Heaven in My Mouth: Delicious Christmas Dinner at Parker & Quinn in NYC

Midtown Manhattan is packed with restaurants that lure tourists into paying exorbitant prices for mediocre food. Luckily, there are some exceptions, among them Parker & Quinn at the Refinery Hotel. While I dined at Parker & Quinn for its special Christmas dinner, if the quality and the taste of the food is any indication of its normal service, I will gladly return at a heartbeat.

Appetizer: Roasted Butternut Squash Soup

The prix fixe, 3-course Christmas dinner at Parker & Quinn featured a selection of holiday favorites using locally-sourced, seasonal ingredients. To begin, I opted for the Roasted Butternut Squash Soup. The brilliantly yellow, creamy butternut squash soup had deep, rich flavors that were enhanced by a drizzle of olive oil, pickled gala apple, and spiced pecans. I loved the crunchy texture of the pecans that balanced out the creaminess of the soup.

Entree: Slow Roasted Prime Rib

After much dilemma, I selected the Slow Roasted Prime Rib for my entree (other options included Pan-Roasted Wild Salmon and Farro and Wild Mushroom Risotto). The first bite of that tender, juicy prime rib was enough to confirm my satisfaction with the dish. The palm-sized, medium rare prime rib had just the right amount of fat to maintain its juiciness. The rich bordeaux reduction sauce on the side enhanced the flavor even more. The smooth, creamy potato puree, roasted carrots, and crispy brussels sprouts complemented the dish perfectly.

Dessert: Salted Caramel Cheesecake

Finally, the heavenly Salted Caramel Cheesecake was the perfect way to experience the magic of Parker & Quinn's talented kitchen staff. The fluffy cheesecake, topped with a dollop of caramel sauce and caramel-covered popcorn, had dense graham cracker crust at the bottom that paired well with the light cream cheese. The scoop of creamy vanilla ice cream and fig jam on the plate provided additional sweet sensation to the mouth.

8 Sweet Treats from Li-Lac Chocolates Guaranteed to Turn You Into a Chocoholic

Step into Li-Lac Chocolates' storefront in West Village, and you will be struck by two, distinct sensations: first, the scrumptious smell of luxurious chocolates that overpowers the entire store and second, the charming, old-fashioned look of the store - from the display case to the signage - that excites the 7-year-old kid inside you. 

As the oldest chocolate house in Manhattan, Li-Lac Chocolates has been delighting its customers with small batch, hand-made chocolates using original recipes since 1923. Forget those boring, plain chocolates - try these mouthwatering treats from Li-Lac that will turn everyone into a chocoholic!

If you like nuts...Almond Bark!

Every bite of the Almond Bark packs freshly-roasted almonds that are covered in your choice of dark, milk, white, or sugar-free chocolate. The crunchiness of the almonds pairs perfectly with the rich, creamy chocolate. 

2. If you like dried fruit...Glace Lemon Peel!

The highest-quality candied lemon strips are covered in generous amount of dark chocolate to create a sweet, succulent treat. The tangy yet sweet flavor and chewy texture of the glazed lemon peel balances out the rich, creamy dark chocolate.

3. If you like mint...French Mint Bars!

Sandwiched in between two layers of dark chocolate is rich, creamy, and refreshing mint filling. Li-Lac Chocolates suggests pairing the French Mint Bars with a cup of coffee or tea to finish off your meal. 

4. If you like creamy fillings... Chocolate Creams!

Whether it be butter, orange, raspberry, or vanilla flavored creams, each of the bite-sized Chocolate Creams is filled with a sweet surprise. If you look closely, you will notice a letter-coded top that indicates the type of filling. I personally like to be surprised because no matter what, you will enjoy the smooth, delicious filling with the intense dark chocolate.

5. If you like sweet and salty...Salted Caramels!

The heavenly square of Salted Caramels holds true and pure to its name. Chewy, fresh caramels are covered in milk or dark chocolate, and sprinkled with a diagonal row of sea salt. The Salted Caramels is the perfect treat to satisfy your sweet and salty cravings.

6. If you like peanut butter and jelly...PB&J Bars!

Relieve your favorite childhood memory of snacking on classic peanut butter and jelly sandwich with the PB&J Bars. Hidden beneath a layer of chocolate are creamy peanut butter and sweet raspberry jelly. 

7. If you like coconut...Coconut Clusters! 

Coconut lovers, rejoice. This intense cluster of soft and chewy toasted coconut flakes are bound by rich milk or dark chocolate to create a delectable treat. You may be asking for seconds...or even thirds.  

8. If you like s'mores...All American Bars!

Li-Lac's take on s'mores is everything you have ever wanted. The fluffy, home-made marshmallow is sandwiched in between crispy honey graham crackers, and then covered in rich, creamy milk or dark chocolate. You get all the textures and flavors from this all-American treat! Now, all you need is a campfire...

