Top 11 Most Delicious Bites At STREETS Eats Guaranteed To Make Your Mouth Water

STREETS Eats, an annual food event that benefits disadvantaged youth in Vietnam, returned for its 9th annual year. The event featured mouthwatering “street” food by NYC’s top chefs, complimented by an open bar with signature cocktails, wine, and beer as well as live music and silent auction to benefit the non-profit.

Pan Roasted Rice Noodle from Kuma Inn

Chewy and crispy rolled rice crepe topped with rich bolognese from Kuma Inn, a Filipino-Thai eatery offering an avant-garde small-plates menu

Tumeric Fried Fluke from Cafe Boulud

Lightly fried fluke topped with dill, pepper, and mint over a bed of vermicelli in tamarind sauce from Cafe Boulud, which chick cafe by Daniel Boulud serving high-end French fare.

Chicken Fried Sweetbreads from Institute of Culinary Education

Crispy, deep-fried chicken sweetbreads sandwiched in between buttery sweet roll with ramp pickles and bacon jam, a delectable creation by Chef Robert Ramsey fromInstitute of Culinary Education

Ceviche Mixto from Raymi

Delicate, fresh bowl of raw fish, octopus, and shrimp topped with crunchy kernel and sweet potato mousse from Raymi, which offers high-end Peruvian cuisine with a twist in an eclectic dining room.

Hainanese Chicken Meatballs from The Meatball Shop

Juicy, tender chicken and rice meatballs served with spicy cucumber salad from The Meatball Shop, a fast casual restaurant that specializes in meatballs.

Spicy Heritage Pork Dumpling from Northern Tiger

Juicy, boiled pork and chive dumpling complemented by sesame seeds, micro greens, and spicy sauce from Northern Tiger, a counter in Hudson Eats offering dumplings, noodles, and other Northern Chinese fare.

Dal Moradabadi from Indian Accent

A platter of dal moradabadi made with split mung bean and yellow split lentil, topped with a drizle of green and brown sauce and crispy rice flakes from Indian Accent, a high-end Indian restaurant in Le Parker Meridien offering creative prix fixe menus & wine pairings

Octopus a la Plancha from Ai Fiori

Seared and grilled octopus with salsa verde, spicy and spreadable pork salame, and pan-fried potato from Ai Fiori, which serves gourmet fare from the Italian & French Riviera plus regional wines in an elegant hotel setting.

Green Pea Fries from Chef Wylie Dufresne

Green pea fries that is perfectly crispy on the outside and soft on the inside, and topped with crunchy pistachio and smoked ricotta from Chef Wylie Dufresne, a leading American proponent of molecular gastronomy.

Apricot “Kaiserschmarrn” from Freud

Austrian shredded pancake topped with a dust of powder sugar with sweet apricot and a dollop of mascarpone cream from Freud, an Austrian spot offerering an elevated menu in a vintage-style setting.

Churros Rellenos from Boqueria

Straight-out-from-the-fryer churros filled with rich, creamy Nutella and topped with cinnamon and powder sugar from Boqueria, whose inspiration comes from fresh food of Boqueria market in Barcelona.

Top 9 Innovative Dishes You Must Try At NYC’s #1 Restaurant For Foodies

Embark on a culinary journey to explore the impressive menu at Kingsley, a modern American restaurant in Alphabet City of NYC that was voted as OpenTable’s #1 restaurant “Fit for Foodies.” Opened in December 2015, this hidden gem by the talented young Chef Roxanne Spruance seamlessly fuses seasonal, market-driven ingredients to all of its mouthwatering offerings.

Charred Octopus ($14)

Pieces of perfectly charred octopus that is crispy on the outside and tender on the inside sit atop a bed of dandelion greens with pine nut butter. The foamy garlic milk adds a dimension of fun.

Roasted Bone Marrow ($14)

Rich bone marrow topped with shallot, tarragon, braised beef tongue, and tempura bites has all the flavors and texture you will ever desire. Wash down the richness of the dish with a shot of date-sherry.

