10 April 2016
Mission Cantina Review: Get grilled scallions at Mission Cantina
After two months of being a parent, I can say that it doesn't get any easier! The food blogging pretty much has stopped but it's nice to take...
Food in Mouth
10 April 2016
Biryani cart Review: Biryani cart and ticker watching
After two months of being a parent, I can say that it doesn't get any easier! The food blogging pretty much has stopped but it's nice to take...
10 April 2016
Restaurant Guide for New York City by Food in Mouth
After two months of being a parent, I can say that it doesn't get any easier! The food blogging pretty much has stopped but it's nice to take...
10 April 2016
Indessert Review: Interesting Desserts at InDessert
After two months of being a parent, I can say that it doesn't get any easier! The food blogging pretty much has stopped but it's nice to take...
10 April 2016
Daisy May BBQ Review: Daisy May is amazing but service needs help
After two months of being a parent, I can say that it doesn't get any easier! The food blogging pretty much has stopped but it's nice to take...
10 April 2016
Le Comptoir Review: Running out of food at brunch
Yesterday I tried on a pair of pants that's ten-years-old. It humbled me. It's one thing to see pictures of myself from just a few years ago, but to see the difference in the pants size was startling. Even when I sucked in my stomach, the pants would not close. Seriously, those pants were from a waist of a different person. Even though it was an ugly scene, it wasn't enough to end my gluttonous ways. And what do gluttons do? They eat short ribs for breakfast. Normal folks probably go with like some pancakes or cereal. I eat deep fried sandwiches or sausage bites with cheetos. Perhaps that's why my stomach grows at such an unnatural rate. Puzzling it is. But short ribs in an open-faced sandwich was what I got at Le Comptoir in Williamsburg a few weekends ago. So before we begin, I...
10 April 2016
Nan Xiang Xiao Long Bao Review: Nan Xiang Xiao Long Bao
What happens when the craftsmanship of a food item gets too good, that it actually hinders your enjoyment of the food? At Nan Xiang Xiao Long Bao in Flushing Queens, it's almost like they're too good at making xiao long baos aka soup dumplings. How could that be? How can you go beyond the perfection that is pork with soup contained in a wrapper? See, at Nan Xiang, they're so good at making the wrappers thin, that maybe it hurt the experience more than it helped. This all started when Steph and I made the trip on the 7 train to Flushing a few weeks ago and we tried some xiao long bao that we read about online. Serious Eats proclaimed these to be the best version in NYC, although they talked about the pork+crab version. Before getting into why these soup dumplings were too perfect, first...
10 April 2016
Restaurant Guide for New York City by Food in Mouth
After two months of being a parent, I can say that it doesn't get any easier! The food blogging pretty much has stopped but it's nice to take...
10 April 2016
Bar Room at The Modern Review: Eating lunch in The Bar Room at The Modern
After two months of being a parent, I can say that it doesn't get any easier! The food blogging pretty much has stopped but it's nice to take...
10 April 2016
Pork Slope Review: Pork Slope Fail
I think the main thing that Big Brother needs to teach in schools how to learn. The second thing would be how to deal with failure. For example, if you ever watch a press conference with one of the Williams sisters after they lose a tennis match, it's always on the lines of (and I'm paraphrasing), "I didn't play well, and that's why she won." It's never framed like "My opponent played better than me by exploiting my weaknesses." That's what all great athletes do. They brush it off, they move on. That doesn't really happen when there's bad coverage of restaurants. Usually the chefs and restauranteurs do not take it well which is odd when you think about it. I would assume that successful people deal with failure well, and that's how they adapt and move on...