Eleven Madison Park has been on my list of restaurants to try for quite sometime now. I've never been quick enough to call 28 days in advance to book a table. My best friend Avani's older sister was visiting New York. Arti Tai ("Tai" means older sister in Marathi) loves food as much as I do, so we planned a meal well in advance. I'm talking like, June...Arti Tai emailed and asked if I had any preference on where to eat - Baltahazar or EMP? Of course I agreed to EMP. Arti Tai got on the phone 28 days in advance of our desired date (November 22nd!) and was on hold for 45 minutes before she finally got through. But, success! She scored us a table for four at 9:45pm on a Friday. Well done!
Thursday, December 5, 2013
Monday, November 25, 2013
My favorite part of holiday dinners are the dessert (no surprise there). My favorite pies are pumpkin pie and pecan pie. Last Thanksgiving, we strayed from these classics to make a delicious chocolate pie. This year, however, I will be celebrating Turkey day in Paris avec ma petite soeur, so we will be knee deep in macarons and croissants. Since I won't be having a brussel sprout, sweet potato, turkey feast, I will leave you with a delish pecan pie recipe. Maybe I'll make some for the plane ride over.
Friday, November 1, 2013
Tuesday, October 22, 2013
At Sunny's house party on a fall night, a few people mentioned an "all white dinner" and I hadn't heard about this. Sunny mentioned it was "Diner en Blanc" and he had an extra ticket, so invited me. I didn't know much other than the party took place at a secret location, you had to dress up in white and you had to bring food. Sounded like my kind of party!
Wednesday, October 9, 2013
As with all of my recent trips, I had no clue where I was staying but I had booked my restaurants well out in advance. I found DiverXO by doing a search on Top Restaurants in Madrid on Google (very precise methodology). David Munoz, the chef, worked in Spanish restaurants Balzac and Viridiana, and abroad at places such as Nobu. His restaurant in Madrid isn't traditional Spanish cuisine, rather, he claims it is the product of many influences, and I was really impressed and enjoyed the unique experience.