When I found myself seated at a restaurant in the heart of Manhattan surrounded by only foreign tongues and no English, I knew I was in for some really good food. Over the years, I’ve schlepped to corners of South Brooklyn and crevices of Queen’s, hopping on trains, buses, and ferries (sometimes all in one trip) in the name of authentic cuisine. You know the feeling, wanting to taste the real thing and not a watered-down version of it. When a new Turkish restaurant opened on 20th and Park Ave, I had to read the address a few times before realizing just how close to home it really was.

At Nar, smells of sizzling kebabs and hearty stews warmly greet you from the moment you step in. The snug interior conjures images of the Aegean Sea, transporting guests to far-away Mediterranean coastlines. Soft lighting and cozy wooden walls create an atmosphere reminiscent of laughing in a friend’s basement. It strikingly felt like everyone lingered a little longer here than most Manhattan establishments that shoo you away after 90 minutes.

The Sweets

While it’s unconventional for Honest Cooking to kick things off with the dessert menu, we would not be living up to the ‘Honest’ in our name if we did otherwise in this case. Desserts at Nar are quite honestly show stoppers. With a menu of creations scarcely found anywhere else in New York City, the roster of sweets alone is well worth the trip. I’m talking about incredibly local items like the Cennet Camuru, or “heaven’s mud.” Made with shredded kataifi pastry and pistachio, and topped with house-made vanilla ice cream, the combination will be like nothing you’ve tasted before. Another one worth trying is the Kazandibi, a dessert made from chicken breast, with its origins stemming from the Ottoman Empire. Stay with us — the dessert is a creamy and caramelized-like pudding that’s cooked until burnt on the outside, and still runny on the inside. If you aren’t feeling as adventurous, the Citir Baklava is always a familiar classic to indulge in. Who says you can’t have dessert first?

The Starters

Appetizers range between hot and cold options, and we suggest trying both if you have room for it. Start with the Grilled Iriskit and Hellim Cheese – this beef sausage, native to Gaziantep, is caramelized with maple syrup and orange juice and served over grilled halloumi cheese, with tricolor cherry tomatoes decorating the cast iron skillet. One thing NYC-based restaurants do well is play on your traditionally known plates. Nar’s take on the Shakshuka is another one worth trying because it isn’t as tomato-forward as your usual shakshuka. The unexpectedly cold dish spotlights diced potatoes, zucchini, and eggplants formed into a dome that sits on top of a house-made yogurt and tomato sauce. Served alongside a basket of pita, the chefs recommend mixing the dish thoroughly before you dive in.

The Mains

Main courses follow a flavorful suit with the Nar Kebab made of minced lamb and beef, then grilled over a natural olive tree charcoal grill. The skewer is plated alongside maras peppers, smoked yogurt, and roasted tomatoes. The dish boasts a medley of flavors, spices, and aromas. Or opt for the Sultan’s Bliss, a braised lamb shank that’s slow-cooked for three hours to melt-in-your-mouth perfection. The lamb sits atop an eggplant caviar and white bean purée, adding to the layers of texture.

The Drinks

Cocktails here pay homage to traditional Turkish ingredients, encompassing everything from Turkish Delight to maras peppers. For one, you cannot leave without trying a sip of Türkiye’s national drink, Raki, featured all over the cocktail menu. The Raki Mule, made of distilled grapes and paired with mule classics like ginger beer and lime, is a perfect complementary drink to each dish mentioned above. The Orient Express is an option that combines brewed Turkish tea, gin, lime juice, and raspberries into another refreshing drink. If wine is more your thing, the restaurant offers more than 100 wines, many from Mediterranean producers spanning Spain, France, and Türkiye.

As it turns out, the shared experience of bonding over rich mezze platters and decadent layers of baklava transcend all language barriers, uniting all of us… even in the concrete jungle.

***
Nar
Website
34 East 20th Street, New York, NY 10003

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Suppose you’re a visitor with limited time in New York and enjoy great food, live music, spectacular New York views, and dancing until the wee hours of the morning. In that case, you have two newer Moxy Hotel options to consider. Decide if you want to stay at the Moxy Lower East Side or Moxy Williamsburg in Brooklyn; the two properties are dissimilar but emanate the same youthful and vibrant Moxy atmosphere. At the Moxy LES, you’ll discover a moody piano lounge, a modern Japanese restaurant, a stunning rooftop bar with expansive city views, and an underground nightclub under one roof.

The property feels brighter and more contemporary at Moxy Williamsburg, with locals wining and dining alongside you. At this hotel, there’s plenty to explore. Look forward to eating at the beautiful Israeli restaurant from the Levant region, and you’ll also come across a rooftop bar for incredible views of Williamsburg Bridge and the Manhattan skyline while sipping on a Southeast Asian tropical cocktail. Before calling it quits and going to your room, head downstairs to an exciting nightclub founded by an award-winning team behind some of New York’s best clubs.

Whether time is short or not, either Moxy Hotel property you choose will be an energetic, vibrant New York adventure with everything you need right at your doorstep.

Moxy Hotel LES

Moxy Lower East Side opened in October 2022 in a neighborhood filled with culture and entertainment. You barely need to leave the property with its five drinking and dining establishments. The Moxy LES channels a modern funhouse vibe with plenty of entertaining and culinary surprises tucked inside. As for the rooms, they are bright and playful, inspired by the circus and old-time menageries that once lined the Bowery. The space-optimized rooms are practical, with king beds, strong rain showers, and superb city views.

Tao Group Hospitality’s Japanese restaurant, Sake No Hana, is nestled in the hotel’s basement. The space is dramatic as you walk down the spiral staircase; each step brings you closer to Japan with its unique tapestries that look like kimonos. The extensive beverage menu is whimsical, with Instagrammable drinks and a unique variety of sake presented by a sake sommelier who guides you through a fantastic Sake adventure.  Start with a fun cocktail like the Harajuku Icon served in a large golden goblet and tastes like a Japanese piña colada but with vodka, Japanese liquors (iichiko shochu, soka), coconut milk, and galangal, which tastes citrusy and limey.

As for the meal, various dishes consist of grilled teppanyaki, yakitori skewers, Wagyu beef, and creative sushi rolls. With many fascinating options, standout dishes included spicy tuna tartare with Kaluga caviar and rice crisp. Or try the crispy soft-shell crab served with a smokey daikon sauce, excellent for dipping. As for sushi, there is no wrong choice. Whether you choose nigiri or sashimi, the variety of fish options tasted so fresh and melted in your mouth. For something unique, order a temaki or two for an untraditional “hand roll” option that looks like a sushi taco. The unexpected crunch is nice, but I’d stick to the traditional sushi rolls. For the second act, featuring noodles, rice, and entrees, the Short Rib Yakimeshi stole the show. It’s a Japanese version of fried rice, and this one has bone marrow, which is served table-side; mix it all together with the rice and short rib for a decadent bite. And for matcha lovers, dessert is a must.  Sake no Hana has a delightfully decadent Matcha Tiramisu with fresh strawberries. A complete taste of the moist matcha cake, luxurious matcha cream, and strawberry with a sip of sweet strawberry sake will have you returning to this cool, swanky restaurant week after week.

Speaking of cool places, the Moxy LES adventure continues. Meander to the rooftop and walk into the Highlight Room during sunset hours before your dinner at Sake No Hana. You’ll be sixteen stories above the ground, with breathtaking show-stopping views. Order an aperitivo at the bar and take in those sweeping New York City views that never get old.

After dinner, stroll back up to the lobby and walk around the corner outside to the intimate piano lounge, Silver Lining, which has its entrance on Broome Street. Watch the piano player perform, or maybe there’s a live band, but either way, sip on a martini in the dark and sexy space and enjoy the performance. Silver Lining exudes a sophisticated vibe and is a foolproof date spot for hanging out with friends. And if you want to keep the night going, check out the alley behind the hotel, and you’ll find the lively nightclub, Loosie’s. Doors open at 11 p.m. until 4 p.m. on Thursdays, Fridays, and Saturdays. Get ready to have fun, drink, and dance the night away.

