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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
  • 12/15: brunch at Friducha
  • 12/15: Kevin's holiday party
  • 12/17: Bill's Townhouse
  • 12/24: Christmas Eve in Long Island
  • 12/24-12/30: Miami
  • 1/10: dinner at Zavo
  • 2/11-2/18: Zurich & St. Anton am Arlberg
  • 2/23: NYJL Winter Ball
  • 4/12-4/14: Sarah's bachelorette party
  • 4/24-4/28: LA & Jackson's bar mitzvah in SF
  • 6/21-6/23: Sarah's wedding
  • 8/14-8/19: San Diego
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Need more streamlined advice?  Shoot me an email with your specific requests:  Lindsay@TheLunchBelle.com.

Entries in Parties you weren't invited to (21)

Wednesday
Nov212018

European Olive Oil: A Lesson in Tasting, Pairing, and Eating!

Last Friday night, I was invited to a European (Spain and Italy) olive oil tasting event at my culinary school alma mater, International Culinary Center. To further entice the media and invitees, two world-famous chefs - Antonio Ortuno representing Spain, and Mario Rizzotti representing Italy - were tasked with creating an EVOO-centric multi-course dinner. This delicious and educational evening was produced by Ceq Italia Consortium and QvExtra! International to disseminate correct knowledge of (European) olive oils in terms of their quality and health-promoting features...

Click to read more ...

Wednesday
Oct142015

(NYC) A 'Journey to the Stars' with Michelin

*This event and article were attended/captured/photographed by Jean Hsu and edited/formatted by The Lunch Belle.  Unless otherwise noted, all photographs were captured by Ms. Hsu.**


The Michelin Guide Gala for 2016 - a culinary celebration in which the 2016 Michelin starred-restaurants are announced - was recently held at the Classic Car Club of Manhattan.  And I got to go!

Prior to the uber-famous Michelin Man making his grand appearance in a roaring yellow Corvette, guests were encouraged to mingle whilst enjoying light canapes and seasonally-inspired cocktails from several of the Guide's Starred restaurants. 

Of those that I sampled, the "Valborg" cocktail from Aquavit Restaurant (Famous Grouse Blended Scotch, grapefruit, and lemongrass-infused aquavit) was my favorite.  Snow Leopard Vodka, Cutty Sark Whisky, a plethora of wines from Napa Valley, plus G.H. Mumm Champagne flowed generously throughout the eve.  Additionally, we were treated to a tasting of Macallan's newest rare cask whiskey - served on the rocks (just how I like it).  And how about those ice cubes (below)?

I must admit - I was a little surprised by how small of a focus there was on food, considering all that I had read - and seen - about this event from prior years.  Mini crab and lobster sandwiches, watermelon bites filled with feta, polenta morsels, and crackers topped with smoked salmon/roe were periodically passed by waiters.  Additionally, there was a long table in the back of the space that featured a grandiose spread of artisanal breads and macaroons from Bridor de France.

After the squishy and adorable Michelin Man made his entrance, Michael Ellis - Managing Director of Michelin Guide - took to the stage and began to announce the Star recipients!  Below are  all of the *new* Stars that were awarded to New York City restaurants.  For the full recipient list, click here:

In regards to the cultural diversity and vegetarian-focus in this year's selection, I was really impressed!!  Congratulations to all of the brand new, additional Stars-gained, and annually-recurring recipients!

...

Until we eat again,

Jean Hsu for The Lunch Belle

Friday
Sep252015

(NYC) I got crabs...and I loved it!

*This post was written by Eric V. and edited/formatted by The Lunch Belle.  Unless otherwise noted, all photographs were captured by Eric V.*


In honor of Singapore Restaurant Week in the Big Apple, yours truly was invited to attend the Singapore Crab Throwdown at The Daily Meal Kitchen & Bar!

Hosted by The Daily Meal and the Singapore Tourism Board, this exclusive cooking class was led by influential Singaporean chefs, Justin Quek and Wayne Liew, who flew in especially for the celebration!

Check out the drool-worthy menu lineup, below:

After a quick introduction of the program - plus an overview of Singaporean cuisine (and its pan-Asian Chinese-Malay-Indian fusion) - by the staff at The Daily Meal, the first live demonstration commenced. 

Singapore Chili Crab

Chef Wayne Liew, of Keng Eng Kee Seafood (plus his brother and sister who also work at the family-run restaurant,) explained that Chili Crab is a traditional Singaporean dish and a favorite in the city-state.  Although the team wasn't using Sri Lankan mud crabs in this particular preparation, which are preferred and used at Keng Eng Kee, local crabs made for a sufficient substitution, especially when dressed with a mélange of flavorful ingredients, including: Sambal, chili, sweet and sour sauce, and a pinch of sugar.

Crabs!

Chef Wayne Liew's Singapore Chili CrabSalted Egg Yolk Crab

Chef Liew and the Keng Eng Kee team also prepared a twist on the traditional Singaporean entree, Salted Egg Yolk Crab.  This salty egg yolk "powder" is a Chinese ingredient that's actually used on many dishes in Singapore, including onion rings, French fries, and calamari!  Some have even gone as far as to call it the nouveau truffle...

