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. 

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.

Pumpkin and Apple: The Best Pie and Cake for This Thanksgiving

You will want to save plenty of room for dessert this Thanksgiving if you want to indulge in delectable desserts created by the renowned pastry chef Francois Payard. I had the opportunity to sample some of Payard's extensive collection of Thanksgiving-themed creations. My top picks are the Pumpkin Meringue Tart and the Pomme Verte, each showcasing two of autumn's best flavors: pumpkin and apple. The Pumpkin Meringue Tart, a fancier play on pumpkin pie, is the more traditional treat for Thanksgiving. Puree of oven roasted spiced pumpkin is layered atop caramel glazed dough and baked to perfection. Atop the pumpkin puree is creamy, bruleed marshmallow that resembles the taste and texture of sweetened whipped cream. The marshmallow is topped with orange zest, crystallized ginger, and toasted pumpkin seeds for extra dimensions of fall flavors. Having a slice of the Pomme Verte is like biting into a Granny Smith apple. The cake is smothered in slightly tart, yet sweet green apple mousse. Underneath the glossy mousse are layers of soft, cinnamon and honey-infused apple bits and crunchy almond crumbles on top of fluffy coconut dacquoise. Decorated with sliced apples and macarons on the side, the Pomme Verte is sure to please the eyes and the mouth with its striking visual appearance and a duo of crunchy and smooth textures. Besides these mouthwatering sweets, Payard's Thanksgiving lineup includes caramelized apple tart, chocolate and hazelnut mousse cake, gingerbread spiced pound cake, chocolate and truffle gift boxes, and much more. I will definitely be skipping the second serving of the turkey and stuffing for a slice (or two) of these desserts!