A Cozy Italian Restaurant In Midtown Manhattan Serves Classic Italian Cuisine

At Mozzarella & Vino, diners can enjoy a menu that reflects the simplicity of authentic Italian ingredients.

Classic Tasting

The Classic Tasting of Buffalo mozzarella, buffalo provola, and burrata is the perfect sampler to try all the delicious mozzarella. Served with cherry tomatoes, the tasting features creamy, melt-in-your-mouth burrata, smoked cheese, and fresh mozzarella.

Seafood Salad

Featuring fresh calamari, mussels, and shrimp, the seafood salad is served over organic frisee and arugula with extra virgin olive oil, lemon, and parsley dressing.

Ravioli of the Day

The homemade ravioli of the day featured perfectly cooked and prepared ravioli stuffed with generous amount of creamy ricotta cheese in marinara sauce.

Lasagna of the Day

In between the layers of pasta is sweet pork sausage and mushroom in this savory, hearty oven-baked lasagna.

Slow Braised Lamb

Two pieces of tender, slow-braised lamb in red wine and organic vegetable sauce sits atop creamy mashed potatoes in this satisfying entree.

Tiramisu

The tiramisu is an absolute must. The dessert consists of layers of coffee-soaked cake and mascarpone cream topped with cocoa dust and served with a dollop of dark chocolate and white sauces.

Dark Chocolate and Almond Cake

Having the texture and density of brownie, the rich dark chocolate and almond cake with powder sugar on top is served with a scoop of creamy pistachio gelato.

Trendy Italian Restaurant In SoHo With French Riviera Ambiance Hits The Spot

Nestled in NYC’s trendy SoHo neighborhood, Mamo Restaurant offers chic French Riviera vibes with Italian classics that range from pasta to pizza.

Peperoni Dolci Grigliati Con Farcia Al Tonno

The thinly sliced, grilled red and yellow peppers are stuffed with generous amount of tuna salad. The stuffed peppers are rolled into bite-sized pieces and served over a bed of greens.

Spaghettoni all’Amatriciana

This classic spaghetti dish features al dente spaghetti with crispy bacon, hearty tomato sauce, and topped with pecorino cheese.

Rigatoni all’astice

An absolute must for a lobster lover, this pasta dish (usually made with penne pasta, but decided to substitute for rigatoni) has rich, lobster-based tomato sauce. The dish is served with chunks of lobster meat and a whole lobster tail.

Affogato Alla Vanglia Con Fagile Calde

Thought you knew all about affogato? Well, think again! This reinvented affogato at Mamo features two scoops of vanilla ice cream with steaming hot strawberries.

Cheesecake Alla Lavanda

The rich, dense cheesecake at Mamo NYC has wonderfully crunchy, granola-like crust. Topped with slices of fresh strawberries, the cheesecake pairs perfectly with the strawberry sauce on the side.

Freud In NYC’s Greenwich Village Offers Eclectic Menu With Delicious Austrian Fares

Freud offers a contemporary take on brasserie fare inspired by turn-of-the-century Vienna in the Heart of Greenwich Village.

P.E.I. MUSSELS

P.E.I. mussels, which are rich in protein and minerals while low in fat and cholesterol, are steamed in light sauce basque with flavorful roasted garlic and marjoram pesto. Dip the toasted French bread into the jus to soak up all the flavors.

HOME MADE TAGLIATELLE

Perfectly al dante, hand-made tagliatelle is mixed in with savory sausage, fennel, maple, diced apple, and chestnut. The creamy, rich sauce of the pasta is balanced with sweet and savory flavors from the maple, apple, and sausage.

FREUD BURGER

The famous Freud Burger features ground beef patty topped with farmhouse Cheddar, onion jam, and diced beets in between grilled potato buns. While the beef patty is a bit on the drier side, the flavors from the sweet onion jam and cheddar add to the juiciness. The burger is served with a side of pickles, crispy pommes frites, and horseradish ketchup.

LONG ISLAND DUCK

The strip of lean cut long island duck with a layer of juicy fat is cooked to perfection in medium-rare. The duck is served with bourbon-glazed sunchoke and toasted farro over Chasseur sauce.

SCHNIZ’WICH

The newest menu on the lunch menu, the Schniz’wich features wiener schnizel (fried heritage pig) with pickled cabbage, paprika, aoili, and topped with fried egg in between potato buns. Like the Freud Burger, the Schniz’wich is served with a side of pickles and pommes frites.

