How Will Become Your Next Go-to for Anything and Everything

Today's post is a special one- I had the amazing opportunity to interview the Vice President of Marketing, Kate McGee, at! I had a great time getting to know Kate so I wanted to share this insightful editorial interview with my followers! In this interview, Kate discusses all about her background, day to day and of course all about's new amazing app! 

N: What is your background? What is it like to be the VP of Marketing at

K: I joined as VP of Marketing in December 2014, which was a very pivotal time for the company. We had recently relaunched our website and were in midst of revamping our mobile experience. (Speaking of which, we just released our new iOS app last week!) So the focus for 2015 was acquiring new customers, retaining them with a strong user experience, and educating them about our multi-category business model. I had previously worked at Amazon-owned, which is part of the Quidsi family of websites, so I had a lot of experience in cross-category conversion tactics, as well as a strong backbone in acquisition and retention marketing for consumer-facing e-commerce businesses.

N: How does define its culture?

K: We definitely have a “work-hard/play-hard” culture. Our team of 75 is driven, focused and dedicated to not only building a great user experience for customers and merchants, but also ensuring that we do so in a fun and engaging way, each and every day.

N: What makes unique from other delivery services such as Seamless, GrubHub, Caviar, and Postmates? Why do you think can beat the competition?

K: is the only marketplace platform that’s tackling multiple categories of local commerce, including food, alcohol, groceries, and laundry. And we’ve built a product that allows us to keep expanding and adding verticals. We believe that people want to take care of as many local errands as possible in one trusted and convenient place, rather than switching between a ton of different apps. As a one-stop shop for local ordering, we aim to save people real-world time along with precious real estate on their phones.

N: What influenced the design of the application?

K: Our main objective in our mobile app redesign was to build an experience that mirrored how people actually shop in restaurants, in liquor stores, at the dry cleaner, etc., and what criteria they value most in making purchasing decisions. For example, people want lots of options when they’re deciding what’s for dinner, but many options across hundreds of restaurants can also be overwhelming; so we built in a new recommendation engine to help our users find great restaurants and get specific dish suggestions.

In shopping for alcohol, however, people are usually more concerned with the name on the bottle than with the name of the liquor store. So we designed a “product-first” experience, where users can first decide what item they want to order — a bottle of merlot, a six-pack of beer, etc. — and we then help the user by matching them with the best local merchant that can deliver the order. 

Similarly, laundry comes with its own unique order flow: users first tell us what they need, like “20 lbs of wash-and-fold” or “three shirts and a dress dry cleaned”, and then we generate a list of cleaners that can fulfill their order, sorted by price, distance, rating, etc. This way the user can decide their own priorities in picking a cleaner. From end to end, we aim to provide the right balance between helping to make customers’ choices easier, while also giving them flexibility of choice.  

N: What are the plans for expanding to other cities around the world- especially in collegiate areas where college students need these types of services?

K: We are currently focusing on deepening our presence in our existing major metro areas as well as building our merchant bases in select secondary markets, specifically college markets where we can leverage our liquor category to lead us in branding and user acquisition.

Try out TODAY with CODE: NIKITA5
(NIKITA5 is good for $5 off an order of $15 on the app only)

And of course to use and download the app be sure to go to!

Thursday Thoughts


It's one of those weeks where all I can think about is dessert. It's one of those weeks where it's been a constant juggle between everything academic to extracurriculars to socializing.. and the list goes on and on and on and on and on...... 

Over the past few days, I've consumed quite a good amount of sweet stuff- including local Ithacan made caramel ice pops, chocolate soufflé in culinary lab, to cheesecake at Cornell's Establishment student-run restaurant. 

Below I've posted a few recipes from bloggers around the world who share their mouth-watering desserts. Trust me when I say that late-night web browsing of chocolate recipes while sipping my good cup of ol' joe #nationalcoffeeday really opened my eyes to the wonders of dessert in this world. I've tried a few, haven't tried a few, but hey, if you try something, let me know. You can always email me at if you've got any questions, comments, or just want to talk foody with me. 

Here it goes.... I know for a fact that after this, you'll be more than ready to grab your baking supplies and head off to sweet heaven. 

Image from Love, Cake  Turns out as I was searching for ice-pop variations to try at home, I landed on my old co-workers site from when I was interning with Martha Stewart back in 2013. Definitely try out these  Chocolate Cream Pie Pops  and if you're daring and want to try an avocado version, check out  Avocado Ice Pops . For those in Ithaca, NY visit  Celia's Ice Pops  and try the Cajeta, the perfect blend of goat milk and caramel. 

