Bagels, Business, and Balance: My NYC Adventure and What I Learned
What happens when food, business, and self-care collide? Here’s what I discovered during my NYC adventure.
Hey friends,
I’m back from NYC, and I’m buzzing with excitement—and maybe just a little bit of food coma. 😂 This trip had everything: family, food, entrepreneurial inspo, and a healthy dose of self-care (because let’s be real, you can’t survive in this business without it).
There was so much magic in the city—10 miles a day didn’t even phase me. I came back feeling more energized than when I left. Honestly, New York might have actual superpowers. ✨
Here’s what went down:
Food Stops: Where We Ate and What We Loved
You know it’s not a trip to NYC without checking out some amazing spots. Here’s what caught my eye and my taste buds:
Brooklyn Larder: Jaclyn (my biscuit expert) says this has the best biscuit in Brooklyn—and after trying it, I get why. The texture is perfect: crisp on the outside, soft and flaky on the inside. Paired with fresh local ingredients, it’s everything a good biscuit should be. A must-try for biscuit lovers.
Patti Ann’s: The maple cruller and cheese and scallion biscuit are perfection. The cruller is sweet, light, and airy—everything a cruller should be. The cheese and scallion biscuit? Bold and savory with just the right amount of flavor. My daughter devours them every time.
Para Shades: This pizza joint is a must-visit for anyone who loves crispy edges and pepperoni cups. The special with crème fraîche, potato, and fennel sausage is the kind of pizza that makes you go back for more. The creamy texture of the crème fraîche balances the saltiness of the sausage, making every bite sing.
In The City: Okibori House of Udon—A Game-Changer
We couldn’t miss Okibori House of Udon while in the city. This place is tiny but packed with flavor. Highly recommended by David Foulquier (Michelin-starred Sushi Noz), and it lived up to the hype. The Himokawa udon, served hot in broth or cold with spicy wasabi dipping ponzu, is outstanding. The tempura was light, crisp, and perfectly paired with the udon. A solid example of simplicity and technique executed to perfection.
Pop-Up Bagels: Innovation with a Simple, Yet Critical Twist
As someone who’s constantly evaluating food concepts, I can’t help but admire the pop-up bagels I tried in NYC. It’s an exercise in simplicity, but with meticulous execution. The bagels, served uncut, are a good example of back-to-basics done right. The dough itself is decent, not extraordinary—but the key here is that these bagels are served hot, all day long, and that freshness gives them an edge.
However, it’s the cream cheese that truly elevates this concept. Where many bagel spots fail with overly thick or stiff spreads, pop-up gets it right. The cream cheese is velvety smooth, perfectly creamy, and has a dip-ability factor that’s essential for the "rip-and-dip" style. It's light, but not too airy—offering the perfect balance of richness and texture.
The no-sandwich policy here is also an interesting move, but honestly, it works. This isn’t the place for indulgent bagel sandwiches; it’s a straightforward, no-frills experience that works because it doesn’t try to be anything it’s not.
Levain Bakery: A Miss
I had to go to Levain Bakery (because, you know, their cookies have always been legendary). But, to be honest, they didn’t live up to the hype this trip. The cookies were more raw than gooey inside—heartbreaking, right? Sometimes the magic just doesn’t hit. But some Uncle Jerry’s Pretzels (only in NYC) made up for it. And elderflower gummies from Bon Bon? Always the perfect finish.
R&D Adventure: Wild Air vs. Corner Bar—A Tale of Two Vibes
We started with Wild Air, hoping to get some inspiration for a new project. The Instagram photos were stunning, but the food? A little underwhelming. That said, I’ll go back for their Saturday donut pop-up, so stay tuned for the full report.
Then, we hit Corner Bar. From the moment we stepped in, it felt like a place I’d love to create: cozy, welcoming, and delicious. Here are the highlights:
Jamón Serrano Croquetas: Surprisingly delicious—crispy and packed with flavor.
Caesar Salad: Solid. Simple, but done right.
Steak Frites: Perfectly cooked, just what you want from a great bistro.
Sticky Apple Crumb Dessert: Do not miss this. It’s a mash-up of sticky toffee pudding and apple cobbler—just absurdly good.
Self-Care: Teaching My Daughter the Power of Natural Healing
On the self-care front, I took my 16-year-old daughter (a ballerina, track runner, and overall overachiever) to see Diana at Chiro in The City. Diana’s not only an amazing chiropractor but also a holistic healer who’s been my go-to whenever I’m in NYC.
I wanted my daughter to learn about the importance of natural stress relief and whole-body self-care early on. Especially for someone juggling so much already, it’s crucial to have these tools to thrive—not just survive. As a chef, I know this tool can be the difference between burnout and thriving in your career, your life, and your passions. 💪💕
A Family Moment: Long Island and the Connection That Lives On
One of the most heartfelt moments of this trip was spending time with my brother and his family in Long Island, following a visit to my mom’s grave. Sharing that moment with my brother and my daughter—especially seeing how she connected with my mom, despite not having known her for long—was incredibly moving. It was one of those rare, beautiful moments when family and memory come together in a way that feels more alive than anything.
For those of us raising kids without our moms around, those moments feel even more significant, especially when we see our children carry on their legacy in ways we never expected.
Want to Try the Recipe?
As promised, I’m sharing the Steak au Poivre recipe with you! This is a classic French-style dish with green peppercorn sauce that’ll make you feel like a Michelin-star chef in your own kitchen. Click here for the full recipe! Steak au Poivre
Sneak Peek: My Website Is Almost Here!
The re-launch of my website, chefnicolevotano.com, is almost ready to go live! (Shoutout to Anna Anisin & HerGrowth Labs for all the support.) I’ve been working on some exciting updates, and I can’t wait to share everything with you. Chef Nicole and Global Palate are about to go to the next level—stay tuned! You’ll even fnd the links to my personal google maps including the one from this trip to New York.
Until next time,
Nicole Votano
Chef, Culinary Consultant, Entrepreneur, and Mom