What to Order at Doi Moi

DC friends and visitors: have you been to Doi Moi yet? If not, go there immediately, if yes, go there immediately.

I’ve now been twice and am nothing short of obsessed with this South East Asian joint in Logan Circle. The inside looks like a restaurant and a Mac store had a lovechild—think all white errythang, with some artful orchids and a wide-open kitchen.

What To Order:
Khao Soi (curried noodle dish)
Papaya Salad (go on, be a basic B and enjoy it)
Whole Fried Fish (don’t miss!)
Sticky Rice with Mango
Lemongrass Soft Serve (see below)

*all photos courtesy of Doi Moi

1800 14th Street NW, Washington, DC 20009

Pure Thai Cookhouse

Screen Shot 2015-03-31 at 9.09.02 PMHave you New Yorkers ever been to Pure Thai Cookhouse? Unless ordering into my grey universe of a Midtown office three years ago counts, neither had I….until this weekend. On Sunday, a friend you might remember from my Philly excursions was visiting, and Hell’s Kitchen was a convenient midpoint for both of us (said no one ever…but this time f’realz!) so I decided to visit the home of a dish that made lunch in a cubicle worth looking forward to–crab and pork dry noodles. IMG_8989

The tiny interior was a chic version of what I assume a downhome restaurant in Thailand looks like. The only thing more refreshing than my fresh coconut juice (with silky chunks of the coconut meat) was seeing an entirely female run kitchen and staff!

IMG_8988The papaya salad and pork buns were their best selves, and pad see ew hit the spot. And, as ever, the crab and pork dry noodles were transcendental.

766 9th Ave #2, New York, NY 10019

In Which We Wait in Line for Dulce de Leche-laced, Salt-speckled, Chocolate-dipped Soft Serve

photo (6)Never one to ignore the local delicacies, I ventured to Big Gay Ice Cream with my friend Zoe, for a taste of the East Village flavor (the neighborhood to which I’ve just returned!) and some heavenly creamy goodness. After 15-20 minutes, we finally entered the hallowed halls (read: small, bright room) and ordered the much-loved, and cheekily named Salty Pimp.

Cloud-like vanilla soft serve was loftily layered on a cone (don’t worry–I also requested a coating of Nutella inside the cone–keeping it light is my motto), pierced with lashings of carameltastic dulce de leche, studded with flakes of sea salt and, of course, dipped entirely in chocolate.

There’s a reason why people wait in line for this.

Big Gay Ice Cream
NYC Locations:

125 East 7th Street
(between 1st Avenue & Avenue A)
New York NY 10009

61 Grove Street
(at Seventh Avenue South)
New York NY 10014

Ihawan in Woodside, Queens

It’s been a busy few weeks (months? Seasons?) here at OHP, but that doesn’t mean I’ve been doing any less eating. And, before I leave for a trip to New Orleans this weekend, I thought it best to highlight some tasty adventures of late.
When a friend suggested a Filipino foodventure to Woodside, deep in the borough of Queens, I immediately agreed. Quentin, always up for an eating experience, also joined in, and we traveled to Ihawan, for some super-authentic Filipino BBQ grub. My friend took it upon herself to order and we, took in the entirely Filipino scene, happy to be along for the ride (and somewhat baffled by the esoteric menu items):photo 1

Best eats:
Caramelized BBQ pork skewers:photo 2 Whole Fried Fish:photo 3 Icy avocado smoothie:Processed with VSCOcam with c1 preset

Come before 7pm to avoid being (literally) run out by the proprietress of this family owned establishment.

40-06 70th street (very near the 69 st 7 stop)
Woodside, NY 11377
(718) 205-1480




Adventuring in Astoria

DSC_0046The other day, I was feeling ripe for an adventure. The dreary New York elements were getting to me, and I was starting to anthropomorphize my laptop– a sign that I needed a break from key-tapping. I recruited my close childhood friend (and local rap star) Trevor, for a much-needed out of borough escapade. He had been talking my ear off for months about Astoria’s famed temple to Greek cuisine Taverna Kyclades and although they recently opened an outpost in the East Village, we ventured to Queens for a taste of the original.

Even on a weekday, the spot was packed:DSC_0043 so we decamped to a bar/restaurant next door for a quick beer. They turned out to have one of my favorites:DSC_0036

I’m a sucker for Horiatiki (Greek salad), and the large slab of fresh feta scattered with herb morsels made this one particularly tasty. DSC_0044We also ordered some fried eggplant and zucchini with garlic dip which was rather heavy to say the least…DSC_0047

The out and out winner, though, was the grilled octopus–perfectly succulent and charred. DSC_0049

Feeling thoroughly gluttonous, we decided to inject some culture into our day by way of PS1. After many hallways of yelling video art, I was still dreaming of the octopus…


A visit to Piedmont, by way of Eataly

Last Friday Alex (one of my dearest culinary companions) and I enjoyed a delightful midday repast at Pranzo, one of the seven restaurants at Eataly. Started in Turin in 2007, Eataly now has multiple locations worldwide, each celebrating Italian cuisine with seasonal ingredients and an eye to perfection. Famed restaurateurs Mario Batali, Lidia Bastianich and her son Joe Bastianich have taken the New York location under their wing, with a massive and flawlessly curated shrine to la cucina Italiana.

DSC_0028Some celebratory (and not too sweet) Riesling.

Housed in “La Scuola” (Eataly’s in-house cooking school) Pranzo serves lunch Monday through Friday, and specializes in a different Italian region each month. We sampled delicacies from the Piemonte region including:

DSC_0033Torta di Riso — Risotto cake topped with marinated cherry tomatoes in red wine vinaigrette. While the outside of the cake was crisp, the perfectly cooked risotto inside was utterly creamy, tempered by the acidity of the cherry tomatoes and red wine vinaigrette.

DSC_0037from farthest to nearest: Toma Piedmonte (unpasteurized cows milk), Carboncino (sheep, cow and goats milk cheese with an ash coated rind), Robiola Tre Latte (sheep, cow and goats milk, pungent and that ideal middle ground between soft and hard)


Agnolotti del Plin — Succulent pockets of veal, pork, mortadella and grana padano cheese inside tender pasta. The pea purée kept the dish lighter, and crispy Prosciutto added some crunch on top. Alex and I couldn’t help wondering why our pasta never tastes this way…

DSC_0044Baccalá — Pan-fried cured cod topped with fresh chickpeas (the little green things!), zucchini and Piquillo pepper salsa. Although I’m not a huge fan of peppers, this light and fresh salad below the cod was a great foil to the fish. Also, the warm colors of the early summer vegetables couldn’t have been more appealing, especially the zucchini flower on top!DSC_0049_2Torta di Nocciole e Zabajone — The crumbly nutty cake was complemented really well by the boozy and creamy pool of Zabaglione and rich gelato. Not bad for noontime…

Eating in La Scuola provided an added interactive aspect, as while we leisurely consumed our lunch, we were able to see our food prepared both in the open kitchen and on two screens near our table.DSC_0047Afterwards we had an in-depth tour of the entire building, from the bountiful vegetable area to the beauty section (the majority of the products have some sort of food component in them) and the expansive rooftop restaurant, Birreria. I appreciated the incredible quality of all of the products, and that all of the items used in the various restaurants are available for purchase as well.

DSC_0051Most of the produce is locally sourced

DSC_0052Pastry Items

DSC_0053Beauty productsDSC_0056 DSC_0058 DSC_0060The fish mongers wares

DSC_0061Quite the olive oil selection. There’s even an olive oil sommelier!

DSC_0063One of the restaurants

DSC_0065Pasta fresca!

A superior Friday luncheon could not have been had.