Normally I avoid this area at all costs between Thanksgiving and New Year's, but I was on my way to Christie's (obviously, like you do) for the holiday bazaar. Fortunately there weren't *too many* people on a Monday evening, but you still had to navigate carefully through all the tourists walking around far too slowly for Manhattan standards with selfie sticks jutting out in every direction.
Oh, just some light holiday shopping at @christiesinc. (Har har.) Actually it was Christie’s Holiday Bazaar, and the halls were certainly decked and jam-packed...at least on the first floor where the bar was. (Merci, @ruinart!) The queue for @urbanitruffles was one to remember, so I ended up just skipping it. But it was a great opportunity to check out the galleries—all the good stuff is on the third floor—and DJ @samanthamichelle.x keeps a stellar party playlist. #christieslates
This place is an absolute nightmare during the holidays...and yet sunsets like these make you forget about all of the holiday hustle and bustle. (Until someone inevitably slams into you because they weren't looking in front of them but instead down at their phones while walking.)
The Manhattan at @thesevillenyc in the basement here is solid. There's also at least one cocktail on the menu that the server will light on fire for you. (The name escapes me now.) But honestly I'd go back for the (free) bar snacks alone. I'd even pay for them!
Turns out one of my favorite hotel bars in New York has a *secret* upstairs room. But what's special about the private space at Dirty French at the @ludlowhotelnyc is that it still has that same ambiance as the downstairs dining room and lobby bar. (So many media events are held in windowless, mindless conference rooms that feel like oversized panic rooms from which you can never escape.) Also you can only access it from a door that looks like it's just another panel in the wall, and who doesn't love that?
This cake looked Instagram-worthy. And IRL, it was delicious, too! The @instagram comms team informed me it came from @flourshop bakery in Soho. This is not hyperbole: this was one of the best cakes I've ever had in my life. I don't even like cake. I prefer brownies and ice cream because of the consistency. I hate anything too dry or crumby. This cake was moist, dense, but not overwhelming. It didn't sit in your stomach. (Then again, I only had one slice because I didn't want to ruin the experience.)
All quiet on the west side.
The only way Midtown is bearable: when seen from above.
Previously a former United States Army fort. Now a "cultural hub for art, design, and food." Would you expect anything less in the Meatpacking District in 2018?
Can I live here?
It's almost surprising @tiffanyandco hadn't thought of a way to serve "Breakfast at Tiffany's"—and grab all that extra tourist money—sooner. But, maybe a little unexpectedly, the #BlueBoxCafé is more fun than just a marketing ploy. While it does truly feel like you're inside a little blue box, the setting inside is remarkably calm. It's also on the fourth floor of the building, so not only is it removed from the noise of foot traffic, but it’s quite possible people on the ground don’t know about it unless they’re looking for it. Sure, it's overpriced. ButI knew what we were getting into here—and the food happened to be really good. (What if I told you this was truly the first time I ever ordered #avocadotoast?) Believe me, I’ve been to enough tea rooms at high-end department stores and five-star hotels to know that just because a place is famous, ritzy, expensive, or all of the above doesn’t mean any of it will taste good.
I haven't taken many cooking classes, and I took my first one with @Cozymeal recently. It was an entirely vegan menu: tomato and avocado tartare, fresh cavatelli pasta with mushroom Bolognese, chickpea and lentil “meatballs” with a truffle-cauliflower purée, and coconut & almond milk “cheesecake” with fresh berries. The word "vegan" tends to intimidate a lot of diners and home cooks, or induce eyes to roll, but really, everything we made was super easy to prepare with ingredients easily available (and that anyone would already know). It was a really good opportunity to see those elements in use while also honing new skills and techniques.