KLEE

I’m not sure when this place opened, but it’s been getting a lot of buzz. So, when we attempted to try the new pizza place Co. (or as the sign on the building says, Company) and it was closed for lunch (harsh!), we ended up at Klee.

What a pleasant surprise! Maybe I like lunch/brunch better than dinner? I’m not sure, because I sure loved my soup and lobster rolls! A very attentive hostess sat us and helped the waiter throughout the meal, filling our water (yay) and clearing the plates. The ambience and experience were relaxing and enjoyable.

We each tried a soup (the two on the menu). I had the Bean soup consommé with almond milk herbs, porcini mushroom dumpling and N had the Creamless five color carrot soup with smoked cheese shavings and salted pretzel croutons (as good as they sound). To be honest, I was a little worried about the almond milk. I do not drink milk (yet I do eat cheese/yogurt). But, both were fantastic. A little salty, which I love, but it’s not for everyone. The presentation was very posh, with the soups in a carafe and poured onto the vegetables and cheese at the table by our nice waiter.

I then ordered the four mini lobster roll sandwiches with citrus aioli and diced celery. The rolls were on overly buttered but fresh baked bread. The bread (with the rolls and the soup) tasted like they just took it out of the oven. Small complaint about the butter: I’m fine with a little butter here and there, but no need to leave a pat under the sandwich. I left a lot on the plate. There could have been a bit more lobster in my lobster roll (its no Pearl Oyster Bar or Ed's Lobster Bar). But, overall the sandwiches were very tasty. N had the Schnitzel on baguette (veal lightly breaded and pan-fried) with lingonberries, pickled cucumber, which came with salad. I appreciate a salad over fries, especially when I’m not hung-over!

I say go, give this Chelsea restaurant a try. Will have to hit that pizza place up late night.

BTW - I looked up Almond Milk... I had nothing to worry about: Almond milk is a milky drink made from ground almonds. Unlike animal milk, almond milk contains no cholesterol or lactose and can be used as a substitute for animal milk in many recipes.

Bar Blanc

Nestled on a quiet west village block, Bar Blanc took over the space that The Place’s sister restaurant once occupied. The walls are pretty stark (i.e. Blanc), but there is a vibrant energy that contrasts the décor nicely. I had a drink at the bar. The bartender was very nice and attentive. That type of service resounded throughout the meal. Our water glasses were never empty and wine glasses always full. Our waiter was often accompanied by the floor manager and another server, so all the food came out at once and all the plates were taken away in a timely manner.

Now… onto the food….

We tried both of the two salad apps, as well as the scallops (of course).

Scallops were cooked very nicely, seared on top and bottom to a golden brown. But it was still cooked with enough heat to partially cook the inside of the scallop enough so it was not slimy in the middle. The scallops were accompanied by a green sauce that was so good it might have made the dish. We were sopping it up with bread. (Ok, maybe not, but if I was with the BF instead of girls, I definitely would have.) The salads were just salad. Nothing out of the ordinary, nothing bad. The baby Boston lettuce salad actually looked more like a heart of lettuce (which is a restaurants nice way of saying half of a head of lettuce that has no nutrition value but will fill you up just the same).

I had the Halibut (a go to lately). My halibut, although cooked fine, actually tasted very fishy, which is not the norm. I was surprised, and a little taken aback, by the crusted skin on top. I actually peeled it off, which I shouldn’t have because that is seemingly where all the taste laid. Squash, being in season, was used in many of the different main courses we ordered. I know I’ve talked about risotto before, I love it. But, I only appreciate a well cooked risotto. Al dente risotto is the bane of my Italian food eating existence. This al dente risotto was overwhelmed by the butternut squash sauce, or should I say soup. Why not just call it like it is? Butternut squash soup with rice. That way, people won’t be disappointed when they get the bowl of soup with barely cooked rice.

Like I said before, the service was really great. Bar Blanc is frequented by many of the girlfriends, probably because it’s very girly. I don’t think I’ll be hearing any of my guy friends saying they really want to go, or the bar scene is great. It’s good for a date. I would suggest it as a date, as the atmosphere was nice and food was decent. I’m sure I’ll be back.

Late Addition: I guess I need to add a disclaimer here. I didn't hate this restaurant. There were issues with my food, yes, but other people really enjoyed it. I'm just trying to be honest here, but I do realize that I am often very harsh with my critiques. Some people like al dente risotto...

