March 2025

In like a lion and out like a lamb?? I am not so sure about that! But we did have very cold and windy rains, teased by “hey, it is almost Spring!” days. Tulips and daffodils are popping out of the ground. Cherry Blossoms and Redbud trees are just everywhere showing off. Like arms outstretched to the sky above. Flashy like runway models in the latest Couture! Love it.

Birds are in migration. Chip spotted a Yellow Nelly Sapsucker off of our teeny back porch on the UWS.

October Dinner
January 2025
January 2025

A guest, like Cinderella, left her shoe!

We are so thankful to have had a nice and steady March. Welcoming our guests we have known for years and now still meeting so many new neighbors.
They have all embraced our new residencey with true warmth. How lucky are we?

Celebrated Chip’s Birthday at le CouCou. Our esteemed friend Daniel in House on a Monday night. A true professional. And that dining room…so fancy and just so! Envious. And so proud to know them.

Tasting some new wines with Spring and Summer in
mind. Spain, Greece, South of France, Corsica, Malaga, Canary Islands. So much to savor. Like shopping hungry at the Essex Market.

Another day trip out to Eaton Necks Point, where my most favorite, quiet painting by John Frederick Kenneth was done on a cold and grey Sunday. Seagulls picking oysters out of the Bay and dropping them on the concrete to open them for the snack. Lobster traps being loaded into the boats. Magical and wonderful natural beauty.

Stinky wash rind cheese from Germany, the Red Baron. So intense and sexy. With a hard cider from Normandy and whole wheat toast.

Savory tart has a new outfit of Sweet Piquillos, caramelized onions, Green Olive Tapenade stuffed Bouquerone. Maina in your glass or Provencal Blanc.

Boudin de Cervelas…on white beans from our friends at Spruce Ridge Farms. Red or White…both? Gamay, from Souhart in Ardeche. Pinot Blanc from Alsace? Amigne from Valais? All of them in teeny little tasting glasses!

Night in Tunisia…a date and almond cream tart, with exotic spice and Grand Marnier Glace. Tokay, and thank you!

Chef Mitsu & Chip Smith
Chef Mitsu & Chip Smith
Chef Mitsu & Chip Smith

We are excited about a new Season. The promise of sweet peas, tender favas, teenage carrots…ramps, morels, flowers everywhere!

Stop by and visit. Share with us your travels. We are always happy to see you.

As we move forward in a stressful world, take good care of yourself and those around you.

A la prochaine!

–Tina and Chip
Eulalie
239 West Broadway
646-476-2380
staff