Finally Septime
I’ve been longing to eat in Septime since 2016, without success; Paris is a mere 3-hour drive and we go there not infrequently if only...
Benu is an elevated Chinese affair
Okay, primarily. It draws inspirations also elsewhere, but the reference to Chinese cuisine is clear. Corey Lee, a Korea-born chef, has a...
The Sportsman- Great expectations
I first heard the name of Sportsman in a radio interview where Stephen Harris talked about his restaurant Sportsman about two years ago....
The Clove Club
We started our experience in The Clove Club in a slightly awkward way. Running late (consequence of cramming 4 restaurant visits in a...
Ko is NOT a Momofuku...
It’s far better than any other Momofukus combined. I can write a ton of dislikes about the other momofuku eats, but it’s not the mission...
You are Blue we are Red (Rossi)
I first heard the name of Dan Barber not from Netflix’s Chef’s Table, not Michelin guide, not the list of 50 best restaurants in the...
3 Reasons Why I think Eleven Madison Park Deserves as The Best Restaurant in The World (for now)
Waking up with the cheerful chirping sound of sparrows instead of relentless siren (with different tones according to the urgency of the...
Remember Lyle’s
Here’s an anecdote about our recent encounter with the chef James Lowe from Lyle’s: remember the neo- dinner experience we had in Chambre...
