...more recent posts
rumor is the real deal in peruvian.....
MB have you been here yet for oysters??
Best buy of the year.....$5.60 each!!
Can anyone ID this?
chorizo, bread & butter pickles, spicy brown mustard on seeded rye
seltzer water w/lemon wedge
Late summer goodness. Squash and fingerlings from down the road. Halibut with avo-stachio sauce. Super sweet corn on the cob not shown.
i'm on a seafood diet, i see food and i eat it.
first attempt was just OK......Coho w/ crispy chanterelles
Pig in a box
contents of the four seasons on live auction - now live
crazy high end modernism at top prices. (still, it's just restaraunt junk!) digging the generic p johnson stuff
NYTimes: "By avoiding originality, In Situ is the most original new restaurant in the country."
Ate at Lilia last night. Wow. Incredible. Super recommended. Go. Right now. Yum.
David Chang: The unified theory of deliciousness
MY FIRST BREAKTHROUGH on this idea was with salt. It’s the most basic ingredient, but it can also be hellishly complex. A chef can go crazy figuring out how much salt to add to a dish. But I believe there is an objectively correct amount of salt, and it is rooted in a counterintuitive idea. Normally we think of a balanced dish as being neither too salty nor undersalted. I think that’s wrong. When a dish is perfectly seasoned, it will taste simultaneously like it has too much salt and too little salt. It is fully committed to being both at the same time.