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Welcome to The Lunch Belle, a NYC based food and travel website that views various dining scenes and destinations through the lens - and belly - of a highly opinionated thirty-something.

xoxo, 

Lindsay

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My delicious calendar
  • 7/20-7/22: Fire Island
  • 7/24: National Tequila Day at La Biblioteca
  • 7/29: Nicole's baby shower
  • 8/3-8/5: Montauk
  • 8/5: lunch at EMP Summer House
  • 10/25-10/28: El Paso
  • 11/1-11/4: Aruba
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Wednesday
Dec202017

The Best Menu Items At: Hwa Yuan

Comprised of three spacious and plush levels, Hwa Yuan has made quite a splash in its recent return to Chinatown (post closure in the 1980's). And no trip to the restaurant would be complete without at least one order of its piece de resistance: Chef Tang's famous Cold Sesame Noodles.

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Monday
Dec182017

The Best Menu Items At: Lucciola

Located just about as far north as I'm willing to venture on a "school night," Lucciola is a newer Italian with a full bar and a hip, European vibe on Manhattan's Upper West Side.

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Wednesday
Nov292017

Recipe: Pumpkin Cookies with White Chocolate & Butterscotch Chips

While some people ring in the fall/autumn/holiday season with pumpkin-spice lattes, I prefer to inaugurate the cooler temperatures with food. To be more specific: Rather than sip mine, I take my 'sweet and pumpkin-y' in the form of a cookie.

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Thursday
Feb022017

The best menu items at: Gazala's Place

There's no liquor license and the dining room definitely leans toward the "intimate size" of the stereotypically small NYC real estate spectrum, but you don't go to Gazala's Place for the atmosphere or the craft cocktails. Rather, you come here for the incredibly delicious, authentic Druse cuisine, which could best be described as Middle Eastern, save for a few differences. Here's a great example from the NY Times (upon their visit to the restaurant): "The differences are in the details, like that Druse pita — called sagg pita, after the griddle it is cooked on — which Mrs. Halabi makes daily. It’s thinner than a crepe, as wide as a small pizza and pliable like lavash. A sprinkle of cornmeal gives it texture, but it is mildly flavored: an accompaniment, not an event in itself."

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