Image from Love, Cake

Turns out as I was searching for ice-pop variations to try at home, I landed on my old co-workers site from when I was interning with Martha Stewart back in 2013. Definitely try out these Chocolate Cream Pie Pops and if you're daring and want to try an avocado version, check out Avocado Ice Pops. For those in Ithaca, NY visit Celia's Ice Pops and try the Cajeta, the perfect blend of goat milk and caramel. 

Calling all Cornellians! Craving cheesecake? Check out Cornell's own student-run restaurant  Establishment  and give their cheesecake a try! 

Calling all Cornellians! Craving cheesecake? Check out Cornell's own student-run restaurant Establishment and give their cheesecake a try! 

Image from My Name is Yeh   Chocolate Olive Oil Cake with Candied Bacon . I repeat. Candied Bacon aka a must try. 

Image from My Name is Yeh

Chocolate Olive Oil Cake with Candied Bacon. I repeat. Candied Bacon aka a must try. 

Image by Joy the Baker   Brown Butter Brülééd Doughnut Holes.  My mouth is watering, and I'm need of these bite-sized pillows of heaven.    

Image by Joy the Baker

Brown Butter Brülééd Doughnut Holes. My mouth is watering, and I'm need of these bite-sized pillows of heaven. 



Back to College 101

Most of the time, coming back to school is super exciting- reuniting with friends, joining new clubs and organizations, and becoming the better you. The other times though, coming back means more coursework, more responsibilities, and adjusting to new living styles. Have no fear, Nikita’s Kitchen is here! Whether is it from juggling responsibilities within classes, leading clubs, or figuring out how to adjust to your new living space, always remember to take a deep breath, start a to-do list, and check off each event as you go.

Three weeks in, and my Cornell experience is already off to an adventurous start. Here, I’ve compiled some recipes for “the-go” when you’re in a rush and don’t want to eat on campus. Give them a try. If you have any suggestions, questions, or want a recipe for a certain dish, feel free to email me at!


  1. Use sundried tomato pesto to create open bagel sandwiches, or to simply spread on toast for a quick and flavorful snack.

  2. Got leftover grilled chicken? Assemble this chicken quesadilla, and you’ve got yourself a masterpiece.

  3. Want to try something fancy with smoked salmon? This 3-ingredient fix is sure to be a crowd pleaser.

  4. Buy prepared pizza dough, and top with your favorites for a delicious creation! Try my favorite Margherita Pizza.

  5. Gather some ingredients and toss to make a flavorful sophisticated salad with beets and feta.

  6. Grilled Cheese sandwiches are my typical to-go. Even simple ones with only cheese or complex culinary architectures stuffed with vegetables and meat will sure bring a smile to your face. Here’s a list of some of my favorite grilled cheese variations.

Tuesday Finds

Here are some reads I found interesting, and I want to share them with you!

  1. It’s one of those days where you’re looking for food with tons of flavor, but with minimal preparation. How about give Spinach and Egg PIzzette a try?

  2. In a hurry for dinner? Only got 30 minutes? Well, easy Thai Chicken is here to save the day!

  3. For my Vegans, here’s a list of 23 recipes you must try to get a head start into the fall season.

  4. Mini no-knead pizzas? Is that even a thing? It sure is! Check out these 16 variations, and you’re on your way to a crowd pleaser.

  5. Just because the name sounded irresistible. Definitely trying this out this weekend. Chocolate Pots De Creme with Lavender and Sea Salt

Today my favorite of the week is all about Orange Juice!

Being a full-time college student at Cornell with a hectic schedule, I always need a good energy boost to get me through the day. Therefore, my go to this week has been Orange Juice.

Now with the cooler weather coming in it is important to get in your VITAMIN C. As you can see above in the chart thanks to, Orange Juice really helps to keep your immune system strong and keeps your energy levels high. Furthermore, I wanted to show some fun facts about my personal favorite nutritious choice of the week, Orange Juice.



Thursday is ALL about my FAVORITES of the WEEK :)


For me, breakfast is usually expedited. My mornings are filled with gym workouts, showers, catching up with homework, and running to class and lets be real...too much cereal and milk gets boring!


HOWEVER,  I would first LOVE to recommend if you’re looking for a change,  Trader Joe’s Ginger, Almond & Cashew Granola Cereal is DELICIOUS.


