lilia

 
 

Ever since Lilia joined the New York dining scene, I'd been trying to find the perfect time to go indulge in a what I'd heard was a fantastic Italian meal. Chef Missy Robbins is bringing the best of Italy, think handmade pastas and wood-fired seafood, to Williamsburg, Brooklyn (in a converted auto shop, no less!). Reservations are almost impossible to attain, but my husband and I figured we'd test our luck right when they opened one rainy holiday weekend. No dice. The restaurant was already packed, but they have a lovely caffè with aperitivi and snacks to wait until your table is ready. We were seated pretty quickly, and soon began an Italian feast to remember. My husband got the opportunity to speak to Chef Robbins, as the vast, beautiful kitchen is open and on full display to diners. Her passion and creativity are truly evident in not only her words, but in each and every dish presented. Everything was so fresh and well balanced, not to mention cooked perfectly. As a starter, the cacio e pepe frittelle (think cacio e pepe pasta in a light & flaky beignet-type dough) were literally melt-in-your-mouth delicious. The handmade pastas, specifically the popular & uniquely shaped mafaldini, which is served simply with pink peppercorns and Parmigiano Reggiano, are some of the best I've ever had. Lilia has an amazing wood-fired oven, so it would behoove you to order a meat or fish dish cooked in this way. The grilled swordfish and veal flank steak were both cooked to perfection, with that slightly crisp, charred finish you can't get from other methods. As always, dessert was a must, and I loved the playful, yet sophisticated version of a build-your-own soft serve gelato bowl! We went with vanilla gelato, topped with lemony walnuts and amaretti cookies, however, I can imagine chocolate gelato with salted hazelnuts, chocolate stracci, and candied citrus would be to die for as well. Keep in mind that the caffè is open all day, so stop by for a cappuccino and pastry in the morning, or a sandwich and gelato in the afternoon! The fact that Lilia garnered three stars from Pete Wells, the New York Times food critic, is no surprise to me. I'm thrilled to add another highly impressive spot to my list of neighborhood regulars.

cafe mogador

Cafe Mogador is probably my husband's and my #1 go-to neighborhood spot. Although it's always super packed on the weeknights and for weekend brunch, we love going for a quiet weekday breakfast. Due to my husband working in a kitchen himself, which usually consists of very long hours and late nights, we get to go out for breakfast dates more often than dinner dates. It's quite nice to have the random Tuesday morning free together, and we love nothing more than indulging in breakfast at Cafe Mogador. We literally don't even look at the menu anymore, either. It's always the Middle Eastern eggs, poached, for me, and the Moroccan Eggs with a side of Merguez sausage for him. Plus a cappuccino and Americano, or two, of course. It really never lets us down, and is always so filling and satisfying. The fluffy za'atar pita bread is the perfect accompaniment for cleaning up every last drop from your plate. We love sitting in the enclosed "backyard" area, which has a bit of a jungle feel with all the greenery, and is the perfect temperature year-round!

santina

kale sunchoke salad, pomegranate// squash carpaccio, honey agrodolce, crème fraîche

cecina (chickpea pancake), spicy calabrian tuna tartare, avocado salsa verde

The coastal Italian menu with a strong focus on fish and vegetables drew me to Santina immediately. As part of the Major Food Group (think Dirty French, Carbone, Sadelle's etc.), the restaurant joins a list of popular, acclaimed restaurants, and in doing so has high expectations to fill. Upon entering Santina, you're greeted by bright colors and a welcoming, Mediterranean-inspired interior, which is a nice reprieve from the typical dark and gloomy New York restaurant. I love the colorful, hand-painted, and unique dishes used as well. I was excited to try the super creative (and not to mention beautifully plated!) squash carpaccio, and it did not disappoint. The delicate butternut squash was balanced nicely with a honey agrodolce, pink peppercorns, pumpkin seeds, and crème fraîche. The cecina (Tuscan chickpea pancake) was served in the skillet accompanied by a delicious avocado salsa verde, and came offered with a variety of toppings. We chose the spicy Calabrian tuna tartare, which was super fresh. with just the right amount of spice. The kale & sunchoke salad was light and refreshing, perfect before heading into our main courses. There are several seasonal rice and pasta dishes on the menu, and we thoroughly enjoyed our fusilli Santina with Merguez sausage & mussels (the guanciale e pepe rice dish, however, was quite underwhelming).  The Guajillo chicken with eggplant yogurt was cooked perfectly and so full of flavor; the radicchio and frisée added a nice contrasting bite to the dish as well.  We had plans for dessert elsewhere, but I would definitely like to return and taste the sweets, along with many other things on the menu! I love that Santina easily caters to meat-eaters, pescatarians, and vegetarians alike, with many fresh and creative dishes available for everyone. Although the prices are a bit high, it's on-par with the neighborhood, and the solid food & fun atmosphere ensure I'll be returning again soon.  

