Highlights from last week…

Pachanga Coffee iced latte with oatmilk and guava.

Plan skyr bowl with blueberries (Sweetest Batch and Jumbos!) and Grady’s peanut butter coconut granola.

Plain skyr dessert bowl with One Trick Pony cinnamon sugar peanut butter (divine!), banana chips, chocolate chips, and granola.

Grape cruffin from Ansa Coffee (impeccable!).

We loved the banana soft-serve from Koke. I got black sesame with banana chips and black sesame sauce.

Also a perfect black sesame mochi cookie with groats in it.

A chocolate menagerie from L.A. Burdick.

Little Cupcake Bakeshop. Princess cake and a caramel peanut butter bar. They are probably my 3rd favorite cake shop in all of NY.

Gertie’s new bagel shop concept knocked our socks off. We shared a bagel with scallion cream cheese, whitefish salad, and pickled peppers and latkes with apple butter and sour cream.

Tuck Shop‘s tuna melt is my new favorite. I was also head over heels for their honey mustard mayo (2nd sauce of all time; nearly tied with the salsa I had in Taos, NM).

Mimi Cheng‘s Thai chili lime dumpling special.

Authentic Thai takeout. Pad see ew with mock duck and tom kha gai fried rice.

Curry beans. Great Northerm beans and roasted garlic sauteed with green onion, ginger, coconut milk, lime juice, red curry, soy sauce, and Sriracha. Served on a mix of brown rice and roasted riced cauliflower.

A very loose take on joomukbap. Leftover rice made into balls with sauteed kimchi, sesame seeds, shredded cheddar, canned tuna, roasted garlic, skyr, and Kewpie and coated in roasted seaweed and furikake. Plus roasted eggplant (a local baby eggplant variety!) sauteed with tahini, gochujang, sesame oil, and honey.

A loose take on callaloo. Frozen spinach cooked with yellow hot pepper, white onion, garlic, urfa chili, curry powder, coconut milk, and crab meat. I ate my bowl with a side of Vigil’s butter and mesquite beef jerky.

Brothy beans. Sauteed leak, green onion, and baby bok choy with ginger, gochugaru, butter, rice vinegar, chicken broth, and pinto beans. Served with buttered toasted sourdough bread (from Cafe d’Avignon, delicious).