Tag Archives: photography

Del Posto NYC: Deliziosa e Ricca

Birthday brunches are always fun, and this past week I went to Del Posto in Chelsea, NYC, and had an amazing Italian dining experience. According to Opentable, “Del Posto is the first Italian restaurant in almost 40 years to be awarded 4 stars from the New York Times,” and it surely did meet that expectation of a highly rated Italian restaurant in NYC.

Del Posto’s brunch/lunch prix-fixe price is at $49 and consists of three courses with your choice of antipasto, secondo, and dolce. You can also get pasta for the entire table for $10 per person, though it is a bit annoying for experimental diners like me, who would like to have everyone order a different kind of pasta so that everyone could try, instead of having to choose one for all.

Enough complaining, the following photos show the artful plating that amounted to the incredibly savory experience. The names of the food are as follows (in order of appearance): Chef’s special appetizer assortment (changes daily I suppose), Antipastis-Lobster alla Cesare, Truffled Beef Carne Cruda, Primi-Pumpkin Capellacci, Secondi-Rare Atlantic Salmon, Dolcis-Chef’s Special (some form of toasted apple crumble with ice cream) and Fette Biscottate.








Of course, long live pizza, but once in a while, exploring other Italian food is never a bad idea. I would definitely recommend going for lunch rather than dinner if you just want the experience as their prix-fixe is much cheaper during lunch, though it is still pricey. For more detailed info for each food item, check my foodstagram ! or delposto.com/menu/


Veggie “Hand Roll” with Honey Mustard Dipping Sauce

Hello again everyone!

This week we’re going to move out of the realm of dinner and explore a lighter, and usually more rushed, meal: lunch! The goal is to show you all that lunch doesn’t need to be a rush job. Instead, it should be the mid-day break that you look forward to. So here’s your challenge: pick a day next week that you’re going to forgo to protein bar and on-the-go yogurt and make lunch in the morning. If you need some help deciding what to make, I can help!

Today I’m sharing with you Veggie Wrap “Hand Rolls” with a Honey Mustard Dipping Sauce. This recipe is an obvious play on sushi. We’re going to put a ton of fresh, crunchy veggies and hummus in a crisp seaweed wrap. Our “soy sauce and wasabi” is going to be a deliciously sweet and savory honey mustard. It’s fast, it’s easy, it’s so good.

Here’s what you’re going to need to…

Wrap/Hand Roll

1 Raw Nori Seaweed Sheet

1 Red Bell Pepper

2 Carrots

2 Leaves of Kale

A heavy dollop of your favorite hummus


Dipping Sauce/Soy Sauce

1 tsp. Dijion Mustard

1 tsp. Honey


FIRST… Wash your veggies well. Julienne the pepper and carrots (cut them into long, thing strips as seen below.) Cut the tough, center core out of the kale. Then, just rip the kale into bite-sized chunks.

When all is said and done, your cutting board should look like this…


TO MAKE THE SAUCE…Put your teaspoon of both dijon mustard and honey into a small bowl. Mix it up. (How easy is that?!) You can use another kind of mustard if you have no other choice, but I strongly encourage the dijon. The difference in flavor is really noticeable.  The dijon has a kick that plays off the honey brilliantly. It’s borderline magic.


NEXT… Toast your seaweed. You can do this several different ways. If you have a convection oven, that’s the easiest. Pop the sheet in there and toast it for about 30 seconds, or until it turns green and is flexible to the touch. The change from toasted to burnt happens really quickly, so keep your eye on it. Other ways you can do this is holding the seaweed in tongs over an open flame or in a dry pan on your stove top.

TO ASSEMBLE… Do this quickly while the seaweed is still malleable. First spread a generous heap of hummus into the middle of the wrap on the diagonal (because thats the direction you’re going to roll it.) Then, add your cut vegetables. You can put as many as you feel comfortable with. I like to really load it up. If you have extra, just make another wrap, or dip it in more hummus!

Roll it all up on the diagonal, using your fingers to scrunch in the veggies and keep the roll tight. Channel your inner Chipotle worker. Then, slice it down the middle and you’re ready to eat!


Happy lunching everyone! Let me know how this works for you in the comment section below. I would love to hear from you!


Bann Korean Restaurant

This week I returned to one of my favorite Korean restaurants in NYC (excluding Flushing, of course) that is outside of Ktown, Bann Restaurant in 50th and 9th Ave.

For appetizer I had the pork buns, which consist of korean-style boiled pork marinated in a special spicy sauce and a type of raddish-kimchi in rice buns. For main entrees I had Yuk-hwai bibimbop and Galbi-Jjim.

First off, bibimbap at Mill is great when you cannot go off campus, but Bann truly has an AMAZING bibimbap. (Even though in Korea no one really goes out to a restaurant to order bibimbop). Yuk-hwai is raw beef thinly sliced like sashimi and usually marinated in sesame oil and sesame seeds.

