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Tag: tasting menu

Kochi – One Michelin Star

A photo essay of Kochi, a modern Korean restaurant in New York City's Hell's Kitchen.

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The star of this meal is the nut-free garlic scape pesto. But it’s surrounded by cheese tortellini and chicken as well as a simple salad with just lettuce, scallion, and sweet blush wine vinaigrette. Of course it’s served with my go to white wine. Honestly, it’s cheap, it’s a big bottle, and it goes with everything.

Chopped brisket sandwich from Saturday’s nine-hour smoke, topped with apple-kohlrabi slaw with scallion, jalapeño, cilantro, and citrus.

I once at three lobster rolls in a day. That was a good day. This is the lobster roll, I went back to have again. More details on the website.

See that sushi on the left? That is a pickled mackerel with a shallot vinaigrette. It’s my favorite sushi at Karma.

First time having lunch at Nosh by Concord Market. I got the sausage with sauerkraut, dijonnaise, and grilled peppers along with a simple green salad. Others enjoyed the roast turkey club and the chicken caprese wrap. We also played a little pool and shuffle board with my little guy.

It’s been a while since I had a donut this good. The apple donut at Donna’s is so light and airy and the apple cinnamon filling is awesome.

Last weekend I had an amazing dinner at Asta in Boston. Not only was the food, like the ramp risotto and the stuffed quail amazing, but the service was fantastic. It felt like eating in a friend’s kitchen. See more at concordculinary.org or use the link in my Best of Bos highlights.

Did Louis’ Lunch invent the hamburger? The Library of Congress says they did, but when was the last time Congress got something right? It doesn’t matter though because where else are you going to get a burger cooked on a vertical cast iron broiler from 1898? Read more at concordculinary.org

Broke out the smoker for Memorial Day. I did a seven hour applewood smoke on the ribs after slathering them in mustard and adding a heavy coat of rub. I also did a two hour smoke on the bratwurst and chicken thighs. I served it all with a tomato-corn salad.

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