Moxy Williamsburg

If Brooklyn is more your speed, consider staying at The Moxy Williamsburg, which debuted earlier in March. In contrast to Moxy LES, this Moxy hotel has more of a contemporary and free-spirited ambiance. In the heart of town, the hotel possesses twenty-foot high ceilings and the wonderful natural light is welcoming and shines on Bar Bedford, the lobby bar, and an all-day café. It’s an optimal space to co-work with a cup of coffee or to bring a corporate group here for drinks after work. As for the rooms, the design emphasizes the room’s functionality, like a desk that folds down from the wall to provide a workspace if needed. The huge windows in the room accent more of the New York skyline. The layout is similar to Moxy LES, both warm and welcoming with its burst of color, exciting artwork, and peg boards instead of closets to hang clothes, which gives it a functional but relaxed Moxy feel.

Look forward to a great meal at Mesiba at the Moxy Williamsburg. The restaurant pays homage to the flavorful cuisine and celebratory “breaking bread” culture of the Levant (Eastern Mediterranean) region. The rounded bar made of coral-colored marble is a showstopper, and the warm wood accents intertwined throughout the restaurant with the addition of Hollywood-style booths and an open floor plan make it a striking space.

Mesiba means “party” in Hebrew and is the ideal place to throw one. Mesiba is the place to bring friends and family to enjoy a celebratory meal. Chef Eli Buli serves traditional dishes with a contemporary twist, paying homage to Tel Aviv’s high-spirited energy.

To start, choose one of the unique cocktails like the Mish Mish with Patron Blanco, ojo de tigre, Grand Marnier, kefir, lime, and fennel pollen salt for a tart palette cleanser. Next, order the Frena Bread, the fluffiest flatbread that is puffed up like a balloon when it hits the table; a bite with Middle Eastern herbs dipped in a delicious sour cream and spicy shatta, which is like a spicy hot sauce of jalapeño is the ultimate precursor to the meal. Your biggest challenge will be not to devour everything in 2 minutes. Then, go for a lighter dish like the Fluke Crudo swimming in a red cardamom and carrot consommé broth, bringing a peppery flavor to the fish and a fabulous dipping sauce for the Frena bread.

Since Chef Eli showcases Eastern Mediterranean food, seafood felt like the right choice, and it absolutely was. You cannot leave this restaurant without ordering the crispy whole fish, and it’s a shareable size that can easily be shared with two people. Enjoy the fried fish with sauces like carrot zhoug, a spicy cilantro dip, and tabila sauce, which tastes bright and citrusy. For the perfect bite, make a lettuce cup taco with the fish, herbs, and spices;  it was one of my favorite dishes. If you have room, another standout dish consists of the head-on prawns risotto. The food runner grated a traditional yogurt stone on top for an unexpected tang that balanced the creamy risotto well. Most of the menu played with herbs, sauces, and dishes I’d never tried before, making it an extremely memorable meal. For those with a sweet tooth, order Mesiba’s version of an espresso martini with labneh foam for a great twist on the classic while you decide on dessert. If you don’t like your dessert too sweet, Knafeh is a Middle Eastern dessert with filo dough crust, cheese, and rose water flavored simple syrup and then topped with pistachios.

Don’t stop there. Before calling it quits and returning to your room, take an elevator to the rooftop bar called Lillistar for a nightcap and some of the best views of Williamsburg Bridge and Manhattan. You’re transported to Southeast Asia and can enjoy various tropical drinks.  If you get a second wind, the Jolene Sound Room is an intimate space inspired by mid-century recording studios; enter through a separate entrance on Bedford Avenue and finish the night dancing to local and global DJs.

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For some like myself, traveling to the Southernmost Beach Resort in Key West is half a day’s worth of travel. And the journey is well worth the hassle. I arrived in the Conch Republic around 1:30 p.m. The sun was blazing through my black shirt. And I couldn’t wait to switch my New York uniform to one more equipped for Key West’s steamy rays. 
 
Feeling sluggish, excited, and hungry, I walked to the airport’s Lyft pickup area. My driver arrived in less than five minutes, and we set to the Southernmost Beach Resort. Along the way, palm tree leaves swayed in the wind; ocean waves crashed on the opposite side of the road. It’s the quintessential setting of a picture-perfect beach town. We exited the South Roosevelt Highway and entered the streets lined with pastel-colored houses and white picket fences. A Christmas tree wrapped in patriotic flags, people riding their bikes and luxury red cars were a welcome distraction amongst the eateries and boutiques.
 
Tucked in Historic Old Town on Key West’s serene Atlantic Coast lies an oasis that’s been compared to Cuba’s capital city, Havana, also known for its Spanish colonial architecture. The Southernmost Beach Resort offers an island retreat away from the hustle and bustle where tradition meets modern luxury. You’ll find lush garden pathways, endless ocean views, and sandy beaches on this quaint stretch of America’s Southernmost point. A short walk from the eclectic shops, famed nightlife, and signature architecture of Duval Street, the hotel itself is a collection of buildings that spread over six acres.

Day 1 at SOMO

Sounds of roosters, the ocean, and people cheering from the Southernmost Beach Resort’s three pools greet new guests. There’s a waft of salty air that is novel at first sniff, but as the day ensues, it becomes a comforting scent. I met Davaldo, one of the friendly receptionists who welcomed me and others to the resort. I sipped on a glass of complimentary prosecco before heading to my room. It was located across the street where two of the resort’s pools (Tranquility and Shores), the Southernmost Beach Cafe and gym are also found.

Located above the Shores Pool, my room 7310 was bright, airy, and fit for two people. The room boasts a beach cottage aesthetic and is bright and airy with accents of blue. There’s also a balcony featuring an amazing view of the ocean. I was pleasantly surprised to find a bag of Kermit’s Key Lime Butter Cookies, a Kermit’s Key Lime Shoppe product, on my desk. The shop is well known in the Keys and one that I was determined to visit during my less than 72-hour stay on the island.

Dressed in beachy clothing, I met with Reese Jackson, the marketing coordinator, who gave me a quick tour of the resort. I saw some local legends–– gypsy chickens roaming on the property. These birds roam freely in the city and are considered symbols of the area, as they are found on many souvenirs, like the magnets that currently adorn my fridge.

Southernmost Beach Cafe

Once the tour concluded, I headed to the Southernmost Beach Cafe, the hotel’s oceanfront restaurant. I whispered to myself, ” Yes, it’s finally time to eat.” My eyes glazed over the lunch menu, which featured starters like the conch chowder and oysters—followed by shareables such as beach bread and fried calamari.
Further down, where my eyes zoomed in, were the handhelds like the regal lobster roll and sides such as pasta salad and coleslaw. I ordered a lobster roll with a side of coleslaw, in true beachside dining fashion. While the conch is the favored food of Key West, Caribbean spiny lobsters are also popular. They are also known as crawfish and are harvested by scuba divers and local lobstermen.
 
While I didn’t officially meet a lobstermen, I met Rachel working at one of the stands for Barefoot Billy’s, an excursions company based in Key West, who mentioned her partner catches lobster for a living. In our short encounter she also spoke highly of sunset sailing in the Keys, an experience I regretfully had to miss. However, from what she described and what I’ve read, it is a one-of-a-kind way to witness the island and meet people you can share a toast with, expressing massive gratitude to the beauty of the world. She also mentioned an exciting upcoming project with her partner, the lobsterman; they plan to open a food joint, which is one of many reasons I’d need to revisit Key West in the near future. 

 
If you’re wondering, should you order a lobster roll? The response is a resounding yes. The buttery brioche is a vehicle for lobster meat doused in mayo. It hits every spot of my stomach, especially after my 4:30am wakeup call and subsequent grueling airport travel. To wash down the glorious meal is an Aperol spritz. It is an unpopular decision in the Keys and incredibly unpopular once Labor Day passes. Still, the spritz is the only option when it’s above 80 degrees, and rippling blue waves look directly at me.
 
At 3:30 p.m., there are only a few diners and people sitting at the bar, not too many dare to bear the sun’s rays on the beach. The guests fill their time drinking at the pools. On my way back to the room, I overhear couples discussing their plans for the evening: walking Duval Street and dining at the Southernmost Beach Cafe for dinner. 
 

What’s on the dinner menu?

