Weekend Eats Edit No. 2
ft. East Village, Chelsea Market, & Williamsburg
I made a bunch of baby scallops for the first time this week with lemon and parmesan risotto. They turned out pretty well, but apparently, I didn’t get the pan hot enough before searing them, so I need to work on that. Recipe pending. I did cook them in this delicious garlic and herb butter from Kerrygold that is now going to be a staple in my fridge.
I also made these delicious Broccoli Gruyere-Cheddar Egg Muffins (recipe coming this week).
Friday night, my boyfriend and I went to Joe and Pat’s for pizza and spritz. It was slammed, but the pizza was fire. Their Tri-Pie is basically a Rubirosa dupe, but dare I say better?
I wandered around Chelsea Market for a few hours on Saturday after my pilates class. I went to Lobster Place, ordered a glass of rosé and a steamed lobster, and ate it with my hands, with lemon and clarified butter, which was fun. I sat next to this family visiting from Chicago, and the dad was a chef and taught me all the lobster-eating tricks. Then I went to L’Arte Del Gelato and ordered a cone with two flavors: salted caramel and coffee. It tasted like an ice cream version of a Starbucks iced Caramel Macchiato, but obviously so much better.
Later on, my boyfriend and I had a delicious strawberry margarita happy hour at the bar next to Los Tacos. And then snagged some iconic Los Tacos tacos for dinner.
Today, we visited a couple of stunning condos in Williamsburg, and I have decided the neighborhood reminds me of Lancaster, PA, which I love. I loved this one building that architect Paris Forino designed. I loved all the detail. Truly stunning.
We checked out Blue Brown Cafe before the condo tours. And had brunch at Sweetwater after the tours. Both spots were great. After brunch, I checked out Partners and am excited to try these cold brew pouches I bought.
Tonight I made one of my staples – a delicious parmesan almond-flour-encrusted chicken pan seared in extra virgin olive oil and garlic and herb butter. And roasted asparagus, garlic, and honey bomb tomatoes. Recipe to come.
