Tag Archives: restaurant

Autumn Tastes Like Rabbit and Apricots.

27 Nov

Written by Adam Wile

Overall Rating: 3 of 4
Average Entree: $25.00 and under
Dishes to Try: Beet and Goat Cheese Ravioli, Hudson Valley Rabbit, Multigrain Risotto, Pumpkin Bread Pudding

Sitting on the corner of 10 Avenue and 20th Street, Cookshop looks like any other eatery in Chelsea. Upon stepping inside, however, one begins to sense the essence of what Cookshop really is. Continue reading
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Where the Chefs Eat!

15 Oct
Written by FCI Chefs and edited by the Eat Life Team
Wanna find New York restaurants with the tastiest food, best service and beautiful atmosphere? Ask a Chef…

Where Chef Dave Arnold Eats, The French Culinary Institute

Chef Dave Arnold
Favorite NY Restaurants:

WD-50,

Jean Georges, Ssam Bar and

Taylor

Favorite Menu Items:

At WD-50, Jean Georges, and Taylor, always get their tasting menu because the chefs include what they think is their best culinary creation. At Ssam Bar get their pork buns, and ALWAYS, ALWAYS GET DESSERT WHERE EVER YOU GO!!

Why do you love them? Continue reading

There’s a Grasshopper in my Taco, Toloache.

15 Oct

Written by Jeremy Hargrove

Toloache (toh-lo-AH-tchay) 251 W. 50th Street (bet. 8th and B’way Aves.)

When you walk into this midtown eatery, you quickly realize this is not your ordinary Theater District fare. The atmosphere is comfortable and inviting, as are the wonderful smells enticing your olfactory senses to sit and stay awhile. The décor invokes a small artisan town with hand-painted tiles and elegant silver lanterns. The bar boasts over a hundred types of tequila and makes exciting and interesting mojitos, like mango, and creative cocktails, like the Kumquat. After ordering a margarita, sangria or other drink of choice, the time comes to move onto the menu which feels like a tour through Mexico, with an inventive worldly spin. The guacamole trio is a must, which is a sampling of the house guacamoles; one traditional, one spicy with chipotle peppers, and one sweet with pomegranate seeds, peaches and Thai basil. Some may be skeptical of pomegranate seeds and avocado, but it is an excellent and unexpected combo. After so many delectable starters, I like to stick to the tacos for my entree. 

Toloache has a large selection to accommodate most tastes, from lobster to the Oaxacan favorite, dried grasshopper. My usual is the Negra Modelo-braised brisket with tomatillo salsa and horseradish cream, a great dish any day of the week. Continue reading