Tag: USA

The Modern **

The Modern
@MOMA
9 W 53rd St.
New York, NY 10019
(212) 333-1220
Official Site

Museum dining and fine dining are pairings far less common than luxury hotels, however there are still a handful of Michelin-starred restaurants located inside museums, including several that have earned the coveted three-star distinction. In New York City, the most famous example is undoubtedly The Modern, housed inside the world-renowned Museum of Modern Art, more commonly known by its recognizable acronym, MoMA.

The Modern is the crown jewel of restaurateur extraordinaire Danny Meyer’s Union Square Hospitality Group, the hospitality empire behind some of New York’s most iconic restaurants including Eleven Madison Park (now owned by Daniel Humm), Gramercy Tavern, Union Square Cafe, and the global burger phenomenon Shake Shack. The restaurant earned its first Michelin star in 2005 during the guide’s inaugural New York City edition under chef Gabriel Kreuther, before receiving its second star in 2015 under chef Abram Bissell. Today, executive chef Thomas Allan has successfully maintained the restaurant’s two-star status since taking over the kitchen in 2020.

Prior to becoming executive chef at The Modern, chef Allan worked at several high-profile New York City restaurants including Eleven Madison Park under Daniel Humm and Per Se before moving to Paris to train under Yannick Alléno at the then three Michelin-starred Le Meurice.

The restaurant has its own dedicated entrance separate from the museum. Upon entering, guests are first greeted by The Bar Room, which operates almost as a separate entity with a more relaxed and casual atmosphere. Beyond that lies the main dining room, which overlooks MoMA’s Abby Aldrich Rockefeller Sculpture Garden. Floor-to-ceiling windows flood the room with natural light, brightening the otherwise understated interior. White tablecloths, black leather chairs, and horseshoe-shaped booths give the room a refined elegance, although the space is beginning to show its age and could benefit from a refresh.

The Modern offers several dining options. Lunch features a three-course prix fixe at $115, while dinner offers a five-course menu for $175. Both lunch and dinner also feature the restaurant’s full tasting menu priced at $275, which I opted for during this late lunch visit.

The meal began with two small snacks. The venison tartare horseradish cream was excellent — bright, citrusy, and balanced with just enough horseradish to provide bitterness and spice without overpowering the tartare itself. The potato crumble added a welcome crunch. Meanwhile, the tuna and celery was refreshing and clean with vibrant acidity.

Tasting Menu:

Next came The Modern’s signature dish and undoubtedly its most famous creation: Eggs on Eggs on Eggs. This course, normally a $75 supplement on the prix fixe menu, is included in the tasting menu. The dish combines egg yolk, egg custard, and generous amounts of caviar into one deeply indulgent bite. When mixed together, it becomes extraordinarily decadent and luxurious. It is one of those dishes that fully lives up to its reputation. Served alongside warm brioche toast, which acted as the perfect vessel for scooping every last bit, the restaurant thoughtfully provided an extra piece of toast that was equally delicious on its own.

The Chilled lobster, shiso and green radish followed. The lobster itself was cooked beautifully — firm yet tender — while the paper-thin radish slices added a subtle peppery spice. The shiso vinaigrette brought brightness and citrusy freshness that tied the dish together elegantly. The bread course consisted of Pumpkin seed sourdough and cultured butter. Freshly baked, the bread had a perfectly crackling crust while maintaining a warm and airy interior.

The Grilled madai with crosnes and shishito peppers showcased precise execution. The fish featured beautifully crisp skin with light charred notes while remaining moist and delicate underneath. The accompanying sauce carried a pleasant acidity that complemented the fish. Peas added freshness while the potato and garlic elements grounded the dish.

Another standout was the Seared scallops, white asparagus and beluga lentils. The scallops were prepared wonderfully with a delicate sweetness and mild oceanic brininess. The roasted lentils added earthiness while the parmesan foam and clam brown butter sauce contributed another layer of richness and complexity.

For the main course, I was served Australian wagyu beef,salsify, pickled red cabbage. The wagyu arrived perfectly medium rare with a beautiful rosy center. It was intensely flavorful and exceptionally juicy. The juniper and bacon sauce brought deep savory richness while the pickled cabbage provided enough acidity to balance the fat of the beef. The salsify, with its subtle earthiness, was an excellent accompaniment.

The Hibiscus, coconut, and tarragon palate cleanser was simple yet refreshing. Its chilled temperature and floral brightness acted as a soothing transition into dessert. Dessert was Dark chocolate cremeux, black cherries and almond. The silky chocolate custard paired beautifully with the tartness of the cherries and the crunch of chocolate crumble. Almond ice cream added nuttiness and balance. Afterwards, several petits fours including apricot with orange blossom, guava mandarin, and strawberry bites ended the meal on a high note.

This tasting menu was superb from beginning to end. The cooking was meticulous, technically sound, and consistently polished throughout the entire meal. Some diners may argue that the cuisine plays things safe, however I viewed it instead as disciplined and refined. Each course was thoughtfully composed with flavors that remained approachable without sacrificing sophistication. Ingredient quality was evident throughout the progression.

The sommelier recommended a rosé to begin the meal before transitioning into a Pinot Noir for the latter half of the tasting. Both French wines paired seamlessly with the dishes they accompanied.

Hospitality has always been one of the defining strengths of any Danny Meyer restaurant, and The Modern fully embodies that reputation. From the moment I walked in, the staff were warm, welcoming, and genuinely personable. The servers were polished, knowledgeable, and confidently explained each course while answering questions thoroughly. Despite arriving for a late lunch, there was never any sense of being rushed. The service remained attentive while still feeling relaxed and natural.

Two Michelin-starred restaurants in New York City are never inexpensive, yet The Modern remains relatively wallet-friendly compared to many of its peers. The prix fixe menus, particularly during lunch, are still accessible by fine dining standards. Including several glasses of wine, tax, and tip, my tasting menu came to just under $500 for one person. While certainly expensive, it remains more reasonable than many other two-star establishments in the city where dinner alone can easily surpass $300 before beverages.

Ever since opening, The Modern has consistently remained among New York City’s elite restaurants for more than two decades — a remarkable achievement in one of the most fiercely competitive dining scenes in the world. Over the years, many chefs who passed through its kitchen have gone on to successful careers of their own, further cementing the restaurant’s legacy and influence.

