UDC (Underground Dining Club)

A year ago, towards the end of a historical trip thru Israel & Palestine with some amazing food industry leaders. Although I consider myself an atheist, this was a very spiritual experience indeed. Still filled with gratitude for the good people I met on both sides and the life long friends I made along the way. With all that being said, my heart breaks with all that’s happened since 💔 🚨 📸:

Mejillones: charred corn, Pastis, tamarind, patio basil, cobanero & mucho amor. Casabe for dipping. Cause sometimes you just need a bowl of mussels, this is one of my fav ways to go bout it 💥

Otro Grilled Cabbage: Pastis Flambé, Charred Berbere Tahini, Naranja Agria & Ajonjolí Wasabi. It’s comforting & delicioso. New item, Get it tonite at .rest ✨

About last night ✨ agradecida por el gran apoyo de la gente linda de la industria. Han sido par, pero he aquí unos cuantos en un lunes libre 🫶🏾 Seguimos! .rest

Crü del Día: Hamachi, Pitahaya Coulis, Pickled Chayote, Sumac, Yuzu, Aguacate. Refreshing AF. Come and get it tonite at .rest

💯 de aquí Sink Salad: rábanos, pickled chayote, casabe, tomato confit & my parcha & Urfa vinaigrette 🥗 delicious and refreshing af. See you guys tonite at .rest

Finished paying that Sallie Mae 🍾 this year! so, to Young Moi in our FiDi apartment circa 2006. Thoughts as I embark on yet another kitchen adventure: The French Culinary Institute was worth it, cause walking in the same hallways as Chefs Pepin, Saillac & Soltner and learning at times directly from the masters, was everything, but my advise? Find a kitchen that you love & respect and seriously apply yourself so that you can save some serious $$$✨

And just like that, back at it. First week ✅ beyond grateful for all the love and support it’s been amazing to reconnect & feed you all after a kitchen hiatus. Super pumped by this menu, touching on my motto, Mami’s teachings and spiked with my classical French cuisine training, all inspired by the beautiful design of .rest a space dreamt and built up by my brother another spot by him in the heart of Santurce, this guy’s aesthetic (we hate that word but it works) is something else. Now presented by the Ladkani brothers 💥 LFG!

J’adore Panzanella Season 🍅 Charred Peach, Papi Cheese, aka, Roquefort, dressed in a pretty Pomarrosa, Ají Caballero, Orégano Brujo, Banyuls & Fermented White Pepper vin. Always switching the components around, but always comforting AF 💥 how are you summer eating?

Dear Lucas, leaving this here for you en inglés, cause that’s like our “the 2 of us” language. 9 is the last of your single digits, it’s been amazing to watch you grow, be curious and ask the right questions, think thoroughly and even making it to the honor roll. You remind me of someone, but don’t tell your parents. Being a Tía is a gift that fulfills a different space that I don’t get with Jack, for that and more I’m thankful. Te amo! Sigue ahí, que vas muy bien y no, no lo digo en tono sarcástico de Ita 😅 you’re killing it! And yes, this is a great song to love!

This kinda weekend. This is how I 🍔 it. Wagyu, shrooms cooked in said fat, and yes cabbage, 🇩🇴 chimi style cause gotta have that crunch. *Remember, greens go on top. What’s in your 🍔? ❤️‍🔥mushrooms

Tis the Season 🍅 Banyuls Vinegar, Patio Basil, Maldon & Garlic Crunch for some righteous tomatoes 🪩 how are y’all getting down with tomatoes this summer?

Grilled Hamachi K**a, Naranja Agria Ponzu, Caviar & Chips crisp side of Grüner Veltliner cause, summer! ✨

Crü: Scallop, Kumquat, Achiote, Bottarga, Ají Vinegar & Crispy Ajo. Vomu allax 💥 .rest viene pronto!

Juan Mercedes would had been 79 today and rocking it, hubiésemos bailado esta canción o una de Wilfrido en casa y por 5 minutos volvería a creer que no tengo 2 pies izquierdos, así como antes de, con ese don que solo tú poseías. 79 como el año que nací, hoy juego ese número Papi, La bendición ✨

Chuletas: Coriander, Espelette, Sumac, Bourbon Fish Sauce ✨ what’s on your grill this weekend?

Sorullo de Coco Montau: Uni, gochu mayonnaise, Ikura, Kelp, Ajonjolí. At .rest coming your way pronto! #🇵🇷

Sintonicen por esta noche donde estaré jugando a ser juez ✨ Una experiencia súper divertida con unos súper colegas, gracias a todos por el rato! ❤️‍🔥 #🇩🇴

Ramps & Beans with a lil prosciutto & egg. End of season stuff and ultimate ✨

🍅 & a gooey burrata with recao, cobanero and smoked Maldon. A local Caprese of sorts, cause simple is always best 💥

Lately 🎠 Cook + Family + Create + Friends 🔁

S&P 🍤 is lyf, therefore it’s back on the menu. Popup 🚨 11 de Junio💥 La Combi Completa ✌🏾con Chef Kelly Pirro .santurce last calllll!

to late May flowers at 💚 a joy to shop and eat! So, what’s your fav edible flower?

Popup glow captured by dearest 🫶🏾 On to the next one! June 11th con La Combi Conpleta II💥 at .santurce 💥 save the date!

Popup glow as captured by dearest 🫶🏾 ready for the next one?! June 11th con La Combi Conpleta II💥 at .santurce 💥 save the date!

Picadera: local leeks & spinach yogurt dip, pickled chayote & thangs, just add vino! Welp, summer is 💯 and beyond here en 🇵🇷 sending you all cool vibes ☀️

Soft Shell 🦀 Season meets grill, my naranja agria ponzu sauce & veggies ✨ what are y’all currently grilling?

Cheers to a lil Brooklyn nurturing and the importance of friends ✨

Speaking of Sunday Gravy… who’s ready for another popup? We must certainly are 🍝 cc: stay tuned!