Bone-Marrow-Chocolate Doughnut

The newest doughnut in NYC is a collaboration between the Doughnut Project and nearby butcher shop Hudson & Charles. The $5.25 yeast-raised doughnut is filled with a chocolate pastry cream that's whipped with roasted bone marrow, making it taste extra rich and velvety. Plus, the clementine glaze, with orange-infused chocolate shavings, is "the perfect complement."

The Doughnut Project, a shop that opened on Morton Street this past October, first released this flavor during its "Meat Week" celebration, but the confection proved to be so popular that it has continued to make it on occasion, just call to check if it's available before making the trek.

Resobox in Long Island City

Resobox is a Japanese art gallery (that also offers cultural classes, including judo & ink-painting) and cafe. I've been thoroughly against eating/enjoying Japanese food for pretty much my entire life (I've never found anything I've ever liked before), but all that has changed now because I ate this.

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The spicy tuna roll.

I don't know how to explain how it happened, but I ordered it on a whim and I'll never not order it from here on in. And the restaurant itself is so quiet and perfect and the best place for lunch, especially, if you're anywhere near Queensboro Plaza and you're hungry. Go!

Toronto Taco Festival

i could write an essay on how much I love hard tacos. Infact, I just might.

The inaugural Taco Fest will take over 99 Sudbury in Toronto from June 17 to 19. The three-day event promises to feature some of Toronto's top taco purveyors - vendor names will be announced at a later day. As part of the taco festival there will also be a margarita and sangria bar, hot sauce tastings, nacho samplings, Mexican street corn, churros and live music.

Tickets go on sale May 2nd at 1 pm on the Taco Fest website.

“The onion soup at Blue Ribbon on Downing Street is the best in NYC.”

Chef's Table - Season Two!

Season two of Netflix’s Chef's Table returns on May 27, featuring Alex Atala (Brazil), Ana Ros (Slovenia), Dominique Crenn (San Francisco), Enrique Olvera (Mexico), Gagan Anand (Thailand), and Grant Achatz (Chicago).

These six episodes will premiere next month, with an additional four to follow later in the year dedicated to the world's greatest French chefs: Alain Passard of L’Arpège, Michel Troisgros of Maison Troisgros, Adeline Grattard of Yam’Tcha, and Alexandre Couillon of La Marine. 

AHHHH!!

“If you blend up some almond milk, a frozen banana, some frozen pineapple chunks, vanilla protein powder & ice - it tastes exactly like Bananas-A-Whey from Booster Juice. EXACTLY.”

David Chang’s Fuku sandwiches and Danny Meyer's pizza are coming to Citi Field

This season at Citi Field, you can look forward to trying a new style of pizza from Danny Meyer at a stand called Papa Rosso. David Chang’s popular fried chicken sandwich joint, Fuku, is opening a stand too.

Danny Meyer and chef John Karangis have created a hybrid pizza that fuses “the best parts of Neapolitan pizza and the best of New York pizza." This concoction will feature a mix of imported Italian and local ingredients.

Papa Rosso joins Union Square Hospitality Group's other Citi Field offerings, including Shake Shack, Blue Smoke, El Verano Taqueria and Box Frites. The counter will be located along with them on the Field Level.

Meanwhile, David Chang’s Fuku, which already has four New York locations (including a recently opened spot in Madison Square Garden) will be hawking his popular and spicy fried chicken sandwiches on Citi Field’s First Level Concourse, behind Section 102. You can order the spicy fried chicken sandwich, plus fries, Fuku fingers, and Milk Bar cookies.

Ugh, cannot wait to try these.

“If you’re making salad, pour the dressing around the walls of the mixing bowl (about halfway down from the top of the bowl/halfway up from the bottom) and then mix it in with your hands into the lettuce. It makes for better distribution of the dressing. And it’s fancier.”

Delmonico's in NYC

I can’t believe it’s taken me this long to finally eat here. I went recently for Jenn’s birthday and the food was exceptional. The only thing I’d stay away from? The baked alaska.

We only ordered it because it was invented at the restaurant and neither of us had ever tried it before - but YUCK. I can see why no one makes them anymore. Just tasted like a spongy mess. Anyway, live and learn. Our meal itself (steaks and sides) was incredible and the service was great, so I’ll definitely return. Also? The place itself has been so well-maintained and continues to be gorgeous, especially considering it’s been around forever. Go, go, go!

By Chloe

Verdict? Meh.

Yes, the place is gorgeous.

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Considering it's vegan food, it's pretty okay. That being said, I wouldn't go out of my way to eat here again. But the best thing about this place? The baked goods. They have an espresso chip cookie that I would happily wait in line for over twenty minutes for. 

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Kate & cookie