Gjusta has been on my must-visit list for a while. It's owned by the same team as Gjelina, the ridiculously popular and delicious veggie-focused, Mediterranean-inspired spot in Venice, so you know it's got to be top notch. Their beautiful pastries, pizzas & veggies frequently pop up on my Instagram feed, and never fail to make my mouth water. On a recent trip to LA, I was staying in Venice and decided to take myself out to dinner and finally cross it off my list! The choices are endless, and everything is tantalizingly displayed in front of you (although you can order off a menu as well), making it tricky to narrow it down. After talking to an employee behind the counter, getting his input and suggestions, I decided on a nice mix of healthy (and not) delights. First, a slice of pizza smothered in braised greens and fresh mozzarella, was thin with a nicely charred (but doughy!) crust and a great proportion of toppings. I also got a combo plate of the day's fresh salad offerings- marinated fennel and grilled broccolini- both super well-seasoned. The star of the show for me is always dessert, and I had been dying to try their baklava croissant. I know- baklava fillings (think nuts & honey) all rolled up in a perfectly flaky croissant! Sadly, and not surprisingly, they were sold out of this popular item, but I ended up with something equally satisfying. The miso date cookie was super unique and I adored the sweet & salty flavors it boasted! I definitely plan to return to Gjusta on my next trip to LA, and I can't wait to check out what new, seasonal offerings that have available. Hopefully I'll have better luck snagging the famed baklava croissant then as well!
rider
Rider opened recently in Williamsburg, and with it came a lot of hype. I had read article after article singing the praises of this American bistro & bar, so I was anxious to try it out. It was just an added bonus that it's literally around the corner from home. The interior downstairs is bright & light, with marble counters, tile tabletops & white brick walls. The upstairs offers a completely different feel- much more sleek & dark. Options for everyone! My husband and I were blown away- not just by the food, which was extremely delicious, but also with the service. The team was super helpful & generous, and we loved their attention to detail. Everything we ate was fresh, flavorful, and extremely well balanced. I cannot wait to go back for brunch!
STEAMED CLAMS
bacon, coconut, lemongrass, cilantro stems
TATSOI SALAD
coriander, celery, sunflower seeds, cider vinaigrette
LAMB BELLY
green romesco, almonds, pea shoots
FREGOLA + TURNIPS
greens, pistachio pesto, parm
DUCK BREAST
'nduja stuffed dates, parsnip, pekmez, hazelnuts
CHEESEBURGER
american cheese, cabbage, russian, fries
ROASTED VEG
shishito, carrots, scallion, celery hearts, bagna cauda
PARSNIP BREAD
coconut milk caramel, black walnuts, banana sorbet
turmeric sunrise smoothie
More often than not, I find myself making green smoothies. I love that they make it easy & delicious to add extra handfuls of spinach or kale into your diet on a regular basis. However, it's also nice to keep experimenting and try new things. Here is a great way to get out of a smoothie rut and mix it up. This bright and refreshing drink is packed full of healthy ingredients, and will help ensure you get your day off on the right foot, or give you the afternoon pick-me-up you need later in the day.
Just take a look at some of the impressive health benefits this smoothie boasts: Turmeric is a powerful anti-inflammatory & is rich in antioxidants. Ginger soothes the stomach and boosts the immune system by helping to fight infection. Pineapple & lemon are both packed with vitamin C & antioxidants. Carrots supply ample amounts of beta carotene, antioxidants & vitamin A. Coconut meat boasts a high concentration of healthy fats, amino acids, fiber, folate & potassium. Maca helps to increase energy, contains many vitamins & minerals, and can help boost your mood. Dates promote digestive health, are rich in iron & potassium, and can help lower cholesterol. So as you can see, this smoothie packs a punch! I hope you enjoy it!
Turmeric Sunrise Smoothie:
1 cup raw coconut meat
1 cup frozen pineapple
1/2 cup frozen mango
1 cup carrots, peeled & chopped
2 tbsp fresh turmeric, peeled & chopped
1 tbsp fresh ginger, peeled & chopped
1 tbsp fresh lemon juice
1/2 tsp maca powder
3 Medjool dates, pitted & chopped
1 cup unsweetened almond milk
Ice, if desired
Add all ingredients to a powerful blender (I use a Vitamix), and blend until well combined. You may want to scrape down the sides or use the plunger to get everything well incorporated, adding a bit more almond milk if needed. You may adjust the amount of dates (or sub raw honey or agave syrup) to your preferred level of sweetness. Makes two smoothies (or one giant one).
