New York - Day 2

 22 April, 2026

I had big plans of enjoying a fresh NY bagel piled hight with lox and cream cheese for breakfast, but we were still absolutely stuffed from our glutinous repast at Patsy's and were somewhat focused on recovering in time for dinner. We opted for a bit of a lie-in to mitigate our digestive distress.

In a stroke of luck I was able to locate one of our favorite London "quick bite" spots just around the corner and a block or so up the street. Far enough for a nice stretch of the legs and settling of the stomach, but close enough that there were no worries about having too far to walk in the opposite direction to the theater, which was one of the reasons we were in New York in the first place.

Pret A Manger

Rewind to last November (and apologies to the two or three of you who have read the entirety of this blog and find this information redundant.) Actually, rewind even further than that. Rewind to June 2, 2025. (Based on the topic I'm about to discuss I just realized how apropos the "rewind" reference is - a subconscious interjection, or just a twist of luck?)

A co-worker, who was not someone I would have ever selected to be a theater geek, had just returned from his annual theater junket. He and several friends go for a long weekend and pack in as many shows as possible, relying heavily on TodayTix and the infamous TKTS booth for last-minute deals. I've found TodayTix to be a good source if you're planning in advance, but if you're flexible and open to seeing just about anything at the last minute, there are outrageous deals to be had at TKTS. But I digress!

Nic was telling me about the shows he had seen,  and among them was Cursed Child. He couldn't stop gushing over the production quality and effects. He was torn to bits because he wanted to share details, but didn't want to spoil anything. I'm thankful that he held his tongue and we were able to enjoy the production with only expectation of being amazed and not anticipation of when the amazement was about to occur.

With this information in-hand, I searched for tickets that would fit our November cruise schedule and purchased them. (Remember, this is June 2, 2025.)

On June 5, 2025 they announced that Tom Felton would be joining the cast on November 11, 2025. Lourie is a huge fan of Tom's after reading his book. Some people complain that he's just another wealthy "poor child star" whining about his life, but she doesn't share that opinion, choosing to see him as a person struggling to manage the expectations of others.

Our tickets were for November 4 and our cruise returned on November 16. I don't know if it would have been less expensive to see the show then or plan a return trip to see the show. Other than our dinner at LeBernardin, I'm not sure that it wasn't cheaper to return!

Now, back to last November - we're sitting at the gate in LaGuardia, waiting for our flight home after the cruise, and I'm checking out Tom Felton's run thus far in Cursed Child, Originally it was announced that he would appear through March 22, but due to demand he was extended through May 10 on his opening day. Our anniversary is May 5. I now have an excuse to bring Lourie back to New York for an anniversary trip and, potentially, make seeing Tom Felton a complete surprise. As I searched I discovered that Dan Radcliffe would be appearing in "Every Brilliant Thing" From February 21 through May 24. I knew nothing of the show beyond it being a one-man cast with heavy audience participation. But I did know that seeing Tom and Dan perform on the same trip would be viscerally satisfying.

Simply Brilliant!

So I sat with my phone, searching for tickets that intersected within a day or two of each other that were at least leaning towards the affordable end of the price spectrum. Luckily enough there was a matinee of Every Living Thing on April 22 at a price much more digestible than the evening productions, and a pair of fairly reasonable tickets for Cursed Child on April 23.

So, here we are, having a nibble at Pret A Manger before our matinee. The crisp walk of a few blocks provided an additional stretch and we arrived in ample time.

After reaching our seats I was somewhat shocked to see the star of the show scurrying around the theater talking to people. He'd introduce himself simply as "Dan" and offer a handshake, chat for a moment, then rush off to someone else. This continued right up to curtain time. As someone who lives near a movie studio, I've grown accustomed to meeting famous people in random situations and witnessed many uncomfortable interactions. "Dan" managed each encounter deftly and without fanfare, as if it were two people discussing their preferred flavor of ice cream in the grocery aisle. People seemed to be more stunned by his normalcy than his stardom, which I consider praise of the highest order.

Dan

As previously mentioned, we had no idea what the premise of the play consisted of. In summary, it's a story of emotional struggle and growth, as seen from one person's perspective. The story is broad enough in scope that nearly everyone can gain something from it, and most will gain a great deal. We found ourselves moving from laughter to crying, and back, several times during the performance. There were twists and turns, and the audience participation was, dare I say, brilliant. There are warnings that the topic of suicide is mentioned, so please act accordingly if this is a concern. This is a production I would definitely see again, and would be interested in seeing a different lead performer as I think the personal interjections would make the contrast compelling. We thoroughly enjoyed ourselves and I'm thankful that we had the good fortune for things to come together as they did.

After the play we had a few hours to relax before hopping in a Lyft to another highlight of the trip - dinner at Le Bernardin. I've been a fan of Eric Ripert since I first discovered him, thanks to Top Chef. My first impression was of the classic snobbish French chef. After watching a couple of episodes with him as guest judge I realized I was horribly mistaken and he seemed to be a regular nice guy with a passion for the culinary arts that couldn't be contained. His passion and focus in those days could overwhelm his foundational "good guy" demeanor and sometimes he came across as a bit on the brusque side. As his public persona has grown I think that Chef Ripert has overcome this tendency and communicates his enthusiasm with a disarming, almost a youthful, charm. Eating at his restaurant became a goal many years ago, and I finally had my chance.