Galbi-Jjim was also amazing, and it is one of my favorite dishes in Bann. Galbi is korean-style beef barbeque marinated in a sauce that usually consists of soy sauce and sugar. They cook it together with squash, and the combination of the two is perfection!

That said, Bann also has a lot of vegetarian/vegan options for Korean-food lovers, and I definitely recommend you leave Mill (even though I still love Mill during midterms and dreadful days stuck on campus) to try this place!


Purely Food Porn: Dos Caminos Meatpacking

(Disclaimer: this is not a review entry but a photo-dining experience)
Last week I went to Dos Caminos in Meatpacking for NYC Restaurant Week.

Having only been there for a quick bite simply for guac and chips (or fajitas), it was my first time getting the “full meal” experience at the restaurant.

I had their Prix-Fixe lunch menu with Chicken Tortilla Soup, Chile Rubbed Brisket Taquitos, and Torta de Chocolate & Caramelo. My friend ordered the same appetizer with Grilled Organic Salmon Tostada and Tres Leches Cake. And of course, we ordered guac and chips: the Shrimp. Chorizo & Roasted Tomato.

This is not a review entry, but I would say that although the dining service was great, I would not go back to dine for a full-meal experience. Perhaps I have a different taste for Mexican food, as I’ve been and dined in Mexico and lived in Texas for a few years and had Mexican food there, but the food was not that special compared to other Mexican restaurants around New York or in other big cities. Of course, the reasons for it might be that the restaurant caters to American consumer’s general taste for food, and that the ingredients they use could be and probably is not all from Mexico, which could account for a subtle taste difference.

That is not to say that all the food I had: appetizers, entrees, and dessert, were not good. They were tasty and cooked perfectly, and I finished every bite that was on the plate. After all, the place was pretty full, the vibe that the restaurant’s interior created was great (like most big Meatpacking restaurants/bars), and people seemed happy about their orders. Clearly Dos Caminos is doing something right. My only big disappointment was their Tres Leches cake. I don’t know if it was just that day, or if they simply have a different recipe, but the cake was really hard and barely wet, making the cake less flavorful than what I had expected.

I would definitely go back for their guacamole though. I must say. The big bite of shrimp, roasted tomato, guac, salsa verde, and toasted tortilla chip, were on fleek.

Below in the last two photos are the details of the menu for both NY Restaurant Week and their regular Guac selections.

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[caption id="attachment_11696" align="aligncenter" width="500"]Dos Caminos nyrw Dos Caminos nyrw


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Sweet OnionSchnitz Fries BambergFor a new twist on the traditional schnitzel, try the sandwiches at Schitz. Originally a stand at Smorgasburg, Schnitz, run by brother and sister Yoni and Donna Erlich, opened up its first brick and mortar location earlier this year. When I visited, I tried the Bamberg and the Sweet Onion Sandwiches along with a side of Schnitz Fries. The chicken was juicy inside and perfectly crunchy outside – a true balance of textures. Each sandwich is topped with house made pickled vegetables which can also be bought by the jar. With eight different sandwiches including chicken, pork belly, pork loin, shrimp, and butternut squash and corn, Schnitz is sure to have the schnitzel to fill any craving.

Mockingbird Bistro

Lucky for me, Houston Restaurant Week this year happened to begin right before my birthday. I decided on Mockingbird Bistro as a little treat for several reasons: it had been on my list of restaurants to try for a while; it offered a three-course lunch prix fixe menu for HRW; and the lunch prix fixe was almost identical to the dinner prix fixe, making for a great deal at $25 less. I ordered the Salmon Tartare, Petite Cab Strip Steak, and Ricotta Cheesecake, while my boyfriend got the M-Bistro Caesar Salad, Chicken, and Cool Flourless Chocolate Cake.

Salmon Tartare
Salmon Tartare
M-Bistro Caesar Salad
M-Bistro Caesar Salad
Petite Cab Strip Steak
Petite Cab Strip Steak
Ricotta Cheesecake
Ricotta Cheesecake
Cool Flourless Chocolate Cake
Cool Flourless Chocolate Cake

Thai street food

Pok Pok NY serves up Thai cuisine that you are unlikely to find on menus of most Thai restaurants. The unfamiliar dishes are meant to be shared and they are delicious and unexpectedly filling. One of the desserts, described as a staple street side treat is the ice cream sandwich. It features sweet sticky rice inside a bread bun, with jack fruit ice cream on top, topped with crushed peanuts and chocolate sauce.  Indulgent doesn’t even begin to cover it!

Ice cream sandwich at Pok Pok NY

Photographed and sampled by: Onella Cooray, CC’14

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