A few days later we resumed our road trip heading South under the most apocolyptic rains. Our goal was the famous Dogfish Head Brewery in Delaware, one of the precursors of the modern microbrew scene. On this picture you can see the wooden Tanks made of Paraguayan Palo Santo wood. They contain the Palo Santo Ale which has an awful wood aromatic. A shame since those tanks have cost a small fortune to build. But that’s only my palate striking here and I do like that Dogfish Head isn’t scared to experiment. Clearly a few very interesting beers have come out of this spirit. Read the rest of this entry »

Here’s one of my last post about food in NY. In the East Village I paid a visit to JLOB where chef Brendan Mc Hale has internalized the degustation dish principle that has been taken over by, well… Degustation, the other restaurant of Jack Lamb’s small East Village empire. Read the rest of this entry »

It’s hard to describe Roberta’s Pizza.
If you think in an objective way and put together observed facts you could say it is a mix between a pizzeria, an organic farm, a creative kitchen, a craft beer garden, a serious Italian oenoteca and even a radio station.
If you add a little subjectiveness you could also add “Hipster hangout”, food experiment, patchwork building etc…
In any case, when you pass this door into this rusty shack you will find a very special place. And to come to the point: I love Roberta’s (and that doesn’t mean I’m a hipster). You will see why. Read the rest of this entry »

Degustation is the most recent of Jack Lamb’s East Village ventures and is located just next to Jewel Bako, his Japanese restaurant (and is only a stone’s throw away from JLOB, his third restaurant). As with JLOB, the idea at Degustation is to deliver fine dining in small tasting portions, permitting the diner to try many different creations at good value for money. Read the rest of this entry »

Well, that’s obviously an exaggeration.

But during my stay in the city I at least had lunch or late lunch there 3 times and had quite a share of the menu. This adds up with all my previous visits at Ssäm Bar and Noodle Bar during my last trips. And I have to confess: I am still a fan of David Chang’s creative fusion food that is so full of sense. Unfortunately I’ve never been able to eat at Momofuku Ko, which is the fine dining restaurant. But for now here’s what I ate at Ssäm bar:

shigoku oysters (can) – kimchi. Beautiful, refreshing, stimulating, even provocative? This simple oyster shows how right fusion food can be when someone gives it Read the rest of this entry »

Yes I know, this place has been covered by many and only most recently by Trine from Very Good Food (I think I ate there before her tough, she’s just more of a genuine live-blogger), but that’s probably the reason I had to try it out as well. Mostly positive reviews I heard about this Burger Joint, some even stating they make the best burger in the city. Read the rest of this entry »