Zavo Restaurant & Lounge New York

Okay… today’s the first day where I’m really feeling the cold. I’m a Midwest girl at heart, so the winter season doesn’t bother me much, but in New York, with the humidity AND the cold? It feels much more cold than normal. So what to do on a freezing day like today? I’d say just stay inside, but if you get cabin fever like me and need to get out of the house, you should go and check out ZAVŌ. A luxurious new Mediterranean restaurant that engages all of your senses, it’s the perfect location too after marathoning through a shopping spree. Got your holiday errands all checked off yet? If not, it’s cool. Me neither. Why not sit down and take a break in between with a glass of wine at my new favorite spot in Lenox Hill?

Zavo Restaurant & Lounge

Zavo Restaurant & Lounge

A stylish and seductive multi-level celebration of Mediterranean cuisine and culture, ZAVŌ elevates the dining experience. Amidst tastefully appointed decor and lighting, the menu is just as scrumptious. Savor a cocktail at the sleek marble bar or unwind on the outdoor terrace. We sat in the dining room section with a pleasant ambience and excellent service. The staff was so sweet to give us a complete tour of their almost 1-year old restaurant in Lenox Hill (UES). ZAVŌ’s second floor is accessed via a private entrance on East 60th Street. Ascend the sweeping staircase to the intimate piano lounge, bar and refined private dining rooms, they offer unparalleled, five-star catering services cultivated from their deep expertise with corporate and special events. The Chef’s special selected menu changes daily to reflect their fascinating and unique live entertainment such as 50 Shades and Venetian/Masquerade Nights and others. It’s a great space for holiday parties right now, and even a wedding reception! The second floor can accommodate roughly over 200 people, and the decor alone will have you swooning.

We tried the crab cakes and grilled octopus for our appetizers which were cooked to perfection. Literally soft as butter, with wonderful taste concoctions to go with the seafood such as hummus, yellow pepper, and more. For our main course, we tried the branzino fish with grilled squash and zucchini, and the braised short beef with mashed potatoes and grilled asparagus. The fish was excellent as well as the beef. The beef and asparagus were a tad dry and could have used more sauce, but the flavors were all there. Their sancerre wine was also quite good. But we were so full, we opted out on dessert. Gotta keep that holiday figure, somehow! ;) Overall, a wonderful dining experience. On the super plus side? It’s right across the street from Bloomingdale’s - the perfect spot to hang your hat and grab a bite after your holiday shopping!

LOVE & XX’S,

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L'ADRESSE NYC

This post is brought to you by L'ADRESSE NYC, but all opinions are my own. 


At L’ADRESSE they serve innovative breakfast, brunch, lunch and dinner menus, as well as pâtisserie created on site in the classic French tradition. Their diverse beverage program includes artisanal cocktails, fruit and vegetable blends, spritzers and one-of-a-kind coffee drinks prepared by an award-winning barista team. We're talking over 40 national and international awards for coffee excellence and hospitality! And well-deserved. Whether you want to enjoy a single cup of espresso or a complete dining experience, come take a read about my experience in this convivial atmosphere and laid-back attitude that made me feel so welcome and full at the same time. :) 

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L’ADRESSE utilizes the latest trends in restaurant design resulting in a warm and welcoming walk-in atmosphere where guests can enjoy the highest quality of service, hospitality, and accessible pricing. Located right across the street from Bryant Park, it's perfect for both tourists and New Yorkers - it is one of a handful of restaurants in the U.S. to use the Josper grill, popular throughout Europe, to highlight the flavor of their meats, fish, and vegetables.

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We tried the Wagyu carpaccio with Bayley Hazen blue cheese, bloomed mustard seeds, spring onions, and fig compote which was insanely delicious. And because it's #NationalSoupMonth, and the fact that I'm soup-obsessed, I tried both the classic borscht, a traditional beet soup with beef and crème Fraiche, and one of my favorite dishes we tried, their cauliflower soup with poached egg and garlic chili. A truly mind-blowing soup, I could eat it every day! We also had the seared sea scallops with truffle cauliflower purée, hazelnut brown butter, vincotto and a side of Brussel sprouts with Chinese sausage, sesame cilantro pesto, and chili lime vinaigrette. I loved the combination of flavors together, the scallops were perfectly cooked and service was top-notch. 

