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soho Archive

Friday

31

May 2013

0

COMMENTS

Totally Scrumptious PlanB Tapas

Written by , Posted in WorldWide

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Plan B is dedicated to the union of contemporary Northern Spanish Tapas and an innovative beverage program both influenced by Barcelona and the Basque region.  The cuisine, the culture, the sensibility, and independent spirit of both regions desire to both honor the past and begin their future.   Plan B creates food and beverage menus in tandem, with the operation’s concept reflected both in dishes and in signature drinks, wine lists and beer selections.Plan B puts an eccentric and creative take on an urban tapas bar, culinary inspiration comes from seasonal local greenmarket ingredients and exotic imported Spanish items to comprise simple and flavorful dishes that embrace the ancient Roman philosophy of the 5th Quarter, or “Quinto Quarto”.
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I was so excited to go to the media tasting of PlanB. Their menu boasts of exotic dishes like python sausage, rabbit meatballs and bull testicles, I had no idea what to expect. Created by Hemant Phul (Masala Times and Earth Nightclub), this little Nolita gem is totally exciting and exotic. The carefully selected cocktails like sherries, Spanish/French wines and craft beers make Plan B a place to get more than a meal but a tasty adventure! This cocktail menu has been created by Ivy Mix of Clover Club and Tess Sawyer of Plan B.
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The Basque and Catalan tapas are awesome. I don’t claim to be an expert on Spanish Cuisine but I definitely know what delicious tastes like.  The downtown vibe of this restaurant comes in all aspect from the decor, food, drink and music. Started with this polenta and cherry to cleanse your palate.
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Everything is scrumptious and here are my recommendations:
Potato Croquttes – Never has yukon gold, creme fraiche, salmon roe come together in a better way. This was by far my favorite experience
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Goat Cheese Croquettes – A simple and delicious combo
Mushrooms – seasonal and wild – YUM the best texture ever and Tai’s favorite
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Paella Shooters – mussel, shrimp, clam, chorizo, white wine, shellfish broth
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Asparagus – Not my favorite but still yummy
Octopus – The best 4 hour slow cooked texture, like a pillow
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Pic Ear – Crispy and perfect on a savory biscuit
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Rabbit meatballs – My first rabbit taste! The sauce is perfect
Shrimp heads – I LOVE this, ask for extra bread
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Duck heart souffle – Beautiful presentation and texture and taste deliciously balanced
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Flan – Best I ever had, perfect consistency and like caramel candy
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Hibiscus & Cynar Ice cream – Eat this as fast as you can!
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You have to go or I’ll take you  if you ever visit NYC!

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Thanks to my sweet husband for coming with me!

http://www.planbtapas.com

Tuesday

26

February 2013

0

COMMENTS

Pop Up Shop @AliceandOlivia

Written by , Posted in New York

One of my favorite fashion lifestyle brands! I own their suitcase and totally am obsessed with their blog Fortheloveofblog.com. Can’t wait to see their new pop up store!

Soho 1 819x1024 Pop Up Shop @AliceandOlivia Soho 2 1024x685 Pop Up Shop @AliceandOlivia Soho 3 1024x685 Pop Up Shop @AliceandOlivia Soho 4 1024x685 Pop Up Shop @AliceandOlivia

Now OPEN

Who: alice + olivia by Stacey Bendet

Where: 72 Greene Street, NYC

Store Hours: Monday-Saturday 10am – 7pm and Sunday 12pm – 6pm

Thursday

14

February 2013

0

COMMENTS

Antojeria La Popular: Killer Mexican Tapas @lapopularnyc

Written by , Posted in New York

vday 466

I absolutely adore SOHO for shopping but beside Bar 89 I haven’t found a good place to eat. But lo and behold, 50 Spring St has a new spot that is easily going to be a regular in my books! Antojeria La Popular is a cute Mexican street food place that just opened and I went for a tasting! It was totally FAB. Everything was delicious, divine and the server was knowledgeable, making great recommendations.

You must check this out!

vday 466 Antojeria La Popular: Killer Mexican Tapas @lapopularnyc

Antojeria La Popular brings the heat and flavor, the breathless rolling salsa, the zesty freshness and thick warm quality of Mexican food to New York City. Crispy and chewy, crackling and crusty with moist, steaming interiors that transform fresh corn, La Popular will slay past misconceptions of so-called tex-mex to deliver real recipes from the far reaches of our vast territory. From the beaches of Baja California and the Riviera Maya, to the mountains of the Sierra Madre, Mexico has an incredible variety of crisp and vibrant flavors to offer. Chipotle chilies, bright green tomatillos and crispy corn tostadas provide a unique canvas for our recipes. Antojitos, the corn-meal based street snacks of Mexico, are pressed and molded by hand into different shpes and typically act as carriers for salsa, cheese, stewed or grilled meats. It’s messy business with the melting chesse oozing, the red sauce dripping and the crunchy tostadas falling to pieces in your hands. Vingerar, salt and lime smeared upon your chin. But that’s the great joy of Mexican street food. La Popular enjoys mixing the best selection of locally-grown such as minced onion, plucked cilantro and a smoky slur of chipolte peppers. This rich culinary culture inspires the joints delicious tostadas and ceviches. Served “Tapas Style” La Populartastefully pairs its dishes with an assortment of wines, beers and sangrias. Their in-house “Chocolateria La Popular” menu offers Mexican-inspired hot chocolate, dulces, coffee and paletas ‘to-go’. La Popular experience is completed by efficient and customer-friendly service, housed within a contemporary Mexican “Antojeria”.

