Review: Noble Smoke – Really Good Barbecue in Charlotte, NC

by Mitzie Mee - Sanne

Charlotte NC: Noble Smoke - BBQ Nerd Approved

Steve was on a work trip to Charlotte, and managed to squeeze in a visit to Noble Smoke, a place known for excellent barbecue. He was lucky and got invited backstage to see the barbecue pits. Here is his post about the experience:

Steve: When you’re in Charlotte and someone tells you to check out Noble Smoke, listen to them. Five years in, Noble Smoke is clearly hitting its stride. One location, plus a small satellite spot that serves food out of the main kitchen. The owner, chef Jim Noble, is something of a Charlotte restaurant heavyweight. He runs several other concepts around town, but Noble Smoke is his only barbecue joint.

Apparently the owner traveled around to learn about the different barbecue styles. He studied at Franklin Barbecue – a super famous place in Texas known for its brisket. Super simple – just salt pepper and smoke. They also trim the briskets very specifically and I saw the same type of process at Noble. And the pit master I chatted with confirmed they use what they learned at Franklin. Very very good brisket.

Ok. The brisket was excellent. Well smoked. Held together but broke with a push of a fork. Still moist.

Pork – also excellent. Moist, tender and luscious. Really great quality – and married very well with the two vinegar based sauces.

The real surprise was the sides. The fried corn was fresh and delicious. Smoked, cut off the cob then lightly fried. Maybe some salt and pepper but the sweet corn came through. Good sweetness and nice soft crunch.

Brussel sprouts!! So much better than typical. First and foremost the were both nicely charred but not mushy! Nicely firm. Not drowned in bacon or oil or anything else. Just the sprouts done absolutely correctly. And the somewhat spicy dipping mayo was perfect.

The front desk person at the hotel confirmed – she loves the Brussels as well, and sometimes orders them just to get the sauce! I should have tried it on the pork, but didn’t think of it.

Bottom line: Noble Smoke lives up to the hype. It’s focused, dialed in, and absolutely worth the stop if you’re in Charlotte.

Noble Smoke, 2216 Freedom Dr, Charlotte, NC 28208, United States

May 31, 2025 0 comments

New York City: Wine and bites at La Farine

by Mitzie Mee - Sanne

Disclaimer: My visit was by invitation from La Farine. All opinions are my own.

The Upper West Side is full of cute little gems, and one of them is La Farine, a French cafe and patisserie that effortlessly transforms from a bustling daytime coffee-and-croissant spot into a chic evening hangout for wine and small plates. La Farine is the creation of Jonathan and Rica Hengal, a husband-and-wife duo with roots in Israel and Morocco. Together, they’ve built something truly special: a place where classic French pastries meet Mediterranean flavors, all wrapped up in an elegant, light-filled space.

Steve and I stopped by to check out the evening menu. We kicked things off with a bread basket served with three kinds of butter: pesto, red pepper, and gribiche (a creamy mix with dill, cornichons, and salmon roe). The gribiche butter stole the show, pairing perfectly with the rustic French country bread.

Next up was a bowl of mixed olives: Moroccan Beldi, Greek Kalamata, and Spanish Gordal. The giant green Gordal olives were my personal favorite. A minor detail: There were nowhere to put the olive pits, so I ended up transferring all the olives to the other serving plates on the table to free up the bowl for the pits. Problem solved.

We also shared the Mediterranean Spread Trio: olive tapenade, anchovy tapenade, and confit piquillo peppers. Everything was delicious, but the anchovy tapenade was my clear favorite (I’m all about the anchovies), while Steve leaned towards the sweet, intensely flavored peppers.

The cod fritters were a surprise hit. These little croquettes of salted cod were fried to golden perfection and served with a dipping sauce that had an unexpected kick to it. They were surprisingly filling too, making them perfect for sharing.

For dessert, we had the crème brûlée, and it was exactly how a crème brûlée should be: silky, cold custard made with real vanilla bean and topped with a thin, crisp caramel shell that shattered beautifully under the spoon.

The wine list at La Farine offers both bottles and glasses, and we took the staff’s recommendation and went with her favorite rosé. It was a good match for the meal, not too sweet, and paired nicely with the variety of flavors we had on the table.

La Farine opened last year, and while they’re still fairly new to the neighborhood, they already seem to have a loyal local fanbase. The bright French café setting gives the place an airy, inviting feel, and when we were there, the staff stroke the perfect balance between friendly and attentive. Even though we were seated upstairs, our waiter checked in regularly to make sure we had everything we needed. The portions were just right, the prices seem reasonable for the location, and everything flowed seamlessly for a relaxed evening out.

If I had to nitpick, I’d say that all the white tones make the space feel a bit bright, especially at night. Toward the end of our meal, they lit candles on the tables, which helped cozy things up. They also mentioned that outdoor seating is in the works for later this year, which will make La Farine an even better spot for a casual evening with wine and bites.

