And just like that, summer is coming to an end… Hi Garmanvsfood family, hope you have enjoyed summer. Not going to lie, summer 2025 has been good! I have been outside doing the most – brunch, festival, gigs, graduation and being present #winning. Currently in the big apple aka New York city and I have to say, it really is different in the summer time. Last time I was here t’was winter and it was FREEZING! When my bestie Sia said New York was our destination for our annual trip I initially was like 😥… but when she confirmed it would be summer time, I said
We have been to the Hamptons, wine tasting, pub crawl, had my first pop-eyes (pleasant surprise) New York has given some really amazing food adventures – Gramercy Tavern, Musket Room. Of course a summer food adventure is needed like duh? plus, being out here with my bestie and my niece ❤️, we outside okay?! We sampled the seven course tasting menu at 63 Clinton and we had us a timmmmeeee
Starting off strong with first bite aka breakfast taco. A crowd favourite and has been on the menu four years and counting. It was ajitama, hash brown and smoked trout roe served on a taco. It tasted as delicious as it looked.
The roe popped at first bite and had a spicy kick, what a way to wake up our palate. Can we also show some appreciation for the crockery? Right?👏🏽. The second course was supposed to be Spanish Mackerel but when our waiter suggested we tried the caviar hand roll? You know we had to. Not the waiter rocking up with a caviar cart and making the hand roll right in front of us 😮
It gave ‘hand roll while you wait’ and I am here for it ha! and it did not disappoint! paired with Mousse L’esquisse extra brut, 🔥😊! A great Segway to our actual second course which was the Spanish Mackerel. Thinly sliced cuts of cured Mackerel (think sashimi) in a pho broth. The The broth though? Perfect! I expected it to be savoury but it was more sweet with a smokiness to it!
Corn and tomato Gazpacho parfait was the third course. Chef advised this dish was the taste of summer. An ode to the hybrid season where summer’s ending but not quite autumn (sorry fall😜). Corn custard, tomato tartar, fennel shaved ice made this layered dish
paired with a grenache blanc that was fruity, it was refreshingly good. A vegetarian dish was course number four. Wood oven squash made up of ajo blanco, lotus chip, nardello spiced pita. The pita was made from sourdough, that had been aged for 12 months, contained no yeast and had a hint of spice. The butter was ever so creamy
and gave ‘laughing cow cheese’ vibes, IYKYK. The squash was thick and red, very reminiscent of the Nigerian ‘obe ata’ (ask your Nigerian friend). The nuts and the lotus chip gave the squash texture and crunch! When I say these vegetarian dishes be elite, truuuuusssst, such a well balanced course and we loved it!
The fifth course was delish! Grilled hanger steak with pumpkin seed chimichurri, garlic jam and tomato. Steak was cooked exactly as I like it (aka what the chef recommended). The chimichurri was not too sweet and paired with cabaret sauvignon? 😘!
When it comes to palate cleansers, you guys know, I love me a good palate cleanser. I have had a few that have left me in a flurry of mixed emotions like 😮🤔😊😎👌❤️🤗? The Dairy, Restaurant Nigrum, Launceston place, La Colombe to mention a few. But, I digress. The palate cleanser here did not disappoint. The melon sorbet came out looking like a donut filled with raspberry and seating on a bed of cream cheese, I mean look at it? right?
It actually was hazelnut crumble and stracciatella 😮! Pudding was brown butter corn trifle made from peach, corn miso sabayon that was served HOT. It made sense especially after the sorbet.
It gave polenta vibes, rich in colour with peach pieces – YUMMY! paired with a resiling spätlese wine? 😘 One time for the man dem👏🏽 the food was fab and we thoroughly enjoyed ourselves.
Cheers
Ndidi
Addendum – some NYC shenanigans
