About Me / FAQs

i'm cindy and this is my blog about what's (food-relatedly) new in new york. here are some answers to some faqs (that i made up):

what inspired you to start this blog?
several things:

• my husband and i have long talked about various ways to use our skills + creativity, and i thought i just needed to start doing something, even if it's small.
• my dad said to me, "don't just go to work, go home, sleep, go to work..." now i can add "blog" somewhere into that sequence.
• this article about asian-americans experiencing the "bitter undercurrent of Asian-American life [where] meritocracy comes to an abrupt end after graduation". it ends with "dare to be interesting."
• i wrote a restaurant review to my friend and afterward thought to myself, i could keep doing this.

what's considered "new" in your blog?
anything that opened within the last 3 months from the date of my writing.

Epicerie Boulud

My very first post to be submitted into the ether. As the blog title implies, I'm going to be providing you with reviews / news on What's New in NY! For now it's going to be mostly restaurants / cafes / eating institutions, but who knows what the future may hold.

Today's "What's New NY" is:

Epicerie Boulud
1900 Broadway @ W. 64th St.

I was so excited to see this new eat-in / take-out / oyster-bar cafe by the much hailed Daniel Boulud. I walk along Broadway on the UWS almost every day to get to work (sometimes I opt to walk along CPW), had seen construction next to Bar Boulud for many months, and then voila! This week, Epicerie glowingly opened its doors, beckoning with its airy, market decor, and (of course) its brioches, macarons, candies, artisinal cheeses, charcuterie and quiches.

I bought myself a $3.25 brioche suisse, a muffin-shaped pastry slightly soaked in a vanilla custard, with candied fruit playfully strewn down the slightly hollow center and topped with a single, pink candy-coated almond and lots of "praline" bits (sugary sprinkles). A lovely start to my cubicle-filled day. My research tells me Master Boulud also opened Boulud Sud, a new Mediterranean eatery, just around the corner. That will likely warrant its own, upcoming post, so stay tuned! (And thanks for listening / reading.)