Time to indulge

Hey it's Kat. I'm here to make your December delicious with foodie news, holiday recipes, and last-minute gifts that can't miss. [View in browser]( [Bloomberg]( Hi, I’m [Kat Odell](, and around here I write about food, restaurants, bars and … [sushi](, [lots]( of [sushi](. I am especially pleased with the timing of this newsletter ([and your reader questions](mailto:askpursuits@bloomberg.net?I%20have%20a%20question)) since there are a few New York City omakase sushi haunts that have recently debuted, but I’ll tell you about those later. So, stick around to the Q&A. For now, let’s talk the holiday season (my favorite time of year!), which for me (and probably you, too) means lots of eating and drinking. A must eat on the pizza beat: Fini, which opened in Brooklyn in Sept., slings New York’s best traditional slice—paper-thin with a tie dye of rich sauce and creamy local mozz. Photographer: Rachael Lombardy If you’re still on the [hunt]( [for]( [holiday]( [gifts](, I have a [number of recommendations](. The [Gucci panettone]( is pretty incredible and stays moist for several weeks (it’s highly addictive). For something savory, meat man Pat LaFrieda’s [engraved tomahawk]( is delicious thanks to 30 days of dry aging (and, for the record, it actually tastes dry-aged), but it’s also fun and gifty with that engraving option. Speaking of steaks, tableside dining is back in a big way in New York and the prime rib at Midtown newbie Monterey is incredible. Source: Monterey And of course, it’s time for indulgence. Somehow I’ve found an over-abundance of pastries on my kitchen counter, and that’s not even counting the cookies I’ve started to bake. My family is from the Czech Republic, and ever since I was around 4 years old, I’ve baked Christmas cookies with my grandmother. Very sadly she passed away earlier this year at 103 years old (!), but I continue to keep the tradition going and can’t wait to teach my brand new six-week-old daughter when she’s old enough. Just a portion of this year’s Czech cookie baking bonanza. Photographer: Kat Odell I’ve never met a soul who doesn’t love her vanilla crescents (they’re amazing beside a cup of coffee), and if you want to try them out, [this recipe]( from my friends who live in Prague is almost identical to hers. Linzer cookies also feature big in my holiday baking, but if they aren’t your jam, lately I’ve been addicted to [Kettl’s matcha almonds](. Sweety yet earthy, they feel like a treat and are always sold out. Zach Mangan who owns the tea shop, along with his wife Minami, just got a new shipment in around a week ago (I bought 10 packs, no joke!), so I highly recommend snagging some before they’re all gone. Gifting fun fact: They are made in Japan! Gucci’s ultimate take on the iconic Italian Christmas bread I mentioned before. Click for 20 more indulgent food and drink ideas. Source: Gucci For chocolate fans, have you tried [Casa Bosques](? These highly floral bars are some of my favorite. They come studded with both exotic and familiar ingredients. For example, there’s an [Enrique Olvera]( collaboration (he’s the owner of Mexico City’s most famous high-end restaurant, Pujol) that involves [chicatana ants]( (a Mexican delicacy with a faint smoky taste), alongside bars with [toasted buckwheat]( and [cardamom](. See you all in 2023! Connect with Kat on [Instagram]( Need some holiday meal inspiration? I’ve made all of these recipes at some point over the years, and they’re fantastic. [Butternut Squash Gratin With Goat Cheese and Hazelnuts]( Rich and indulgent, this recipe plays off seasonal holiday flavors. I actually may make this again this year. [Four & Twenty Blackbirds Salty Honey Pie]( I’ve been hooked on this pie for years. It’s super easy to make, and the pie crust recipe is excellent on its own. Sub in the filling of your choice. [Gjelina’s Roasted Yams]( These yams channel holiday vibes with a hint of spice. I ate at this Venice, California, restaurant the day it opened in 2008 and have been a fan ever since. [Bûche de Noël]( During high school I worked at a local French bakery in Scarsdale, New York. I used to order their espresso-flavored Christmas log every year, but now I just make it myself. [Gingersnaps]( Pro tip: Add some chopped candied ginger and intentionally underbake, pulling from the oven after eight minutes or so to yield a thin, chewy cookie. That’s a wrap. It’s crazy that 2022 is already ending. From a New Yorker’s dining perspective, it felt like restaurant operators here were finally getting their groove back post-pandemic—the reservation waitlists alone! And I expect next year to be even busier, with [exponentially more new openings](. Here’s a recap of vital restaurant launches and noteworthy dining trends I reported on over the past year: [Nashville’s Hottest Restaurant Can’t Serve Enough of These Dumplings]( [As Sushi Prices Soar in NYC, Here Are the Best Omakases Under $100]( [The World’s Best Coffee Makers Are Turning to Moldy Beans]( [These Are the Seven Best New Bakeries in New York City]( [From Hawaii to Miami, the Nine Best Sushi Restaurants in the US]( [Sorry, NYC. Some of the Country’s Best Ramen Is Going to New Jersey]( What else is on my radar. While I typically write about food and drinks, I also occasionally write about natural skincare. Right now I am obsessed with this new, [turquoise-hued body oil](from uber-clean skincare specialist May Lindstrom. Not only is it super moisturizing (exactly what you want to combat dry winter skin), but it smells like a dream: I’d describe it as marzipan and gardenia. Another one I’d recommend (with great packaging) is the palo santo-scented [Mount Sapo all-over oil](. Spices from [Diaspora Co.]