Morel Mushrooms ($17)

Well-seasoned, chewy morel mushrooms is garnished with wood sorrel and dashi. You will want a spoon to eat this vegetarian dish to soak in all the poached egg yolk underneath the mushroom.

Chawanmushi ($15)

A classic dish found at a Japanese restaurant, Chef Roxanne’s chawanmushi (egg and dashi custard) has elevated to a new level. The fruity and savory flavors from king crab, green strawberries, buddah’s hand, rhubarb, and lovage are addicting to your palate.

Celeriac Agnolotti ($17)

Experience the ultimate flavor-and-texture firework in your mouth with this dish, which fuses rich seared foie gras, savory mesquite cake, and celeriac agnolotti with crunchy sunflower and sweet black pepper gastrique.

Mushroom Noodles ($15)

This glazed wide rice noodle dish is reminiscent of pad see ew, but with much more complex and sophisticated taste. Enjoy the variety of wild mushrooms sauteed in sweet soy sauce with Asian broccoli and silky rice noodle.

Scallops ($32)

Three beautifully seared, plump scallops maintain tyeir perfectly juicy and tender textures on the inside. The colorful beets are pleasing both to the eyes and the mouth. The flavor of the dish is further enhanced by the likes of horseradish, white soy ponzu, and wasabi

Monkfish ($29)

The monkfish, while slightly on the dry side, is drizzled with citrus-y, yuzu glaze and mint yogurt. The fish sits on a bed of crunchy green almonds and English peas.

Yuzu Curd ($13)

The combination of thick, rich yuzu cream with pate sucree, or pastry dough enriched with egg yolks and suga, is absolutely irresistible. The garnish on top is even more elaborate - rhubarb, crunchy pistachio, thin, crispy sugar “wall,” and a whisk of cotton candy that just melts in your mouth. You got yourself the perfect dessert to wrap up this amazing culinary journey.

A Hearty Meal With Generous Portion At A Parisian-Style Brasserie

Gaspar Brasserie

You will feel like you have been transformed into a Parisian brasserie upon enteringGaspar Brasserie. Located in SF’s Financial District, the restaurant exudes all the flairs and ambiance of a Parisian brasserie, starting with its warm and vibrant interior featuring crimson leather seats, textured wooden walls, and antique chandeliers, as well as a menu that features classic French dishes with a Northern California influence.

Les Plateaux de Fruits de Mer ($66/$100)

The imposing Les Plateaux de Fruits de Mer ($66 for petit, $100 for grand) highlighted a selection of fresh, chilled seasonal seafood. According to our knowledgeable waiter, the small tower is appropriate for a group of 2-3, while the large is fit for 4-5 people. Our small tower included three varieties of oysters (half dozen total) served with champagne mignonette, jumbo shrimp with cocktail sauce, poached octopus with green olives, and a half lobster. All the seafood, from the perfectly seasoned octopus to the plump shrimp, was extremely fresh and mouthwatering.

Grilled Côte de Porc ($27)

Per the waiter’s recommendation, I opted for the Grilled Côte de Porc ($27). Over a bed of herbed spaetzle and shaved Brussels sprouts was a big piece of lightly seared, bone-in pork loin with juniper-mustard sauce and heirloom apple. The lean piece of pork was a bit pink nearer to the bone, but I enjoyed the balance of sweet and savory from the apple and the mustard sauce. I wished the spaetzle, which was unfortunately a bit “flat,” had a chunkier, chewier texture. The portion was extremely generous.

Braised Beef Short Rib ($28)

I also tried the Braised Beef Short Rib ($28), another entree with a huge portion. The tender, fatty short rib was glazed with Bordeaux gastrique and topped with sauce verte atop a bed of baby root vegetables. Like the pork, the short rib also had an interplay between sweet and savory from the glaze and the green sauce. The baby root vegetables of colorful heirloom carrots, beets, and cipollini onion highlighted fresh, seasonal vegetables.

