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Had a great meal last night at The Mermaid. Very comfortable, informal room. Smart service. Brilliant food. Exactly my kind of restaurant.
Venison capriccio, with pickled ceps, salsify, and rocket was probably the highlight. Although the parsnip and apple soup (zero cream) was a close second.
I don't mean this as a criticism of The Mermaid, but more as a general observation: why are appetizers *always* better executed and more interesting than entrees? If you combine that with the fact that I can never finish all the food I am served at a full meal makes it very hard not to just order multiple apps and leave it at that. Add in the U.S. dollar / Euro conversion rate and it's even harder not to do it.
Still, highly recommended if you find yourself in Dublin.
corn dog and son of corn dog
Pretty sure the Pancakes & Sausage things have been around awhile. The "NEW!" thing must be the addition of chocolate chips (because a hunk of mystery meat surrounded by an imitation maple syrup soaked pancake like substance just isn't bad enough for you on its own).
"lite" "hummus" -- I'm sorry, but without olive oil it's not hummus. It's watery bean paste.
tired of making your own coffee-cola concoction? now coke has you covered.
trans fat ban in nyc restaurants?
east village olive oilery
the food section
seemed like there were tents popping up in every open space in town. they were setting up for this benefit in union square.
Video of everything you can get "on-a-stick" at the Minnesota State Fair. (via kottke)
Printing food at Chicago's Moto:
Perhaps Cantu's greatest innovation at Moto is a modified Canon i560 inkjet printer (which he calls the "food replicator" in homage to Star Trek) that prints flavoured images onto edible paper. The print cartridges are filled with food-based "inks", including juiced carrots, tomatoes and purple potatoes, and the paper tray contains sheets of soybean and potato starch. The printouts are flavoured by dipping them in a powder of dehydrated soy sauce, squash, sugar, vegetables or sour cream, and then they are frozen, baked or fried.
The most common printed dish at Moto is the menu. It can literally whet your appetite by providing a taste test of what's on the menu: tear off and eat a picture of a cow and it will taste like filet mignon. Once you are done with your sampling, the menu can be torn up and thrown into a bowl of soup - but only once you've ordered your two-dimensional sushi which consists of photos of maki rolls sprinkled on the back with soy and seaweed flavouring.
havent been but someone mentioned this winebar w/ french treats on rivington.
Dined at the Slanted Door on Saturday. Had the "Niman Ranch flank steak with early girl tomatoes, jalepanos and thick cut russet potatoes ($16.50)". Awesome. Truly special dish. Also, I like the green papaya salad better each time I have it.
double duty at the farmers market. yesterday got some handmade corn tortillas, hot peppers and cantaloupe on my block. today in union square picked up some slender green beans, red swiss chard and the biggest scallions ive ever seen - 24". lots of peppers, plums, nectarines, peachs, cukes, tomatoes and greens. tis the season......
loved the cantaloupe especially because its hide is relatively smooth and uniformily tan unlike the normal reptilian skinned variety. looking forward to comparing the taste.
bay ridge not just pizza
spence vineyards
this small howell mountain vineyard is owned by my brother johns friend allen spence. they are starting to get some attention for the $65.00 cabernet sauvignon . johns working on some of the product and web design. they should have a new sight up in the fall. so i guess hes getting paid in grape. and hes been warned about flash.
Very involved food blog via Atrios.
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.)