Alta

I was led into this Tuscan-esque tapas restaurant as a surprise for my birthday! Myself and three friends and I ordered several small plates to share. We ordered Fried Goat Cheese with lavender infused honey, Spinach Salad with dried cherries, toasted pine nuts and red onion, Smoked Mozzarella in shredded filo, tomato and red onion salad with caramelized balsamic, and finally the Crispy Brussels Sprouts with Fuji apples, creme fraiche and pistachio nuts. I ordered Alta's Non-Classic (white) Sangria and it definitely wasn't a classic sangria, I was very tipsy much quicker than with most sangrias.

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Candle 79

I'm always impressed with vegetarian restaurants like Candle 79. The chefs use organic produce to create the most unique dishes. we started our meal with a glass of organic white wine. After giving us the wine the waiter placed 2 flat silver spoons with a spicy fruit medley. We ordered the heirloom tomato avocado tartar as an appetizer. For our entree we both ordered the chickpea cake- it was delicious and completely satisfying. With an array of organic desserts we chose the fruit pie. The featured fruit changes seasonally- this time of year it was apples with cinnamon and topped with a small scoop of dolce de leche ice cream.

*Plus Alanis Morissette sat right behind us!

The House

Not loving the menu at Casa Mono on Irving Place btw 17th and 18th my friend and I headed over to the quaint little restaurant called The House.

It's charming black and silver-themed decor is well lit with beautiful chandeliers. All the outdoor tables (3 of them) were taken so we sat inside on the main floor at a tall table with cushiony swivel chairs. We started our meal with the White Bean Hummus and Avocado Puree appetizer. For our entrees my friend ordered the Panino of Prosciutto di Parma with black mission figs, gorgonzola cheese and rosemary oil. I had the Heirloom Tomato and Mozzarella di Bufala "Caprese" accompanied by a very refreshing lemon basil sorbet. The rectangular plate was decorated by a simple line of tomato water and basil oil. I loved this dish, I also added some balsamic vinegar which really added to the dish.