Salted tahini choc chunk cookie (they supply the one at Buddies, copper mug etc)

Halva roll, croissant

Tempura udon, extra tempura

Popcorn chicken app (ask for sauce on side), Lilly Flemming rice w pork collar on top, dessert (sticky rice balls on black sesame cream, some kind of sweet cream ice cream, peanut dust, goji berries) BDSM chicken

No corkage

Washugyu menchi katsu, duck dipping noodles

From this colorful Clinton Hill taqueria, owner Pepe Urquijo is serving one of the borough’s most accurate representations of the San Francisco-style burrito. The restaurant’s flakey flour tortillas are filled with pico de gallo, rice, and beans, while the trio of crema, cheese, and avocado — what’s sometimes referred to as “a super” in the northern California city — are included by default. The best bet is the knockout garlic butter shrimp, but keep your eyes peeled for the sometimes-there, sometimes-not carne asada.

Ursula isn’t just a breakfast burrito spot. It’s a “green chile-fueled love letter to New Mexico,” as Eater called it shortly after opening, ripe with stuffed sopaipillas and chile rellenos from chef-owner Eric See. Still, New Yorkers continue to line up here in the early mornings, when the restaurant serves New Mexican-style burritos, made with eggs, hash browns, Hatch chiles, and — best of all — smoky chorizo or vegan pinto beans. Served until noon.

Lemon raspberry meringue tart with a flaky crust reminiscent of a kouign amann (BEST I'VE EVER HAD), pistachio twist filled w a pistachio creme pat, salmon and spinach quiche (ask for it warmed up), good coffee

https://edmondhong.substack.com/p/insanity-loves-company?s=r

Pitas, duck liver, snap peas, lamb meatballs w pomegranate, agnolotti w anchovy butter, Chiot Montamaro digestif

Great accessories, candle selection

CHOC CHIP COOKIE

Sinigang

Supposedly best muffins

The Matador

They have an ever-changing menu. One week they served a steamed porgy with a ginger nước mắm and fried pork loin with a caramelized fish sauce. I went a few weeks later ready to eat that same pork loin I was daydreaming about and instead had to, unfortunately, SETTLE for a perfectly steamed skate wing covered in the tamarind sauce of my dreams. It’s maddening. How could you replace something so good with something else so damn good? Explain it to me Sadie and Anthony. Explain how every time I go and have a meal with y’all I leave feeling euphoric, at peace, and yet upset that I may not get to taste that dish again. The skate wing. THAT SKATE WING. Steamed. Covered in a sweet and tart tamarind sauce. Topped with spinach quickly cooked in butter. God. When I worked at Contra we had a skate wing dish and it was good. Really good. Deboned, lightly floured, seared, basted in butter. Placed on top of mushrooms cooked with black garlic topped with a curried cherry sauce. But this skate???… I pushed past how full I was to suck the bones dry. Has Dac Biet has continuously proven that steamed fish is a humble yet almost perfect way to eat fish. * oysters w nước chấm * skate wing

wowowow + rice wine

Candy for Jay and Adrien

Smoked fish and roe potato, babka sundae

mochi butter muffins, breakfast burrito

Acai bowl

All the small plates, lamb. Brunch looks good

Butter croissant

margarita w house-made lime

Burgers, martinis

Husband & Wife, veg fried rice

chocolate babka

"mozzarella sticks" w rose sauce, fried cauliflower, french toast, billionaire's bacon