The Modern continues to thrive, and after this visit, I do not see that momentum slowing anytime soon. Its future remains incredibly bright, and the restaurant appears poised to remain a New York dining institution for many more decades to come.

Estela *

Estela
47 E Houston St 1st floor
New York, NY 10012
(212) 219-7693
Official Site

Bistronomy is a term coined in the early 2000s by French food critic Sébastien Demorand—a fusion of “bistro” and “gastronomy,” describing high-quality, creative cooking served in a more relaxed, casual setting. In essence, it delivers fine dining caliber food without the formalities traditionally attached to it. In New York City, one of the most notable examples of this movement is the one-Michelin-starred Estela in NoHo.

Opened in 2013 by Uruguayan-born chef Ignacio Mattos, Estela quickly became a critical darling, earning a two-star review from The New York Times and securing its Michelin star in 2019, which it has maintained ever since. Before striking out on his own, Chef Mattos trained at Chez Panisse under Alice Waters and worked with Argentine celebrity chef Francis Mallmann. He later moved to New York, spending time at Il Buco before opening the acclaimed Isa in Williamsburg. With Estela’s success, Mattos went on to launch Mattos Hospitality, which also operates Altro Paradiso.

Estela sits along Houston Street, tucked above a bar known for its inexpensive happy hour specials. Upon entering, a marble bar immediately comes into view, setting the tone before the space opens into a compact, lively dining room that can get quite loud. Tables are tightly packed in a mix of formats, paired with hard wooden chairs, while the worn wooden floors creak with nearly every step—adding to the restaurant’s unpolished, downtown charm.

Open for dinner seven days a week and lunch on weekends, the restaurant offers an à la carte menu with a solid range of options. For two diners, our server recommended ordering five to six dishes—a suggestion we gladly followed. We began with a Sourdough miche with butter and olives served warm. Priced at $7 and not complimentary, it delivered a deeply crusty exterior with a satisfying chew, while the olives provided a simple, briny counterpoint.

The Oysters with yuzu kosho mignonette, at $5 each, were exceptionally fresh. They carried a clean marine brininess, lifted by bright citrus notes and a gentle heat that lingered pleasantly. The Beef tartare with elderberries and sunchoke followed, offering a balance of freshness and depth. The elderberries introduced subtle sweetness and acidity, while the sunchokes added a mild earthiness that grounded the richness of the beef.

A standout was the Mackerel with smoked torpedo onion and caviar. The fish itself was firm yet tender, with a luscious oiliness. The smoked onion contributed a soft sweetness and gentle smokiness, and when combined with the caviar, the dish became an intense, satisfying burst of flavor.

The Fried arroz negro, squid, and romesco—one of the restaurant’s signature dishes—was Estela’s take on the Valencian classic. The rice had a crisp texture while remaining approachable, delivering a deep, oceanic intensity that made it one of the most memorable plates of the evening. The Ricotta dumplings with mushrooms and pecorino sardo offered a softer, more comforting contrast: pillowy, cheese-laden dumplings bathed in a delicate leek broth, layered with thinly sliced mushrooms and sharp pecorino.

The Crescent duck with stuffed cabbage and date was beautifully executed. The duck was cooked to a perfect rosy pink, tender and succulent, with concentrated flavor. The accompanying stuffed cabbage, filled with duck, reinforced the richness, while the dates added a welcome touch of sweetness to round out the dish.

For dessert, we sampled two offerings. The Chocolate cake with sesame ganache and cream was deeply decadent—rich, dense, and thoroughly indulgent.In contrast, the Poached pear with pistachio and sobayon leaned lighter, with natural fruit sweetness complemented by a silky custard-like sabayon and a nutty pistachio finish.

Dining as a pair allowed us to experience a broad cross-section of the menu. The cooking at Estela is deceptively simple in appearance but layered in technique and thought. Each dish feels restrained yet complex, with a clear focus on flavor. Overall, the meal was cohesive, creative, and thoroughly enjoyable.

Service matched the tone of the restaurant—casual yet polished. Our server was warm, personable, and attentive, offering clear explanations of each dish with genuine enthusiasm.

For dinner for two, including two glasses of wine each, the total came to just over $400 with tax and gratuity. While certainly on the pricier side, the quantity and quality of the eight dishes we shared left us fully satisfied.

Bistronomy, at its best, offers the luxury of exceptional cooking without the weight of occasion. There are nights when one craves food of fine dining caliber without the ceremony, and Estela delivers precisely that. It’s a reminder of why New York City remains one of the best places in the world to dine.

Odo **

Odo
17 W. 20th St.
New York, NY, 10011
Official Site

Outside of Japan, New York City arguably has one of the largest concentrations of Michelin starred Japanese restaurants in the world. In the latest edition of the Michelin Guide New York City, Japanese cuisine continues to be strongly represented. The options are abundant, from world class sushi counters to sophisticated kaiseki restaurants. Among them is Odo, the two Michelin starred kaiseki restaurant in Manhattan’s Flatiron District.

Odo is the namesake restaurant of Chef Hiroki Odo, who was born in Kagoshima Prefecture, Japan, and trained at several kaiseki restaurants there. He moved to New York City in 2018 and became the head chef of Kajitsu, a restaurant specializing in shojin cuisine, where he earned a Michelin star. He opened Odo later that year, and the restaurant received its first Michelin star in 2019. In 2023, Odo was awarded its second Michelin star.

The restaurant is tucked at the end of the bar at The Hall, a Japanese-influenced gastropub also owned by Chef Odo. A nondescript door opens into a small and intimate dining space, centered around a handsome blond-wood sunken counter with just ten chairs, each covered in crisp white cloth. Soft lighting and the absence of music create a hushed, serene atmosphere.

Odo is open for lunch and dinner six days a week. Lunch features a six course kaiseki menu priced at $150, while dinner is $270 and consists of eight to nine courses. This particular visit was for lunch. Before any food was served, I started with a highball, a simple and refreshing drink that prepared my palate for what was to come.

