Ink hit paper Friday and now I finally have an apartment in New York City. I’ve been here for a few months and have looked, and looked for an apartment. It’s not an easy task. There were trials and tribulations along the way, but I finally found a place I really like. It’s in Carroll Gardens in Brooklyn, which was my first choice due to the proximity to a) the Subway b) my friends c) the great neighborhood near by.
It’s a one bedroom, not huge but not tiny either, and I have a small office where I can keep my computer. I move in May 1st (after it gets new paint, doors, windows, etc) at which point I’ll post up some pictures. After I’m in, expect blog posts to become much more frequent.
Here’s an animated 360° Google Maps street view of my block:
Game on mother fucker.Permalink
So, it’s finally happened. I’ve got a job and I’m moving to NYC. I’ve been talking about this for a long time and I can’t express how excited I am to finally be doing it.
I’ll be working for IAC in the awesome Frank Gehry designed building in Chelsea. My job title is “front end developer” and I start on December 10th.
My last day at my current job is December 5th, a Wednesday. That gives me just four days to pack up in Rochester, move everything I own into storage, and show up for my first day of work the following Monday. I had once planned to take some time off but that is not going to happen even a little bit.
One of the coolest things about my new job will be working in the Frank Gehry designed IAC building. It’s been written about in a few places and is the subject of many pictures. For more coolness check out the building’s web site. How many buildings have their own web sites?
Since my day-to-day life is about to change drastically, AllMyLiesAreWishes is going to change as well. I’ll be using this blog to post random cool things I find and talk about restaurants and TV like always but I’ll also be chronicling all my fun adventures in the city. Stay tuned. I’ve got some cool stuff in the works.Permalink
Applebees has sliders on their menu. I think it’s safe to put a bullet in that trend and give it a proper burial. It had gotten to the point where you couldn’t pick up a cooking magazine without finding a recipe for “gourmet sliders”. Blame Daniel Boulud, blame Walter Anderson, blame whomever you want, I’m just glad the fad is over.
Now, before we’ve even had time to mourn the passing of this mediocre craze, a new one is rearing it’s ugly head. And that head is made of cheese. Grilled cheese. First the New York Times talked about grilled cheese culture in LA. Then the owners of The Bourgeois Pig got involved. Now it’ll only be a matter of time before Wylie Dufresne or David Chang starts adding “Upscale Grilled Cheese”—in the form of a deconstructed “Grilled Cheese Fondue” and a “Cubano Asiático: Grilled Cheese with Pork and Pickles” respectively—to their menus.
Count me out already. I don’t want to pay $20 for 10oz of melted fontina and manchego no matter how much its aged or what kind of life the organic fromagier lived while making it. Let’s just fast-forward to the Friday’s version and get the trend over with.Permalink
What would you do if you knew you were never going to taste anything ever again? If you’re like this man then you’d go to all your favorite New York City restaurants one last time. What, then, would you do about securing a reservation at uber-trendy Le Bernardin? It seems you’d be taken care of by head chef Eric Ripert who is cooking a multi-course meal for the desperate foodie before his impending operation. Check out the personalized “Doomsday” menu:
White-Soy-Yuzu-Marinated Fluke; Seaweed and Spiced “Rice Crispies”
Riesling, Château Bela, Slovakia 2003
Warm Poached Lobster; Sweet-Pea-Verbena Mousseline; Chilled Grapefruit Broth
Mas de Daumas Gassac, Vin de Pays de L’Hérault 2006
Sautéed Calamari Filled With Sweet Prawns and Wood-Ear Mushroom; Calamari Consommé
Grüner Veltliner Federspiel, Emmerich Knoll, Austria 2005
Barely Cooked Wild Alaskan Salmon; Daikon, Snow Peas, and Enoki Salad; Sweet-Pea-Wasabi Sauce
Muscat Grand Cru Speigel, Jean Pierre Dirler, Alsace 2003
Wild Turbot; Shiso-Maitake Salad; Lemon-Miso Broth
Puligny Montrachet le Trézin, Marc Colin 2004
White Tuna Poached in Extra-Virgin Olive Oil; Sea Beans and Potato Crisps; Light Red Wine Béarnaise
Vosne Romanée 1er Cru Les Beaux Monts, Daniel Rion 2001
Roasted Apricots, Black-Sesame Panna Cotta, Cherry Granité, Soy Caramel
Tokaij Aszu 5 Puttonyos, Disznoko, Hungary 1999
Milk Chocolate Pot de Crème, Caramel Foam, Maple Syrup, Maldon Sea Salt
What a lucky guy. Ripert seems like a class act too, it’s really great of him to offer this. The question now would be, is it worth potentially losing your sense of taste forever if it means you get a special meal cooked by Ripert?
If Ripert looks or sounds familiar it might be his dual appearances on Top Chef this season. He was guest judge on last week’s Aspen show and he didn’t care too much for Bryan’s choice to let the diner choose the cheese.Permalink