Double Crown in New York City

Cocktail:

Gin on the rocks with citrus chili jam

Starters:

Bone Marrow

Yellowtail with cilantro and lime 

Duck Dumplings 

Thoughts:

I was a little nervous about my cocktail since I am not a gin on the rocks sort of drinker. I was given a glass of gin and ice and a spoonful of jam. The concept is to mix the jam with the gin (a tradition that started back in the day as a solution to cheap gin.) It was a fantastic drink, something I wish I would see more of. Apparently the bone marrow at Double Crown is a staple item that has received a lot of press...rightfully so. It was my first bone marrow experience and definitely won't be my last. 

O Mai in New York City

Cocktail:

A Margarita mixed with Vietnamese beer

Starters:

Crispy spring rolls with shrimp

Main:

Oxtail broth with beef, rice noodle, and aromatic herbs

Dessert:

Banana bread with Tahitian vanilla ice cream 

Thoughts:

The margarita mixed with Vietnamese beer was such a pleasant surprise. I had no idea what to expect but it was the perfect blend of tequila and cold, bubbly beer. My friend and I visited this Vietnamese restaurant because we were craving a noodle bowl. My beef bowl hit the spot. I was also given a plate of really fresh basil and chili sauce to mix with the broth. The banana bread was not what I expected but still very good (although I should have known what to expect since bananas are a common Vietnamese dessert.) I am not sure why it was called bread because there wasn't much yeast to it...it was mostly cooked bananas. 

The Palm in New York City

Cocktail:

Red Wine

Starters:

Fresh Oysters with some sort of cream and wasabi sauce

Main:

Maine Lobster Salad with extra Avocado

Thoughts:

The oysters were addicting. I can't quite identify the sauce but it tasted a bit like blue cheese and wasabi. Its a taste I have not had before but definitely something worth eating again. The Maine lobster salad was very refreshing and perfect for a late lunch. 

The Tabu Grill in Laguna Beach, CA

Cocktail:

Red Wine 

Starters:

Yellowtail Poke with Mango and Avocado

Poached Pear Salad with Citrus Vanilla dressing

Main:

Miso Marinated Sea Bass

Dessert:

Warm Banana Chocolate Cake

Thoughts:

Citrus Vanilla dressing - do I need to say anymore? Fantastic. I loved everything about the poached pear salad and the yellowtail/avocado was about as fresh as it gets...can't ask for anything more. The miso marinated sea bass was submerged in a sweat sauce with fresh bok choy. The banana chocolate cake was delicious...I have tried to recreate it myself with no avail.