Stay: InterContinental Osaka
During my visit, I stayed at the luxurious InterContinental Osaka, a sleek 272-room hotel located in the bustling Grand Front Osaka complex. Arriving from Kyoto by train, the hotel’s proximity—just a 10-minute walk from Kyoto Station—made the transition seamless. Check-in was efficient, and I was promptly shown to my City View room on the 21st floor. (I also had the opportunity to tour their club lounge, one-bedroom residence, and corner view suite, which is shown on the slideshow.)

The room itself was a perfect blend of spaciousness and sophistication, with almost floor-to-ceiling windows showcasing stunning nighttime views of the city. The bathroom stood out, featuring a deep soaking tub, a separate rainfall shower, and thoughtful amenities like motorized shades, Bose speakers, and a flat-screen TV. As expected, service was impeccable and available 24/7.

Facilities at InterContinental Osaka
The hotel’s facilities surpassed expectations. On the fourth floor, the gym is equipped with modern treadmills, strength training machines, and stationary bikes, while the 20-meter indoor lap pool and jacuzzi provide a relaxing retreat. My favorite feature was the serene Japanese-style bath near the spa—a soothing sanctuary after two weeks of city-hopping across Japan.

Dining Experiences
NOKA Roast & Grill

The hotel’s dining options are very good, starting with NOKA Roast & Grill, which transforms into a European-style steakhouse by night. Dinner began with a buffet of salads, appetizers, and desserts, while main courses were ordered à la carte.

A standout starter was the nutty Iberico ham, expertly sliced tableside. For mains, my friend chose the Japanese beef tenderloin cooked to perfection at medium-rare, while I opted for the Florentine steak with head-on shrimp. The beef quality was exceptional, though the kitchen’s default to medium cooking was surprising. The crudo of the day, featuring fresh and delicate mackerel, was another highlight.

Breakfast at NOKA offered a relaxed buffet experience, with a mix of Western and traditional Japanese dishes, including curry, rice, and an array of pickles, seaweed, and cured fish roe. The best thing was their made-to-order omelette that is wonderfully custardy in the middle.

Adee Bar
Pre-dinner drinks at the stylish Adee were a visual and sensory delight. Set against floor-to-ceiling windows and illuminated by a grand crystal chandelier with color-changing lights, the bar served seasonal muscat grape-inspired drinks. My Muscat Garden, made with Shine Muscat grapes, Grey Goose citron, lychee liqueur, and fresh grapefruit juice, was refreshing and photogenic. My friend’s non-alcoholic Fresh Muscat Squash, with lime juice, mint, and soda, was equally delightful.

Pierre: Michelin-Starred Dining
Dinner at Pierre, the hotel’s Michelin-starred French restaurant, was a memorable experience. The chef’s inventive approach shone in dishes like seared foie gras paired with baby banana—a surprising yet harmonious combination. Another standout was the bonito tataki topped with vibrant, acidic tomato sauce. However, some experiments missed the mark, like a “burrito” that lacked bold flavors and was overpowered by lettuce.

The venison with wasabi and truffle was nearly flawless, with the exception of overly al dente penne. Dessert was a triumph—a white peach cake accompanied by coconut mousse, black currant sorbet, peach gelee, and peach chips, paired with TWG tea and mignardise.

Osaka: A Perfect Finale

Osaka’s vibrant energy, diverse culinary offerings, and warm hospitality provided a fitting conclusion to my journey through Japan. This city left me with cherished memories, making it an essential destination for anyone exploring the Land of the Rising Sun.

Information:
InterContinental Osaka
Official Website
Grand Front Osaka, North Building
3-60 Ofukacho
Kita Ward, Osaka 530-0011
Japan
Phone: +81 6-6374-5700
Google Map

If you ever visit Tokyo and crave a dessert that’s delicately sweet, creamy, jelly-like, cake-y, and refreshing on a sweltering autumn afternoon, make your way to Saryo Tsujiri, a matcha café located in Daimaru Tokyo. Situated within the iconic Daimaru department store at Tokyo Station—renowned for its thirteen floors of shopping and its expansive basement food hall (depachika)—Saryo Tsujiri awaits on the tenth floor. Here, if you can snag a coveted counter seat by the windows, offering stunning views of Ginza and, on clear days, the Tokyo Skytree in the distance.