Restaurant Week Follow Up

As a follow up to my previous rant on how stupid Restaurant Week is, I must say that I'm happy to see at least one restaurant is taking it seriously. According to Grub Street, Gramercy Tavern (a totally overrated old school restaurant) gave away gift certificates to their diners. See, that's what I'm talking about! Restaurant Week should be used to create some sort of buzz for your restaurant. It should not be for the restaurant to just get people in the door, you need a reason for people to stay (which isn't going to be because of the weak menu options) and come back.

Good job Gramercy Tavern. Way to step up.

BTW - I hear the bar menu is actually worth a stop.

Coming up...

• Bar Blanc (Birthday Dinner, Happy BDay C!)
• Mas Farmhouse (thank you for enabling me K&J)
• Wallse (Date Night)
• Suba (thank you for the recco B, and for your company J&A)
• Annisa (Early VDay Dinner)
  

What do you think will be my favorite? If I can figure out how to post a poll, you can vote! (exciting I know...)

L'Artusi

I doubt anyone wants to hear about the Boca Raton Diner where I had a very dry yet satisfying Boca burger yesterday for lunch. So, I’m going to tell you about L’Artusi, where I had dinner with The Pod (Happy Bday H!) Thursday night.

This new spot hails from the chef-partner from Dell’anima, one of the west village hot restaurants. Needless to say, I like neither at first glance. I went to Dell’anima the first month it opened, which I came to find from most new restaurants in the city is not a good idea. I did not enjoy it. Yet, everyone I know likes it there. Is it because I’m a food snob? Is it because I tried it to early? Maybe I just didn’t care for the wine. Who knows? I vowed to try it again, and I will one day. Next time, I’ll sit at the bar on the kitchen. I like to have the experience of watching my food be prepared.

I digress… I had a similar experience at L’artusi. The Pod (consisting of my two best friends H and R) raved about this place and we went for a little girls dinner Thursday night (Thursday is the new Weekend night around NYC). The hostess attempted to seat us upstairs, but no one puts The Pod in the corner, so we quickly asked for a seat in the first floor dining area. Our table was situated in front of the bar, which I assume lead to me not being able to hear any part of the conversation (lest any chance of eavesdropping which I love doing at restaurants). The bar area was not crowded, but I think the acoustics of the place was just horrendous. I read elsewere that someone called the restaurant energetic and cozy, I would agree if it wasn't decorated so trendy and energetic meant extremely loud. I think a place can be energetic without being overwhelming, but maybe I am wrong.

We, being girls, ordered a meal for one for three. We started with the Marlin crudo and Nantucket Bay sea scallops as our apps. The marlin, albeit tasty (never had Marlin before and was pleasantly surprised), was mixed with pieces of ginger which completely overwhelmed the taste. The slice of green apple (a fave) was a nice compliment. The dish would have been better off as a simple marlin tartar on the apple slice and it would have been much more enjoyable. Remember how much I love scallops? Well, this appetizer was a huge letdown. Nantucket Bay Scallops are small and sweet. Like the marlin, the dish should have been left simply as the scallops, with a hint of citrus. Now, I can’t be sure, but I think that the scallops were not even Nantucket Bay scallops. There were slices of scallops (instead of whole) in the dish, which made me feel like they were regular scallops cut up into pieces to look like the small ones. I believe that Scarpetta (see blog post) might have done the same thing. The L’artusi scallops do not hold a candle to The John Dory or the Union Square Café scallops, both phenomenal. I would not even suggest you get them. I heard the other scallop dish was far superior.

The rest of the meal partially made up for the noisy restaurant and the depressing appetizers. The skate was cooked nicely (I like Skate a lot, especially at Lure Fish Bar), but coming from a pescetarian, there was no need to throw in a piece of pork belly in the mix. I would say that usually when people order fish, they want to eat fish…or else I would have ordered a land walking animal. The brussel sprout side dish was excellent, well cooked and flavored nicely. The best out of all the dishes was to Pizzocheri, which N had at the last place we went Insieme (see blog post). This dish was slightly different, as his had meat in it and the pasta was obviously handmade. This was purely a well cooked buckwheat pasta dish severed with a generous portion of fontina cheese on top and then seemingly baked, because the cheese had melted and hardened on top. If you do go here and order pasta, I definitely recommend.

