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pressure pact
- dave 11-22-2008 2:08 am [link] [1 ref] [add a comment]

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/
- b. 11-21-2008 8:17 pm [link] [12 comments]

shangri la-di-da
- dave 11-18-2008 9:15 pm [link] [add a comment]

beer me
- dave 11-17-2008 10:24 pm [link] [add a comment]

txbbq08
- dave 11-17-2008 10:23 pm [link] [1 ref] [add a comment]

tarte tatin
- dave 11-15-2008 3:20 am [link] [2 comments]

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
- Skinny 11-13-2008 3:35 am [link] [add a comment]

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.
- Skinny 11-12-2008 3:01 pm [link] [10 comments]

amatller chocolate
- dave 11-11-2008 8:52 pm [link] [1 ref] [add a comment]

momofuku milk bar and bakery

pork and egg bun: pork belly, deep fried soft poached egg, cucumber, hoisin, scallions

sign me up!!
- Skinny 11-11-2008 7:07 pm [link] [1 ref] [1 comment]

great meal at wd50 last nite and i highly recomand the soup and the pork ribs should anyone be dining there.....
- Skinny 11-11-2008 2:52 pm [link] [add a comment]

food fair
- dave 11-10-2008 5:59 pm [link] [1 comment]

homegrown
- dave 11-10-2008 5:28 pm [link] [2 refs] [add a comment]

table forestière
- dave 11-10-2008 5:23 pm [link] [add a comment]

momomore
- dave 11-06-2008 6:30 pm [link] [add a comment]

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)
- dave 10-31-2008 2:29 am [link] [4 comments]

bay ridge food co-op
- dave 10-29-2008 7:01 pm [link] [add a comment]

six point craft ales
- dave 10-29-2008 4:47 pm [link] [2 refs] [add a comment]

baconaise

cheeseburger donut

via vz
- bill 10-26-2008 10:43 pm [link] [1 comment]