Fantastic Izakaya Experience At Shuraku In NYC

Located in the heart of West Village, Shuraku offers an unforgettable seasonal testing menu as well as an a la carte option at the Chef's Counter and tables.

Shuraku, which means "a fun place to gather," is a Japanese restaurant in New York City's West Village that specializes in izakaya-style cuisine featuring grilled meat and fish, udon noodles, and fried chicken among others. If seated on a counter, you can watch chef and owner Joe Conti whip up delicious food right in front of you prepared with seasonal ingredients imported from around the world.

First and Second - Sakizuke and Oshinogi

The $100 Winter Tasting Menu is a comprehensive, 8-course menu that highlights the best of Chef Conti's culinary magic. The dinner experience begins with sakizuke, or homemade soft tofu topped with sweet dashi soy and fresh wasabi. Next, you get a bit of surf and turf with oshinogi, which features thinly sliced, seared miyazaki beef topped with uni over sushi rice. The sushi is served with a side of pickled daikon.

Third and Fourth - Zensai and Yakitori

The jumbo pacific oyster in dashi soy is an absolute standout in the third course, zensai. The plump oyster is complemented by kombu cured fluke sashimi topped with daikon, lotus root with mentaiko, and pickled carrot. The fourth course is back to land with a trio of yakitori. From right to left is juicy chicken oyster with lemon, magret duck and tokyo scallion nwith spicy yuzu kosho, and chicken filet with black shichimi. You can taste the fire from the grill in these mouthwatering skewers.

Fifth and Sixth - Hashiyasume and Grilled Entree

Take a peak inside the silver wrap and you will find buttery, steamed Amadai snapper with grated daikon in thick, savory dashi soup. This fifth course called hashiyasume is the perfect transition to the grilled entree once again featuring the best of surf and turf. The giant Carabineros prawn from Spain is an absolute scene-stealer, while the Hokkaido scallop from Japan and Washu beef culotte also makes you wishing for more. Th cherry tomato and cipollini onion are grilled to perfection.

Seventh and Eighth - Noodle and Dessert

Get your carb cravings satisfied with the noodle course of cold Inaninwa udon topped with shiso leaf, seaweed, and ikura, served with a side of ume tororo. Finally, don't forget to leave some room for dessert - homemade strawberry ice cream served in between thin wafers.

Enjoy Mouthwatering Mexican Dishes At Fonda Restaurant In New York City

From made-to-order guacamole to hand-pressed tortillas, Fonda Restaurant in NYC delights diners with its authentic, modern Mexican cuisine.

Helmed by celebrated chef and cookbook author Roberto Santibañez, Fonda Restaurant - which has three locations in New York City (East Village and Chelsea in Manhattan, Park Slope in Brooklyn), specializes in contemporary Mexican cuisine in a relaxed ambiance.

PESCADO TIKIN XIC

Achiote marinated filet of cod is served over plantain white rice with a velvet black bean sauce and pickled habanero onions. While slightly under seasoned for my liking, the cod nonetheless maintained its tenderness. The velvety black bean sauce and white rice with chunks of plantains were delicious combo. I was especially fond of the sweet flavor in the rice from plantains.

CALLOS Y CAMARONES

Juicy, plump pieces of seared scallops and jumbo shrimp are served with a creamy habanero sauce. The entree is complemented by white rice with cilantro and thick black bean sauce. Both the scallops and shrimps pack an explosion of flavors.

CITRUS TRES LECHES

A classic Mexican dessert, the sponge cake is soaked in citrus three milk with a dollop of Chantilly cream, fresh strawberries, and almond slivers.

Embark On A Culinary Journey Around The World At La Mar Cebicheria Peruana In San Francisco

Located on The Embarcadero in San Francisco, La Mar Cebicheria Peruana specializes in Peruvian cuisine that fuses the country's diverse ethnic backgrounds in its culinary scene.

La Mar Cebicheria Peruana in San Francisco's beautiful Embarcadero is the first La Mar outpost in the United States. The restaurant, helmed by the world-renowned Chef Gastón Acurio and Executive Chef Victoriano Lopez, offers a glimpse into traditional and authentic Peruvian flavors with adventurous menu that showcases sustainable seafood and eco-friendly ingredients. The restaurant has a tasting menu called Experiencia La Mar for guests to enjoy all the favorites.

CEBICHERIA

The first course starts with cold appetizers. The Clasico Cebiche features catch of the day (halibut) in classic leche de tigre with red onion, habanero, corn, and sweet potatoes. The Limena Causahighlights San Francisco's very own dungeness crab with avocado puree on top of mousse-like whipped purple potato and creamy aji amarillo sauce. The Ahi Tuna Nigiri is topped with quail eggs for that oozy, creamy yolk. Finally, the Tiradito La Mar is a creamy blend of aji amarillo sauce with fresh sashimi of tuna, corn, jalapeno, and micro greens.

