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Wine and Food

Alexander van Dülmen

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Manhatten

Casa Enrique, Restaurant, Queens

Casa Enrique, Restaurant, Queens, New York, USA

6,5 points

When we talk about New York, most of us are actually just talking about Manhattan. In reality, New York is much more: Brooklyn, Staten Island, Queens and the Bronx. I recently stood for the first time not in Manhattan but in Queens. Not too far away from the end of Ed Koch Queensboro Bridge —  at the Z NYC Hotel (I don’t think I will go back). From the roof, you have an amazing panoramic view of Manhattan.

The area around the hotel is – let me just say – special. Taxi garages, bakeries, craftsmen’s workshops, stores for work clothes like uniforms and safety wear – but then also design studios, exhibition halls and cool working spaces, hotels and hostels called “The Local NYC”…it is an area in transition.

In particular, on the banks of the East River there are many new real estate developments. Those faceless glass modern sleeping towers that dominate Toronto’s waterfront as well. Although I guess it isn’t bad to have a flat there.

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15 East, Restaurant, New York

15 East, Japanese Restaurant, New York, USA

7,5 points

Once a while ago introduced by my friend David L. Molner I discovered one of my absolute favored restaurants in the world: 15 East! The name is the address: 15 East, Manhatten.

Although you can find reviews about Sushi restaurants time by time at this blog, (https://avdwineandfood.net/2015/06/12/nobo-budapest/) Japanese cuisine – sushi, sashimi etc. – is usually not my most preferred food. It is always a very welcomed alternative as it is fresh, in certain regards light and probably healthier than much other stuff. The most problematic aspect about this food is that it needs to be fresh and it – let’s be honest – needs people who are ready to pay decent amounts of money for it. Both aspects are probably the reason why we can’t find too many really excellent Japanese Restaurants in Europe (in particular Germany) comparing to USA.

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Chef’s Club by Wine & Food, Manhattan, New York

Chef’s Club by Wine & Food, Manhattan, New York, Restaurant, USA

6 points

Open and visible kitchens as the center of restaurants have become more and more popular. As long as the cooking doesn’t become just a show but you experience still very good food, it is a very enjoyable concept. Wherever, either in Warsaw (https://avdwineandfood.wordpress.com/2015/02/28/restaurant-u-kucharzy-w-arsenale-warsaw-poland/), in Berlin (Nobel & Schmutzig) or in Moscow (Vostok) there are still individual ideas giving those places a special character.

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