L'ADRESSE NYC

January 20, 2018

This post is brought to you by L'ADRESSE NYC, but all opinions are my own.

At L’ADRESSE they serve innovative breakfast, brunch, lunch and dinner menus, as well as pâtisserie created on site in the classic French tradition. Their diverse beverage program includes artisanal cocktails, fruit and vegetable blends, spritzers and one-of-a-kind coffee drinks prepared by an award-winning barista team. We're talking over 40 national and international awards for coffee excellence and hospitality! And well-deserved. Whether you want to enjoy a single cup of espresso or a complete dining experience, come take a read about my experience in this convivial atmosphere and laid-back attitude that made me feel so welcome and full at the same time. :)

L’ADRESSE utilizes the latest trends in restaurant design resulting in a warm and welcoming walk-in atmosphere where guests can enjoy the highest quality of service, hospitality, and accessible pricing. Located right across the street from Bryant Park, it's perfect for both tourists and New Yorkers - it is one of a handful of restaurants in the U.S. to use the Josper grill, popular throughout Europe, to highlight the flavor of their meats, fish, and vegetables.

We tried the Wagyu carpaccio with Bayley Hazen blue cheese, bloomed mustard seeds, spring onions, and fig compote which was insanely delicious. And because it's #NationalSoupMonth, and the fact that I'm soup-obsessed, I tried both the classic borscht, a traditional beet soup with beef and crème Fraiche, and one of my favorite dishes we tried, their cauliflower soup with poached egg and garlic chili. A truly mind-blowing soup, I could eat it every day! We also had the seared sea scallops with truffle cauliflower purée, hazelnut brown butter, vincotto and a side of Brussel sprouts with Chinese sausage, sesame cilantro pesto, and chili lime vinaigrette. I loved the combination of flavors together, the scallops were perfectly cooked and service was top-notch.

L’ADRESSE’s dessert repertoire includes fine patisserie created on site in the classic French tradition in collaboration with world-renowned pastry chefs. From the Chocolate Envy, a decadent chocolate mousse cake with hazelnuts to Smetannyk, a traditional sour cream layer cake to Tiramisu to Cheesecake and more, their menu is inspired by sweet flavors from around the world. They also offer whole cakes available to order in advance for pick up to celebrate those special occasions including birthdays and anniversaries.

We weren't planning on dessert but once I saw their patisserie in the back, it was really hard to say no! We tried onyx, a Russian tea cake with white chocolate mousse with a bitter aloe twist in marble glaze. Never had this, even after having been to Ukraine - it was something new and fun to try. You can see it on my Highlights on Instagram for more, video and pics. We also had cheesecake with strawberry jam (out of this world) and Kimura, a French pistachio cake, refreshing lime, and passion fruit purée, that was superb. Really decadent and full of a variety of flavors, whether you just want a cup of coffee or a full meal, L'ADRESSE is definitely a place to check out in New York!

LOVE & XX'S,

FOLLOW MAQ + SUZ

Military Latte

February 8, 2017

NYFW is one day away and when it comes to maintaining the energy of a marathon runner, I've been drinking a whole lot of what's called a military latte. Originally created in Japan and then onto Chicago, I stumbled upon an article a couple of years back about the interesting coffee concoction.

Named for its camo-like surface, the drink is made up of a matcha latte, cocoa powder, espresso and vanilla syrup. I know sometimes it is made with white chocolate but since I'm trying to avoid sugar (I think it's the culprit behind my breakouts) I opted it out of the ingredients when it came to making my own version of it!

I would love to be one of those cool people that can create latte art such as beautiful leaves, hearts, unicorns and more. They even do 3d art now which is so amazing! This is my first attempt at any kind of latte art and I have to say it's not all that bad! What do you guys think? I also used a larger matcha bowl for aesthetic purposes. The green brings a nice accent with the dusting of the matcha powder.

DOWNLOAD RECIPE

Military Latte

Serves 1

(Matcha green tea latte, cocoa powder and espresso)

Ingredients:

6 tablespoons coffee/espresso.

1 1/2 tablespoons matcha green powder

12 ounces milk

1 tablespoon vanilla syrup

dash of cocoa powder

Directions:

Mix espresso, matcha and vanilla syrup together.
Add warm steamed milk.
Sprinkle a dash of matcha and cocoa powder on top to decorate.

What's your energy booster as of late? Are you more of a coffee or a tea drinker? I love both which is why I had the idea to blend both worlds together, to begin with. You can definitely say my cooking is definitely focused on fusion cuisine! I can't wait to share more food content, but fashion week starts tomorrow so stay tuned for lot more content on that for the next couple of weeks! So much more to come, I can't WAIT to share with you what I'll be doing in the next couple of months!

