Luv for Sachlav

It's as thick as the snow outside. They call it a drink, but it's more like a creamy warm custard to be eaten with a spoon. Popular Israeli coffee chain, Aroma Espressso Bar, brings us sachlav. Again, much like desserts from this region, it contains all my favorite ingredients: pistachios, coconut, rose water and cinnamon.


Aroma Espresso Bar:

Soho
145 Greene Street
New York, NY 10012
(212) 533-1094

UWS
161 West 72nd Street
New York, NY 10023
(212) 595-7700

Midtown
205 East 42nd Street
New York, NY 10017
(212) 557-1010

Filipino Adobo x 2 in New York Times

It's taken New York a long time to recognize adobo and last week the Times decided to highlight it twice in the Food Section:

The Cheat: The Adobo Experiment, January 5, 2o11 and a recipe Chicken Adobo by Sam Sifton who consults the city's pioneering Filipino restaurateurs Romy Doratan and Amy Besa of Soho's once Cendrillion fame and today's Purple Yam of Brooklyn.

Better late, than never...

Eat A Sunset

( Accabonac Harbor, Long Island, NY)

Eat a sunset in winter
Warmer than a stew

or mulled cider on a flame.

- E.L.M.

Happy New Year!

Making New Year's mochi at EN Japanese Brasserie

EN Japanese Brasserie
435 Hudson Street (at Leroy)
New York, NY 10014
(212) 647-9196