Hey New York, we just got two cancellations for tonight’s FROMAGE dinner — their loss is your gain. Text 617-285-0167 and get in on the delicious action.

First Boston Organics delivery. Yeah khed!

Check out my dear Jessica’s rundown of piquant libations on Brooklyn Based 

today!

All good things come to an end As many of you know, this Newyorkavore is leaving the Big Apple for Beantown. Yep. I’m heading back to my hometown of Boston as of tomorrow (hurricane permitting). I really can’t think of a more fitting venue to have enjoyed my last big fabulous New York meal than the very soon-to-shutter legend in its own time M. Wells in Queens. It has all the trappings of a covetable New York restaurant experience: a glowing Times review, just a handful of sought-after seats, a line of eager foodies waiting anxiously around the block, fun waitstaff, and of course, innovative, magical, beautiful food that makes you feel amazing and special just for eating it. So what if we had to wait outside without any guarantee of getting in, or that they ran out of seats and we had to stand and eat, or that it was out in Queens… all the pain-in-the-ass-ness was worth it, much like so much of what this city has given to me.

As for my bloggerdom, it will live on in some form or another. Probably with a new name to fit my new life and with expanded interests including but not limited to food and cooking. It’s been an amazing seven years living and eating in the city, and a delicious three years blogging about it.  See you up north & xo.

S’more for breakfast @bluebottlebk

Working the La Strada booth at the Providence Foo Fest on Empire St today. Come on down!

Up in the Lakes Region of NH for the week, pillaging my grandma’s garden to make fresh basil pesto, pasta primavera with zucchini, eggplant and squash, plus gorgeous green salads with tomato and cucumber. Summertime in New England is pretty glorious, I must say.

That’s me, basking in the warm glow of a flaming Montauk Fog at Freemans. As part of the “Dark and Complex” portion of their cocktail menu, it was a refreshing blend of gin, orgeat and lime juice, with a layer of bright red bitters along the top. The green chartreuse came in an inside-out half a lime, fully aflame! I blew it out, dumped it in, and so it began. Who doesn’t love a bit of pyrotechnics at happy hour?

shantishack:

shackalicious!

Oh no! A big fire upstairs from my friend Adam’s newly opened and raved about taco shop Cochinita in Clinton Hill has temporarily closed up the shop. He’s working hard to reopen as quickly as possible, though the process could take months. So if anyone knows of any commercial kitchen rentals for catering jobs and/or pop-up options, send me an email at newyorkavore@gmail.com and I’ll forward along to Adam. 

While others chased after the ice cream truck or ordered another frozen margarita, I used our heatwave as an excuse to make crêpes — dozens of them — at a cooking class at ICE. After a steep learning curve in which I got the hang of exactly what temperature the burner should be, how much batter to pour in, how long to leave it be, and of course, the intricacies of the ever-important flip, I got the hang of making paper thin crepes with which to harness sweet (Crêpe Suzette) and savory (herbed goat cheese-filled) preparations. We also made blintzes, blini and galette with various tasty toppings and fillings to round out our griddled offerings. I quite literally slaved over a hot stove, but it was well worth it.

My idea of lunch: the special Chef’s Salad (med. rare steak, avocado, cucumber, cherry tomatoes and mixed greens with roasted pepper dressing) at the counter at Westville Chelsea. Don’t forget the frozen mint lemonade. 

Pizza nite in Cherry Grove

Famous sticky bun at the Cupboard Cafe in New Harbor, ME