Dearest Catch NYC, We love you. We dined at this gem of a restaurant on J’s bachelorette trip and needless to say it was a crowd favorite. Add this hotspot to your to-dine list next time you’re in NYC. You may even spot a celeb or two…
Our faves from the menu include: tartare trio, hellfire roll, lobster rolls, bourbon-miso sea bass “wraps”. The list goes on…
We’ve been terrible about posting lately, but we’ve had a lot going on! To whit: we just returned from J’s whirlwind bachelorette weekend in the Big Apple. We’re hoping things will calm down soon – in the meantime, we wanted to share our pics (and some restaurant recs!) with you.
Our homebase for the weekend was Hotel Hugo in SOHO. J’s friend Mary chose this place, and it was perfect for our group. We loved the decor (modern but warm) – we were immediately obsessed with the greenery wall behind the check-in desk. One drawback: the rooms are SMALL, so you have to leap around like a fairy to avoid cracking your shinbones on the bed platforms.
After our group caught up over a quick lingerie shower for J, we headed to dinner at Revel in the Meatpacking District. The food was great (Annie ordered a pork chop that came on a lava rock – fancy!), but the place was so dark we couldn’t get any pics of it.
After dinner, we walked down to Brass Monkey on the recommendation of the hostess at Revel. It was pretty chill when we got there but got a little more intense as the night wore on. We were forced to order a random apple pie dessert to hold our table (worth it – having a table was clutch), and it was NOT BAD.
In search of an early morning coffee / Breakfast at Tiffany’s moment, L explored a few blocks and stumbled on the new Hudson Square outpost of coffee roaster/bakery La Colombe. This place was calm and quiet…a nice change from the usual Starbucks.
No NYC weekend is complete without Sunday brunch. Our girls at BCBGeneration (New Yorkers through and through) recommended Beauty & Essex to us, and it didn’t disappoint. This place deserves its own post – so stay tuned for the details!
Mo, our group’s fearless navigator (she really is good at it) found a precious place for after-brunch cocktails. Hotel Chantelle is a Parisian-style cocktail lounge with $.92 mimosas (you heard us) and disco tunes. We sat in the bar (presumably the old hotel lobby). Our only complaint? Really intense heater action. We were sweating by the time we left. We didn’t make it up to the rooftop (place was PACKED)…but we will definitely try again next time we’re in NYC. This would be a great spot for brunch!
After wandering the streets of the LES and SOHO (no noteworthy purchases), we regrouped for a sweet treat at the famed tea salon Laduree. This place ALSO deserves its own post – coming soon!
We headed to celebrity favorite Catch for dinner Sunday night. The food was unreal; we’re going to be dreaming about the lobster rolls (J) and the tartare (L) for weeks. The service left a little to be desired, and we had a strange elevator experience on the way down, and we didn’t see any celebrities…but other than that, we loved. Stay tuned for details!
We grabbed a quick brunchy-breakfast at Jack’s Wife Freda before heading to the airport. The food at this Mediterrenean-style diner was amazing…but it was packed (hey, at least we knew it would be good!), and we were a little cramped. We both highly recommend the fresh-squeezed cantaloupe juice.
Share your NYC go-tos with us on Insta @glitter_blog_xo.
If you’ve ever been to Serendipity, you know why they’re famous for their frozen hot chocolate. It’s amazing. We were super excited to come across this recipe to re-create the delicious treat:
Frozen Hot Chocolate Based on the Serendipity original Technically, this serves one person drinking from an enormous goblet. But you might want to share amongst 4 smaller cups, especially at a party.
3 ounces milk chocolate, roughly chopped
2 teaspoons unsweetened cocoa powder
2 tablespoons powdered sugar
1 1/2 cups milk, divided
3 cups ice
Whipped cream, peppermint sticks, hot fudge, chocolate squares or shavings, or marshmallow syrup for garnish, if you’re in the mood
In a small saucepan over low heat, combine the chocolate, cocoa powder, powdered sugar, salt, and 1/2 cup of the milk, stirring as the chocolate melts so that the whole thing becomes a smooth chocolate base.
Cool this completely to room temperature, or go ahead and put it in an airtight container in the refrigerator to use later.
When ready to drink, put the chocolate base in a blender, and add the remaining 1 cup of milk and the ice. Blend until thoroughly combined and slushy. Spoon the frozen hot chocolate into cups, mugs, or bowls, and garnish as desired.