Another breakfast recommendation I have is to spread delicious pesto on some toast and then top it off with egg! (My flatmate recommended that we buy Classico’s Sundried Tomato Pesto to use for pasta sauces.)

The way I make this egg pesto toast is as follows:

By creating this unique combination it instantly brings out 10x the flavor from a standard egg sandwich !  (It’s a great way to impress your friends and show them how innovative of a breakfast cook you are.)


Nikita's Kitchen Breakfast Tip of the day: You could ALSO use the pesto to make an open faced bagel sandwich with fried egg, a slice of cheese, some greens (spinach or arugula) and either sliced deli meat or crisp bacon strips. (Another DELICIOUS combo for breakfast)

Third on my FAVORITE list for breakfast are Avocados.  I have a DELICIOUS Avocado Egg Toast Recipe homemade by Nikita's Kitchen that I would love for you to check out as an option as well. Click Here:  Avocado Egg Toast.


We can't forget about the sweet breakfast lovers!

My favorite recommendation for SWEET breakfast lovers are to top your waffles or pancakes with a blueberry compote.

Nikita's Kitchen Blueberry Compote Tip: (On medium-high heat, combine a cup of frozen blueberries with 1 teaspoon of vanilla extract and cook for about 8-10 minutes, stirring frequently. It’s definitely a great way to add some freshness from the fruit and flavor to your sweet waffles or pancakes. )

Fabulous Image we found from :


Spotlight #3: Nikita at Cornell

You all must be wondering what I do at Cornell and how I manage to keep up with my interest in food while studying engineering. Well...let’s start with this. I’m an engineering student at Cornell’s College of Engineering, studying Computer Science with a minor in Business. I love taking engineering classes because it allows me to solve problems effectively and improve my analytical thinking skills. As I mentioned in last week’s spotlight, my passion for cooking allowed me to discover and become interested in computer science.

Along with my plethora of engineering classes, this semester I was fortunate to be enrolled in Food Service Management, Theory, and Practice in the Hotel School. This course is designed to teach students about fundamental food composition and properties, food products and preparation, food safety, and food production management. I had my first lab yesterday and let me tell you...I ABSOLUTELY LOVED IT. Probably the best decision I have made so far this semester. Yesterday we learned about food evaluation including textures, mouth-feels, aromas, and taste, and’s gets better...we baked a batch of chocolate chip cookies. :D  It’s so cool to be able to find a way to integrate my interest in culinary studies with computer science at Cornell. Watch out for more articles in the future documenting my experiences and what I learn in Culinary! 


Vegetarian Tuesday Favorites Of The Day!



On this Vegetarian Tuesday first I would love to discuss my first favorite the Bay Burger.

This burger is a veggie burger with goat cheese, basil, sun-dried tomatoes, and chipotle aioli on a multigrain roll.

Instead of a standard roll you can get with the burger, I decided to try it on a rosemary sea-salt bagel. Low and behold: it was absolutely DELICIOUS.

 My Second Favorite Vegetarian favorite of the day is a Soho Croissant.

This Soho Croissant is made with veggie cream cheese, mushrooms, tomato & melted Swiss cheese. Of course this combo is made on a croissant . This delicious combo makes the PERFECT breakfast!


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Birthday Recipe, Homemade Granola


Serves: About 6 cups



  • 3 cups old fashioned rolled oats
  • ½ cup sliced unsalted almonds
  • ½ cup roughly chopped unsalted pecans
  • ½ cup roughly chopped unsalted walnuts
  • 1 cup shredded sweetened coconut
  • 2 teaspoons superfood blend (optional. I used a blend with chia, goji, cacao, and maca powder)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ⅛ teaspoon salt
  • 1 cup dried fruits (I used cranberries and raisins)
  • ½ cup packed brown sugar
  • ½ cup honey
  • ½ cup maple syrup (I recommend using 100% pure maple syrup)
  • ½ teaspoon coconut oil



  1. Place the oats, brown sugar, dry ingredients, and dried fruits in a large bowl and stir to combine. Set aside.

  2. On medium-low heat, mix the maple syrup, honey, and coconut oil and stir to combine.

  3. Pour honey and syrup mixture over the oat mixture until the oats are thoroughly coated.

  4. Spread the mixture in a thin, even layer on a rimmed baking sheet.

  5. Bake for 15 minutes, then occasionally stir the oats for even baking.

  6. Bake until granola is a slightly golden brown, about another 10-15 minutes.

  7. Place the baking sheet on a wire rack and cool the granola to room temperature. Granola hardens as it cools.

  8. Toss to combine everything. Enjoy!


Nikita's Kitchen Fun Food Facts Of The Day: 

1. Granola can be stored in an airtight container for up to 2 weeks!

2. Granola is full of flavor and can easily be packed and you can munch on it anywhere!


Introduction to labor day recipes with LOBSTER from Nikita's Kitchen!

