Tanoshi Sushi

I enjoy sushi and trying new types of fish, but I am a relative novice; I know enough not to saturate quality sushi with excessive wasabi and soy sauce, but haven’t yet learned all of the nuances of very high-end sushi. My visit to Tanoshi was, in fact, my first proper omakase, and one of the most appealing aspects of the restaurant was how approachable the environment was, even for a newcomer like me.

Our sushi chef was Oona – whom we recognized from the Eater NY video series hosted by David Bouhadana (of Sushi Dojo fame), “Shokunin” – and she was wonderful. She asked about how much experience we had had with omakase, what types of fish we liked, allergies, etc., without making us feel embarrassed by our lack of knowledge. Everything we ate was delicious, and we even ordered a few extra pieces a la carte.  Because Tanoshi is a more casual restaurant, the prices are more affordable than some of its more formal peers, which is a real plus.  With such a tasty service, my only real complaint was the trek up to 73rd and York, but it was definitely worth it. Perhaps next time we’ll have the opportunity to dine with head chef Toshio Oguma, even though Oona was fabulous and we would love to have her again too!

A few helpful tips for dining at Tanoshi include:

1) Tanoshi is BYOB, and if you’ve forgotten to pick up a bottle you can head across the street to East River Liquors for your wine / sake needs.
2) There are two sides to the restaurant, so you must specify if you have a preference .
3) They have three seatings per night: 6:00pm, 7:30pm and 9:00pm.  The early and late seatings are obviously easier to book, but with the late seating you run the risk of them potentially running out of some of the a la carte specials depending on what the diners before you order.


  • Rating: 5/5 Stars
  • Pricing: $$$ (Zagat)
  • Food: Sushi
  • Dress Code: Casual
  • Neighborhood: Yorkville / Upper East Side
  • Website: www.tanoshisushinyc.com
  • Instagram: None, but you can view photos here




Candidly, the first time I dined at Bohemian I expected the restaurant to overcharge and underdeliver for the opportunity to tell friends and colleagues you dined at “that secret restaurant behind the butcher shop“, but I could not have been more wrong. The food is excellent and affordable, the team is welcoming and the ambiance is second to none. The intimate dining room only seats 25 or so, with a few of those stools at the bar, so reservations should be made in advance.

If you’re curious about the menu, there are quite a few pictures posted on Yelp. You can either take advantage of the very reasonable $62 tasting, or order a la carte. You can’t go wrong with either, but I would encourage you to order the burger if you do the tasting, as the Washugyu or “Washu” beef is spectacular. The beef is a crossbreed of the renowned Japanese Black Wagyu and American Black Angus and is raised in Oregon; if you want to learn more there is a pretty fulsome description on the Japan Premium Beef website  (Japan Premium Beef is the butcher shop out front that sources all the beef for the restaurant).

A couple of other dishes I love from Bohemian are the Uni Croquette, Pan Roasted Branzini, Miso Black Cod and Ginger Pork, plus anything beef-related. I slightly prefer the Washu-Beef Tartar to the Washu-Beef Short Rib Sashimi, but they’re both phenomenal, and, if you don’t mind spending some money, definitely order one of the steaks. Also, the Vegetable Fondue is a nice way to start off the meal.

I suggest a later reservation, so that you might have the pleasure of hearing some live music from the bar area, but you’ll be happy no matter what time you visit.


  • Rating: 5/5 Stars
  • Pricing: $$$ (Zagat)
  • Food: Japanese
  • Dress Code: Casual
  • Neighborhood: NoHo
  • Website: www.playearth.jp
  • Instagram: None, but you can view photos here


In my two visits to Mario Batali and Joe Bastianich‘s Babbo, the food has been nothing short of excellent, including the Pasta Tasting (and wine pairing) this last time.  Babbo is white table cloth, but doesn’t feel that way with the blaring rock music for which the restaurant is famous.

There are three sections of seating at Babbo, and each feels a bit different. The bar area is best for a casual meal for two friends to catch up. The upstairs feels slightly more formal – perhaps the volume is even a touch lower – while the downstairs is happily in the middle. None are stuffy, though ,which is perhaps the most important aspect.

That being said, when I dined at Babbo the first time (admittedly, over a year ago), we had a server who nearly ruined the meal for us. Essentially, we ordered the Grilled Pork Chop and our server forgot to put the order in, and when we realized and mentioned it she insisted we were wrong and became very rude. We politely said it was fine and asked her to please place the order anyway, but from that point forward she wore an angry frown and used a bitter tone with us. It was all very bizarre and I never quite understood it, but thankfully the manager was very apologetic and the service was spectacular during this most recent visit.

Of the pasta dishes, I most enjoyed the Black Tagliatelle with Parsnips and Pancetta paired with a 2015 Brandini Langhe Arneis, and the Papardelle Bolognese paired with a 2011 Masciarelli “Marina Cvetic” Montepulciano d’Abruzzo Riserva. The Olive Oil Cake and Gelato was quite good, but I actually prefer L’Artusi‘s Olive Oil Cake a bit more.

Nonetheless, barring a peculiar service incident, you should have a wonderful meal at Babbo.


Dining Etiquette Part 1 – American vs. Continental Style

My first foray into blogging began as a junior in college, while studying abroad in Barcelona through CEA, where I took a journalism course and as part of the curriculum had to start a blog. One piece I wrote focused on dining etiquette, and I thought I might use that as the inspiration to write a series of blogs on the topic. I hope you enjoy (and maybe even learn a thing or two).