There’s a lot to choose from, and it does lean heavily on seafood. First, the starters include the Key West Pink Peel-and-Eat Shrimp Conch Fritters with Key Lime Mustard. There are also salads like the Classic Caesar, which embodies an element of the ocean with its white anchovies. You can order the Day’s Catch, which is located on the “From the Dock” section of the menu. The Day’s Catch dish is encrusted with crumbled macadamia nuts and accompanied by cracked fingerling potatoes, French green beans, kalamata olives, Key Lime Bure, and mango chutney. If you’re feeling extra fancy, get the Florida Lobster grilled and served with quinoa pilaf and brussel sprouts. For non-seafood enthusiasts, chicken and pork are available in the On the Grill section and a Garden Pasta from the Minute Pasta section. A decent list of sides is available to accompany main dishes or starters like the umami-tasting Forest Mushrooms. 

Day 2 at SOMO

Mornings in Key West are far different than ones in New York. In the latter, I typically wake up to honking cars or construction. At the Southernmost, it’s replaced by roosters crowing and rumbling ocean sounds. Following an early morning run at the resort’s modest gym, I returned to the Cafe for breakfast, served between 8 a.m. and 10 a.m. My hangry eyes lead the order again, and I walk away with lobster benedict, a parfait, and grapefruit juice. While I’d much appreciated enjoying my feast beachside dining, I had to prepare for a presentation and decided to take my order to my room. ( to confirm the resort does not offer in-room dining / room service). I devoured a parfait, with a beautiful medley of granola, vanilla yogurt, and fresh strawberries. It was the perfect option for a hot day, which are very common in the Keys. The lobster benedict was equally delicious, the kind of meal that will make you want to nap at one of the resort’s fabulous pools.

Beyond the resort, there are more activities to enjoy, such as thrilling excursions on jet skis, laid-back tours on the trolley, or sunset sail cruises by Fury Adventures or Barefoot Billy, most of which offer bites and drinks in the package. While I debated on the sunset sail cruise with Barefoot Billy, my heart was set on reading on the beach and dipping myself into one of the heated pools.

After my pool time, happy hour arrived. As you may have guessed, I found myself at the cafe again. I met bartender Ashley, who concocted a potent Skinny Margarita; what made it “skinny” was the higher Don Julio ratio, not the removal of sugar. This margarita is a solid choice for a cocktail that’s not extremely sweet yet packs a punch. If you’re seeking a sweet drink, there are several to choose from, such as the Key Lime Margarita, Key Lime Colada, and SOMO Slam.

When dinner time arrived, I ordered a varied selection from the Southernmost Beach Cafe: conch fritters, grilled octopus, and a side of mushrooms. Post dinner, I wandered to Duval Street to find Kermit’s Key Lime Shoppe to purchase one last signature pie. Eating within 30 minutes of purchasing is recommended. Citrusy, sweet, and tart, the pie is a burst of refreshing flavors and contrasting textures deriving from the creamy custard and graham cracker crust. Upon returning to New York, I also purchased the Key Lime Butter Cookies and Key Lime Coated Peanuts, which friends and family devoured.

Final Day at the Southernmost Beach Resort

On the final day, I had an early afternoon departure. To make the most of my time, I woke up before sunrise and walked to the Southernmost Point of the US, a few minutes away from the Southernmost Beach Resort. In the wee hours of the morning, it appeared most people were either in deep slumber or getting in their morning workout. I watched the sun pour on the horizon, golden rays stretching ever outwards into the sky. It is brilliant, vibrant, and striking on the waters near the colorful landmark buoy. I soak it all in before I visit the Southernmost Beach Cafe to reorder the gorgeous berry parfait before changing into my all-black uniform to return to reality.

Southernmost Beach Resort
Website

1319 Duval St, Key West, FL 33040

The post Key West: Southernmost Beach Resort appeared first on Honest Cooking.

Pulsating music, neon lights and urban street art warmly embrace patrons, transforming the space into an ambiance akin to a nightlife haven, all in front of an open kitchen where the seemingly quiet chef crafts culinary masterpieces that have garnered him a Michelin star. Daalder, like Dennis himself, is all about contrasts.

Does art imitate life or is it the other way around? There are different ideas about this. Aristoteles believed in the mimesis philosophical position, where art is believed to be a faithful imitation of natural ideas. Oscar Wilde contrasted those beliefs and supported the opposite philosophy, saying that “Life imitates Art far more than Art imitates Life”. According to Wilde and his essay The Decay of Lying, it’s through the artist’s expressions that we create our own ideas of what life is – and after meeting Dennis Huwaë and going to his explosive restaurant in Amsterdam, Daalder, I’d say that Wilde had a great point.

Huwaë is a quiet and reserved guy. He observes, analyses, thinks and creates. He cooks. But in contrast to his personality, when guests enter Daalder, they are punched with colour, lights, shapes, music and aromas that show his clear intentions: to take you on a sensory journey. Through this concept, Dennis would make any guest believe that he’s a loud and thunderous character, but he isn’t. Through his art, he creates a reality that might not be what is really there. The contrast of it all.

His achievements are impressive and include being named the Most Promising Chef from Gault & Millau in 2018, receiving a Michelin star just two years after opening and ranking as #64 in the Top 100 of The Best Chef Awards in 2021. Now he’s getting ready to embark on an adventure as he takes his restaurant to Copenhagen, one of the food capitals of the world, for a three-week residency at the legendary Tivoli Gardens, and for him, it is just the beginning. Here’s the story of Dennis Huwaë.

A Kid That Couldn’t Eat

Dennis Huwaë’s passion for food comes from his family. His father, also a chef, was born in the Netherlands, and his grandmother in the volcanic Moluccan Islands in Indonesia – once a Dutch colony. Dennis grew up in Amsterdam, surrounded by abundant and exotic feasts prepared by his grandmother where she mixed local ingredients, Dutch recipes and her roots from Southeast Asia. But growing up in a food-centric family presented a unique challenge for young Dennis.

He couldn’t eat anything due to his severe allergies and asthma. He couldn’t get near the family’s Moluccan influenced feasts. He could only enjoy the tantalizing aromas and observe. He could only watch others indulge while usually settling for a humble cheese sandwich. These years of contemplation left an enduring imprint on him, profoundly shaping his culinary journey and instilling a profound appreciation and reverence for the world of food and flavor. And when he could finally try all these wonderful ingredients and preparations later in life, he went in hard.

“I wasn’t able to eat almost anything as a child, and by the time I turned eleven I finally could, little by little. It just sparked my interest in food. I was so used to seeing everybody enjoying my grandma’s food without being able to taste anything”, explains Dennis. By the age of fourteen, he was already lending a hand to his father in a restaurant kitchen, and at just sixteen, he made the resolute choice to pursue a career as a chef, aiming to become one of the best in his craft. 

Becoming A Chef

When Dennis made the decision to make a career out of his passion for food and to become a chef, he began to train and study. He spent a total of eight years in different culinary schools and training programs, combining them with stages and jobs in hotels and restaurants. He went through all of it: front of house, breakfast, banqueting, pastry… basically all of the stations. And unlike a lot of young chefs nowadays, he did it all in the Netherlands before even thinking about going abroad to cook.

He worked for a little less than two decades in incredible places, with superb chefs. Kitchens like Ciel Bleu** in Amsterdam, The Fat Duck*** in London and Brouwerskolkje** in Overveen gave him the knowledge and understanding of the business he needed. And chefs like Moshik Roth from SamhoudPlaces**, also in Amsterdam, simply became almost a part of his family, sharing and cooking all over the world. From a frozen lake in Switzerland, to cooking shows in Israel. From Kuala Lumpur to Germany to the Olympic Games in London. It was his first glimpse at what the traveling rock star chef lifestyle is. But at some point, doing those things under the wing of some other chef wasn’t enough.

“I remember the experience of working for the first time in a two Michelin-starred restaurant. It was very very difficult in the beginning and I was the youngest one there. On the other hand, I liked that it was that hard. It almost felt like I was in the army but I was never uncomfortable. I realized that I could handle a situation like that and more. It was during those experiences when I really learned things. For example, I remember learning how to properly cut ingredients from my japanese colleagues”, explains Dennis.

Creating Daalder

Dennis finally decided to take his own path and opened Daalder in 2016: a place where he finally could develop his own voice. “I worked really hard for many years and at one point I felt like it was just time for me to do something on my own, and be able to have the freedom to cook the way I wanted to instead of following other people’s visions”, says Dennis as he talks about the moment where the idea of Daalder was born. 

