...more recent posts
finally open and on the december list......menu at link......peconic bay scallop crudo (thats my kinda crudo)!!!!
http://thejohndory.com/blog/
p.s. had awesome oyster's and sauted peconics at aguagrill last week, great place for oysters, peconics rocked, raw inside (and whats great was not on menu, but they did it for us!!)!!
wylie from wd50 on studio 360 npr
pressure pact
I think Bill's crazy Palin/Turkey post should have gone on this page.
We just ordered our organic-soy-bean-fed-grass-grazing-Amish-farm-raised-16lb-turkey from Jeffrey. http://jeffreysonessex.com/
shangri la-di-da
At 10 Downing, the long-delayed Village eatery from restaurateur Stephane Dorian (Le Zoo, Waterloo), onetime 71 Clinton chef Jason Neroni sends out market-focused, Med-accented New American fare at recession-conscious rates; its banquette-lined interior’s happening clientele and wallful of fine art ensure there’s plenty to please the eye, with a frontage of windows looking out on its bustling intersection to seal the deal.
Zagats
from the times both i will get to asap...
AT VERMILION This branch of Vermilion, in Chicago, owned by Rohini Dey, specializes in Maneet Chauhan’s fusion of Latin and Indian food. It is to open Friday: 480 Lexington Avenue (46th Street), (212) 871-6600.
TXIKITO Alexandra Raij, who was the chef at Tía Pol and El Quinto Pino nearby, and her husband, Eder Montero, also a chef, will open their own Basque-style spot Nov. 13. Its name is pronounced chee-KEE-toe, meaning “little” in Basque. There are red patent leather stools at a limestone counter for canapés called pinxos, tapas and regional dishes meant for sharing: 240 Ninth Avenue (24th Street), (212) 242-4730.
amatller chocolate
momofuku milk bar and bakery
pork and egg bun: pork belly, deep fried soft poached egg, cucumber, hoisin, scallions
sign me up!!
great meal at wd50 last nite and i highly recomand the soup and the pork ribs should anyone be dining there.....
momomore
James Beard-award winning chef Grant Achatz and sous vide guru Nathan Myhrvold will explore the ways that science and technology are transforming our notions of food. (audio available at link)