...more recent posts
Went to 15 East for lunch recently.
My main had butter it seemed, otherwise it was a well-cooked cod, fresh with tons of flavor. App was 10 seaweeds, tasty till one diner said ''dude I dont eat them anymore once I found out how processed they are as a food group'' I said ''why not tell before I ordered''. co-diners loved the sushi, not the soup.
The three of us would gladly go back but we all have more "traditional" spots we like more....
la columbe coffee
Michael Pollan takes aim at “nutritionism” in his new book
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By SARAH KERR
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We prepare our meals from plants and animals—a fact we can choose either to note with some humility or to hide from our awareness by forgetting. This has been a recurring theme in Michael Pollan’s books of late. Like all good writers, Pollan aims to describe what he sees as precisely as he can. But this does not lead him to a showily fine prose style. That would be an aesthetic approach, and though Pollan often worries that we’ve lost the sense of pleasure, he is very much the ethicist—and, if we’re honest, he is once in a while even a scold. This is happily offset by a sly modesty (“By now,” he self-accuses in 1997’s A Place of My Own: The Education of an Amateur Builder, “you have probably noticed a tendency of mine to lean rather heavily on words and theories in my dealings with the world”), a deftness at animating philosophical problems, and a knack—unusual in books that seek to change minds and habits—for sustaining an atmosphere of suspense.
coming soon to jersey city! they dont say where in jc but this is good news. note the virtual drawings and they request help and approval of the color scheme.
i was one of a dozen lucky guests at a post-show dinner cooked by the italian performance group societas raffaello sanzio last weekend in seattle. to my delight i just found their eggplant recipe posted here
Recommendations for lunch in Napa/Yountville/Sonoma area? (French Laundry is booked.) One of the diners is a vegetarian. The other is (mostly) an omnivore.
shine 8/07
skinny's been cooking some amazing heirloom beans from this place. yum!
dumpling house on eldridge underwent a reno over new years and i just paid them my first visit. id often go to the dumpling place on allen because it was quicker and less chaotic. its still quicker but the food is undeniably better and the menu is more expansive on eldridge and now theyve mitigated some of the chaos by adding a numbered check system. no more elbowing for space at the counter and hoping to get served. plus they added another storefront so its spacious (by comparison) and the kitchen is much larger so the food prep is faster. all this did not come without a cost however as dumplings are now 4 for $1 instead of 5. normally id howl at such price gouging but ill wait until the move to 3 for a buck.
now ive got to go. my roast pork noodle soup is getting cold.
duck!
The 10 Best New Restaurants
By FRANK BRUNI
Published: December 26, 2007
1. MOMOFUKU SSAM BAR It’s tempting to choose something else, given how much acclaim has come to Momofuku’s chef and co-owner, David Chang. But Ssam Bar, which began full dinner service in January, deserves top honors for its inventive, flavor-packed dishes and its rebelliousness in dispensing with the trappings that usually accompany such sophisticated food.
2. SOTO If you love uni, you’ll find it pressed into more dishes and more creative uses at this small, sly Japanese restaurant than anywhere else.
3. (TIE) ANTHOS It looks a bit of a downer but the best of its food is exhilarating. This restaurant marks another determined step forward in Michael Psilakis’s quest to lift Greek cooking to new heights.
4. INSIEME Bolstered by the success of Hearth, Marco Canora took his assured Italian cooking uptown and upscale at this restaurant, which is notable as well for the terrific wine list of the co-owner Paul Grieco.
5. PARK AVENUE WINTER/SPRING/SUMMER/AUTUMN The name and décor, like the menu, change with the seasons, a gimmick that might grate if the cooking wasn’t so pleasing.
6. RESTO Head to this nouveau Belgian newcomer for deviled eggs on fried pork jowl, audaciously fatty lamb ribs and scores of fine beers.
7. 15 EAST The space vacated by Tocqueville became a credible, tranquil Japanese restaurant with especially fine sushi and sashimi.
8. ALLEN & DELANCEY An insanely romantic, cozy vibe is crucial to this dark hideaway’s appeal, but the chef Neil Ferguson’s refined Continental cooking also holds its own.
9. PAMPLONA This Spanish restaurant wasn’t all that much prettier than Ureña, which it replaced. But the same chef, Alex Ureña, produced some equally memorable food and made it more accessible.
10. MAI HOUSE By heading to TriBeCa and teaming with Drew Nieporent, the chef Michael Huynh got a more spacious, stylish stage for the kind of Vietnamese cooking he had been doing at Bao 111 in the East Villag
The “Beer Kir” at Marco Moreira’s 15 East is a Japanese beer-based mixed drink: Sapporo is floated on a shot of honeyed sweet potato vinegar, adding a sweet-sour edge to the dry lager. For the purposes of home experimentation, we found Benímosu ($11.35 for 4 oz.), the same artisanal vinegar used in Beer Kir at Katagiri, a Japanese food store on 59th Street. Made in Kyoto from purple potatoes and koji rice, Benímosu has clean, rounded flavor that’s meant to be added to beer in a 1:5 ratio, which means a 4 ounce bottle of the stuff won’t even last a 6 pack. For more budget beer-vinegar drinks, Katagiri has a whole shelf of (mostly) fruit-based vinegar for cocktail mixing. There’s even one made from sake lees, the unfermentable dregs collected from the bottom of sake brewing tanks.
While the small store may not be decorated with antique fixtures or feature anything remotely resembling vintage, Katagiri’s grocery side (there’s an incense and kimono shop next door) has been in the same spot for 101 years, a piece of old New York food culture founded just 3 years before the cornerstone of the Bohemian Hall and Beer Garden was set in Astoria, and 7 whole years before Russ & Daughters started kicking the herring out of Houston Street. It’s worth a visit, even if the place doesn’t steep itself in self-conscious historicity, for hard-to-find fresh shiso, or to sample something from its tiny sushi counter. If you feel like hurting your mouth, pick up a small jar of Yuzu Kosho ($5.39), a super intense all-purpose condiment made from yuzu zest preserved in salt and chili pepper.
Katagiri & Co.
224 East 59th Street
(212) 755-3566
was microwaving up a bowl of lentil soup and i looked to the label for some advice on timing. no such advice was forthcoming. all it said was "please do not overcook." thanks a bunch, amy.