WEEKEND BREAKFAST --- cappuccino | croissant
LUNCH --- ( at D.D.'s ) pan-fried baby artichokes | pan-fried gyoza with fillings of Japanese greens and shiso
AFTERNOON-TEATIME --- green tea
DINNER --- ( at Smorgas Chef West Village ) Aquavit | MAPLE FENNEL CURED BEEF | HERRING QUARTET | GOAT CHEESE FRITTER & BEETS | BLUE SHELL MUSSELS & FRIES | ICELANDIC COD | wine
home cooking at D.D.'s
at Smogas Chef- this chef must have tried ( maybe not hard enough or too hard ) to ride the new wave of Nordic New Cuisine.
- home cooked lunch was excellent at D.D.'s
