Snow! Lots and lots of snow. And the city gets that magical hush that embraces the streets and buildings like the kindness of a true friend…so quiet that you can hear your own breathing.
A blanket of calm.
I wonder how Romeo and Juliet, our theatre coyotes, are braving the snow? We seem to continue to have a little wildlife capture our fascination.
I picture them frolicking in the snowbanks long after the midnight hour, our own city pets!
Chip gets dose of old school chores by having to shovel the sidewalk in front of our sweet Eulalie. The home without a bed and shower! We certainly are there more than the wee place we call an apartment!
After the joy of an engagement we followed up on our romance stories by a secret officiated wedding ceremony on a Friday afternoon. So beautiful, candlelight in daytime creates the same glow as night. And the couple that joined hearts were beautiful and their joy was all the light we needed.
Valentines Day followed that and we again had so many guests that were new to us and equally some that have been lifting us up for years. One of our reasons to keep at this crazy game is to see all that share an evening with us to express how over the top satisfied they are at the end of the meal, often going in to the kitchen to see Chip and his team. An escape from the outside world for a couple of hours.
Chips menu was delicious…one of those”how can we choose” menus.
Vol au Vent of Lobster, shrimp and scallop, sauce finished with Calvados
Vintage Muscadet, rich, lingering on the palate.
Seared Filet au Poivre, classic!
Syrah kissing cousin Serine, spicy, earthy, sexy
Our farmer Russel at North Wind Farm in Tivoli is sending us Muscovy Duck, Pork Tenderloin and Belly.
Chip gets a finish like a cracker on that belly…addictive.
Corsica Red or Sicily is very happy with the piggy.
And I am a sucker for Right Bank Bordeaux with his Duck.
What grows together goes together is the familiar singsong. And true!
Passion Fruit Cream Tart with poached slivers of Mango curled up like a tender Rose gives the reason to have Moscato d’ Asti. Alcoholic Soda, really. Does not overtake the gentle tropical notes of the dish.
We continue to strive to please all of you in ways that create memories for you to cherish, like the ones that we hold so close, each restaurant as vivid as yesterday.
We are grateful for the support.
I can admit that it is tough some days when the road seems a little slippery. We are a true independent space, working at what we believe to be a truth in hospitality and we need all of those who enjoy that.
I have read a couple of articles recently, speaking of closures, those that are held dear by many. Due to all of the chaos and noise around us. I feel it. For them as well as ourselves. I am always checking in on my fellow restauranteurs, hoping always the busiest and best for them. I am proud of each of their continued accomplishments.
Know that you all are appreciated by us. Thank you for giving us that smile that tells us we are succeeding in bringing the joy!!
Oh, hey! Happy Chinese New Year. Get your dumplings. Year of the Fire Horse. First time since 1966…just so happens to be my Chef Love, Chips birth year. No surprise that he considers it just a good reason to get extra spoiled!!
Remember, reach out to those around you with care and happy thoughts. Take good care of yourself. Eat and drink yummy things.
Our dear teammate, Kebba, gifted to us a letter that he posted on his birthday. This is shared to show us all that we need a Kebba in our lives, not to suggest that we are patting ourselves on the back. To be blessed to continue to earn his respect and admiration is a goal we will never fully reach, given the spirit he brings to us all.
–Chip and Tina
Thanks for the wishes!! Enjoy my Story
My First Birthday Cake at 30
In 2014, at the age of 30, I had my very first birthday cake.
I come from a village where birthdays were not celebrated with cakes. There were no candles to blow out, no birthday songs, no decorated tables. Life was simple. We focused on family, community, and daily responsibilities. In my village, having a birthday cake was not something common; in my case, I had never had one at all.
For 30 years, my birthdays passed without cake.
Then in 2014, everything changed.
A New York Times three-star chef, Chip Smith, learned that it was my birthday. Without me asking, he decided to prepare something special, a beautifully crafted Lemon Meringue Cake. It was elegant, carefully made, and prepared with intention.
When the cake was presented to me, I told Chef Chip Smith and my boss, Tina Vaughn, something that completely surprised them: This was my first birthday cake. I had gone 30 years without ever having one.
They found it hard to believe.
But for me, the moment was bigger than the cake itself. It represented growth, new beginnings, and how far life had brought me — from a village in The Gambia where I never had cake, to celebrating with one prepared by a distinguished chef in New York, USA.
The Lemon Meringue Cake was delicious — truly the best cake I had ever tasted. But more than the flavor, it was what it symbolized: progress, gratitude, and the beauty of unexpected blessings.
Since that day in 2014, Chef Chip Smith has continued to make my birthday cake every year. What began as a surprise became a tradition. Year after year, he has honored my birthday with the same care and excellence.
What I never had growing up has now become a yearly reminder of my journey.
My story may surprise many people. But it is my truth.
And every year, when I see that cake, I do not just see dessert — I see distance traveled, resilience, and the sweetness of a life that keeps unfolding. 🎂✨
Kebba Nanko