We’ve been living in Tribeca for a year now – not that long, but long enough to sample many of the neighborhood’s restaurants and make habits of where we like to go most often. Here are my current top 5 Favorite Lunch Spots of Tribeca…
coffee shop turned lunch spot
I’ve been coming to Kaffe 1668 for coffee and organic juices (the Brazil nut is my hangover cure) for months before I realized they have an extensive and amazing lunch menu with many of the ingredients coming from local farms. Their Alkalizing Salad with Quinoa is a weekly staple of mine but when I’m really feeling like an all-American treat I go for the Turkey Club which is TO DIE FOR. Bonus – your lunch items come with a complimentary tea. Yay.
Below, outside Kaffe 1668 in Banana Republic’s recent collaboration with designer Roland Mouret which made the PERFECT high-waisted pant I’ve been living in! The collaboration is mostly sold out online but can still be found in-store.
The little space that could…
First off, it’s pink. When you’re a building as old as the one Tiny’s hangs out in, you have to really make a splash to be seen. Even if the facade wasn’t pink though, we’d still know about it because the food is DELISH. Why I love it: Perfect lunch spot for business meetings or casual dates with a very ‘hip’ crowd…. and the burata salad with peach compote is on my list of “last meal” items. SO GOOD.
Continue reading “5 Favorite Lunch Spots of Tribeca”
In the 1950s, my grandfather Beck was stationed in Berlin. Growing up as a child, I was always so fascinated by the old black & white photos of him from this era in this place unlike anything I knew on the country roads of Texas. I’ve always wanted to go and walk in his footsteps, to think of him as a young man, his family so far away, the devastation of war in front of him. We walked from East to West, we studied the differences from old photographs. We wandered the streets of Scheunenviertel and Kurfürstendamm. We had pretzels and beer, schnitzel and sauerkraut and look back in time of a city that changed so much.
Continue reading “Part III: Berlin”
Recently we enjoyed a dinner party out in the country, drinking wine provided by our friends at Ecco Domani, and spending time catching up with the people we love. As we grilled, chatted, and relaxed in each other’s company, the soft and subtle sounds of the playlist below served as a perfect complement to the meal.
Below is our summer & wine playlist – as we head into the weekend, we hope you spend it with the ones you love, share a bottle of wine, create new memories & make the most of this glorious season…
Listen to more of our playlists here!
Talk about COMFORT FOOD. Husk is Charleston’s perfect combination of modern day sophistication and down-home goodness. The second you walk onto the double-front porch and feel the coziness of being home, it’s like the whole experience has you wrapped in a cashmere blanket. The board on the foyer wall lists all the local farms, fishermen, growers who supply your food. It feels like one big Southern family here with roots that extend for generations. On the drink menu they serve things like cider made from the same recipe as its creation 100 years ago or house-made soda concoctions and old classics like Cheerwine Soda from Salisbury, NC, the old soft drink company still run by the same family. With a menu that changes twice daily, it’s so hard to decide what to order! As far as the classics on the menu go, I’m always a sucker for southern catfish, which is outstanding here, but word has it they are the best burger in town. So add it to your must-eats list and feel free to take me with you when you go….
PS- the pig ear lettuce wraps are DELICIOUS, the selection of Madeira wine is fantastic, and their pimento cheese crostini haunt my dreams…
Continue reading “HUSK”
The fun thing about working with a chef and food stylist is that they have big blocks of Parmigiano Reggiano laying around their kitchen. Now, the important question, do I take a bite when she’s not looking?….
Out takes from our cheese plate photo shoot.
Light the candles, get out the lace. Enjoy this beautiful simple meal that will warm you on the inside out.
Styling and Art Direction by Jessica Soga. Food Styling & recipe by Molly Shuster. Dipped silverware and homemade placemats and napkins from the DIY article by Christy Pitre. Images and outtakes from our table top collaboration shot in Brooklyn this past Autumn for Working Class Magazine.
1 1/2 cups flour
1 cup polenta (yellow cornmeal)
1/2 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 eggs, beaten
1/2 cup canola oil
1/3 cup crème fraiche
1/3 cup whole milk
Preheat oven to 350. Grease and flour an 8×8 metal baking tin. In a large bowl, mix dry ingredients until thoroughly combined. In another bowl, mix wet ingredients. Add the wet mixture to the dry, stirring until combined. Pour mixture into greased tin and place in preheated oven. Bake 35 minutes or until a toothpick comes out clean.
Seared scallops with lemon butter sauce, rye bread and a bottle of red wine on top vintage linens and good conversation.
Styling and Art Direction by Jessica Soga. Food Styling & recipe by Molly Shuster. Dipped antique salt & pepper and homemade napkins from the DIY article by Christy Pitre. Images and outtakes from our table top collaboration shot in Brooklyn this past Autumn for Working Class Magazine.
Seared Scallops with Lemon Butter Sauce (2 servings)
10 large scallops
1/4 cup freshly squeezed lemon juice
6 tablespoons butter (3/4 stick)
Heat a medium sauté pan over medium high heat. When the pan is hot, add enough oil to just coat the bottom of the pan. Pat the scallops dry with a paper towel, then season with salt and pepper. In batches, place the scallops in the heated pan (they should immediately start to sizzle). Once they have a nice golden color, flip and cook the other side. Each side will take about 2 minutes, depending on the size of the scallop. Set scallops aside and reserve.
In the same sauté pan, make your sauce. First discard any extra oil from the sauté pan. Add the lemon juice and boil until it has reduced to about 1-2 tablespoons. Remove pan from the heat and add two pieces of the chilled butter, stirring to incorporate. Return the pan to the stove and cook over very low heat. Add the remaining butter one piece at a time, stirring to create a thick, creamy sauce. Season with salt and pepper.
To serve, evenly divide the sauce into two shallow bowls. Place the scallops on top of the warm sauce and serve immediately.
So today is National Cupcake Day! Here is a sweet treat From Me To You~
Styling and Art Direction by Jessica Soga. Food Styling by Molly Shuster. Cupcakes provided by OMG Cupcakes. Images and outtakes from our table top collaboration shot in Brooklyn this past Autumn for Working Class Magazine.
recipe by Molly Shuster, a shoot we did for the last issue of Working Class Magazine
I assure you, they are delicious!
When Whole Foods asked on Twitter Thursday “Thanksgiving is often a time of reflection, what are you most thankful for this year? ” I replied “For having the ability to change, grow, and start new traditions with the ones I love while making new friends along the way.” and I won! They sent me a $25 gift card and this is my way of saying Thanks! We picked up some pork chops with apple cherry stuffing, a wonderful Colorado Sunlight cheese, and a growler full of beer. It was a great night in and delicious meal, thank you Whole Foods!!!
I can’t believe I made this! For the first time I made the dishes traditionally provided by my family in Texas. I have to say when the table was set my pride was as big as my appetite. Thanks to Kevin for being a great sous chef and sampler and your cranberry sauce was perfect!
Behind the Scenes
Molly, Chef & Food Stylist, prepping scallops for a story in the next issue of Working Class Magazine.
When fall comes around I love sipping this on warm and spicy drink. It’s so very simple to make, just steep chai tea in hot apple cider, violá!
We use Adagio Tea’s Masala Chai and a local Apple Cider.