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The most delicious spongy and caramel flan

 

e1357782241 Antojeria La Popular: Killer Mexican Tapas @lapopularnyc

An antojito (Spanish pronunciation: [antoˈxito]) is a Mexican street snack designed to satisfy a craving (Spanish: antojo), and translates literally as “little whim”. Many antojitos have become regional icons of Mexican cuisine and can be found in almost every region, although there are a few local variants that are exclusive to a specific place. An antojito does not count as a full meal, but an appetizer, even though portions are large and substantial. Antojitos are frequently consumed on the streets or markets and considered informal cheap food.

ANTOJERIA LA POPULAR: MEXICAN TAPAS
50 SPRING STREET NOLITA | NEW YORK CITY
BETWEEN MULBERRY & LAFAYETTE STREETS
TELEPHONE: +1 646.476.3567
WWW.LAPOPULARNYC.COM

Mexican architects and brand designers couple Andres MYT and Regina GLVDK, family members behind Taka Taka and Vive la Crepe creators, just opened “Antojeria La Popular” Mexican Tapas in a joint effort with a team of Mexico City-based partners. The menu was designed by GLVDK and her father and executed by chef, Andrew Figueroa. Inspired by Mexico’s rich culinary culture, their delicious ceviches, tacos and tostadas are served “Tapas”-style. The idea behind them is to try a healthier, and less known, side of Mexico in a tasting of 3-4 tapas; gluten free and vegetarian options are available. Each tapa represents a state within the country and is inspired by local flavors and memories. To bring out the finest flavors in their Tapas, “Antojeria La Popular” tastefully pairs its dishes with an assortment of wines, Mexican beers and sangrias. In addition, “Antojeria LaPopular Tortilleria Kiosk will have freshly made Blue Corn Tortillas to offer a selection of quesadillas, corn in cup (“Esquites”), Mexican Sodas andMexican Hot Chocolate” to go for the fast-paced New Yorker. Inspired by traditional Mexican eateries “Antojerias”, La Popular’s interior design is enhanced by its authentic materials and Mexican motifs with a contemporary twist. As part of La Popular’s character, GLVDK invited a team of talented Mexican women to collaborate on this project, becoming a hub for creative and empowering ideas.

AN HOMAGE BY MEXICO’S RICH CULINARY CULTURE, LA POPULAR’S SUMPTUOUS CREATIONS ARE SERVED “TAPAS-STYLE” WITH EACH TAPA REPRESENTING A PARTICULAR STATE WITHIN THE COUNTRY OR INSPIRED FOUND WITHIN OUR LOCAL FLAVORS OR SUN-DRENCHED MEMORIES.
TAPAS
Sirloin, shrimp, tilapia Ceviche “Tribilin”(Distrito Federal)
Mole roasted Beets (Puebla)
Corn off the cob, “Morelos Style”(Morelos)
Raw tuna, mango, habanero,” Jicama taco” (Guerrero)
Salmon pasilla chile, “Blue corn tostada” (Tijuana)Bacon, shrimp, cheese “Pita taco” (Sonora)Crickets on ”Blue corn tostada” (Chiapas)Chicken mole “Corn tostada” (Michoacan)
Sirloin cheese “Corn tostada” (Zacatecas)

DRINKS
“Señorita” Cilantro, agave, lime, serrano chile, albariño wine
“Guava Mimosa with cava”
“La Tropicosa” Beer with orange, grapefruit soda, lime and tajin rim

CHILAQUILES BRUNCH
Mole chilaquiles

DESSERT
Selection of Mexican Candy by “La Newyorkina”
Mexican hot chocolate with guajillo chile
TAPAS
Ceviches $6.95
Zihuatanejo tilapia, cucumber, cilantro, mango, red onion and habanero
Nayarit shrimp, green olives, cilantro, red onion, serrano chile, oregano, avocado and olive oil
Campeche (V)** palmitos, cilantro, salsa verde and mango
Distroto Federal sirloin, shrimp, tilapia, serrano chile, red onion in a “tribilin” sauce

Botanas $3.95
Puebla (V)** mole roasted beets, crema fresca, and toasted sesame
Yucatan salsa verde, habanero and queso fresco
Tabasco poblano rajas, corn, crema and chihuahua cheese
Morelos corn, queso fresco, epazote, mayo, lime and chili powder