We’ll start off with a little bit of philosophy on utensils. In New York, you’re likely to encounter one of two styles, the American (“Zigzag”) style or the Continental (“European”) style. Both methods involve holding the knife with your dominant hand and the fork with your weak hand. The difference is that in the American style, you then switch the fork from your weak to your dominant hand before eating, whereas in the Continental style you eat while keeping the fork in your weak hand, eliminating the need to switch hands. It is for this reason that the Continental style is considered to be a bit more efficient, however, both styles are perfectly acceptable, so long as you are consistent.

The way you set your utensils down on the plate indicates to the waitstaff whether you are finished with your meal or simply resting, and the American and Continental styles also differ in this regard as well. In the American style, when resting, the knife is set (blade in) on the upper right side of the plate in the 4 o’clock position, and the fork (tines up) is set on the left side of the plate in the 8 o’clock position. The knife is also placed in this position when switching your fork to your dominant hand to eat. When finished, the knife (blade in) and the fork (tines up) are set parallel on the right side in the 4 o’clock position. Please refer to the graphics below for a visual aid.


In the Continental style, when resting, the knife and fork are crossed in the center of the plate (blade still in, but this time tines down). When finished, the knife and fork are set in the same position as in the American style, parallel and on the right side of the plate in the 4 o’clock position, however with the fork’s tines facing down, as is illustrated below.


When it comes to spoons, both styles are identical: scoop away from your body and, if the bowl is set on top of a plate, set it on the right side of the plate when finished, otherwise set it in the bowl. If using a spoon to eat dessert, and if a fork is also provided, the fork (in your weak hand) should be used to push the dessert onto your spoon (in your dominant hand). The dessert is then eaten from the spoon. This is more similar to the Continental style of eating with a knife in fork, but in this instance the rule applies to both styles. When finished with dessert, treat the spoon as your knife and follow the rules previously stated above.

That should cover the majority of the nuances of the American vs. Continental etiquette styles. If you enjoyed the article and would like to read the original, please use this link. I even mention one of my favorite Italian restaurants in Barcelona, Da Greco, which surprisingly doesn’t have a website. Perhaps I’ll write a full review sometime soon. Please note that the images in this blog were pulled from this Huffington Post article.

Bonus: Can you spot what’s wrong with the featured picture comparing American and Continental styles of dining etiquette? Read part 2 to find out!

Aldo Sohm Wine Bar

It’s challenging to find a wine bar in midtown that doesn’t feel like it’s in midtown, and in that regard I don’t think Aldo Sohm Wine Bar is particularly successful. That being said, Aldo Sohm is so successful in creating an approachable channel for oenophiles and novices alike to drink excellent wine and sample Eric Ripert‘s food without a trip to Le Bernardin, that I couldn’t care less.

Everyone we interacted with was lovely, from the maitre d’  to Aldo himself, whom we met upon entering, and who seemed concerned it took more than 5 seconds for a member of his staff to greet us. We were planning to order a bottle of Malbec, and our server easily navigated the menu and helped us settle on a $60 un-oaked Argentinean bottle that we loved (2015 Colome Malbec). With respect to the food, we liked the House-Made “Tuna in a Can” tartine and loved the Whole Baked Cauliflower, but my coq au vin-style drumstick was unfortunately dry.

I happen to work nearby, and will certainly be back to try a few other dishes, and, more importantly,  a few (or many) other wines with the aid of friendly and educated staff.

PS. If you enjoyed this review, you may also enjoy my 5 star review of Le Bernardin.


NYC Restaurant Week Menu Sins

NYC Restaurant Week Winter 2017 will be over in a few short days, as it ran from January 23 to February 10 this year. In my opinion, there is a right way for a restaurant to participate in Restaurant Week, and there is a wrong way, and while I have certainly had great Restaurant Week meals in the past at places such as Park Avenue Winter and Scarpetta, I wanted to share my take on the two major Restaurant Week menu sins.

  1. Offering only one or two options created specifically for Restaurant Week (i.e. you can’t order any of the dishes you read about that made you want to come to the restaurant in the first place).
  2. Attaching supplemental charges to a majority of the menu items (which defeats the purpose of the Restaurant Week discount, unless restricted to just a few special items).

A restaurant that would like to participate in Restaurant Week but feels, for one reason or another, it must commit one of the two sins above, should at least, hopefully, have the decency to post the menu online in advance. The only thing worse than a restricted, supplement-laden menu is a restricted, supplement-laden menu read for the first time at the dinner table.

If you want to check out my reviews for Restaurant Week meals, please use the following links for Park Avenue Winter and Scarpetta.



I’ve read in a number of places that NYC’s Scarpetta has been mediocre since its expansion to other cities and the departure of its celebrity chef Scott Conant. That may be, but the famous Tomato & Basil Spaghetti is still delicious and the service at a recent visit during Restaurant Week was top-notch, so LDV Hospitality is at least doing something right.

We took advantage of Scarpetta’s $35 corkage fee (note that a second bottle would be $50) and ordered from the Restaurant Week menu. There were only three choices for each course, but the menu included all the hits, so it didn’t actually feel limited. You’re ordering the Tomato & Basil Spaghetti for your entree, so it’s a matter of deciding if you want to start with a lighter dish (go with the Raw Yellowtail) or a heavier dish (go with the Creamy Polenta). The polenta is quite rich, though, and is probably a bit much to combine with the spaghetti unless you want to split appetizers with someone else at the table, which was our approach. Dessert was solid but not spectacular; I preferred my Coconut Panna Cotta to the bite of Chocolate Cake I tasted.

I can’t entirely refute claims that the restaurant has declined, but if you order the right dishes at Scarpetta you can have a fine meal. Plus, if you like celebrity sightings, you might see Joakim Noah as we did when we visited.