Saryo Tsujiri, originally established in Kyoto in 1978, is a haven for matcha enthusiasts. Their menu features an array of tea beverages, from iced matcha and matcha floats to traditional ceremonial matcha. For those looking to try something different, there are hojicha options as well. However, the real stars of the menu are their signature parfaits—tall, meticulously layered desserts that are as stunning as they are delicious.

A friend and I indulged in both the matcha and hojicha parfaits. Each parfait is an intricate symphony of textures and flavors: whipped cream infused with matcha or hojicha, jelly, chestnuts, tea-flavored ice cream, castella cake, mochi, adzuki bean paste, sherbet, vanilla ice cream, syrup (matcha or brown sugar for the hojicha parfait), and agar jelly cubes. These parfaits are creamy, silky, jelly-like, and cake-y, with a hint of crunch from the agar jelly. Each spoonful has a varying texture which makes it delightful. Despite their complexity, they’re not overly sweet, making them perfect for savoring. With their substantial components, a parfait could easily pass as a light meal.

I also tried the seasonal ceremonial matcha tea paired with a seasonal dessert—a twist on the classic Mont Blanc. Instead of the usual whipped cream and cake center, this version featured a dense, delicately sweet adzuki bean paste, which complemented the bright, slightly astringent, and grassy notes of the matcha tea beautifully.

The experience was delightful, and the staff were warm and attentive. By the time I left around 4 PM, a long queue had formed—a testament to Saryo Tsujiri’s popularity.

Before you leave, be sure to browse the café’s retail section, where you can pick up matcha, hojicha, and genmaicha to take home—a perfect way to bring a piece of this memorable experience with you.

Information:
Saryo Tsujiri
Tokyo Daimaru Store
Official Website
10th Floor
Japan, 〒100-0005 Tokyo, Chiyoda City, Marunouchi, 1 Chome−9−1 大丸東京店 10階
Google Maps
Phone: +81 3-3214-3322

Maana Homes’ Kiyomizu Suites offer apartment-like accommodations in a peaceful neighborhood at the heart of Kyoto. Maana Kiyomizu stands out as a hidden gem, surrounded by numerous ancient heritage sites—including the renowned Kiyomizu-dera Buddhist temple, just a 20-minute walk away—along with serene gardens and charming cafes.

During my stay in Kiyomizu Suite 3, I was struck by its harmonious blend of traditional Japanese craftsmanship and minimalism, seamlessly integrated with modern design sensibilities. The suite is a spacious, with peaks of natural light from the skylights around the duplex-style retreat set up like a luxurious two-bedroom apartment. One of the bedrooms had been converted into a serene meditation room, adding to the suite’s tranquil ambiance.

The main floor features an open-plan living and dining area, anchored by an impressively long dining counter that doubles as a workspace—perfect for relaxing, working, or gathering. Their beautifully minimalist ceramic tableware and teaware sets that were available to use are available for purchase with their partner POJ Studio that is located next door. The bathroom is a standout, with its large walk-in shower, deep soaking tub, and the ultimate indulgence: heated flooring.

Adding to the charm of the location is their delightful cafe called Kissa Kishin, just down the street, serving a glorious three-course breakfast. It begins with your beverage of choice—I enjoyed an impeccably brewed siphon coffee, while my friend had a rich matcha latte. This is followed by a small bowl of their seasonal soup, velvety pumpkin soup and a thick slice of toasted Japanese milk bread, which was utterly delicious. For the main course, we both opted for the omelet, a wonderfully creamy and custardy dish accompanied by perfectly seasoned sauteed vegetables and pickled vegetables. Although we had to take dessert to go to make it to Kiyomizu-dera temple, the slices of Jérôme Basque cheesecake were small yet absolutely superb—perfectly balanced in flavor and texture, indulgent without feeling overly heavy.

Beyond the accommodations, Maana Homes offers curated retreats that allow guests to experience the best of Kyoto’s rich culture. These retreats vary with the seasons, focusing on themes such as food, architecture, and traditional craftsmanship. In early December, they will host a 5-day culinary retreat that includes visits to local Kyoto farms, interactions with skilled knife and pottery artisans, and hands-on cooking sessions in the idyllic countryside. It’s a wonderful way to delve deeper into Kyoto’s culinary and cultural heritage.

Maaana Homes’ Kiyomizu Suite 3, coupled with the thoughtful experiences Maana Homes provides, is more than just a place to stay—it’s an invitation to connect with the artful simplicity and beauty of Japanese living.

