We ate cake.
We noshed on party mix.
We started drinking mimosas at 8:30 AM and didn’t stop till the orange juice was gone.
Then we just drank straight champers.
But, of course, we also had to eat real food.
Here are a few of the bites that we had:
Omelette at Bistro Cassis
It may seem stupid to include an omelette on a list of great eats, but this is one of the better omelettes I have had on the UWS. The restaurant itself is fine, if not memorable, but the omelette is a thing of beauty. Done French style, it is very thin and delicate, rolled around freshly chopped herbs like thyme and tarragon, filled with a silky layer of tangy Gruyere cheese. It is filling but extremely light and is served with wonderful roasted-fried hybrid potatoes. An ideal breakfast or lunch, and the outdoor seating is wonderful for a Father’s Day celebration.
Sundried tomato spread at Luce
This restaurant is a standby. It’s fairly priced with a large dining room, nice enough for a dinner out but casual enough to never need reservations. The place is great for kids but has a full bar, so you can get so tipsy that you forget that you have kids at all. The Italian food on the menu is very good – fresh salads, well prepared fish, and a great mushroom ravioli .And the best thing on the menu is free – how often can you say that?! The sundried tomato spread that comes with the bread basket is nothing short of delicious. The spread isn’t overly salty or oily, but lush and full of ripe tomato-y flavor. It’s so umami that it almost tastes porky, even though it’s vegetarian. It’s divine on bread, mixed into your pasta dishes, on a fork, or on your fingers.
If they sold it by the barrel, I would buy two of them.
Sausage and shrimp skewers at Pig and Khao
Okay, so I didn’t actually eat at the restaurant. Definitely didn’t go there on Father’s Day. And I don’t know if this dish is on the menu. But when chef Leah Cohen prepared her Southeast Asian food for us at The Samsung House (ps, that fridge that dispenses sparkling water and an oven that has a special insert that lets you cook 2 things at 2 different temperatures are why I am glad that I live in the 21st century. Well, that and Bravo.), I knew that I had to visit her restaurant ASAP. These skewers were a standout on an entire menu of memorable dishes. Soft and juicy and briny and salty. Coated in young rice flakes that puffed like Rice Krispies when fried, they had an added crunch that was reminiscent of fried chicken. The sauce served alongside was tart, sweet, hot, and wonderfully savory with fish sauce. Cohen has a real knack for balancing flavors, and I can’t wait to try all the dishes at her restaurant.
Well, maybe for next Father’s Day, we will!
I attended The Samsung House as a press event. I was not compensated nor was I required to write about my experiences. My opinions are my own and unbiased.