La Farine, 2394 Broadway, New York, NY 10024, United States

May 31, 2025 0 comments

Recipe: Homemade Layered Popsicles – Fresh fruit and no added sugar

by Mitzie Mee - Sanne

I always choose homemade popsicles over the store-bought ones. The ones you get in the store are usually packed with sugar and don’t really taste like fruit. When you make them yourself, you know exactly what’s in them. Ripe fruit. Good juice. That’s it.

These popsicles are layered with mango, kiwi and guava juice. No added sugar, just the natural sweetness from the fruit. They’re easy to make and look really nice too. You get the layered effect by letting each part freeze before adding the next. My popsicle molds came with long sticks, so I couldn’t let the first layers freeze all the way, but the colors still show up nicely.

I prefer to use plastic molds. Just run them under hot water for a few seconds and the popsicles come right out.

Notes

Use ripe fruit. It makes a big difference in both texture and taste. Underripe fruit is hard to mash and doesn’t have much flavor and sweetness.

Use real fruit juice without added sugar. I’m using guava juice, but any red juice works as long as it’s good quality.

You can use other fruits if you like. Berries, banana or peach work well.

If you run out of mashed fruit, just fill up the rest of the molds with juice.

Recipe: Homemade Layered Popsicles – Fresh fruit and no added sugar

Recipe by Mitzie Mee – Sanne

Servings

popsicles

Cook Mode

Keep the screen of your device on

Ingredients

1 mango
4 kiwis
1 cup guava juice (or another high-quality red juice)

Directions

Peel the mango and mash it with a fork. Do the same with the kiwis in a separate bowl. The fruit needs to be ripe so it’s soft enough to mash and tastes sweet. You can use a blender if you want it completely smooth, but for small portions, a fork is fine.
Start by filling about one third of each popsicle mold with guava juice. Place the molds in the freezer and let the juice set for 30 to 45 minutes until it starts to firm up.
Next, spoon in a layer of mashed mango to fill another third. Freeze again for 30 to 45 minutes.
Top with mashed kiwi to fill the last third. Insert the sticks and place the molds back in the freezer until the popsicles are completely frozen, about 4 to 5 hours or overnight.
To release the popsicles, run the molds under warm water for a few seconds and gently pull them out.

Revl Fruits - 100% Juice

For these popsicles, I’m using guava juice from Revl Fruits. Their juice is really good, low in sugar, high in flavor, and made with real fruit. You can use any red or pink juice in this recipe, but go for something with real fruit and no weird ingredients. Revl Fruits is a solid choice if you can find it. The flavor is clean, not too sweet, and it freezes beautifully.

When you’re making popsicles at home, quality matters. You only need a few ingredients, so each one has to pull its weight. Using a juice like this makes a difference.

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Popsicle Molds

$19.99

Good popsicle molds make all the difference. I like the ones from Zoku because they’re made as individual molds, so you can pop out one at a time without defrosting the whole batch. The hard plastic makes it easy to release the popsicles, and they’re BPA- and phthalate-free. Designed in the US and with drip guards to catch any mess — simple and practical, just how I like it.

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06/30/2025 06:00 am GMT

May 28, 2025 0 comments

New York City: Ramen and Cocktails at NR

by Mitzie Mee - Sanne

It was a dark and rainy night, and Steve and I were in the mood for some serious comfort food. We ended up at NR on the Upper East Side. NR is the sister restaurant to ROKC, where I had been before with Ana. ROKC—short for Ramen, Oysters, Kitchen & Cocktails—is located in Harlem. It quickly became a go-to for its incredible ramen and standout cocktails, so my expectations for NR were sky high. NR has the same speakeasy vibe as ROKC but feels a bit more upscale. It’s still dark and cozy, with the cocktail bar as the natural center of gravity in the room, but the space is spacier, the ceilings higher, and the menu a bit more expansive.

We ordered the soupless ramen with wagyu and bone marrow. It was a rich, umami bomb where you scoop the marrow from the bone yourself and mix it into the noodles. Delicious, but heavy. The menu mentioned sudachi (a Japanese citrus fruit) and lemon salt, but the citrus notes got lost in the richness of everything else, which was a shame.

We also tried the Kyoto Ramen, made with a fish and chicken broth. Steve was skeptical about the fish base, but one bite in, he was all in. The broth had depth and balance, and each and every ingredient, from the egg to the chashu is just pure perfection. The Kyoto Ramen at NR is easily one of the best bowls of ramen you’ll find in New York.

NR, 339 E 75th St, New York, NY 10021

May 23, 2025 0 comments

London: Afternoon Tea at Fortnum & Mason – The Diamond Jubilee Tea Salon

by Mitzie Mee - Sanne

On our last trip to London, Steve and I had afternoon tea at Fortnum & Mason. The legendary Piccadilly department store, known for fine foods, teas and luxury goods, has been around since 1707 and is famous for its classic afternoon tea, served in the Diamond Jubilee Tea Salon. The salon was opened by Queen Elizabeth II in 2012 and is located on the fourth floor, where tables are set with white tablecloths and Fortnum & Mason’s signature Eau de Nil porcelain. There’s live piano music, and the room has that very British kind of elegance that made us wish we’d dressed a little nicer.