Needless to say, I do not need to go back any time soon (at least the company I keep is great!) I heard, but did not see, that they have a very nice group dining area on the second (quiet and uncool) floor. Yet, just like Dell’Anima, maybe I am being too harsh for a first try and will probably go again. Feel free to prove me wrong and try it yourself. I would appreciate any challeges. http://www.opentable.com/single.aspx?rid=26869&ref=1244

I could not find a website and the menu on Menupages is outdated. If you google map it, you should note that is the same spot as Maremma. I hope for L’artusi’s sake it fairs better…

Late Addition: I can not believe I forgot to mention the horrifyingly bad service! We sat at the table, after we told our waiter we would be odering wine, for atleast 10 minutes before he returned (after a mean look and hand gesture). When we got our food, all the dishes came without serving utensils, so we again had to wait for the waiter (who obviously had better things to do) to bring them to us. Eventually, someone did. This happened at each course. The only thing this guy did right was to bring the correct food we ordered, which I guess is a plus?

INSIEME

Brought to you by the fellas that brought you Hearth.

I was going to see a show the other day in the theatre district (Spring Awakening), so I took a suggestion from a co-worker to try Insieme. It is one of those restaurants that you always walk by, wondering whats inside, but you would never go because who eats in Midtown? Well, I found out who eats there. Suits.

We were surrounded, not by big tables for client dinners, but more by intimate work dinners with two people just wanting quiet and a good meal. I did stumble downstairs to find a really nice and big room for private parties. It looked like it sat 20 people. It was very secluded.

Those suits knew what they were doing. The food was excellent. There is a pasta tasting menu that looked so good that I ordered two of the appetizer size items off the tasting menu (yes, they let me!). All of the pastas we had (we each ordered two apps) tasted as if they were made by hand by a little grandma in a hot kitchen. That poor little lady, she can really make her pasta. I had the Tortelli – pumpkin, Amaretti and Mustard Fruits. Tortelli are huge tortellini. There are four in the app size and they were served in olive oil, covered in a sweet sauce with a crispy topping. Next I ordered the risotto (I always order risotto) – Porcini, Hen of the Woods, Crimini Mushrooms and Thyme. It was a very large serving for an appetizer, so note you can order as your dish. The rice, cooked beautifully soft, was mixed with a creamy dark sauce. I happen to really like hen of the woods mushrooms, so that was a treat! I’m a simple girl. Obviously, by now you can tell I love scallops. But, I also love Risotto. Its a very simple dish at heart with so much depth.

We did order the Insalata di Misticanza – lettuce, vegetables, 3yr Old Parmesan and balsamic vinegar. This came with a tender pumpkin slice, cauliflower (amazing) and raisins. An interesting mix to say the least. However, it worked.

Notes about the ambiance: Excellent water filling. Quick service (we noted we were going to a show). Very quiet and dimly lit. I had a 6:30 reservation, called and came at 6:50 was fine. On Opentable, this restaurant was not eligible for OpenTable points. Unsure why?

If you need a good restaurant for a show or a client, Insieme is an excellent choice.

Late Addition: I was just yelled at by a co-worker (thanks B!) for not trying the Lasagne.
Luckily, N got the lasagne and loved it, so I am in the clear.

Dan Barber

Note to self: You are not the only person in love with Dan Barber and Blue Hill (re: did you seeTop Chef, SO timely to my recent jaunt to westchester)…
I would write about my dream, but its too ridiculous. Mr. Barber, if you ever read my blog (fingers crossed), I’ll tell you about it in person. Just give me a call.

Curried Scallop, Edamame Succotash

So, one of my New Year’s resolutions was to learn how to cook. Considering how much I like food, I shouldn't totally stink at making anything. I figured, other than starting this blog, I might as well learn the basics!

However, because I am me, I never actually start at the beginning. Instead, I try to jump in halfway and figure I’ll figure it out. To that point, last night I made Curried Scallops with Edamame Succotash (with my own little twist, i.e. I didn't have the curry powder like I thought so I used chilly powder. Same?). I got the recipe from one of my new favorite sites http://www.foodienyc.com/. Check it out; I put on the website watch list on the left.

