From hole-in-the-walls to Michelin-starred institutions
In keeping with tradition for past few years (2014, 2013), I have tracked every single meal consumed in 2015. The infographic below is possible thanks to data organization by Steven Chang and design by Tiffany Jen.
My 2015 goals were to decrease overall spending, eat different cuisines besides American and Japanese, and develop more appreciation for each meal since they will be fewer and further between.
The process of trying out a new restaurant is familiar to all of you in varying degrees. Most people assess the merit of Yelp reviews or ask their friends for suggestions on what dishes to order and ignore. Some dive deeper by reading reviews on Eater, Chowhound, or Grub Street. A few may even research the menu ahead of time and figure out what they want before stepping foot in the restaurant. All this due diligence for what? To make sure you don't order the wrong thing and waste your hard-earned money in one of the most expensive cities in the world.
Read More"Hey Jesse, here it is."
A plastic chinatown grocery bag landed with a hefty thud on the table next to me.
"Figured it would be safer if it was in a nondescript bag," said my friend. "Less chance of you being robbed. Enjoy."
My heartbeat increased as my Uber driver pulled up. I wasn't going to risk it by going on the subway. Safely ensconced in the backseat of a Toyota Camry, I slowly opened the bag for the first time and examined the contents.
An audible gasp escaped my lips.
This shipment was supposed to be 6 lbs but staring back at me was 9.25 lbs of vacuum-sealed A5 Miyazaki Wagyu.
Read MoreI first heard of New York Sushi Ko a year ago ago when I saw Instagram pics of a sushi chef blowtorching bluefin tuna skin until the rendered droplets of fat dripped onto the piece of toro tartare waiting below.
After I wiped the drool from my phone, I learned that the chef’s name was John Daley, a 6’1” American from New Jersey with awesome RICE and FISH knuckle tats.
With only 11 seats at Sushi Ko, I tried and failed a few times to snag a table so I gave up. Fast forward a year when my opportunity came up two weeks ago when my friend, Nina, mentioned Sushi Ko’s popup at Church Street Tavern, a restaurant right across my office.
Fate was knocking, and I was ready to answer.
Read MoreMy coworker Peter first introduced me to his friend, Reed Adelson, a few years ago when he was the manager at Locande Verde. I remember hanging out there for lunch and enjoying the most tender meatballs and pasta while chatting with Reed. Always the consummate host, he always accommodated my group (he handled last minute changes to a coveted reservation for the renowned Trufflepalooza dinner back in Nov 2013 with ease) and always treated everyone with respect and courtesy.
When I heard he was branching out and opening up his own restaurant with chef Christian Ramos, I was incredibly happy for them. You can't help but notice the airy vibe when you walk into Virginia's, (named after Reed and Christian's mothers) with the open windows and natural sunlight pouring in.
Read More