| le breakfast sandwich at Dominique Ansel Workshop in NYC |
I usually simply get a candy pastry for breakfast once I make my normal journey to Dominique Ansel Workshop, however this January I attempted Le Breakfast Sandwich: a fluffy French omelet full of Boursin cheese tucked right into a crisp croissant. Why cannot we have now these in Baltimore?
| wings at Turntable Chicken Jazz in NYC |
I had wings at Turntable Chicken Jazz on thirty third Street in NY twice in 2025, as soon as in January, as soon as in June, each instances with my pal Daisy. Also, each instances after dinner. We obtained half soy-garlic, half scorching & spicy, however I feel we each favor the soy-garlic model. Both flavors are tremendous crispy on the skin, tender on the within, and full of taste.
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| do-it-yourself shrimp and grits |
For Mardi Gras final yr, I made shrimp and grits with mushrooms and tomatoes. Mr Minx thought it was restaurant high quality. I needed to agree.
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| fries, pozole, and torta at Birria Love |
Birria Love–where nearly the whole lot has a pile of birria on it or in it–became one of our go-to eating places in 2025. We like ordering loads, consuming some of it, and having fun with the leftovers for just a few days.
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| croque madame at Petit Louis |
My pal Maxine and I attempt to have lunch collectively each different month or so. We usually save a visit to Petit Louis for December, as a result of it all the time feels extra-festive to take a seat close to the hearth of their crowded eating room. We did not make it there in December of 2024 for one purpose or one other, so we squeezed in a visit in early 2025. I had a croque madame for presumably the primary time in my life (that I recall) and actually loved it. (The fries got here with; they do not skimp on the parts there.)
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| do-it-yourself shrimp and white beans with artichoke and lemon |
I will need to have cooked shrimp loads in 2025. I simply realized that each one three pictures of dwelling cooking that I included on this roundup contain shrimp. One of my private favourite dishes was this shrimp and white bean dish to which I added a bunch of leftover stuff from the fridge, together with artichoke hearts, onion jam, lemon, and recent basil. It was a pleasant mixture, if I do say so myself.
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| wings at Mother’s North |
The wings at Mother’s North are all the time completely cooked, with very tender meat and properly crisped pores and skin. I do not all the time order the most effective sauce combo (I appear to recollect this one as being a little bit too candy), however I can not fault the wings themselves.
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| pork stomach skewers at The Duchess |
We discovered ourselves visiting to the most recent of Tony Foreman’s eating places, The Duchess, a number of instances in 2025. Most issues we tried had been glorious, however my favourite factor is the pork stomach skewers. Fatty, juicy, luscious, calmly sauced. So good.
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| mul-naengmyeon at Noona Noodles, NYC |
Mul-naengmyeon, a not significantly photogenic dish that includes chewy noodles in an icy-cold, barely candy broth, was the right factor to eat on a stinky-hot New York summer time day. It’s bizarre. It’s scrumptious. I wish to attempt to make it at dwelling subsequent summer time.
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| do-it-yourself wedge salad with sautéed shrimp |
See? More shrimp. I made a pair of wedge salads final summer time, with heaps of bacon and a do-it-yourself bleu cheese dressing. This one concerned heat, garlicky shrimp and some chopped tomato. Nothing beats a very good wedge.
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| foie gras at The Milton Inn |
Mr Minx and I celebrated our twenty fifth wedding ceremony anniversary in 2025. We initially had deliberate to go to Charleston, however since The Milton Inn had adopted the identical tasting menu-style pricing, and we knew we appreciated their meals, we jumped from Cindy’s to her ex-husband’s restaurant as a substitute. (Plus, I nonetheless cannot forgive the catastrophe of a “wilted spinach salad” and over-reduced sauces that had been actually like glue the primary time we ate ate at Charleston.) Plus, they’d sautéed foie on the menu, which I have not eaten in too lengthy. And it was perfection.
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| pistachio bun at Sacré Sucré |
Not solely did we have a good time 25 years of marriage, but in addition I turned 60 in 2025. And as a result of: 1) I did not desire a do-it-yourself cake; and 2) most bakeries in Baltimore are closed on Monday, I had this pistachio bun as a substitute. Thanks to Sacré Sucré for bucking the pattern and opening no less than half of the day. I dare say this bun was higher than virtually any cake I might have gotten wherever, anyway.
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