The second week of my adventures in New York City started with Sunday brunch at Sarabeth’s, where I got the vegetable frittata and a corn muffin. The frittata came out looking like a giant egg disc the shape and size of a cheese wheel and it was not seasoned very much, but I really enjoyed the use of gruyère cheese as a bottom layer and the eggs were a good texture.
I meandered through Central Park for a while and stumbled upon a nice plaza. Here are photos to prove this actually happened.
The following Monday, my friend Kristen and her roommate brought some raw vegetables, grilled chicken, and tofu from the NYU dining hall (they’re staying in NYU housing), and we made a stir fry with some teriyaki sauce. I’m not a big stir-fryer; I generally go for sauteing vegetables on their own because then I don’t have to buy multiple vegetables at once (#collegebudgets), but it’s really fun and easy to combine a ton of stuff when you have access to it. Just make sure to add the harder ingredients first (i.e. onions, broccoli, carrots, etc.) before adding softer things (i.e. spinach, mushrooms, tofu, etc.) or already cooked things (i.e. grilled chicken). Topped with sriracha, this was a satisfying, healthy, and delicious dinner. Turns out dining hall food can be edible.
Lunch find of the week: Dig Inn. I didn’t snap any photos of my food (sadly, not even Snapchat) because I was starving, but this place is awesome (aka I was wooed by the wooden rustic theme). You can either get a set meal, such as a salad or a sandwich, or you can create your own “marketplate” with choices like meatballs, salmon, kale, and roasted sweet potatoes. I got the “chick’n’avo” salad, which had a pesto vinaigrette dressing and juicy, flavorful chicken. Real talk–this was some great chicken. And if quality food isn’t enough to motivate you to try it out, their mission is all about farm-to-counter, as they use locally sourced food. Even more important, there were a lot of good-lookin’ young professionals there, so it’s gotta be great, right? RIGHT?
The next weekend, Kristen, company, and I got brunch at a hip place called Tre. We had a large group, so I made a reservation, and I had to keep calling back to change the number of people, but the staff was always very friendly and happy to help. Check it out if you’re looking for bottomless brunch; they serve it for $23.95. I got the uova del ranch, which was eggs over easy on a tortilla with potatoes and a side salad. Highly recommend as an affordable and tasty brunch. There were also a ton of other brunch places around here, so you have your pick of restaurant and food styles.
The next day Kristen and I went for a stroll around Central Park in the blistering 95 degree weather. By stroll I mean we laid down in the shade and then sought out ice cream. We made our way to Sprinkles, which apparently also sells ice cream. I always thought they were just a Georgetown Cupcakes-esque cupcake shop, but they’re much deeper than that, guys. Their ice cream is great. Super creamy, and the cap’n crunch flavor is delicious. I would say I enjoyed it a lot more than the Momofuku cereal milk, which is more like soft serve. You also get a good amount of quality ice cream for just $3.75. The staff at the location on 60th and Lexington was really friendly, and they gave us huge portions for our samples. I tried out the red velvet ice cream, too, before deciding. It’s always somewhat awkward when you’re standing there smacking your lips, trying to figure out which type of sugar you enjoy more while there are people in line behind you and the person serving you is watching you decide, but Sprinkles’s flavors and sample sizes are worth it.
Naturally, I asked for a cone on top of my scoop in the cup. (Best of both worlds, right?) This is something that some ice cream shops are more willing to provide than others, but the employee helping me was happy to grant me this. I also felt like an ice cream hero to the couple behind me; after asking to sample the flavors, the woman whispered to her husband that she should also sample things, and after I requested the cone topping, they opted for the same. Just helpin’ out the public, servin’ the greater good by educating people in proper ice cream shop form.
For dinner, I made a sandwich using leftover salmon steak which I had pan fried earlier in the week. Topped with sauteed red onions, tomatoes, and some mayo, this was a weird mixture of “high class” cuisine and classic sandwich ingredients, and it was perfect. The salmon steak was a great find at a Western Beef supermarket at $5.99 a pound, and I just seasoned it with salt, pepper, and Italian herb seasoning for a day before searing it on a pan. For the sandwich, I took off the skin, removed the bones, and tore it into pieces. I only wish my avocados were ripe enough, and I could’ve made an avocado spread to make it even juicier.
Tune in next week for updates on my bulging food baby and dwindling cash supply.