The meal began with the Sakizuke – Fresh summer flavors with Chef Odo’s selection of seafood. It consisted of Hokkaido hairy crab with spaghetti squash, dashi and eggplant mousse. My server instructed me to mix everything together before eating. The combination was terrific, with all the components working in harmony. The delicate sweetness of the crab was complemented by the dashi and the earthy character of the eggplant.

That was followed by the Owan – Summer broth to clear the mind, body and spirits. The clear broth, made from tuna flakes, kelp and ginger, contained sesame tofu, amberjack and scallions. The seafood broth was delicate but flavorful, with a clean tuna presence. The sesame tofu had a pleasant nuttiness, while the amberjack was soft and almost milky in texture.

Next came the Hassun – Small bites of the summer harvest, a beautiful assortment of small dishes designed to be enjoyed in a few bites. The A4 wagyu was terrific, tender and deeply flavorful. The wheat cake had a pleasant mochi like texture, while the eggplant with house made red miso and sesame oil offered a subtle sweetness with a touch of spice from the peppercorn sauce. The panko battered asparagus and edamame cooked in a light kelp broth were both very good. A small cup of Hokkaido scallops with deep fried tofu, broccoli rabe, miso vinaigrette and peanuts was particularly impressive. Every item on the plate offered a different flavor and texture, yet nothing felt out of place. It was an impressive showcase of seasonal ingredients.

The main course was the Oshokuji – Chef’s chirashi, which consisted of two dishes presented together. The first was a chirashi rice bowl topped with sashimi of shima aji and chutoro tuna, salmon roe and shiso leaf. This was wonderful. The chutoro was rich and fatty, while the shima aji had a buttery texture. The salmon roe added a burst of saltiness, while the shiso provided refreshing herbal notes that kept the dish balanced. The second dish was one of the restaurant’s signatures: house made soba noodles served in a cold kelp and tuna broth with thin slices of A5 wagyu beef. This was equally impressive. The broth was subtle but carried a distinct tuna presence, while the thin slices of A5 wagyu from Kumamoto were exceptionally flavorful. The combination of cold soba, delicate broth and richly marbled beef made for a luxurious yet restrained dish.

For dessert, I was served the Kojita Tea – Hot and Cold. The contrast in temperature worked particularly well. A warm spring roll filled with kiwi flavored sweet bean paste was pleasantly sweet, but its sweetness was tempered by house made milk ice cream topped with koji tea cream, which had roasted green tea notes. It was an excellent dessert and a fitting ending to the meal.

This lunch kaiseki was superb. Each plate was visually appealing, vibrant and colorful, while the multiple components came together cohesively to create layers of subtle flavors. The use of high quality seasonal ingredients and Chef Odo’s adherence to the Japanese ethos of allowing those ingredients to shine without unnecessary manipulation were evident throughout the meal. That restraint requires a high level of precision, and the technique was on full display.

Service at Odo exudes Japanese hospitality with a distinctly New York presence. The staff were kind, hospitable and engaging without ever becoming intrusive. They were confident in explaining each course in detail and readily answered questions about the food with clarity. The polished yet approachable service complemented the intimate setting.

At $150, lunch at Odo is an excellent value for a two Michelin starred restaurant of this caliber. Factoring in a glass of wine or sake and a beer with the meal, my total came to less than $300, including tax and service. That makes Odo relatively approachable compared with many other two Michelin starred restaurants in the United States. Lunch is undoubtedly a great way to experience Chef Odo’s cooking, while the $270 dinner menu also remains comparatively reasonable for a restaurant at this level.

After this lunch, I will definitely return to experience the dinner menu. If lunch was any indication of what Odo can deliver, I would not be surprised if dinner proves to be even more impressive. Nevertheless, Odo is a solid two Michelin starred restaurant that delivers refined, thoughtful and beautifully executed kaiseki. For anyone looking to explore Japanese fine dining beyond sushi, Odo is well worth a detour.

Quince ***

Quince
470 Pacific Ave.
San Francisco, CA 94133
(415) 775-8500
Official Site

A restaurant’s ascent to the pinnacle of the gastronomic world often takes years, if not decades. Only on rare occasions does a restaurant achieve such acclaim within a short period of time. San Francisco fine dining institution Quince took more than two decades to reach its current stature. Opened in 2003 by chef Michael Tusk and his wife Lindsay in Lower Pacific Heights, the restaurant earned its first Michelin star in 2006 before relocating six years later to its current home in Jackson Square in 2009. A second Michelin star followed in 2013, with the coveted third star arriving in 2016.

Originally from New Jersey, Chef Tusk trained in several Michelin-starred kitchens in France and Italy. It was in San Francisco, however, where he established his reputation, working under Jeremiah Tower at Stars and later at Chez Panisse with Alice Waters. Chef Tusk is a James Beard Award winner, while Quince has consistently ranked among the finest restaurants in San Francisco and the Bay Area. The restaurant has received a four-star review from the San Francisco Chronicle and is also a member of the Relais & Châteaux group. In addition to Quince, chef Tusk also operates the Italian restaurant Cotogna as well as the wine bar Verjus.

Quince’s space is expansive and divided into three distinct areas: a central bar, a serene lounge where guests can enjoy a shorter tasting menu, and the main dining room, which contains only ten tables. The design is modern and understated, featuring earthy tones that still convey a sense of luxury. Tall storefront windows stretching from floor to ceiling flood the dining room with natural light. Uncovered wooden tables, green padded chairs, and plush sofas contribute to the restaurant’s warm yet refined atmosphere.

For this visit, the Gastronomy Menu priced at $390 was the obvious choice. Other tasting menu options are available at a slightly lower price point and can also be enjoyed in the lounge, while lunch service is offered on select days. The Gastronomy Menu consisted of eight to ten courses.

Dinner began with an amuse-bouche of onion tartlet with caviar. The paper-thin crispy tart shell served as the perfect vessel for sweet onion cream paired with the luxurious salinity of the caviar. Nettles with pistachio and razor clams followed, delivering nutty flavors alongside the razor clam’s delicate briny oceanic character. It was an excellent start to the meal.

Gastronomy Menu:

The first official course featured Copper River salmon with cucumber and green almond. Thin slices of flavorful salmon were served in a refreshing dill and cucumber broth, while pickled cucumber and green almond added brightness and acidity. Next came the Green asparagus in spring mustard broth, morel mushroom & crawfish. The asparagus tasted remarkably fresh, the mushroom cream added earthy richness, and the crawfish provided sweetness and depth. House-made bread and butter followed shortly after, served warm from the oven.