 Kick start/prep YOUR Labor Day Weekend WITH Grilled Lobster AND Chilli Garlic Butter!

When I originally made this recipe I was grilling with my family and friends and bought 8 pounds of lobster!

(That's approximately 4 WHOLE lobsters! )


  •     ½ stick butter, unsalted, softened
  •     2 jalepenos
  •     1 teaspoon red chilli flakes
  •     5 cloves garlic
  •     Zest of 1 lemon
  •     1 tbsp finely chopped (or can use dried) parsley
  •     Salt and black pepper to taste


  • Combine ingredients for chilli butter in a separate bowl and keep aside. 
  • Grill lobsters in boiling water for about 5 minutes, until the shells are bright in color.
  • Split lobster in lengthwise through the head and tail
  • Scoop out and discard the yellow-green tomalley
  • Heat a grill to high.
  • Rub tails, halves, and claws with chilli butter
  • Place the meat, flesh side down, and claws on the hottest part of the grill
  • Cook until slightly charred, about 4-5 minutes.

...YOU HAVE OFFICIALLY MADE Grilled lobster with Chilli Garlic Butter!




Nikita's Kitchen Favorite Of The Week!

                                                                                                                                   PEACH PIZZA!

                                                                                                                                   PEACH PIZZA!

This season has had me craving peaches like crazy!

Where I am from in NJ, the most attractive season for peaches happens to be between July 20- September 1.

As you can see above in the photo, I used peaches as a topping for homemade my pizza!

Recipe for Peach Pizza:

First, for the dough:  view my recipe from my Margherita Pizza

Second: for the toppings, all you need are sliced fresh peaches, feta cheese, ricotta cheese, spinach leaves, oregano, and crushed black pepper and salt.

I truly feel this recipe is a mixture of summer and fall seasons .

Nikita's Tip Of The Day : To ripen under ripe peaches, place them in a paper bag (or even brown bags) and pierce the bag several times in different places. Set aside at room temperature for a couple of days, and Viola! Beautiful pink-blushed velvety peaches

Fun fact: Adding an apple to the bag will speed the ripening process!

Some other peach recipes I recommend are below :)

Peaches and Cream Gin Fizz:

Peach Brulee With Honey Creme Anglaise:

 Grilled Halibut Peach Pepper Salsa:

Peach salad with tomatoes and beets:





Spotlight: Why I Started Nikita's Kitchen

I still remember the first time my mom handed me a ball of dough and a rolling pin, and tried teaching me to cook chapatti, a circular Indian flatbread. My first chapatti was far from round, but this imperfect attempt at age six instilled a passion for cooking that has given me a lifetime of enjoyment and the chance to share the hobby I love with others.


already in the kitchen at a young age


I quickly graduated to adding a pinch of turmeric to the curry and stirring it with a wooden spoon; this evolved into concocting simple snacks for my younger sister. Soon enough, I became my mom’s sous-chef. By age twelve, I was hosting casual dinner parties and by my teens, could prepare elegant epicurean feasts.

Along the way, friends confessed their fear of cooking, so I became their “go-to” person for a rolodex of foolproof culinary treats. After recipe sharing, it dawned on me that instead of repeatedly explaining my cuisine blueprints, a website with my instructional cooking videos would help others learn at their own pace. They could pause and replay my videos as necessary in the comfort of their own kitchens.

Thus was born “Nikita’s Kitchen”, a website which demystifies cooking and demonstrates that it can be enjoyable, rewarding, and (most importantly) healthy! A stream of friends and family started accessing the site regularly, and before long, I became my community’s “Food Network star”! Visitors soon realized that preparing meals at home was healthier than eating out and were inspired by seeing a teenager cook everything from Asian-style bronzini to Mediterranean hummus and tandoori chicken. Vacation memories of devouring falafel by Egypt’s pyramids and sipping halászlé in Budapest, not to mention exploring hidden spice markets in Delhi, have influenced my palate. Each dish is a souvenir of my travels and allows my imagination to roam around the globe right from my very own kitchen. What started in 2009 as a tool for my friends soon became an Internet bookmark for thousands of others.


