not sure what the restaurant looks like?

Google maps now has street level view. It is literally like walking on the street, and pretty unbelievable. Go to Google maps, and search Times Square. Zoom in. Click on the little orange guy in the left. You're suddenly walking down the street in New York. And, if you're not sure about the facade of your destination restaurant reservation, now you'll know.
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delicious ChikaLicious Dessert Bar, nyc

ChikaLicious gets straight to the point. Dessert. And a very sweet point it is. Three courses of artful proportions beginning with an amuse bouche, a dessert of your choice, and petits fours. It enhances the experience to include a wine-pairing, or savour an organic coffee or tea. Chika, the pastry chef, and Don, the sommelier, ensure that very few details go unkempt. The space itself is almost stark-white to focus the eye to the stage at hand - to the preparations by Chika and her assistant. They work as nimble and deftly as possible, occasionally chatting with the curious ogling onlookers, as fascinated by the desserts as intrigued by the artistic process. Intricate details and plating techniques are delicately executed, creating the "perfect afternoon delight." Be sure to coordinate a visit appropriately, the demand is high for a dessert of this caliber without having to wade through multiple courses at a 4-star restaurant with the commendable goal of reaching dessert, and then immediately calling your broker, "sell, sell, sell!" This requires a necessary sense of determination to go out of your way and learn the iPhone's scheduling software and trek to ChikaLicious. Although it is too bad, to those without a tad of patience to wait in line, or willing or able to go early enough to think of ChikaLicious as a necessary pre-dinner evil; think tea-time. Or not, perhaps then there will be a seat left for the rest of us, as there are only 20 intimate seats. Get there early to secure a coveted seat at the counter. If waiting is not possible, or Chika is having an extremely well-deserved day off, then head to the Dessert Club, across the street to stave off a potential dessert drought. ChikaLicious Dessert Bar (203 E. 10th St.), Open Thu.-Sun. 3pm to 10:45pm., Closed Monday - Wednesday Above: stawberry soup with balsamic jelly, and honey lace crisp. Below: profiteroles with espresso granita Refreshing watermelon with coconut sorbet: Coconut marshmellows, mango and lime gels, chocolate pudding kisses:
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Clinton St. Bakery, New York City

Brunch in New York is a big deal. Seriously, everyone goes out for Sunday brunch. Sure, Anthony Bourdain says brunch only exists as a restaurants way to use up leftovers (beware of omelettes with bolognese sauce), but what if the place kinda specializes in brunch? While Clinton St. Bakery doesn't only have brunch, they do also serve their blueberry pancakes at dinner. And while every other plate of food I saw looked divine, and tempting -- after trying the pancakes, there's no going back - even though Clinton St. has also had their biscuits, muffins, and their burger voted "the best". The first time I headed to Clinton St., it was because they have eggs benedict with Petrossian smoked salmon - on a biscuit! Now, that is how eggs benedict should be done (although Iberico ham, could be killer too), irregardless of fear about salmonella infestation. Now, these biscuits aren't just any biscuits, they are very light, buttery, and most importantly to me at that moment - big. Yum. The next visit, I ate the same thing. But Jeff ordered the famous pancakes. And so, I had to taste them, of course! It's a good thing he'd hardly eaten any of them yet, or I'm sure he would have reluctantly clung to his plate, like a lion that's guarding its prey. I once read somewhere, that the pancakes are so fluffy because the eggs are separated and then they beat the whites. I've tried it, it failed, and I'm still addicted to Clinton St. So now, I always get the pancakes. I'll even wait for the pancakes. When you go to Clinton St. Bakery (on Clinton St.), be prepared to wait at least an hour or more. The Lower East Side of New York will keep you entertained; there's an adorable pastry shop up the street with pear & chocolate turnovers, or check out a few vintage shops. Maybe one day, I'll venture onto the truffled fried eggs, or the lobster BLT. Sounds great. But perfect pancakes? With fresh wild maine blueberries and maple butter? Sign me up. Clinton St. Baking Co. & Restaurant, 4 Clinton Street (btw. East Houston & Stanton), New York, NY 10002, 646-602-6263
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'inoteca, nyc

