Hello dear lovers and fated friends,
Happy April! Only 80 something more days until summer.
If you’ve peeked at my twitter recently, maybe you know that I’m getting a tiny little oral surgery today and will be out of commission for at least ten days. While the procedure is super routine, I still must take the time to completely chill out so I can get return to my regular routine as quickly as possible. If you’d like to show a bit of generosity, I’m accepting Brodo and Pressed donations, since all I can eat is liquids.
Hopefully I’m back in action and ready to return to the fine dining scene, amongst other hobbies, by April 15th if not sooner! Until then I’ll be dreaming of the more scandalous delicacies I’ll soon be enjoying.
On the list this month is…
Malagouzia from Domaine Tatsis- a Macedonian orange wine I have become recently obsessed with after first tasting it at Oiji Mi last month. Like, truly obsessed. Made by two Greek brothers who come from a long tradition of winemaking, they were one of the first natural winemakers in Greece during the 90s. Their orange wines are delightfully tart, bodied, and funky due to their long macerations. Through keeping an old tradition alive, they (like so many producers of drinks, meats, and plants of the similar practice) are reviving the modern palate without reinventing the wheel.
Korean food- literally any and all of it. KBBQ, Jungsik, ARIARI, BCD, Atomix, Cote (god, I miss Cote). With more haute korean resturants popping up, it gets harder to keep track of which ones are worth trying. On my radar this month is Meju by Hooni Kim. A little banchan bar in Queens, where all the produce is imported from a farm in Korea and fermented personally by the chef. There is not one single process more important in Korea (and perhaps history) then fermentation, and I’m so excited to see a chef who has developed a tasting menu completely in honor of the practice.
A proper breakfast- preferably in bed. How I would kill for a spread from Russ and Daughters, my god. Little bagel, little lox, maybe some caviar if we’re feeling cheeky. Oh, and a box of rugelach, please.
xo Mina