Bohemian

http://www.playearth.jp/


Trolling the various food blogs/message boards a couple months ago, I stumbled upon stories Bohemian, an exclusive, members only restaurant self-dubbed as "a secret hide-out for grown ups." With a focus on Japanese, French, and Nouveau American cuisine, Chef Kiyo Shinoki has created a masterpiece of culinary delights. 

But first, you have to get in. The key to entry is the coveted Bohemian phone number, which can be obtained by either being referred by another member or writing an email to ny-info@playearth.jp with a brief introduction and why you should be welcomed to join. If you're lucky, you'll get a response with an invite (it works, I promise!). You're also allowed to visit the original location in the Nishiazabu district of Tokyo, if you're ever in the neighborhood. I know, the first reaction is that this is just some pretentious marketing ploy, but restaurant researcher Rachel Bleiweiss-Sande said it best: “Bohemian is basically saying that if you’re crafty enough to figure it out, then you get in. On the surface it seems elitist, but underneath it is actually pretty democratic because the people who really want to go and eat the food are going to find the number.”


Behind a kind of creepy metal building front and a gourmet Japanese butcher shop, you find a long hallway (called "Basquiat Road," the artist died in his loft at this address) which leads you to an unassuming door with small name plaque and a doorbell. Once your reservation is confirmed, you're welcomed into a living room-esque space (formerly owned by Andy Warhol!). The room is the epitome of elegance and Zen simplicity, from the tatami mats of the bar to the rock garden to the central skylight that facilitates the art of "tsukimi sake" (midnight drinking)." 

The entrance

Simple elegance

The tatami mat bar

Even the place settings were perfect!

Everything about the restaurant is carefully thought out and supremely achieved. From the moment you sit down and are offered a hot heavenly lemon scented towel, you know that you are in for a treat. The service is impeccable and extremely helpful, ready to recommend options with extreme expertise. Liana, Katie, and I opted for the $55/person 6 course tasting menu, with the addition of 2 courses. Enough of my babbling, here's the food.

Grand Blanc
White White, Grand Marnier, Fresh Orange Juice, Homemade Pomegranate Syrup, Orange Bitters
I couldn't resist ordering the drink named after my old town.

Course #1: Farmers Fresh Vegetable Fondue
A variety of crudities (carrots, daikon, heirloom tomatoes, sweet potatoes, bell peppers) served with a fantastic "fondue" sauce made with anchovies, butter, and cream cheese. I'm surprised we didn't lick the bowl.

Course #2: Today's Assorted Sashimi
This dish was one of the two extras we ordered and I'm so glad we did. The shrimp tasted like no other shrimp I've ever tried. The two tunas and a fish that none of us could pronounce rounded up the dish and wowed us into silence. Buttery and sweet, each bite was better than the last.

Course #3: Uni Croquette
Mushroom cream croquette topped with sea urchin
Wow. This was earthy, creamy, and magical. I love uni, but this was probably the best quality I've tasted. And the croquette was perfectly cooked, crispy and crunchy on the outside yet melted in your mouth.

Course #4: Washu-Beef Short Rib Sashimi
We all grabbed a piece of the most tender, tasty, epic beef ever tasted before the picture could even be taken (hence the blank spots). This was the best addition we could have ever picked to enhance the tasting menu. WOW WOW WOW. Even the pickled cauliflower served alongside was perfect.

Course #5: Herve Katz's Assorted Cold Cuts
A lovely middle course, these meats were amazing. If only every sandwich could be made with these!

Thincumber
Shiso Leaf Infused Rum, Cointreau, Fresh Lemon Juice, Pickled Plum Juice, Garnished with Cucumbers 

Course #6: Pan Roasted Branzini with organic vegetables
This whole thing looks as impressive as it tasted. The fish, which crumbled off the bones, was perfectly tender and moist. The vegetables (a mix of baby potatoes, asparagus, brussel sprouts, snap peas, and kalamata olives) were the icing on the cake with charred smoky pieces of the branzini skin mixed in, making a fantastic, well rounded dish.

Bayleaf Spumoni
Bayleaf infused Campari, Fresh Grapefruit Juice, Brooklyn Q Tonic, Aromatic Bitters

Course #7 (option 1): Bohemian's Washu-Beef Mini Burger
The seventh course had 2 choices, of which Liana and I picked this fabulous burger. The extremely high quality beef was better than any overly hyped place in the city, cooked to a perfect medium rare. Everything about this little burger (I wouldn't call it "mini," as it was a good sized slider) was magnificent!

Course #7 (option 2): Ikura Caviar Rice Bowl
Katie opted for the second choice, which was this beautiful presentation. The caviar was superb and the rice was reminiscent of Master Yasuda's perfectly sticky and flavorful style. The pickles were served with a tasty and indescribable gelee. 

Course #8: Almond Pannacotta with Black Tapioca
This refreshing and smooth dessert was the exact ending needed. With a consistency of a liquidy flan, it tasted like the best biscotti you've ever had.

Three hours later, stuffed and satisfied, the three of us finished the meal. I honestly would put this in the top five for best dining experiences ever. Each and everything was executed perfectly and I cannot wait to get back and try the rest of the menu.


I've already got reservations made for my brother's birthday on Saturday. 