More than often, young chefs, no matter how much experience they got from the best restaurants in the world, struggle when the time comes to open their own place. Then, they realize how personal it is and how much more they need to look into other areas than being exceptional cooks. For Dennis, the priority was to let go of all the rules and guidelines and find his own personal style of cooking. It was his time to seek, find and show his true self. To create a new reality, like Oscar Wilde said, by expressing himself.

It all started in a smaller and way less colorful place than today, in the Jordaan-district of Amsterdam. A blank canvas that helped the young chef realize his vision, create his own culinary language and gain the self-confidence needed to leave his comfort zone, let go of the dishes and ways of his former mentors and create something new. In that small restaurant, Dennis won his first Michelin star in 2021 and just some months after, moved his etablishment to its current hotspot location in Het Sieraad on Postjesweg in Amsterdam-West.

“I think that the second Daalder was an expression of myself and what I thought was the restaurant of my dreams at that point in my life. It really is a personal thing, to open a restaurant and to create a whole concept and experience for guests to come and enjoy. You have to put yourself out there to make it unique, and I think we did” tells Dennis. Less rules and more fun, less white and more color, less labels and more freedom. A new space with a bigger kitchen, a cooler space and more room, for the potential to become reality and for guests to ultimately have a better experience. That was the intention behind the move.

The Star Shower

For a chef, receiving a Michelin star is probably the moment that they will always remember. For Dennis Huwaë, it all started in a shower. He was taking a such with his music on and kept getting calls from his best friend, who’s also a chef. Dennis interrupted his shower concert as the calls wouldn’t stop so he finally picked up to a screaming voice saying: “Come downstairs in five minutes. I’m picking you up now.” Dennis rushed, scared that something bad happened, and while he was getting dressed, his wife called his friend who told her the news.

His wife was crying. Huwaë lost it. He thought something terrible had happened and then his wife told him to sit down. “We need to have a little talk and then I’ll let you go. You’re going to get some great news tonight and I’ll give you the first one. Don’t worry. It’s only great news. The first one is: I’m pregnant.” said his wife. His life was upside down and he was the happiest he’d ever been. For a moment, he forgot that his best friend had some great news too.

Minutes after Dennis’s friend arrives and shouts. “You’re getting a star!” Dennis thought he was referring to the baby, but then he clarified. “You’re getting a Michelin star Dennis!” It was the most incredible day in his life and a hard story to top if you ask me. Of course he then went straight to Daalder to celebrate with his family and his team, which to a chef, are basically the same thing.

The Flavors Of Dennis 

Inspiration comes from the most unexpected places for Dennis and he describes himself as a very curious guy who’s extremely interested in all foods, ingredients and flavors from all over the world. One of the things he admits to enjoy the most is mixing. Mixing cultures. Mixing influences, like his grandmother used to do for those Dutch-Moluccan feasts he could never eat as a kid. Mixing unsuspected combinations of ingredients to create something new. 

When he talks about it, it almost feels as if he was trying to get even for his limited childhood. He wants to try everything he couldn’t and mix intense flavors and ingredients with no limitations or rules. The result is an explosive menu with a very unique and personal point of view. His flavors are simply fun. The whole thing is a fun, relaxed and unexpected experience. 

“I never want to set boundaries for myself when it comes to cooking and I find it hard to limit what we do in Daalder to a specific type of cuisine or product. I think that my curiosity wouldn’t allow me to do that, doing only French cuisine, Dutch cuisine, or Moluccan cuisine. I’m really interested in all foods and flavors from all over the world and I always end up taking ideas from everywhere and mixing them in my mind when I have to create a new dish. So why limit it? There are no rules at Daalder other than working towards being the best.” tells Dennis when describing his cooking style and philosophy behind his restaurant.

The Dishes

The constant is always flavor but the menus change and evolve every season as they reflect the present of Dennis and his ideas. Each dish is like a polaroid of where the he is right now in life, sometimes more colorful, other times more serious, but always very flavourful, and of course, with top quality seasonal produce. “I want to stay close to who I am. I feel like I create dishes by making crazy combinations in my head all the time. I think about how a fish would taste with a fruit, what type of sauce I could make, how to cook it, and so it begins and I can’t stop until I have a dish. It’s difficult to explain because it is all very organic to me”, explains Dennis about his creative process.

A dish that really represents Dennis and his style is the Saté Kambing. The peanut sauce that his grandma used to make is now shaped as a real peanut and just a little bit bigger in size. This preparation contains no fewer than 30 different ingredients. For the peanut itself he uses a lot of fragrant cumin seeds, galangal and coriander seeds. And in the salad you will find cucumber, carrot and radish marinated in a sam-tom dressing for a sweet and spicy touch. An explosion and a playbull amuse bouche that sets the tone for a rollercoaster menu. 

Another example could be the hamachi with green apple, tofu and shiso. One of the very few things that Dennis could eat as a kid was tofu and for that reason he has a special place for that ingredient in his heart. For this dish, the chef changed the traditional Moluccan way of preparing tofu for a siphon version. Same flavors, different texture achieved by technique. He combines it with the marinated fish with a dressing of shiso and coriander with an ice cream of yuzu and a gel made of jasmine rice and a touch of wasabi. For Dennis, it’s maybe one of the best dishes he’s ever made. All the flavors you would ever want in one bite.

Dishes like the ravioli with beetroot, cod and green peas; the pigeon with green olive, pistachio and kumquat or the lamb with carrots, kumquat and colombo spice are just a few examples of the unique voice Dennis has in Dutch gastronomy. Not to mention his cold version of the famous Stroopwafel, the must have dessert at Daalder. Those explosive flavors, combined with a colorful and art filled room and a team that without taking themselves too seriously, show a new, exciting way to enjoy fine dining, in contrast to the very reserved chef, are what make Dennis and his work at Daalder an example of “life imitating art”.

DAALDER
Postjesweg 1, 1057 DT, Amsterdam The Netherlands
daalderamsterdam.nl

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It promises to be the ultimate winter culinary experience with pristine flavours, the utmost best of the best produce, unbeatable wines and champagne pairings and a lot of caviar. The good news come just days after the announcement of the new addition to the 50 Best family, the 50 Best Hotels, where Badrutt’s Palace was placed as the 43rd best hotel in the world.

Jordnær: The Love Story 

Jordnær means “down to earth”, and that’s just how Eric and Tina Vildgaard are as people. Years ago, their love story made the chef overcome a dark past and together, they not only take care of their six children, they also built what is now one of the world’s best restaurants. With two Michelin stars and a jump straight into the 38th spot on the list of «The World’s 50 Best Restaurants» in 2022, Jordnær is all about flavour, purity, beauty and precision.

Eric gives extreme importance to the produce that he uses and he’s always searching for the best possible one, always considering the environment along the way. With that in mind he creates a menu that highlights fish, shellfish and caviar as the stars, all done with a Nordic heart, French technique and some influences from Asian culture. 

Tina, awarded with the Michelin Welcome and Service Award, has mastered the art of ensuring that each and every diner enjoys an extra-special experience. She oversees the smooth running of the front of the house and helps to create a warm, relaxed atmosphere. Together, they’re unstoppable and now they’re taking their love story to the iconic Badrutt’s Palace Hotel in St. Moritz.

“It is an honour for us to be able to cook in a historic, world-class hotel as renowned as Badrutt’s Palace. We approach this next challenge with a lot of respect and excitement. It will be a type of fine dining cuisine that the Engadine has yet to see,” says Eric. Bringing with him the exquisitely intricate and elegantly crafted dishes he is famous for, providing a spectacle for both the eyes and the palate. “Love can be shared and expressed in many ways, and one of the ways I have found is through cooking. It allows me to convey a range of emotions to my guests. I approach my work through a personal lens, drawing on my life experiences to inspire and create dishes that are emotive, pure and raw. Every plate served is with passion and love.”

Eric and Tina’s motto is “only the best for our guests,” and this is precisely where the philosophy of the Jordnær restaurant coincides with that of Badrutt’s Palace Hotel. The cross-over stems to ingredients, Eric predominantly works with superlative quality from caviar to lobster – all of which are not foreign to guests as well as the Executive Chef of Badrutt’s Palace Hotel, Jeremy Degras. “I am looking forward to an exciting collaboration with Erik,” says Jeremy. 

