The title says it all!
See ya Monday morning for some delicious eats!
The title says it all!
See ya Monday morning for some delicious eats!
I love room service. One of my earliest foodie memories is my dad teaching me that if you stay in the Disneyland Hotel once a year, you can pick up the phone and 20 minutes later, fresh Mickey Mouse pancakes will come to your door. You can eat them in your bathrobe with warm maple syrup and watch cartoons on the tv while you think about the awesome vacation day ahead of you.
Obviously, I was hooked.
However, not all food does well in room service. Soups universally arrive cold and gloopy. Cold cut sandwiches are usually flaccid and unpleasant. And for PETE’S SAKE, room service pizza should be served only to prisoners on death row.
If you wanna order room service like a champ no matter if you are at the Holiday Inn or the Ritz, here’s what you order:
The room service gold standard. These toasted, multilayered sandwiches are made for hotel room service. They are great when made with plain ole turkey and iceberg lettuce. They are sublime when served with house roasted turkey and homemade garlic aioli. They are great with french fries, potato chips, or any other number of side dishes. Great warm or cold Perfect for a hangover breakfast or a midnight snack. Club sandwiches are always divine, but hey are the best when order them in your hotel bathrobe.
My favorite salad of all time, and it’s ideal to order for room service. It is ready relatively quickly, is light enough to eat before going to sleep, and has a similar flavor profile worldwide – you know what you’re getting. You can often supplement it with salmon or chicken for an extra hit of protein, and if you need a side dish that isn’t fried, this is always the way to go.
Burger and fries
Old faithful. Gotta love it. The burger is always better at a fancier hotel but I have had some damned good room service burgers at lower end establishments. There’s just nothing like meat, bread, and a pile of fried potatoes. Sure it’s better when the beef is locally sourced, the bread is brioche, and the fries are covered with Parmesan and truffle oil, but I’m not picky when it’s late and I’m jet lagged – are you? I always order extra condiments because I love tiny jars of mayonnaise and ketchup. If you don’t, I’m not sure that we should be friends.
Cake can be dry. Cookies can be as hard as hockey pucks. Ya know what always delivers? Ice cream. As long as it arrives in a semi-frozen state, I’m good. Whipped cream? Sure! Nuts? Love ‘em! But I’m happy with a dish of plain chocolate ice cream if I need something sweet and you will be too. If your work is footing the bill, take a Snickers from the minibar and break it up over the ice cream for a mini sundae. You’re welcome.
Pasta (if it’s a great hotel)
Yes, this one has a caveat. I have had some truly wretched room service spaghetti – cold, gummy, weirdly sauced with bits of red peppers and worse.
The best bowl of pasta I have ever had in my life was in my room in the Park Hyatt Tokyo. It arrived al dente, piping hot, and tossed in the most beautifully bright, complex, garlicky, savory tomato sauce. Served with aged Parmigiano Reggiano and warm foccacia. And I have had a few incredible bowls of spaghetti Bolognese since then at similarly high-end hotels. If you’re splashing out in a great hotel, hit up the pasta section of the menu and you are unlikely to be disappointed.
But they sure do taste great!
This is such a gem, hidden in plain sight. It’s right on Broadway with a tiny but comfortable summer patio and serves delicious Italian small plates with a great selection of wines by the glass. It’s a little more expensive than it should be, but happy hour includes all glasses of wine and beer and the food isn’t good, it’s great (not the stodgy veal meatball, but everything else). The burrata crostini is especially memorable. The cheese isn’t so wet that it soaks the bread, but retains enough creaminess to put your heart into shock. It’s layered with garlicky pesto and a single juicy, perfectly roasted tomato. A fantastic accompaniment for a glass of semi-dry prosecco.
After my girl Sarah told me how amazing this place was, I had to check it out. Hot damn, she was right – this place is on point! Though the prize for best yeast doughnut still belongs to Doughnut Plant, these donuts are legit, especially the incredibly tender crumbed, light cake doughnuts. The best ones are the ones where light and bright countered heavy and fried. The Creamsicle and blood orange doughnuts are especially memorable with thick, sugary, citrus-shocked glaze.
A damned good chocolate chip cookie. Thin but still chewy and gooey on the inside – warm when I ate it. The cookie’s genius lays in its size – it’s large enough to be a small breakfast but small enough to be a large dessert. Love it.
