Kin Shop....6 dishes, some nice flavors but some things undercooked and some blandness overall, would deff not go back
Lotus of Siam.....12 dishes, all great, bright distinctive flavors, real Thai soul, fantastic and would love to go back tonight
I'm posting Grandmaw Peacock's Chicken and Rice recipe here because I keep losing my copy and I LOVE this recipe. No chopping, one pot, foolproof (which is a big one for me) and it's better the next day.
Got it from Saveur long time ago, my copy is worn. Some different rices make it nice as well.
I'm afraid of Americans.
After two trips to Oregon failed to turn up the supposedly "locally common" bird, I finally saw my first Varied Thrush.
On my lunch hour.
In Manhattan.
Edi & the Wolf
102 Ave. C, nr. 7th St. 212-598-1040
The inspiration for Edi & the Wolf, a new downtown spot from Seäsonal partners and Viennese expats Eduard Frauneder and Wolfgang Ban, is the traditional eastern Austrian wine tavern known as a Heuriger. Ban defines this type of establishment as “a very rustic restaurant usually connected to a winery that serves very simple dishes,” and although his new spot lacks the requisite winery, it does feature an extensive array of Central European varieties like Riesling, Rotgipfler, and Grüner Veltliner. Accompanying them are plates of classic Austrian comfort food, from pork schnitzel and pickled sardines to variously topped flatbreads baked in a pizza oven installed by the previous tenant. As for the space, designed by architect Philipp Haemmerle, it’s as handsome and rustic as Alphabet City Heurigerscome, with a pair of Victorian military boots turned into flower vases and some 40-odd feet of old rope, salvaged from a church bell tower and artfully looped above the distressed-copper bar.
Goat Town
511 E. 5th St., nr. Ave. A 212-687-3641
Former Cookshop colleagues Joel Hough and Nicholas Morgenstern reunite to open this American bistro named for the Anglo-Saxon term from which Gotham derives. The sustainable, farm-to-table philosophy is in full force: on the menu, which features seasonal fare like autumn-vegetable ribollita and caramelized Romanesco cauliflower; in the garden, which will eventually provide herbs and vegetables, to be pickled and preserved; and in the décor, by Greenpoint-based hOmE, the brothers behind the rustically reclaimed looks of Manhattan Inn and Paulie Gee’s. A central oyster bar will dispense seafood towers and fried oysters, and happy-hour specials include a $14 grass-fed burger and a can of beer.
Historical populations
Census Pop. %±
1850 821
1860 2,874 250.1%
1870 8,293 188.6%
1880 17,577 111.9%
1890 46,385 163.9%
1900 90,426 94.9%
1910 207,214 129.2%
1920 258,288 24.6%
1930 301,815 16.9%
1940 305,394 1.2%
1950 373,628 22.3%
1960 372,676 −0.3%
1970 382,619 2.7%
1980 366,383 −4.2%
1990 437,319 19.4%
2000 529,121 21.0%
Est. 2009 566,141 7.0%
U.S. Census Bureau
Why Is Our Thanksgiving Bird Called a Turkey?
(Answer: Because, of course, it came from Turkey)
by Larry E. Tise, Historian
East Carolina University
BUT
Air quality index...........................City stats average
(% of days AQI ranked as good) 94.8% 71.9%
Restaurants (within 15 miles) ...... .4,205 2,268
Bars (within 15 miles).......................360 127
