...more recent posts
I am in the mood for some great fish n chips for quite awile
made a lovely fish sandwich from super long island fish last saturday but i want FRY, never even heard of this place (below from zagat blog)
let go sunday for dinner, good wines too
http://www.londonlennies.com
London Lennie’s opened roughly 50 years ago in Queens as a four-seat fish ’n’ chips shop. Since then, it’s become a full-fledged fin house, and to celebrate its half-century in existence, on April 13 from 3–6 PM (otherwise known as the freelancer’s happy hour), it’s offering $1.50 fish ’n’ chips at the bar (718-894-8084).
via reddit, world's saddest cookbook
KFC's Bacon Sandwich On Fried Chicken "Bread" Starts Killing People Nationwide April 12
First and probably last shad roe of the season this morning. Mmm. Sauteed in butter four minutes on a side with lid on, drizzled in lemon juice, sprinkled in salt.
BF shrimp cheese grits
We just got our first can of Lyles Golden Syrup. I don't see the point of misdirecting the path of this stuff to the mouth by way of anything but a spoon.
wine stores galore.....thank goddess's i live in NYC:>)
http://www.nytimes.com/2010/03/24/dining/24pour.html?ref=dining
meatball shop on stanton
had my trans fat fix, well lets say I ate unknowingly lots of trans fat and now its 2 days of greens to fix......nashville rocks, music and food
biscuits w/ sausage gravy and fried chicken for breakfast, nice
up there for the best BBQ for me, he will be in NYC for the Mad Park show down and told us to slip into his booth
Food suggestions from the past week.
Sunshine Market in St. Helena. Tiny market, very well stocked. 20k+ products, 2k+ suppliers.
Go Fish and Cindy's Backstreet Kitchen in St. Helena. Owned by Cindy Pawlcyn of Mustards. Go Fish is larger, more upscale. Raw bar, sushi bar, an regular kitchen. Had a very nice sole from CA North Coast. Backstreet Kitchen smaller, more informal. Had a braised rabbit tostada. Mmm.
Bouchon Bistro -- Owned by Thomas Keller (French Laundry).
Greystone Restautant -- CIA's in house restaurant in St. Helena.
Chouchou French Bistro. Small, bustling neighborhood bistro.
Spending the morning here w/ crinkled brow and mounting frustration, realizing I need a show in Paris so I can go to this place....Anyone want to come...? Looks awesome-
sdb
http://www.dininginfrance.com/alwe_astrance_review.htm
10 bbq joints in dal tx
Hendricks uses a blend of spirits produced from a Carter-Head Still (constructed in 1948), of which there are only a small number in the world, and a small pot still, originally built in 1860 by Bennett, Sons & Shears. Both have been restored to working order after being bought at auction in the 1960s by current William Grant Life President, Charles Gordon. The two stills produce strikingly different styles of gin due to their different construction and methods of distillation
I will be porked out from a nashville weekend but FYI
5 chefs 5 winerys (one very cool) 5 pigs
march 21
http://www.cochon555.com/
2nd annual, count me in for the 3rd
Hi restaurant people - if anyone hears of any available server positions, Joel's been looking for a job for a couple of months. (When we returned from Cape Cod we foolishly thought he could find something better than Falai.) He's had a bunch of 2nd meetings but nothing has materialized. Any leads would be appreciated!
Valentine's at WD~50 was another memorable meal. You all know the drill, Wylie rocks, etc.... But here's a recap if you're interested where the menu is at these days. We did the tasting.
Sweet shrimp, sea urchin, black truffle parsnip
Cuttle fish, root beer gelee, watercress
Foie gras 2 ways - as a puck with passionfruit inside, and as an aerated rice krispie treat looking thing that was actually soft like a cloud of foie. I think the 2 way version might have been special for us as the passionfruit puck is on the menu by itself.
Scrambled egg ravioli, charred avacado, fluke (still dreaming about this one.)
Bay scallops, tamarind, grated bone marrow, bulgar, pickled crosgnes (this was subbed for the cold fried chicken we'd had before.)
Langoustine, red pepper, black sesame, shiso (insanely good texture on the langoustine!)
Beef and bernaise, sour dough black vinegar sauce
Lamb loin, black garlic romesco, soybean, pickled garlic chive
...Couple desserts...
One thing I've noticed over the years is that the portions have gotten a little bit bigger. I hit the wall in the final course. Back in the day he always nailed it for me so I would be exactly full but not a bit more. Still not really a complaint though as I don't eat so much and I'm sure he got complaints over the years from larger eaters. And plus, how can you really complain about too much? Just sort of interesting though since his portions always seemed like a brave move.
Great meal at last week Marlow. Epic meal at WD for Valentine's. Will write about them soon. But finally went to the new (-ish) sushi place in the hood tonight and: O. My. God. Sushi UO. 151 Rivington. Chef (what do you say? Sushi master?) was previously at 15 East, and Masa before that. Had several of the best things I've ever eaten. Divine. Highly recommended.