Food As We Are

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Food As We Are

Honoring people, food, and their stories. On a mission to bring awareness to local restaurants that deserve our support.

05/08/2026

Out East Pt. 2: are the Briermere Farms $45 fresh fruit & cream pies worth it?

My first question: is this even a pie? A tart? Does it matter?

You have a mountain of fresh strawberries grown on the farm, piled over fresh cream and a flaky, less traditional pie crust. Visually, it’s striking. There is a genuine wow factor when this thing hits the table.

And yes, $45 for strawberries, whipped cream, and crust sounds mildly insane. But when you consider the sheer volume of fresh strawberries involved, the math starts to check out.

Could you possibly make this at home? Technically. Will you? Probably not.

And that’s kind of the point. It’s fun, beautiful, fresh, and tastes exactly like what it is. Not a life-changing dessert, but still a very good time.

04/08/2026

Weekend out East in Orient, where the group had one pressing question: is Duryea’s Lobster Cobb Salad actually worth $97?

The answer (annoyingly) is yes.

I was prepared to be unimpressed. Prepared to call it overpriced. Prepared to tell everyone they were paying for the view and the Instagramable moment.

Unfortunately, it was delicious. Crisp lettuce, buttery lobster, generous pieces, actually well dressed. It proceeded to outshine the main dishes.

Sometimes the viral thing is viral because it’s good. Hate when that happens.

07/07/2026

Rain or shine, we’re eating 🌧️🍜

We somehow managed to visit on one of the rainiest days, but the food excitement stayed strong.

Japan Fes is one of my favorite food events because you can try so many foods without hopping all over the city.

The festival takes place on multiple weekends throughout NYC all the way into the fall, so if you miss one (or it rains), you’ve got plenty more chances.

🍡 Vendors:

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30/06/2026

It’s no easy task making things like hamachi collar or whole red snapper look Instagram-friendly enough to get people excited about it.

Lucky for me, I don’t really care about likes. I think I’ve attracted the right kind of followers anyway. The slightly unhinged, food-obsessed ones who get just as excited about fish collars and raw bar spreads as I do.

Went to off a rec from a friend (.and.protein.shakes ❤️) and the raw bar alone was enough to make me want to come back immediately. We had tuna and hiramasa (I believe yellowtail), bread dipped into stracciatella, a very dependable Caesar salad, and the collar.

For mains we had the snapper and the chicken (don’t sleep on chicken!), which tasted liked Thai fish sauce wings, very reminiscent of Pok Pok in Brooklyn before it closed (iykyk!) I tried to replicate these for a superbowl party once and let’s just say there were plenty left over.

Anyways, I’ll keep posting for my slightly deranged, deeply food-motivated little corner of the internet, beyond the cheese pulls and whatever that stupid ass viral dot cake trend was supposed to be. Hope you’ll stick around!

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23/06/2026

Sometimes I struggle to find the right words for a post. This one stayed in the drafts longer than I expected, my favorite meal of 2025. I couldn’t write it until I found myself driving back to Philly this morning.

My first visit to Vetri Cucina was in February 2020, just before the world shut down. It was my first true fine dining experience and, looking back, my last real meal out before everything changed. What a meal to leave off on.

The tasting menu included their famous sweet onion crepe with truffle and parmesan fonduta. At 25, I couldn’t believe onions could taste like that. Slowly caramelized for hours into something so rich and sweet, it’s the kind of dish that rewires your brain. I talked about that onion crepe for years.

Five years later, while in Philly for work, someone I loved surprised me with a reservation to go back. We ordered the tasting menu with the wine pairing, lingered over every course, asked our waiter far too many questions, and even pulled up the blurry iPhone 11 photos from our first visit to compare. (Swipe to the end to see those gems.)

Just before dessert, I realized it hadn’t arrived. My onion crepe. Then, with perfect timing, the waiter appeared with a smirk and more importantly an onion crepe. I somehow found room for every last bite.

It’s funny how certain restaurants become tied to chapters of your life. Sometimes you don’t realize it until you’re sat down trying to write about them.

I don’t know when I’ll be ready for another onion crepe. Hopefully it won’t be another five years.

Until then, I’ll just keep recommending Vetri to anyone who asks and quietly hoping they experience the onion crepe too.

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18/06/2026

Had some time to kill near Palisades Park and accidentally stumbled into . What I thought was a quick dessert stop turned into an intro to bingsoo, a Korean shaved milk ice dessert.

Calling it “ice” is selling it incredibly short!

I ordered the mango version: fresh mango, mini cheesecake cubes, tapioca pearls, cornflakes, ice cream, and layers I didn’t even discover until I was halfway through eating it on a curb outside while friends waiting in the car. (Photo evidence included.)

It’s messy, takes a surprisingly long time to finish, and somehow keeps getting better the deeper you dig. I planned to share. I mostly failed.

One of my favorite food discoveries is finding something that’s wildly popular in another culture but completely new to me. An elite dessert was sitting in my own backyard this whole time, and nobody thought to tell me???

I will be back!

17/06/2026

I landed in Key West and immediately assigned myself a very serious key lime pie research project.

This beauty of a slice comes from , where the vibes were immaculate: live music, a waitress named Dee Dee who was exactly who you’d hope would be delivering a tray of key lime pie, and chickens wandering around the patio. (The chickens were apparently part of the charm, but I remain unconvinced.)

My pie criteria is simple: tart enough to make you make a squint for a second, a sweet graham cracker crust, and meringue that feels more like a toasted marshmallow than packing peanuts. Bonus points if it’s piled comically high.

One of my favorite parts of traveling is leaning into the local foods that everyone tells you to try. Sometimes the obvious thing is obvious for a reason.

A lesson from Key West, key lime pie, and Dee Dee: life is a lot more fun when you stop worrying about being above the touristy thing and just order the pie.

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10/06/2026

There are very few places on earth where I’ll willingly eat shrimp three ways in a single meal, but continues to give me no real choice: I need them all.

My table order has evolved over the course of roughly ten visits and a level of menu memorization that would concern most. We usually start with the guac topped with deep-fried octapus and the tuna tostada.

Through a smirk we then inevitably order at least 5 El Gobernadors, a gloriously cheesy shrimp taco that shamelessly pi**es the ‘no cheese with seafood’ people off. (They’re just so wrong!)

I once heard someone describe the food here as transformative, like being transported on vacation while sitting on Columbus Ave. If you’ve seen Columbus Ave, you know that’s hard to pull off.

Anyway, if I disappear this summer check the nearest beach first. If I’m not there, I’m probably at Mariscos El Submarino with hands covered in peel and eat shrimp for the third time that day.

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