Aidann Gia Bacolodan, Pace University

Sans woolen mittens or insulated coat pockets, my hands have fallen still, turning them into blossoms of crimson and patches of dry skin cracking in between my fingers. Winter is a rough time for students, especially in New York City, when most of us walk between stations and are without the comforts of automatic heated car seats. I escaped the cold and my naked hands were able to find a warm safe haven, taking hiatus from the wintry weather. One beautiful and quaint restaurant welcomed me for an evening to enjoy the warmth of a flavorful broth and my personal comfort food, ramen. 

Kamisama Ramen, located in the East Village of Manhattan, seats its hungry guests at their dark, wooden tables, just a few feet away from their inviting bar stocked with drinks from various cultures. The lighting is dim and intimate, setting the mood for dinner with your close friends, loved ones, or a partner. The bustling of puffer jackets and windbreakers eventually subside and my friend Emmely sits with me at a table for two. We are greeted by a cheerful waiter, while we are slightly distressed with pale faces and flushed cheeks. Ramen was just what we needed and the environment perfectly set the mood.

“The restaurant had a warm, cozy atmosphere with a small, intimate setting,” Emmely reviewed. “Everything felt understated in the best way. Nothing over the top, just simple and inviting.”

The appetizer section ran wide, from tako wasabi to agedashi tofu, catering to customers with varying pallets. We selected the green ocean seaweed salad with sesame oil. This was followed by one of my favorites, takoyaki, which are deep fried pancake balls stuffed with octopus. They were buttery and heavy with batter, topped with salty bonito flakes. We chose gyoza, their juicy pan-fried homemade pork dumplings with its flavors heightened by hints of ginger and a green garnishing. These were toasted golden brown at the bottoms, while remaining tender and chewy throughout. To finish off, we ordered karaage perfected with spicy mayo sauce. These deep fried fatty chicken thighs were piping hot, fairly crispy, and easy to scarf down.

The appetizer portions filled the both of us, leaving just enough space for some ramen. The portions of spicy jiro ramen and shoyu jiro ramen were heavy and hearty. Emmely devoured the heaping serving of shoyu before I could have a sip of her soup. I ordered the spicy jiro, a rewarding bowl of tangy flavor and liquid gold after walking in the brisk metropolis. The noodles were soft, light, and oily. I had no complaints. Unable to finish the entire meal, I asked the waiter for take-home packaging and devoured it the next day for lunch. It was just as good as the day before.

Emmely and I were far from hungry by the end of our evening together. We lingered after the check was given, sitting in trepidation of the food coma that would come if we were to stand too quickly and walk on bursting stomachs. The staff were kind and attentive during the entirety of our meal. I truly appreciated the sizes of their appetizers and Emmely favored their shoyu ramen. Once ready to bear the cold again, we grabbed our jackets from the coat hanger, standing just next to a large space heater.

”I feel like this is the perfect place for those busy weekdays when you need a quick, casual hangout with friends,” Emmely concluded.

My friends and I will be returning to Kamisama Ramen. It’s not a far commute from school and has a wide variety for those who love Japanese cuisine. During the late January nights, when students are in dire need of a warm pick-me-up, it is an easy recommendation to stop by Kamisama for dinner. They are offering students a 10% discount when students show their valid college ID and the coupon attached below!

Just outside the bustling charm of Little Italy lies a hidden gem of authentic Italian cuisine. Past the velvety blue seats, sprawling faux flora, and a chic bar area, you’ll find a refined yet welcoming space for locals and tourists alike. Twinkling lights snake through walls of lush greenery, casting a soft, inviting glow over patrons. The attentive staff, a group of charming young men armed with warm smiles and witty banter, enhances the experience with their thoughtful service. Nestled among the lively establishments of the Lower East Side, this inviting eatery—Gnocco—takes its name from its signature offering: pillowy, doughy bread.

The evening was brisk, with temperatures dipping below thirty degrees, but the restaurant enveloped us in its warmth. The air carried hints of butter and truffle, mingling with the buzz of conversation. Groups of young professionals laughed softly in the corners, their clinking glasses harmonizing with a familiar yet elusive tune playing overhead. Indulging in a hearty meal felt instinctive during the grind of finals season, especially after many days of snacking on processed foods.

We started with an assortment of appetizers. First came the gnocco fritto, deep-fried diamond-shaped puffs of bread that can be enjoyed solo or paired with cold cuts. The serving was generous, followed by a heaping order of crisp truffle fries sprinkled with parsley and paired with a rich black truffle aioli, leaving a buttery, savory imprint on the palate. The classic Italian meatballs, smothered in sweet marinara sauce, were accompanied by golden, toasted bruschetta. A beautifully curated antipasto platter featured various cheeses, cured meats, olives, and candied pickled onions marinated in balsamic vinegar. Each bite was a symphony of contrasting textures and flavors, with the pickled onions adding a delightful zing.

Matia, the charismatic manager, added a personal touch to our meal. Throughout the evening, he shared stories of his hometown, cultural insights, and the journey that brought him to New York. At one point, he even pulled up a chair to join us, radiating enthusiasm as he connected with every table in the room. It’s rare to encounter such authentic human connection in a setting not inherently designed for it, but Matia and his team masterfully cultivated a sense of belonging. Their curated hospitality transformed the dining experience into something profoundly memorable.

The main courses showcased Gnocco’s dedication to Italian culinary tradition. The gnocchi, light and creamy, were nestled in a bed of buffalo tomato sauce and garnished with fresh basil. Each bite felt like a warm embrace, the sauce elevating the simplicity of the dish. The sliced Angus ribeye, topped with slivers of Parmigiano and served over baby arugula and grape tomatoes, offered a hearty counterpart, its flavors balanced by nourishing pearls of mozzarella.

To complement the meal, I indulged in a ‘Guavissimo’ mocktail, a refreshing mix of guava syrup, lime, club soda, and blended berries. The balance of citrus and sweetness cut through the richness of the dishes, resetting my palate. Later, a lavender-infused mocktail with dried lime and floral elements brought a soothing, aromatic finish to the evening.

Dessert arrived as a delightful spread of almond biscuits and tarts, lightly dusted with powdered sugar. The simplicity of the presentation mirrored the understated elegance of the meal. Each bite struck the perfect balance of sweetness, leaving just a hint of stickiness on the lips—a satisfying finale.

Gnocco is more than a restaurant; it’s a haven where exceptional food and genuine connections converge. It’s the kind of place you’d eagerly return to—not just for the delicious cuisine, but for the warmth of its ambiance and the people who make it special. It’s where I’d bring my family for a cheerful gathering, knowing they’d leave with full hearts and even fuller stomachs.