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    Selfup Cooking Classes - Date night!

    Selfup Cooking Classes

    (192 reviews)

    Midtown West, Hell's Kitchen

    Upon entry we received such a warm welcome from Chef Armando. The all-inclusive beverages and…read morecomplimentary charcuterie were a really nice touch to start the evening, especially if you arrive hungry like I did. We started by learning how to make Chicken Marsala, then moved into pasta making (my favorite part). After that, we learned how to make fresh mozzarella, and finally ended the night with dessert: tiramisu. The entire experience was so fun and interactive. I especially appreciated how knowledgeable Chef Alex was about everything we were making. When I asked about the type of pan she was using and why, she gave such a detailed and thoughtful explanation, which I really appreciated. By then, we had definitely worked up an appetite! We started dinner with a delicious salad and focaccia bread, followed by pesto fettuccine made from the pasta we created ourselves. Then came Chicken Marsala with mushrooms, and ricotta-stuffed ravioli in red sauce, also handmade by us. One of the best parts of the night was the atmosphere. Cooking, eating, and learning alongside people you've never met before somehow felt so natural and welcoming. You genuinely leave feeling like you made new friends. If I had one honest critique, I do wish there had been more opportunity to personally season some of the dishes to taste, as I felt parts of the meal were a little bland for my preference. I also personally prefer softer pasta over a firmer al dente texture. That said, I completely understood why the pasta had that texture since we didn't have much time for the dough to fully rest and develop. I also think some light Italian jazz music playing in the background would have elevated the atmosphere even more and really taken the experience to another level. Overall, I had a wonderful time and would absolutely take another class. It's definitely worth it for the experience, the knowledge you gain, and of course... dinner! Also, we got home (with our left overs) and finally had the tiramisu... and WOW. It was soooo delicious. The ravioli and tiramisu were definitely the stars of the show for me!

    Amazing glass! Chef Oliver and his crew were all so phenomenal. The class was informational and so…read moreworth the price. I'll be back for another class soon.

    Michel Et Augustin

    Michel Et Augustin

    (15 reviews)

    $$

    Gowanus

    They do not honor their posted prices. They advertised a buy 2, get one free special, including in…read morethe description of the product, then told me they wouldn't honor the price.

    What a fun virtual French crepe cooking class with Danielle and Lily from Michel et Augustin…read moreon...Instagram. If you would have told me that I would be doing a cooking class this summer on Instagram, I would not have believed you. Now, I would recommend bookmarking the summer series, Baking With Our Buds. If you miss an "episode", you could still follow the recipes that are posted on their Instagram. Crepes have always seemed exacting to me. Danielle and Lily were the perfect team to learn how to cook a family recipe that we all successfully muddled through together. Loved how the chefs on the "call" gave helpful baking tips along the way. Helpful Hints- Whisk the eggs, milk and water, then add the melted butter Whisk the flour, sugar and a pinch of sea salt Slowly add the dry ingredients by 1/3 increments to the wet ingredients and continue to whisk Add the beer, watch it bubble and the wait an hour for the magic to happen The batter will be thin Butter your pan Use a ladle to pour the batter onto a hot skillet Have fun with sweet or savory fillings. We did a combination of both. Mushrooms, broccoli, arugula and havarti or arugula, mushrooms, cherry tomatoes and a fried egg were the favorite savory options. Nutella and banana or grilled peaches, blueberries and ricotta with powdered sugar were the dessert top choices in our home kitchen. Would be great with Brie and apples or a smoked salmon combination as well. The combinations are endless. Merci to Danielle and Lily at Michel et Augustin for a delicious, healthy summer meal. Can't wait to bake with you again and good luck with the nationwide launch of your cookies into the Whole Foods Markets. Bon Appetit!