Delicious Dishes You Must Order At Patsy’s, An Authentic Italian Restaurant In NYC

Owned and operated by the Scognamillo family since 1944, Patsy’s Italian Restaurant has been a neighborhood favorite beloved by locals and visitors alike.

Fried Zucchini Blossoms

Delicate zucchini blossoms are stuffed with creamy ricotta and mozzarella, and then dipped in a thin layer of batter and fried for crispy perfection. The blossoms are served with a side of Patsy’s signature marinara sauce and wedges of lemon.

Eggplant Rollatine

Thin slices of eggplant are stuffed with mouthwatering fillings made with ricotta, mozzarella, and Parmigiano-Reggiano cheese. The rollatine is baked in rich tomato sauce with prosciutto, and garnished with a sprinkle of parsley.

Stuffed Calamari

A truly unique dish, the stuffed calamari features three plump, tender calamaris stuffed with shrimp, crab, and lobster braised in a chunky tomato and garlic sauce. You will enjoy a diverse range of textures and flavors from the chewy calamari to savory fillings.

Lobster with Linguine

Fresh, steamed lobster is the highlight of this pasta dish, which features 2.5 pound lobster with sweet, succulent meat. The lobster is served atop a bed of home-made linguine pasta in Fra Diavolo sauce made of plump fresh tomatoes simmered to a delicate, fiery finish with fresh garlic, parsley, onions, crushed red pepper ,and a hint of fresh-picked basil.

Best Bites At The Stanton Social, One Of The Trendiest Restaurants In NYC

A collaboration by one of NY’s hottest team of restaurant creators, The Stanton Social offers a unique menu that features shareable dishes full of flavors.

1. French Onion Soup Dumplings

A fusion of soup dumplings and French onion, this signature dish is heaven in your mouth. Dumplings are topped with generous amount of cheese. Use the toothpick to pick them up and dunk in your mouth.

2. Potato & Goat Cheese Pierogies

Crispy, pan-fried pierogies stuffed with potato and goat cheese and topped with caramelized onions. Dip them in truffle creme fraiche served on the side for additional flavor.

3. Beef & Broccoli

This dish has a wide range of textures and flavor profiles, from the crispy sticky rice cake to the creamy broccoli puree to the savory braised short rib.

4. Maine Lobster & Squid Ink Tagliatelle Pasta

Generous amount of Maine lobster, coupled with juicy cherry tomatoes and wild mushrooms in creamy lobster Riesling broth. The squid ink tagliatelle pasta is cooked perfectly al dante.

5. Warm Doughnuts

Straight-out-of-the-fryer, warm fluffy doughnuts with powdered cinnamon sugar. Have your pick at three dipping sauces, ranging from caramel to chocolate and berry.

Memorable Culinary Journey Through The France’s Burgundy Region At RN74 In San Francisco

RN74

Embark on a delectable culinary journey that highlights the cuisine and wine of France’s Burgundy region when you dine at RN74. Located in San Francisco’s SoMa neighborhood, the restaurant is appropriately named after Burgundy’s famous highway, Route Nationale 74. In addition to a carefully curated selection of wines from regions of Burgundy and beyond, RN74 boasts an impressive menu that fuses the sophistication of French cuisine with the modernity of American influences.

Wild Gulf Snapper Crudo ($17)

Start the journey with Wild Gulf Snapper Crudo ($17). This refreshing dish features three slices of fresh snapper sashimi topped with thinly sliced green apple, beets, beech mushroom, wild herbs, and a sprinkle of spicy cayenne for an additional kick to the senses. The spoonful of caviar on top of the snapper, as well as the white soy vinaigrette, provides savory balance to the dish.

Hand-Cut Chitarra Pasta ($22)

Another highlight from the appetizer menu is the Hand-Cut Chitarra Pasta ($22). Accompanying a bed of al danta pasta are braised clams, guanciale (Italian cured meats), uni, and razor clam shell filled with crunchy breadcrumbs. The foamy uni carbonara sauce on the side is rich and creamy, presenting the perfect enhancement to the dish.

Smoked Bone Marrow ($16)

Don’t forget to order the Smoked Bone Marrow ($16) for the table. The dish may be a bit too rich and heavy for one person to enjoy, but perfect to share. The bone marrow, topped with smokey oxtail marmalade, Vadouvan butter, and lemon confit with thickly sliced, toasted sourdough bread on the side, oozes so much intense flavors as it melts in your mouth.

