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Sarita’s Macaroni & Cheese, or S’MAC, serves 10 different versions of Mac & Cheese. And that's all. 345 E. 12th St. (betw. 1st & 2nd Aves.)
two swiss chef's are cooking great in manhattan
one is rumored to be the youngest chef to get a michelin star in europe, and after a stint at Compton Place (sp?) in SF has taken the helm at 11 Madison Park, two meals there have been sensational, like dining in great spot in europe, with a very nice wine list!!
the other is a spot that used to be Chelsea Commons, now called Trestle on Tenth, hearty homey with a splash of innards, here too the wine is super, loaded with values / organic small growers
skinny
43. Alias
Now that the pioneering 71 Clinton Fresh Food and aKa Café have closed their doors, Alias is the sole survivor of the restaurant family that made Clinton Street’s culinary name. Maybe that’s because the prices are low enough and the menu flexible enough to keep the locals coming back. But the kitchen’s genuine reliance on seasonal ingredients, and the offbeat way it combines them, as in a recent salad of Greenmarket strawberries, fried capers, and Di Palo’s ricotta, gives it a distinct identity on a block where it’s gotten much tougher to stand out.
plus top 5 brunch and prix fixe spot.
energy dwink
sucumbed to the lure of the vitamin water. (im told 50cent is a part owner of the company with one of the flavors named after him.) reviewed at bevnet.
im having a vital-t, at the moment, which is quite nice.
Slanted Door -- D and I had lunch there yesterday. The Shaking Beef wasn't as stunning as the last time, but was very good. Perhaps it had less impact because my palette knew what to expect, or perhaps the preparation was toned down slightly. Still highly recommended.
The greenlake beans with honshimeji mushrooms were also great. Green beans with shallots and mushrooms are a perennial of mine, and it's always nice to see an alternate variation. There was a bit of spicy heat in the oil used to cook the beans.
The green papaya salad is very mild compared to what I'm used to at Krung Thai in the South Bay.
I think they are missing the point, but:
FOR those who yearn for a well-aged, full-bodied vintage wine but lack the funds to feed the habit, the solution may lie with a Japanese boffin, a zany-looking contraption, a couple of metres of latex tubing and a few hundred volts of electricity.
Squirrelled away in his chemical engineering laboratory in rural Shizuoka, Hiroshi Tanaka has spent 15 years developing an electrolysis device that simulates, he claims, the effect of ageing in wines. In 15 seconds it can transform the cheapest, youngest plonks into fine old draughts as fruit flavours are enhanced and rough edges are mellowed, he says.
The lomo is $178 for 2.2 pounds of Ibérico and $214 for 2.2 pounds of Ibérico de bellota.
does anyone happen to know of any good places to eat on staten island?
Welcome to the Savory New York Restaurant Guide. We provide comprehensive restaurant listing information, links to reviews and, for a growing number of restaurants, video profiles. New restaurants are added each week so check back regularly to find out what's new and notable in NYC dining.
farmers market on my block now. i think it will be every sunday. the street is blocked off between broome and delancy. unfortunately i have a fresh direct delivery due any minute. d'oh.
nina planck and the farmers market
as heard on the brian lehrer show
just reviewing my fresh direct order prior to its arrival. they send an itemized bill once its on its way. one item stood out -- five dollars for two red beets. at 1.49 a pound thats 3.41 pounds for two freakin' beets. sounds like someones thumb was on the scale or theyre growing beets the size of watermelon, one of which is itself on the way. uncharacteristically, however, i stopped by the farmers market in union square, and guess what i bought, white beets, and beet greens, along with spinach and dill. and i also ordered some golden beets from fresh direct. so its three beet salad for the rest of the week and watermelon smoothies.
ny cheesefreaks
qu'est qu'il y a de neuf?