Ivan Ramen
Mike Shepard Mike Shepard

Ivan Ramen

After spending countless years living in Japan, where he studied all things Japanese, and graduating from the famed Culinary Institute of America, Ivan Orkin opened up Ivan Ramen in the Lower East Side. As this spot has quickly become famous through countless features of it on television, blogs, and magazines, I expected a lot when I tried it. Happily, it did not disappoint.

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Sixty Three Clinton
Mike Shepard Mike Shepard

Sixty Three Clinton

The first dish, served on a thick warm ceramic plate, was the Breakfast Taco. While many of the dishes rotate seasonally, this dish has remained a constant and for good reason. On my first bite, I initially tasted the tortilla - it was airy and warm, almost pillowy, and kept its heat for a surprising amount of time. Then I tasted the hash brown strip which was incredibly crispy and not oily at all. The third flavor that hit me was the ajitama, a Japanese marinated, soft-boiled egg, which provided a bouncy texture with almost milky creaminess. And the final flavor to reach my taste buds was the smoked trout roe which delightfully provided an explosion of salty seafood flavor in my mouth with each pop of a fish egg .

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Flan
Lucas Wang Lucas Wang

Flan

Of course, it’s flan, or créme caramel, or crema caramella, depending on where you are. A classic dessert as old as the Romans, it has become one of the most popular desserts in France, Portugal, Spain, and most notably, Latin America. Whether it’s in the variation of pudim abade de priscos with 15 egg yolks and bacon in Porto, flan de coco with coconut and condensed milks in Santo Domingo, or served with dulce de leche in Buenos Aires, flan has become ubiquitous with Latin American desserts.

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All’Antico Vinaio
Mike Shepard Mike Shepard

All’Antico Vinaio

Each sandwich is made to order: there are two sandwich artisans who take orders, slice the fresh schiacciata bread (similar to focaccia), lather the bread with various creams, and then stack fresh vegetables and freshly sliced meats and cheeses on top. Watching this magical process in action made me even more excited to sink my teeth into one of All’Antico Vinaio’s superb sandwiches.

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Jua
Mike Shepard Mike Shepard

Jua

Offering a seven-course, Korean tasting menu at his restaurant Jua, Chef Hojoung Kim blends his knowledge as a classically trained chef with his experience working at the two-Michelin-starred Jungsik to create a sensational dining experience. Jua greets its diners with exposed brick and concrete walls and a vintage-style wood paneled ceiling that gives the restaurant a modern industrial flair. By the time I arrived at my table and saw the tasting menu, I could not have been more excited to begin this one-Michelin-starred meal.

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 Bo Ky
Lucas Wang Lucas Wang

Bo Ky

One of the most unpretentious spots in town, the service is quick and direct, but not rude. The restaurant offers a classic Chinatown vibe: roast ducks hanging in the front, a mix of regulars and tourists chowing down the Chinese-Vietnamese grub, and the sound of the meat cleaver laying down a beat in the background.

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Nyonya Review
Mike Shepard Mike Shepard

Nyonya Review

While Nyonya provides an excellent introduction to people who are new to Malaysian cuisine, this restaurant also delights those who are deeply familiar with it. I strongly suggest dining at Nyonya with a group of friends so you can sample many different dishes at a relatively cheap price.

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John’s of Bleecker St. Review
Mike Shepard Mike Shepard

John’s of Bleecker St. Review

If you are a pizza lover seeking a taste of history and delicious pizza, then I definitely recommend John’s of Bleecker. Founded in 1929 by Italian immigrant Giovanni Sasso, John’s remains a classic, family-owned New York City pizza institution serving its famous coal fired pizza. In 2016, Dave Portnoy awarded John’s pizza one of his highest scores ever of a 9.4.

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Tommy DiNic’s Review
Mike Shepard Mike Shepard

Tommy DiNic’s Review

Located in the famous Reading Terminal Market, Tommy Dinic’s is a famous Philadelphia institution who specialize in roast pork sandwiches. Starting in 1954 with four brothers selling roast pork and beef sandwiches out of their garage and turning into a Dinic’s restaurant in 1977, Tommy DiNic’s is now run by fourth generation owner, Tommy.

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John’s Roast Pork Review
Mike Shepard Mike Shepard

John’s Roast Pork Review

Located in South Philly, John’s Roast Pork has been a Philadelphia institution for the past 20 years. Established in 1930, this family run restaurant is currently run by John Bucci Jr., the third generation owner.

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Mike Shepard Mike Shepard

Misi Restaurant Review

Missy Robbins has struck again. Hailing from a rich background of Italian cooking, Robbins earned her chops at A Voce, before opening the famed Lilia in winter of 2016.

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Lupa Review
Mike Shepard Mike Shepard

Lupa Review

Mario Batali opened Lupa in late 1999 as an osteria specializing in the cuisine of Rome. Since then, the destination has become recognized as one of Batali’s most respected restaurants.

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