Moelleux Au Chocolat ($10)

The Moelleux Au Chocolat ($10) was like an exciting firework in my mouth, providing a memorable sensory journey through its different flavors and textures. Accompanying a moist chocolate lava cake with warm, ooey center was a dollop of cool chocolate mousse, crunchy “cocoa puffs,” and creamy vanilla-rum anglaise. This chocolate lover’s dream was such a delightfully sweet ending to a hearty meal at Gaspar Brasserie.

A SF Restaurant Where You Can Dine in Harmony with Nature

Founded in 2011 by a husband-and-wife team, Adam and Stacy Jed, Bluestem Brasserie is a chic, urban restaurant that highlights an expansive menu created with fresh, seasonal ingredients. With a special focus on providing a dining experience that works in harmony with nature, Bluestem Brasserie highlights local, sustainable ingredients from small farms that specialize in the likes of grass-fed beef and free-range chicken. The brasserie, which boasts a stylish yet relaxed ambiance, is conveniently located in the midst of San Francisco's bustling Financial District and Union Square.

Seared Spanish Octopus ($15)

To start, the Seared Spanish Octopus ($15) was the perfect first course to amp up our appetite. The dish seamlessly fused different ingredients, flavors, and textures. The plate included a generous portion of tender, chewy octopus legs with crispy, house-made rice crackers, marinated Bloomsdale spinach, and spicy, pickled Fresno chilies over a puree of creamy black sesame sauce.

Sweet Potato Gnocchi ($22)

While the vegetarian entree of Sweet Potato Gnocchi ($22) is listed under "Mains," we ordered this dish to share - and what a great decision as it was my favorite of the evening! The sweet potato gnocchi was fluffy like a bed of pillows. Together with the creamy chestnut-sherry purée, chestnut cubes, cultivated mushrooms, and crispy sage, this gnocchi plate will remain as one of the top dishes I have tried.

 Seared Liberty Duck ($31)

The entree menu at Bluestem Brasserie is a carnivore's dream, featuring meats that range from chicken to pork to lamb to beef. My choice for the evening was the Seared Liberty Duck ($31) over a bed of Brussels sprout hash with duck confit and farro. Underneath it was a golden yellow puree of spiced butternut squash and sharied cherry-port sauce. The dish was as delicious as it was colorful - I especially enjoyed the interplay between sweet and savory from the butternut squash and the cherry-port sauce. The hash would have been a bit more pleasing to the mouth had it not been seasoned with too much salt.

Butter Poached Filet Mignon & Prawns ($48)

Another highlight from the entree was the Butter Poached Filet Mignon & Prawns ($48) with sauteed spinach over green peppercorn brandy sauce. The grass-fed filet showcased the ethos that Bluestem prides in: sustainability. The medium rare filet was tender and juicy, while the gulf prawns had beautifully crispy exterior with moist interior. 

Meyer Lemon Citrus Cheesecake($22)

While we were quite satiated by now, we couldn't say no to dessert upon seeing whimsical menu items like "Blondies Have More Fun" and "Snap, Crackle, Pot de Creme." The Meyer Lemon Citrus Cheesecake ($11) on shortbread crust was topped with a beautiful meringue of toasted marshmallow, dried fruit compote of raisins and cranberries, and sugared orange peel.

Snap, Crackle, Pot de Creme ($11)

What an appropriate name for the dessert, Snap, Crackle, Pot de Creme ($11), as it was the perfect onomatopoeia for what we received. This delectable pot of rich, milk chocolate custard was complemented by dense, almond macaroon, candied kumquats, a dollop of sweet cream, and toffee brittle with rice krispies for that kick of crackle. One bite of this melt-in-your-mouth dessert was enough to make me shout, "Oh snap - I will be back for more!"

Special Dinner Experience That Will Remain Unforgettable in One's Lifetime: Chef's Table at One Market

Chef's Table at One Market

Only a few dining experiences are so unique that they will remain unforgettable in one's lifetime - for me, that special experience will be the Chef's Table at One Market Restaurant. 

