Rouge et Blanc: French meets Vietnamese in SoHo

Having heard few (but mostly positive) reviews and craving something original, MW and I found ourselves in SoHo on a rainy Friday evening. Our destination was Rouge et Blanc the relatively new French-Vietnamese restaurant by former Chanterelle and Beacon sommelier, Thomas Cregan. Given his previous role, it only seems fitting that the restaurant's name would be a nod to the restaurant's wine list comprised of French "reds and whites." Although we had made reservations, they hardly seemed necessary as the dining room was never more than half full throughout the course of our meal.

Things I'm Addicted To: Cannelé

Lately I've been obsessed with the cannelé, a French pastry that's unlike any dessert I've ever eaten. Pastry is not usually the subject of my obsessions, which is why this harmless looking thing is so dangerous.


There are about 50 different spellings for cannelé, but it's all the same-- a batter of egg, milk, vanilla and rum among other things is cooked in a small copper mold. The resulting caramelized exterior reminds me of a burnt marshmallow or a crème brûlée crust, but with a better, chewy texture. Meanwhile, their shape is oddly sexual.

Osteria Morini: Automatic for the People

I dare you to name me a chef who's had a more successful year than Michael White. 2010 has been kind to "Chef Bianco," seeing him not only walk away with a James Beard Award, but also collecting his fifth Michelin Star when Marea was awarded two stars. It was no surprise that Alto (two stars) and Convivio (one star) retained theirs. Additionally, Chef White is preparing to launch his upcoming project with the Setai, Ai Fiori, and revealed plans to expand into Hong Kong. Almost forgotten amidst all this hullabaloo was the opening of his latest restaurant, Osteria Morini, located in Soho.

Dinner with a Fussy Eater at Blue Ribbon Brasserie

Last week I had plans for a celebratory birthday dinner with my good friend, AW. A fellow attorney working in Manhattan, AW and I met during law school and have stayed close in spite of having vastly differing personalities and preferences. One such discrepancy between us is food, as AW is far from what I'd consider a "foodie." I was given the particular task of choosing the restaurant and knowing some of her likes (frozen Yodels) as well as her dislikes (anything not Korean or steak), I opted for Blue Ribbon Brasserie. Open until 4 a.m. and being known as the preferred after-hours destination for many New York City chefs, Blue Ribbon boasts an impressive and well-executed menu that even AW would approve of, or so I hoped...