My friend Rachel and I hit up The Drop at Martini Corner in midtown for happy hour one Thursday after work. Along with our wines, each of us ordered this hummus-and-crostini appetizer at half price. The hummus was really full-bodied, though mild in flavor. I was dismayed to see all the butter on the crostini (why don’t they mention that on the menu?!) but I decided not to be a pain and send it back. I only ate about half of it anyway.
That same night, we joined some other friends at Arizona’s in OP for a couple more drinks. Hillary ordered the nachos, and she very kindly asked for them with extra black beans instead of chicken, and minimal cheese. Another menu mishap was revealed, though, when they arrived with an absurd amount of crema sloshed all over the top. Luckily it wasn’t that hard to avoid. The guacamole was great (but is there really such a thing as bad guac?).
My favorite dish at Noodles & Co. is, by far, the Japanese Pan Noodles. I add tofu and decline the mushrooms. They have the best, chewiest udon noodles ever! I’ve actually considered asking them if I can just buy some amount of uncooked ones from them.
Surely you know by now that not a month goes by without a meal of falafel, hummus, and pita. This one’s from Jerusalem Café in Westport.
I had been craving Ethiopian for months, and my friends and I finally got to eat at Blue Nile in City Market before the Incubus show. I got my favorite, misir watt (the bigger dish on the right: red lentil stew with onion, berbere, ginger, garlic, and cardamom), with sides of dinich watt (far left: potatoes in garlic, tomato, and berbere sauce) and yekik watt (in the middle: yellow split peas with ginger, turmeric, and garlic). Ethiopan food is served (and eaten!) with injera, the bread you see rolled up alongside there. It’s made of teff flour, and it’s got the strangest-yet-most-delicious sour flavor and spongy texture. If you haven’t tried Ethiopian food, don’t be afraid of it! If you like Indian, there’s a good chance you’ll like Ethiopian.
For dessert, we shared a slice of navy bean pie. It looked and tasted exactly like pumpkin pie. If I hadn’t known it was made with white beans instead of pumpkin purée, I never could have guessed.
And lastly, I finally snapped a picture of my signature Chipotle concoction. I get very little rice, extra black beans, fajita veggies, roasted corn salsa, pico de gallo, and guacamole. 100% vegan and 100% delicioso!