Click to View Video: One of my first Nikita's Kitchen videos! 


Having my home kitchen as the studio, my dad as videographer, and my cooking demonstrations as the prelude to our evening meals has brought my family closer together. I have faced many challenges along the way: almost burning the house down, mastering recipes, creating computer programs, juggling competing responsibilities, and accepting culinary criticism. I view each one of them as a learning experience and continue to experiment in my kitchen laboratory, fine-tuning the formulas until the final products are a delicious success.

Discovering the joy of cooking and sharing it with others has proven to be the recipe for my own life. Transforming the humdrum into mouth-watering winners, I have turned my art of cooking into a never-ending quest for learning.  


Hot Spot to check out : Bent Spoon in Princeton, NJ!


No matter what season it is, it is NEVER too late to grab some gelato! Therefore, I am going to tell you about this cute little gelato shop in Princeton, NJ called Bent Spoon. 

It is by far my favorite place to grab some gelato with friends and family!

Bent Spoon has been rated in the top 10 ice cream shops in the Philadelphia area by Zagat!

As you can see in the above slideshow, I tried their lavender mascarpone. This gelato is made of sweet basil & blueberry mascarpone ice cream flavors.  This gelato is subtle and not too overpowering which is key when your mixing basil and blueberry.

Nikita's Kitchen fun fact of the day: Bent Spoon also serves fresh ricotta (cheese) ice cream! Where else would you find that?!

Let’s also not forget their other flavors such as Cointreau Cilantro, Alphonso Mango, and Beer Infused Dark Chocolate. They even serve Habanero Hot Chocolate, I truly believe they have officially revolutionized hot chocolate!

As you can see they have delicious ice cream but overall the whole experience was fabulous including the friendly staff, and a cute cozy interior.

Nikita's Kitchen Recipe of the day.. Watermelon juice!

Watermelon juice is a FABULOUS drink to try when wanting a delicious drink that's healthy. My best recommendations are to have it first thing in the morning with breakfast or right after a great workout. This drink helps keep you full and helps boost your energy levels.


PLUS Nikita's fun fact of that day: 

Watermelon is known for keeping you hydrated! So drink your Nikita's Kitchen Water Lemon Juice TODAY :)



Serves: 4


1 small watermelon


Cut watermelon into medium sized chunks then blend!

Serve with ice and ENJOY.



Heading to NYC this weekend? Well I have a fabulous place for you to check out!

Drum roll please.....Graffiti Food and Wine Bar is an FABULOUS experience you will not want to miss!

Chef Jehangir Mehta,  harmonizes this petite restaurant with Asian ingredients along with French & American cuisine to make the dining experience truly remarkable.

Fabulous recommendations I have from my experience at the Graffiti Food & Wine Bar:

FIRST: The Graffiti Burger. This Burger is served with Garlic Fingerling Potatoes and a Chipotle Mayonnaise! (The brioche bun was toasted to perfection)

What makes this burger unique is that it has an Indian twist and is FULL of flavor. Of course I also HAVE to tell you that the chilli garlic fries were truly finger licking worthy!!

Second Dish of Recommendation:

Braised Pork Buns with an Apricot Chutney

This pork had a sweet taste to it more then the "typical" Asian bbq pork buns. They buns were so tasty they literally melted in your mouth! This dish is a great version on the traditional chinese pork roast steamed bun, as you can see below the dish came out like tacos!

Aside from the food being outstanding what made this restaurant an experience was the service as well. It was just exceptional! The entire restaurant is probably less than 500 sq feet including a narrow kitchen within that space (as you can see in the pictures above).

My friends and I sat 8 on a 3’x3’ table. This forced conversation, but hey, what could be better than best friends and great food?!

Graffiti Food and Wine Bar

Address: 224 E 10th St, New York, NY 10003

Phone:(212) 464-7743


Heading out to the grocery store this weekend? Keep a look out for my FAVORITES of the week!

FIRST lets discuss:

Cookie Dough Cafe’s Edible Chocolate Chip Cookie Dough

Comes in FOUR flavors:

1.Chocolate Chip

2. Monster ( Peanut Butter, Oats, Chocolate Chips, and M&M’s.. YUMM)

3.Cookies and Cream

4. Naked Dough

This time around, I tried the chocolate chip. All I have to say is that it absolutely tastes like heaven in each bite!

Fun Fact: They are eggless, so it’s not bad for your stomach!

You know what ELSE that means...No more of our parents yelling at us for eating raw dough!