Okay, headed back out of NYC for one quick post.
I spent some time at Sanctuary on Camelback, which is lauded as one of Scottsdale’s finest resorts. Click on the below link to take a little look:
It was a great trip to be sure. My only small issue does not have to do not with the facilities, the room appointments, or the truly fabulous spa (the reflexology treatment is a dream). The location is ideal, the rooms are spacious, and the bar at nighttime is gorgeous. My only issue with the hotel is an intangible and small issue with the service. Everyone was extremely kind and accommodating, but we had to ask for so many things that I felt should come naturally (same day steaming, stamps and enevelopes acquired if necessary, quicker action to quiet a rowdy room, etc) at a resort that charges this much per room. Look, this was a very good hotel – great, even. But for the prices they charge, I feel that there should be a few more intangible services that are offered at the highest level of hotels. That said, if you get a great deal on a hotel room here, you should stay here. The staff is wonderful, the surroundings are beautiful, and the room service is impeccable. Just brush up on those few services and it will be a hotel for the ages.
*I stayed at this hotel on a media rate. All of the opinions expressed are my own and unbiased.*
Where you should eat and why:
Why: Avocado goat cheese sandwich
Avocado toast is so passe, don’t you think? This avocado toast is layered with ripe tomato, sprouts dressed in a tangy, mustardy vinaigrette, and a slab of somewhat funky, ripe goat cheese. The goat cheese sounds like it would be overkill, but it’s really sensational. It livens up the avocado, adds a meaty taste, and – well – it’s goat cheese. What’s not to love?! If you come here with the family, ask to be seated in the large, quiet downstairs room. It’s a hidden gem.
Where: The Fourth
Why: Gluten free banana pecan muffin
I’m more of a gluten-full girl than a gluten-free girl. I get giddy at the mere mention of sourdough. But this muffin is really da bomb (do cool kids still say that?). It’s incredibly moist and studded with toasty, crunchy pecans. The banana taste is sweet, and vaguely floral without being over the top banana-y (which, trust me, I HATE). It’s not too sweet, so it can handle a swipe of butter and sticky-sweet blackberry jam. The surroundings are lovely and that muffin is really damned good. A great space for a breakfast meeting.
What: Mezze sampler
This Turkish spot is a favorite among foodies and city dwellers of all sorts and I can see why. It’s a lovely, airy restaurant with a huge menu. The lunch specials are well priced, the service is quick, and the portions are good. The food is downright delicious. Fluffy, fresh bread and some flaky sigar borkei are warm, flaky, and cheesy. That mezze platter is just fabulous – loaded with garlicky hummus, creamy yogurt cacik, smoky babaganoush, and a host of other dips. It’s big enough for a light lunch between friends that will leave you satisfied but not stuffed or uncomfortable. Total win.
I’m always a day late and a dollar short, right?
Father’s Day was never a big deal growing up, because my mom always said that if every day wasn’t Father’s Day, one day a year wasn’t going to help. However, my husband and his family are huge on it – so, now I do the whole Father’s Day shebang. Brunch. Cards. Gifts.
About those gifts…mine are usually 2 weeks early or 3 days late. If you are like me and still need a present for the foodie dads in your life, here is what I would choose:
This is the best blue cheese I have ever had in America. It’s beauty lies in its subtlety – this doesn’t punch you in the nose with its taste or texture, it gently seduces you into loving blue cheese. It’s incredibly creamy and buttery. Though there are obvious blue flecks in it, it isn’t overly funky or mushroomy. It just has pops of tart, tangy, savory flavor amidst the wonderfully creamy texture and mild flavor. It’s pricey, but hey – it’s for dad, right? Serve it with some fig jam and a cranberry-nut bread and you will be in for a massive treat.
My husband’s favorite whisky – he loves it even more than the far pricier Johnnie Walker Blue. I find it to be smooth as far as whiskey goes, which is still too strong for me. However, he swears that it’s all vanilla, caramel, and butterscotch, especially when you serve it with one gigantic ice cube. Maybe the dad in your life would love it, too!