Each night, this famed farm-to-table restaurant along the San Francisco Embarcadero sets aside a table in the heart of the kitchen for up to seven guests to enjoy a custom-made tasting menu created and served by Chef Mark Dommen, the hottest chefs in SF. Beyond indulging in mouthwatering items ranging from Tasmanian ocean trout to New York steak, the immersive Chef's Table experience includes a tour of the wine cellar and the kitchen, as well as an opportunity to assist the chef in creating one of the courses.

Beginning of the Journey

Upon arrival, the hostess led us directly to the kitchen to a round table inside the kitchen, where the chefs were cooking and plating food for the night's service. Beyond the floor-to-ceiling window in the kitchen was an impressive view of the Ferry Building.

Amuse Bouche

Each course throughout the dinner highlighted culinary ingenuity of Chef Mark, who brilliantly incorporated different ingredients that perfectly fused various textures and flavors together. The dinner commenced with a delectable plate of amuse bouche that included four small bites, including shrimp skewer in citrus froth and whipped potato topped with caviar. Some of my favorites from the tasting menu included:

Thinly Sliced Lamb's Tongue

I would have never thought to eat a lamb's tongue, but both the ingredients and the method of cooking in this dish were truly unique. Underneath rolled-up pieces of thinly sliced lamb's tongue, Chef Mark laid mustard vinaigrette for flavor and puffed, crunchy quinoa for texture. The lamb tongue was topped with fresh micro greens and diamond-shaped Asian pears. Finally, he cooked eggs in liquid nitrogen to separate the egg whites and the yolk, which turned into powder to complement the dish. For those wondering what a lamb's tongue tastes like, just think of it as a fancier bologna that tickles your tongue for more.

Tasmanian Ocean Trout "Mi Cuit"

A dish as photogenic as it is delicious, the "Mi Cuit" featured lightly cured Tasmanian ocean trout rolled atop a crunchy potato rösti with a side of sweet and savory pancetta vinaigrette. When I poked the peppered, sunny side up pastured chicken egg on top, the yolk oozed and spilled over to provide additional flavor and texture. 

Grilled Octopus

My favorite dish of the night was the Grilled Octopus with puree-like Japanese kabocha squash, pomegranate seeds, and baby wild arugula with a drizzle of olive oil. The octopus legs, perfectly confit in olive oil, was tender, plump and juicy, and I absolutely loved the slight kick of spiciness from the cayenne pepper in the kabocha squash as well as the sweet yet tart flavors enhanced by the pomegranate seeds.

Foie Gras, Scallop, N.Y. Steak

Besides these dishes, we also enjoyed rich and buttery Pan-Seared Foie Gras in seaweed, shiitake mushrooms, and duck-dashi consomme, Day Boat Scallop with buckwheat, leeks, pork belly, and pickled cipollini onions, and Grilled N.Y. Steak & Braised Beef Shoulder with celery root puree, mirepoix, baby vegetables, and thyme jus.

Onward to the Participatory Course!

Before the last savory course, One Market's general manager also led an informative kitchen and wine cellar tour. Additionally, we had to "earn" our dessert by engaging in a "participatory course." We put on chef's attire and helped to assemble different dessert under the guidance of the pastry chef. We dipped ramekins filled with vanilla bean and espresso in brown sugar and torched them, rolled square-shaped cheesecake and chocolate cake into a bed of cocoa nibs and toffee & almond mix, and drizzled the dessert plate with chocolate and caramel sauce before plating. And - of course - we enjoyed our creation to conclude the unforgettable Chef's Table experience at One Market.

One-of-a-Kind Experience

On the night we visited, One Market was especially busy because it hosted multiple large parties. As I watched the entire staff - everyone from the head chefs to the servers to the dish washers - working so hard to make every diners' experiences unique and special, I couldn't help but feel extremely appreciative and grateful for their effort. I will certainly return - at least to perfect torching that delicious creme brulee again!

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.