ANTICUCHOS

The second course kicks off the warm appetizer of anticuchos. Start with the Pulpo, or smoked octopus on a bed of whipped purple potato with crispy garlic, olive aioli, and piquillo pepper. The Jumbo Shrimp anticucho is perfectly grilled and complemented by sweet, creamy kabocha puree. The Corazon, or beef hearts, are grilled to perfection and served with potato puree, carretillero sauce, and scallions.

Served on skillets, the main course features three of La Mar's most popular entrees. Arroz Con Pato, literally translated as duck with rice, is a hearty dish of duck served on top of rice with vegetables. The other shareable dishes are Lomo Saltado, or traditional Peruvian style beef tenderloin with tomatoes, cilantro, and garlic flavored in soy and oyster sauce and served over a bed of potatoes and fried quail eggs, and Scallops in Aji Amarillo with black rice.

DESSERT

End the experience on a sweet note with this seasonal dessert of Baked Apple Empanada topped with pumpkin ice cream and a drizzle of sweet caramel sauce. The empanada is filled with delicious apple. The ice cream melts against the warm dough and the temperature balance between warm apple empanada and cold ice cream is absolutely divine.

Delicious Modern Asian Fares At E&O Kitchen And Bar

Located at the heart of San Francisco’s vibrant Union Square, E&O Kitchen and Bar, E&O Kitchen and Bar serves mouthwatering shareable plates in a sleek, modern environment.

The trendy E&O Kitchen and Bar, located in San Francisco's Union Square neighborhood, specializes in Asian fusion cuisine with popular items like Indonesian Corn Fritters, Coconut Curry Ceviche, and Butternut Squash Dumplings, just to name a few. The beautiful interior boasts high ceiling with sleek, modern design that's perfect for a night out with friends, significant others, and more.

Pu Pu Platter

If time allows, try to visit E&O during Happy Hour (3-6PM) so you can order the amazing Pu Pu Platter, which features sampling of fan favorite appetizers, such as the Indonesian Corn Fritters, free-range chicken satay marinated in turmeric and lemongrass, tuna tartare bites, grilled baby back ribs in hoisin glaze, and steamed duck buns with crispy duck skin and five spice duck confit. The platter also includes taro chips and pickled veggies.

Japanese "Bop"

The unique dish, called Japanese "Bop," is a play on bibimbap with deep-fried, crispy dashi rice topped with an assortment of Asian pickles, togarashi, bonito, spinach, and sunny side up egg with umeboshi plum.

Wood Roasted Char Siu Black Cod

The Wood Roasted Char Siu Black Cod, perfectly seasoned and glazed in sweet sauce, is accompanied by sauteed yu choy with garlic and soy. The cod has buttery, melt-in-your-mouth texture that is extremely tender and savory.

Taste The Flavors Of Old Bombay At The Drunken Munkey In West Village

The Drunken Munkey, an elevated Anglo-Indian restaurant, opened its second location downtown in West Village. Enjoy an array of delicious dishes and exceptional drinks in a space that has been transformed into a whimsical supper club straight out of Old Bombay.

Tucked away on New York’s historic Cornelia Street in the West Village, The Drunken Monkey is a new world of both the alluring and familiar, the old and the new. A tribute to Old Bombay, times past, and the alluring appeal of the classic brasserie, The Drunken Munkey is a place where the authentic and playful come together in a convivial environment offering downtown a unique reprieve and the first Indian Bistro of its kind in the area

Jumbo Tandoori Prawns

Served sizzling on the grill, these three large tiger prawns are seasoned in classic five-spice marinade and served with mint chutney and barbecue sauce over a bed of onions and bell peppers.

Drunken Munkey Lamb Biryani

Biryani, aka "The Royal Rice," was brought to India from Persia through Arab trade routes in the 1600s. At The Drunken Munkey, the Biryani takes a whole new meaning. It's served with buttery, doughy bread on top like pot pie. Underneath the buttery crust is flavorful basmati rice seasoned with various spices and then fried with lamb, vegetables, and other seasoning. The dish is served with a side of raita that you pour over the rice like you would with souffle.

Butter Chicken Tikka Masala

An Indian classic, the Chicken Tikka Masala includes tandoor-fired chicken tikka (your choice of white or dark meat) in creamy tomato sauce. The curry is served with naan, basmati ghee-rice, and raita.

Masala Bombay Lamb Chops

One of the signature dishes at The Drunken Munkey, the Masala Bombay Lamb Chops features Australian baby lamb chops in five spice marinade with a side of aloo au-gratin. The creamy mint and tamarind mango chutney underneath complements the dish perfectly.