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More Food, Glorious Food

We are on a bit of a health kick, Party People. It started when we began slavishly following the scrumptious miss Ella Woodward and her gorgeous blog but that doesn't mean we haven't been keeping our ears at bat-level alertness for new restaurants around the hood. Here's what we have found.

Orientalist Calling: Compulsively craving Cumin, Rosewater, Dates, Tumeric, Honey, Lemons, Pomegranates and Pistachios? Look no further, I am happy to report that while we are thin on the ground for good Lebanese (amazing KANAFA: is that SO HARD), we have had a spurt of what i'd like to call neo-levantine restaurants popping up, as well as a sudden culinary interest in eastern ingredients. Notably, I'd like to shout out Balaboosta, Bar Bolonat, and Taim. I can't get enough of Taim's Date-Lime-Banana Smoothies or their Harissa Falafels, and as for chic Bar Bolonat do we just love that pomegranate pousin and tahini cauliflower. Following the silk road trend we find Xi'an Famous Foods, there is literally cumin on everything and its divine. The concubine noodles are always perfectly al-dente and paired with an chrystantneum tea... ugh....We're definitely picking some up for the upcoming Chinese New Year.

Hammer and Sickle: Tolstoy, the Americans, DIY low level resistance anti- occupation manuals from Lithuania. The Bear is back, seriously though I saw someone with a Hammer and Sickle quilted Chanel (caviar rouge chic). Although we are sad that some of our favourite oligarchs may have to sell their ski houses in Gstaad, we do appreciate the geopolitical incursion of venues like Mari Vanna and Ariana doing their part to make beets sexy. But actually the velvet borsht at Ariana's....

All my Llama's don't walk run. I have been waiting for the day Latin America bull-dozed on the scene with high end kick ass food. At the vernacular end of the spectrum, Carcas Areperia with its stuffed Arepas has been a game changer. Arepas (griddle cakes traditionally stuffed with cheese can apparently be stuffed with well anything else; queso fresco, avocados, and maduros... like i said GAME CHANGER). They also have the only Obleas outside of Caracas and Bogota that aren't stale, I am convinced through some sort of climate control chamber deep in their seemingly simple industrial kitchens. Mofon*go, another absolute game changer. I have never ever like the plantain bowls usually groggy and swimming in oil, but these are light, packed with flavour and all natural ingredients. Bolivian Llama Party: those Chollas are so so good, and the Rose-Lemonade is even better. The Empellon Group, my favourite of their restaurants is the street edgy Al pastor Taqueria because it is so easy going but both the sister restaurants have excellent fresh ingredients and exciting flavor combinations. Moving more upscale, I can't rave about Raymi (Peruvian) , la Esquina (mexican) and The Black Ant (Oaxacan) enough. Peru is a particularly exciting culinary region and I am so pleased we are seeing a better representation, as well as Mexico which we have never had a good amount of in New York. Ceviche....Pisco... Moles... Guacamoles. All I really need.