From Crispy Flatbread To Tender Pork: A Hearty Meal From Heath Oven At NYC's The Fourth

Located in Hyatt Union Square in NYC, The Fourth defies any stereotype you may have about a "hotel restaurant." The latest venture by husband-and-wife restaurateurs, Marco Moreira and Jo-Ann Makovitzky of One Five Hospitality, The Fourth seamlessly combines the urban appeal of Union Square and the edgy ambiance of East Village with its creative New American cuisine.

Among its seasonal menu items include the Roasted Squash & Root Vegetable Salad ($18). Over a thin layer of creamy burrata, you get chunks of roasted root vegetables and squash drizzled with olive oil. The crispy quinoa chips add a nice crunch, while the watercress provides a slightly bitter tang to the dish. 

My favorite appetizer - which is also perfect for sharing - is the Butternut Squash & Maitaki Mushroom Hearth Bread ($18). As the name suggests, the flatbread is baked in a heart oven to produce a perfectly thin and crispy dough. Top it off with generous amount of burrata, arugula, pumpkin seed, mushroom, and julienne butternut squash, and you get yourself one of the best tasting flatbread ever.

As for main entree, you can't go wrong with the signature Pink Salt Brick Roasted Amish Country Chicken ($24). The tender chicken breast is roasted in brick oven, thereby savoring all the juice and moisture. The chicken is also rubbed with pink salt, one of the purest salts that packs more vitamins and minerals than other types of salt. The dish comes with a side of shaved vegetables tossed in lemon vinaigrette.

The Hearth Roasted Rack of Berkshire Pork ($26) is another highlight. You get a hearty rack of lean pork glazed in savory violet mustard. Under the rack of pork is braised tuscan kale and rich puree of medjool dates. Don't be shy about picking up the bone to get the last bit of the tender meat - I sure wasn't.

For dessert, the Coffee & Cake ($12) is the perfect sampler to try something creamy, doughy, and fried. The espresso semifreddo, served in a little mug, has more of a chocolatey flavor than coffee with semi-frozen pot of cream that is topped with crumbled coffee beans and snickerdoodle cookie. Because the pumpkin cake in the middle is a bit on the dry side, be sure to complement it with the creamy espresso semifreddo. The fried apple cake, which tastes like a less dense version of apple cider doughnut, has real bits of apples and topped with raspberry coulis. 

Charred Octopus, Lamb Shank, Beautiful Dessert, and Much More at NYC's Kat & Theo

A plate half full or half empty? While the portion sizes at Kat & Theo left much more to be desired, each plate had mouthwatering morsels of innovative, flavorful bites that I was positively satisfied after my meal. 

Located in the heart of New York's Flatiron District, Kat & Theo specializes in New American cuisine with a Mediterranean twist. The restaurant boasts an all-star lineup of culinary team, from the executive chef Paras Shah - who has worked in places like El Bulli, Per Se, and Momofuku Noodle Bar - to the pastry chef Serena Chow, formerly of Eleven Madison Park and Pearl & Ash.

Start the meal with the signature Charred Octopus ($18). On the plate are cut pieces of lightly fried octopus that are crispy on the outside, soft and moist on the inside. The plump octopus maintains its chewy texture. The creamy white bean puree, oregano, and the small orange cubes add interesting texture and flavor to complement the octopus.

Another highlight from the appetizer menu is the Quail ($18). Similar to the Octopus, the Quail dish contains four bite-sized, lightly fried quail legs that are much more tender than other winged birds. I loved the sweet kabocha squash puree, butternut squash cubes, as well as the savory oats and red cardamom on the plate. 

The portion sizes for the main entrees are more satisfying. The Guinea Hen ($34) includes two lean, tender chunks of white meat on top of juicier and slightly fattier dark meat and smoked skin. In addition to the meat, I loved the maitake mushroom and halved cippolini.

One of the most frequently ordered entree, the Lamb Shank ($34) has a whole, bone-in shank with braised meat that is so tender that it just falls right off the bone. The lamb shank is beautifully glazed in rich, balsamic-like sauce. Underneat the shank is a savory hash of toasted farro, fig, smoked lamb belly, and roasted vegetables.

Kat & Theo features an outstanding selection of unique desserts. The Carrot ($14) is a beautiful, deconstructed carrot cake. Enjoy sweet bites of moist carrot cake with grinded pistachio and a scoop each of rich white chocolate and espresso ice cream. You will also find bright orange carrot puree and dried carrot chunks. 

The Pumpkin ($14) is another standout that is too pretty to eat. There are four pate a choux filled with pumpkin-flavored cream, which lie on top of the smooth pumpkin cream, crunchy pumpkin seeds, pomegranate, and sorrel. It's like seeing - and then eating - a sweet pumpkin patch. 

