We visited Jewel Bako after Chef Kousaka’s departure, sadly, we were not impressed. May be the year-new chef still need time to break in, or other things still need to gel. But we can say with a definitive tone that, we like Jewel Bako better when Chef Kousaka was behind the counter. That is not a fair statement, I know, but we miss Chef Kousaka. So late last month, we headed west to Kosaka.
Food & Pixels Posts
What is it like to be young and acclaimed? Ask Chef Stone and Chef Fabian of Contra, the owners of two critically acclaimed restaurants in LES, and both under 30 when they did it. The two met at the French Culinary Institute (now International Culinary Center), then the duo went and did their stint separate ways. With resume like (respectively) Jean-George, Noma, the Modern, Isa among other places, the pair met up again and opened Conta in 2013. In an interview, Chef Fabian said they set out to open an ice cream shop, somehow other ideas got thrown in, and it evolves to become what we now known as Contra, a contemporary restaurant. I have yet been to Contra, but on a late June evening, we visited the younger , hipper little brother, Wildair, which is just two doors down from Contra on Orchard street.
Marumi, the first sushi place in New York I fall in love with. It begins when I was a fresh grad who have no money, bold enough to sold my car and move to New York City with no job prospect in sight. I would work 20 hours a day, have only a plain bagel with no cream cheese for lunch (well, cream cheese cost extra $0.50 at the time). Drowning myself in cheap coffee and smoke way too much to keep myself awake and not feel the hunger.
It wasn’t until my second Christmas in New York that I felt I can live here, not only survive. It was that winter, a friend invited me to a birthday dinner at Marumi. Right there, it was love at first bite. A favorite was discovered. That was 2002. It’s been almost 15 years now, and I consider myself a loyal regular at Marumi.
These are probably old news now, but I have been busy (eating), and finally get around to organize what we did in Miami……
Most people go to Miami for the sunny beach paradise, or the hot night scenes, some for the infinite pool side parties with frozen beverages, but I come to Miami for one thing, food… well, mostly. The sweet fried chicken at Yard Bird itself is enough reason for me to hop on the plane, plus the stone crab, and all the Cuban food… Honestly, I really don’t know how folks who live in Miami keep up with their beach body. Though our visit to various eateries, everything had been amazing, and we were very satisfied and keep going back for more. But, there’s always a but. During our most recent visit to Miami, we have encountered our first disappointment.
The Pubbelly boys, a trio of rising stars in the culinary world base out of Miami. Since the opening of Pubbelly in 2010, this empire now has 6 restaurants under the brand. All are critically acclaimed. Pubbelly and Pubbelly Sushi in Miami are both on the Eater Miami heat map for a long time, and still are. In fact, the year that Pubbelly opened, Chef Mendin was nominated for the James Beard Foundation’s Best Chef South award. He made it to the semi-final, then again and again, four years in a row. The other Pubbelly boy is Chef Navarro. The brothers met while working together at Nobu Miami and Sushisamba. Between this dynamic pair, Mendin takes cares of food, while Navarro gets in touch with his designer talent, and whatever they are doing, they seem to be getting it right. But….. we feel very differently.