Information:
Maana Homes
Official Website

427-18, Myohoin Maekawacho
Higashiyama Ward, Kyoto, 605-0932

〒605-0932
妙法院前側町 東山区 京都市
427-18
Google Maps
Telephone: +81 090 8228 7209

My stay at &Here Tokyo Ueno was absolutely delightful. Visiting in mid-October, I found this newly opened hotel (March 2024) to be the perfect blend of comfort and accessibility. Situated conveniently across from Ueno Park, the hotel’s prime location is ideal for travelers of all kinds, with 145 rooms in 14 distinct styles designed to cater to solo adventurers, friends/couples, and families alike.

I stayed in the Deluxe Family Japanese-Western Style Room, which exceeded my expectations. The spacious layout comfortably accommodated four people, with two cozy beds and a tatami area that doubles as extra bedding (that area seen at the top of the post). The bathroom was generously sized with a large shower, and the thoughtful amenities—like provided toothbrushes and comfy pajamas—were a nice touch. The room also included a kitchenette equipped with induction burners, a medium refrigerator, and a microwave, giving me the flexibility to cook. Near the reception on the ground floor, there’s a convenient self-service station stocked with essentials like toothpaste, tea bags, combs, hair elastics, and shower caps, ensuring you have everything you need.

The large windows overlooking Ueno Park were a highlight, offering a stunning view of the changing lotus leaves in the park, adding a tranquil, natural charm to the room.

The ground-floor cafe serves an excellent iced coffee, and the bento breakfast box is perfect for a quick and easy start to the day. It includes two onigiri (Japanese rice balls) with a choice of protein (chicken, fish, or beef), along with rice that can be served with Japanese curry or soft boiled egg, and miso soup—a delicious, convenient breakfast. There’s also a lovely open-air green room filled with leafy trees and seating, a peaceful space to relax and enjoy a coffee or meal.

The rooftop Japanese bath was a true gem after a day of sightseeing. Both indoor and open-air baths offer stunning views of Ueno Park, creating a serene atmosphere that’s perfect for unwinding. (I’ve used the hotel’s photos of their baths since there’s other guests and I don’t want to invade their privacy.) I highly recommend this hotel to anyone visiting Tokyo who’s seeking comfort, convenience, and a taste of Japanese hospitality and charm.

Photo Credit: &Here Ueno

Information:
&Here Ueno
Official Website
2 Chome-11-18 Ueno, Taito City, Tokyo 110-0005, Japan
Google Maps
Phone: +81 3-6240-1161

I’ve finally made it to Athens, Greece. This city was one of my planned travel destinations (I was supposed to go there in March 2020) just before COVID-19 shut down the world and turned everything upside down.

Athens is as cool as I expected it to be. It’s modern and cosmopolitan, but it proudly showcases its rich history, with ancient ruins displayed practically all over the city. The locals are friendly, and the food is delicious, thanks to the abundance of fresh vegetables, olives (they make fantastic olive oil), grapes (for various wines and spirits), excellent dairy (their yogurt is incredible), and a love for lamb. For the pescatarians, you’re covered since the Mediterranean Sea is right there.

I am in awe of Athens’ ancient architecture, especially considering the methods used to construct these magnificent structures. It’s astounding to think that only wooden cranes, levers, pulleys, and the sheer manpower of humans and animals were used to push, pull, and lift massive blocks of pure marble. Hand tools, without the aid of modern technology such as lasers, pneumatic or power tools, and bulldozers, were employed to create these imposing yet beautiful buildings and temples.

Going back to food, one of my lovely dinners in Athens was at Vassilenas with two guests. This upscale Greek wine restaurant, with a history spanning over 100 years, began as a humble fish tavern in Piraeus. It gained cult status among Greece’s leading intelligentsia and the world’s glitterati for its 18-course set menu of small but delectable dishes. In recent years, Vassilenas has moved to its current location and embraced a new conceptual direction, but it remains true to the authentic spirit of its dishes. Its modern, beautifully lit interior mirrors the unique facade of the nearby Hilton, an iconic 1960s building. Excellent wine is a strong point at this establishment, as is the quality of the ingredients and the creative preparation of the dishes. There is also an à la carte menu, which we opted for.