fusilli santina, merguez, mussels // guanciale e pepe, pork jowl, peppercorns

guajillo chicken, eggplant yogurt

nix

 

I love that so many restaurants are making vegetables the stars of their menus these days. Instead of simply being a side dish or afterthought, vegetables are the main focus and really getting their time to shine. Nix is following suit with an innovative, seasonal, and vegetable-focused menu by Michelin starred chef John Fraser. Their belief that "eating vegetarian or vegan cuisine should feel more celebration than sacrifice" is truly evident in the unique and flavorful dishes presented. A true highlight of the meal was the acclaimed yukon potato fry bread, which came "highly decorated" with seasonal fixings and was truly satisfying. The cauliflower tempura with steamed buns and house pickles was a delicious vegetarian take on a Chinese classic, the shiitake "cacio e pepe" with heirloom polenta was hearty and comforting, and the freshly baked tandoor bread with Middle Eastern-style dips is not to be missed either. Chef Fraser draws on inspiration from cuisines all around the world, and in doing so creates a highly creative and memorable vegetarian menu that will leave you planning a return trip very soon. 

 

ample hills creamery

 

In honor of National Ice Cream Day yesterday, I thought it appropriate to share one of my favorite spots for ice cream. Ample Hills Creamery is a small batch, all-natural creamery, and all the ice cream is handmade in Brooklyn, NY, They make some of the best ice cream I've ever had, and I love how creative they are with flavors and mix-ins (think rice krispies, oatmeal cookies, cookie dough, pistachio brittle & honeycomb candy)! Some of their signature flavors include: Salted Crack Caramel, Snap Mallow & Pop, Ooey Gooey Butter Cake, The Munchies, and Pistachio Squared, all of which I would happily consume any day of the week! . Ample Hills was originally just in Brooklyn, first in Prospect Heights & then Gowanus, but now they've continued to expand into Manhattan, and even have seasonal locations. They recently opened a location in the Meatpacking District, in conjunction with Bubby's High Line, and are offering collaborative pie sundaes and shakes featuring Bubby's iconic pies! Definitely looking forward to trying those soon. On this particular occasion, I went with a scoop each of Coffee Toffee Coffee and Nonna D's Oatmeal Lace, which did not disappoint in the least. Yum!

 

almond butter blondies

Blondies and brownies are both highly appealing to me, and I think there's a time and a place for both. I fall into the camp of "the fudgier, the better", so underbaking is always encouraged! These blondies have an almond butter base, but feel free to use any other nut or seed butter if you prefer. I love playing with different mix-ins depending on my current cravings. This time I went for the never-fail combination of chocolate chips and shredded coconut. Enjoy!

Almond Butter Blondies:

  • 3/4 cup almond butter

  • 1/4 cup coconut oil, softened

  • 3/4 cup brown sugar

  • 1 egg

  • 1/4 cup almond milk

  • 2 tsp pure vanilla extract

  • 3/4 cup whole wheat pastry flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • optional mix-ins: 1/2 cup coconut, chocolate chips, nuts, banana chips, toffee bits, etc.

Preheat oven to 350 F. Grease an 8in square dish (alternatively, line dish with parchment paper, leaving some overhang on all sides). In a stand mixer or mixing bowl, mix together nut butter, coconut oil, and sugar until well combined. Add in egg, almond milk and vanilla. Mix in dry ingredients until just incorporated. The batter will be thick and sticky. Add any mix-ins last if desired (I love chocolate chips and shredded coconut). Spread batter evenly into the prepared baking pan, and sprinkle leftover mix-ins on top. Bake for 20-22 minutes, until edges have turned golden brown. Cool completely before slicing. Enjoy! Makes 8-12 blondies.

*Adapted from Peanut Butter Blondies in Vegan Cookies Invade Your Cookie Jar.

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