*You may sub ground turmeric (and/or ginger) powder if you can't find fresh. Use 1/2 tsp of powder for 1 tbsp fresh.
**For a green version of this smoothie, sub out the carrot for cucumber, and add a couple big handfuls of spinach or kale!
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north fork table & inn
We drove out to the North Fork of Long Island for my birthday, and spent a lovely evening at The North Fork Table and Inn. We stayed at the Inn for the night, which was so cozy and comfortable. The restaurant offered plenty of seasonal fare, including many ingredients sourced from nearby farms. If you like eating delicious farm-to-table cuisine, this is some of the freshest you can get. It was such a quick and easy getaway from the city too, but felt like a million miles away. The perfect mental reset and escape to nature- I definitely recommend it. Check out some of the nearby wineries if you have time!
babu ji
Babu Ji has been on my must-try list for a while now, so I was excited to go the other night with my husband. Our consumption of Indian food usually involves delivery, so this was a welcome improvement. If you make a reservation at Babu Ji, then you must get the chef's table menu, which is a tasting menu chosen by the chef. My husband has had that before (and thoroughly enjoyed it), but this time we wanted to choose a la carte, so we walked in right when they opened before they got crowded. According to their site, the Hindu term Babu Ji refers to someone with a "mayor of the block" type personality, and they have successfully created a restaurant with that ethos & vibe. The menu offers a nice mix of Indian street food, regional curries & Tandoori specialties, all of which are made with high quality ingredients. Several of their items are also vegan and/or gluten free, so it's an enjoyable meal for almost everyone. We each got their housemade specialty (kulfi on a stick!) for dessert, which ended the meal on the perfect sweet note! Scroll through below for a peek at our flavorful dinner!
chocolate sheet cake with coconut pecan frosting
My husband and I both seriously love chocolate. For his birthday this year, he requested German chocolate cake. I also really love coconut and pecans, so I was more than happy to oblige. We were hosting a casual daytime pizza party with friends for his birthday, so instead of baking a fancy German chocolate layer cake, I thought a giant sheet cake (Texas style!) would fit the bill perfectly. This cake is so easy to throw together, you don't even need a mixer. It's super rich & chocolatey, and I love the texture it gets from the coconut & pecans! It's easy to slice and serve, and can even be eaten hands-free, brownie style! Feel free to make a more traditional German chocolate-style frosting (egg yolks & evaporated milk base), but I opted for more chocolate to accompany the coconut & pecans. You can dig in immediately while the cake and frosting are both warm, or make it ahead of time and refrigerate it until you're ready to enjoy!
German Chocolate Sheet Cake with Coconut Pecan Frosting:
Cake:
2 cups all-purpose flour
2 cups cane sugar
1/4 tsp kosher salt
1/2 cup semisweet chocolate
6 tbsp unsweetened cocoa powder
1 cup butter
1 cup boiling water
1/2 cup buttermilk
2 large eggs
1 tsp baking soda
1 tsp pure vanilla extract
Frosting:
1/2 cup butter
4 tbsp unsweetened cocoa powder
6 tbsp whole milk
1 tsp pure vanilla extract
1 pound powdered sugar
1/4 tsp kosher salt
1 cup pecans, roughly chopped
1 cup shredded coconut
Preheat oven to 350 F and prepare a half sheet tray (13" x 18") or jelly roll pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt the butter and chocolate. Add cocoa powder and whisk together until combined. Add boiling water, allowing it to simmer for about 20 seconds, then turn off heat. Pour chocolate mixture over dry ingredients, and stir lightly to cool. In a bowl, whisk together the buttermilk, eggs, baking soda, and vanilla. Add chocolate batter and mix until combined. Pour into sheet cake pan and bake at 350 degrees for 16-18 minutes (14-16 min for jelly roll pan).
While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Once fully incorporated, add the pecans and coconut. Pour the frosting mixture over the cake immediately after it comes out of the oven, spreading it evenly across. Dig in immediately, or allow it to cool. Cut into squares and enjoy!
*Adapted from Chocolate Sheet Cake by The Pioneer Woman.
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