We started our meal with a grilled eel salad with creamy baby potatoes, creamy avocado, Jerusalem artichokes, lettuce, beans and fermented Cretan cucumber which was interesting. I never thought I would have a slightly smoky eel in salad but this combination works even though it sounds like a lot of ingredients are in that bowl, everything has delicate flavors so it gently enhances the eel and appreciated salty, nutty punch from the San Michali PDO. The salad paired well with the glass of Plano Malagousia by Wine Art Estate wine that we had which was has notes of peaches and summer fruits, a refreshing acidity and is medium bodied.

The other dishes were a ridiculously tender grilled squid with creamy split pea puree with Pollock-inspired splatters of subtly briny cuttlefish ink. The Amvrakikos grilled prawns with lime gremolata, raisin, and curcuma was delicious and I didn’t expect the pairing of raisins and prawns to work but it does add a certain earthy sweetness that enhances the prawn.

Hünkârbeğendi tuna with eggplant, herb sauce, and pine nuts was a unique dish rooted in Turkish Ottoman cuisine. Hünkârbeğendi is traditionally a grilled eggplant and meat dish in Ottoman cuisine. The eggplant is cooked until the skin is charred, giving it a smoky flavor. The tuna was firm, almost steak-like in texture.

The lamb with smoked eggplant, bulgur, harissa, chili paste, and raisin sauce was also delicious. The lamb meat was tender and juicy, and the combination of spicy and sweet sauces worked harmoniously together.

Despite being quite full, we couldn’t resist having dessert and chose the lightest option: mixed berries, streusel, yogurt ice cream, and whipped cream. It was simple yet perfect. The ripe, sweet, and tart raspberries, blackberries, and blueberries provided everything you want in a bite. The crunch of the streusel, combined with the cool, creamy, tangy ice cream made for a delightful ending to the meal, perfectly complemented by a cup of espresso.

Information:
Vassilenas
Official Website
Vrasida 13
Athina 115 28, Greece
Google Maps

It’s been years (since late 2019) since I’ve savored Hangzhou’s cuisine. The city, especially its famous West Lake, holds timeless allure, cherished by poets and artists since the 9th century. Although situated in New York City’s Flatiron District, Grandma’s House evokes memories of modern Chinese dining back in the homeland. Blending modern and traditional decor, it exudes a familiar ambiance. Vibrant contemporary Chinese paintings adorn the walls, while clusters of paper lanterns in the main dining area bear inscriptions about West Lake, creating the ambiance of dining in an upscale Chinese home.

Their menu is concise and well-curated, featuring classic regional dishes such as soy-glazed crispy fish (西湖酥鱼), hong shao rou (红烧肉), or red-braised pork belly (admittedly a Shanghainese specialty, but neighboring cities often share similar culinary traditions), and claypot chicken. The soy-glazed crispy fish, served piping hot and wonderfully crispy without overcooking, surpassed my previous experience in Hangzhou, where it’s often served cold or at room temperature. We also had the braised duck leg which was incredibly succulent. The rich, sweet soy sauce elevated its deliciousness. Accompanied by fluffy steamed baos, the hong shao rou featured melt-in-your-mouth, tender pork belly. As for the claypot chicken, a crowd pleaser indeed, it dazzled with its perfectly seasoned, flavorful meat that was both succulent. It was effortlessly pried apart with just a spoon and fork, albeit slightly saltier than ideal. While you might be tempted to dismiss it as “just a chicken dish,” this version arguably one of the best chicken dishes I’ve had the pleasure of savoring at a restaurant in quite some time.

Overall, the dinner experience was superb. The wait staff exhibited knowledge of the menu and they were proficient and efficient. However, there were moments when they seemed slightly overwhelmed, understandable given the bustling nature of the restaurant. Despite this, I would definitely come back for dinner in the near future.

We savored several dishes during our visit, with standout selections including the Toro Uni Caviar, a delicately crafted tin featuring Bluefin fatty tuna, sea urchin, ikura, and Kaluga caviar served atop Hokkaido milk toast. Another highlight was the Tataki, showcasing seared bluefin akami zuke marinated in soy, complemented by white truffle soy and shiso avocado puree. Additionally, the salmon ikura kamameshi, prepared in a traditional clay pot with Japanese Koshihikari rice, roasted Scottish salmon, salmon roe, myoga, and shiso, proved to be a delightful fusion of flavors and textures. The Toro Uni Caviar dish tantalized with its seductive, silky textures, while the tataki impressed with its minimalist yet very good execution. As for the salmon ikura rice dish, it delighted with perfectly cooked rice, generous portions of salmon, and a beautifully balanced seasoning.

