New York - Day 1

21 April, 2026

Our “car service” delivered us to the local airport without difficulty or fanfare. (And by “car service” I mean our oldest son) and we navigated the ongoing terminal and parking deck construction without distress. Check-in was simple, and clearing TSA Pre-Check came off without a hitch. There was a slight flight delay, which had no impact on us, since our only scheduled event for the day was a dinner reservation in the evening. The service on American Airlines was solid on this day. From the front counter, to the gate, to the (almost always) polite and attentive cabin crew. 

Durst Hives

We arrived at LGA within 30 minutes of our original schedule and were met by the driver from NY Airport Limo just as we have every time before. Upon arrival at the Hilton Garden Inn Times Square you’re directed to the elevators and directed to the lobby on the second floor for check-in. The process was quick and easy and we were on our way to our room on the 21st floor. Our view over 42nd Street wasn’t particularly Earth-shattering, but we did have a nice view of the Durst Hives, on the roof just across the street. Owned by Durst Real Estate, the hives are kept “mostly for fun” and the honey is used in the on-site cafeteria and given as corporate gifts. After unpacking a bit we dressed for dinner and I ordered a Lyft. For reasons of economic conditions and algorithms I found Uber to be consistently 20% (or more) higher than Lyft this trip. I have found little difference in the two over the years other than price differentials and the color of the icon I select on my screen. With one small exception in Baltimore several years ago (2018) we've rarely had a glitch with service from either platform.

Patsy's Italian Restaurant

Our driver delivered us to Patsy's, the favorite dining choice of Frank Sinatra, where we were warmly welcomed and shown to a corner table. I'm ashamed to say I failed to record the name of our server, who was the epitome of an old-school Italian waiter, displaying a delightful combination of class, sass, and attention to the smallest detail. 

10/10 would drink again

The wine list at Patsy's is abbreviated in selection but long on drinkability. Why clutter things with unnecessary options? Our bottle of Chianti was on-par with all but a few bottles of the varietal we've consumed over the decades, and for the price I'd place it very near, if not at, the top of my value per dollar chart. After careful examination and consideration of the menu, we made horrible mistakes.

Not in selection or preparation, in quantity.

The problem with Patsy's is EVERYTHING is known to be good, and the descriptions reinforce the reputation, and your eyes are going to exceed your hunger by an order of magnitude. We started with fried mozzarella (to share, because we didn't want to over-order) but failed to understand how incredible

the fresh bread was going to be. I true American fashion we had bread while we waited, and then we proceeded to demolish the mozzarella. This isn't your run-of-the-mill mozzarella, this is probably some of the best mozzarella you can imagine. Lightly breaded, delicately fried, warm and stringy with marinara you would probably fight for to dip in.

About the time your stomach registers the first round of indulgence your entree hits the table.

My wife selected Tortellini with meat sauce, and with an eye towards variety and contrast, I chose the Chicken Marsala. When the dishes hit the table we made a move to split the plates for sharing, and were immediately admonished by our server that HE would split them for us, on two new plates, so we didn't have our dishes mixing in each other. Our plates disappeared briefly, and reappeared as if they came from the kitchen as a combination plate. The whole while he's mumbling at us for even considering that he would allow us to undertake such a task when he could handle it more effectively with a flick or two of the wrist. 

Chicken Marsala & Tortellini with Meat Sauce

Our plates split, and appetites waning, we dove in to the best Italian food we've had in years, outside of Italy. We were transported back to the late 1990's when we'd roam Mulberry Street and land at the first restaurant that didn't have a tuxedoed greeter ushering people off the street.

The chicken was tender and perfectly cooked. The mushrooms delicate and meaty. The sauce was silky smooth and purely decadent. For the first time in memory, I didn't reach for the pepper shaker. Everything was wonderfully balanced. The Tortellini was the epitome of al dente, with a meat sauce so rich and flavorful you could eat a bowl if it as a meal and not give it a second thought. We forced ourselves to slow down and savor the dishes, as much as we wanted to scarf them down in a feeding frenzy.

Tiramisu & Cappucino

 After clearing our plates, and against our STRONG protestations, our server had the audacity to bring over the dessert cart, which I was more inclined to describe as a wagon. We decided to "compromise" (again) and share a single dessert. He split a single serving of Tiramisu across two plates which could have easily satisfied four people, then delivered two excellent cappucinos. The Tiramisu didn't disappoint, and was some of the best we've had (again) outside Italy. I make a fairly decent tiramisu myself, but need more experience to reach their level of execution. I should probably get to work on that. ;-)

We managed to stagger out the door and down the street a couple of blocks to aid digestion before surrendering and summoning a Lyft for the ride back to the hotel. After a short trip we drug ourselves into the room, showered, and lay whimpering on the bed in a state of digestive misery until we drifted off to sleep.

Next time we plan better.

Side Quest

 This weekend we're on a quick-turnaround road trip in Orange, VA. (No, I hadn't heard of it before) to attend the wedding of our son's college roommate. It's a relatively challenge-free 320 mile, five hour, drive from the house, but after being here less than 24 hours I can honestly say I wish it were closer. It's a quaint (a word I am hesitant to use due to being cliché) little town with some intriguing dining options and several nearby historic sites. There are plenty of things to fill a weekend and, while we booked the perfectly adequate Comfort Suites (newly remodeled) there are many Bed and Breakfasts in the area that draw my attention.

