Mystic Oysters, Fresh

A plate of Mystic oysters sits on ice like a small shoreline you can bring to the table—rough shells, briny hush, and the quiet confidence of something that doesn’t need much help.

Mystic Oysters, Fresh is a simple promise, but it carries a whole place inside it. You can almost hear the room around them: the soft clink of ice shifting, the pause before the first taste, the way good food makes time feel slower and more spacious.

There’s something grounding about oysters in the shell. They don’t try to be pretty; they just are. The ocean has already done the work—salt, cold, and patience—leaving you with a bite that tastes clean and alive.

If you’re building a raw bar moment at home, keep it spare. Cold plate, plenty of ice, a knife you trust, and whatever small rituals you like. Let them be what they are: a little weather, a little water, and a reminder that the ordinary can still feel mysterious when you stop and pay attention.

Some meals fill you up. Others feel like they open a window. These do both.

Ending the week of Watermelon at Rosie’s

| #margarita #eastvillage #sundayfunday @Rosiesnyc
| ???
|Ending the week with a Watermelon Margarita at Rosie’s. National Watermelon day was this week and after surprising my coworkers with Yellow Watermelon I decided to end the week with sometime more traditional.

The food at Rosie’s was good, the atmosphere was cute, the patio was great, and the margarita was amazing. Overall the perfect Sunday Brunch day with Rolando!

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Melo Yellow Watermelon Spa Water

Melo Yellow Watermelon Spa Water

Another silly national “holiday”, so Happy National Watermelon Day!I choose to make some infused spa water with yellow type of fruint. It was not my intention but the color of the watermelon confused everyone in thinking that there was pineapple involved. It was interested to see everyone taste the water and be surprised. I thought it would be enough that i sliced some pieces up and put them in half of the rind, but most did not make the connection. LOL

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Brown Butter Cod from Blue Apron

| #cooking #934 #nyc @blueapron
| ???
| Another Blue Apron meal and I am starting to see some repetition.I am almost positive there is some research behind what ingredients are available, costing factors into bulk purchasing from vendors, and generally what customers prefer but a vast majority of the fish dishes include Cod. I do not want that to come off as a criticism but more of an observation. That being said, this was a very tasty dish and I now have have knowledge to make a brown butter sauce.
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Rainy day museum day

Rainy day museum day.

Outside, the city felt rinsed and heavy, the kind of weather that turns every block into a long exhale. Inside the museum, everything was quieter. Even footsteps sounded like they were trying not to interrupt.

I found myself looking down into a courtyard: pale tiles darkened by scattered rain, three round planters like small ponds holding lily pads and green drift. Thin lines cut across the space like careful strokes, as if someone had measured the air and decided where it should rest. A few benches sat empty, waiting patiently. The whole scene felt arranged, not staged—settled, like a room that has learned how to live alongside the day.

I like museums most when the weather pushes you into them. You don’t rush. You wander. You let the building hold the noise for you for a while. And for a moment, the outside world feels far enough away to become interesting again, something you can return to with fresh eyes.

When I finally stepped back out, the rain was still there, doing its slow work on the streets. Somehow it didn’t feel like it was keeping me from anything. It felt like it had given the afternoon a shape.

Supper Squad at Vic’s

Tonight the Supper Squad has gathered at Vik’s Noho.
| So here is the rundown – we tried several of the apps (4), 2 pastas and a pizza. The carrots were to die for, a vegetarian dream, but my favorite was the Borsa “Little Purse” pasta stuffed with ricotta, hazelnut, and lemon sauce. They also had a very nice wine selection. I would recommend sitting at the back of the restaurant near the kitchen as there is a glass skylight area that is nice and bright.
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Soho Shopping Haul with DBG2614

Soho Shopping Haul
| @diesel @clubmonaco #dbg2614 #soho #haul
| I started today out with the intent to play some PokemonGo in Soho. I ran my battery down to zero so I started shopping.
I was doing a good job at resisting my shopping compulsion until I saw a 5 foot long pair of Diesel Black Gold jeans hanging at the Diesel Soho store. Needless to day I was intrigued, and was convinced to try them on. The DBG 2614 are really quite cool. They are made to bunch as  you wear them and have this texture that I could never achieve on other jeans. They are lightweight and stretchy, so easy to bunch how and where you like. I found that If I bunch them over my entire leg they do slightly drift down as the day goes on. On a side note I bought a matching short sleeve button down and shorts from Club Monaco just for a laugh and ended up really liking them.

| ◾️??

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Gym Leader for a Day PokemonGo

| #pokemongo @nintendo #gymleader #pokemon #fearow
| The PokemonGo craze is pretty fun, if I do say so myself.I was excited to see Pokemon in the real world and now to be a Gym Leader like in the games. What a strange and wonderful time we live in.
| ✌?️???
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A Gilt Noir Status Perk | Zachary Prell at Saks off 5th

| #giltnoir #nyc #q&a @gilt @ZACHARYPRELL

| To my suprise there are men’s perk from Gilt.com and the first I experienced with a see-now-buy-now post show disgussion by Zachary Prell.I was excited to finally cash-in on a perk I received as a result of spending… enough money… on Gilt.com and acheiving “Noir” status. The conversation was very intimate, starting with champagne and a meet-and-greet, followed by a Q&A. The Q&A centered mostly around how Zachary brought about the vision of his fashion line and how there was a learning curve to starting a business out of his general area of expertise. Zachary is extremely approachable and as a fellow “Zach” I was please to see the good name being shed in such good light. Overall the experience was good and I would not hesitate to go to another Gilt Noir perk.

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Summer Cold Soba & Tempura

| #soba #nyc #Japanese @SobayaNYC
| ??❄️
| Call it a weakness, call it a habit, call it delicious ~ There are few things that beat the summer heat but one of my favorites is cold soba.Sobaya in East Village has to be my favorite for any temperature of Soba. Soba-ya (meaning soba restaurant) uses natural ingredients and “buckwheat flour from Azumino, Nagano which is best known for sobako in Japan and also, buying first grade sobako milled by Kurashina Mill”. They have an amazing lunch special that includes Soba or Udon of your choosing, plus a side salad/soup, and tempura! Everytime I eat here I am never disappointed.
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My First Blue Apron with Crispy Cod and Summer Squash

| #916 #food #dinner @blueapron
| ???
|I have been meaning to try Blue Apron, or something similar, and finally made the commitment. After reviewing many services, Blue Apron appeared to have the best track record and most choices.The first meal I made was a Crispy Cod ribboned Summer Squash dish. I had never cooked, let alone pan fried fish before, but i’m please that the result not only looked pleasing but was tasty! Initial assessment of Blue Apron is pretty good. However, I wish there was a better way or an alternate way to dispose of the ice packs.
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