The start of a new year is always a strange time. January feels never ending, then February slips by in a blink of an eye. Scrolling through my camera roll from February makes me feel strange—it seems like life is lived in fast speed for two days each week, then slowly passes by the other five.

I spent the first part of February in Oaxaca, and I’m typing up a whole newsletter dedicated to my week there. For now, enjoy my ~*beautiful eats*~ throughout the rest of the month.

I’ve been wanting to eat at Superiority Burger for a very long time. I never had the chance to grab take-out from their original location on East 9th street, and when they reopened at 119 Avenue A in 2023, I was out of town. In the few weeks following their opening before my return to New York, seemingly all my friends ate there, and none cared to return.

I’ve heard many mixed reviews about the new spot. Some love it, others weren’t impressed, though I have heard great things about the dessert menu from most. Happy to say, I finally found a friend to accompany me during February.

We sat at the bar, and our waitress walked us through a number of specials, including stuffed shells that I immediately wanted. This is where I admit that I did not realize Superiority Burger is a vegetarian restaurant; I fully thought it was vegan. I was so impressed by the stuff shells that I asked the waitress what the cheese was made of. It was, of course, made of good ol’ dairy milk. Anyways.

We also ordered the tofu fried tofu (TFT) with a cup of rabe, and burnt broccoli. The TFT was incredible—I was very into the smoky flavor of the tofu, the crispy edges, the wonderfully shredded cabbage and pickle situation atop it, and the bun that held everything together. The cup of rabe was good—broccoli rabe is one of my favorite veggies—but would skip the burnt broccoli, which I was not expecting to be served cold.

We also ordered three desserts: the vegan pearl pie, fancy dessert, and rose labne soft serve. The pearl pie features a key lime custard in a graham cracker crust, covered in tapioca pearls. I thought the pie itself was good, but I wasn’t a fan of the pearls; they looked cool, but I didn’t love the texture. I really liked the fancy dessert, a banana griddle cake with ice cream, but both of us disliked the rose labne soft serve. I typically love the sourness of labne—I love tart frozen yogurt—but this ice cream tasted sour, as if the milk went bad before churning.

Overall, I would go back to Superiority Burger, but beyond the TFT, would probably change most of my order. Also, this place was expensive. After tip, we paid about $75 a person and left feeling like we could probably eat more.

I spend a lovely evening in Bushwick for Aimee’s Cherry On Top takeover, then headed to Carmenta's afterwards for dinner with friends. I love Carmenta’s. It speaks to my heart—Chef Dom is a fellow Italian-American from the east coast cooking incredible meals that resemble an elevated version of my childhood.

Between the four of us, we ordered the lumache pasta with pork fennel ragu, spicy rigatoni, arancini, Caesar salad, and a chicken cutlet parm sandwich. Everything was delicious, but I especially loved the chicken cutlet sandwich. We split it four ways, and I’m feening to go back, just to have one to myself.

For dessert, Dom handed us a WIP: orange & fennel pollen graham cracker crusted cheesecake with apple butter, hazelnuts, fennel pollen, olive oil, and fleur de sel. Still full from dinner, we bodied the entire container—I contemplated asking if I could buy a second to bring home. You know a dessert is good when you feel inspired to recreate it—this is at the top of my to-make list

I got to experience the Sun Noodle x Tacombi’s birria ramen before it hit market, and honestly? It’s pretty good. The Sun Noodles are served in a hot beef broth, consomé, chihuahua cheese, and with a taquito, for good measure.

Bailey’s mom came to town for a short weekend and we went to Bodhi Kosher Vegetarian Restaurant to celebrate his sisters birthday. We ordered way too much food; General Tso's chicken (I believe it’s made of seitan), stir-fried choy sum, string beans, veggie fried rice, soup dumplings, pea leaf dumplings, and veggie lo mein with tofu. My personal favorites are the pea leaf & soup dumplings, and the string beans.

My dear friend Londyn celebrated their birthday at Rolo’s, the wood-fire bar & grill in Ridgewood. I’ve dined here a bunch and it’s always a great time. The pre-set menu included their fluffy wood-fired polenta bread; stracciatella cheese with silk chili and cured sumac—fire; grilled salt & pepper head on shrimp, which is one of my personal favorite menu items; a charred half chicken with dry red curry spice, thai basil and cabbage; and my two favorite sides: grilled greens with confit garlic & lemon, and crispy potatoes ‘war style’ with fancy sauce.

For dessert, their soft serve—I love the malted chocolate so much—an a birthday cake, made by me. :-)

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Cocoron is a place I find myself going to over and over again throughout the years. I always get the same thing: mera mera dip soba served with a heated spicy sesame broth, minced chicken, bok choy, scallion and sesame seeds. I love the action of dipping the cooled soba noodles into the boiling broth.

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At the end of the month, Bailey and I hosted friends to watch the new season of White Lotus. To celebrate the third season in Thailand, we ordered Thai food from a local spot, Khaosan. Our spread included pad thai, pad see ew, green curry, shrimp summer rolls, chive pancakes, roti with green curry sauce, and crispy garlic chicken. There’s something very fun about a themed meal, IMO.

That’s it for February. I’ve already eaten some pretty delicious things in March, and I’m excited to share them with you. As always, let me know the best places you’ve tried this month!