LORE...441 SEVENTH AVENUE/15ST CORNER ; PARK SLOPE ...AFTER A DECADE BLOGGING THIS IS THE PULITZER

with Zack

DOSA

granite

filling of dosa

fish and chips

with Chef

leafy salad with unique wonder dressing

SUNSET AND SATIATED

 I  thought this blended culture dining option might be something. BUT  my expectations were too

modest and too tame. Jeanne again captured the essence in the photos above. I love you still ,Henrietta, Red in Nashville ,...but I have a new love (Play Johnny Mathis and Conway Twitty as you read on).

The weather was right for outside dining and the sunset had barely started. The wait person,Zack knew 

what you wanted him to know. One of the chefs created the Dosa recipe and that won the blue ribbon for crepe crispiness. The braised tofu with asparagus was according to my spouse, who has vegetarian tenure,

 '.... the best Tofu I have ever had!" NB she is not prone in the way I am to hyperbole .

The leafy salad was luscious and the Chardonnay was Turkish.  Fish and chips had crunch and think steak like cod in a better batter than mankind has previously known. Rhubarb granite was enhanced with strawberries from  THE strawberry fields.  Thank you co-owners, JAY KUMAR AND JOHN KIM. Bless your dining gem.

Henrietta Red: Nashville's Dining Haven...design,taste and grace at 1200 4th AveN

Just 1o,000 steps from The Dream Hotel to a dreamy dinner in Germantown.  Featured is the gnocchi with fennel, parmesan and walnuts above. The photos by Jeanne will tell the story and reveal the white walls and elegant marble counters. While I ate the 3 kinds of oysters too  fast to show them and drank the Falanghina before the shutter clicked, the food and ambiance are revealed below. History can be found all around and the Bicentennial Park will in silvan surroundings tell you the story from the Ice Age to the Grand Ole Opry.

                                                Early bird studies the menu

                                                           Quiet before the kind and efficient service starts

                                          Wood fired bread

                      SHUCKS

                                  These shrimp in a New Orleans style roux...made by an art loving god

                                   and cooked by an angel.

                                                Tapioca and sorbet and cake and cookie and love

y.

FLATIRON STARRING ..397 5TH AVE...PARK SLOPE

Go now before you have to wait on line.  Just opened a pub hub for food lovers and folks who want to take a flight without  going to JFK...a lovely beer flight. But quickly on the food Frank and I ...enjoyed super wings from very fine birds  with saucy personalities. Then there was a burger which was built on a coalition of Bison Elk and Wagyu.

At the table outside was Norma from ACS and a friend and so this is already a crossroads. All the staff must know and like each other because they vibe that way. So glad broadway is back. Will finally see

Music Man in December. For now the show to see and place to be is 5th Ave's Flatiron. 

VICTOR. 285 NEVINS ST A STAR IS BORN

This had been a restaurant in a factory repurposed. AS VICTOR, this space has been reborn as a warm and gracious restaurant with flare.  The smoked paprika shrimp enjoyed with a glass of Albarino was matched by the spectacular  roasted cauliflower .  A salad reinvents what 

was becoming a too predictable Caesar salad.  

pomme frite !

 

cauliflower ..crispie and tasty 

ESME 999 MANHATTAN AVE. GREENPOINT BK

THE IMPORTANT TOAST

BREWERY

CLAMS

VEGGIE BURGER

Tutt Appost 289 5th AV .....PARK SLOPE

It has been awhile since I have blogged about restaurants. Not much eating out. Too many great restaurants closing. Too many people out of work. But new restaurants are emerging. And i have been waiting for one that revives the longing to tell all to all. 

I HAVE FOUND SUCH A PLACE.  THEY CALL THEMSELVES A RESTAURANT AND PIZZA BAR. CONFESSION: i didn't have pizza . I did have a tasty tangy beet salad  (Barbabietole) and  the best 

lasagna  I have had for 50 years.  The white Fiano wine was new to me , but we are now friends. This had been a fine place that also made crafty pizzas called Gristmill. I hope the GRISTMILLERS 

are well. They left their hut shaped oven. I hope to return soon to begin sampling the pizzas.

 

LEFT:The back room tent stacked with fire wood for the pizza oven.

Right The LASAGNA (half which i am going to eat now)

UPDATE : LAST WEEK WE RETURNED AND ORDERED A PIE. NOT ALL GREAT PIZZA IS ALIKE. THIS ONE HAD A UNIQUELY CRISPY CRUST AND A SAUCE THAT WOVE OREGANO AND BASIL AND VIRGIN OLIVE OIL TOGETHER IN A WAY THAT MADE YOU THINK"AHHHHH".

SEE TOP PHOTO

LE JARDINIER 610 LEXINGTON AVE

OUR 30TH ANNIVERSARY AND THE BEST RESTAURANT FOR IT(THANKS TO PHOEBE AND JONATHAN FOR SUGGESTING).
         SPACIOUS WELL LIT... AND FOOD INSURED AGAINST ANYTHING BUT LOVE.
I LOVED THAT THE WHITE WINE I CHOSE SHARES ITS NAME WITH JEANNE...ROSTAING. SOME OF HER ROOTS ARE IN FRANCE...COTE DE ROTIE? MAYBE. THOUGH I DOUBT THEY ARE HER VINES.

JEANNE SAID EVERY MEMBER OF THE STAFF WAS
AMAZING

BEETS

MOUSSE W DARK CHOCOLATE
CRISP

LOBSTER

A KEY LIME SURPRISE

EVEN COFFEE TEA WERE SERVED IN CUPS
DESIGNED TO PLEASE
(CUP-WITHIN-A -CUP)

ROASTED CAULIFLOWER
WITH TOMATILLOS AND
SUNFLOWER SEEDS AND CURRY

HAPPY