12/23/2023 0 Comments Spike mendelsohn dc restaurantsWe went there for brunch at 12:30, 1 p.m. The next day I was staying in Brooklyn, so we went to one of my favorite places, the Tea Room in Williamsburg. I had two to three slices there and then we called it a night. I don’t think that was on the menu I think he just threw us a bone.Īfter Corton, we went to anotheroom and had some beers. We had a beet gelée with foie gras, a pork-belly dish, and an oyster with Japanese-beer gelée. So I just got to know him through association. I was working for Drew, who owned my Vietnamese restaurant, and Paul was practicing all of his stuff in my kitchen. I’ve known Paul for maybe two and a half years now. It’s always nice to go there because I never have to stay for the fourteen-course meal or whatever. It was 6:30 maybe, just before anyone got there. He’s one of the best new chefs in New York. I was with a couple of friends including one of my chef-partners.Īfter the pizza we wanted to do something a little more serious, so we went to Corton, which a friend of mine, Paul Liebrandt, recently opened. I’m always in the mood for some pizza, so around 2:30, 3 we went to Lombardi’s, had a margherita pizza - I’m a simple guy - and a pitcher of Peroni. In the area after that, I can’t resist getting some steamed pork buns from this little bakery on Mulberry Street. They serve great pork and preserved egg, thousand-year-old egg, and these delicious savory doughnuts with tea. I love going to the Congee House on the Bowery. I like to spice it up a little bit, so after that I went to my good friend Jose Andres’s restaurant Oyamel and just scarfed some pork tacos, some amazing ceviches, and had a margarita. They make their tonic, and it’s so refreshing. They make the best cucumber gin and tonics. I usually like to start the night out at Michel Richard’s restaurant Citronelle. They have these great zucchini corn beignets. In the afternoon it gets kind of hot now, and I like to go to this outdoor pool at the Capitol Skyline Hotel. We blend it with a little bit of milk and it’s just delicious. We roast our own marshmallows, and we make our own marshmallow fluff. I usually get a miniature one because I can’t have a whole one. They also have Coca-Cola by the bottle there, which I love.Īfter I got to work, I scarfed my sandwich and I’ve been getting in the habit of always having the signature milkshake from my restaurant. I ask for an extra lemon because the broccoli rabe is really bitter, so I need a lot of lemon all over it. My favorite sandwich is breaded chicken with sautéed broccoli rabe and pesto. They get the bread delivered every day from Philly. It’s a developing, very hip area in D.C., with new restaurants coming in, and Taylor serves the best sandwich in D.C. After I hang out in the market for a little bit, I hit up this new place called Taylor on H Street. Cheddar and espresso: It’s the best way to start the day. They have a lot of samples, so I like getting a little nibble of that. There’s a cheesemonger there and they serve the best Cheddar. It’s so delicious and cheap and I can get it on the fly on my way to work. I grabbed a Nutella crêpe at a little food stand at Eastern market. They serve organic espresso and just take pride in what they do here - it’s not like a Starbucks or anything - and they brew their coffee at the perfect temperature. I started the day off at this great little place called Peregrine on Capitol Hill. For this week’s New York Diet, there was still plenty of time to eat at friends’ restaurants (Michael Bao Hunh and Paul Liebrandt), and to singe his palate as he plans an as-yet-unnamed Washington pizzeria. restaurant Good Stuff Eatery, but lower rents in South Beach and L.A. He’s also location-scouting for a Manhattan outlet of his D.C. Top Chef season-four contestant Spike Mendelsohn (the one with the funny hats) is in town to shoot his online series for Food2, the gig he got after auditioning for the Food Network. Spike Mendelsohn slams a bánh mì at Baogette in New York.
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