The Santa Barbara spot prawns & lemon verbena showcased beautifully meaty prawns in a deeply flavorful consommé that highlighted the natural sweetness of the shellfish while carrying subtle citrus notes. This was followed by Paccheri Maine Lobster romanesco and preserve gooseberry. The perfectly al dente tubular pasta was stuffed with a rich lobster filling, while citrus elements and a sauce made from tomatoes and lobster shells tied the dish together elegantly.

The White asparagus tortelloni & fermented white asparagus sauce highlighted the ingredients at the peak of its season. White asparagus appeared in several forms throughout the dish: whole, puréed into sauce, and incorporated into the pasta filling itself. Its flavor carried a tangier, more delicate character compared to green asparagus.

The red meat courses marked the centerpiece of the tasting menu. First came Paine Farm squab, Pine Gulch Creek wild nettle, spring onions & Extra Vecchio Balsamico. The squab was exceptionally tender, while the béchamel enriched with squab heart added depth and minerality. Squab jus combined with beet and onion purée created a creamy, savory accompaniment. The breast remained juicy while the legs were cooked crisp.

The second main course featured Don Watson spring lamb cooked in fireplace, fava bean, fennel & bagna cauda. The lamb saddle was tender and succulent, while a piece of lamb sausage contributed a pleasant salinity. Particularly memorable was the lamb heart, roasted for six hours until intensely flavored and deeply concentrated. A salad of fava beans and porcini mushrooms added freshness to balance the richness of the dish.

As the meal transitioned into dessert, Chilled mulberry, rose geranium & pinenut arrived as a palate cleanser. Refreshing and lightly sweet, it carried vibrant berry flavors while the chilled pine nuts added texture and nuttiness. Then came the Warm rhubarb, strawberry & Bonte pistachio tart. Served warm, the tart balanced tangy fruit flavors with rich nuttiness, while English cream added another layer of sweetness and richness. Afterwards, a small cherry blossom gelato was served on a cone, offering delicate floral notes with subtle sweetness.

Mignardises were then presented from a cart. I asked the server for recommendations, which he gladly provided. Selections included hazelnut, blueberry bon bon, yuzu coated in black sesame sugar, raspberry black tea, and chocolate mille-feuille. It was a fitting conclusion to the evening.

Dinner at Quince was exceptional. The cooking was composed, precise, and remarkably consistent throughout the progression of the menu. While rooted in Californian cuisine with Italian and French influences, the restaurant avoids excessive theatrics or gimmicks, instead focusing on clarity of flavor and ingredient quality. Sustainability plays a major role in Quince’s philosophy, with much of the produce sourced directly from the restaurant’s own farm. The use of hyper-seasonal ingredients ensures that every component is showcased at its absolute peak.

I requested three different wines to accompany the meal, and the sommelier’s selections were impeccable. He opted entirely for natural wines: a French white for the opening savory courses, an Italian red for the middle portion of the meal, and Pinot Noir for the lamb and squab. Each pairing complemented the dishes beautifully.

Though I was seated at the bar as a solo diner, the service never faltered. The staff working the bar area were personable and genuinely warm. Conversations between courses felt natural while still allowing enough space to focus on the meal itself. By the end of dinner, it felt as though I had known the staff for quite some time.

Quince is undeniably an expensive undertaking, though the same can be said for many of San Francisco’s top dining destinations. After taxes, service charges, and several glasses of wine, the final bill rivaled what I have spent feeding two people at other three-Michelin-starred restaurants around the world. It was likely the most I have ever spent in a single sitting.

While San Francisco offers no shortage of outstanding dining options, Quince’s longevity and continued evolution separate it from many of its peers. For more than two decades, the restaurant has survived economic downturns, shifting political climates, and the many challenges that have reshaped the hospitality industry both locally and nationally. Yet throughout it all, Quince has continued to thrive while remaining consistently ranked among the finest dining establishments in the country.

Rooster & Owl *

Rooster & Owl
2436 14th St NW
 Washington, DC 20009
(202) 915-9004
Official Site

Rooster & Owl is a Michelin-starred restaurant in Washington, D.C., owned by the husband-and-wife duo Yuan and Carey Tang. Chef Yuan serves as the Executive Chef, while Carey manages the front of the house. Chef Yuan honed his craft in several renowned Michelin-starred establishments in New York, including Jean-Georges, The Modern, and Dovetail. He later returned to D.C. to work at various local restaurants before launching Rooster & Owl as a pop-up in 2016. In 2019, the restaurant found a permanent home, earning a glowing three-star review from The Washington Post and a Michelin star the same year—an accolade it proudly retains to this day.

Located along 14th Street in Washington, D.C.’s Columbia Heights neighborhood, Rooster & Owl exudes industrial-chic charm. At the entrance, guests are greeted by a sleek bar that also serves as counter seating. The dining room features uncovered blonde wooden tabletops paired with brown leather chairs, creating a warm yet modern ambiance. Heavy-duty metal shelving divides the space, adding both function and character. Diners can also catch glimpses of the open kitchen, adding an interactive element to the dining experience.

Open exclusively for dinner, the restaurant offers a prix fixe menu priced at $95, consisting of four courses—three savory dishes and a dessert—with the option to add extra courses for $15 each. The meal begins with a warm Hong Kong-style pineapple bun, which is light, airy, and infused with a delightful pineapple flavor.

The first course, FLUKE TARTARE – wasabi | huckleberry | melon, is visually striking, bursting with color and freshness. The fluke is delicately marinated in citrus, enhancing its natural brightness while a subtle floral note adds depth. Next, the CHARRED CABBAGE – whipped tofu | Thai chili honey | nuoc cham | hazelnut presents a medley of fresh vegetables with a perfect balance of sweetness and spice. The whipped tofu provides a silky base that complements the charred scallions beautifully, resulting in a light yet flavorful dish.

The NORWEGIAN COD – Littleneck clams | potato leek | fennel follows, with the cod expertly seasoned and enveloped in a thick potato-leek sauce that lends richness to the dish. A touch of yuzu marmalade brings a welcome zest, while crispy carrot strings add texture and a hint of earthy sweetness.