Gastronomy aficionados at Badrutt’s Palace Hotel will have the opportunity to experience seafood flare and extravagance with a Japanese-Nordic twist, such as the Balfegó tuna tartare tartlet with mild wasabi, platinum beluga caviar, aged soya and zalotti flowers. “It will be a culinary journey to the Nordic sea – combined with a touch of Engadine – at the very highest level – a very special menu to delight all palates,” says Eric.”And we and all our guests in St. Moritz owe this high-altitude gourmet experience to Badrutt’s Palace Hotel, which, in addition to its tradition, is valued for its innovation – which we hope to showcase in our cuisine”.

The Badrutt’s Palace Hotel, an institution.

Alfred Hitchcock used to be a regular. His suite was the 501 and it’s rumoured that the hotel’s epic wood-panelled and Alps-facing lobby Le Grand Hall – ‘the living room of St Moritz’ – is where the director had the idea for The Birds. Things haven’t changed and even though it is beautiful all year long, the winter is the star studded season at The Badrutt’s Palace Hotel, an institution that has become synonymous with skiing, cocktailing, great dining and people-watching for decades. Last week, it was also awarded as the 43rd best hotel in the world according to the newly published 50 Best Hotels list. A 50 Best hotel welcomes a 50 best restaurant. Magic.

The story of the property is written by one family. Pioneers of innovation and luxury since 1896, Badrutt’s Palace Hotel remains one of the world’s most legendary hotels – and continuously operated by the Badrutt-family. With 300 days of sunshine in winter and summer, unique and unexpected food and drink, joie de vivre and a unique sense of belonging in a historic and iconic mountain resort, the property is a celebration of style, sport, culinary experiences and well-being in the Swiss Alps. 

Winter transforms the hotel into one of the world’s most exciting ski resorts at 6,000 metres above sea level. During the summer, the sun-drenched alpine activities of the Engadine beckon. The Badrutt’s Palace Hotel has 155 guest rooms, all with heart-stopping views of the lake or the charming village centre. 10 restaurants and three bars, including Japanese-Peruvian La Coupole-Matsuhisa, fine dining at Le Restaurant and dine and dance venue, King’s Social House. Badrutt’s Palace Hotel is a member of Leading Hotels of the World, Swiss Deluxe Hotels and Swiss Historic Hotels. And now it will also be the house of Jordnær for two months.

“We have succeeded in bringing arguably one of the most creative chefs of the moment to Badrutt’s Palace Hotel. With their unique fine dining vision, Eric and his wife Tina have conquered the hearts of gourmets in a very short space of time, making a name for themselves internationally,” says Richard Leuenberger, Managing Director of Badrutt’s Palace Hotel. This will be the first time that Eric Vildgaard’s two Michelin-starred cuisine has been hosted outside of Denmark for two months. “Guests at Badrutt’s Palace Hotel will enjoy culinary curations of the finest ingredients,” says Leuenberger.

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Vasastan, also known as Vasastaden, is one of the central districts in Stockholm, Sweden. Though it might be lesser-known compared to the historic Gamla Stan or the stylish Östermalm, Vasastan has its unique charm and is worth exploring for those wanting a deeper dive into Stockholm’s local flavor.

Vasastan is primarily a residential area and showcases a mix of architectural styles. Its streets are lined with beautiful stone buildings, many dating back to the late 19th and early 20th centuries. The district boasts of Stockholm’s signature Jugend and National Romantic styles. Unlike the more tourist-centric parts of Stockholm, Vasastan offers a genuine local experience. The district provides an opportunity to see Stockholmers going about their daily lives, adding an authentic touch to your visit.

VIDEO: HONEST COOKING VISITS HOTEL RUTH IN STOCKHOLM

At the corner of Surbrunnsgatan and Döbelnsgatan, in the heart of Vasastan, lies a home away from home for out-of-towners and locals alike. Ruth is Vasastan’s new and perhaps only true boutique hotel, bringing together influences from both the wider world and the local area in a classic Stockholm building. The Ruth is a family owned hotel with 62 rooms that was recently refurbished and redesigned.

The hotel welcomes you with a social ground floor that includes a lounge, the lobby and the hotels lovely little restaurant. The design is quirky, with odd, but fun little details scattered everywhere, from unique art pieces and sculptures to the occasional photo of the Swedish king. The vibe hovers somewhere between art deco, Bauhaus and kitsch, and it really works – hanging out in the Ruth lobby area feels like you’re visiting your cool eclectic aunt.The restaurant serves breakfast and dinner, we’ll get back to the breakfast in a moment, and at dinner time the focus is on sweet and savory crepes. The bar serves up light snacks, solid cocktails and has a wine by the glass menu that fits the bill. It’s a place to hang out, meet people or just enjoy a few moments of relaxation.

Once you’re ready to hit your room, you’ll find that the design language translates right upstairs. Original details like tiled stoves and high stucco ceilings mesh with newer design details and unique pieces. Whether you are staying in a standard room or a larger suite, you feel like you have your own apartment in the heart of Stockholm. The bathrooms have a vintagey vibe with clawfoot bathtubs and vibrant tiling, and the beds are absolutely wonderful.

Now, back to that breakfast, because it is one of the things you’ll look most forward to during your stay at Ruth. The spread is absolutely wonderful, but here it is about more than sheer size. The quality of offerings, ranging from freshly made healthy shots – as you can tell, I really really loved those shots – to freshly squeezed juices, cold cuts, a variety of vegetables, cheeses, and the usual breakfast suspects like scrambled eggs and bacon is beyond even many of the most luxurious hotels in town. It’s just a wonderful way to start your day. Oh, and did I mention that they serve birthday cake on the buffet every morning? I mean, what’s not to love about that.

The Ruth stands out as a freshly renovated neighborhood hotel in the heart of Stockholm, where you can stay the night or just pop in on a morning or evening walk for an espresso or a beer. Come by yourself or with someone you love.

At the Ruth, you’ll feel right at home.

Hotel Ruth
Website
Surbrunnsgatan 38, 113 48 Stockholm, Sweden

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With a rise in wellness vacations, I sprung at the opportunity to get pampered and unwind in paradise. I’m talking about a vacation I don’t need another vacation from.

The Omni Scottsdale Resort and Spa at Montelucia offers a little something for everyone. On a given weekend, you might see couples lounging in cabanas, bachelorettes toasting poolside over a bottle of prosecco, or locals dropping in for their quarterly spa visit. And of course, who could blame them? The views of Camelback Mountain provide a mesmerizing backdrop from every angle, creating a peaceful oasis that envelopes the entire resort. Designed like a Spanish village, floral-lined walkways and historic archways make you feel transported to a European villa.

Despite my trip falling during a week of 110ºF (41ºC) temperatures, the atmosphere still managed to lend well to plenty of rest and rejuvenation. With eight months of favorable temperatures, Arizona makes for the perfect year-round setting to lounge poolside.

The Rooms

The Omni Scottsdale’s recent multi-million-dollar renovation draws inspiration from both Spanish-style decor and the surrounding desert scape. With 293 guest rooms and 38 luxury suites, the re-imagination goes down to the details, adding elements like cactus silk pillows, homemade ceramics, and trendy paint palettes. Luxurious Nest products line the spacious spa-like bathrooms. Our room overlooked the glorious Kasbah pool, complete with a private balcony to watch the picturesque Paradise Valley sunset each evening.

Dining at Prado

An underrated win of any hotel stay is an on-site restaurant with a moody ambiance and captivating menu. Enter Prado, the hotel’s flagship fine dining restaurant featuring an eclectic mix of Spanish and Mediterranean cuisine. The interior is colored in earthy tones and romantically lit tables. Outside, leafy vines wrap the Moorish arches. We decided to plant ourselves at the best seat in the house – outside on the patio, of course. Any excuse to get another angle of the Camelback Mountains at sunset is a good one.