Information:
Class on 38th
Official Website
55 W 38th St
New York, NY 10018
Phone: (929) 292-0691
Google Map

Initially Çırağan Palace was constructed by a 17th-century sultan as a present for his daughter, this imperial palace from the Ottoman era has had a multifaceted history. Prior to its conversion into a hotel, it served various purposes including as a royal court, a venue for parliamentary gatherings, a site for beauty pageants, and even as a soccer field for the Beşiktaş team. It emerged onto Istanbul’s hospitality scene in the 1990s, it recently underwent a comprehensive renovation overseen by architect Mustafa Toner and Ottoman art specialist Serdar Gülgün. Additional restoration projects are underway under the guidance of general manager Ralph Radtke. Situated prominently along the Bosphorus, the Çırağan holds a significant place in the hearts of Istanbul residents, often regarded as an integral part of the city’s landscape.

I’ve checked out the Royal Ottoman Suite and I’m at a loss of words how gorgeous, chic and vast the suite is. The 156 m² (or 1679 ft²) suite featured with a large dining room that can easily host 6 guests, a kitchenette, ; two luxurious bedrooms both outfitted four-poster beds, many adorned with tulip-patterned headboards reminiscent of traditional motifs from the era, alongside plush red velvet armchairs. The marble bathroom evoked the ambiance of a hammam and was stocked with specially crafted products from Acqua di Parma. The best part was walking out to the balconies looking out to the sweeping Bosphorus vista.

Some of the rooms within the Royal Ottoman Suite

Pistachio baklava demonstration

We were privileged to witness a demonstration led by one of the pastry chefs at Çırağan Palace Kempinski, showcasing the meticulous process behind crafting the renowned pistachio baklava. Although the most laborious step of hand-rolling the phyllo dough had been completed beforehand, the chef skillfully assembled the delicate layers. Each wispy sheet was meticulously coated with melted butter, generously sprinkled with vibrant green crushed pistachios, and carefully stacked with additional layers of phyllo. The confection was then baked until achieving a lustrous, golden-brown hue. While still warm, a hot sugar syrup was delicately poured over the baklava, allowing it to gradually cool and solidify into a crispy pastry. He quickly cut them into small even cubes and let us try them. The two-bite pastry was magnificent and indulgent.

Dinner at Akdeniz by Esra Muslu

After the lovely baklava demonstration and snacking, we walked to our dinner reservation Akdeniz by Esra Muslu. This Mediterranean restaurant offers delicious and exquisite food combined with the elegant interiors of hotel. Esra Musla is one of the most successful female chefs in Turkey and has also brought Turkish flavors to London where she has the highly regarded restaurant Zahter.

Fresh baked Turkish style pita bread and our drinks

The fresh baked pita bread was sublime. Served warm and it’s fluffy textured that it’s wonderous with the fruity Turkish extra virgin olive oil. Our drinks of Citrus Garden (non-alcoholic) and Egean Spritz were both refreshing and beautiful.

Our seafood and fish dishes of fried calamari, wood oven roasted jumbo prawn with garlic butter and grilled butterflied sea bass were incredibly delicious and we can taste the freshness of the seafood. Each dish were perfectly cooked and well seasoned.

The Mediterranean garden crudité exemplifying the exceptional quality of locally sourced produce. Resembling a lush garden, the assortment of crisp, refreshing vegetables showcased the vibrant flavors of the region. The item that looks like soil is actually dehydrated black olives which is a playful take on the idea of eating a small garden in a bowl.

Despite feeling quite full, we couldn’t resist indulging in dessert. Our trio of sweet delights included the traditional “Gaziantep baklava” paired with “zahter” clotted cream and walnut, walnut “taş kadayif” served with clotted cream, and pistachio and tahini ice cream accompanied by sesame brittle. While each treat was delectable in its own right, the pistachio and tahini ice cream stood out as my favorite, surprisingly offering a lighter option for my palate.

Our stay at Çırağan Palace Kempinski was truly exceptional. The suite seamlessly blended historical antiques with contemporary elegance, offering a captivating ambiance. The breathtaking views of the Bosphorus from every room in the suite left us in awe. Dining at Akdeniz by Esra Muslu was a delightful experience; the restaurant’s exquisite décor echoed the grandeur of Çırağan Palace, complemented by absolutely delicious cuisine. Whether you have the opportunity to stay at Çırağan Palace Kempinski or simply enjoy a meal there, it comes highly recommended for an unforgettable experience, enhanced by the stunning vistas of the Bosphorus.