The SHORT RIB TORTELLINI – roasted tomato | bone marrow | XO butter is a standout. The tortellini, filled with tender short rib and foie gras, is decadent and deeply satisfying. The bone marrow sauce imparts a luxurious savoriness, while dehydrated garlic chili adds a crunchy texture and a mild kick of heat.

Highly recommended by the staff, the CHICKEN PRESSE – braised endive, confit potato, chicken jus, does not disappoint. The chicken is perfectly cooked—exceptionally tender and moist with a skin that is irresistibly crispy. The accompanying chicken jus is deeply flavorful, tying the dish together beautifully.

For dessert, the HUMMINGBIRD CAKE – chili pineapple | cream cheese | coconut is a unique take on the classic Southern cake, originally from Jamaica. Another staff favorite, this dessert impresses with its luscious cream cheese filling, which is both rich and delicately sweet. The chili pineapple adds a bright contrast, while coconut is creatively incorporated in various forms, including a crisp and a creamy coconut ice cream. To conclude the meal, a sweet almond financier is served, providing a simple yet satisfying final bite.

Dinner at Rooster & Owl is an enjoyable and well-executed experience. The menu showcases strong Asian influences, with ingredients thoughtfully woven together to create layers of flavors that harmonize beautifully. The four-course structure is more than satisfying, yet the option to add additional dishes allows guests to personalize their tasting journey.

The service is equally impressive—warm, engaging, and effortlessly professional. The staff strike a perfect balance between being attentive and maintaining a relaxed, welcoming atmosphere, making each guest feel at home.

Rooster & Owl is a restaurant I thoroughly enjoyed. As a strong one-Michelin-star establishment, it delivers exceptional flavors at an accessible price point in an inviting setting. It’s a dining experience well worth seeking out.

Casa Mono *

Casa Mono
52 Irving Pl,
New York, NY 10003
(212) 253-2773
Official Site

For more than twenty years, the Spanish restaurant Casa Mono has been a fixture of Gramercy Park, just a stone’s throw from the bustling Union Square Market. The restaurant is part of the B&B Hospitality Group, owned by celebrity restaurateur Joe Bastianich. From day one, Chef and patron Andy Nusser has been at the helm. Chef Nusser, who also served as the opening chef at Babbo—the group’s flagship restaurant in the West Village—launched Casa Mono in 1994. Under his leadership, the restaurant has consistently held a Michelin star since 2010 and earned a prestigious three-star review from The New York Times.

Casa Mono’s space is small and lively, featuring an open kitchen, closely arranged tables, and floor-to-ceiling windows that open to the street on nice days. A bar offers additional seating, while wine-lined walls and mosaic tile floors create a warm, Spanish-inspired setting. It can get noisy when crowded, but the energetic vibe only adds to its charm.

Casa Mono offers a single menu for both lunch and dinner, with a selection that is extensive yet not overwhelming. The Pulpo – fennel, grapefruit, and olive tapenade was a standout. The baby octopus was both crispy and tender, with the grapefruit adding a bright, bitter zest, while the olive tapenade contributed a briny depth. The Chopitos – smoked eggplant and squid ink featuring expertly fried cuttlefish, offered a delightful contrast of textures, with a crispy exterior and a rich, smoky undertone, balanced by the deep maritime essence of the squid ink sauce.

The Creamy Eggs – sea urchin, walnuts, and ancient anchovy oil, were executed flawlessly. The eggs had a silky consistency, enriched by the sweet brininess of the sea urchin. Another highlight was the Arroz Negro – fluke a la plancha and piparra emulsion. The fluke was delicate yet firm, resting atop squid ink rice and a vibrant lime basil sauce that married acidity, herbal freshness, and a hint of vegetal bitterness, complementing the dish beautifully.

The Bacalao Croquetas – orange aioli and orange zest offered a classic Spanish tapa with a refined twist. The crisp exterior gave way to a perfectly seasoned, salty interior, with the citrusy aioli providing a bright counterpoint. The Scallops – serrano pepper curry and minted cashews were wonderful. Their natural sweetness was layered with a subtly spiced curry sauce, while the cashews added texture and depth.

For something heartier the Duck Breast – maitake mushrooms and miel de Jerez, was impeccably cooked. The skin was crisp, the meat succulent, and the sauce carried a delicate sweetness, balanced by earthy undertones. The Braised Oxtail-piquillo peppers was meltingly tender, falling off the bone with ease. Served piping hot, its robust flavors begged for extra bread to soak up every last drop of the sauce. If there was one drawback, it was the portion size, which leaned on the smaller side.

Casa Mono’s tapas offerings were consistently delightful. Each dish was thoughtfully composed, expertly cooked, and brimming with bold, inventive flavors. The menu struck a balance between classic Spanish staples and elevated interpretations, all best enjoyed with selections from the restaurant’s award-winning wine list, featuring an extensive range of Spanish vintages and locally sourced Spanish beers.

Service at Casa Mono was exemplary. The staff was warm, attentive, and effortlessly hospitable, their laid-back approach complementing the restaurant’s relaxed and vibrant atmosphere.

If there is any caveat to dining at Casa Mono, it is the price. The portions could be slightly more generous, and with servers recommending three to four dishes per person, the bill can quickly add up. However, for those willing to indulge, the experience is well worth the cost.

Longevity is rare in the ever-changing landscape of New York City’s dining scene, where even the most celebrated restaurants can shutter within months. Casa Mono has defied the odds, thriving for over two decades while maintaining a standard of excellence that cements its status as one of the city’s premier Spanish dining destinations. Its legacy endures, and its success continues to this day.

Chambers

Chambers
94 Chambers St #1,
New York, NY 10007
(212) 580-3572
Official Site

Racine, a wine bar in Tribeca, had been on my list of places to visit, but unfortunately, it closed before I had the chance. The closure followed the departure of the former chef, who left to prioritize his family. Rather than continuing Racine, the owners chose to renovate and launch a new concept, rebranding it as Chambers.

Much of the original team remains, including the distinguished master sommelier Pascaline Lepeltier, who has stepped into the role of managing partner. Ms Lepeltier, known for her work at the Michelin-starred Rouge Tomate in New York City, brings her expertise to this new venture. Leading the kitchen is Executive Chef Jonathan Karis, formerly of the one-Michelin-starred Gramercy Tavern. Under his leadership, Chambers earned an impressive two-star review from The New York Times.

