nur

 
 

I love when I get the opportunity to dine at a new hotspot before it gets reviewed by the New York Times restaurant critic. When Pete Wells' review of a particular place is overwhelmingly positive, as was the case for Nur, reservations can become extremely hard to come by going forward. Luckily, I got to experience a deliciously unique meal at Nur with my husband and in-laws a few weeks before the two star review was published. I'd heard such great things about this new Middle Eastern restaurant, not to mention drooled over all the Instagram-worthy food pics, that I immediately booked a table when I found out we were going to be entertaining family.

The cuisine at Nur is influenced by the vibrant flavors of the Middle East, but with a modern twist, giving it that bold edge that's perfect for New York City. I love that the chef plays around with the classics, and can draw from both street food and fine dining dishes to create a truly memorable meal. Some highlights for me included the buzzed about Jerusalem sesame bagel and smoked eggplant carpaccio, which are delicious paired together as well, by the way. The date doughnuts, despite sounding like a delectable dessert, were perfectly savory and just bursting with caramelized flavor. Lamb is typically my preferred meat of choice (I find it even tastier with Middle Eastern flavors and spices), and in my opinion, there's not much better than freshly baked bread. Enter the Horias, lamb kebabs that are actually grilled inside a pita, with eggplant and pine nuts. I could really go on an on, as all the seafood entrées were delicious as well. Not one to skimp on dessert, especially when I knew they would be as delicious as they were creative, I decided to order two! Cardamom chocolate and halva rocks, crispy Jerusalem artichokes, smoked yogurt ice cream, amarena cherries, and candied pistachios were all involved, just to give you an idea... Click through the slideshow to read more about all the creative dishes! Nur is one to add to your must-try list immediately- just try to plan ahead and book a table beforehand if possible!

loring place

 
 

Loring Place had been on my must-visit list before it even opened, and I’m actually embarrassed how long it took me to get there. Alas, my parents were coming to town, and in my opinion, that’s the best excuse to make a reservation at the new hotspot in town. Chef Dan Kluger, who previously ran the kitchens at the highly successful ABC Kitchen and ABC Cocina, branched off on his own to open his own place where seasonal, local, American cuisine shines. Loring Place truly is a celebration of all things local- you’ll find ingredients from New York all over the menu. Kluger has built relationships with many farms and farmers over the years at the Union Square Greenmarket, and it’s so great to see their bounty on offer at the restaurant.

I really enjoyed the wide range of market-driven dishes, just bursting with flavor and creativity. Fruits and veggies at their peak ripeness really stood front and center to me- I love that they’re such a focal part of the menu! The grilled strawberry salad with sungold tomatoes, and carrot-hazelnut romesco with roasted eggplant and pita really impressed, as did the roasted corn with shishitos and basil. The wood-fired grill and oven lend themselves to some freshly baked bread and pizzas (all the grains are milled in-house!), as well as some tender, juicy cuts of meat. The savory duck was perfectly balanced by sweet & tart cherries and crunchy pistachios. We ordered plenty, but obviously still finished with dessert- a trio of deliciousness that I won’t soon forget. A fancy take on a DQ Blizzard?! Yes please! Click through the slideshow for more details on our meal. My husband and I are already planning a return trip specifically for pizza, because we just couldn’t fit it in this time! Too many tempting dishes, which is a great problem to have- well done, Chef!

olmsted

Olmsted has been on my must-try list for some time now, so I was excited when my husband and I finally made it there for my birthday dinner! This Brooklyn hotspot has been getting rave reviews for its seasonal, ingredient- driven menu. They even have their own backyard garden and living wall, which provide produce for the dishes. Chef Greg Baxtrom, who has an impressive list of restaurants on his resume including Per Se and Alinea, partnered with farmer Ian Rothman to create a vegetable-forward restaurant with a strong focus on sustainability. Talk about right up my alley!