I have at least a slight inclination towards restaurants and shops that I wish I lived around the corner from, really, this is a strong preference for all the places I wish were just around the corner from my house. All of the best boulangerie's, gelateria's, patisserie's, and wine bars of the world, just seconds away on foot, or even a short subway ride away. But sadly, as wonderful as that sounds, this close proximity to all things wonderful, just might take out all the fun of travel and discovery. I should probably say discovery loosely, as I do love serendipitous jaunts while traveling, it is very hard to really discover something new. I do plan and read in advance. It's like my flirtation with the idea of travel, and builds excitement about an upcoming trip. Like life, I travel with certain planned destinations along the way. Then there are those points of interest, I had heard about but didn't plan to visit. But then, as you stand there reading a menu with swelling feet, and a growing appetite, you realize this was a destination meant to be all along. Somehow for me, 'intoeca, is one of those places. This past June, I didn't plan to return to 'inoteca, nor did I plan to eat here the first time I did in January 2006. Even though the menu sounded right up my alley, it just didn't grab me. But yet, I've still eaten here twice. When you see the place and the diners, you just want to join in. It's not a destination, until you realize, that it is everything you always wish for (but secretly would never let on) It's not fancy or complicated, and that's why I love it. Just a lot of very good things all on the same menu. The menu features wines by the glass, by the bottle, Italian cheeses, panini, tramezzini, and bruschette. There are also plates of fried items, plates of various items including lasagnette with eggplant or meatballs. There are also plates of a variety of salumi, and there are salads too. I love this menu; refreshingly, there is nothing on it I do not want to eat. The truffle egg toast is a splendid affair, as is the verdure misti (above). The culatello panini with noci and mozzarella, is rich and delicious. The panelle (chickpea fritters) were also tasty. Everything here is just a little bit more unusual (I wish it weren't so), and simply delicious. The dishes are satisfyingly full of flavour, but leave me yearning for more when I am thousands of miles away. Next time I am in New York, I will start my trip here. It's all good.
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Rice to Riches

I have made a bit of a pilgrimage here each time I make to nyc. To here? Yes, every time I'm in town, I must go to Rice to Riches, a gelateria-styled rice pudding bar. If you love rice pudding, this is the place for you. Even if you think you don't love it, this place might just have you re-thinking your priorities. Why not? First of all, it's fun. We all love ice cream, and while rice pudding is not ice cream, but the concept is so similar and that's what Rice to Riches is all about: FUN. Just as with ice cream or gelato, we love to admire the flavours under the glass, choose the flavour, or maybe even taste a couple just to be sure. There's usually twenty kinds to choose from. Then there's the size: solo, epic, sumo, or moby. The solo will set you back $6, while the moby serves 10 for $40. In case there weren't already enough options, there are more decisions to be made. Which topping(s) will you choose? There are several, to help everyone make their own original concoction. Choose from, "toasted buttery pound cake", or "chilled espresso with a hint of cocoa." I take mine plain. I've sampled enough now to know that my favourite flavour is man-made mascarpone with cherries, or I'll willingly suffer through hazelnut chocolate bear hug. If need be of course. But don't attempt to share, it just doesn't work. If you can't make it to New York, you can always have it shipped within the US. Rice to Riches, 37 Spring Street, between Mott and Mulberry St, New York City - 212.274.0008, Open: Sun-Thu 11am-11pm; Fri & Sat 11am to 1am, www.ricetoriches.com Rich and creamy mascarpone with dried cherries: The counter with all the scrumptious flavours:
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more wd-50