The meal looks elegant, yet it was so simple! I learned how to sear scallops (I know, it seems intuitive, but remember, I suck). I learned that a bag of frozen corn doesn’t compare to the real thing… but its close! In addition, who knew that blanching nuts meant that you had to leave them in water instead of pretending the ones you bought were already blanched (whatever that means)? Oh well, good times!

Overall, it was a success and I loved it. Check out that website for ideas for your own kitchen! And remember the abductor muscle…

Stanton Social

Stanton Social is an old (well, semi old) restaurant on the Lower East side, an area I tend not to venture to, especially in the cold snow. However, this past weekend was a special occasion. I was going out to a ladies lunch. Seven ladies and a baby (is that a movie?).

I have been to dinner at Stanton Social many times (actually the last time I went there is when I became bf/gf with N!). The menu is practically the same for brunch and dinner. I was expecting more. Brunch additions were (as the entire restaurants is tapas) small eggs benedict, silver dollar pancakes and an egg bruschetta, to name a few. The breakfast bruschetta was the hit for me. Scrambled eggs, asiago cheese and tomatoes on crusty bread. The perfect size for a small bite of well cooked breakfast.

We ordered an old favorite French Onion Soup Dumplings. They are amazing. Six of them in a dish which is literally a french onion soup filled dumpling. Watch out, the first bite is tricky as it may burn your mouth! Next, some people ordered sliders (always a fave) and I ordered a grilled cheese. I am a lover of grilled cheese and this did not fit the bill. I had to open the sandwich (size of my palm) to look for the cheese, which was non-existent. Total and complete letdown. Some onions were involved that made it look grayish yellow. The quesadillas and fish tacos were mediocre at best. Yes, again with the fish tacos. I can’t help it. The fish tacos, albeit flavorful, were stuffed so full that the fish and add-ons (fiery mango & avocado salsa) squeezed out the ends with each bite. The ricotta fritters were unremarkable with their bland crust. They tasted more like a donut.

Good thing I was drinking… I suggest if you have never been to Stanton Social, go to check out the scene (it was in an episode of the new MTV show The City). The bar area upstairs can be fun and you can order dishes at the bar, if there is any room. First timers may be impressed by the inventive food options, but it gets old. Time for a menu change.

American Express - The Dish

I just joined The Dish today through American Express. Check it out.

https://thedish.amexnetwork.com/my-dish.action

"Thank you for registering at New York Dish. As a Tastemaker, you now have exclusive access to finding – and saving at – some of the top restaurants in the city. To get started, we encourage you to explore the special features on the site – like lists of some of our Cardmembers' favorite restaurants – and start searching for offers you'll love.
To redeem an offer, just make a reservation on the site and use your registered American Express® Card to pay the check – no coupons necessary.
After you dine, come back to the site to share your experience in a restaurant review, such as whether you "Would Go Back" and "What to Go For." As a Tastemaker, you now have access to exclusive Dish offers – and new ways to find exciting places to dine. So we hope you'll visit the site often."

Blue Hill at Stone Barns

It’s magically delicious.

This was my third foray into the Blue Hill experience. First, at the illustrious Blue Hill at Stone Barns, next @ the Blue Hill in NYC and back again for the winter menu at Stone Barns. The main difference is that time I went with three other couples, instead of just me and N (whose friends all said should be writing this blog, as he is the real foodie, but he will not participate.) Thanks for spending the 3 hour meal with us B, L, J, H, C and E!

The Experience:
When you first pull up to Stone Barns, you realize you are in for an experience. The restaurant is in the middle of an enormous farm. I have been during the day, and suggest it as a nice weekend trip. Stone Barns is a self sustaining farm, which produces all the food for its restaurants. The valet takes your car and you walk into a beautiful courtyard where anyone in their right mind would want to hold a wedding (we saw one there last night, ended at nine, so pretty unusual). The restaurant bar area looks like a hotel bar area to me, with a fireplace, plush chairs surrounded by wooden benches, it is a little stuffy. One of the four greeters comes to take your coats and valet card (so they can call your car when you are paying for dinner). We sat right away once everyone got there and you can tell immediately you are not in NYC. There is enough arm room to move around and you can talk across the table without having to yell. The dining room is decorated simply, dimly lit with a big wooden table in the middle of the room, more for decorating and storage than anything else. Serving our meal were 8 doting men and women. All of our plates for the courses came out together in a grandiose sweep of plates and people. The head server explained what we would be having for that particular course.

