#cocktails
Me and my girl @lauren_gabrielle88 are planning a good night out next weekend. I promise I won’t be in gym gear Recommendations please KD #potd #girlsnight #champagne and #cocktails
https://www.instagram.com/karen_danczuk/p/Bu54QvZlKfM/?utm_source=ig_tumblr_share&igshid=z1kwee9tjoso
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Our monthly witchy get-togethers keep growing, and I love it so much. Our open coven & cocktails evenings are always the highlight of my month.
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If you have friends over, make it with the best flavor Jello.
Get recipe for Jello shots: http://www.cocktailpros.com/jello-shots
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It’s the time we all have been waiting for. What are you drinking this weekend?
Get inspired at http://www.cocktailpros.com
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Welcome summer with the most popular fruity Margarita. Get recipe for Strawberry Margarita: http://www.cocktailpros.com/strawberry-margarita
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It’s the time we all have been waiting for. Weekend is here. What are you drinking tonight?
Get inspired at http://www.cocktailpros.com
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Cocktails and bowling at Splitsville Luxury Lanes in Downtown Disney in Anaheim, California
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I’ve said it before and I’ll say it again… Chef Koji Hagihara is one of the finest chefs currently working in NYC. Combining Japanese, Chinese and French training and techniques, he creates some of the most innovative and memorable menus wherever he works. I’ve posted about the amazing meals we enjoyed at Hakata Tonton during his long tenure there, as well as his time in the kitchen at short-lived hotspot Roki. Now Koji-san has moved downtown to the year-old Japanese eatery Juku, or more specifically, Juku Izakaya…
Juku is actually three different dining destinations across three floors… the top level being an outstanding sushi counter run by chef/owner/”sushi boss” Kazuo Yoshida, and the basement being a cocktail lounge with fun bar bites. The izakaya is sandwiched between the two on the main floor where Chef Koji runs the kitchen and recently revamped the menu in his signature style. Here’s a look…
Madai (red se bream) crudo with olive oil, orange, jalapeno and smoked salt…
“Foie Au Raisin” Gyoza…
Crispy dumpling skins topped with seared foie gras, green grape compote and prosciutto…
“The Garden”, a mix of seasonal vegetables, raw and fried, in a Japanese “hummus” with black shichimi spice…
Charred shishito peppers with parmsean cheese and olive oil…
A “Thrice Cooked Potato” topped with a mixed mushroom medley and truffle butter…
Blackened scallops with Brussels sprout leaves, cilantro chutney and aged soy salt…
Their insanely delicious Lobster Uni Mac & Cheese, which was more seafood than pasta…
The Colorado lamb chop…
Aged in shio koji and grilled to perfection…
Tea Smoked Duck, crusted in hojicha miso and served over a powder of cure duck egg…
A eye-popping platter of sushi and sashimi that Chef Kazuo was kind enough to send down for us…
The board was the size of the table and covered with every treasure the ocean has to offer…
And you can see the tuna-filled futomaki peaking through there…
Quite a treat, I must say, and devoured with a promise to sit at the sushi counter on our next visit…
The meal ended with an off-the-menu surprise, a bowl of Chef Koji’s new ramen…
A 100% fish-based broth made with the bones of red sea bream…
So simple yet so succulent, served with the springiest of noodles…
And for “dessert”, their Momo Jiri cocktail, a blend of Jasmine gin, white peach, lime juice and sparkling wine, topped with an edible Dianthus flower…
The name “Juku” can mean “cram school”, but is also a play on “jyu kyu” or “19” in Japanese (Kazuo’s old restaurant in Brooklyn was called “1 or 9”), hence the numbered jerseys the chefs all wear…
We could not have been more satisfied with the meal here at Juku! And not just with the tantalizing tastes or perfect portions of the dishes, but with the joy that comes from seeing one of your friends finding a new path in life and having such success on it!!
Please go down to Chinatown and let Chef Koji take care of you. And be sure to tell him that C.B. sent you!
JUKU IZAKAYA
32 Mulberry St.
NY, NY 10013
646-590-2111
As folks who follow me here know, I’m not a guy who tends to line up for “hot spots” or rush out to trendy restaurants, so when my friend suggested we hit up brunch at Grand Banks, New York City’s newest “floating dining destination”, I was skeptical to say the least. However, I could not have been more wrong about his boat. I found Grand Banks to a truly enjoyable, easy-going eatery with fantastic food! Here’s a look…
Grand Banks is a restaurant built into a classic schooner anchored off Pier 25 in Hudson River Park on Manhattan’s lower West Side…
Their menu is appropriately seafood-centric so I started my meal off with a gin Bloody Mary, which the bartender referred to as a “Red Snapper”. Whatever you want to call it, the drink she made was one of the best I’ve had in recent memory…
When seated at the raw bar, which I recommend as you get a great view off the water while protected from the sun, we knew we were going to start off with oysters…
The chef/shucker recommended we begin with local Navy Point oysters as they had just been pulled out of the waters off Long Island Sound. Big and briny, they could not have been better…
We also went with a half dozen of their “Oysters Champagne”…
Black Duck Salt oysters from Hog Island Bay, Virginia, topped with cucumber, shishito peppers and champagne mignonette…
Next it was on to wild Jonah crab claws with smoked paprika aioli…
Pickled Fresno chiles added a nice bit of bite…
My favorite dish of the day was the Caviar Hash Brown…
Homemade hash browns served with a DIY assortment of toppings like pickled red onion and creme fraiche…
Along with an ounce of smoked Pacific steelhead trout roe…
Simply superb when layered and eaten all together…
They take their “galley fries” seriously, which were, no joke, some of the best I’ve ever eaten, sprinkled with seaweed salt, served with a sage aioli and spicy ketchup, which weren’t even neccessary…
When we declined dessert, the raw bar kindly sent out some Duxbury Gems to bring our brunch to its end…
In addition to the delectable dining, there’s also the views you get from Grand Banks, where on a clear day, from where were were sitting on the deck, you could see right down to the State of Liberty…
With Chef Kerry Heffernan in the kitchen and its wonderful waterfront location, I highly recommend Grand Banks for an afternoon of floating fun or an evening of seaside serenity.
GRAND BANKS
Pier 25
Hudson River Park
New York, NY 10013
212-660-6312
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MAKE IT A MOJIO
Los Angeles is no stranger to sunshine, so it’s no wonder Sofitel Los Angeles at Beverly Hills has perfected the art of the cooling cocktail. This summer, delight in a refreshing mojito and savory lobster beignets from the hotel’s pop-up eatery, Cattle & Claw.
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More impressions of Leń speciality coffee in Danzig, Poland - using Rois typeface.
www.instagram.com/lengdansk
www.new-letters.de
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More impressions of Leń speciality coffee in Danzig, Poland - using Rois typeface.
www.instagram.com/lengdansk
www.new-letters.de
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More impressions of Leń speciality coffee in Danzig, Poland - using Rois typeface.
www.instagram.com/lengdansk
www.new-letters.de
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Leń speciality coffee in Danzig, Poland uses Rois typeface. www.instagram.com/lengdansk
www.new-letters.de
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Leń speciality coffee in Danzig, Poland uses Rois typeface. www.instagram.com/lengdansk
www.new-letters.de
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