LGBM is going DOWN UNDER!

kiwilgbmkoala lgbm

joeylgbm

G’day mates. As of this Friday, I will be embarking on a two week journey to Sydney and Ayers Rock in Australia and Auckland and Wellington in New Zealand with the fam. I will eat shrimp on the barbie and Vegemite (but not really) and whatever they eat in New Zealand. Are there kiwis in New Zealand or just the birds called kiwis? Is that an ignorant question?

Also, THIS:

baonanasplit

Baonana Split aka fried bao w/ice cream, fresh bananas, salted peanuts & Nutella from Belly Bao in Sydney. Yaaaaaaassss.

Any other reccos?

Grilled Cheese and Entrepreneuship: My article in the Cornell Alumni Magazine

In an unbelievable stroke of luck, the Cornell Alumni Magazine let me write an article about my favorite thing in the world: grilled cheese. Spencer Rubin ’08, owner of Melt Shop, spoke with me about his adventures in cheese grilling and what it takes to start a fast casual empire. This is what it looks like in print in the July/August issue, out now:

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You can read the full article online here: Earl of Sandwich

Celebrate America with Melted Cheese and New Restaurants

boehner cheese

You can’t blame Boehner for getting emotional – that is some sexy cheese. I also may have cried while eating it.

Get out of your backyard (if you’re lucky enough to have one) and head to one of these new or newish restaurants in NYC.


Santina

This new hot spot right under the High Line is always full of beautiful, trendy people. The palm trees and colorful dishware make you feel like you’re on the Mediterranean coast. The food is light but pricey – buyer beware.

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Cecina with avocado trapenese. Fancy words for chickpea pancake with Mediterranean guac.

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Kale salad

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Tortellini sorrentina – goat cheese tortellini

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Bonus round – Cocktail: Manganelli punch. Comes in a fun pineapple great for taking hilarious “Look I’m drinking out a pineapple!” pictures.

Get it here: 

Santina – 820 Washington Street


Upland

Everyone’s been raving about this new Flatiron place for dinner, but I actually liked it better for brunch. And the room glows with gold light so it makes you feel like your robbing the gold bar supply from a bank. A delicious, heavy breathing-inducing bank.

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Pastry Basket – house-made grapefruit pound cake, baguette, bacon and chive scones, cinnamon sugar donuts, lemon poppy muffin, butter + jam

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Spanish frittata – roasted garlic mayonnaise, espelette + chives. A Spanish tortilla masquerading as a frittata. Still good.

Get it here: 

Upland – 345 Park Ave South


Maman

I’m gonna start some shit when I say this: Maman is the new Levain Bakery. If you don’t feel like shlepping to the Upper West Side and waiting on a 20 minute line for a cookie, Maman’s are just as good.

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Chocolate chip walnut cookie

Get it here:

Maman – 239 Centre St


Gato

This is Bobby Flay’s newest Spanish influenced NYC restaurant. Most of my pictures from here came out really shitty because I had just gotten a new camera and didn’t know what the hell I was doing, so here’s one of the most popular and unique appetizers: scrambled eggs.

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Scrambled eggs, almond romesco, boucheron cheese, tomato confit toast

Get it here:

Gato – 324 Lafayette St


Root and Bone

Southern food is my favorite type of food. I have an unrefined palate and I don’t like sushi or clams or beef tartare or basically anything that “foodies” should like. I might be the worst, but Root and Bone is the best.

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Apricot and ricotti bruschetta

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Grilled peach caprese – gooey pimento cheese croquette, charred peaches, pickled green tomatoes, baby heirloom tomatoes, basil & molasses vinegar

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Macaroni and cheese – big pasta, crunchy cheese & biscuit thyme crust

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Fried chicken & waffle sandwiches – whisky maple syrup, pickled green tomato, watercress, on a cheddar cheese waffle. We didn’t even order this but they brought it to us by mistake and I wasn’t mad.

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Crispy chicken biscuits – tabasco pepper jam, jar of pickles & root chips

Get it here:

Root and Bone – 200 E 3rd St


Raclette

The mothership. This shoebox in the East Village has literally 6 seats in it. You order a plate of vegetables, potatoes, and meat, and they come by with this giant wedge of hot cheese and melt it on top of your food. They have a few other things here but why bother: you know why you came.

They’re doing a solid business in takeout, which I don’t really understand, because how does the cheese melting work? Does the delivery guy come with the wedge of cheese and the contraption that melts it and do it for you in your living room while you watch your 5th episode of Law and Order SVU? Or, much worse, is the cheese pre-melted? Just do yourself a favor and get here ASAP.

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Get it here:

Raclette – 195 Avenue A