VOSGES #Chocolate

This store started in Chicago if you already know.

'Glad to see their store here in NYC - SoHo area.

And they just started selling pandan ice cream!

Soft ice cream at that - chocolate with pandan!

And of course their famous decadent chocolate.  This is America's answer to European chocolates!

Not only am I a Foodyholic, but a Chocoholic as well.  I love their dark chocolate with bacon or dark chocolate with coconut and banana and also dark chocolate with dark salt or Himalayan salt.

OPENING OF ALFREDO100

Once Alfredo of Rome at Rockefeller Center, this restaurant has come back celebrating it's 100th anniversary in Rome at it's new location at #7 E 54th Street with a new name Alfredo100.

It is now officially opened and one can now book for reservations.  It will me open for lunch and dinner.

The place has a small private room in the back to celebrate or hold your important business lunch functions for those  important occasions to discuss things privately over lunch.

They have kept the traditional Alfredo Fetuccine in their menu that has become famously synonymous to their legendary name.  You can taste the Parmesan cheese which makes it one of my favorite dishes.  To me, it's like the Italian answer to a rich macaroni and cheese.  We chose to get a plate of this for our table and divided it into 4 to enjoy.  This dish is mixed at our table and served with golden utensils - 

Instead of a silver spoon. Very special.

As an appetizer, we had prosciutto served over watermelon and orange slices with endive above.

Another appetizer option is half a quail served on a bed of sautéed chard.

Above is clams vongole in white sauce.

My Chilean sea bass was served on sautéed greens. It was cooked perfectly. They actually ask you how you want your fish prepared - well done, medium or rare - just like you would be asked if you ordered steak.

For dessert I chose the layers of crisp cookie-like wafers with lemon custard sauce and fruits on top and in between.

The apple tart above has 2 crisp apple slices on top.  They look like the restaurant's sign out front.  Am not sure if that was it's intention.

Above is the cut up version of the Tiramisu that was served so you can see the layer of chocolate pastry in between the cream.

There is a bar lounge in front where you can meet for drinks after work or shopping or even before or after theater. Certainly a good addition to the neighborhood to dine in right in Midtown Manhattan!

#ALFREDO 100

7 E 54th St., NYC, NY 10022

Quick bite to eat

Across from St Peter's Hospital is a small Greek Restaurant:

Anton's

RASA

Today I stopped by this restaurant in 8th St in Greenwich Village between Fifth and Sixth  Avenues.  It's a Malaysian/Singapore restaurant.

There used to be a sushi place here before.

For a quick lunch, I opted for a sweet and crunchy squid appetizer as my main course:

I think this would be good to eat with beer or wine.

To balance my diet, I ordered a vegetable green curry.  The broth made of coconut milk and green curry was tasty served with rice.

I think I'll come back to try more dishes. This has potential in my list.

Looking forward to try it again.

#RASA

 W 8th Street, NYC, NY

Old Ice-Cream Gadget #Donvier

I got this iberico 10 years ago and found it in my clipboard.

You out this in the freezer for a fee hours. You add your cream, sugar and fruit or whatever flavor or syrup you want, mix it for 10 minutes and and you've got half a pint of ice cream!

Good for someone on a strict carb or healthy diet. You can control the portions and try your own flavors.  Maybe even control the sugar content.

I'm going to make coffee ice-cream with coconut sugar which is better for you and use less!

#Fresh Whole Shrimp in minutes!

'Went to Chinatown to buy live while shrimp today.

What I am sharing with you is one of my favorite dishes to eat. So simple to make. It's the ingredients that count.

Above is the cooked shrimp.

#RECIPE:

1 lb fresh shrimp unpeeled

1/3 can of 7-UP (or comparable soda)

3-4 slices of fresh ginger

1 stalk of scallions

Combine the ingredients in a wok or pot except the shrimp.  When it comes to a boil, drop the entire shrimp in and cover to cook.  After 2 minutes, mix the shrimp to get the uncooked ones to the bottom. Cook for about 1 minute more.  Soon as it turns all orange, removed from heat and drain.

To eat my way, I prepare a dipping sauce as I peel them.

DIPPING SAUCE:

1/3 cup of seasoned Japanese rice vinegar ( if you don't have one mix vinegar with 1 to 1-1/2 TB of sugar)

1/8 cup of soy sauce

1/8 c cup of minced scallions

1/8 cup of minced cilantro

I eat it with garlic fried rice. Sometimes instead if the dipping sauce, I make a tomato/onion or scallion salad with minced garlic seasoned with a little fish sauce and a tsp of sugar.

IPPUDO #Ramen Place

This ramen place in Manhattan imported from Tokyo has been a popular spot since it opened in East Village.  It is always crowded and expect a line except around 2PM.  And that doesn't surprise me.  Their noodles are made in the premise and the broth is made in-house as we'll.

But my favorite is their pork buns.  

BOULEY #French Cuisine

This is an elegant restaurant. The moment you enter, you will smell apples as fresh apples are decorated at the entrance WALL - a wall of fresh apples!

This is part of the entrance after the room with apples where you can wait for your party if you wish. Behind is the restaurant and below are private rooms for private parties.

They bring their own variety of wonderful baked breads.

BOULEY always starts with an amuse bouche to open up your palate.  This happens to be grapefruit puréed and fluffed.

Their presentation is so haute cuisine French and European.  Fluffy type meringue with smoked salmon in between was one of the appetizers.

Special green soup.

Kobe beef cheeks is phenomenal as a main course.

Above is the caramelized pear with chocolate and cream under.

The caramelized pear was complimented by a sorbet with grape sauce on top.

Although they have raised their prices in the last 5 years, BOULEY continues to be one of my favorite restaurants in the city.  Their prix-fixed lunch is outstanding!

Bouley Restaurant

163 Duane St, New York, NY

STROFI - Athens, Greece

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