The extensive wine menu at Prado showcases a brilliant collection spanning Chile, Argentina, Spain, and more. Overwhelmed by the options, our cheerful server and sommelier, Oliviero, promptly inquired about our taste buds and brought out four glasses. We sampled several wines of his choosing, all delectable, before we landed on a delicious bottle of Albariño from Spain. The dishes here were equally impressive. We shared a Patatas Bravas to start, with crispy potatoes, chorizo, and a garlic aioli. For our larger plates, we leaned into the seafood and split the Branzino, coupled with quinoa, asparagus, carrot, and baby kale, soaked in a pea broth; alongside the Diver Scallops, which boasted a side of beluga lentils in chorizo oil.

Outside Prado, you can find Taqueria Centro, a more laidback dining option — perfect for those moments when you’re still donning the swimsuit. Expect to munch on flavors of central Mexico, we loved the Queso Fundido with chorizo and green chili, and the Baja Coconut Shrimp Tacos.

Poolside, Omni Scottsdale’s seasonal Summer of Tea menu puts a twist on teatime by offering antioxidant-rich black tea cocktails. The crafty tea-infused drinks run the flavor gamete from showcasing floral-forward to herbaceous sips. Try the Blueberry Lavender Kombucha with Casamigos tequila, blueberry kombucha, lavender syrup, and blueberry boba pearls. Or the Golden Hour, with a yummy jasmine green tea, turmeric syrup, and passion fruit liqueur medley. All the drinks offer a variety of healing properties from energizing to relaxing.

Joya Spa

The heart of Omni Scottsdale is unsurprisingly, Joya Spa. You can and should spend all day on cloud nine here. With a burgeoning local population booking appointments every day, its popularity with Scottsdale’s locals is a testament to its high standards, particularly amidst a city laden with resorts.

The thoughtful space is filled with serenity at each step. Rooms like the Joy of Intention and Joy of Purification use healing stones and quartz crystals to set the tone for your day. Guests are asked to place their hands on the crystal to exhale the stress, and open their minds.

The two-story respite is home to a catalogue of facial and massage offerings and the pièce de resistance – Arizona’s only Hammam spa. The Hammam offers a restorative Moroccan-inspired hot and cold bathing ritual, which we relished in before our treatments started.

I had the opportunity to try out one of the spa’s treatments and indulged in the Signature HydraFacial. My spa esthetician customized a HydraFacial specifically for my needs, cycling through the cleansing, exfoliating, and extracting phases. She walked me through each step of the process and handed me a helpful list of serums used during my session, many from Dr. Dennis Gross. Following the treatment, I took my time dipping into the many whirlpools and cold deluges, soaking in the moody ambiance for as long as I wanted. The rest of my time was spent bopping in and out of the spa’s secluded rooftop pool.

One of my favorite spaces was the Whisper Room, a quiet room lined with beds separated by opaque curtains, dedicated to falling into a trance-like sleep. Pull over a blanket, snuggle into your robe, and snooze away, this is your time. We were truly blown away with the spa’s facilities and how zen we walked out of it feeling.

While Arizona houses a mecca of swanky spa resorts, the Omni Scottsdale’s location offers the package experience from restoration to dining, all under a refreshingly modern setting. For more details about this desert escape, visit the Omni Scottsdale Resort & Spa at Montelucia’s official website.

Omni Scottsdale Resort & Spa at Montelucia
Website
4949 E Lincoln Dr, Scottsdale, AZ 85253, United States

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Nestled in a corner of one of Paris most exclusive neighborhoods, The Shangri-La Paris is situated in the former private palace of Prince Roland Bonaparte, the grand-nephew of Emperor Napoleon. This grand residence, stretching out in the 16th arrondissement, stands as a testimony to European aristocracy’s opulence and a bygone era of French royalty.

The hotel blends European grandeur with traditional Asian hospitality, and as you walk through the imposing halls of the palace, don’t be surprised if you’re occasionally overwhelmed with all the dramatically beautiful gold and marble that surrounds you. This very building has witnessed countless soirees, regal gatherings, and perhaps hushed discussions, alluding to a rich body of historical events.

Prince Roland Bonaparte was a renowned figure not only for his illustrious lineage but also for his significant contributions as a geographer and botanist. During the late 19th century, he took up residence in this palatial building in Paris’ 16th arrondissement. Within these grand walls, Bonaparte hosted eminent personalities, scholars, and dignitaries, turning his abode into a nexus of intellectual exchange and high-society gatherings.

VIDEO – HONEST COOKING VISITS SHANG PALACE

At the heart of the Shangri-La Paris – or in its belly if you will – is a restaurant that carries an impressive history in itself. Shang Palace became the only Chinese restaurant in France to be awarded a Michelin star in 2012, an honor it keeps to this day.

Shang Palace doesn’t pretend to be a contemporary restaurant. Instead it celebrates traditional Cantonese cuisine in a lushly serene setting where diners are surrounded by jade columns, marble tables and elegant crystal. It’s a whimsical escape from the hustle and bustle of the streets of Paris, just outside the palace doors.

At the helm of the kitchen brigade at Shang Palace is Chef Samuel Lee. Originally from Hong Kong, he took over the kitchen in March 2015 and he continues the quest to create delicious dishes that feel modern but are deeply rooted in traditional Cantonese cooking.

At Shang Palace, discrete but friendly servers pair traditional dishes like spring rolls, crispy wontons, dim sum, and the restaurants famous red rice rolls with French wines from Burgundy, Champagne, Bordeaux, and beyond – a 40 page wine list ensures there’s something for every taste and wallet.

And while there are incredibly elegant and tasty dishes like fried oysters with caviar and gold leaf on the menu, the star of the show is the restaurant’s Peking Duck. Prepared over several days, and expertly carved table side by a dedicated server, it’s a culinary experience everyone should have at least once. It’s a spectacle and a flavor adventure at the same time. The perfect combination of paper thin crispy duck skin, luscious duck fat and succulent meat is a true work of gastronomic art.

Because of Shang Palace’s fame, it is also the only restaurant in Paris where you do not have to pre-order Peking Duck – so you can drop in an satisfy your cravings even on short notice.

A lingering vestige from Roland Bonaparte’s times is the Shangri-La’s commitment to service. As you dine, one can’t help but feel the echoes of regal banquets from yesteryears, making it an experience that transcends time.

Shang Palace continues to be a culinary gem in the city of lights, and Honest Cooking will definitely be coming back for more. With its blend of Parisian history, Asian heritage, and culinary excellence, it promises a rendezvous of epic proportions.

Shang Palace
Website
Shangri-La Paris
10 Av. d’Iéna, 75116 Paris

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A Different Perspective on Paris

Inspired by the serenity of luxury getaways, the Green River Cruises concept brings an exciting sense of tranquility and elegance to Paris river boating. These private cruises take guests on a unique journey in small groups aboard American pontoon boats. It’s an amazing way to escape the city’s hustle and immerse yourself in Paris’s romantic ambiance. Picture this: The Seine beneath you, a glass of Chardonnay in hand, the sun gently warming your skin, all while your favorite songs serenade you from the onboard stereo.

Boats Tailored for Intimacy

These aren’t your ordinary river cruise boats where you are squeezed together with hundreds of sweaty tourists. The Green River Cruise boats are a blend of comfort and luxury, designed for intimate gatherings. Whether it’s an aperitif with friends, a romantic dinner, or a team-building experience, these boats, which accommodate two to twelve passengers – are like having your own mini-yacht in the center of the city.

Cruises That Capture History and Romance

There are multiple cruises to choose from with Green River. One recommendation would be to set sail on a 1.5-hour cruise that lets you journey back in time. Starting from the Paris Plages (which is a part of the Seine riverside that is turned into a makeshift beach during the summer months), you’ll drift past the historic heart of Paris, capturing sights from the age-old facades of the Marais to the grandeur of the Louvre. And as you approach Pont Alexandre III with its golden statues, the silhouette of the Eiffel Tower beckons. But it’s not just about the monuments, the experience is about the memories you make with your friends, family and loved ones.

VIDEO: A 1.5 HOUR PRIVATE LUXURY CRUISE ON THE RIVER SEINE

Imagine making a one-of-a-kind marriage proposal as the sun sets, or simply enjoying a fun “stroll on water” with your family. The glinting sparkles of the Eiffel Tower, the imposing majesty of Notre-Dame towers, and the subtle charm of Pont des Arts create the perfect tableau for some lasting memories.