Chambers boasts an open, airy design. A bar runs alongside the dining tables, with a bench stretching the length of the restaurant, offering comfortable seating. There’s also counter seating that overlooks the open kitchen, as well as a communal table at the front, encouraging diners to enjoy their meals in a variety of settings. The decor is minimalist, with exposed red brick walls and unfinished concrete floors, giving the space a clean, understated elegance.

The menu at Chambers is à la carte, divided into starters, entrées, and desserts, with about five dishes in each category. Dining here with my wife, we were able to share and sample a variety of dishes. Among the appetizers we tried was the fluke-kohibari, jalapeño. This dish was delicate, with a bright citrus presence and a lingering spiciness that pleasantly lingered on the palate. The heirloom tomatoes-stone fruits,pistachio ricotta were light and refreshingly vibrant. The richness of the ricotta perfectly subdued the acidity of the tomatoes, a combination that was brilliantly executed.

For entrées, we had the tilefish-broccolini, yuzu, hazelnuts. The fish was elegantly prepared, firm yet tender, and complemented by a citrusy cream sauce that enhanced its flavor. The slight bitterness of the broccolini added a pleasant contrast to the dish. We also shared the vialone nano risotto- artichoke, lemon confit, parmesan. This dish struck the perfect balance of richness, salt, and tang—an exceptional offering that we thoroughly enjoyed. The hanger steak-heirloom tomatoes, horseradish, steak sauce, while a bit messy in appearance, was cooked to perfection. The meat was beautifully pink and succulent, with the steak sauce adding a subtle spiciness that elevated the dish.

Our server recommended the peaches & pluots-clafoutis, almond ice cream for dessert. The tart, made with pluot (a cross between plums and apricots) offered a fruity sweetness, perfectly complemented by a peach compote that bordered on sugary. The almond ice cream added a smooth, nutty contrast, gently tempering the sweetness for a balanced and satisfying finish.

Dinner here was thoroughly enjoyable. The food was thoughtfully composed, with layers of complexity and an exceptional blend of flavors. While the presentation could be more refined, the remarkable taste more than made up for it. The portion sizes were ideal, leaving us fully satisfied without feeling overly heavy. One of the best aspects of dining at Chambers is the price—a dinner for two can be enjoyed for around $200.

The wine list, curated by Ms Lepeltier, is vast and expertly selected. French and European wines are well-represented, alongside an impressive selection of U.S. wines, including many from the local Finger Lakes region. The inclusion of Japanese wines is a pleasant surprise, reflecting the global reach of the list, which spans almost every wine-producing region in the world. Chambers places a clear emphasis on wine as the star attraction.

The service was relaxed, in keeping with the restaurant’s laid-back, neighborhood vibe. The staff was attentive and genuine, contributing to the overall warm atmosphere.

Chambers is more of a wine bar than a traditional restaurant, and unlike many other wine bars in New York City, where the food takes center stage, here it’s the wine that shines. The food, however, is some of the most flavorful and intriguing I’ve had in recent memory. There is much to love about Chambers, and while it’s currently listed in the Michelin guide, I wouldn’t be surprised if it earns a star in the near future.

Shibumi *


Shibumi
815 S. Hill St.
Los Angeles, CA 90014
(323) 484-8915
Official Site

One Michelin-starred Shibumi, located in Downtown Los Angeles (DTLA), is a Japanese restaurant specializing in kappo-style cuisine. Its chef and owner, David Schlosser, has a strong Michelin pedigree, having honed his skills at three-Michelin-starred restaurants such as Georges Blanc in Vonnas, L’Arpège in Paris, and Kikunoi Honten and Arashiyama in Kyoto, Japan. In the U.S., he has worked at Masa Takayama’s Ginza Sushi-ko and Urasawa in Beverly Hills. Chef Schlosser opened Shibumi in 2016, and received a Michelin star in 2019, which it has maintained ever since.

Shibumi’s facade is highly distinguishable and hard to miss along S Hill Street. The restaurant features a spacious, softly lit dining room that can accommodate up to forty guests. Its modestly designed space includes sparsely spaced dark wooden two-top tables and a long L-shaped counter with a 400-year-old wood top.

The restaurant offers a multi-course option priced at $125, available only in the evening. Dinner begins with “Hassun,” a collection of small dishes served with sake. These include “Chiayu,” young sweetfish tsukandani, a small fish cut in half that is sweet and salty. The cucumber stuffed with salted plum, smoked bonito, and sesame is crunchy and highlighted with wonderful salinity. The fresh yuba with shrimp, dashi joyu, and shiso flowers is rich with a pleasant subtlety, while the Mozuku shot with green grapes combines a profound seaweed taste with the sweet, alcoholic fruitiness of the grapes.

Sashimi of the moment featured thinly sliced flounder, offering a delicate taste that lingered on the palate. It was dusted with dried mullet roe, adding a subtle crunch, and accompanied by an intriguing nori jelly. A slimy-textured potato yam and a salty flounder belly cut sashimi rounded out this dish with contrasting textures and flavors.

Next, the Chilled somen noodles, pearl tomato, japanese parsley, summer vegetables arrived. The dish was refreshing, with a pleasant acidity provided by the tomatoes, balancing the lightness of the noodles. The Tempura of black cod, warm dashi, grated radish followed after. Bathed in a warm, umami-rich dashi broth, the cod was perfectly fried, with a wonderfully crisp crust that soaked up the dashi, creating a delightful harmony of flavors. The grated radish added a hint of bitter spiciness that enhanced the dish.

Sakura masu – smoked, grilled Japanese cherry trout served as the main course and was cooked elegantly. The skin had a charred texture, while the fish itself carried a pleasant smokiness. A side of pickled daikon provided a sweet and sour contrast that complemented the trout beautifully.

The rice dish featured Iron pot rice from iwate – ginga no shizuku variety, house miso in smoked dashi broth, tororo shaved konbu, shitake, salted shirashu white bait boiled in seawater. Mixing the rice with the other components resulted in a comforting, flavorful dish. The deep-fried shirashu added a crispy texture and a burst of salty flavor, while the pickled vegetables contributed an extra layer of tangy sourness. The miso soup had a refined earthiness, rounding out the meal.

