It takes some guts (and stomach) to be a New Yorker

The New York Magazine’s Daily Intel profiles a resident of my beloved city every week and one the survey’s final question is always: What makes someone a New Yorker?

My answer: a true New Yorker is someone who, even when physically 180 degree around the world, thinks about what they are going to eat in New York once they get home.

fluttering high above Columbus Circle, where the best memories were created

I have already bought a Groupon to be spent at a cupcake bakery on Lexington Ave. I am dreaming about brunch at Clinton St. Baking Co. on East Houston. I am planning an excursion to Nan Xiang Xiao Long Bao (南翔小籠包) in Flushing; despite currently living in Nanjing, where juicy buns/ soup dumplings, Edward claims, have originated. (I haven’t found one that comes even close to touching the juicy buns in New York. The search continues.)

Suckling Pig and pappardelle

The most memorable dish of 2010: Tender suckling pig ragu in fresh sheets of pappardelle sprinkled with crunchy arugula that snaps like newborn spring leaves

Since this summer’s Restaurant Week 2010, I have been utterly smitten with Maialino, the new Danny Meyer restaurant that inhabits the Gramercy Park Hotel. In fact, I would want to stay at the hotel just so I can be up early enough to indulge in their breakfast over a cup of Mao Jian Green tea because, y’all, they have a tea bar. And for me, being an apprentice of the art of tea, that is a wonderful thing.

(For more Summer RW 2010 visuals from Maialino, Dovetail, and Delmonico’s, see my Flickr set!)

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