The menu draws inspiration from many different types of cuisine, and even has a secret "menu within a menu" called the Yakitori Olmsted. Ask for it for a fun departure from your typical neighborhood restaurant menu! We stuck to some of the classics, and were not disappointed. The duck chakna, while not something I would typically order, was so full of flavor, and the accompanying red lentil naan was like a fluffy pillow of doughy goodness! The rutabaga tagliatelle was a creative take on pasta- the ribbons of rutabaga giving us that perfect al dente bite! The highlight of the meal for me, and something I was looking forward to before we even arrived, was dessert (shocker, I know). At Olmsted, guests can roast their own s'mores, complete with homemade marshmallows and artisan graham crackers, right outside in the backyard. How fun, and something you don't typically see in New York City! My husband, being the wonderful man that he is, had them surprise us with all the desserts on the menu, so in addition to our freshly roasted s'mores, we got to indulge in caramel apple donuts and chocolate mousse as well! Click through the photos to read about the rest of our tasty dishes. Sounds like a dream meal to me!

tiny boxwoods

I love that my hometown of Houston, Texas has such a great restaurant scene. Living in NYC can sometimes spoil a person, but I'm lucky that I still get to eat plenty of delicious food when I'm back home as well. Tiny Boxwoods is one of my go-to spots, as both the cuisine and atmosphere are right up my alley. Their mission is to "create an experiential bond between food and environment that's contagious to all and forgotten by no one... to prepare good food from good places. Not just from its origins, but from our kitchen". The food here truly speaks to that idea, and the fresh, seasonal ingredients really do make for a memorable meal. Click through the photos for more details about each of our vibrant and flavorful dishes. I'm bummed I missed a photo of our wood-fired pizza, but I can assure you it's perfectly delish! If you do happen to stop by, try to snag one of the beautiful outdoor garden tables, and don't forget to grab a freshly baked cookie to-go on your way out!

16 oz. espresso rubbed dry-aged rib eye // oven roasted yucca, baby heirloom tomatoes, house chimichurri 

sauvage

I'd been looking forward to trying Sauvage ever since it opened across from McCarren Park and the ever-popular Five Leaves. Other restaurants have had trouble surviving in this location, but this place just seemed different. Months passed without stopping by, then my husband and I got word that his mentor and chef Damon Wise had taken over the kitchen, which instantly moved it to the top of our list! We dined with a good friend and enjoyed the fresh spring menu, which was full of seasonal favorites like morel mushrooms, strawberries, ramps, and asparagus! Each and every dish was well-balanced and full of flavor, it would be hard to pick a favorite. I loved the chef's unique take on vegetables, from the multicolor carrots with cloumage & ramps, to the roasted cauliflower with broccoli pesto & spicy pistachios, I could easily make a meal of all the appetizers! My black bass entreé just melted into its creamy but light buttermilk broth, and the morel mushrooms added a lovely earthy flavor. You know I love dessert (and usually order multiple), but after such a big meal something light and refreshing was all we could handle, so the yogurt granita was just perfect! Scroll through the slideshow to check out the rest of our ridiculously delicious meal! And full disclosure- since we dined at Sauvage, Chef Damon has left the restaurant and returned to the South, where he's originally from. But it's still his menu and the cooks continue to execute it with ease!

the boathouse

Oh, The Boathouse, where do I even begin? We had several meals at the various locations around Sydney, and each one was somehow better than the last! First off, the atmosphere at each Boathouse location is super-cool: think laid-back beach vibes serving bright and fresh fare all day long. We went for breakfast, lunch, and dinner throughout our trip, and it's safe to say that Australia offers some of my favorite food ever. Just look at all the colors here! Everything was at peak ripeness and so full of flavor (thanks to it being summer), that even the simplest dishes were perfect. One of the most noteworthy dishes was this huge seafood platter, below, that we ate on our last night in Oz. Fresh fish prepared in various ways and served with several different accompaniments (omg that bread!), this was truly memorable. Here's to hoping The Boathouse Group opens up a restaurant stateside soon!

cold seafood platter // sydney rock oysters, tuna cracker, trout pate, smoked trout, QLD tiger prawns, kingfish ceviche, served with Boathouse salad + sourdough