Misi

I have gone to Misi Robbins restaurants more times than I’ve visited any other Brooklyn eatery. And there are SO many I want to venture to there. But I will never be mad about it. Buttery, crispy, crunchy, herbaceous, zingy— the buzz words I describe her veggie plates. This time, we hit a few dishes, including her marinated leeks with pistachios, grilled baby artichokes with mint salsa verde, and broccolini with breadcrumbs and provolone. Small veggie-forward plates shared amongst 2 to 4 people. Subtle yet bold flavors that I could eat all day. 

PASTA is the reason I go here. The fettuccine with super-aged Parmigiano cheese and black pepper reminds me of cacio e pepe but BETTER. The spinach tortelli are intense, buttery, the best ricotta salata salty, all of it. I advise you to go even if it’s just for these. Fresh rigatoni with lots of garlic and tomato is as comforting as it sounds. The bucatini with nduja is like a melted spicy pork sauce slathered in and around the noodles. It is one of the best ways to make sauce, in my opinion.

I went to Paris!

In paris you 

• melt over afternoon tea at @lemeuriceparis for its most fabulous pastry experience

  One of the best food experiences I’ve ever had. All of it! The ambiance of the 1700s, pops of gold, and panels of mirrors lining the walls. The tea set was exquisite, earl grey and rooibos poured from silver into French China. Cedric Grolet is amongst France’s top pastry chefs. His “fruit” designed desserts were the perfect example of modern-day haute pastry. He re-creates fruit in the form of chocolate mousse, puree, and chocolate. The scones stood tall and cylindrical, unlike a typical squat square mound. We are slathered with double cream and raspberry jam. The finger sandwiches included tuna tartar on a buttered brioche, turkey, and mustard rectangular cutout.

• roam le Marais for the best miche, brie gaperone & comté and have a picnic with it— invite the pigeons too

  Ina Garten wrote about Poilâne which meant we were going. I could barley get my words out in French so we settled with the pre-sliced miche sitting at the counter. It was moist and perfect. Fromagerie Laurent Dubois was also discussed on the web by reputable sources. We chose Brie, Comte, caperone. Something briny and stinky, semi- hard, and semi-hard with a little peppery crumble.

  Valentine’s Day at its best. Finding the best cheese and bread in the city. Having a picnic in the park. Grab salumi and prosciutto on the way.  During this you’ll discover a newfound love for cheese! Caperone is like cacio e pepe in a ball of cheese- so amazing.

• tear into warm baguette first thing

  As much as we wanted to finish the cheese spread we decided to save it for later. We set out for fresh, warm baguette the next morning right up the block from the airbnb. I nibbled on the way back and we had our cheese spread in peace!

• buy a bouquet of red hydrangeas

  Yes my guy is the sweetest of peas! He knows I love my flowers- and NOT just any. I am particular (I know…) but I love a flower that comes in chic fashion. We stopped by a plush shop on our way to our fromage picnic and I chose the red hydrangeas a pink ranunculus.

• do dinner at French bistro and choose a bowl of truffled roots over veal

  Benoit is the 1 michelin French bistro in Paris— the only. Alain Ducasse, the infamous culinary extraordinaire, leads the charge here. I wanted both an elevated and classic dining experience. Valentine’s day came with a pre- fix menu that included veal to which I had to exchange for vegetables. I love those calves too much!

• share hot chocolate at breakfast

  Another Ina rec! It felt a bit of a tourist trap but I think if you’re going to hit a popular joint at least once it’s ok to go here. Our waiter was great, the table mat was adorable, and the hot chocoalte with whipped cream was just right for a breakfast sip.

• give macaron and baba au rhum a second chance- you’ll be happy

  One of the oldest pastry shops in Paris known for baba and kougin amann. Of course the latter was sold out but the baba was great. I don’t like rum but I appreciated how plush the baba was and how fresh the syrup tasted.

  Pierre Herme is one of the most notable pastry chefs in France SO when we happened upon a satellite shop near the Eiffel tower we had to stop. Dillon picked out a chocolate and floral macaron that we were both pleased with. Just a couple bites- that’s all I needed. I gave both of these sweets a chance, ok!

Lombardia is for family

My second leg of this trip brought me to Brescia where I visited Dario and Roberto at their Pasticceria Bosco. I put on my best outfit for the visit, sipped on freshly squeezed orange juice, and picked out a few pastry to munch on before my piadina. Some of the best people I’ve ever known and I hope to one day open my home to them across the pond. I wined and dined with them as I remember five years prior. And it was all just as delightful as I remembered. 

A quick left turn took me into Milan where I dropped my bags and headed out of the city to Oriana and Steffano’s flat for a meal provided by Pontremoli. Stuffed zucchini with mortadella, parmesan, and breadcrumb. Fresh bread with pressed olive oil from the source and chicken friccase. I wanted a home cooked meal that day. I wanted to be inside the home of family eating food I was familiar with. It was emulating to say the least. Again, some of the best people I’ve ever met. 

My first meal solo on this trip was at a modern Italian spot called O|nest. Spinach Nudi and pasta sfoglia with coffee crema. Holy goodness was this NY meets in Italy in every bite.