Katz’s Delicatessen is not only a pastrami institution, it’s part of New York history. If you visit New York, you must go there the same as you must eat a buttery croissant when in Paris or spicy currywurst when in Berlin. The question is, is it worth a return? Yesterday…

Steamed pork buns with hoisin, cucumbers and scallions from Momofuku SSam bar and Momofuku Noodle bar. I don’t have enough words to describe the brilliance of the combination of delicate steamed buns, juicy, but crispy at the same time pork, scallions, slices of cucumber and spicy hoisin sauce. On Tuesday I…

After a slight disappointment at Lampreia ( I do think the chef is very talented, but I was not lucky with my first dish. Cured tuna is really not for me.. While my friend’s beetroot soup and veal were delicious.) I went for “more casual” places in Seattle. One of…

Seattle Farmers Market..

I wish I went to Kyo Ya (94 East 7th str. tel. 212 982 4140) before diving into the mysterious kaiseki experience in Kikunoi, Kyoto last spring. Maybe I would have enjoyed Kikunoi more. Degustating kaiseki dinner without certain preparation and knowledge is the same as going to a 3…

Per Se is by far the best restaurant I have ever been to the USA. It is worth every high rating it has – whether it is 3 Michelin stars or 28/30 in Zagat. The view of the Columbus Circle was stunning, the people working there knowledgeable and extremely professional,…

My trip to New York has been very exciting so far – I met wonderful people and ate/going to eat in some of my “dream” restaurants I’ve always wanted to go (I will post about them soon). One of the most mind blowing discovery is the toro tartare, osetra caviar,…

Speaking of something delicious, the “Morrocan tuna tartare, cucumber raita, chickpeas, harissa” I had for lunch in DB Bistro Moderne a few days ago was mouth-watering. A perfect combination of Morrocan and Indian flavours.

The three Michelin stars Jean Georges was the most boring and “factory like” gastronomic restaurant I have ever dined. It doesn’t come any close to the three or even two Michelin stars” institutions” in France and in Europe while in New York I could name at least five gastronomic restaurants…

It is not a secret that some of the best chefs on the planet are “French-trained”. Their work in gastronomic restaurants in France brings valuable experience for their careers. That highly influences not only their techniques and style of cooking but also what cuisine they cook. Not surprising- usually French.…