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cheeky bastards
- dave 6-01-2010 10:16 pm [link] [add a comment]

Sunny of Grand Sichuan St Marks opened his own....

Great Sichuan @ 363 3rd Ave (26/27)
(212) 686-8866

- Skinny 6-01-2010 4:49 pm [link] [add a comment]

A quick update:

You're one third of the way to getting our goat! Way to go folks, it appears you really want this to happen.

We've received several requests to extend the certificate deadline, so for those that are concerned about using your credit for goat products, we will extend the season to 12 months, July 2011 (after July 1 2011 any remaining credit will be lost, no refunds or extensions). This should make it easier to us the credit for those that consume less. Those that consume more and are very serious about goats may want to help with additional purchases, or suggest involvement to some restaurants etc that might be interested.

Please feel free to spread the message. Let's see if we can wrap this up this week yet. Thanks to all those who stepped up for the opportunity, we look forward to providing you with the best a goat can offer.

Trent Hendricks

Hendricks Farms & Dairy, LLC

202 Green Hill Road

Telford, PA 18969


My dear brothers, take note of this: Everyone should be quick to listen, slow to speak and slow to become angry. James 1:19
- bill 5-27-2010 12:09 pm [link] [add a comment]

the silver spoon

- bill 5-25-2010 1:24 pm [link] [add a comment]

newscancook lamb on njn

- bill 5-22-2010 11:57 pm [link] [add a comment]

joe tuna says grind ur pepper in a coffee mill

- bill 5-21-2010 1:32 pm [link] [add a comment]

support those tomatoes

via ree
- bill 5-19-2010 10:45 pm [link] [4 comments]

I'm dining on product from a local charcuterie who uses pastured pork from Marin.
- mark 5-19-2010 4:23 am [link] [2 comments]

blackstrap molasses for iron

- bill 5-18-2010 10:21 pm [link] [add a comment]

Dark dining
- b. 5-18-2010 8:24 pm [link] [1 comment]

Food is funny....Taught last class of the year at Cooper yesterday, where upon I entertained my highly evolved Pavlovian desire to retire to (admittedly most of the time nightmare) know as McSorleys Ale house. Simple fact is that when not populated by too many idiotic frat yahoos, I can satisfy post teaching burn-out craving for their profoundly mediocre hamburger and damp fries but also amazing crazy hot chinese-anglo mustard...w/two of thoses light beers? I dont get it but...happy,yes....
Go......or not....
- Michelle S 5-13-2010 4:24 pm [link] [4 comments]

ny mag underwhelmed by paulino's.
- dave 5-10-2010 3:46 pm [link] [1 comment]

new brooklyn coffee roaster.
- dave 5-10-2010 3:44 pm [link] [add a comment]

wylie cameo on treme.
- dave 5-10-2010 3:35 pm [link] [1 comment]

Liver Flush I , 2010

Long overdue and much needed, its amazing the texture of your skin the next 48 hours post flush (this happens to everyone). I had to see people at an event the day after.many I have not seen in a year so many things came up about recent events but also "you lost so much weight" "you look younger".

FLUSH than fill it up w/ Sushi UO, salad for breakfast, Le Bernadin, salad for dinner, than yesterday lunch at The Diner possibly best chicken ever in the USA, a special coq au vin for old Bandol vertical, razor clam app that was prep'd by sautee in bone marrow butter, serve of toasted bread, asparagus w/ egg, great meal that will be in top ten 2010 for salad for breakfast!!

- Skinny 5-08-2010 12:10 pm [link] [add a comment]

Next from Grant Achatz.

Next Restaurant will serve four menus per year from great moments in culinary history – or the future. Our team of chefs will investigate, test, refine, and present authentic menu interpretations from cultures, places and times. Depending on the cuisine, meals will be 5 to 6 courses and will include food, beverage pairings, and service....

A meal at Next will represent a great value. Depending on the menu AND what day and time you are dining, food will be $40 to $75 for the entire prix fixe menu. Wine and beverage pairings will begin at a $25 supplement. Next’s goal is to serve 4-star food at 3-star prices....

Instead of reservations our bookings will be made more like a theater or a sporting event. Your tickets will be fully inclusive of all charges, including service. Ticket price will depend on which seating you buy – Saturday at 8 PM will be more expensive than Wednesday at 9:30 PM. This will allow us to offer an amazing experience at a very reasonable price. We will also offer an annual subscription to all four menus at a discount with preferred seating.

- jim 5-06-2010 4:16 pm [link] [1 comment]

Sushi UO is grand cru....
We asked for $100 in food, so $180 tax & tip w/ beers....
Lots of food, all great, not too much food but deff full belly of mostly raw food, the cooked dishes were super too (soup of japanese spinish and a stuffed lightly cooked squid rocked)....
- Skinny 5-06-2010 11:43 am [link] [8 comments]

carrots and beets

- bill 5-05-2010 2:05 pm [link] [add a comment]

Jim's day-long birthday feast:
3 1/2 hour lunch at 11 Madison
1 dollar Oysters (a lot of them) at Ten Bells

- b. 5-04-2010 8:22 pm [link] [4 comments]