The Meal:
Although the five course meal has the main amount of food (bigger portions per serving), we opted for the seven course tasting menu. Before the medley of courses began, we were served a series of amuse-bouche. First we were served a deliciously warm parsnip consume with crackers made of dehydrated parsnip. The second selection was vinegar coated baby carrots, small pieces of cauliflower and edemame, all served on a seemingly home made serving dish. Next came the pancetta wrapped winter vegetable (some sort of root). The piece de resistance was the beet sandwich. The sandwich consisted of a quarter sized sweet pastry puff bun filled with crushed beet and goat cheese. Even though we actually had this same amuse-bouche last time, it stole the show. The sweetness and fluffiness of the tiny bun along with the tart of the cheese and supple homegrown beet was music to my taste buds.

The eight courses begin:

Beet and Fluff Salad with Pine Nut Butter. The combination of the sticky nut butter and the sweet fresh beets were a wonderful start to our very long meal.

Fois Gras (Scallop). Not the best scallop I have ever had, but still nicely done, soft and sweet. I hear the Fois Gras was very good too.

Bread crusted soft boiled egg over lentils.

Bass in vegetable pistou. Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil. I am in love.

Bacon wrapped butternut squash (mushroom gnocchi). When my mushroom gnocchi came to the table, I initially thought it was a plate of mushrooms. In fact, it was very delicate and flavorful pasta.

Venison (yes, I ate this too!). Tender and juicy.

Yogurt/Ice cream in sauce (creamsicle). I do not eat ice cream, but I heard this dish tasted like a creamsicle.

Chocolate cake with ice-cream/fruit and nut cake with ice cream
Second serving of the Chocolate. Everyone at our table was commenting about the fact that we did not all get the same dessert for this course. There were two options and everyone wanted the chocolate. Moments later, the head waiter brought us out four more plates of the chocolate cake! Great treat.

Chocolate, marshmallow, pecan all coated with honey. An amuse bouche dessert. All of the items were on separate dishes. I opted to eat them as a Smore. The honey was a sweet addition.

This is an amazing restaurant for special occasions. The combination of the service and delicious food make it a wonderful overall experience. You just have to be up for the drive. I suggest going in the summer when the vegetables are more plentiful and you can go a bit early and check out the gorgeous self sustaining farm.

Grub Street - Best Email I get all day

No Offense Mom. But, the one e-mail I truly look forward to getting each day is my Grub Street daily e-mail. I have added the link to my Favorites. It is written by columnists from NY Magazine. It tells readers all about restaurant openings, chef changes, table availabilities, etc. All in all a great read.

NYC Winter Restaurant Week

Oh boy, here we go again. Restaurant Week(s) is coming up. Originally, restaurant week was only one week a year, designed to get people to try out restaurants that they normally would not have. The lure was that you get to experience the restaurant, at a fraction of the cost of a normal meal. The catch? Limited menu. Coming from a person that is going to a place tonight and ordering the 7 course tasting menu with wine pairing, that doesn't seem too spectacular of a deal. Why can't they serve the regular menu? The menu choices never do the restaurant justice. I just think if you are trying to get the word out for your restaurant and/or trying to get people to come back, you should do everyone a recession favor and serve a regular menu at 1/2 price. I am sure the restaurant will still make money. Maybe I am wrong....

Anyway, I am all for trying new restaurants. Therefore, if there is something you really want to try and you snag a rezzie, go for it. Let me know if it is great!

This is "Top Chef", not "Top Scallop"

Possibly the best line ever said on Top Chef. Thanks Fabio!

I love scallops. However, the reason I am writing is because the BF (let us call him N) makes a killer fish taco and that is what I am having for dinner. It puts Melissa's to shame, so I think. Someone told me that I could not really judge the food purely by looking at it on TV - untrue. I think the right chefs were sent home, with their knives.

Are you wondering about Mr. T? I tried to be all-creative and find a cartoon about Scallops. When I searched Google for "Cartoon Scallop" this picture was in the mix. Why? Unknown.

