“It’s the most perfect salad this side of 34th Street.”

via The Aesthete

The Smile, in NoHo, review

Slices of rosemary-and-oregano-roasted leg of lamb, with caper smashed potatoes and a dollop of tzatziki, are ideally married with dill, cucumber, and mint, and a delicate olive-oil-poached Arctic char with English peas is lent a salty bite from sautéed shiitake and hedgehog mushrooms”

Ate lunch at the Smile — the best fucking granola. Really, the best thing to happen to granola since the invention of oats. Melia, their chef, can do no wrong in my book.”

via The Aesthete


This granola is one of our most popular dishes at the Smile. The trick is to cook it at a low temperature and stir the mixture often so that the oats get evenly crisp and golden. We serve it over Greek yogurt with chopped dried figs and dates, for a hint of North African flavor.

6 cups rolled oats
1 1/2 cups raw almonds, roughly chopped
1 1/2 cups raw pecans, roughly chopped
1/2 cup extra-virgin olive oil
1/2 cup maple syrup
6 tablespoons honey
1/4 cup light brown sugar
1/4 teaspoon kosher salt
Plain Greek yogurt or milk, for serving
Chopped dried dates, for topping
Chopped dried figs, for topping
Fresh berries, for topping

1. Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.
2. In a large bowl, combine the oats, nuts, oil, maple syrup, honey, brown sugar, and salt and mix well.
3. Spread the mixture onto the prepared baking sheets in as even a layer as possible.
4. Bake for 30 minutes, then stir very well. Continue to bake, stirring every 30 minutes, until golden brown and slightly crisp, about 2 hours total.
5. Let cool completely; the oats should feel completely dry and crisp. Transfer to an airtight container and store in a cool, dry place.
6. Serve over Greek yogurt or with milk. Top with dates, figs, and fresh berries. Makes about 10 cups.

Come visit us in Montauk this summer!

“It bothers me when people say, ‘Cooking is an art,’ ” she said. “For me, it is not an art, it’s a central part of everyone’s day. I am constantly thinking about what I am going to eat, and it is exciting to have my career focus around something that I just love.”

“Trendy lunch spots in Nolita are always popping up, but The Smile has serious staying power”