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L’ADRESSE’s dessert repertoire includes fine patisserie created on site in the classic French tradition in collaboration with world-renowned pastry chefs. From the Chocolate Envy, a decadent chocolate mousse cake with hazelnuts to Smetannyk, a traditional sour cream layer cake to Tiramisu to Cheesecake and more, their menu is inspired by sweet flavors from around the world. They also offer whole cakes available to order in advance for pick up to celebrate those special occasions including birthdays and anniversaries. 

We weren't planning on dessert but once I saw their patisserie in the back, it was really hard to say no! We tried onyx, a Russian tea cake with white chocolate mousse with a bitter aloe twist in marble glaze. Never had this, even after having been to Ukraine - it was something new and fun to try. You can see it on my Highlights on Instagram for more, video and pics. We also had cheesecake with strawberry jam (out of this world) and Kimura, a French pistachio cake, refreshing lime, and passion fruit purée, that was superb. Really decadent and full of a variety of flavors, whether you just want a cup of coffee or a full meal, L'ADRESSE is definitely a place to check out in New York!

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LOVE & XX'S,

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Korean Coq Au Vin

Happy Friday and Happy St. Patrick's Day, everyone! Kiss me, I'm Korean (and Polish)! ;)

In light of the 'blizzard' this week here in NYC, we got lucky. Expecting over 2 feet turned over to only about a foot and the conditions were mostly icy with frigid temps! I bet a lot of you are looking forward to spring just as much as I am! With a snow day on our hands midweek (seriously everything was closed, from schools to banks... even Starbucks!), I cooked up more of a fall/winter dish that I've been dying to make. A well known French dish, I also wanted to put a twist on it and created a Korean Coq au vin.  

Korean Coq Au Vin

Serves 2-4

photos + recipe by  Suzanne Spiegoski

photos + recipe by Suzanne Spiegoski

Ingredients:

24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken
¼ to ½ c AP flour
2 Tbsp water
6 ounces bacon, chopped
8 ounces button mushrooms, sliced
1 Tbsp butter
2 bottles red wine, preferably pinot noir or cabernet
2 Tbsp Gochujang
2 Tbsp tomato paste
1 medium onion, chopped
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock

Directions:

Preheat oven to 245 degrees F.

Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring a pot of water to a boil and drop in the onions for 1 minute. Remove the onions. Allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large, 12-inch sauté pan over medium heat along with the bacon. Cover and cook until the water is gone, and then continue to cook until the bacon are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and sauté until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

Add the mushrooms to the same 12-inch sauté pan, adding the 1-tablespoon of butter if needed, and sauté until they give up their liquid, approximately 5 minutes. Remove and set aside.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, gochujang, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine.

Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and bacon and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve.

*Tips: If you want to do it overnight, just do everything up to putting the chicken in the oven. That part is for the next day :) The longer you marinate, the better the flavor! xo

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. What are we talkin' bout here, optional?! I LOVE garlic so hell YES you best put those bad boys in with the rest of the ingredients! So what's the Korean twist? Kimchi? Nope. I used a spicy red pepper paste called gochujang. It's a staple paste in Korean cuisine and I thought the already-complex flavors would be killer-good in this dish. And with old school mashed potatoes? Oh YAY. 

What's the secret to the most delicious mashed potatoes of your life? Butter, milk, and salt. That's it. I make sure to really boil the bejeezus out of the potatoes and make sure they're Idaho! I feel like this is the starchiest potatoes and are perfect for mashing. I know I'm sure I've mentioned it before but you guys have no idea how much I LOVE mashed potatoes. I always tell people if I were deserted on an island and only had one choice of food to live off on, it'd be just that. And I'd die a happy woman. HA HA HA! BUTTTTTTT, (enter sad face) I've discovered after experimenting for a few months, that the more dairy products I consume, the more my skin breakouts! Also, did you know that eating more dairy also dries your scalp, leading to dandruff and other skin issues? A good substitute is chicken or vegetable broth, if you want to opt out on the milk in the potatoes.  

