the 1,000 watt chandeliers. In this light the room lacked all it’s possible charming qualities, similar to visiting a dive bar in the light of day. This sort of lighting is neither flattering nor nice.

I have never lost a bet to a Montenegran man (Danny), and I’m not about to start.

In a state of flub after having eaten the entire rear quarter of a cow, I realized my personal achievement that night. I had finished the Porterhouse for two, hooray! I won the bet. This is up there with going to school in Paris, and traveling to Niger. This moment evolved into me escaping to the bathroom for an immediate yet foreseen bowel movement. Upon returning from the bathroom, I’m confused and leery of the smirk on Mrs. Vener’s painted face. Was I in the bathroom too long? I shirked over to the table to examine the dry T-bone on the center of the table. It dawned on me that I had been tricked, from Mrs. Vener I could expect this- but from Danny?! That swatch of meat in the crook of the bone had been discovered, exhumed and brought into the light, literally. I had deliberately avoided that bit, too full, too proud. A bet is a bet however, I have learned that from my grandmother. Alas, I tongue and toothed that sinuous bit until only a rubbery fishnet of tough fat remained. I’m a winner dammit. Christmas eve dinner=success.

You don’t know the address of your place of work afters 7 years of employment?

We started with:

Baked potato————————————dry

Bread basket————————————good

Tomato and onion salad————————-crude

Shrimp—————————————–not shrimpy

Fries——————————————-neither here nor there

Famous steak sauce—————————-sickly sweet

Chocolate coins and coffee———————-awesome


The porterhouse for 2————————–exciting- expertly seared crust (crisp, chewy, and charred). definitive cuisson, and lovely red center.

Creamed Spinach——————————-dairy free

Bacon appetizer——————————–bold

Ice water—————————————late

Debit cards accepted as of Nov. 2009 (who knew?) Also, Peter Luger credit cards welcomed

Oh also, yellow cake and chocolate frosting at the house an hour later——–decadent.



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Pork ramen with belly, pulled shoulder meat and pork broth. No pork left behind. Lunch Companion Pork Bun with cube of crispy and unctuous pork belly, hoisin sauce, two crisp cucumbers, all wrapped with a soft and moist bun.

Grant Achatz Tableside- Chocolate: Blueberry|Tobacco|Maple

Suckling Pig Feast at Daniel Boulud’s DBGB Kitchen & Bar

“The restaurant now offers a lavish spread, to feed as many as eight,centered on a whole suckling pig from DeBragga & Spitler, roasted…and stuffed with sausage.

The feast starts with head cheese, followed by the pig and its entourage, consisting of white and red sauerkraut, truffled brussels sprouts, and a gratin of potatoes, Gruyère and Swiss chard. Guests will be awash in an unlimited river of beer selections and then served baked Alaska”.

This is the kind of meal where you have to call ahead into work, and explain that you’ll be ill in the morning and therefore will not be making it in; however, don’t let this be a deterrent. They’ll understand.

Not only does the meal consist of head cheese, sausage stuffed suckling pig, all the creamiest, most filling side dishes you could want, and unlimited beer, but it also ends with a Baked Alaska. That is so over-the-top.

Needless to say I am looking for seven able individuals to join me.