Mar (From the Sea) $5.95
Veracruz** salmon, avocado, serrano mayo on a corn tostada
Colima raw tuna, avocado, crispy leek, chipotle mayo, salsa verde on a blue corn tostada.
Jalisco (GF) shrimp, red cabbage, cilantro, red onion, chipotle mayo, valentina on a jicama tortilla
Guerrero (GF) raw tuna, mango, habanero, serrano mayo on a jicama tortilla
Baja shrimp, beans, avocado, chipotle mayo on a a flour tortilla
Tijuana salmon, queso fresco, poblano chile, red onion, pasilla mayo on a blue corn tostada
Sonora bacon-shrimp machaca, queso chihuahua, avocado, poblano, chipotle mayo in a pita bread

Tierra (From the Land) $4.95
Oaxaca beans, queso fresco, avocado, salsa verde on a blue corn tostada
Chiapas crickets from the pacific coast, avocado, crema fresca on a corn tostada
Michoacan chicken, mole, queso fresco, lettuce, toasted sesame, crema fresca on a corn tostada
Sinaloa** chicken salad, serrano mayo and carrot escabeche on a corn tostada
Zacatecas sirloin, queso chihuahua, salsa verde on a corn tostada
Potosi chicken, beans, lettuce, cream, salsa verde, cilantro on a corn tostada.
Tamaulipas sirloin, beans, queso chihuahua, red cabbage, pasilla mayo, salsa verde in a pita bread.

Chilaquiles $7.95
Traditionally eaten at breakfast or brunch. Sliced tortillas, chicken, crema, cheese, onion, cilantro and the salsa of your choice:

Verdes green salsa
Rojos red salsa
Mole mole with sesame seeds

Lunch Special $14
12pm-3pm.
1 Ceviche Or Botana
1 Mar Tapas
1 Tierra Tapas
1 Paleta

Prix Fixe $40
For 2 People Min. 6pm Till Close.
1 Ceviche
1 Botana
2 Mar Tapas
2 Tierra Tapas
1 Dessert

Postres (Desserts)
Paletas “La New Yorkina” 3 seasonal flavors $8
Flan mom’s secret recipe $5.50
Chocolateria Popular selection of mexican candy $8

Chocolate Mexicano
Soy, Skim Or Whole Milk / Ask For Our Month’s Selection: Hot / Iced.
Taza cacao, orange, ginger, chipotle chili, cinnamon, vanilla, salted almond, guajillo chili, coffee, salt and pepper $4.50

Happy Hour
Monday-Friday 3pm-6pm Only By The Gl. 2 For 1.

Beer + Wine
Cocteles
Sangrias
Mimosas

Cocteles Tropicales $8.50
“Rosarita” blood orange, agave, lime, prosecco
“Senorita” cilantro, agave, lime, serrano chile, white wine
“Maria Bonita” (mexican bloody mary) clamato, worcestershire, maggi, lime, valentina, beer and salted rim.

Mimosas
Gl $8 / Pitcher $28.
Cava blood orange, mango, guava

Sangrias
Gl $8 / Pitcher $28.
Red & Seasonal

Cervezas
Mexican Beers On Draft modelo especial $7
Bottled pacifico, negra modelo, coronita $7
“Cubeta” 6 coronas on ice Bucket $30.

Cocteles Con Cerveza $8
Chelada beer with lime juice and salted rim
Michelada beer with lime juice, worcestershire and salted rim
La Tropicosa beer with orange, grapefruit soda, lime juice and tajin rim

Aguas & Refrescos $3
“Agua Del Dia” (Horchata, Jamaica, Tamarindo)
Boing Mango & Guayaba
Sidral Mundet
Sangria Senorial
Perrier

Vinos By The Glass
Tintos $8
Belle Ruche / Cotes Du Rhone / France 2010
Alta Vista / Malbec / Argentina 2010
BV, Cabernet Sauvignon / California 2012

Blancos $8
Martin Codax / Albarino / Spain 2010
Lapostolle / Sauvignon Blanc / Chile 2011
William Hill / Chardonnay / California 2010

Cava
Freixenet / Cordon Negro Brut / Spain $9** Non Spicy, (V) Vegetarian, (GF) Gluten Free.

Thursday

15

November 2012

0

COMMENTS

24 Hours in Soho

Written by , Posted in New York

As some of you know I have been working with Sturm und Drang throughout this year in Geneva and also Frankfurt. This past week, they held their very first workshop in NYC and right in the heart of Soho. It was an amazing experience to pow wow with trend experts, hair stylists and of course the product development team from P&G.
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Day 1 consists of a brain monsoon (not just any storm) and lots of creative drawings from the Brooklyn based artist Joshua David Mckenney aka Joshua David.  He made a lot of our fast & funky ideas come to life and helped get our wild thoughts out of paper.  Here is some of his work.
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We ended Day 1 at the delicious The Mercer Kitchen and went home with our heads spinning and our bellies full.

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Scallops and Lentils and the first time I had fried sage!

On Day 2, we had a fiesta (not just any party) that solidified our ideas into tangible, ready to market products for professional salons worldwide. Complete with a Mexican inspired lunch. It was a great 2 days.
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Our very international and diverse group consist of people from Canada, Australia, US, Hamburg, Paris, South America, Italy and Israel.  The venue was historical, cool and inspiring. Hope I will get a chance to be back at Soho Soleil again.

2 24 Hours in Soho

What a fantastic experience and hope some of our ideas come to fruition in 2014.

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