Reservations at Le Bernardin at "civilized" hours are not easy to come by unless you plan in advance. Reservations for the month open on the first of the prior month, at 7:00 am online and 9:30 am via telephone. I didn't have any issues making our reservation, but I was online just a few minutes after 7:00 on March 1. Generally speaking you can get a table late in the evening (10:00-10:30 seating) with just a few days notice. Seating in the bar and lounge are on a "first come" basis (come early to avoid a wait) and feature the same quality if not the same selection of dishes.

My original intent (pre-Patsy's) was to indulge in the Chef's Tasting Menu with wine pairings. Unfortunately neither of us had quite the appetite for that, so we "downgraded" (heavy sarcasm) to the more "pedestrian" <cough> four course Prix Fixe menu and a glass of wine.

We've enjoyed several tasting menus of varied themes and influences over the years, in a selection of Michelin-starred restaurants, this being somewhat obviously the only Three Star venue we've visited. If you don't appreciate delicate and subtle, this may not be the place for you. This isn't to imply in any form or fashion that Le Bernardin lacks in any sense of the word, but you're not going to get sensory intensity in the manner of spice or heat. Everything is prepared to perfection, and the flavors are layered and delicate, coupled with textures that inspire adjectives that border on unsuitable for polite company.

Dinner started with an amuse bouche, which, shamefully, I failed to document in any way other than a photo. I blame shock, awe, and being a bit star-struck over actually sitting in the restaurant. I do remember that it was, in all respects, tasty, interesting, and a little challenging - which is what I consider to be the perfect combination. I don't want something I've had before, I want to try something different that the chef has prepared to display his creativity.

Tuna

We didn't make any tasting notes, so you've successfully avoided being bored to tears by inane descriptions of each dish, and I won't beat you about the shoulders with photos of every dish. Suffice it to say that nearly everything we had was the best of that particular preparation that we've ever had, with, perhaps, one exception, which I'll point out as I move through the dishes.

For the first course (entitled "almost raw" on the menu) Lourie selected the Crab Salad. It was presented as a perfectly round stack of layered ingredients with remoulade and sauce placed to the side, allowing you to build a bite of your preference. I enjoyed (and I do mean ENJOYED) the Tuna. It literally melted in my mouth, in both flavor and texture. I could have eaten a pound of this without regret.

Tuna Tataki

The second course ("barely touched") consisted of tuna for Lourie (Tataki-style in this case) and the Scallop-Sea Urchin for me. Tuna Tataki is a favorite in our house; rarely does it appear on a menu and not get ordered. Even in the aftermath of the previous dinner Lourie managed to devour this with eyes rolled-back in her head. If I had to name my least-favorite dish of the evening, it was the Scallop-Sea Urchin. I anticipated an umami-bomb with the underlying sweetness of fresh scallop. Between the Sea Urchin and the broth the sweetness of the Scallops got lost. Texturally the dish was wonderful, flavor-wise it was nice, but lacked the depth and breadth I anticipated. Certainly not a "bad" dish, just the least remarkable of an array of world-class plates. I didn't take notes, but the dish is memorable in it's distinctiveness.

Dover Sole

For the main ("lightly cooked") I had no choice. It simply had to be the Dover Sole. Any lack of amazement that I may have experienced in any other dish was eliminated by this plate of amazing flavor and delicacy. The Dover Sole exceeded my already high expectations. Lourie chose the lobster, which she reported was likely the best preparation she had ever enjoyed. While the Dover Sole was light and delicate in texture, the flavor was broad and rich. I've seen Chef Ripert prepare this dish many times on television and in videos, but had no idea it would be as good as it is.

Peruvian Dark Chocolate

After basking in the afterglow of our main courses, we casually moved on to dessert. I chose the Pistachio, which was a lightly sweetened nougat that complemented the preceding dishes perfectly. Lourie selected the Peruvian Dark Chocolate, and absolutely swooned over it. The light and delicate adornment was an enigma - almost a pressed powder in texture as compared to a molded liquid. I'm no fan of dark chocolate (I attribute that to my Y chromosome) but a taste of this substantiated the praise I was witnessing across the table. I paired my dessert with a glass of Tokaji, an incredible wine from (primarily) Hungary that can be challenging to find. We were introduced to it about ten years ago at Victoria & Albert's in Walt Disney World. Tokaji is a sweet wine made from grapes affected by noble rot,  it covers a range from the traditional syrupy dessert examples to a more modern dry presentation. My glass was along the middle of the sweet-dry spectrum and thoroughly enjoyable.

It's easy to be intimidated when dining in an establishment of this acclaim in a city such as New York. You may be sitting with a hedge fund manager on one side, who eats here weekly, and a couple on the other side celebrating a milestone with a once-in-a-lifetime experience - there's no way to know. We started the evening with two young gentlemen next to us, celebrating a birthday. One was about to get married and the other was anticipating the arrival of his first child. We were celebrating 36 years of marriage and had a three-month old grandson at home, which facilitated a little friendly conversation. Our experience exceeded our already lofty expectations in every regard and I hope to return in the not-too-distant future to partake in the tasting menu.

We hopped in another Lyft for the return to our hotel neighborhood, hopping out a a block away to stroll through Times Square and allow our dinner to settle a bit. We returned to our room for a much more restful evening than the night before, sated but not stuffed to the point of misery.

New York rarely fails to deliver a day filled with memories, usually good ones. This day ranked among the very best.

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.