By Hillary Latos

In the dead of winter New Yorkers tend to hibernate, however classic French or Japanese inspired Mexican is enough of a reason to beat the cold for a soul warming meal which is the perfect cure for cabin fever.

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What happens when you take the best of Mexican and Japanese street food? You have Takumi taco. What started as an ingenious idea by cofounders Mark Spitzer and Derek Kaye who tested the concept as a pop up in Williamsburg’s Smorgasburg soon grew to encompass 2 brick and mortar Manhattan locations including one at the Starrett Lehigh Building and the newest outpost at Chelsea Market. Start with a base such as a combination bento box, burrito bowl or gyoza taco shell with traditional Mexican accompaniments with a Japanese twist such as yuzu guacamole, edamame, or wasabi cream and then top it with scrumptious Japanese fillings like Japanese curry beef, ginger miso chicken, or Sapporo braised shortrib and you have a winner on your hands. Other signature comfort dishes that are flavorful and delectable are the crave worthy spicy tuna tacos or nachos, chipotle shrimp taco, and chicken teriyaki bowl. While the Chino/Latino fusion concept is nothing new in a melting pot like NYC, Takumi Taco gets it right with truly authentic flavors that blend seamlessly.Takumi-1-400x533

Takumi
75 Ninth Avenue
NY, NY 10011
takumitaco.com


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Enjoy sultry jazz and an exquisite seafood in a romantic turn of the century Parisian atmosphere at Millesime in the heart of the Flatiron district. With the red banquettes, subway tiles, and marble raw bar with vintage mirrors you’d feel like your in an iconic Parisian Rive Gauche brasserie frequented by Hemingway and Sartre. Executive chef Laurent Manrique specializes in seafood dishes employing classic French culinary techniques with bold flavors and a contemporary flair. Specialties of the house touch upon all the regions of France such as the South with escargot style mussels, salt cod brandade, sea scallop carpaccio, and a rich seafood bouillabaisse brimming with roasted shellfish and fish. Other classic brasserie fare that is brilliantly executed is the saffron rigatoni with lobster and lobster coral butter, wagyu flatiron steak paired with sunchoke sarladaises and oyster mushrooms, and the Mediterranean black sea bass with couscous and apricots. The French have nearly perfected the art of the dessert and Millesime is no exception. Similar to a classic French Opera cake, the sublime chocolate hazelnut mousse bar features a Gianduja ice cream and candied hazelnuts, and the Ile Flottante with the meringue topped with berries and a sable breton is a light ending to a perfect meal.Millesime-Dinning-Room-2-400x270

Millesime at the Carlton Hotel
92 Madison Ave
NY, NY 10016
212.889.7100
millesimenyc.com

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