A to Za’atar video trailer.
So, I thought it might be fun to make a ‘hype’ video of sorts for my little blog. Let me know what you think! (Its permanent home will be on the ‘Work With Me’ tab.) http://www.youtube.com/watch?v=uYzZoFT7ZSo
Weekend Links.
A very busy second week of the year. I’m holding (mostly) to my resolutions. How about you? 8 U.S. Hotels With Mind-Blowing Room Service Menus (via AFAR) Dress Code for power lunching at the Four Seasons, New York how to dress for lunch (via NYT) National Geographic dares you to eat these! Your looks determine where you sit? I’d like to think we usually get a good table… (via CNT) There’s a Donut Festival in New York? Yes, one ticket please! The New York Times covers the Dubai brunch scene. (via FooDiva) I have a special fondness for fondue – can’t wait to check out the Melting Pot once we make the move to Dubai! We’re off to check out Barfly by Buddha Bar this weekend. What are you up to?
Weekend Links.
More to share. Say what? McDonald’s is getting Michelin chefs to sign off on burgers. I like Mackers on limited occasions (hangover breakfast, anyone?), but this is an interesting move. (via Mashable) The Most Overpriced Items on the Menu, According to Chefs (via Thrillist) Your favorite meals: Around the world in 18 dishes (via CNN) Tim Ho Wan, The World’s Cheapest Michelin Star Restaurant (via One Mile at a Time) Wish I liked mussels – this looks fun! Fantastic travel scarves (via Conde Nast Traveler). Last minute, but looking forward to it – Hubs and I decided to make a quick run to Oman. We’re staying here and I can’t wait! This is our last free weekend until Christmas, so we’re going to make it count by not doing much! Hubs is training for a bike race and I’ll be finalizing my parents visit to the Emirates (they arrive next Thursday…
Grillmarkaðurin: Meat, meat and more meat!
Given we were in Reykjavik for a week, Hubs and I treated ourselves to not one, but two nice meals (to be fair there are a number of other great restaurants we didn’t even get to). While both were wonderful and represented all that Iceland has to offer, if you were pushed for time (or money) I would still go for Dill – it feels more special. There is some je ne sais quo that the Grillmarkaðurin doesn’t seem to have. Reservations? Made online. Given the busy nature of the restaurant, I would say these are necessary. Ambiance? Chic viking hall. Is that a thing? The upstairs receives all the natural light (when available) and down a grand staircase is the remainder of the dining area. The tables are closer than I usually prefer – we were seated nearly on top of other diners, but the acoustics are enough that you are…
If You’re Ever in Athens, GA… Go to the Last Resort Grill.
Full disclosure, I have a lot of fond memories of this place. It is where Hubs was a bartender for a year or two and where we had our wedding reception many years ago (bonus – the owner let us ‘rent’ the property for nothing!). While there are any number of fantastic and original restaurants in the college town of Athens, GA the Last Resort Grill is one of my absolute favorites. Reservations? On the weekend (and even lunch) I would imagine they are necessary. It is one of the most popular restaurants in the city. There are always people waiting on a table. Ambiance? Eclectic Southern Art Loft meets former garage meets former bank. True story, the name ‘Last Resort’ comes from the time when the location used to be a bank, it was a person’s last resort for a loan on their way out of town. The unique layout…
Not for me: Kantjil & de Tijger, Amsterdam.
For another one of our dinners in Amsterdam this summer, I took the advice of a fellow food blogger and searched for one of the Indonesian restaurants in the city. Kantjil & de Tijger came up in a search (and was well reviewed). And as it was close to where we were staying, it seemed like the right option. While I have previously enjoyed other regional (Thai and Indian both feature in my weekly eating) cuisines, I had not specifically eaten Indonesian. After this meal, I’m not sure I would again. For what we paid and what we got, I felt like there was a big disconnect (or maybe I’m still missing something). Reservations? Made online and necessary – the place was absolutely packed while we were there. Ambiance? Bar type atmosphere with tables packed together. It’s loud and popular. For the cuisine, it makes sense, but I prefer a…
Vinkeles, a well earned Michelin star.*
To end our recent time in Amsterdam on a high note, I debated a few restaurants (including a return trip to Bridges, which I’ll cover in a later post), but ultimately decided on Vinkeles (and yes, I’m also dying to stay at the hotel it is connected to, The Dylan). For the only time in the trip I was able to wear heels (damn them taking up valuable space in my luggage and silly me for thinking I would get more use out of them!), I (gratefully) tottered just around the corner from our AirBnb. Reservations? Made online with no problems. Note that I did have to put a credit card forward to hold and confirm the booking. Ambiance? The restaurant is located after walking through the lobby, through another restaurant (?), and down some stairs. While I love how almost everything in Amsterdam is historic (and therefore charming), I’m…
Zuma: A Must Visit in the Capital
When sending off a colleague earlier this week, we asked her where she wanted to go and she only had two requests: Hakkasan or Zuma. Either is a fine choice, but I think Zuma was ultimately the better selection for a group (for reasons I’ll go into below). Reservations? I didn’t make them, but we were seated easily at a circular 8 top. Given how crowded the restaurant was on a Sunday night, I would say that reservations are essential. Ambiance? Zuma is modern cool. From the moment you walk up to the fancy entrance (located between the Rosewood Hotel and the Galleria), you realize this is a very unique space. The open concept kitchen, oversized bar and attractive staff add to one of the best spots in the city. It is such a popular place among my employer that we ran into two other independent groups of people I work…