Before dessert, I was offered supplemental small dishes. I chose the 3-month-cured uni, which was pungent with a cheese-like consistency, and the Okinawan red koji tofu, which delivered a strong, biting salinity that was both intriguing and intense.

For the sweet course, the Koji custard with yatsuhashi cinnamon crackers was served cold, offering a refreshing touch to the palate with just the right amount of sweetness. The final dish, Poached loquat in elderflower gelée, was a gelatin-like dessert with a delightful sweet fruitiness.

Dinner was enjoyable, with food that was uncomplicated yet evocative of traditional Japanese flavors that were clean and subtle. Each plate was composed with detailed precision, showcasing quality ingredients at their peak. Shibumi offers a well-rounded selection of sake and shochu, along with an extensive array of Japanese whisky to complement the meal.

The service is informal, with a laid-back approach that creates a relaxed atmosphere. The staff is personable, including the chefs behind the counter, making the dining experience fun and convivial. Sitting at the counter is preferred for engaging with the staff and enhancing the overall experience.

Considering the price tag, dinner at Shibumi offers great value and is more approachable for many, especially in an expensive city like Los Angeles. The restaurant provides guests with uncomplicated traditional food in a fun and un-stuffy setting, solidifying its place as a noteworthy restaurant in Los Angeles.

Addison ***

Addison
at The Fairmont Grand Del Mar
5300 Grand Del Mar Ct,
San Diego, CA 92130
(858) 314-1900
Official Site

As the state of California’s second largest city and the ninth most populous in the US with 1.3 million residents, San Diego is known for the world famous San Diego Zoo, Comic Con and its pleasant weather all year round. However it hardly comes up as a food destination even though the city boasts plenty of excellent places to eat. It wasn’t until the Michelin guide star wide expansion in 2019 put the city of San Diego on notice. 2022 was the year San Diego was officially recognized in the global culinary map when the Michelin guide awarded Addison three Michelin stars making it the very first in Southern California.

Addison has been awarded all the accolades that a restaurant can receive. It holds the Forbes Five-Star, AAA Five-Diamond, and is an esteemed member of the Relais & Châteaux hotel and restaurant group. The restaurant has consistently ranked among the best, not only in the state but also in the country. In the Michelin Guide’s inaugural statewide edition in 2019, Addison was awarded one Michelin star (some argued it should have received at least two). The second star came a year later, and finally, in 2022, the ultimate third star was just the icing on the cake.

The restaurant is situated within the luxurious Fairmont Grand Del Mar resort, housed in its own distinct edifice. Guests are welcomed by a waiting room with  a cozy fireplace, which leads into a spacious bar area. The Addison dining room boasts large windows that offer views of the surrounding area. The dining room itself is expansive, with high ceilings and generously spaced oversize tables. Although the decor is a bit outdated, it still exudes charm and luxury.

Only open for dinner, Addison offers a single tasting menu priced at $355 at the time of my visit (excluding tax and gratuity). A small glass of warm guava hibiscus and apple drink filled with fruity aromatics prepared my palate for what was to come. This was immediately followed by an array of small bites served all at once. The Sake Cured Kampachi Nigiri has a pleasing cured and spicy flavor, while the Kumamoto Oysters with pickled rose apples and champagne has a light and clean oceanic taste. The Mexican-inspired Chicken Liver Churro with bitter chocolate was a delectable contrast, and the Sage Hill Ranch Garden Greens was a true vegetal delight. Lastly the Iberian Ham with crispy potato and aged sherry was a nice savory bite. These starters were an amazing introduction to dinner.

Tasting Menu:

 The first course featured Kampachi Sashimi with Preserved Pears and Pinchuberry-Ponzu Kiwi. The delicate kampachi, boasting exceptional freshness, with bright flavors that harmonized beautifully with citrus notes. Next, Shellfish Chawanmushi with Broccoli, Bok Choy, and Purple Daikon provided a superb interplay of hot and cold temperatures. The custard’s sharp shellfish essence was complemented by the textured bitterness of chopped bok choy.

The Reglis Ova Reserve Caviar with Koshikari Rice, Smoked Sabayon, and Sesame presented a rice bowl of premium Japanese rice. The eggs imparted excellent creaminess to the rice, while the sabayon added a hint of smoke, and the caviar contributed a perfect touch of salinity. These combined elements created a  balanced dish. Next came Salt and Vinegar Chips with Toasted Dill and Burnt Onion Dip. The extra crunchy chips provided an ideal neutral base for the dip, which was richly flavorful, with a terrific burnt note enhancing its richness.

Continuing with Splendid Alfonsino, Flavors of Winter, Battered Kelp, and Clam Butter, a tender piece of fish with expertly fried scales rendered an extra crispy texture. The foamy clam butter sauce was delicious, with chive oil adding a zesty element to the fish. Bread is typically served at the beginning of a meal, but here it was presented as its own separate course. Sourdough Bread with Goat’s Milk and Browned Honey Butter arrived at my table with two types of butter. The freshly baked bread had a crackling lacquered crust. While goat’s milk butter isn’t usually my preference, the brown honey butter was incredibly good, and I couldn’t get enough of it.

Afterwards, the Tom Kha Guong Sweet and Sour Fowl, King Crab, and Swarnadwipa was served. This reinterpretation of the staple Thai soup by the restaurant offered robust flavors with a refined twist. The soup contains chunks of delectable king crab meat, accompanied by a side of crispy fried chicken nuggets that were equally delightful.

Squab Yakitori, Peanut Miso, Pak Choy, and Tokyo Turnips was the main course for the evening. Different parts of the squab were prepared skillfully. The leg was grilled to perfection and dusted with shiitake mushroom and coffee, adding a blend of earthy and bitter flavors. The other cuts of meat were succulent and flavorful. The peanut miso had a sweet and savory character that successfully paired with the squab. This was an exceptional main course.

“Creamsicles” was the palate clean ser, made from coconut cream, blood orange, tangerine, and orange sherbet chutney. This was quite refreshing, citrusy, and had a hint of spiciness.