The area is well represented by early US Presidents. Jefferson's (3rd POTUS) Monticello is 30 miles away, just outside of Charlottesville. Madison's (4th) Montpelier is only 5 miles, and Monroe's (5th) Highland estate is just beyond Monticello. Numerous Civil War sites and battlefields are also in the area, and when you've had your fill of history a winery or micro-brewery isn't far away.

If you're looking to spend some time outdoors, there are abundant trails in the area, and the Shenandoah National Park and Appalachian Trail are only 45 minutes drive west.

Last night we had dinner at Spoon & Spindle, located in the Historic Silk Mill. I found them browsing Google Maps, checked out their website, and, figuring the options for memorable dining experiences in Orange, VA might be limited, made a reservation with OpenTable. Finding the restaurant was fairly easy, just follow the navigation directions to the parking lot and look for the signs. If you need a landmark, just look for the old water tower. Watch your step on the ramp, historic boards are a bit uneven! We were invited to "Seat Yourself" by the sign at the hostess stand, which made me question the need for a reservation. However, upon entering the modest dining room (seating for about 40 or so guests) we discovered our name on a table, with fresh glasses of water, menus, and silverware. Music from the 1970's was playing at a pleasant volume, and several other tables were occupied by parties at various stages of their meal. I'm not sure what or why, but I was immediately in love with the place and I hadn't even taken my seat yet. The "make yourself at home" vibe made me feel more like a guest than a customer. I'm slightly off the "neurotypical" spectrum, which may have everything to do with my reaction. I honestly can't think of a restaurant I've ever visited that gave me the same sensation. No lecture on the daily specials, no instructions, no pressure at all. (Oh, and the dessert menu was on a printed tent at the end of the table, so there were no surprises!) 

Now, a moment of shame.

We took no food pictures, which is a true shame, because everything was absolutely amazing. 

My first reaction to the menu was "I'll have one of everything" - which, if you knew me well, would stop you in your tracks. I'm not necessarily a picky eater, there are few things I outright refuse to eat, but I can be selective about preparation and combinations (see previous reference to neurodivergence.) For an entire menu to have this impact on me is virtually unheard-of. Because we didn't have monstrous appetites we bypassed the appetizers (despite how tempting they were) and opted for entrees and a shared dessert. I remain on a bit of a burger binge, so I chose the "NASCAR" burger, presented in a basket, which consisted of two 3 oz smash-patties, cheese, bacon, caramelized onions, pickle, lettuce, tomato, and "NASCAR sauce" (which tasted quite similar to a "special sauce" you may be familiar with from a large chain restaurant - only much fresher and creamier.) For my side I chose the flash-fried Brussels sprouts, a favorite item for adult-me that would shock 12 year old me to my roots. Lourie chose the Duck à ľOrange - which has special meaning, calling back to the first meal she cooked for me when we started dating 40 years ago. The duck was presented on a cast-iron platter over puréed parsnips, drizzled with an orange gastrique, and was also joined by fried sprouts.

Conversation was limited, as we both thoroughly enjoyed our dishes. The sprouts were crispy, warm, and seasoned to perfection. My basket was brimming with them, and nibbling away at the sprouts to gain access to the edge of my burger was pure enjoyment. A little cheese here, a bit of crispy beef and sauce there - nothing but tasty indulgence. I surrendered with almost half of the sprouts remaining in order to prevent complete digestive overload. The duck was perfectly cooked, the parsnips creamy with a hint of sweetness, and the sprouts provided an ideal balance of earthiness for the sweetness of the dish.

Dessert was beignets dusted and topped with lavender honey (with more lavender honey on the side for dipping/dunking/drizzling as desired.) If your idea of a beignet is restricted to the pillows dispensed at Café du Monde then prepare to have your mind blown. These folks roll out a basket of four mattress-sized pastries by comparison. As light and tasty as any beignet I've ever had, the lavender honey makes them certifiably mind-blowing. You may start with adding a little extra drizzle - using a fork to eat these is a good idea. By the end I was knuckles-deep in powdered sugar and honey as my eyes rolled back in my head. An adjacent table ordered the gelato assortment, which looked fabulous but would have definitely been heavier.

Along with the excellent food, the service was the epitome of convivial and efficient teamwork. Plates appeared and were cleared without fanfare. Check-ins were ample without being overbearing.  All the other tables appeared to be having an equally enjoyable time, and there were guests from toddlers to great-grandparents present. The music volume was never annoying, and with the exception of one gentleman with a voice that projected strongly not much was discernible in the way of conversation in the room.

When we find our way back to this part of Virginia we will definitely return to explore more of the menu. We give it our highest endorsement, for what that's worth!

This is Embarassing!

 We had an absolutely spectacular trip to New York in April, which I was certain I documented here. Now, as I prepare for our trip to Alaska next week, I see that I was obviously distracted and haven't managed to write a single post. I have done a reasonable job of managing photos and I have a fairly complete outline of our trip written up, but I never completed the task.

