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Generous recipes, effortless hosting, and everyday food worth lingering over.

April 7, 2026
Cortney LaCorte
  1. Lifestyle + Travel

Where to Eat in NYC

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Lifestyle + Travel

Where we stayed: Hotel Chelsea
Our go-to. One of the oldest hotels in NYC, and thanks to a recent renovation, it’s even more stunning while still holding onto its classic New York charm. The spa is fabulous (we skipped this time since we indulged in Vegas), but the lobby bar, café, and room service? Elite. Staying here always feels special.

Shop everything I wore here!

Eats:


Buvette: My absolute favorite spot for breakfast. Get the croque monsieur, fresh-squeezed OJ, almond croissant, latte, and chocolate mousse. Just trust me.


Russ & Daughters Bagels: We’ve tried all the new bagel spots, and yet, we keep coming back here. There’s a reason they’ve been around forever—it’s simply the best.


Thai Diner: A highlight meal of the trip. We went for lunch, but honestly, it’d be amazing for dinner too. A genius mix of Thai flavors and classic diner vibes. Absolute perfection.


Via Carota: Pro tip—easier to get a table at lunch than dinner! Go early. Their salads are unmatched, especially the citrus and olive salad, which we literally dream about. The cacio e pepe? Everything.


Le Gratin: Normally, we don’t venture this far downtown, but WOW, was it worth it. Nestled in the Beekman Hotel in the Financial District, this little slice of French heaven delivered in every way—gorgeous ambiance, impeccable service, a killer wine list, and unforgettable food. We’ll be back.


Roscioli: If you remember our favorite meal in Italy, it was at Roscioli in Rome. Well, they opened a location in West Village, and it was hands down the best meal of the trip. We did the tasting menu in the wine cellar, and let me tell you—what an experience. Highly recommend adding the wine pairing; every course was an adventure. 10/10.

After-Dinner Cocktails:
Little Branch: A longtime favorite of mine, and for good reason. I’ve been coming here for a decade, and it never disappoints. The perfect cozy spot for a nightcap with expertly crafted cocktails and an intimate speakeasy vibe. A must-visit.


NYC, you never fail me. I’ll love you forever!

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings

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OVERSHARING cookbook by Cortney LaCorte

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Generous recipes, effortless hosting, and everyday food worth lingering over.

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Expect delicious, unfussy recipes, very dirty martinis, couch snacks taken seriously, and plenty of little ways to make everyday moments feel a little more special.

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OVERSHARING cookbook by Cortney LaCorte

Oh my gosh

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Generous recipes, effortless hosting, and everyday food worth lingering over.

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    Sheet Pan Sausage and Broccoli with Tortellini

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“The Pour Room” before + after ✨ What a transform “The Pour Room” before + after ✨

What a transformation!!! Our little room dedicated to all things coffee, tea, wine + cocktails. 🥂☕️ It was beautiful before, but we wanted it to feel more like us and work better for how we actually use the space every day.

We added tons of storage, a custom island that gives us extra space for making drinks and doubles as a serving table when we entertain, and basically obsessed over every tiny detail we possibly could. 😂

Saving all the details here because I already know y’all are going to ask 🤭

✨ THE POUR ROOM DETAILS:

Design: @samanthasteininteriors
Paint color: Farrow & Ball De Nimes
Walls + ceiling: Nickel gap
Built-ins: Custom built-ins for coffee, wine + cocktail storage, plus all of our glassware @ignaciotrimco 
Island: Custom-built island that extends for making drinks and doubles as a serving table when we entertain
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Basically every tiny detail I could possibly obsess over… we did. 😂🥂 And The Pour Room is officially my favorite room in the house.

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I need to wait until Sept 1 to even start thinking I need to wait until Sept 1 to even start thinking about cinnamon spice
“No regrets.” 🤣 LISTEN, you heard her!!! You’re go “No regrets.” 🤣 LISTEN, you heard her!!! You’re gonna want this book.

🔗 Comment “BOOK” and I’ll send you the link to:

* Preorder OVERSHARING
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SEE YOU THERE!!!!!
Sheet Pan Chicken, Sausage & Peppers with Honey-Ca Sheet Pan Chicken, Sausage & Peppers with Honey-Calabrian Vinaigrette 🥘🌶️🍯 

If this is your kind of dinner, there’s a whole chapter in OVERSHARING called Weak-Night Dinners—aka really delicious, low-lift dinners for nights when you have absolutely nothing left to give. 😂 OVERSHARING is out September 15 + available for preorder now! Comment BOOK for the pre-order 🔗

INGREDIENTS:
4sweet or hot Italian sausage links (about 12 ounces)
2 bell peppers, cut into strips
2 fennel bulbs, cored and sliced, plus 2 tablespoons chopped fennel fronds
1 medium red onion, halved and cut into wedges
3 tablespoons olive oil
Kosher salt and coarsely ground pepper
8 bone-in skin-on chicken thighs (about 3 pounds)
1 teaspoon smoked paprika
1 teaspoon baking powder
2 tablespoons white wine vinegar
2 garlic cloves, finely chopped
2 teaspoons chopped Calabrian chile peppers
2 teaspoons honey
Crusty bread, to serve

DIRECTIONS:
Preheat the oven to 425°F with a rack in the center position. Transfer the sausage links, bell peppers, fennel, and onions to a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. 

Pat chicken thighs dry and season all over with salt and pepper. In a small bowl, combine 1  teaspoon of salt, smoked paprika, and the baking powder. Rub the baking powder mixture on the chicken skin until the seasoning is slightly damp. Arrange chicken thighs skin side-up on the same baking sheet on top of the sausage and vegetables. Drizzle with 2 tablespoons of olive oil.

Transfer to the oven and bake until the chicken skin is crispy and the sausages and chicken are cooked through, about 45 minutes. 

Meanwhile, in a small bowl, combine the vinegar, garlic, Calabrian chiles, and honey. Season with salt and pepper. 

Spoon the Calabrian chile sauce over the chicken, sausages, and vegetables. Garnish with chopped fennel fronds. Serve immediately with crusty bread. 

Pro tip! No fennel fronds? Garnish with chopped parsley or rosemary instead.
When I was a kid, I was thrilled if my sandwich di When I was a kid, I was thrilled if my sandwich didn’t have a mystery squish mark.
My kids? They’re out here eating prosciutto roll-ups with scallion + herb cream cheese and capers, cucumbers with lemon zest, and caprese like it’s no big deal. Comment LUNCH for the links! 🍴🔗
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