...more recent posts
Sam Sifton is new NYTimes restaurant critic.
robin was wondering what italian rest in manhattan was in favor (mid+ priced) with yall ?
michael pollan on the rise of food stars and the decline of home cooking.
if in napa
heard the food here is amazing......
Federal and state fisheries biologists are looking into the mystery.
(really?? read more on the comment)
eater:
Calls to the restaurant confirm that unfortunately located but ultimately charming restaurant Centovini will close after three years on West Houston. Centered on a expansive wine collection and Italian small plates, Centovini is owned by the founder of neighboring store and design inspiration Moss—which is why many passersby may have confused it for a furniture store—and the owners of I Trulli on East 27th. Though it indeed won some design awards, was frequented be celebs here and there, and earned some positive reviews from the press—Bruni had a love/hate relationship with the place—it just wasn't in the cards. A rep says they will close after service on Saturday night.
no surprise to you foodies im sure but did you know there was a fifth taste?
minimal salad 101
wylie eats!
in a pickle
Grand Cru Gramercy Tavern Meal Last Night
1) Forono Beets Orange, Currants and Spiced Nuts
2) Calamari & Carrot Salad Toasted Pine Nuts and Preserved Lemon Vinaigrette
3) Merguez Sausage Chickpeas, Swiss Chard, Almonds and Harissa
4) Summer Bean Salad Eight Ball Squash and Gooseberry Vinaigrette
5) English Peas Black Rice and Sorrel
6) Iced Oysters on the Half-Shell
7) Pork Terrine Caper Fried Shallot Parsley Mustard
8) Mushroom Lasagna (dripped in demi glace i believe:>)
which I had room for these but we could not eat more...
Chilled Zucchini Soup Crispy Oysters and Squash Blossoms
Barley Risotto Carrots, Shiitake and Spiced Almonds
Marea take #2
1) fried misc amuse's
2) 3 oysters
3) 1 crudo
4) octopus grilled (up for the most tender ever)
5) pasta with clams, squid.....DIVINE!!
6) roasted guinea hen...ok seafood restaurant but I cant say no to birds, I asked for the chef's forgiveness and he said "it will be the best you have ever eaten" and he was right!!
Salad for breakfast
WHO are you.....
Back from our annual Maine adventure. Two nights in Portland brought us two great dinners. Hugo's and Fore Street. Both would be at home in NYC in terms of quality and price.
Hugo's is perhaps a bit more experimental with pistachio encrusted lambs tongue being the standout of my meal (with an honorable mention going to the tongue in cheek "general tsao's chicken" made with sweet breads.) The room is tiny though, and not really in a good way, while the wine list left me severely underwhelmed. Reading on Chowhound I see a lot of complaints about portion size. Possibly the restaurant read these too as our waitress went to great lengths to describe how all the dishes on the menu are appetizer size and you really want to order a minimum of three. We ordered three each and then two more to share (at her urging) and of course it was way too much food. Still a very nice meal from a chef who was the 2009 James Beard Foundation winner of Best Chef Northeast.
Fore Street, in contrast, is a beautiful room. Huge open warehouse loft with the completely visible kitchen in the middle of the room. Great great energy. Lots of fresh fish and vegetables on display in glass enclosed walk in refrigerators. Staffs seemed a bit more professional as did the over all feel. Not quite as experimental as Hugo's but that might be a good thing. The focus is fresh local ingredients and they don't get in the way of them by trying anything too fancy. I had some of the best oysters I've every had to start and tasted an incredible (tender!) squid dish. My dinning mates had an incredible lobster dish for their main and I had a nice pheasant. The wine list is very interesting including some old Lopez which is a fav around these parts and not something I necessarily expect to find in Maine. And it didn't seem out of place on the list.
If I had to go back for one night I'd do Fore Street for sure, but Hugo's definitely has some interesting cooking going on.
got crabs?
The only thing these diets have in common is that they're all based on whole foods with minimum processing. Nuts, berries, beans, raw milk, grass-fed meat. Whole, real, unprocessed food is almost always healthy, regardless of how many grams of carbs, protein or fat it contains.
All these healthy diets have in common the fact that they are absent foods with bar codes. They are also extremely low in sugar. In fact, the number of modern or ancient societies known for health and longevity that have consumed a diet high in sugar would be ... let's see ... zero.
Truth be told, what you eat probably matters less than how much processing it's undergone. Real food--whole food with minimal processing--contains a virtual pharmacy of nutrients, phytochemicals, enzymes, vitamins, minerals, antioxidants, anti-inflammatories and healthful fats, and can easily keep you alive and thriving into your 10th decade.