24 Comments August 21, 2010

About

A Collective Post of Multiple Locations 

Adam Goldberg

I’m not a restaurant critic, nor am I involved with food professionally.  I’m a software engineer who has a passion to eat and share my culinary experiences.  Most importantly, I love food.

My obsession with food started when I was 13.  My close friend who had just moved from Sichuan, China invited me to spend the summer with him and his family in the heart of China.  Let me say it’s no coincidence that I weigh the same now as I did when I was thirteen.  The burn of spicy peppers, sweetness of soy milk, umami of MSG, and smooth textures of offal were incredibly exciting. I came home and started steaming rice and visiting Flushing on weekends.

Later on, I spent 5 years living in New York as a student where I experienced a wide variety of incredible foods.  This was during a time when I probably should have been studying. In between classes, I would cook.  My senior year, I spent my Saturdays taking classes at the French Culinary Institute. When I wasn’t cooking, I was eating.  A lot.  My food journal has grown to over a thousand restaurants ranging from marathon meals at L’Ambroisie to a slice of pizza at Kesté, and many places in between.

When I travel I update my Twitter and Facebook pages continually and write full posts about the more interesting places when I get back.  I created a universal RSS feed which aggregates all my online activity so you only have to follow one place.  My backlog of restaurants is significant enough that my approach to blogging is write first, revise later. You’re bound to find errors and typos and please contact me if you do.  My fingers simply can’t keep up with my stomach!

Stay tuned, it’s bound to make you hungry.

- Adam

24 Comments

  • Hana from JapanSeptember 27, 2010 at 6:17 am

    Hello.
    I found you through Twitter and got to this site.
    I love your photos of all kinds of cuisine. They look exactly my kind of dishes – simple, fresh and good.

    I am Tokyo native Japanese and love cooking and baking as well. I lived in Southern California for a while and my best friends were foodnetwork, William Sonoma and Cuisine at home magazine…

    I just read that you were planning to spend a year in Tokyo and got excited but also found photos of Sushi in Ginza, so I figured that you already did spend the time in Tokyo?!?

    Well, if you plan to come back here again, I can give you a list of places you have to visit, real local places.

    Ciao

  • Megan J.September 30, 2010 at 3:41 pm

    Absolutely stunning, and delightful, blog. Do you have the photos aggregated anywhere?

  • AdamOctober 2, 2010 at 1:41 pm

    Hi Megan — thanks. I don’t have a flickr account or anything like that; but I do have a bunch of photos and videos posted in the Facebook group if you are interested!

  • RegineFebruary 1, 2011 at 5:56 am

    Hi Adam,

    I would love to send you an email but could not find your eail address anywhere. Could you help?

    Thank you in advance and best regards from Berlin

    Regine

  • MiljenkoFebruary 2, 2011 at 2:16 pm

    Hi, Adam. I just read an impressive article on you, which posted your amazing blog’s URL. I am impressed with the things you did….or didn’t do. Anyways, there’s this saying that goes something like this: “He who hits the bull’s eye, misses everything else”. Anyways, I wish you luck in whatever you do.

  • AdamFebruary 2, 2011 at 2:43 pm

    Hi Miljenko — Thanks so much. Glad you like the blog! That’s a really great quote, thanks for sharing.

  • AdamFebruary 2, 2011 at 2:47 pm

    Hi Regine — You can click “Contact” and fill out the form it will email me automatically, then I can respond. (I do this to prevent spam by not posting my actual email address.) Thanks!

  • Denny A.March 7, 2011 at 12:20 pm

    Adam,

    I really enjoy reading your articles and love the photos.
    I notice you never talk about prices of meals. This is certainly commendable, but maybe you’ll let me ask, What is your monthly/yearly restaurant budget?

  • California RestaurantsMarch 29, 2011 at 6:21 am

    Wow, this is very fun to read. Have you ever considered submitting articles to magazines?

  • HCG dietJuly 23, 2011 at 9:03 pm

    I learned a lot reading this, thanks for that.