If you freeze the dough, be sure to try my chocolate chip cookie dough truffles


Next lets discuss my second favorite food of the week:

Trader Joe’s Quinoa Cowboy Veggie Burgers 

These fabulous burgers are filled with black beans, red peppers, corn, and seasonings that help form the perfect burger patty with just the right amount of crunchiness on the outside and chewy consistency on the inside.

This time around with the burger I used sandwich thins with sliced tomato, spinach leaves, sliced onion, and avocado. I also topped it off with a spicy ketchup! If you do that,  you’re on your way to a DELICIOUS healthy, organic lunch!

A Little About Me....

Spotlight Number 1: Salsa Dancing


I’ve been learning Indian classical Kathak and Bollywood filmi dance since I was 5 years old. While traveling extensively to Mexico, and the Caribbean including Bahamas, the British Virgin Islands, Haiti, and Costa Rica, I was lured into Latin dancing. 

My first exposure was when I decided to enroll my roommate and I in an Introduction to Salsa class for my first semester physical education class at Cornell University. Immediately, I realized that the Salsa community is an open and extremely friendly one. My overall mood was uplifted, and I loved the concept of being able to dance with a partner.

Soon later during my sophomore year winter break, I vacationed on Royal Caribbean's Quantum of the Seas and participated in Salsa dance night literally every night with my cousins and best friends. With many of the passengers from the Latin background, I was immediately inspired to take my Salsa dancing interest to the next level. 

After coming back to Cornell for the next semester, I immediately joined the Palante Salsa Dance Troupe with one of my close friends. We went to practice every week- let me tell you, it was the best "engineering work break." We even hit up the local Mexican bistro in Ithaca, AGAVA, where they hosted Salsa nights every Wednesday. With fabulous drinks, and my instructor spinning the finest of Salsa and Latin music repertoire, every Wednesday night was one to look forward to. 

During my summer vacation, while I interned at Bank of America, I attended the Salsa Princeton classes at Princeton University on Tuesday evenings! The instructors are great and it's a really awesome experience for anyone who wants to give Salsa dancing a try and are in the Central Jersey area. 

The great thing about Salsa dancing is that it can stay so paradoxically diverse worldwide, but can be unified at the same time. There is a tremendous amount of energy and emotion in the lyrics. Now, while I don't want to become a professional dancer, Salsa for me is just a great pass time interest. Imagine sitting in a local tapas cafe in Spain, and then immediately dancing to the rhythm of Salsa music. 

Restaurant Review: Origin French Thai, Basking Ridge NJ

Dishes I tried and HIGHLY recommend:

  1. Escargot aked in shell with rich garlic butter

  2. Roasted Rack of Lamb with Thai basil chilli peppers and leek potato tarte

  3. Chilean Sea Bass special

  4. Creme Brulee

  • Ambiance: Great Asian decor, intimate dinner setting, great service, waiters were friendly, played the birthday song for my little sister on the speakers for the entire restaurant to hear
  • Escargot: Cooked land snails, usually served as an appetizer. In French culture, the snails are typically purged, killed, removed from their shells, and cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients such as garlic, thyme, parsley and pine nuts are also added. Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are provided and they are served on indented metal trays with places for six or 12 snails.”

 (Really would recommend escargot to anyone who is the adventurous eater. Escargot meat is very similar to mussels meat, so for those who love mussels, definitely give escargot a try. It was served with some crostini, and was absolutely delicious. This appetizer hit the spot. Escargot is also high in protein, and low in fat content. )

  • Rack of Lamb: meat was so tender, and we had it prepared medium well. The lamb came with delicious chilli peppers which really made the dish even more flavorful.

(Lamb was cooked with it’s jus, which is basically when the lamb is cooked in it’s sauce. The jus is the juices that is obtained while roasting the meat. You skim the fat off the top, and then you get the juice out.)

  • Sea bass was out of this world! It was served with Wasabi and let me tell you, I almost mistake the wasabi for a green vegetable. Yikes!

    (It was juicy, and was served on a bed of spinach. The Sea Bass was exquisite and just as good as it gets!)


Definitely recommend trying this place out if you’re in New Jersey. Can’t find a better fusion for French and Thai anywhere. Few locations in NJ (Somerville, Basking Ridge, and Morristown)

AND its BYOB. Can’t beat that. (I would suggest white wine- Pinot Blanc or a Riesling)


25 Mountainview Blvd
Basking Ridge, NJ 07920
Phone #: (908) 647-7781