It's all about the pie!

Yes, it tastes as good as it looks!

Place: Emeril Lagasse's Tchoup Chop

Location: 6300 Hollywood Way  
Orlando, FL 32819
(407) 503-3340

Food: I have to admit that I'm writing this months after my visit (but 

you won't know that by the date posted—ah, technology!), and

 I don't remember everything that was consumed at Tchoup Chop. Perhaps I can blame it on the food coma. I had some Asian-inspired dishes, some chicken, some ah-mazing guava empanadas. It was all terrific, and I'm sure I'd be thrilled to eat every bit of it again and again. But the one thing that stands out to me is Emeril's signature sky-high banana cream pie. Yes, the slice is large enough for a small family, but I ate it all myself (with just a bite or two shared with my husband)! Let's start from the bottom up: the buttery graham cracker crust is beyond decadent. I could make a meal of just that 24/7. Next is a silky-smooth banana custard topped with a fluffy, lightly-toasted meringue and large curls of dark chocolate. Though it's skyscraper height, this pie melts in your mouth and disappears within seconds. Very little chewing is required!

Coming Soon: My Summer Culinary Adventure

From New York City's tacos, to Orlando's banana cream pie to Chicago's deep dish pizza, I've been eating my way across the US this summer. As soon as I can put down my fork long enough to pick up my laptop, I'll fill you in on every last bite.

Emeril Lagasse's signature banana cream pie at Tchoup Chop in Orlando, FL.

Giordano's famous stuffed crust pizza in Chicago, IL.

Tacos at Taqueria on the Lower East Side in Manhattan.

Haute comfort food with a side of whimsy

Place: David Burke Kitchen

Location: The James New York, 23 Grand Street (between Avenue of the Americas and Thompson Street), SoHo; 
(212) 201-9119.

The occasion: Eight-year dating anniversary

The setting: A casual French farmhouse feel with gingham napkins, warm wood plank ceilings and dim lighting.

The Ants on a Log. Delish!

The food: What better way to celebrate eight years together than to savor the scrumptiousness that is David Burke? Big fans of his Townhouse, Fishtail, and Bloomingdale’s restaurants, my husband and I couldn’t wait to try his Kitchen out-post in the luxe The James Hotel. Blending his signature haute cuisine with French country cooking and his flair for whimsy, Burke never fails to impress or delight. Carbophobes, beware! The rustic breads are not to be missed (try the walnut-olive and seven grain). For appetizers, I chose the melt-in-your-mouth duck meatball lasagna (which I am still dreaming of days later!), Ivan the hardy split-pea soup with poached egg, prosciutto and ham hock cracklings. And because we couldn’t resist, we threw in the Ants on a Log too! The bone marrow’s melty goodness was topped with a garlicky snail ragout, parsley puree with mushroom chips, fennel hay, fried parsley and lemon confit. 

The pork chop. Mmm!

The jalapeno fries!

The short rib cavatelli. Love!

For the main course, Ivan had the tender, pig-tastic pork chop topped with caramelized pork cheek, apple bacon marmalade and parsley onion rings and I had the moist-and-flavorful spare rib cavatelli, the perfect blend of savory meat and creamy pasta. At our waiter’s recommendation (not that we needed too much encouragement!), we also shared a side of fries. But not just any fries—ones made in smoked beef fat, with a dressing of pickled jalapeños! They weren’t quite as crisp as I would have liked, but the robust flavor made up for the lack of crunch.

The famous cheesecake lollipop tree. Worth the hype!

For the grand finale: Burke’s signature cheesecake lollipop tree (which we’d never had in all of our trips to his other restaurants!). The bite-size confections—of cherry, chocolate and toffee-covered cheesecake with passion fruit whip cream—are truly to die for!

The pièce de résistance: Every time we’ve been to one of his restaurants, Chef Burke has been there. This time, Ivan had the chance to have a lengthy conversation with him by the bar, and later in the evening he came over to our table to say hello to me, and to congratulate us on eight great years together!