In my West Village quest of the night a little bit ago, I happened about a quiet, small and serene little restaurant. With a small outdoor area that had been designed with a palm frond like enclave over a light wood section, my interest was piqued to see what was inside. Using my trusty and handy foodie exploration tools, I found that the name of this restaurant was Llama San, a highly celebrated restaurant and sister to Llama Inn…
I have to admit that Brazilian food is a cuisine that I have not properly explored. As a food writer and photographer, that is an absolute fail. So I am on a mission to fix that. Enter Berimbau. This is a very cute little Brazilian restaurant that I saw was offering delivery to my apartment. A quick scan of the menu and I made a commitment to visit the restaurant in person to experience it first-hand in person before sitting back and having the food come to me. Besides, food piping hot and straight from the kitchen is the best way to experience food.
There are several snacks that I do believe that you should always have in your fridge. Caviar is one of them. I do love many producers but I have to be honest and share that my favorite is @petrossiannyc. That said, I am constantly trying different caviar purveyors to find and discover new flavors and tastes. Below you will find a summary of flavor profiles of some of the caviars of the producers named in the title of this post. There is ALOT of caviar to taste so this will be a recurring post as I try more. Enjoy!
This is New York City. We were COVID ground zero but thankfully we are now able to manage it successfully. That said, I was in shock to learn that there were new restaurants being opened during the COVID period when most of us were under a stay-at-home order. Many of these restaurants have had to reimagine their approach to dining by including a takeout and delivery strategy because as you can imagine this is the only way to earn an income in these times. The destruction that COVID has caused worldwide, particularly in the food industry, is immeasurable and I hope that I can help in some small way by visiting and writing about my experiences at these restaurants. This is the direction that this blog will take going forward. I will not cover not only fine dining restaurants but all restaurants (mostly New York for now due to travel restrictions) as they need as much help as they can get. Let’s get started…
It is quiet. It is white. It portrays the essence of tranquility. An unexpected but essential welcome to this magnificent restaurant located in Milan. It is a little tricky to get to its location given that its physical address does not drop you off at the right entrance with an Uber. You have to walk about two (2) blocks first and then around to a back area where there are other spaces. The entire area feels like an office compound with a large parking lot down the middle. All this gave me pause as I walked to the restaurant but then there is the warm, bright and delightfully white welcome of the space. The basis of my choice of this restaurant was because of the captivating way that chef told stories about his menus and ingredients on his website. “Taglienti racconta taglienti is my personal narrative but it is also a game, a memory game, a succession of tastes and emotions, memories, perfumes, our cultural hinterland, our inheritage that finally meets evolution”. It has been a long time that I have heard such passionate words used to describe food and more so words that moved me and increased my desire to taste said menu. The same passionate nature of his words on the site were exemplified throughout the meal with the presentation of cards, keywords and detailed spoken descriptions which shared the stories of creativity and innovation that led to the creation of each dish placed in front of me.