Savory Amuse Bouche @siriony #food #restaurant #italian
Escaping winter’s chill at The Four Seasons #restaurant #dining
I’m Nora Walsh, the founder of Patchwork Compass. My greatest passion in life is traveling to new destinations, experiencing foreign cultures and connecting with all walks of life.
I started Patchwork Compass to provide inspiring content and practical travel information to help others navigate their journeys.
View from the Penthouse on the 36th floor
Penthouse Dining Room
Penthouse Master Bedroom
Comfy penthouse living room with a cozy fireplace
Chef Todd English’s CaVa Brasserie
CaVa Dining Room
InterContinental Times Square
300 W 44th St. btw 8th & 9th Ave.
New York, NY, 10036
Front Desk: +1-212-8034500
My favorite place to eat after a stroll on the High Line is an unassuming French cafe in Chelsea called Le Grainne Cafe.
They have a great menu which is consistently delicious, and there is outdoor seating. My favorite dishes are the following:
Le Grainne Cafe
183 Ninth Ave (corner of 21st st)
New York, NY 10011
Bareburger restaurant in the West Village has great outdoor seating for summer nights. The meats are all-natural, 100% organic and there are wheat and gluten-free options.
The California turkey burger in a lettuce wrap was killer, and The Roadhouse with beef was so good we were tempted to order a second. Options include veggie, beef, bison, boar, turkey and ostrich. Really tasty, flavorful food.
A long work week can really make you crave comfort food, especially big pots of cheese, which the French like to call fondue.
I like to convince myself it is semi-healthy because I am dunking fruit and vegetables into the pound of melted gruyere. Healthy or not, the combo is delicious and the atmosphere is intimate.
Try the Mushroom Royale Fondue with gruyere & emmenthaler, roasted, wild mushrooms, thyme, and pineau des chantres served with herbed potatoes braised artichokes, toast points and bacon ($26.00).
Also take a gander at their famous for their wine cocktails.
Google, like most things in life nowadays, led us to Hiroshi Honolulu. Originally in the mood for sushi our search led us to this Japanese restaurant, where you grill your own food at a vented table with a charcoal burning brazier.
The menu was a little overwhelming for a first time yakiniku-er, but the service was excellent and our waiter explained each section in detail and made recommendations on what to order. There is also an award winning wine list with over 200 labels to choose from.
The thinly sliced beef plate we requested was $25.00, which seemed like an exorbitant amount of money for such a small portion of meat, that was, until we tasted it. Holy cow (no pun intended) was it delicious.
Chef Hiroshi Kimura uses the top 1% of all USDA graded beef with select cuts in the top 0.007% of all beef produced in the United States. They source American Kobe Style and Wagyu beef raised in Idaho by Snake River Farms. You can taste the quality.
Hiroshi’s beef was better than steak tartare I’ve eaten some of New York’s finest restaurants. When I think about that dinner my taste buds salivate.
Northern Spy Food Co. moved into the Old Devil Moon space on 12th st. in the East Village. The food is simple, well-flavored and delicious. Try the Kale Salad, Gnocchi and Squash Soup. Sit in the booths tucked in the back. In June they’ll have a food cart on the High Line in the Chelsea Passage between 15th and 16th streets, open everyday from 11am to 7pm.
Last fall the shi shi seafood restaurant CATCH opened on Ninth Avenue in the Meatpacking District. It opened in October, and it’s probably still impossible to get a 9:00pm dinner reservation.
My friend and I were taking our dads out for a date so we settled for a 6:00pm reservation. The service was very friendly, and Top Chef champ Hung Huynh’s signature Crispy Whole Red Snapper for two with Oyster Mushrooms fed me for a week!
We even got adventurous and took the waiter’s advice to try the eyeballs. They were not as delicious as he talked them up to be.
Ryan Angulo’s Buttermilk Channel is all about comfort food. His American bistro menu includes both grass-fed beefsteak, house-made pickles, maple-and-bacon-roasted almonds and buttermilk batter–fried chicken.
The spot is homey, too, with a butcher-block bar and a communal table made out of ceiling beams from an old Red Hook warehouse. It’s loud and interactive, not an intimate spot for privacy and quiet chats. ~unacoolhunternuevayork