( will save you when cooking this holiday season. I’ve tried zillions of spice brands, and they’re my number one pick for vibrant, super-fresh spices from India and Sri Lanka. In fact, each jar notes when the ingredient was harvested for added transparency. Many are so in demand that they sell out quickly, like the brand’s new [pink garlic powder](. For the ultimate eggnog, try Diaspora’s [crazy fragrant nutmeg](. And I also love the new masala line, especially the sour cumin and coriander-forward [Chaat Masala](. And for the best cacio e pepe pasta? Nothing but Diaspora’s chef-recommended Kampot peppercorns. Photographer: Fujio Emura for Bloomberg Businessweek For the last two weeks, [my husband]( (who happens to be a chef) has been on a homemade tortilla kick thanks to the excellent nixtamalized masa we recently discovered from [Masienda](. This mini online Mexican mart sells everything from tortilla presses to salsas, but it’s their heirloom masas (corn flour) hued red, blue, white and yellow that truly stand out for their incredible fresh corn flavor. There’s no going back once you’ve had fresh, homemade tortillas. Source: Masienda And finally, let me introduce you to [Capreolus Distillery](, a tiny eaux de vie outfit based in the UK that produces some incredible fruit brandies so intense in flavor you’d think you’re drinking fresh juice. And that’s because there’s up to 45kg (99lbs) of fresh fruit in each liter. I discovered this distillery through a friend, who tipped me off that the brand had just entered the US market. I am especially keen on the [raspberry](, but there are also flavors like [Damson plum]( and [apple](. So, you had some questions… Whatever the topic, keep them coming for next week via our [Bloomberg Pursuits Instagram]( and [e-mail](mailto:askpursuits@bloomberg.net?I%20have%20a%20question). What’s the most exciting sushi in New York City right now? My top three picks are [Icca](, [Yoshino]( and [Noz](. But if you’ve already tried those and are looking for something new, you have a few options that just opened. Located right in Grand Central, [Jōji]( comes to New York from Masa alum George Ruan and acclaimed French chef Daniel Boulud. The small lower-level haunt offers 10 counter seats, where diners embark on a $375 omakase rife with luxury ingredients like caviar and Japanese fruit. Not that you need it, but here’s sushi master’s Daisuke Nakazawa’s rules for not embarrassing yourself at the chef’s counter. Photographer: Evan Sung Down in Tribeca, OG Japanese restaurant [Azabu]( has undergone a renovation and the basement-level, six-seat counter is now back up and running as Den NY with a $320 omakase by chef Toshihide Terado, who, interestingly, was the opening chef back in 2007. He eventually went to work at the Hong Kong branch of Tokyo’s three-Michelin-star Sushi Saito (arguably the most desired sushi reservation in the world) before returning home to helm Azabu’s bar once again. And finally, Midtown’s [Kotaru]( debuted last week with 10 seats and a $375 omakase helmed by chef Tony Inn, another Masa alum. Expect bites accented with black truffles and less-common nigiri topped with liver. What’s a great holiday cocktail to make? I love eggnog. For the last three years, my husband and I have been making [eggnog spiked with fresh white truffles](. I don’t have a precise recipe for you, but we add cream and milk sourced from Upstate, egg yolks, Vermont maple syrup, TONS of brown spice like nutmeg, cinnamon, and mace, and, of course, booze. We like adding dry sherry for a nutty backbone. And while in the past we’ve used rum and brandy, this year we dug into our [vintage spirits](collection and added rums, whiskeys and other spirits from the 1960s through the ’90s. Nick Bennett, head bartender at Danny Meyer’s Porchlight, makes his aged eggnog with high-proof bourbon, high-proof rum, cognac, two dozen eggs, sugar, a bit of spice, a pinch of salt. Photographer: Sara Naomi Lewkowicz for Bloomberg Pursuits Best non-alcoholic spirits for dry January? Stay tuned because I am actually writing a piece on this topic, but as a sneak peek, my favorite is a company that’s newly available in the US called [NON](. Think of this as your sparkling wine replacement, but made with sophisticated flavor combinations like salted raspberry with chamomile, and toasted cinnamon with yuzu. I first came across these drinks last year while dining at Brooklyn’s Scandinavian haunt [Aska](, and having tried many different NA brands, this one is my top pick. From the summer: These NA cans will hit the spot in any season. Source: Vendors Best pairings with caviar? Potato chips, potato latkes, wagyu, even coconut … subtle, neutral-flavored fatty foods that allow the delicate and briny, umami-rich flavor of caviar to shine—especially if you have [the good stuff](. As for Champagne, I highly suggest reaching for a vintage bottle as the notes of brioche and almonds jive beautifully with caviar’s salinity. In the World Cup of Luxury Spirits, it’s a global matchup to be the best new booze of 2022. Source: Vendors. Background: Getty Images What’s so great about mezcal? Come over and I’ll show you! For one, it’s delicious. Especially in my cilantro passion fruit margarita, with a dash or hot sauce. While I don’t love [all agave-based spirits](, including tequila (too vegetal-tasting for me), mezcal is one of my favorite liquors both in a cocktail and when sipped neat. Perhaps you’ve noticed that some mezcals can be pretty pricey–that’s because the plants used to make the mezcal take, on average, seven to 15 years to mature, and some closer to 30 years! If you want to experiment with unique agave varietals, look at [Tobasiche]( and [Arroqueno]( from the brand El Jolgorio Mezcal. For a producer that’s even more on the DL and distills incredible juice, check out Lalocura, specifically their [Cuishe]( expression. New for subscribers: Free article gifting. Bloomberg.com subscribers can now gift up to five free articles a month to anyone you want. Just look for the "Gift this article" button on stories. (Not a subscriber? Unlock limited access and [sign up here](.) 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