We ordered one Classic Afternoon Tea and one Savoury Afternoon Tea so we could share and try a bit of everything. Each menu comes with a full pot of tea, and with a tea list that reads like a novel, it can be hard to choose. Our server recommended Countess Grey, which is Earl Grey with a Fortnum & Mason twist. I love Earl Grey, so that’s what I went with. It was excellent, with a soft citrus note and none of that overly perfumed taste you sometimes get. Steve chose the Afternoon Blend, which was smooth and easy to drink with everything.

We started from the bottom tier of the stand with a selection of sandwiches, which were the same on both menus. I’m usually not into cucumber sandwiches, but Fortnum & Mason’s version had a bit of mint and was surprisingly good. Still, the smoked trout with cream cheese was the one we both liked best.

The scones were, unsurprisingly, perfect. One plain, one with fruit, served warm with clotted cream, strawberry preserve and orange curd. I stuck to the classic combo of cream and jam, but Steve thought the orange curd was brilliant. With the Savoury Afternoon Tea, the scones were different — one with squash and one with cheddar and mustard — and instead of jam and cream, they came with a pea, lemon and mint spread, and another with spinach and artichoke.

On the top tier of the Classic stand were a few small pastries, and the Savoury stand came with little bites featuring lobster, crab, duck and lamb. My favorite among the sweets was the lemon meringue tart. On the savory side, the Dressed Lobster, Sauce Gribiche, served in what looked like an eggshell, stood out.

After the afternoon tea, we wandered through the food hall on the ground floor in the department store. Don’t skip it. The shelves are lined with beautifully packaged teas, jams, biscuits and chocolate, all so nicely presented you’ll want to buy everything.

Tips for Afternoon Tea at Fortnum & Mason

What to order? The Classic Afternoon tea or The Savoury Afternoon Tea? If it’s your first visit and you’re going solo, go with the Classic Afternoon Tea so you don’t miss out on the scones with clotted cream and jam. If there are two or more of you going, it makes sense to get both menus and share.

Book ahead, especially if you’re going on a weekend. It’s one of the most popular places for afternoon tea in London, and even though the salon is spacious, weekend bookings fill up fast.

Come hungry. You can get refills of everything, so it’s worth making the most of it.

Read My Guide to Afternoon Tea >>

The Diamond Jubilee Tea Salon, 4th Floor, Fortnum & Mason, 181 Piccadilly, London W1A 1ER, United Kingdom

May 21, 2025 0 comments

Bangkok: Afternoon tea at Authors’ Lounge – Mandarin Oriental

by Mitzie Mee - Sanne

Afternoon Tea at the Authors' Lounge, Mandarin Oriental Bangkok

Afternoon tea at the Authors’ Lounge at Mandarin Oriental in Bangkok is one of those things you should try at least once in your life. It’s a step away from the noise and chaos and into something calmer, quieter and honestly, a little magical. The lounge is part of the Mandarin Oriental, right by the river, and once you’re through the doors, the pace changes completely.

The hotel itself is legendary. It’s the oldest Mandarin Oriental in the world and easily one of the most iconic hotels in Asia. The guest list over the years reads like a literary who’s who—Somerset Maugham, Joseph Conrad, Graham Greene. The place has history and it knows it, but there’s no need to show off. Everything just works.

The Authors’ Lounge used to be an open-air garden with a tortoise pond and a sign politely asking guests not to feed the tortoise. Today, the garden is gone and the space has been transformed into the elegant, air-conditioned Authors’ Lounge you see now. It’s a beautiful, all-white space with fans turning slowly overhead, live piano in the background, and filtered sunlight pouring through the glass ceiling.

You can choose between a Western afternoon tea, a Thai version or vegetarian. I’ve tried both the Thai and the Western sets. The Western offered the classic lineup with scones, finger sandwiches, and little cakes, but the Thai one was where things got interesting. Bright flavors, a little spice, lots of texture. It’s generous, beautifully arranged and surprisingly filling. There’s enough food for two people to share, but each guest is expected to order their own.

It might sound like a cliché to say a place feels like stepping back in time, but that really is the best way to describe it. The pace slows, the atmosphere softens, and for a while, everything outside that room just disappears. It’s full of old-world charm, but never feels forced or fussy — just quietly elegant. One of those rare spots that actually lives up to the legend.

The current price is 1,980 THB per person (2025). That’s definitely on the higher end for Bangkok, but once you’re settled in with your tea, surrounded by white rattan chairs and soft piano music, it feels worth it.

Afternoon tea at the Authors’ Lounge is popular with locals and tourists alike, especially on weekends, so book ahead if you want to go. The space isn’t huge, and part of the appeal is that it never feels crowded.

There’s a dress code, and they take it seriously. Here’s what it says on the Mandarin Oriental website:
“The Authors’ Lounge adheres to a smart dress code for all guests, including children. Ladies are kindly asked to wear elegant attire and proper footwear, while gentlemen are requested to wear long trousers and closed shoes. Sleeveless shirts for gentlemen are not permitted at any time of the day”