Re: N's Fish Tacos. Buy any hard shell tacos. Some come with taco seasoning, but it does not matter. Any taco seasoning will work. We have tried many brands and all are the same. You can also make your own seasoning blend using paprika, coriander, etc. Any tuna steaks will do, 1.5 inch thick. Rub taco seasoning on the tuna steaks. Add olive oil to a skillet, and heat to hottest temperature. Sear tuna steaks (seasoned) one min per side, rare. You can heat the taco shells in the oven. Cut up Avocados, tomatoes, red onions. Tonight we used black beans, but I find they overpower the other flavors. Make your own tacos. Easy as pie (a saying I do not understand since I do not find making a pie easy... not that I have ever tried). This is a quick, tasty and healthy dinner option.

Boqueria

A friend of mine went to Boqueria last night (http://www.boquerianyc.com/). She loved. I love. So, had to tell the world...which right now consists of my one follower: Thanks Mark!

Boqueria recently opened a new shop in Soho. I have not been and they do not take reservations. About a year ago, I went to Boqueria in Chelsea/Flatiron and it was wonderful. We sat right away and the server was extraordinarily friendly. Maybe too friendly... Pretty sure she wanted to be our best friend. To be very honest, I cannot remember what I ate, but I do remember it being very good and very reasonable. Great date spot. Mood lighting and all. Tough bar area as the restaurant is small in the front. Check out the menu: http://www.menupages.com/restaurantdetails.asp?areaid=0&restaurantid=39721&neighborhoodid=0&cuisineid=0

I miss you Gin Lane

No, no I do not.

I do not if anyone remembers the short-lived Gin Lane, but it really was not very impressive. Now, maybe it is because I had a serious love for the Village Idiot (http://www.clubplanet.com/Venues/71760/New-York/Village-Idiot) which closed because it could not afford the increasing rents, or maybe it was just because I love food...

I was going to name this post "The Seemingly Elusive Scarpetta". That is because even though I live very close by, I never once walked by randomly for a drink or snack at the bar. In addition, it took be about three months of trying to get them to say that they had any reservations at all on any decent night of the week. Has anyone been to Opentable recently? It’s like a free for all on that site now. Therefore, I got a reservation for 8pm this past Sunday. Pretty decent for those of us who like to drop $125 for dinner (No Drinks) for two on a Sunday, when they should be sharing a $10 pizza.

As for the food, it was actually good. I had nearly given up on this spot. As you may have gathered from earlier in this post, I didn't really like Gin Lane. The food was terrible and the clientele a little douchy (no offense to the many people I know who invested in it...) I just remember having the worst seafood tiered platter ever.

Ok, back to Scarpetta. There were two of us. We shared the Scallop tartar, which paled by comparison to the amazing scallop dish @ John Dory (best) and the wonderful scallop app @ Union Square cafe. We also shared the Beet and Goat cheese salad. Anyone that has ever eaten with me ever knows I love these two foods, and the combo is even better. Although the beets were nice, I could swear that one piece of cheese on the plate was Goat and one was something else... not good. For my meal (yes I was still hungry) I had the Black Maccheroni. This was excellent. The pasta was tender and tasty, it wasn't overly oily and the mussels (minus one or two random weird looking ones) were good. It wasn't too much food either, so I didn't feel overwhelmed or like a heifer when I finished the entire dish. My wonderful date had the Pancetta- Wrapped Veal Loin. Now, I am a pescetarian so it’s tough to give any feedback on the Veal, other than it looked icky. I have seen a lot of Bacon or Pancetta wrapped food in my time and this just looked totally unappetizing.

The atmosphere was nice. The back room, as always, has a roof that looks like it can open up, although I do not believe it does. The decor is nice and the service was excellent. One thing, if you continue to read this blog you will notice, that I often focus on at restaurants is how many times I get my water filled in a seating. I always give a big thumb down to a place that never comes by to fill my water. My poor waiter @ Scarpetta must have filled my water 7 times. I like.

I haven't decided how to rate yet, so I'll just say that I think Scarpetta is definitely worth a try. It is one of the least stuffy and less pretentious of the Meat Packing restaurants. It’s good for a date and if you have to wait for your table, the bar area is expansive and welcoming. As for big parties, we did sit across from two groups of 8, who seemingly had enough room for everyone to eat and share plates. The only issue was that all the big tables were put directly next to each other and sat at the same time. There was mass chaos for a while. I'm sure this place gets crazy on a weekend night.

Ok, since this is my first post, I'm going to leave it at that.

Visit Scarpetta @ 355 W 14th St, New York 10014At 9th Ave http://scarpettanyc.com/ (weird shot because it’s actually a lot bigger than the website makes it look)