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They have the most incredible caramels in the world. The macaroons are top notch as well. It’s more of a candy shop than a patisserie shop.
There’s a quaint hotel on rue de bac. It's the quintessential Paris
experience. The block is the most luxurious shopping street in Paris. It’s on the left bank, a 5 minute walk from almost every place you want to be in Paris. It’s an incredible location, small rooms in a really intimate setting.
It’s a little wine bar, great pressed sandwiches. Truffle egg toast is a must no matter what time of day. Incredible wine bar; it’s just a Panini bar with crostinis. The owners come from the west coast, Jason and Jennifer and their pretty awesome. You get all types of crositinis with fresh ricotta cheese, very market driven with a focus on fresh food. They have great pressed and soft sandwichs. It's really just a quintesional roman inoteca. You can go in the morning or at night and have to equally satifying experiences.
The best espresso in all of new york city; it's worth the wait. Sit at a table outside and drink the best espresso in the NYC. Its served with a bearfoot print chocolate. They have a shrine to Jimmy Hendrix on the wall.
I love anything on the chalk board particularly any type of liver or kidneys. They have dandelion salads with anchovy vinaigrette. I love their pasta fagiole and their white bean stew with sausage.
It’s a very cool little bistro for dinner. It’s part of the newer bistro movement in Paris, delivering 2 star michelin food. They remove everything unnecessary to the experience. Just great food and great wine. A long the lines of the Nordic style of design, wood tables and wood chairs, very basic.
Right next door to Poilane bakery is la cuisine de bar, a little wine and sandwich bar. They use the same bread- which is the best bread in the world. Anyone trying to truly make great bread emulates Poilane bakery. They slice the big rye breads, so you have these large 7lb pieces, toasted really well, top it with poached chicken and anchovies or goose rillettes, or what ever they have that day. Slice it up and serve it with a little salad and a great glass of wine. It’s a perfect for lunch.
A cool little restaurant-- 2 young chefs devoted to charcuterie, locally sourced products and putting out tremendous food with integrity. They do a great tongue Rueban; everything is wrapped around charcuterei. It’s small place with good food with tasty salads, cured meats with bagel chips. It definitely speaks to what I prefer to eat if I don’t want to eat fish. Salts cure is a refined version of Katz's deli and Canters.
Neptunes Net Seafood, up at county line, is the kind of really fresh seafood I love. I’m a flip flop guy; the crowd, the surfers, bikers and people that frequent it make this place what it is. I love the overall casual atmosphere, it’s like a beer garden in Germany with one of the most epic views of all time. It’s the best place to indulge in fresh seafood in the afternoon. They do a lot of fried food and burgers but the steamed fresh shellfish is great. They have incredible shrimp and clams.
Delphine is more of a California bistro, inspired by Mediterranean cuisine, with a a lot more Spanish French Italian influence. From the Costa Brava to Italian Riviera. It’s an exciting part of the world to deal with; the idea of bright, brininess of southern France and the rich, buttery, creaminess of Northern Italy. Delphine has a heavy seafood menu with a lot of rich, exciting flavors. I think of garlic anchovies basil, all those rich spices and spirits like Chartreuse, Sherry and Grappa-- delicious. This region has all of the best ingredients in the world and that is what we cook with. My favorite dish is fish in general- all the fish we do is delicious: the raw bar, the plateau de fruit de mer. We do raw bar Mondays- $1 $2 oyster night. It's there to encourage the over indulgence of the finer things in life, enjoying too many oysters and too much champagne. The a la carte trout meuniere is a classic preparation: sauté trout with lemon parsley brown butter sauce, a riff of dish that I had in new orleans at Ugelsich’s. It’s a very cool place in new Orleans. I had this trout dish, crispy skin, cornmeal crusted, smothered in potatoes, shrimp and capers. I do a slightly refined version of that dish with shrimp, potatoes and capers. I like the combination of fish and meat- not in the surf and turf way; we do an arctic char, it’s a wonderful fish that is indigenous to the landlocked lakes of the Italian alps. It’s salmon like in texture and flavor but less pungent, but still fatty with a much more delicate skin that crisps up just beautifully. We prepare the char with a garbure which is a traditional French, brothy stew with lots of garlic celery cabbage, duck and pork. It’s a pork and cabbage soup with a delicious rich broth. I used that as the winter preparation for the arctic char.