  • michelaJuly 28, 2011 at 4:19 pm

    Hi Adam,what a wonderful thing seeing your marvellou pictures of what you were eating only 5 hours ago in some place near NYC. The pictures are always marvellous and the website is great. bye from Italy

  • AdamJuly 28, 2011 at 7:15 pm

    @michela: thanks so much. It’s hard to get the photos up quickly, especially when the meal is pretty late, but I do my best. Glad to see it’s paying off.

  • Lavette IadarolaAugust 13, 2011 at 7:43 am

    I’m curious to find out what blog platform you are working with? I’m experiencing some small security issues with my latest site and I’d like to find something more risk-free. Do you have any suggestions?

  • Adriana @mouthtomouthfoodAugust 27, 2011 at 8:52 pm

    Hi there, I have been following your blog for the last couple of months, and let me say wow, I want your life!!, beautiful dining choices , great photos and commentary. Whenever I want a culinary escape I come and read one of your posts :)
    Adriana

  • Mary BoyarskiSeptember 19, 2011 at 5:50 pm

    I’m first in line if you ever need an official chaperone! I love and admire (and maybe envy, a little) what you do. Your photos and eating adventures make me gasp with delight. Muchisimas gracias, Adam.

  • AmySeptember 29, 2011 at 7:23 pm

    Hey Adam,

    I love your blog and twitter feed, thanks for all the interesting things you are posting. I was wondering what your take was on the Slow Food movements and the use of local products. It seems like you know your stuff after being around food for much of your life.

    Just a curious fellow foodie,
    Thanks!!

    Amy

  • selimOctober 7, 2011 at 3:19 am

    Hi, I think you should make a trip to Turkey for marvellous flavours. If you decide, you can contact me i ll tell you the local places that you cannot find on the restaurants lists.

    Following you from twitter, I hope u r exercising a bit too :)

    Ciao

  • BullfrogMarch 10, 2012 at 5:25 am

    @dynamo24 from twitter. Living between London & France with a love of food. Keep tasting !

  • marlonJuly 15, 2012 at 8:25 pm

    you sound like a british, which is never a good thing

  • teresa yañez morailaJuly 17, 2012 at 4:01 pm

    me gustaria sabersobre lo escrito sobre mariscos el sinaloense en san jose del cabo me interesa pues es un restaurant que es de mi familia le agradeceria me enviaran informacion

  • LifeDelicacyJuly 20, 2012 at 9:57 pm

    Hi Alan, Flushing? I knew I liked your style instantly! I grew up in Corona Qns NY, & went to High School in Flushing! Flusing is a haven of culinary delights! Plse follow my blog as well on twitter!
    Happy Eating!

  • Bich Tien NgoSeptember 27, 2012 at 10:24 pm

    Hello there, thanks for all your worth eating posts hihi ^^
    Then I will follow you on FB and hope to be read more from you as well.
    I’m from Saigon, Vietnam. Whenever wanna publish food magazines/ books in Vietnamese remember buzzing me hihihi

  • TatianaApril 27, 2013 at 9:03 am

    Hi Adam, I found you on twitter, then on instagram, and then on fbck. You take great pictures! i bet they taste better! Im from Argentina and Im studying at a culinary institute. I love to cook, but mostly I love to eat! Congrats! Will contact you when i go to NY

  • Mijune Pak of Follow Me FoodieOctober 24, 2013 at 5:33 am

    Geez… I feel like I have a garbage blog next to this.
    We have similar styles of approach… dish by dish play, honest opinions, focused on the food foremost, not a “food critic”, hole in the wall to fine dining, and rather use the word “favourite” than “best”… you have way better photos than me and WAY MORE EXPERIENCE… but thank you for sharing your love. I know the effort that goes behind it. Don’t know how you keep your day job… I had to leave mine lol

Post a Comment

Your email is never shared. Required fields are marked *

(required)
(will not be published)

5 Twitter Reactions