    Atelier Ariana - Gateau Marbre

    Atelier Ariana

    (15 reviews)

    Carroll Gardens, Gowanus

    I just came across this cafe today. It's right by the Smith-9th St stop, which I used to go through…read moreall the time, but the cafe wasn't there until last year. A very bright, airy space with a few tables. I liked that you can get a little treat such as a small cookie or something more substantial (sweet or savoury). I got a mini chocolate croissant loaf, which was the perfect size. Tasty and well made. It's great to have a little oasis in this somewhat industrial area by the F train.

    I stumbled upon a little piece of Paris in Brooklyn :) Atelier Ariana might make my favorite plain…read morecroissant in NYC--and that's saying a lot since I usually go for the flavored ones. It is a charming bakery in Carroll Gardens serving artisan French pastries and desserts, curated by Chef Ariana Barkin. Everything here is beautifully crafted. It's a quiet, relaxing café for getting work done on a weekday. I've already been to Atelier Ariana twice in a month. The staff couldn't have been sweeter. Big shoutout to Caroline for walking me through the menu and giving me great recs every time I visit. *Croissant $5 I could totally taste how fresh it was. Even at room temperature, it was still very flaky. The center was different from typical croissants, it was softer and fluffier, and wasn't overwhelmingly buttery either. It's a croissant I'd love to eat every day. *Strawberry Cake $6 I went with their spring special. The cake was filled with fresh strawberries and layered with jam, while the butter cake was incredibly moist and rich. So obsessed. *Gruyere and Rosemary Torsade $6 So aromatic and crunchy! I enjoyed the rosemary flavor. A solid savory pastry choice for breakfast. *Gateau Marbre $4 Highly recommended by Ariana and Caroline, I gave it a try and WOW, I got the hype! Imagine a fudgy and gooey brownie but better -- they blended hot fudge while making it. *Orange Almond Cake $3 Citrusy cake with a dense and moist texture, and it was gluten free! *Apricot Cookie, Strawberry Cookie $1.5/pc Seasonal cookies garnished with fruit jam. Fruity, bright, and buttery mini bites for summer. *Latte w. Oat Milk $5.9 The latte art really made my day. You don't usually get a solid latte at a bakery. The milk was well steamed, and the espresso-to-milk ratio was just right. The price even included alternative milk, which was a nice bonus.

    Chef Cava - Calabrian chili caesar salad first course -- Chef Cava made it vegetarian so everyone could enjoy and it was fabulous!

    Chef Cava

    (23 reviews)

    Park Slope

    Chef Cava catered our wedding two days ago and I felt the need to write this review immediately…read more Everything was absolutely perfect. Not only was the food delicious and constantly praised by our guests (the braised beef being a particular favorite), but the service and staff was amazing. The entire operation was efficient, seamless and, honestly, invisible. The staff operated behind the scenes with such speed and professionalism that I was stunned when I realized we didn't have to think or worry about a single thing during the day. I certainly don't plan on having second wedding, but if I did I would hire them again. 6/5 stars.

    If you're looking for a wedding caterer, just stop now and hire Chef Cava. The planning was easy,…read morethe service was excellent, and most importantly, the food was phenomenal. Chef Scott is a former restaurant chef, and you can tell. We had done a tasting with a different caterer first and it didn't hold a candle to Chef Cava. Many people told us that this was the best wedding food they'd ever had by a mile. Particularly standouts were the beef tenderloin (perfectly cooked), the market fish arrabiata (we had halibut, it was SUPER fresh and the sauce was spectacular), and the homemade pasta genovese (great for the vegetarians in the crowd). We did family style, which is a great option that a lot of caterers don't offer as it allows people to take as much as they want of each dish without having to stand in a buffet line. All the passed hors d'oeuvres were fabulous as well. Chef Scott is extremely responsive to the many little questions that come up during the planning process, and worked seamlessly with our coordinator to make our wedding day a breeze. His floor staff is wonderful as well. Our only regret was that as the bride and groom, we didn't have time to eat more!!

    Chef Naomi Santos - catering - Updated August 2026

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