A grilled cheese sandwich is the ultimate comfort food. The best are ooey, gooey cheesy. Gourmet versions are the rage today, but none can match the simplicity and flavor of this one.
Atomix – NYC
Atomix, pronounced counter intuitively as Aa-toe-mix was the unexpected gastronomic thrill of our recent visit to NYC. I knew that Atomix held a recently acquired Michelin star and a 4 star NY Times rating, but they opened barely a year ago without a great deal of fanfare. That anonymity is quickly coming to an end. I told my son, the other restaurants on our agenda will be hard pressed to surpass the dinner we were having at Atomix.
Vichyssoise
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.
Monkey Gland
*WARNING* Rated NC-17 Sexual Content *WARNING*
You’ve licked a Fuzzy Navel and had Sex on the Beach. Maybe you asked, Bend Over Shirley or were dying to have a Screaming Orgasm. Then, there is the forbidden desire for a Monkey Gland. All are cocktails with names meant to elicit an emotional response from someone like you, dear reader.
Roasted Asparagus
Asparagus can be the most delicious of the vegetable kingdom. It can also be the most bedeviling of all vegetables.
Nicos – Mexico City
Nicos was founded in 1956 by the mother of Chef Gerardo Vasquez Lugo.She featured her traditional home cooking in a working class neighborhood of Mexico City. When she passed the torch to Gerardo, he built upon that legacy by incorporating more progressive elements into his cuisine.
Escargot
Escargot – Snails. You love ’em or hate ’em. I find that most haters have never tried them. That’s their mistake because who doesn’t like butter, garlic, cheese and fresh bread?
Quintonil – Mexico City
Quintonil’s chef/owner, thirty-seven year old Jorge Vallejo, is near the top of the world. Specifically, his restaurant is #24 on the World’s Best list for 2018. His menu is driven by farm to table ingredients with many from his own rooftop garden. Even the name, Quintonil comes from a Mexican herb.