Welcome to The Lunch Belle, a NYC based food, travel, and hospitality consulting services website!  I'm glad you're here.



Search this site
Contributions & affiliations

Tabelog Reviewer TheLunchBelle



My delicious calendar
  • 6/20-6/23: Milwaukee
  • 6/28-7/7: Turkey & Greece
  • 7/17: Lionel Richie concert
  • 7/20: Rockaway Soiree
  • 8/10-8/19: LA & San Diego
  • 8/31-9/2: Nantucket

Need more streamlined advice?  Shoot me an email with your specific requests:  Lindsay@TheLunchBelle.com.

Entries in News you can actually use (101)


(NYC) App review: NightOwl

The thing about LA is that it's the proverbial red headed step-child of NYC.  And rightfully so!  Sorry, LA, but it's true: Everything happens New York.  And everything happens in New York first.  From the hottest new workout sensation and organic "make your own salad" joint (I'm talking about you, sweetgreen!) - to fashion and trends in every single market, the Big Apple will always reign supreme. 

And speaking of yet another thing that hasn't quite made its way to the City of Angels: NightOwl - a smart, mood-based bar/nightlife recommendation app.  Think of it as the Seamless Web (or another website where you can filter what you're craving by almost any genre under the sun) of bar-hopping.  

Here's how it works:

  • NightOwl pulls data that's scattered around the web - along with its user-submitted tags - to get you to a bar that you'll love for any situation.
  • These tailored bar recommendations will be based on the time and day of the week of your search...because we all know that a hungover Sunday afternoon is completely different than a raring-to-go Friday night at "quittin' time."

I mean, imagine the possibilities!  I can think of like 10 situations/week where I'd use NightOwl: Happy hour, girl's night, celebratory post-work cocktails (Let's pretend someone got promoted! Bahahhah, as if!), blind date, brunch 'drink and drown' options...shall I continue?  Sorry, I like love to drink!

Open the app - filter by location, then "categories" and "features"...and review your custom results!OK, NYC: If you didn't already download this app after reading the second paragraph in this post, what the hell are you waiting for?  Seriously, do it!  It's free!  And amazing!  And so necessary!  And...so not yet in LA.  Sigh...


Until we drink again,

The Lunch Belle


Calling all oyster fanatics in Boston, NYC, and San Francsico...!

*This event and article were attended/captured/photographed by Jean Hsu and edited/formatted by The Lunch Belle*

Picture it: Last Thursday eve, the ultra-exclusive 20th floor of the Hotel on Rivington was abuzz with free-flowing rose wine and freshly-shucked oysters.  What could possibly be more fitting for the launch celebration of Pearl, an oyster app?   

Photo credit: Jean Hsu

What's so cool about the Pearl app is that it can help shape your repertoire and oyster-ordering experience with an alphabetical catalogue of (oyster) names, plus where they're from, and "laymen" keywords to describe the way they taste.  At least for me, oysters are like wine in the fact that they acquire their distinct flavor directly from the environment(s) in which they hail: While I love my West Coast wines (shout out to Napa!), I prefer oysters from the East, due to their brininess and higher salinity content.

Oyster index!With the Pearl app's user-friendly navigation, there are so many fantastic features!  A few, for example: You can like/unlike oysters (a great record-keeper for future reference), and find out which varieties your favorite restaurant is shucking that day!  How f'ing rad is that??

Which oysters is your favorite restaurant serving today?Pearl wasn't the only company launching a new product at last Thursday's soiree: Kevin Joseph, of NY Oyster Week and the founder of Empire Oyster, and Chef Rob McCue introduced Spirited Pearl, which are beautiful liquor-filled (tequila, vodka, whiskey, etc) spheres used as oyster-topping accoutrements.  As you slurp, each "pearl" bursts with the intense flavor of its respective spirit, thus enhancing the mollusk's natural merroir.  My favorite?  The gin Spirited Pearl (as seen in the photo, below)!

(Photo credit: Jean Hsu) A gin Spirited PearlWhat does the future look like for Pearl?  Founder, Sam Asher, sees his company eventually expanding to include a broader range of seafood.  And meat!  He wants to be able to connect people to the specific foods they are seeking - and help lead the consumer/end-user to restaurants that are proud to feature these unique products in their kitchens!  Truly, a symbiotic relationship.

(Photo credit: Jean Hsu) Sam Ash, founder of PearlIn a world with so many processed and unnatural products in our foods, it is nice to know that there is a focus and a future for oysters - nature's true "farm to table" food.  Each mollusk is a precious vessel carrying the flavors of its waters within.  I find it incredible that one can experience the flavors of the New Zealand's Kaipara Harbour at a restaurant located merely blocks from their West Village apartment! 


Until we eat again,

Jean Hsu for The Lunch Belle


Ice cream and same-sex marriage

This just in from People Magazine:  To celebrate the Supreme Court’s decision that ruled same-sex marriage legal throughout the United States, the Vermont-based ice cream company chose to rename their iconic Chocolate Chip Cookie Dough ice cream I Dough, I Dough.  'Ben & Jerry’s is proud of the Supreme Court’s landmark decision against discrimination as it boldly stands up for equality for same sex couples everywhere,' said Jostein Solheim, CEO Ben & Jerry’s, said in a statement. 'And at Ben & Jerry’s, there’s only one way to celebrate: with a scoop of I Dough, I Dough, Marriage equality never tasted so good!' he added."

Congratulations to all and GOD BLESS AMERICA!!  #lovewins


Until we eat again,

The Lunch Belle


Kitchen serenity found: A virtual 'culinary guardian angel'

OMG.  Have you ever been following a recipe, seemingly swimmingly, when all of a sudden there's a method that comes out of left field?  You know what I'm talking about.  Something along the lines of, "...next, you will French the lamb chops."  Um, hello!  How the fcuk do I 'French' a lamb chop?

Rather than look through a myriad of cookbook indexes or scour Google/YouTube (sorry, I just don't have time and you probably don't, either), I have an AMAZING app/website that I want to tell you all about called TalkToChef, a virtual cooking hotline/chef 911.  Here's how it works:

  • When you're having a recipe "freak out moment," take a deep breath. 
  • Walk away from the cutting board/stove/oven/mixer.
  • Get a tissue and stop crying.  Blow your nose.  Get a hold of yourself, for god's sake!

  • Now, grab your iPhone and get on the TalkToChef app, or log-in to the website via your PC.
  • Once you're on the app/website, press/click on the Hotline button located in the center of the page.

  • Select a cuisine, cooking method, and/or diet.

  • Et voila!  TalkToChef will send a push notification to all of the chefs in the database who are competent to answer your specific question.  And, within a matter of seconds, you will be connected with an expert via video chat!

  • After receiving the valuable culinary advice, you can rate, review, and voluntarily tip the chef, plus share your experience on social media!

Pretty cool, eh?  So go ahead and save yourselves the time, blood pressure meds, and tragic 'Kim Kardashian crying face.'  Download this invaluable app and/or make TalkToChef a "favorite" website on your PC.  You'll thank me later, either after a mere kitchen emergency or for simply being able to conquer more challenging recipes (after all, you've got a virtual guardian culinary angel on your side)!


Until we eat again,

The Lunch Belle

Page 1 ... 3 4 5 6 7 ... 26 Next 4 Entries »