I was sent this as a press gift and OMG I LOVE IT!!!! You get 3 different types of hot sauce in each monthly shipment, complete with tasting notes. These are hot sauces that I have never tried before and some of them I like to eat plain, some I like to use as ingredients when I cook, and some I drink with a straw. It’s incredibly cool to get deliveries of hot sauces from small batch producers all over the country – I’m now addicted to one I would never have tried (Frankie V’s Spooky White is ACTUALLY insane). Thos is an amazing gift for the chile head in your life.
Any other great food gift ideas, for Father’s Day or any other time?
So, we went back to Upland. It’s still pricey but the growing pains are over. Wow, is it sensational. Every cocktail we tried was extraordinary. This one, made with chartreuse and summer sugar snap peas, is verdant, fresh, and a little savory. Appetizing, not too strong, and beautiful to boot. Meyer lemon with stracciatella, anchovy, and spring garlic
Sensational. Crispy, yeasty, airy crust topped with milky, stretchy stracciatella. It’s layered with slices of burnished, tangy lemon and notes of savory spring garlic. The anchovy is undetectable, but the pie is so addictive that you know that the anchovy’s umami powers must be at work. Don’t miss this sensational pizza. Cacio e pepe and chicken liver pastas
Both unforgettable. I am still dreaming of that cacio e pepe. I had never had this traditional Roman dish and I was shocked at how satisfying it was. Creamy, al dente, spicy, toothsome…incredible. The chicken liver pasta is meaty and fragrant with hints of woodsy rosemary and sharp Parmesan cheese. The pasta here looks like it came out of a play-doh machine and is undeniably fun and cute. Big win. Short rib with black olives, celery, and horseradish
Chef Smillie’s signature dish and one of some controversy. I can see why – this is damned good. Not overseasoned or aggressibely prepared – it has a heavy, pleasant char and lets the meat’s flavor and tender texture shine. The horseradish is applied sparinly and provides a zip and zing to the crispy celery salad and soft, meaty short rib.
Upland offered a great night. The service is excellent, the bread is still fabulous, and all of the food is now up to par for the prices. A lovely special occasion or date restaurant – I can’t wait to return.
Here’s what I did on the rest of my whirwind tour of Milan:
Gawked at a tower of pots that is plated in actual gold.
Visited the world expo (way too short a time, but it was like a real-life EPCOT). Ate the MOST fabulous cheese – that Gorgonzola was the sweetest and creamiest that I had ever tried. Visited the pavilion of a country that I will likely never see in person. More hanging gardens of Babylon than Shahs of Sunset.
Wished that I had room for this pizza.
Saw these stools that look like macarons.
Learned that Jack Daniels is totally expensive and way cooler to drink than single malt Irish whiskey.
Took what seems to be a quintessentially Italian photograph.
Don’t worry…I slept when I got home. Next week, I finally return to blogging about good ole NYC!
I went to Milan on a press trip for 48 hours and it was kind of insane. I mean, 48 hours isn’t even enough time to get jet lag, let alone eat all the kinds of cheese on my list. But since I only had 48 hours and lots of them were taken up with work, I had to make my free time count.
That meant getting sleep on the red-eye. And no, this wasn’t an uber fabulous trip with my globe-trotting dad, this was a work trip in coach. For 8 hours.
Here’s how I do trips like this:
1) Check in early to the best seat you can
Most airlines let you check in for free 24 hours ahead of time. This means that you can grab the bulkhead for extra leg room, the window in case you like to lean against it, or any other seat that isn’t bought ahead of time. In my case, it let me choose the smaller economy cabin which meant that I was served food first, got my choice of overhead space, and didn’t have any crying babies in my section. Win all the way.
2) Embrace the neck pillow
They look dumb. They are bulky. They are often covered in hideous fabric. But on an 8 hour flight with 2 inches of leg room and one Jennifer Lopez movie playing on repeat the whole time? It’s a LIFESAVER. You want a really good, on-the-pricier side pillow to help you sleep – memory foam is awesome. Wear it with the opening adjusted to just in front of your shoulder. This helps you lean to the side or drop back your head with total support. Best of all, it lets you have the best of all worlds – use it instead of a window to lean against and you have support PLUS an aisle seat to stretch your legs and have more wiggle room.