Mmmmm, salted egg yolk!Salted Egg Yolk Crab Chef Wayne Liew + the team from Keng Eng Kee Seafood and me!.

Justin Quek, one of the best-known Singaporean chefs in the world, was next to demonstrate his cooking for the group. 

When I used to live in Singapore a few years ago, I visited his fabulous restaurant, Sky on 57, and had a lovely Franco-Asian meal.  I was so excited to get to meet Chef in person!  And it was totally surreal to re-experience his cuisine in NYC!

Chef Justin Quek and me!Crab Vermicelli in Light Ginger Broth

As an Asian chef who trained in France, many of Justin's unique culinary creations could best be described as "Asian food with French thinking or (vice versa) French food with Asian thinking."  In keeping with the shellfish theme, Chef prepared crab vermicelli in a light ginger broth.  Inspired by Singaporean hawker-stall food, he explained that this particular dish could be enjoyed at any time of the day - served as a representation of Singaporean comfort food or made more upscale by pairing it with a glass of Sauvignon Blanc.

Chef Justin Quek's Crab Vermicelli in Light Ginger BrothWok Fried Black Pepper Crab and Maine Lobster

Chef Justin Quek's Wok Fried Black Pepper Crab & Maine Lobster

...

Until we eat again,

Eric V. for The Lunch Belle

Wednesday
Sep022015

(NYC) Reviewed: A fall media supper at 'Thelma on Clinton'

*NOTE: This restaurant has since closed.*

This post was written by The Style Gourmande and edited/formatted by The Lunch Belle.

Restaurant: Thelma on Clinton

  • Cuisine: New American
  • Location: 29A Clinton Street - NYC 10002  
  • Pricing: $$
  • What's delicious: Chicken liver mousse, Braised Short Ribs & Bone Marrow, house-made chocolate truffles
  • Perfect for: Neighborhood gems, solo dining, tasting menu, cocktails/craft beer

...

As soon as I entered Thelma on Clinton (let’s proceed by calling it “Thelma,” for short), I already felt at home.  The interior décor is casually sophisticated, with hardwood flooring throughout, a communal chef's table and banquette seating, white-washed exposed brick walls that are lined with wine (bottle) storage, and overhead lighting that won’t put you to sleep.  Honestly, if I were living in the vicinity, I would make a daily pilgrimage.  Thelma is one of those special boutique restaurants where you can enjoy a solo dinner – likely surrounded by your neighbors - at the fabulous bar that centers the dining room. 

Photo by The Style Gourmande

Photo found on Zagat dot comUpon my arrival, I was warmly greeted by Chef Melissa O’Donnell (I’m mildly obsessed with her, by the way), who offered me a beverage of my choice.  When I explained that I don’t drink alcohol, she suggested one of her signature mocktails: Strawberry Basil (a.k.a. the Stanton Street Spritzer) or Blueberry Ginger (a.k.a. the Clinton Street Cooler), each concocted with Chef’s handmade fruit jams.  “Actually,” Chef playfully prompted, “why not try both?”  Sweet (but certainly not cloying) with a righteous tang at the end, both mocktails were refreshing and delicious. 

Strawberry Basil mocktail: Photo by The Style GourmandePost my mocktail sampling, I had a couple of minutes to chat 1x1 with Chef.  I was super curious about the story behind the restaurant's name and what her inspired her culinarily/in the kitchen.  "Thelma is the name of my grandmother," she said.  "New York City inspires me in the kitchen, and the restaurant draws from the cultural diversity of the Lower East Side without straying from a classic approach to cuisine."  And just like the city in which we live, her offerings are simple (but exceptionally well-executed) and straightforward. 

Of everything our intimate group of eight savored, my three favorite dishes of the evening were as follows:

Chicken Liver Mousse

Chicken Liver Mousse: Photo by The Style GourmandeButtery, rich, and gamey, the chicken liver mousse was the perfect compliment to the salty, crunchy crostini.  This appetizer was so delicious, in fact, that I wanted to grab the whole damn platter and hide in a corner somewhere!

Caramelized Onion Risotto

Caramelized Onion Risotto: Photo by The Style GourmandeI love anything risotto.  Thelma's version was super creamy and cheesy, and the caramelized onions added a fabulous jolt of color, flavor, and texture.  What more could I have asked for? 

Braised Short Ribs with Bone Marrow

Braised Short Ribs with Bone Marrow: Photo by The Style GourmandeDuring our 1x1 chat, Chef mentioned that she changes her menu on a seasonal basis.  So when she recently removed the Braised Short Ribs with Bone Marrow entree from the summer menu, the restaurant patrons revolted!  Literally.  There were so many complaints, in fact, that she had no choice but to re-add this wildly popular dish!  And after relishing in my first bite, I understood why the clientele went bananas!  The beef was so tender that it virtually melted in my mouth.  The rich broth that served as a pseudo moat around the meat was so outstanding - even on its own - that I almost asked for bread to sop up all of it's savory glory.  Wow!

Perhaps the best surprise of the evening was post the entree course, when Chef treated us to a bowl of her transcendent, homemade chocolate truffles.  And Champagne!  Talk about ending the night on a sweet note...

House-made chocolate truffles: Photo by The Style Gourmande...

Until we eat again,

The Style Gourmande for The Lunch Belle