Porchetta Style Rabbit Pate ($18)

By far the most beautiful and colorful item on the menu, the Porchetta Style Rabbit Pate ($18) is a unique dish that resembles a savory yule log cake. The smooth and creamy rabbit pate packs bits and pieces of carrots, peas, and asparagus. It is wrapped in crispy prosciutto and topped with generous shavings of truffle. On the side are crispy, tempura fried sweetbreads in sweet and sour sauce and pickled vegetables over lyonnaise vinaigrette.

Caramelized Scallop Bouillabaisse ($36)

The name Caramelized Scallop Bouillabaisse ($36) is somewhat of a misnomer. While the plump scallop, which is seared perfectly crispy on the outside and juicy, almost raw on the inside, is certainly delicious, there is much more deliciousness contained in this bowl of bouillabaise than what the name indicates. The stuffed Monterey baby squid, giant gulf prawn, and nori crouton all accentuate the dish. The broth, however, could have been seasoned with slightly less salt as it unfortunately overpowered the seafood.

Coffee-Brinded Duck Breast ($36)

Even though the dish lacks intense coffee flavor, the Coffee-Brinded Duck Breast ($36) highlights an interesting interplay between savory and sweet with medium rare duck breast, blood orange sauce, and puree of butternut squash. The leanness of the duck breast is also accented by the slightly fattier, but much more tender confit of duck leg.

Mont Blanc Aux Noyer ($11) and Verrine Au Citron Et Au Pastis ($11)

Wrap up this fabulous culinary journey with delicate yet rich desserts. Mont Blanc Aux Noyer ($11) features apple compote and vanilla creme that has the softness and creaminess of soft serve ice cream, all sandwiched by a wall of crunchy walnut tuile. The deconstructed Verrine Au Citron Et Au Pastis ($11) is a refreshing lemon mousse dessert with layers of star anise cremeux and moist anise cake. This concludes the unforgettable trip along the delectable menu of RN47, but there are many roads not taken - and I will certainly come back for more.

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.

Classy American Dinner at Upstairs on the Square

I have frequented Upstairs on the Square for recruiting events & a fancy brunch for a club that I am part of at Harvard, yet this was my first time going there for dinner. Upstairs on the Square has been a staple at the Square since it opened in 1982, but the restaurant recently announced that it will close its doors at the end of this year.

Like most fancy restaurants, Upstairs also changes its menu depending on what ingredients are fresh in the market. This appetizer of Fluke Ceviche was cooked Peruvian style with aji amarillo, lime, choclo, and conchita. When my Peruvian friend saw this photo, she immediately identified the dish as being Peruvian so I suppose it is quite authentic!

Three pieces of Mission Fig Ravioli was stuffed with smoked mozzarella and duck ragu. The ravioli was light on the sauce with a bit of grated cheese and herbs on top. The piece of fig is a nice touch, although the overall presentation could be improved.

I have a soft heart for gnocchi, so what I saw the Littleneck Clams Gnocchi on the menu, of course I ordered it. Unlike the mushy gnocchi that I get in the dining hall, this gnocchi had the perfect balance of soft and chewy. I just wished there were more gnocchi hidden beneath those littleneck clams, which surprisingly had similar texture to the gnocchi.

For my entree, I went with my safe fish choice: Silk Red Snapper. To be honest though, I was slightly disappointed when I got the dish because of the skin that came with it. I love fish, but the fish skin is something I absolutely cannot stand and I had unfortunately forgot to ask for it without the skin. Anyways, the snapper was garnished with roasted icicle radish , crispy yucca planks, and peppadew in red peppered brown butter. I really like peppadew because they have really sweet flavors. 

My friend ordered the Apple Grilled Quail. I was once again surprised that they served him the whole quail! Doesn't look too appetizing to see that quail with its legs split open like that ;) It was served with toasted farro with boudin blanc vignoles grapes.

The Lemon & 6-Spiced Crusted Monkfish was garnished with squid tangle on top and garbanzo beans at the bottom in monk's secret herb liquor. A boozy dinner? The waiter certainly didn't check your ID for this entree.

A restaurant's menu wouldn't be complete without a chicken entree. The Brick-Roasted Chicken Breast was served with grilled peach, yogurt, cucumber, and panner in spiced mustard oil. I thought the addition of paneer, or Indian cheese, to this classic American food was an interesting twist.

The final entree of the night was Archer Farm Grass Fed Beef Tenderloin with sherry-flamed cippolini onions and pickled chanterelles on a skewer atop a bed of spinach. Cippolini onions are my favorite because they have sweet and savory flavors.