...more recent posts
slate food "issue"
goode on you
wonder if its any good here??
a friend said i must try this japanese spot
and here , both sound yummy exp this dish here
Kakuni Puff slow cooked pork tonsoku served in a baked puff pastry $8
Sound like a vitamin-P person we know?
LiverFlush#3/09
DMT10 Prep
1/2 way through, deep dreams on this tour every nite, in the right foot bones its like a gout attack but its the reverse (toxins leaving not toxin overload), lots of beet on this tour for the cleansing they do + many raw asian greens chewed to pulp for maximum green power....
4 weeks 1 strong
Secession Shutters; Bouley Won’t Abandon Tribeca (will be come a Japanese spot).....this was from NYMag.....glad I am not one of his investors if he has any
dont know how I missed this guy before but now he's closer
Gelato maestro moves onto the savory stuff
BY BEN MUESSIG
The Brooklyn Paper
Self-described “gelato maestro” Gino Cammarata has closed his Bensonhurst ice cream shop Oro Verde Gelati — which was located within a tanning salon, oddly enough — to open a small plates restaurant and “vino bar” boasting a full menu of classical Mediterranean dishes on Fourth Avenue at 99th Street.
The new eatery, Piattini, will offer classic Sicilian entrees alongside less-known Italian dishes prepared by Cammarata, who is famous for masterfully making traditional gelato flavors like fig, ricotta cream, and pistachio, and serving them boldly — like his acclaimed brioche gelato sandwich.
“It’s a light menu with a very fresh ingredients,” said Cammarata.
“The food quality is going to be high.”
Thankfully, Cammarata won’t abandon his bread and butter — gelato.
“There will be a gelato machine,” the chef promised. “That’s my signature.”
Piattini [9824 Fourth Avenue at 99th Street in Bay Ridge, (718) 759-0009)], will have a soft opening this week.
trip to flushing??
Marea
I went and it was super dupper.
It made me think, you know money would not be bad to have lots of cause I would eat here whenever I wanted and take my friends, its not that it was more money than any top spot nor was it not worth every penny, its just that at $200 PP with nice wine it add's up quick if I went once a month, exp since I have lots of friends:>)
$21 mixed crudo, some oysters $12, grand cru pasta's inc a first for me tuna belly ravioli (in a tomate caper etc sauce) $20+ and for me one pasta aint enough so figure $80 for food
I saw a $36 wine I could guzzle, had a Spanish rose w/ oysters that was a brilliant match, and there are plenty of $40-60 wines worthy of creating happyness. So add $70 wine at 1.25 bottles PP + $80 = $150 = $200PP
Great great great meal, hope to afford to go back soon, but most of all I am happy I have lots of friends first and that they like Grand Sichuan BYOB too.....
NYTimes looks behind the scenes at the work to open Daniel Boulud's new DBGB.
pesto forever
thx adman
should also be very good!!
LOCANDA VERDE What was briefly Ago will open on May 19 with Andrew Carmellini, formerly of A Voce, in the kitchen and Josh Pickard, late of Lever House, managing the dining room. Karen DeMasco is the pastry chef. Mr. Carmellini, a partner with Mr. Pickard and Ken Friedman (Spotted Pig, John Dory), has said he wants a neighborhood Italian restaurant. Robert De Niro is one of the neighbors, and an owner of the Greenwich Hotel, which houses the restaurant and is one of its owners. 379 Greenwich Street (North Moore Street), (212) 925-3797.
A New Chapter for Sam Mason's Tailor: Chapter 11:<(((( bummer
finally open and i am
HUNGRY
one of my close pals sent me this
Had dinner last night at Da Silvano - because Bar Pitti was packed - and ordered an appetizer that I was really looking forward to, fried zucchini flowers. They were not good. Mostly batter with something unidentifiable inside, no flavor, and only four of them for $14.50. Of course they were so disappointing that you wouldn't have wanted more on the plate. It was kind of shocking. I thought that when the waiter came back and asked how everything was I would tell him that the dish was really bad, but he never came to the table and asked. A different server came and took the plates away. I make zucchini flowers at home and believe me, mine would blow away Da Silvanos's sorry, doughy disasters.
Joe Dressner's Captain Tumor Man blog rated #1 wine blog in the Wall St. Journal.
Created as a dyspepsia remedy about 100 years ago, Blenheim ginger ale now thrives as a highly addictive, hard-to-find beverage with an impressive cult following (see blenheimshrine.com). Born in an era rife with flimflam tinctures, liniments, tonics, and elixirs, Blenheim’s purported medicinal qualities were attributed to its water source, an artesian mineral spring in Blenheim, South Carolina. Story goes the ginger and sugar masked the unpleasant taste of the water’s healthful minerals.
The object of desire these days is Blenheim’s “Old #3 Hot”, the company’s most piquant pop. (They also make a diet version, a ginger beer, and “#5 Not as Hot,” but get #3, the one with the red bottle cap.) Each sip of the brassy liquid provides a quick, flavorful ride fueled by unapologetic spiciness, mild sweetness, tight bubbles, and pleasant gingery goodness. The mini endorphin rush from the spice is a nice bonus too.