My Favorite Bites And Drinks At The Eddy, A Charming “Black Sheep” Of Curry Row

Amidst a stretch of nondescript Indian restaurants in Manhattan's East Village, The Eddy - a charming New American restaurant - appears to be the black sheep of Curry Row. But there is nothing disgraceful about being an outcast in this case. In fact, The Eddy stands out even more with its creative cocktails and flavorful fare that have delighted diners since it opened about 1.5 years ago.

DRINKS
While my typical go-to drink is a glass of Cabernet, I had to make an exception to try The Eddy's signature cocktail. From its expansive drink menu, the cocktail that immediately caught my eyes was the Bedrock Fizz.

Bedrock Fizz

This dreamy concoction combined Old Tom Gin, apricot brandy, and Aperol that has been infused with Fruity Pebbles. On top was a fluffy bed of meringue, which was created by shaking cream and egg white for approximately 30 minutes. The bartender then poured a glass of fresh seltzer for a dramatic rise of the meringue and sprinkled a spoonful of colorful Fruity Pebbles. Soon enough, I was drinking (...or perhaps, "biting" into) the most whimsical cocktail I have ever tasted.

APPETIZER
The Bedrock Fizz was just the beginning of my food journey at The Eddy, whose food menu draws flavors and inspiration from around the globe to spotlight seasonal produce and local proteins. The tapas-style appetizers were ideal for sharing. Some of my favorites included:

Crab Toast with Cilantro Aioli + Guajillo Chili

Atop a grilled, bite-sized toast sat a generous portion of lump crab meat mixed in with cilantro aioli. The crispy toast was then drizzled with guajillo chili sauce for a subtle kick of spiciness.

Butter Poached Barnstable Oysters with Sunflower Granola

I no longer have any qualms about eating cooked oyster after trying this dish. The plump, butter poached oysters were not only seasoned perfectly, but also topped with sunflower granola for that crunchy texture.

Beef Tendon Puffs with Dill Creme, Smoked Trout Roe, and Charred Onions

There was a lot going on in this dish. The airy, crunchy beef tendon puffs were dressed with a dollop of refreshing dill creme and topped with salty, smoked trout roe. The chef sprinkled charred onions (don't be fooled...it's not seaweed!).

ENTREE
I couldn't decide between land and sea for my entree. Luckily, the solution presented itself: Get both and share with my friend!

Seared Scallops with Pioppini Mushrooms, Cashews, and Bonito Carrot

Sometimes I receive a plate of food that is too pretty to eat - and this scallop dish was one of them. The plate included three plump scallops that were perfectly seared on the outside with charred edges and juicy, chewy inside. These scallops were laid on top of golden bonito carrot puree with a side of sauteed pioppini mushrooms, carrots, and other greens.

Wagyu Chuck Steak with Crisp Potatoes and Charred Lettuces

The medium rare wagyu chuck steak from The Eddy was so tender, and I finally understood what it meant by "melt in your mouth." The steak had just enough fattiness to add flavor without tasting too greasy. The crispy potatoes and charred lettuces on the side complement the dish.

DESSERT
No matter how full, there is always room for dessert! At this point, I was done deciding between option A and option B. I wanted to end the dining experience at The Eddy with a loud bang, and order all the desserts on the menu.

Malted Milk Ice Cream, Caramel Apple, and Cardamom Panna Cotta

The Eddy magically combined both sweet and savory flavors to its desserts. The creamy Malted Milk Ice Cream had oozing Amaro Abano foam on top with crunchy pistachio crumb and celery. The tender Caramel Apple with walnuts and smoked milk foam had crispy cheese cracker on the side for another layer of flavor. Finally, a bed of Concord grape ice topped with basil, olive oil, and sea salt laid atop creamy cardamom panna cotta for the perfectly refreshing way to end the meal.

Streetbird in Harlem Delivers Delicious Soul Food and Unique Hip Hop Culture

With hip hop music blasting from a boom box, walls covered with colorful graffiti, and a pair of Converse sneakers hanging from the ceiling like a chandelier, Streetbird Rotisserie - the latest restaurant in Harlem by the famed Ethiopian-born, Swedish-raised chef Marcus Samuelsson - feels more like a museum than a restaurant. But this interior design, a unique homage to Harlem during the era of hip hop, is only the "first course" to an amazingly delicious experience you will have at Streetbird Rotisserie.


Specializing in soul food with an expansive menu that highlights the namesake bird, Streetbird whips out some of the best chicken dishes I have ever tried. The restaurant recently launched brunch - everyone's favorite meal of the week - all day on weekends. Who can say no to good ole' chicken and waffles for dinner on a Saturday night?


