Monthly Archives: September 2009
Onya Noodle Shop: Fresh made udon is the difference
Dear Food Diary:
I never was a fan of udon noodle, I’ve tried to avoid this doughy and many times mushy bowl of bla for the longest time, but one slurp of Onya Noodle Shop’s udon soup, and I couldn’t fight it any longer, this stuff is great, I’m betting because it’s freshly made on the spot.
Thai 51: Free lunch today! Score!!!
Dear Food Diary:
Walked into work today and there was this random sign about free lunch! What? This is a first, and a great surprise to start the day. The deal was, anything you eat for lunch would be reimbursed, no fine print, anything you want.
Brooklyn Edible Social Club: dinner at a long lost friend’s I’ve never met
Dear Food Diary:
Saturday I was on the F train for exactly 1 hour and 40 minutes, just to fill my curiosity and keep my taste buds entertained. This is my second Supper Club dinner experience, thanks to my friend Yvonne, who’s the author of the blog underground dining. She raved about her first experience with this Brooklyn Edible Social Club (five course dinners parties for about 12 guests), and since she lives for these events, I trusted her.
David Burke & Leblon Cachaca: Beverage Series Dinner + the chef himself
Dear Food Diary:
Wednesday night, one of my favorite chefs David Burke (Fishtail and Townhouse) hosted an amazing eat, drink and be merry event at his Bloomingdale’s location. This was the 3rd of his Beverage Series Dinner, where his yummy food is paired with different adult beverages. Leblon Cachaca (pronounced ka-sha-sa, a Brazilian spirit distilled from sugar cane juice, unlike the rum which is made from molasses) was the partner for the evening.
Bon Appetit SUPPER CLUB cafe: Part Two
Dear Food Diary:
Went back to the chaos with my friend Cindy, she’s the one who told me about this pop-up cafe weeks ago. Thank goodness she had a “mental health day” and arrived early. While I waited outside for 20 mins (even though I arrived 11:50), she was inside battling the lines and crowd to get our food.
NOW TO THE FOOD PART TWO: