I’m glad you have found my blog! The restaurant scene in New York City is always changing and I’ll be using this as a way to keep you up to date on the changes and share my new finds. I hope you’ll check back often or subscribe for updates through RSS feed or email so you can be kept up to date. After all, I don’t want you to have to wait until the next edition of Pines Picks to know about my discoveries!
A very delicious, cool restaurant called Restaurante Informal is in the Serras Hotel in Barcelona. The restaurant has a tremendous menu and was one of the most well rounded meals I have ever had. My favorite starters were the anchovies which were delicate, light, and smooth, and the Potato Fritas, which were like French fries on steroids with super thin slices of potatoes stacked and fried into a single thin French fry and served with a great spicy sauce. I also loved the tomato salad with many textures which had cold, soft, warm, jelly, and foam tomato—the dish was original and worked well.
My favorite main course was the chateaubriand, which came with a variety of vegetables and potato fritas. The chateaubriand is aged 20 days and is seasoned just right. Slightly red in the center, well cooked on the outside, and exploding with juices, the steak was unforgettable.
Also, if you are still hungry and are in the mood for a super-rich, great chocolate molten cake, they have a delectable one.
Passeig de Colom, 9
08002 Barcelona – Spain
Tel: +34 93 169 18 68
33 rue Bivouac Napoleon
Tél: 04 93 39 21 24
The best brunch in Cannes takes place only on Sundays at the beach restaurant of the Carlton Hotel. With a giant variety of tiny, impeccably made, very detailed pieces of food ranging from desserts to mini turkey clubs to mixed seafood, the brunch is an incredible meal and good way to start the day.
Intercontinental Carlton Cannes
58 La Croisette, CS 40052
Tél: 04 93 06 40 06
Surprisingly, one of the greatest pasta dishes ever is located at a restaurant named Da Laura in Cannes, France. I loved the spicy arrabbiata sauce on a filling dish of just-right, al dente spaghetti. The sauce is think, but very splashy and has a steady heat. Go and taste this pasta if in Cannes!
8 rue du 24 août
Tél: 04 93 38 40 51
One of the biggest specialties of the South of France is bouillabaisse. Bouillabaisse is fish soup that is a fish tasting broth with fish, sometimes lobster or shrimp, and comes with toast and rouille (an orange or yellow mayo based mixture). Nounou gave a variety of five flakey fish in a thick, warm, salty broth. I loved putting the toast with the semi-sweet rouille in the soup and soaking it. With a touch of Parmesan cheese, the bouillabaisse was an experience!
Bd des Frères Roustan
(5 min. from Cannes)
Tél: 04 93 63 71 73
My favorite restaurant on the beach of Cannes was definitely L’Ondine. The portions are huge, the food is amazing, and it’s always a lively, cool restaurant to go to. My favorite dish at L’Ondine was the “Lobster Pasta” which contained a ton of lobster (including half the tail in the shell) and a perfectly creamy, succulent sauce. If on the beach, this is the place to go.
64 Boulevard de la Croisette
Tél: 04 93 94 23 15
Est Est Est Pizza and Restaurant
1176 Chapel Street
New Haven, CT 06511
Tony and Lucille’s is an old fashioned, tremendous Italian restaurant in the Little Italy section of New Haven. I have only been twice in my life, but both times I was amazed by the chicken parm. The perfect thin breading and the sweet, delicious red sauce makes for my favorite chicken parm ever. I never have forgotten the first time I went, and after going back five years later, It lived up to all my thoughts of how amazing it was.
Also, the service is super nice and the restaurant is family run.
Tony and Lucille’s Little Italy
150 Wooster Street
New Haven, CT 06511
The Patriot Parfait at Cabot’s is one of my favorite ice cream sundaes ever. Every time I am in Massachusetts I make sure to stop by. It comes with super creamy vanilla and strawberry ice creams, some blueberry sauce with mushy, compote-like blueberries, and strawberry sauce with compote-like strawberries. Then it is finished with some light whipped cream and a cherry. The mixture of red and blue make this mixture surrounding the ice cream that is mouthwatering. Refreshing, sweet, creamy, this ice cream sundae is remarkable.
743 Washington St
Newton, MA 02460