Don't expect the ordinary from Streetbird's Chicken & Waffles ($13.50). Instead of boring, flabby buttermilk waffles, you get delectable red velvet waffles with crispy edges and moist inside. On top of the waffles are two pieces of perfectly fried, tender chicken with pieces of scallion. Top it off with bourbon maple syrup, and you get all the flavors, from sweet to savory, as well as all the textures, from crispy to juicy, in each and every bite.


Streetbird's rotisserie chicken is everything you dream of. The chicken is seared slowly in heat to produce crispy skin, while sealing in the flavor and juice of the meat inside. The Half Bird & Stuff ($21) includes half chicken served on a platter with creamy mashed potato and Notti Greens, or roasted green beans with chili and peanuts.


For sides, I would recommend the Auntie's Cornbread ($5) and the Jack Fried Rice ($6). The two big pieces of corn bread are thick and dense with actual pieces of corn in the bread. The Jack Fried Rice, sauteed with kimchi, egg, and scallions, is seasoned nicely with slight kick of spiciness from the kimchi.


After feasting on the delicious food, be sure to walk around the restaurant to admire the arts by Harlem-based multimedia artists, including graffiti painting, colllage that depicts Harlems' street activities and artisitc culture, and black and white photographs of the Harlem community. Streetbird is a must visit restaurant - both for its amazing food and unique culture.

Sunday Jazz Brunch With Lea Delaria At Ginny’s Supper Club In Harlem

There are two types of people in this world: those who brunch, and those who brunch in style. I fell into the latter bucket this weekend when I attended Lea DeLaria's Jazz Brunch at Ginny's Supper Club, a sister venue to Marcus Samuelsson's famed restaurant, Red Rooster, in Harlem. Best known for her role as "Big Boo Black" on Netflix's Orange is the New Black, DeLaria doubles as an accomplished jazz musician who recently released her 5th studio album, House of David. The album, inspired by English singer and songwriter David Bowie, features 12 of Bowie's covers with jazz influence. 

"He's the only man I'd blow," DeLaria said to a packed audience at Ginny's Supper Club before performing a track from her innovative new album. Laughter aside, the audience enjoyed DeLaria's bold reexamination of Bowie's songs, such as "Golden Years," "Modern Love," and "Life On Mars" - all of which were reinterpreted with the language of jazz. Additionally, DeLaria brought holiday festivity to the venue with her jazz rendition of "Santa Claus is Coming to Town."

While the highlight of the event - without a doubt - was DeLaria's outstanding vocal performance, the "brunch" portion of the Jazz Brunch impressed as well. The brunch buffet was a delicious spread of traditional, soulful Southern favorites and comfort food from Red Rooster. Highlights included Mac & Greens (al dante rigatoni pasta with New York cheddar, parmesan, and collard greens with crispy breadcrumbs on top), Fried Yardbird (crispy, juicy, and moist fried chicken battered with flour, buttermilk, and coconut milk), creamy grits, roasted root vegetables, and an assortment of dessert.

If you missed DeLaria's performance this past Sunday...you are in luck! She will return to Ginny's Supper Club for her final performances at 12 p.m. and 1:30 p.m. on Sunday, January 10. 

Lobster Risotto, Pumpkin Burrata, And Much More At Grand Bar, A NYC Restaurant Worth Multiple Visits

With so many restaurants in New York City, rarely do I make a second trip to the same restaurant. . However, I may have found a place that is worth second, third, or even fourth visit - Grand Bar at Soho Grand Hotel. 

Located on the second floor of this elegant boutique hotel in SoHo neighborhood, Grand Bar offers exceptional cocktails and delicious food in a classy yet comfortable atmosphere with marble top oak bar, rich wooden floors, and woven leather seating.

The food menu at Grand Bar highlights local, seasonal ingredients. For appetizer, the Burrata is an absolute must. Creamy, fist-sized burrata - topped with pickled red onion, sorel, and carrots with a sprinkle of chia - sits atop two pieces of kabocha pumpkin. There are cubes of root vegetables, such as butternut squash and roasted parsnips, as well as a swipe of deliciously smooth butternut squash puree, to add additional flavors and complexity to this beautiful appetizer.

Try the Lobster Risotto, an off-the-menu item, before it's gone. This surf and turf risotto features succulent lobster tail and moist sweetbreads, flavored in rich bone marrow broth. The arborio rice is cooked to perfection with right amount of texture and consistency. 

The Harvest Vegetable Fazzoletti also highlights everyone's favorite assortment of winter squash. Made with wide, "handkerchief" shape pasta that is extremely doughy and chewy, the dish consists of everything from cubes of butternut to thinly sliced delicata with crunchy pepita in rich, creamy sage brown butter sauce. 

Order a side of Sweet Potato Fries to share. While a little bit of seasoning would have elevated the flavor of the fries (perhaps a dash of salt would have done the magic!), the sweet potato fries were nonetheless a perfect complement to our entrees. The fries sliced just the right size to be crispy on the outside and still maintain the starchy texture on the inside.