LOVE & XX'S,

FOLLOW MAQ + SUZ

Monday: Coffee & Treats

August 31, 2015

WEARING: EXPRESS STRIPED ONE ELEVEN LONG SLEEVE RIBBED TEE | 

AE ARTIST CROP DENIM JEANS| RAY-BAN CLUBMASTER | VAGABOND OXFORD SHOES

Hey ya'll!

Today's going to be a hot one here in New York City! But first, coffee! I decided to take an early morning stroll for my caffeine pick-me-up and treats with the pooch. maQ loves to go anywhere with me, and since I was craving for biscotti, off to Little Italy we went!

I love heading down there because there's always so much graffiti art to check out. Right now, there's the #100gatesproject going on. Check it out, it's everywhere- especially in the Lower East Side section. Today we ran into Indie184's work in 'full force' and Harif Guzman's Haculla faces. Of course, we stopped for photos. :)

I can't even remember the last time I had a cappuccino! I'm mostly drink coffee at home with some sugar and creamer, but today I was really wanted something different. And since I don't have an espresso machine to make one, it was even more reason to get out and get some goodies!

We stopped at Cafe Roma, on the corner of Mott and Broome St, and sat outside and people-watched. Of course there are always the tourists near that area, taking photos non-stop and always looking up. And then there's those who are off to work, to hustle and grind. So many bicyclists. maQ loves to watch but mostly loves the attention he receives while chillin' on the sidewalk. Not everyone adores him though. Some are afraid, even petrified enough to cross the street, just to avoid my 'big bad wolf.' Even when encouraging some he is more than friendly, they still don't want to take that risk. Understandable. And I'm always respectful of this. He is a definite breed ambassador, and has changed the minds of some people he's met. They say the eyes are the window to the soul, and maQ's can definitely make you think twice about dogs. I mean, really, he's just a big ole pussycat! He's the best with children, super gentle and extremely affectionate. <3

I really enjoyed their chocolate biscotti. Sometimes biscotti can be bland or also be too almondy, but this was so delish! Might I add, the little dash of cinnamon on my cappuccino was like the icing on the cake! Everything was so good. Up until I could literally feel the air thickening- the humidity was setting in, so it was time to head back home!

Lastly, I leave you with my Monday Suzism.

“We are, as a species, addicted to story. Even when the body goes to sleep, the mind stays up all night, telling itself stories. ”

— Jonathan Gottschall

Keep it cool, kiddies. Back to the writing. We hope you have a wonderful week!

Love & xx's,

maq + suz

SHOP THE LOOK

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Sunday's Are Just Peachy

August 16, 2015

“You can be the ripest, juiciest peach in the world, and there’s still going to be somebody who hates peaches.”

— Dita Von Teese

Peach Season

Fresh Peach Crisp

If I Call You Handsome Will You Wash The Dishes? If I Call You Darling Will You Make Me Pancakes?

The NYT, Harpaar's Bazaar and More Reads

Sunday's Are Just Peachy

Delicious

G'morning! Before peach season is over, I'm trying to eat as many as I possibly can. Clearly I'm an avid fan—they're quite possibly my favorite fruit. So, I wanted to bring you a yummy recipe for your Sunday! Don't like peaches? (In which case, you and I can't be friends. Just kidding!) You can easily substitute with a different kind of fruit, such as apricot, raspberry, cherry, etc.

While baking this, the smell in your entire apartment will be sublime. I guess you can take the girl out of the Midwest but you can't take the Midwest out of the girl! Alright, I'm running back to bed with the hubby for massive cudding, coffee-sipping and NYT's + Fall fashion reading. And of course, nomming down on this delicious summery crisp!

Happy Sunday! Catch you all tomorrow!

FRESH PEACH CRISP

INGREDIENTS

6 cups fresh peaches, peeled, pitted, and sliced – about 6-7 peaches
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 tablespoons sugar 1 cup + 3 tablespoons flour
1 cup old fashioned oats 1 cup brown sugar
1 cup butter, cold, cut into cubes

DIRECTIONS

Pre-heat your oven to 350 degrees.
Grease a 9×13 inch casserole dish.
In a large bowl, toss peaches with cinnamon, vanilla, 3 tablespoons sugar and 3 tablespoons flour. Pour the peaches into the greased casserole dish.
In a separate large bowl, combine 1 cup flour with old fashioned oats, and brown sugar. Cut in butter until you have a crumbly consistency.
Pour the crumbly topping on top of the peaches.
Bake in the oven, uncovered for 45-50 minutes.
*Notes: Some of you think there's too much butter? If so, feel free to reduce the amount to 1/2 cup like I did. As much as I love butter, I wanted to cut it in half since I overloaded on a grilled porterhouse steak last night with some shallot + parsley butter on top. Yes, I'm still dreaming about that steak. I might have to do one later this week! Anyway, if you want your Fresh Peach Crisp to be extra crisp, bake for 5-10 minutes longer, making sure to keep a close eye on it. I personally love the end result using a full cup of butter.