So, with apologies, I'll be working on our April/May trip as we begin our Alaska adventure. I'm certain a good bit will be written during the flight to Vancouver next week.

In the meantime, here's a photo from the trip. The weather was spectacular, we did LOTS of walking and ate some outrageously delicious food. We saw two performances and did a little shopping, too.

Harry Potter 25th Anniversary

 

On May 7th Warner Brothers Studios - Leavesden, will introduce a new program celebrating the 25th Anniversary of the release of Harry Potter and the Philosipher's Stone.

Enjoy a new show explaining the secrets of sound effects, as well as demonstrations of the magic used to film quiddich matches and other flying scenes in the series. You'll also be able to experience Wizard's Chess on the same scale that Harry, Ron, and Hermione played before Quirrel met his demise.

As I've previously reported, this tour is one of the best entertainment-based presentations I've ever experienced. If you have plans to be anywhere close to the metro London area, I strongly suggest making time to catch a train to Watford Junction to visit the studios at Leavesden.

Reminder - tickets must be booked prior to your arrival!

Full details on the First Year at Hogwarts can be found here.

Upcoming Trip

 I'm reasonably sure my wife doesn't read my blog unless I tell her there's something I'd like her to take a look at, so here's a sneak peak at our upcoming trip, that I'm almost certain she has forgotten about.

When we took our cruise from Bayonne last November we spent an extra night in New York, the first time we visited that amazing city since our daughter's 16th birthday, in 2012. If you'd like to review the details of that adventure it's right here. (It will open in a new window, so you won't lose your place.)

As luck would have it, just prior to that trip it was announced that Tom Felton would be joining the cast of Cursed Child to reprise his role as Draco Malfoy - the week AFTER we had tickets for the show.

UGH!

While waiting for our flight home at the end of the cruise I thought it would be an epic surprise to go back to New York in the spring and see Mr. Felton.

Then I discovered that Daniel Radcliffe would be on Broadway in Every Brilliant Thing.

The wheels started turning.

Tickets, showtimes, dates, hotel, flights, restaurants; a mass of Venn diagrams. Maybe we visit during our anniversary? Nope - that won't work. Two sequential evening shows? Hmm, those tickets were a bit pricey. Ah, Brilliant Thing has a Wednesday matinee, we can make that work! Tickets for Cursed Child Thursday evening? A bit better than Friday or Saturday.

We had our dates.

Convenient hotel - procured. Rates are decent for New York, location is good. 

Flights booked (again, flying on a Tuesday tends to be a more economical choice.)

The big reach - dinner reservations at a bucket-list restaurant.

Reservations for April opened up this morning, and we now have a table at Le Bernardin. If Eric Ripert makes an appearance during our visit I may just keel over on the spot.

We haven't done a trip of this nature in a very long time, so I'm looking forward to this getaway.

More for Harry Potter Fans

WB Studio Tours in Leavesden (Watford Junction) have announced a new offering for fans of Harry, Ron, Hermione, et al. Currently planned for a limited run, beginning the end of March, 2026 and going through mid-April. Guests who choose this option participate in a behind-the-scenes tour featuring costume design and hands-on creative activities in addition to the studio tour. Guests also receive a collectible enamel-pin badge commemorating their participation.

Workshops are at 15:00 on the days offered, and access to pre-sale registration has just opened.

Check out the Mastering the Magic web page for complete details.

Unless the program is extended I'll unfortunately not be able to enjoy this activity, so let me know what you think.

Not a Vlogger

 The title says it all. We enjoy watching vlog content, and have a few that we follow on a semi-regular basis, but that's not us.

Copenhagen

We like the traditional blog methodology. 

It allows us to make notes as things happen, then assemble those notes into a post and add photos (almost always our original photos) then get the post online in short order. If we're cruising we can do this while sitting at a bar sipping umbrella drinks. If we're staying in a hotel we can type things in the evening while relaxing, or in the morning while others are getting ready for the day. No cumbersome video editing, no concerns with being intrusive or disturbing anyone else's vacation, no need for additional equipment, no concerns about licensing issues associated with random music playing in the background.

It's just simpler.

It also fits my slight neurodivergence. I'm a reader more than a listener, and I tend to get annoyed when vloggers are redundant at any level. I prefer to read, so I prefer to write for others with the same preference. 

This means Google downgrades my ratings because I don't have videos to keep people entertained and tells me I have "low quality" content - even though it's 100% original, doesn't promote partner links, and contains exactly zero links that earn commission on anything. We link to the services and products we use and find useful. That's all.

Our goal is, and has always been, to share our experiences and, hopefully, inspire others to seek out and enjoy their own experiences.

So, if you find something you enjoy, please share it with others and help spread the word. In the meantime, if you're looking for some vlog content, some friends have been working on getting their YouTube channel established along with their FaceBook presence. Art and I trace our connection back to Silicon Valley during the emergence of Linux as a market force back in the late 1990's. He has upgraded his preferred form of transportation from freelance rail travel to the luxury of a modern cruise ship.

You can find Team Tyde on YouTube and on Facebook

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