Warm gianduja, ice milk, hazelnut, fennel Restaurants can be complicated beasts. There can be more than meets the eye. With an increasingly knowledgeable clientele, establishments are continually required to up the ante. Not only does service have to be spot-on, but the food has to taste great. Everyone of course, has a different definition for both of these requirements. At wd-50 in New York, I think both of these requirements are satisfied to please most any discerning customer, or to out of town chefs. It is a restaurant for food lovers, and a visiting chef's delight. I had heard many things about wd-50, but the deal was sealed with a recommendation from a friend of a friend, who is a chef. While many restaurants focus on perfecting their image with perfect china, elaborate centerpieces, and extravagent decor; wd-50 focuses on the execution of perfect dishes every time. The staff are not intrusive, and simply serve to heighten the experience of the food. Knowledgeable, but not patronizing, the staff was fantastic. If they had a suggestion for a dessert, it is whispered in your ear, like a discreet little secret. Of course, I couldn't help but become smitten with a view of the kitchen at the end of the night. Genuine, honest service. While I can ramble about Dufresne's dishes for quite some time, my overall impression can be summarized as "artful food which actually tastes good". There have been many times I have enjoyed seemingly "high-end" food, which looks beautiful, but does nothing for me... In a dining experience, I long to crave my dish, or even a taste of something enticing, and hopefully be lured back to the scene of the crime. I might go back to wd-50 again, although my visiting time in nyc is usually limited, but I would look forward to it. Foie gras, fennel, malt, sherry vinegar jam appetizer: Octopus, avocado, and pumpernickel: Duck breast, spaghetti squash, almond polenta, pomelo molasses: Pistachio ice cream, pineapple, pandan (with heavenly citrus foam): Passionfruit tart, sesame, argan oil, meringue:
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last meal

Luckily, the food show in NYC was amazing. I loved.. well every last bite of it. However, it was not quite nearly as good as the food I would not want to die without. You know, the meal when you ask for a cigarette and what you want to eat before the electricity zaps the taste buds off your tongue. Yea, okay I know they use drugs now, but still. Okay, so promise me that if I am on DEATH ROW or about to be shot point-blank, that you'll find me the PORK BUNS from Momofuku to give me a little bit of salvation before I die. I beg of you! Now, what's cool is that Calgary is just getting into pork mania. But New York, just seems to be coming off the high. Sweet, I get to enjoy good things for longer! But unfortunately, I have no pictures to show you. This is probably better because then you won't drool on the computer, and if you have a laptop then you' screwed. Thank me later. I will just describe them to you instead, give you a few videos, and dream of these gosh darn delicious morsels and wreck my own computer instead. I have one word for you: Momofuku Noodle Bar. If you go to New York, you must go. Do not try to run or walk, take a cab. Better yet, take a $159 helicopter ride from the airport. This will change your life, the food not the helicopter. Momofuku is kinda like a diner, but it's not. The idea is that it's all about the food rather than the surroundings, and keeping things simple and honest. These pork buns, are sort of like the pork buns you get at dim-sum. The dumpling ones with the soft bread on the outside, and a nice surprise of pork in the middle. Well, just the outer part is the same, the bread is the similar part. Then, the rest is not at all the same. At Momofuku it's a folded in half sandwich with a bit of hoisin, scallions, pickled cucumber, and the most incredible melt-in-your-mouth pork belly. That's right. Pork belly. The whole thing is sweet and salty all at once. Divine. I ordered only just one order, and then had to order another plate! "Jay" joined me and ordered the kimchi stew. I thought there would be a lot more kimchi, than there was, but the bowl was overwhelmingly full of beautiful bits of pork. She loved it more than anywhere else on the trip. Now, Momofuku is not what I expected. In photos, it looks so modern and refined. After sitting at the bar at ChikaLicious only a few hours before, watching meticulous Chika at work, exaggerated the contrast. Momofuku is raucous, and fun. The chefs are hastily slathering on hoisin on the pork buns. But don't step out of line, or you get the impression a chef will kill you. Hoitey-toitey is simply not allowed. The tables are communal, and the food is served fast, and there is no messing around. The chefs were literally bitching that they had to make so many pork buns, it seems they have other dishes they think people should order. But I certainly can't blame anyone who orders the pork buns. Although, I want to try everything else. Hopefully, if I survive death row, I'll make it back. Want to join me? Momofuku has a few other operations in the works too. Check out their website, and these addicting mouth-watering videos too: David Chang with Mark Bittman: Momofuku Noodle Bar in NYC with David Chang:
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