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Sarah Kirschbaum

@nyc_maenad

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Encouraging the world to understand that healthy can meet delicious every day.

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Planning for this year in Japan, we hope to return to @tsunechan0826 one of our favorite meals last year! Even though we were so embarrassed to be late, Kobayashi-san welcomed us and we drank Kikuhime together late into the night! Hope to see you again in December! taken in Osaka, Japan by @nyc_maenad

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18 days ago

For my first meal of the trip, I was excited to try @_cypsele for the first time. I loved Chef Marcin Krol's cooking at Maison Sota, and have been hearing great things since he opened his own restaurant on the Ile Saint-Louis. The front room is beautiful, the service warm and welcoming, the wine list has plenty of choices, and for the most part, the food was excellent, with a few dishes, notably the haricots verts and the ris de veau, entering the realm of superb. I look forward to returning to see how he continues to evolve. taken in Île Saint-Louis by @nyc_maenad

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a month ago

Another superb lunch yesterday at Septime. I have said many times that I believe this to be the perfect casual restaurant, with everything I look for in an elevated but relaxed dining experience. I was delighted to be joined this time by @docgkeith , who no doubt got better pictures than I did. The only thing missing were my usual partners in crime @allan.rudolf and Annie. Next time, mes amis! taken in Septime by @nyc_maenad

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a month ago

After years of avoiding molecular gastronomic experiences, it kind of feels new again! We enjoyed an absolutely delightful meal last night @minibarbyjose in DC. The food was playful, fun, and most importantly delicious. There was no enforced reverence or studied oddity, just great food oozing technique, but not forcing it on you. The staff were all friendly, knowledgeable and approachable. We'd absolutely return. taken in minibar by José Andrés by @nyc_maenad

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a month ago

We had a very enjoyable meal last night at @friday.saturday.sunday , the 2023 James Beard Award winner for Outstanding Restaurant. While that accolade may be a little over the top, it was certainly a very good meal, with excellent service, and we will return. Highlight dishes were the tomato with corn custard and the pasta with razor clams. We had some feedback on one or two dishes that were slight to slight plus misses, and the staff received it well. Stems were decent, and corkage reasonable for the level. taken in Friday Saturday Sunday by @nyc_maenad

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2 months ago

Szechuan (mostly) food last night - homemade potstickers (traditional pork and curried lamb), corn with Turkish peppers, Taibai Chicken and garlic amaranth. taken in Northern Liberties by @nyc_maenad

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2 months ago

We got a big chunk of fresh Maine Blue Fin Tuna loin and, true to form, did nothing much to it. Marinated half in a mixture of soy, sake, mirin, kombu, and left the other half in its birthday suit. A little avocado, both marinaded and not, some excellent rice, and some bok choy. A little ume furikake. I missed getting a picture of the intact loin piece, sorry! taken in Northern Liberties by @nyc_maenad

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2 months ago

Japanese breakfast on the deck. Our exchange student was missing home. Hamachi kama, somen, miso soup, miso cucumber, hiyayako tofu, rice, ume boshi. taken in Northern Liberties by @nyc_maenad

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3 months ago

We visited @emiliaphilly for the first time last night and came away very impressed. We chose an appetizer and pasta heavy set of dishes, and found nearly every one to be bright, fresh, balanced, and delicious with excellent quality ingredients and a deft hand which let the base materials shine. No glop here! The pastas were all excellent, delicate and toothsome, with great depth of flavor in the sauces. As one would expect from a Vernick restaurant, hospitality was warm and welcoming, and service spot on. Though we brought our own wines (both showing well) we remarked on the nicely chosen and fairly priced wine list - Bravo! We will definitely be back. Thank you! taken in Emilia by @nyc_maenad

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3 months ago

Perfect summer meal - Lancaster County heirloom tomatoes, PEI mussels with white wine/shallot/garlic confit (just made Fri)/saffron and butter. There's no better match on earth for this dish, or anything with garlic confit, than @inaki.garrido.vino Las Toscas. The 2021 was just beautiful. taken in Northern Liberties by @nyc_maenad

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3 months ago

It was too hot for anything except the wok last night, so we decided on a few (mostly) Szechuan dishes - smashed cucumbers with garlic/fermented red jalapeno oil, sesame squash, and Taibai Chicken.

The chicken is a lovely recipe, very flavorful and (to me, anyway) classic Szechuan, with deboned skin-on chicken thigh, dried chilies, pickled Szechuan chilies, whole Szechuan pepper, chicken stock, dark soy, Shaoxing wine, scallion, white pepper, tiny bit of sugar/potato starch, and touch of sesame oil. The dried chilies and scallion bulbs are removed close to the end, just before adding the scallion greens, then the whole thing is finished with a sprinkle of sesame oil. The squash is sauteed in butter, with a little soy and garlic powder, then toasted sesame seeds and sesame oil added at the end.

Served over what was supposed to be cauliflower rice, but ended up more like cauliflower mush. Oh well. taken in Northern Liberties by @nyc_maenad

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3 months ago

Last night was an S&J favorite of Vietnamese pork chops. When we get full loins from Stryker, Jonathan saves out a few he cuts thinner from the very end for this purpose. I was out of town this past week, and his brother visited, so he got the ones that had never been frozen, and I had to live with the thawed version. While not the superlative that they are 100% fresh, these were still fantastic.

Marinated in lemongrass, palm sugar, fish sauce, white peppercorn, little oil, garlic, then scraped off and grilled over wood coals. Fixings of homemade pickled carrot/daikon and nuoc cham, cucumber, herbs (cilantro, thai basil, mint, Vietnamese corriander), and a fried egg, also from Stryker. Woked gai lan and Japanese rice on the side. These were monster chops, so I’m happy to say there are leftovers!

Two very nice, modest Rieslings to accompany. The Ratz, with its signature honey character, was the better match. taken in Northern Liberties by @nyc_maenad

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4 months ago