Penelope

Penelope

http://www.penelopenyc.com/

159 Lexington Ave

New York, NY 10016

It's Friday night and I am at home, writing this drivel. Yes, this is what old, boring folk do. One awesome dinner with the bestie, a nice bottle of white wine, and a couple of HBO shows, it's time to turn in for the night. After an endless and tiresome work week, we decided that a comfort meal at Penelope in my neighborhood was exactly what the doctor ordered. Always spot on, there's no wonder this place has at least an hour wait any weekend morning. Now to the food. 


Special thanks to Christie for the photography. Also for looking like a dork with me and taking pictures of the food.

Warm Spinach Artichoke Dip

Christie showing off the artichokie goodness.

Grilled Three Cheese (swiss, fontina, and white american cheese) with artichoke, tomato and pesto

2 Sparrows

2 Sparrows

http://2sparrowschicago.com/

553 W. Diversey

Chicago, IL 60614

January 2012: A quick brunch with my brother, sis-in-law, and awesome twindians took us to 2 Sparrows in the Lakeview neighborhood. This place is amazing, great service/staff, fantastic food and even better cocktails. Not too many pictures were taken, as we were too into the food, but I must share the following. Enough said.

Left: Maple Bacon Donut / Right: Fois Gras & Cherry Compote Poptart

Bloody Mary with Beef Jerky

Yusho

Yusho

http://yusho-chicago.com/

2853 N Kedzie Ave 

Chicago, IL 60618

January 2012 was epic because I got a chance to try one of Chicago's top restaurants, Yusho. Yusho means to encourage one to celebrate with good wine at a banquet, and damn was it a celebration. "Street food is the great equalizer—no glamour required. Yakitori, when well-executed, is about the simple flavors of authentic street food. A hot grill provides intense flavors from seasonal proteins and vegetables, grilled to order over a chattering, hissing fire." The restaurant is the latest venture for Chef Matthias Merges, who previously was the executive chef at Charlie Trotter's.

Pisco Punch
don cesar especial pisco, sencha, pineapple & umeboshi gomme syrup, lemon

In Savoy We Trust
herencia reposado tequila, mezcal, lemon, quina bianco, essential oils, cardomon bitters

Hemingway in Hokkaido
crusoe white rum, rhum agricole blanc, maraschino, nigori sake, lime, grapefruit

2x Fried Chicken
kanzuri, matcha, lime

Steamed Buns with Short Ribs, Bok Choy Kimchi, Peanuts

Gobo Root 
sesame, asian pear, persimmon

Duck Confit Takoyaki

Maitake Mushroom
egg vinaigrette, dashi gelée

Filet Mignon with Shishito Peppers

Chicken Wings
bonito salt, lime, Thai chile

New Culture
redemption rye, rhubarb, lemon, vermouth di torino, abbott's bitters

Japanese Pork Rinds

Pork Belly with Kimchi, Black Garlic, and Crosnes

Soft Shell
fennel, zucchini, yuzu

Leeks
tart miso, crispy shallots, Marcona almonds

The Commanders Palace

The Commanders Palace

http://www.commanderspalace.com/

1403 Washington Avenue
New Orleans, Louisiana 70130
at the corner of Coliseum Street in the Garden District

Let's start with some historical food porn:

In August 2011, I spent a lovely weekend with my ladies in New Orleans, LA celebrating mine and the fabulous Chloe's birthdays. There was much debauchery and some blurriness, but one of the highlights was brunch at the famed Commander's Palace. Known for their "inventive modern New Orleans cooking [that] coexists with Haute Creole," this place is the epitome of New Orleans cuisine. I also must add, this place has 25 cent martinis. No joke.

The entrance is adorned with these amazing paintings that had sewn accents.

Bloody buddy!!! The Yellow Heirloom Tomato Bloody Mary is the perfect way to cure that Bourbon Street hangover. (Local tomatoes from Covey Rise farm blended with crushed citrus and New Orleans spice ~ Finished tableside with “ice block” vodka)

Table side vodka topper for your Bloody Mary.

The jazz band serenaded us while we dined.

More Bloodies :)

Summer Melon Brunch Parfait (Local red & yellow watermelon, honeydew, and sweet Mississippi cantaloupe, in a crisp pecan tuile with Midori melon mousse housemade granola, and vanilla spiced honey)

 Turtle Soup (A Commander’s classic ~ Finished tableside with a splash of sherry)

Eggs Couchon de Lait (Two farm fresh eggs over slow smoked shoulder of pork with warm buttermilk biscuits, mushroom fricassee, and spicy tasso hollandaise)

I can't remember what this was that Chloe ordered, but damn it was good.

“Black & Blue” Pancakes (Blackberry jam, summer blueberries, & savory buttermilk pancakes with white chocolate, roasted pecans, whipped Creole cream cheese, and warm Southern Comfort cane syrup.

Creole Bread Pudding Soufflé (“The Queen of Creole Desserts” ~ Warm whiskey sauce added tableside)

 Stone Fruit “Shortcake” (Sliced Alabama peaches, plums & nectarines Louisiana brown sugar & Makers Mark bourbon with peach & roasted pecan coffee cake, whipped Chantilly, and cinnamon Dixie Crystals)