Tag Archives: 2.5 Chubbys
RAMEN MISOYA: “Me So” Salty!!!
Dear Food Diary:
Yes, winter is here and “ramen season” has started, but is there room on this tiny island of Manhattan for yet another ramen joint? Apparently so. With stores in Tokyo, Kyoto, Silicon Valley and Taipei, I wasn’t going to let this one by without slurping a big bowl of steaming goodness.
Ramen Misoya took over that “doomed” spot on 2nd Ave, right around the corner of St. Mark Place. Over the years, this narrow little space has hosted a number of eateries, none memorable. There’s a tv screen on the back showing you the kitchen, sort of like an open kitchen I guess? Though nothing beats sitting at Totto Ramen’s counter and watching them torch the pork and prep your ramen.
The menu consist of 3 different types of miso(miso paste is made with fermenting rice, barley and or soybeans with salt and fungus. Different combinations/fermenting time/preparation make the types of miso).
Ramen Misoya took over that “doomed” spot on 2nd Ave, right around the corner of St. Mark Place. Over the years, this narrow little space has hosted a number of eateries, none memorable. There’s a tv screen on the back showing you the kitchen, sort of like an open kitchen I guess? Though nothing beats sitting at Totto Ramen’s counter and watching them torch the pork and prep your ramen.
The menu consist of 3 different types of miso(miso paste is made with fermenting rice, barley and or soybeans with salt and fungus. Different combinations/fermenting time/preparation make the types of miso).
CALLE OCHO: UWS Nuevo Latino Cuisine
Dear Food Diary:
To celebrate the opening of it’s new location, the folks at Calle Ocho invited us to a press dinner.
Gelato Taste-Off: AMORINO vs GROM
Dear Food Diary:
I grew up on gelato and this sweet treat remains as one of my all time favorites. A couple years ago, when Grom opened in the West Village, I was immediately hooked. Nothing so far has come to replace its number one spot. Amorino came to town a couple weeks ago, I stopped by opening day… let the taste-off begin:
Empellon: Alex is hot, the food not so much
Dear Food Diary:
I’ve been a long time fan (ok, fine. I’ll admit… stalker) of hottie pastry Chef Alex Stupak. My delicious love affair started at the Bon Appetit Supper Club Cafe back in ’09. He won me over with his Yuzu Tart. And then it escalated during my WD 50 visit, where I met him *wink*. So you can understand why Empellon naturally got bumped to the top spot on my infinite list of NYC eateries.
Park Avenue Winter: why Restaurant Week just isn’t worth it
Dear Food Diary:
After “that” incident, Restaurant Week left yet another bad impression in me. Mainly because of the disappointments and half hearted attempts served on plates. The purpose of showcasing the establishment has been lost along the way and Park Avenue Winter unfortunately falls under that category.