Information:
Çırağan Palace Kempinski
Official Website
Yıldız, Çırağan Cd. No:32, 34349 Beşiktaş/İstanbul, Türkiye
Phone: +90 212 326 46 46

Chi 棋 Restaurant, situated in Hell’s Kitchen, is an upscale establishment primarily focused on Szechuan cuisine but showcases other Chinese regional cuisines. Conveniently located about halfway between Hudson Yards and Penn Station, it’s just a 10-15 minute walk away, depending on your pace. With an expansive menu, Chi 棋 has offerings to satisfy a wide range of tastes and preferences. It’s a bustling restaurant when we were there one bitter cold but bright Sunday early afternoon with many Chinese families having a relatively quiet, leisurely lunch.

We began with a round of hot jasmine tea to ward off the chill. Shortly after, our order of Mongolian beef and Braised Pork Belly in Brown Sauce (文火红烧肉) arrived. The Mongolian beef, delicately spiced with cumin and other warm flavors, was tender and satisfying. The braised pork belly, a rendition of the classic Shanghainese dish dong pao rou (东坡肉), melted in the mouth with its fork-tender texture and delightful savory-sweet balance.

The highlight of our meal was undoubtedly the steamed fish fillet with chopped chili (开门红剁椒鱼片), a quintessential Szechuan fish dish. When we ordered, the waiter presented us with a choice of fish—one fresh “black fish” and the other, presumably, frozen. Opting for the fresh fish elevated the dish to another level. Despite being served in a generous pool of chilies, the inherent sweetness and freshness of the fish shone through, adding a delightful contrast to the fiery spices.

We also indulged in the spicy cumin lamb, a dish hailing from Xinjiang cuisine, where lamb holds a prominent place due to the region’s primarily Muslim population. The lamb dish proved to be a culinary delight—expertly spiced, with tender meat that lacked any gaminess often associated with lamb. Bowls of jasmine rice is highly recommended for this meal.

Chi 棋 is truly a gem of a Chinese restaurant, especially considering its location. It has undoubtedly earned a spot among my favorite Chinese dining experiences in recent memory.

Information
Chi 棋 Restaurant
492 9th Ave
between W 37th & W 38th Street
New York, NY 10018
Google Maps

I’ve recently checked out Savta in the West Village on a cold and windy evening. This restaurant looks and feels cozy especially with the indoor patio at the back.

Browsing through their concise two-page menu, I noticed a significant emphasis on vegetable-based dishes, followed by their house-made pizzas with meticulously fermented dough. The menu then transitions seamlessly to familiar classics such as beef tenderloin with green peppercorn, a diverse selection of seafood dishes, and an array of pasta options.

Among the two vegetable dishes we ordered (the other being sautéed caulilini with garlic, chili flakes, vinegar, and lemon), my preference leaned strongly towards the Japanese eggplant agrodolce with cherry tomato, tahini, and sumac. The eggplant showcased a delightful complexity thanks to the agrodolce sauce, while the addition of tomatoes contributed gentle umami notes, and the sumac provided a pleasing tartness, creating a harmonious blend of flavors.

Their house made milk bread served with salted French butter and the pizza were very enjoyable. We had the Spianata, a marinara based pizza topped with piccante calabrese salumi, grilled peppers, fior di latte, oregano and parmesan cheese. The pizza crust had flavor, it’s airy and just the right amount of chew. The toppings worked wonderfully together and it’s very mild in terms of spicy from the slices of salami.

The seared tiger prawns were indeed impressive in size, each likely spanning the length of my hand. Their delightful sweetness made the experience truly enjoyable, especially when savoring the flavor by indulging in the succulent heads of each peeled prawn. The prawns were seasoned well, and the sauce was abundant with delicious garlic, enhancing the overall taste.

My dining companion, a fervent meat enthusiast, wanted the beef tenderloin with green peppercorn sauce. The beef was cooked to a medium-rare, meeting his preference, while the cream sauce had a balance of flavors that complemented the beef nicely.

Overall, it was a wonderful dinner experience. Our waiter struck the perfect balance of professionalism and friendliness, demonstrating efficiency and a thorough knowledge of the menu. The restaurant itself exuded a welcoming, unpretentious vibe, making it a great neighborhood spot that serves excellent food.

Information
Savta
Official Website
259 Bleecker Street
New York, NY 10014
Phone: +1 (212) 255-1234
Google Maps