As the morning fog lifts over the Seine or the dusk blankets the city, let Green River Cruises be your guide to rediscovering Paris in a new way.

GREEN RIVER CRUISES
Quai de l’Hotel de Ville, 75004 Paris
Website
Phone: +33 6 50 22 90 65

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Like the tide rolling on the shores, for years, the Jersey Shore—a 141-mile stretch of Atlantic coastline—has been a haven to beachgoers each summer. Where are they staying? While several hotels offer superb accommodations and excellent amenities, Ocean Casino Resort is becoming a favorite.

Celebrating its 5th birthday, Ocean Casino Resort is a luxurious and modern casino located in Atlantic City. The glimmering resort with grand architecture sitting on an oceanside elbow on Absecon Island has emerged as a leader among hotels and casinos in the area. Unlike its neighbors, the resort stands out; its 710-foot-tall venue has made waves across the state thanks to its spectacular amenities, with nearly 2,000 slot machines, a 45,000-square-foot beach club, and more than 15 drinking and dining venues packed into one property.

The Room

Ocean has 1,860 guest rooms and suites that range from tastefully decorated double bedrooms to the beach-inspired social suite. The interior of the rooms is clearly inspired by the Atlantic Ocean that many of the rooms look out onto. White, grey, and blue accents, with wooden features, bring the beach aesthetic inside.

Rooms are spacious and well-designed, perfectly utilizing minimalist fashion with floor-to-ceiling windows that spotlight the vast ocean and vistas of the infamous boardwalk.

However, a beach-inspired social suite is where the beach-chic style and 21st-century luxury come together. At 1,389 sq ft, the suite features two bedrooms, a wet bar, and awe-inspiring views of the Atlantic Ocean. If you can bare it, keep the curtains open throughout the night for a spectacular sunrise.

The Entertainment

Ocean Casino Resort is an entertainment hub in Atlantic City, famously known as the Entertainment Capital of the Jersey Shore.

The resort has Ovation Hall, which houses different types of entertainment like music performances, comedy shows. It also features pre-screenings for highly anticipated movies. The experience is certainly unmatched, and I can attest to it based on a recent weekend trip. I witnessed the space transform into pink for the highly-anticipated Barbie film. There was nothing quite like listening to Ryan Gosling belts his heart out in “I’m Just Ken” inside the Hall with its unmatched sound.

Before attending a show at the Hall, you grab a couple of shots at the resort’s Birthday Pop-Up bar at 1927 Lounge, only available in the summer. This one-of-a-kind bar is whimsical, to say the least, featuring neon signs, rainbow tapestry, and colorful potent cocktails. Celebrating a birthday, anniversary, or any milestone here will make anyone feel special.

During the day, guests can book one of the resort’s Cabanas. These are different from the ones you’d imagine where you only get a bed and an umbrella; they are a private oasis overlooking the Atlantic Ocean. Whether it’s a birthday party or if you’re celebrating “Barbiecore,” the Cabana is an ideal setting for a special gathering. Ocean’s Cabanas can be transformed and tickled in pink. Barbies parade around the pool donning classic outfits like disco, cowgirl, or beach, ready to serve you a specialty cocktail and make you believe you are in the Malibu Barbie Dream House.

For nighttime entertainment, you can head to HQ2 Nightclub to dance the night away. It’s a two-level nightlife destination where guests can fully immerse themselves in a diverse dance-club experience filled with world-renowned musical talent. Or visit Nola’s Bar & Lounge, an entertainment, and lounge where cocktails and music rendezvous like a Barbie Drag Show. Lastly, guests can visit the casino, which the resort is best known for. It’s a gambler’s paradise that houses 138,000 sq. ft. of gaming entertainment.

Dining

Too often, restaurants down the Jersey Shore can have less-than-stellar food. But restaurants at Ocean Casino Resort abolish this preconceived notion. And the results are a sublimely specific combination of excellent service, new takes on classic American food, and incredible ocean views.

Villain and Saint

This isn’t a standard Jersey Shore restaurant — it’s a bit of an artsy haven with local live performances. The modern gastropub and rock-n’-roll music hall feature draft beers from around the world and bass-pumping live shows from Atlantic City favorites every weekend. But it’s not a total stand-up scene: plenty of comfortable seating with sightlines to the stage! There is something for everyone with a carefully curated menu, including KFC-Korean Fried Chicken Wings, Fried Shepard’s Pie, biscuits with hot honey, and pork loin.

Linguini By the Sea

At this Atlantic City seafood stalwart, ceviche, speck-wrapped scallops with English peas, and linguini alle vongole with manila clams and garlic white wine sauce await. Additionally there are top-notch specialty cocktails like Ocean’s 5th Birthday Cake Martini and plenty of wine and beer. Stunning ocean views accompany classic Italian cuisine with a contemporary twist.

Ocean Steak

Ocean Steak is for steak lovers and other eaters, thanks partly to the restaurant’s ample seating and striking views of the Atlantic Ocean. Drop in for cocktails, dry-aged porterhouses to share, and other rich options like 30-day snow-aged Japanese Wagyu and Pastrami Rub Atlantic Salmon.

Serendipity3

A decades-old American restaurant best known for its Wonka-esque desserts and quirky interior has a home inside the resort. Similar to the original, the menu features hamburgers, salads, mac and cheese, among other hearty dishes. But the real draw is the desserts. These include Serendipity’s famous Frrrozen hot chocolate, which you can get straight or in the salted caramel. If you’re  unable to slurp it all, you can take it back to your room. You’ll be thrilled to sip it while catching up on the Real Housewives of New Jersey as a nightcap.

Things to do in Atlantic City.

Atlantic City is famous for its five-star hotels like Ocean Casino Resort, casinos, and unforgettable live shows. Consequently it is also home to the world’s first and longest boardwalk, over 7km long. After a morning workout, grab an egg white burrito from Caffeincino and head out to the boardwalk to people watch, perhaps one of the best activities to do.

There is also an amusement park named the Steel Pier. It’s packed with old-school rides, like Ferris wheels, roller coasters, arcade games, and eateries. For a truly memorable afternoon, buy a bag of saltwater taffy and explore the bright lights.

Whether you want to soak up the sun while enjoying a good book or jump in the water to surf, kayak, or swim, the beaches in Atlantic City will not disappoint.

Ocean Resort Casino

Website – http://theoceanac.com/

500 Boardwalk, Atlantic City, NJ 08401

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Midtown New York may be known as the primary repository of Indian restaurants, where enticing curries and pillowy naans take center stage on the menus. That is until Monica Saxena came into the culinary world in 2017 and opened aRoqa, a modern Indian restaurant located in Chelsea.

The Atmosphere

Now in its 7th year, the vision of aRoqa continues to create an elevated Indian dining experience donning Indian takes on tapas and modern takes on traditional dishes. The eatery allows guests to explore Indian cuisine in a new way paired with a refined, Indian-inspired cocktail menu by Beverage Director Prasad Pawar.

Entering aRoqa, you’ll be stunned by the black and gold cocktail bar. It instantly catches the eye and lures you into the main dining room, nestled in a dark, cozy cave by Texer Nam.

The Michelin-recognized establishment celebrates Monica Saxena’s journey from India to California to New York. The name aRoqa originates from the term “roka”. It is a traditional Indian event where families gather and celebrate the newfound engagement of a couple over a meal. The Mughal culture inspires the meals and the ambiance, which spark that feeling of celebration and festivities for customers.

The Flashy Cocktails

Beverage Director Prasad Pawar, from Michelin-Starred Vestry, leads the new cocktail menu. It is inspired by his Indian roots, utilizing spices and herbs uncommonly used in American cocktails. His creations implement all house-made juices and syrups, showcasing fragrant and aromatic options that complement dishes emanating similar spices and profiles, such as:

The Emerald Proposal ($20) is a refreshing beverage with tequila, mezcal, and earthy pureed cucumber and peas ingredients. At first glance, the green potion may give the impression that it tastes like a bitter green, healthy juice. But this is far from the truth. It’s refreshing, not too sweet, and simply delightful.