3) Prepare with good booze and food
There ain’t no caviar on these flights and the Krug ain’t exactly flowing. As such, you need to come prepared. I would recommend an awesome vegetarian sandwich on the crustiest bread you can find (so it doesn’t get too soggy), some potato chips, and candy. Candy is the best because you don’t need any more carbs and it won’t get too smushy in your carry on – no chance of it melting in a frigid airline cabin. I prefer one bag of gummy candy and one of chocolate candy. And booze…don’t rely on free booze on board. And even the for sale stuff might not be great. Hit up duty-free for a mini split of prosecco or even a couple of these cans of sparkling wine. It’s not the greatest stuff in the world but it does the trick and will help you drift off to sleep if you prefer.
4) Treat yourself like you’re in first class
What does that mean? That means come prepared. Bring pajamas and fluffy socks to change into the second that you come on board. Come armed with moisturizer, the best headphones that you have, an eye mask, earplugs, and a personal entertainment device filled to the brim with great stuff. Don’t forget a sleeping aid, tissues, and a pen for filling out immigration forms. Go on Expert Flyer and see what the best seat is, research the plane and find out what the electric situation is (ie, this plane had no outlets but did have a usb charging port), and see what the meal offering(s) are. You want to feel like you are in as much luxury as possible.
5) Don’t be a jerkhole
It’s a long flight. You’re cranky and tired and hot and achey and whiney. I get it. I TOTALLY get it. But don’t be a jerkhole. Don’t quickly jerk your seat back all the way the second you take off. Ease into it, do it gracefully, and only recline it as far as you need to. Don’t harangue the flight attendants for extra water and soda when they are halfway down the aisle – order extra when they come to you and keep it in your seatback for when you need it. Do be proactive if the person in front of you is reclined too far during mealtime – wait until the flight attendant comes to you and then ask her/him to ask the person in front of you to raise his/her seatback. If you are in an aisle seat, try not to lean on the person next to you and if you are in the window seat, keep restroom trips to when the person next to you wakes up or gets up to use the restroom. Don’t be rude, don’t push, and don’t yell. Basic kindergarten rules that might seem like common sense but are often forgotten on long flights. Do well and reap good karma.
Look, it’s never going to be the glories of flying first class. But with these tips, a sleeping aid, and some good luck, I managed to get some sleep, drink some wine, and be relatively entertained on my medium haul flights.
Next up: Milano memories.
On this whirlwind trip I didn’t have a ton of time to eat in Milan, but what I did eat was really pretty great. Here are some of Milan’s greatest hits:
If you don’t like saffron, this might not be for you. If you have even the slightest affinity for it, this is the greatest use of it since Joel Robuchon’s bread. It’s a little floral, a little savory, and very aromatic. The rice is al dente and the color is a beautiful golden hue. It’s served in a small enough portion to be an appetizer but it can be a light main course as well. If you don’t like saffron, any risotto in Milan is excellent – I had a gorgonzola one that I still dream about.
I was shocked to discover that pasta is not on every menu in Italy. But Milan, the center of cheese, beef, and rice, is shockingly pasta-light. However, I did manage to have a couple of plates of pasta and they were excellent. This one, at New Art Cafe, is excellent. The spaghetti is al dente and chewy and the sauce is really rich. It’s not that bright, tangy tomato sauce with a few grainy clumps of meat. It’s deep, meaty, and incredibly savory. It’s about all of the pasta, most of the beef, and just a tiny bit of tomato taste in the sauce. It isn’t overly sauced or cheesed. And the mushroom pappardelle is no slouch either.
Movenpick ice cream is where it’s AT! I actually enjoyed this on the Swiss flight home, but if you find some in Italy and want to compare ice cream to gelato, this is the brand that you want. It’s soft but still dense, with pure, creamy flavor. This flavor, Carmelita, also has a ribbon of sweet, slightly bitter caramel and pieces of chewy, crunchy caramel candy. The ice cream is the real deal – it kicks Haagen Daz’s ass.
As it made mine larger.
Next up: Let’s hack our economy flight.
I am a New York City based writer, editor, and food blogger. Join me as I cook and eat anything that isn't moving too fast for me to catch! I love Michelin-starred tasting menus, chili cheese Fritos, and everything in between. Feel free to drop me a line at Fritosnfoie
with any questions, comments, or recommendations for awesome kimchi!