In honor of the approaching NYC Restaurant Week (July 22nd-August 16) I decided to revisit the first restaurant piece I published on the blog. Writing is a constant exercise in which there is always room for growth, and I want to share my process with as many people as possible. Thus I present a very much new and improved analysis of one of the east village’s staple restaurants.

new york city, restaurant review, food writing, restaurantsLiz MistickJuly 11, 2019Hearth hearth restaurant, east village nyc, marco canora, hearth restaurant review, food writing, affordable tasting menu nyc, hearth reservation, opentable, nyc restaurant weekComment

Chikara Sono's Spanish mackerel Oshizushi, in 100 Words.

The master chef of Kaiseki is leaving his east village hideaway, Kyo Ya, to pursue a new endeavor all his own. Read about my experience tasting his impeccable pressed sushi at Kyo Ya.

new york city, food writing, restaurant review, restaurantsLiz MistickMay 30, 2019Kyo Ya japanese food, new york city, kyoya, japanese restaurants, east village nyc, kaiseki new york, chikara sono, eater ny, oshizushiComment

To Cagen, and Toshio Tomita

Cagen is a staple sushi spot for lovers of the edomae style. Although the chef is not what you might expect…

Home Again: Hearth and the New Foodie

Whether sitting at the kitchen bar to watch the chef-y show or at a four-top among friends, read and learn why Hearth is the epitomizing definition of what it means to be a modern foodie.

new york city, food writing, restaurant review, restaurantsLiz MistickOctober 9, 2018Hearthhearth, opentable, hearth nyc, east village nyc, italian food nyc, marco canora, james beard award Comment