Tag Archives: best of the best

Boulud Sud and using the Reserve App

28 May

I have been fortunate enough to amass a network of really smart people throughout my life.  One perk of working in digital technology for a few years is that connected me with some great minds who are always developing.  One of those smarties brought the app, Reserve, into my life.  Reserve is like a virtual concierge that gets restaurant reservations at some exclusive restaurants (currently in New York City, Los Angeles, Boston, San Francisco and Chicago).  You pay a small fee and they get you in, but it also helps pay the bill because you just load everything into the app and (like Uber) once you’re done, you are done.  No need to wait for the bill nor for the waiter to come swipe your card.  You can just walk out.  Ahhhh technology.

I had been meaning to try it for a while, so one night when I was feeling especially energetic (a huge rarity now in my last month of pregnancy), I decided to see what they had available for a Friday night.  A little after 6pm I opened the app and requested a reservation from a few different restaurants in the areas I was interested.  By 7:30pm, we were sitting in Boulud Sud, a very good restaurant from Daniel Boulud, a place we had been t0 a few years prior and really enjoyed. (And were not sure why we had not returned to).

When we came in, we were greeted like royalty.  Apparently Reserve was so new that we were our waiter’s first Reserve table. And while he had been trained on the app, he was excited to have his first table.

We started with a lovely bread plate and oil.


We then tried the House-Made “Taramasalata” with Smoked Cod Roe and Dill Potato Chips.  It was all very tasty.


I went right for the crispy artichokes alla romana with Nipatella Aïoli. These were excellent. Great artichoke flavor and not a bit of greasiness.


We were then presented with a fun surprise.  The chef sent over a garden of season veggies “planted” in a dip whipped feta cheese topped with dehydrated Niçoise olives “dirt.”

What a lovely way to present (and enjoy) crudité.


Mike chose the lamb chops which came with a great variety of seasonal vegetables and was incredibly well cooked and flavored.


I got the gnocchi which also came with the freshest of vegetables from the season.  Another great dish that made Spring sing.


For dessert, Mike chose the Sweet Moroccan Couscous which came with a pomegranate poached pear with pistachio anglaise and lemon-yogurt gelato.


A very unexpected dessert, but very tasty.



I got the dish that I remembered most from Boulud Sud all those years ago: The Grapefruit Givré.

This came with sesame halva, rose loukoum, and grapefruit sorbet.  If it’s even possible, this was even better the second time.  I LOVE halva, so the shreds on top were really enjoyable with the crispy textures and smooth sorbet. A dessert I have never had anything remotely like before or since, and incredibly memorable.  Absolutely love it.


And then, as simple as that… the check was paid.



A fantastic restaurant.  A fantastic app.  I love when technology makes life easier.

I have been recommending Boulud Sud to many people over the years, and I’m very glad we went back again.  Hopefully there will be less time between our next visit.  (However, with baby probably days away, it’s anyone’s guess!)

Total Nom Points: 8 out of 10

nomscale- 08.0

Liquid Art House: Boston, MA

2 Dec

A few weeks ago, I had a business trip to Boston.  Luckily, one of my longest friends lives in Cambridge (at least for a few more weeks) so we met up for dinner.  It was an incredibly rainy night, with wind so strong that I couldn’t pull my suitcase down the sidewalk because the wind kept turning it sideways.  Liquid Art House looked to be just a few short blocks from the Back Bay Train Station, but in that weather, it was no easy task.  We walked into the restaurant dripping and cold, but were immediately in awe of the space.







It has a gallery quality to it with art tucked away in every corner and huge personality in every area.  Very cool.

And the menu was museum quality as well…


FullSizeRender_1 FullSizeRender_2

We had a hard time choosing, but decided to start with Wild Mushroom Homemade Dumplings with porcini cream, shitake crisps, and sour cream.


These things were awesome.  Not exactly what I would expect of a dumpling, but oh so flavorful, rich, and delicious.


We also split the duck confit “starter,” which could have easily been a main. This came with medjool dates, urfa aioli, micro arugula, and queso azul de valdeon.

The duck skin was so incredibly crispy with mouthwatering tenderness and it was perfectly cooked inside.  The dates were a great compliment and the whole dish was a great combination of rich and bitter and sweet and sour, so no bite got remotely boring.


For our entrees, we split 2 dishes.

The first was the Australian Lamb Loin with potato puree, green olive & mint gremolata, roasted grapes, and parmigiano reggiano.  This was sauced table side.


This was some of the most tender, most melt-in-your-mouth lamb I’ve ever had.  My brain couldn’t quite understand how olives and grapes would come together, but as soon as I tasted it, I knew it was a match made in food arty heaven.  Everything about this dish was incredible and we lapped up every last morsel.


But I still can’t decide which was better… that lamb or these Local Scallops.   They came with cauliflower, snap peas, pickled carrot, pomegranate gastrique, and vadouven-labneh.


First of all, this was one of the most beautiful plates of food I have ever seen.

But it wasn’t even as beautiful as it tasted.  The vegetables were perfectly cooked and sprang to life in my mouth. The scallops were slightly caramelized and some of the best tasting, most flavorful scallops I’ve ever had.  I could not get enough of this dish and kept going back and forth between this and the lamb and honestly couldn’t pick a favorite.  Each one alone could qualify as one of the best dishes I’ve had all year.

I wish I could have seen the desserts here, because I’m sure they would have impressed, but we were just stuffed to the gills and couldn’t even dream about one more bite.

This meal was sensational. Honestly one of the best all year. And I’m glad I got to share it with my Eh-er before she leaves us for the west coast.

Total Nom Points: 9 out of 10



nomscale- 09.0



The Penrose

21 Nov

There are certain places that you duck into because they are convenient, expecting them to be good enough.

The Penrose was not good enough. In fact, it was great.

We ducked in for brunch one day when in the area (Upper East Side: On 2nd Ave between 82nd and 83rd to be exact) with the family and proceeded to have such a good brunch, that we went back a few more times since then.

I loved that they advertise directly on their menu that they use locally sourced eggs from the Brey Family Farm in upstate New York that are all natural, farm fresh, anti-biotic and hormone free.  Go eggs!

The shrimp and grits with the spicy sauce:


The shrimp and grits without the spicy sauce (everything you want shrimp and grits to be!):IMG_6032

Burger with a fried egg:


A beautiful plate of yogurt with granola and berries:


Eggs benny with ham:


And then… the pièce de résistance… the bacon, egg, and oyster sandwich with pickles on a brioche bun.


This sandwich was so magical that the hard-to-please boys of our group started moaning while eating it. Even though I am allergic to part of it (it had some peppers spice in the breading, I think), I took a bite and then dealt with the itchy mouth and blisters forming on my tongue to have another bite. It was that good.

The best breakfast sandwich I’ve ever had, in fact.


As far as unexpected fantastic meals, this was very high up on the list. I was surprised at how much we all loved it, and it was great that they have some surprising brunch menu items that you don’t find everywhere else.  It has been a hit every time we have visited and with everyone we have taken.

I’d burn my mouth all over again for another bite of that crunchy fried oyster sandwich.

Total Nom Points: 8 out of 10

nomscale- 08.0