For tequila fans, another libation to try is the Chipotle Margarita ($20). At first, sipping the cinnamon chipotle makes a striking statement; it brings memories of being at a barbecue which would be odd for a cocktail. However, when you keep consuming it, the bright flavors of pineapple and lime surprise the buds along with sweet Grand Marnier.

Rum-based drinks include the Indian Sunset ($20.) It’s also laced with vodka and infused with the tropical flavor of mango passion puree, and hibiscus rose. Another is the Inferno, as the name infers it is a fiery choice. It lights up when it’s dusted with fresh ginger cinnamon. Carrot juice is responsible for the orange hue and delivers a sweet flavor to the smoldering cocktail.

The Cuisine

The menu begins with Taste Plates, which features a collection of beautifully presented small plates. There are several options, but a few standouts include the Kurkhuri Bhel ($16). This vegetarian dish consists of crispy rice puffs paired with an addictively sweet tamarind chutney for dipping. Similarly, the Corn Paddu ($17) is another great vegetarian option where corn and rice-based fritters are served with a bright and tropical coconut kaffir lime chutney for dipping. Other choices are the Shredded Crab ($19), bite-sized rice pancakes topped with spiced shredded crab and tomato. As the name implies, Paneer Lentil Soup Shots ($19), a lentil-based South Indian clear soup, is served in a shot glass. Lastly, Prawn Cutlets ($21), fragrant South Indian Spices, make a bold statement in the golden panko-encrusted chopped prawns.

Next on the menu are the Shared Plates, where signature dishes include Okra special ($22), sautéed whole okra in blended onion tomato sauce with a hint of pomegranate. Chicken Tikka Masala ($24) tender pieces of chicken are marinated in a blend of spices and then grilled to perfection, giving them a smoky and slightly charred flavor. The rich and creamy tomato-based sauce boasts fragrant spices creating an irresistible aroma and taste. Famous in the region of Goa and at aRoqa is the Goan Shrimp Curry ($27). The dish features sautéed jumbo shrimp in a blend of coconut tamarind sauce.

Traditionally Indian cuisine comes with fragrant basmati rice, and aRoqa’s Shared dishes follow suit. But it would be remiss if you don’t complement your shared plate, especially if it’s the Goan Shrimp Curry with an order of Garlic Naan ($7). It’s synonymous with having peanut butter and jelly and always pleases. The soft and fluffy texture of the bread complements the Goan Shrimp Curry well, making it an irresistible combination. Every bite of naan with curry is like a journey to the heart of Indian cuisine, where spices and flavors converge in a symphony of deliciousness.

Beyond the Taste and Shared Plates, a variety of Biryani ($22) and a selection of Stuffed Breads ($7) like Paneer Aur Hari Mirch Kulcha, stuffed with Indian cheese and green chilies are available to order.

Dessert

For desserts, aRoqa’s are imaginative and visually appealing, as expected. For example, the Rose Pudding with Gulab Jamun ($15) would be perfect to serve at a watch party for the highly anticipated Barbie movie. It features a baby pink hue, is adorned with sliced almonds, and is topped with a bright yellow flower. The pink color comes from the infusion of rose essence. It is also topped with soft and spongy Gulab Jamun balls, making for a perfect blend of flavors and textures.

Based on the crowd populating the tables at 6 pm on a recent Wednesday night, it’s clear aRoqa’s offerings will keep generating neighborhood buzz.

aRoqa
Website
206 9th Ave, New York, NY 10011

The post aRoqa Brings Modern Indian Cuisine to Downtown New York appeared first on Honest Cooking.

Some chefs follow trends and others are in a constant search to try to define their personal style. Neither is the case of Vaughan Mabee from Amisfield, awarded as New Zealand’s restaurant of the year in 2022. The Kiwi chef has taken over a decade to develop his vision, a very personal and unique culinary language that tells the story of his country through dishes like the Putangitangi Duck ice cream cake. 

There are thousands of relevant artists that made an impact and left invaluable contributions and treasures to culture throughout history. But only some have reached a level of stardom and recognition in the collective memory. Dalí, Da Vinci, Picasso, Warhol, Klimt, Monet, Frida, Pollock. These names automatically take many of us straight to an image that we’ve seen over and over again. From history or art books, to museums, t-shirts, mugs and other countless merchandise. Those artists redefined what art meant at their times. They created new ways, techniques and paradigms that later filtered down to inspire others. And so the eternal debate of inspiration versus copying began.

When it comes to food, nostalgia takes over the collective memory. A Danish person will think of smørrebrød, a Venezuelan of an arepa, only to be topped by meals that have undeniably transcended their borders, like a burger, ramen or a pizza to name a few. Then there’s the top culinary world. In this craft there are also several standouts amongst the best of the best. The Adriàs, Rocas, Keller, Ducasse, Redzépi, Bras to name some. You don’t even need to name them and any chef would easily recognize a dish by any of those stars. That’s what differentiates the ones that create from the ones that follow and in the Otago-region of New Zealand, chef Vaughan Mabee has dedicated almost fifteen year of work to discover his own unique style, one that will most likely catapult him into international stardom now that he feels ready to share it with the rest of the world.

His house, Amisfield, is undoubtedly one of the most remote top restaurants in the world, and where the awarded chef tells the story of New Zealand through a tasting menu filled with local and seasonal flavor, innovation and creativity. A menu that expresses his love and respect for nature and has made the chef a local hero. He cooks dishes that smell, taste, look and feel like his motherland. Dishes like the Putangitangi Duck ice cream cake, a dessert that consists of a cake base topped with duck liver ice cream, covered with his own version of New Zealand Chocolate, feathers made out of duck fat icing and a crunchy beak filled with fermented elderberry jelly. 

It was introduced to the menu in 2022 and since then it has evolved into what could probably be named one of Mabee’s most personal creations. The Putangitangi duck, as it is called in Maori, is an endemic species from the country and is an animal that fascinates him. He considers it a romantic bird as they breed in their second or third year and then pairs stay together for life. “I wanted to create a dessert that’s based on the flavor of duck and that looks exactly the same as the native duck head,” he explains.

The inspiration comes from nature, from his love for this product, from hunting, and from the fact that it’s actually illegal to serve this bird in the restaurant. He resorted to creativity and technique to make that same impact without actually using the animal and created an extremely realistic ice cream cake that comes to the table and is meant to be shared by pairs, just like the inseparable pairs of ducks. At the same time the dish is a play on the Kiwi kid dessert “the jelly tip”, and ice cream popsicle that reminds Mabee of his childhood.

Making it was a mission. He had to produce his own molds for the head and even went hunting for some of these magnificent ducks himself during a specific season to create them. The next challenge came when Mabee wanted to make the beak edible, but as real as possible. “Many chefs use parts of the animal as a utensil and as part of the plating to round up the story or the visual, but I wanted to achieve the same impact without actually using the animal, and that meant creating a super realistic beak, one of the most beautiful parts of the duck in my opinion,” explains Mabee. 

The first step is the duck liver ice cream. To make the mix Vaughan heats up milk and cream with tapioca starch till the tapioca is cooked out. Then he mixes egg yolks, milk powder and sugar, pours the hot milk and cream on the yolks and sugar and returns to the pan to cook until it reaches 83C. Then he adds gelatin, paté, salt and beetroot juice. Then, using a paco jet, he turns it into a rich and creamy ice cream, the main part of the dessert.

The beak is filled with an elderflower gel made by hydrating agar with water and beetroot juice. Then the chef adds syrup, vinegar and wine in a large pan and begins warming them. He then brings the agar, water and beetroot juice to a boil for 30 seconds and adds the beetroot mixture to the warm elderflower. When the preparation is chilled down and fully set, he breaks the mixture into small chunks using a spoon and uses a thermomix blend until completely smooth.

A useful ingredient to help bring his idea to life would have been chocolate, but his ethos is to only highlight endemic products of New Zealand, and cacao isn’t one of them. That was the origin of the “New Zealand chocolate”. He created it by emulsifying harakeke seeds and uses the resulting mix to cover the duck liver ice cream. The last details, the feathers, are made out of a smoked duck fat icing and give a natural and organic texture to the cake. This is just a general overview of some of the steps that make this amazing dish. A masterpiece that encapsulates the vision of Vaughan Mabee’s work. His pursuit of excellence through technique, uniqueness and creativity, and of course his love for New Zealand.

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