The Sweet Treats consisted of two parts presented simultaneously. One was a large dessert plate of Praline Crunch, Mezcal, Passion Fruit, and Toasted Fluffi, which had a sweet and salty aspect to it. The passion fruit and mezcal sauce provided a pleasant acidity and fruitiness. The other part was a parade of small treats: Yuzu Custard Ceremonial Matcha (foamy, grainy, and limely), Berry-Beet Tartelette with Verjus and Vanilla (not as sweet as it looked but rather had a earthy and fruity notes), Bitter Chocolate Wafer with Pistachio and Sour Cherry Jam (was a chocolatey goodness), and Wildflower Honey Combs (with delicate sweetness). These were a fitting end to a great meal.

This was an outstanding dinner that showcased California’s agricultural bounty and cultural diversity. Diners are taken on a global journey with influences from many different cuisines, all touched with a distinct “Californian” flair. There were plenty of familiar flavors and dishes that were refined and elevated. Chef Bradley’s brilliance and his repertoire were on display this evening. The sommelier, at my request, paired the first half of the meal with a 2020 Sauvignon Baron Widdman from Northern Italy, while the latter part was paired with a 2019 Frederic Magnien ‘Clos Sorbé’ Morey-St.-Denis 1er Cru red wine from Burgundy.

Sweet Treats:

Addison’s service exemplifies Southern California’s laid-back attitude while also maintaining a sense of professionalism. The staff were authentic, personable, and warm, making you feel right at home. They were extremely knowledgeable and well-versed on every detail on the plate. Chef Bradley visited every table in the dining room and chatted briefly with guests during this visit. He was also there to greet guests on a kitchen tour at the end of the meal.

A visit to Addison is an expensive undertaking and, for many, a special occasion or once-in-a-lifetime experience. However, when given a chance to dine here, this is a great restaurant that delivers perfectly executed dishes matched with unparalleled service from an energetic staff.

San Diego has long been an underrated food city. However, as more establishments earn Michelin stars and international accolades, it is steadily transforming into a gastronomic hotbed, with Addison leading the way. Few major cities around the world can boast a restaurant that is both synonymous with the city and a must-visit destination. San Diego has that in Addison. Traveling gastronomes have been making the special journey to dine there, and rightly so—Addison is truly one of the finest dining establishments in the world.

Hinata

Hinata
810 Van Ness Ave.
San Francisco, CA 94109
(415) 829-8291
Website

Looking at the tasting menu restaurants in San Francisco, I find it to be expensive and even pricier than New York once tax and tip are added. I wanted a pocket-friendly multi-course dinner. I did a quick search on the web ended up with Hinata, a sushi restaurant that only offers omakase for the fairly decent price of $78.

Hinata was founded by a pair of sushi chefs who cut their skills at San Francisco’s local sushiyas, in the rapidly gentrifying neighborhood of The Tenderloin. The restaurant has a spacious layout with high ceilings and modestly designed interior. Guest can choose to dine at the twelve seats sushi counter or at one of their two top tables.  There are only two seating available nightly and reservation are made through YELP. Adhering to the Japanese way of dining and punctuality, every guest are seated and served at the same time

The omakase began with four appetizer served simultaneously. Hokkaido tofu with ginger, wasabi and salmon roe; tofu from Hokkaido are some of the finest and its high quality is apparent in this dish. The texture is firm while also possessing a certain tenderness. Ice fish with wakame and cucumber has an interesting taste that is similar to crustacean, and Vinegar cured fresh Okinawa seaweed has a blend of sourness with a deep ocean element. The Seared Hokkaido scallop with miso aioli was a spoon of delicious luscious scallop flavored with miso aioli.

On to the nigiri’s, the first to arrive was the Kanpachi- amber jack, which has a nice buttery sweetness to it. Hirami-flounder has a mildness that was in perfect tune with the citric acidity from the yuzu.  Next, the Hon Maguro-blue fin tuna was filled of delicious fattiness. In contrast, the Bincho-albacore tuna has leaner taste and texture. Tachiuo-belt fish was blow torched, slightly changing its quality as well as providing wonderful chard skin.

The Kasugodai-baby red snapper was tender and comes with a noticeable aroma of the sea. The Shima Aji-striped jack has very good clean subtle taste and the Umi masu-ocean trout features an oily content with a mild saltiness. Kinmedai-cherry wood smoked golden eye snapper was brilliantly infused with fruity smokiness.

Continuing on with Kamasu-Japanese barracuda, an inexpensive fish that is never used in any sushiyas in Japan. The barracuda was lightly seared, hardening the top layer while giving it a nice flavor. Negitoro-fatty blue fin tuna with pickled daikon is a delectable scraped tuna meat mixed with pickled daikon and wrapped in sea weed. That was followed by an excellent Chu toro- medium fatty blue fin tuna, which also marks the end of the sushi part of the omakase.  I added a few more items such as the decadent O-toro-blue fin tuna underbelly which was extremely flavorful. The Ankimo-monk fish liver were thick cuts of creamy and velvety monk fish liver. The Shiriyaki-fresh water eel has a good bright sweet graininess, and the Uni-Maine sea urchin was fresh and buttery.

Tamago-organic egg custard with shrimp was delicate and has a profound shrimp taste and the Owan- Fish broth with red miso, nameko and mitsuba has sharp fish flavors mixed in with a distinct earthiness. Then, finally dessert; Black sesame ice cream. This ice cream is nutty with hints of bitterness, and not as sweet as I thought it would be which I actually enjoy.  

In this omakase, the ingredients were seasonal and quality. Most of the fish and seafood are shipped directly from Tokyo’s famed Tsukiji Market while also utilizing local products. The sushi rice was nicely compacted together, and contain a wonderful amount of vinegar. Both rice and fish were able to perfectly come together.

Prior to starting the omakase, Chef Gavin Leung (the other half of the duo that opened Hinata) who was in-charged of my side of the counter introduced himself. He was engaging throughout the evening, and promoted communal vibe amongst guest. The service was nothing to complain about, the staff were great and gracious.

I was surprised at the price I paid at this restaurant. For $78 their omakase was a bargain considering the type of quality ingredients that were used, and the craftsmanship that it takes to prepare this type of a meal. Hinata is a place to indulge without putting a deep hole in the pocket.