Mamo may have just celebrated its one-year anniversary in its SoHo location, but the successful eatery has been a staple in the French Riviera for over 23 years.
Eddie Huang, former lawyer, current restaurateur, and New York Times bestselling author, premiered a new culinary show on Viceland.
In classic Bergdorf Goodman style, the iconic department store took its team to Peru to shoot the Spring 2016 BG Magazine. To celebrate the launch of the colorful issue, Bergdorf’s hosted an evening of Peruvian delicatessens at their BG restaurant.
On Monday, February 29, the Meatpacking District hosted a “Battle of the Breakfasts” from the area’s hottest brunch restaurants.
Philippe Chow, a couture Chinese restaurant on the Upper East Side, is an interesting concept in itself. After all, ask any Chinese person and they will tell you that you should never pay expensively for good traditional Chinese food. So how does Philippe compare to the more traditional, if less fancy restaurants of China Town?
Philippe Chow, once the head chef of Mr. Chow (which was opened by Michael Chow, no relation) took a chance and opened his own Chinese restaurant on the Upper East Side. The restaurant is in motifs of black and white with dim mood lighting and three rooms available–a bar, dining room, and private room. It’s also interesting to note that though this is a Chinese restaurant, there is no part of the decor that hints to that heritage save for some black bamboo in the windows. In fact, the style of the place is a little reminiscent of a high class version of an American restaurant in the 60’s. The servers are in white coat tails, and the service is fast and attentive.
But let’s move on to what’s really at stake here: the food. The food, I can safely say, is good. And it should be if the patrons are paying 3 times more than they would for a traditional Chinese meal. The good news is that Philippe’s is authentic, and the drinks are creative and tasty, albeit a little pricey–almost $20 per cocktail. For entrees, we sampled three: lettuce wraps with shrimp, garlic scallops with bell peppers, and of course, the creme de la creme of any Chinese restaurant, the Peking duck ($75).
The Peking Duck was brought out and sliced in front of you, which was nice to see. It came with plum duck sauce, thin flour wraps, and green onions, customary of any Chinese place that serves Peking Duck. The duck itself was great, cooked the perfect amount, and really the only thing I had that night that was almost worth its price. This Upper East Side eatery is catered to a particular clientele for sure, but let me just share a secret with you: the food at Philippe is no different than the food you can get in Chinatown for $15. So whether you go uptown to Philippe’s or order in depends on how you wish to experience this amazing cuisine!
This is a review of Michelin star-rated Per Se, part of Thomas Keller Restaurant Group. It is located in New York City, USA. This review was originally written December 2014 with modifications made in January 2016.
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With chefs like Masaharu Morimoto and Jim Abbey preparing the food, you know something great is in store.
The 1920s came alive this weekend at the 10th annual Jazz Age Lawn Party on Governors Island.