Stay tuned for a new post coming up on the blog featuring an amazing NYC-based ethical luxury handbag brand that I had the pleasure of working with! Can't wait to share with you guys our photo shoot! It snowed that day and we had lots of fun taking photos in the Financial District of Manhattan. Soon to come, have a great Friday, friends! For more recipes, check them down below. :)

LOVE & XX'S,

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Gameday Kimchi Sweet Potato Guacamole Bites with Bacon

Sponsored Post: This post is sponsored by GOODFOODS but the content and opinions expressed here are my own. 


Hi, everyone! I have to admit - this week hasn't been my best week. I've had all sorts of technical issues when it comes to work, but I just keep telling myself,

"Chill. It's just a camera, not an arm or a leg."

However, having one of my 'babies' behave erratically during an already chaotic time is not exactly in my favor. And I also experienced, once again, the lesson of saving your work every five minutes. I know, I know. Before you lecture me about this, writers, perhaps, have a tendency to get in 'the zone' and will automatically forget to save every few minutes. I know, hit CTL + S and you're good to go - alas, when I did, my computer crashed and needed to restart. So three hours of (IMO) a pretty snazzy article had to be redone from the start. Dislike button, much? Ugh, it really irks me when too much is happening all at once and you feel like you'll never finish anything. But with discipline & hard-earned perseverance, there's nothing I cannot do! I will overcome and conquer! It's all about knowing what's really important and keep on keeping on, right?  

Which is why I partnered with GOODFOODS and had to #SHARETHEGOODNESS of fresh, never artificial-anything, ingredients when it comes to pre-made foods. Whenever it get absolutely crazy around the Spiegoski-Decamps house, I try and 'cheat' my way around certain steps when it comes to cooking. No, nothing like a tv-dinner, but rather, shortcuts or an alternative way to get through a recipe and save time & energy. Yet still remaining true to healthy eating and incorporating that into our lifestyle daily. 

Gameday Kimchi Sweet Potato Guacamole Bites with Bacon

photos + recipe by: Suzanne Spiegoski 

photos + recipe by: Suzanne Spiegoski 

Serves 4-6

Ingredients:

2 large Sweet Potato, cooked, unpeeled and mashed

4 slices Bacon, cooked

4-5 GOODFOODS Grab N' Go Chunky Guacamole

1/4c. Kimchi, chopped

1/4c. chicken broth

salt & pepper, evoo

Directions:

  1. Clean sweet potatoes leaving skin on. Place in a large pot and cover with water. Boil potatoes for about 20 minutes until tender.
  2. Remove potatoes from water and cool. Peel and smash with fork. Mix in chicken broth, evoo, and s&p.
  3. Plate tortilla chips down on serving plate. Use a dollop of mashed sweet potato on each chip, followed by GOODFOODS Chunky Guacamole, bacon and kimchi.
  4. Serve immediately or refrigerate for later.

What I loved about GOODFOODS's Grab & Go Chunky Guacamole was not only did it come with tortilla chips perfect for appetizers along with the freshness of the guacamole, but its high quality taste. When you think of anything pre-made, your first instinct would be, 'no', but you want to know what is on their ingredients label? Hass avocados, tomatoes, red onions, jalapeño peppers, cilantro, lime juice, sea salt and garlic. Doesn't get anymore fresh than that! And this appetizer is perfect for any game day, no matter the team or sport, the combined flavors will leave everyone happy! Can make it for any tailgate or just an everyday snack too! I have to admit though, I'm more of a basketball fan rather than my husband's fascination with football. Boys.. ;)

You can find other GOODFOODS products here. They have different kinds of guacamole and other dips like a Greek yogurt one. Does artichoke jalapeño or feta cucumber sound enticing? Trust me when I say this, you won't be disappointed when you #SHARETHEGOODNESS with #GOODFOODS. To find a GOODFOODS store near you go here.

This post is sponsored by GOODFOODS, but the content and opinions expressed here are my own.


PHOTOS + VIDEOGRAPHY BY: SUZANNE SPIEGOSKI 

{NEW VIDEO PRESS PLAY} The latest on our YouTube channel - How to Make Gameday Kimchi Sweet Potato Guacamole Bites with Bacon! Mmmmm... Catch the RECIPE at www.suzannespiegoski.com Be sure to #Subscribe for new videos every week to see more of my style, food & cooking, beauty tutorials and more!

LOVE & XX'S,

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