NYC | Del Posto

Can’t seem to (and wouldn’t want to ;) stay away from Del Posto. Snapshots from lunch with Bao, a fine afternoon.

Amuses delivered in two rounds….same ones as last week.

As beautiful as they taste. These would be especially fitting at afternoon tea.

A glass of Valpolicella. Focaccia, olive bread, baguette, butter, and whipped lardo.

Lobster salad and burrata…

…pumpkin cappellacci with brown butter and brutti ma buoni.

Porcini ravioli with chestnut butter and crispy chestnuts…

…and the neapolitan lamb, salsa madre, and wilted water spinach.

A palate cleaner of sour apricot and toasted cashew followed by…

…roasted apples dipped in olive oil bread crumbs and flash fried.

Pecorino cake with honey gelato and roasted pears…

…browned butter panna cotta with pasta frolla and plums. Too hard to pick a favorite dessert, I love them all. 

 Chocolate in multiple textures and forms…

…and mignardises. Bombolonis, polenta tarts, olive oil gelato lolipops, champagne caramels, dehydrated grapefruit and campari. 

Del Posto offers tea from London-based Rare Tea Company. A pot of Earl Grey…

…and Silver Tip Jasmine. Till next time ^_^

NYC | Grape Leaf Tisane at The Musket Room

On your next visit to The Musket Room, order the Grape Leaf Tisane with dessert. The tisane is made in-house by Erin Scala, the head sommelier. She uses grape leaves from the restaurant’s backyard garden (which you can see in this post). I still think it’s super neat that they have a garden right in the middle of Nolita.

A collection of baby grape leaves are tucked inside one larger leaf which is folded like an envelope. The flavors are subtle and sweet, especially soothing at night. Tea cups will do just fine…

…but I like to watch the leaf slowly unfold in a wine glass :)

NYC | Ippodo Tea Workshop

Ippodo recently launched a series of tea workshops, and I joined Lisa (thanks :) for an afternoon session last Friday.

We started with gyokuro, cold-steeping for 15 minutes…

…and pairing with yokan from the pastry chef at Kajitsu (right upstairs). I took the rest of the gyokuro leaves home, it’s so good with shoyu and toasted sesame seeds. 

Here’s a look at the other teas we tasted…

…which included Sencha and Yanagi, Hojicha and Genmaicha.

And of course, matcha.

Scoop, sift, pour, and whisk.

Devoured with “kimono” mochi stuffed with azuki bean paste. 

They held two other sessions over the weekend with more to come. Will keep you posted on the new dates. 

P.S. Remember Ippodo matcha slushies from summer? Wish it was offered during the fall/winter months ^_^

Éclat Chocolate | City Harvest Bar

Ten dreamy squares. Peruvian milk chocolate dotted in crunchy cacao nibs.

City Harvest Bar is the newest creation from Christopher Curtin of Éclat Chocolate. Remember his truffles? Decadent.

The bar officially launches at City Harvest’s annual Bid Against Hunger event on October 22nd. After that, you can find it at select NYC shops including favorites like Loir’s La Boîte and Il Buco Alimentari. Proceeds from every bar goes to charity…fulfilling in more ways than one ^_^