Simon

I wonder how miffed they are that he mentions Acme in passing in this latest review but still hasn't covered them.

There's some really nice Honmasu and Sayori available now

Try to request the main artery. And he's been serving the tenderloin rare recently, which may or may not be your thing.

https://www.nytimes.com/interactive/2024/dining/best-nyc-restaurants.html

Pete is back and has just filed a review of Shaw-naé’s House's on Staten Island (⭐⭐).

I was curious, and I think Sneak means this: https://essexcheese.com/lamuse-gouda (though it looks like Formaggio does source from Essex St.)

The new "Octopus Bolognese" may be my favorite dish I've had at Foxface -- certainly my favorite pasta course. It's breathtakingly ingenious and delicious. Made with ground octopus (I think) and house-made guanciale, it somehow tastes like traditional Bolognese, though lighter in texture, but also the oceanic flavor of the octopus shines through so cleanly and distinctly. The tagliatelle, of course, was perfect, and the octopus served on the side, with lardo, was meaty and tender. A miracle of a dish that left me shaking my head in wonder.

Maybe he's a descendant of the real founding father?

The chidai (crimson sea bream) I got today from Wegman's was outstanding.

Simply astonishing

I had two wonderful dinners there last April. If I lived close by, I would visit monthly. (I only learned the tidbit about the brodo after the fact. Alberto's justification: "Tradition is not gastronomy -- it is history!")

TIL Amerigo adds beef fat to the capon broth for its tortellini in brodo.

The Wiseman doc is now streaming on PBS (through April 20): https://www.pbs.org/video/menus-plaisirs-les-troisgros-rbfnou/

Frechon is leaving Le Bristol: https://www.sortiraparis.com/en/news/in-paris/articles/309576-eric-frechon-leaves-the-bristol

I wonder what he'll make of the revived Blanca.

It's weird that Wells faults Noksu for conforming to the tasting-menu template of Atomix and Kono when those two seem to have very different kinds of tasting menus?

I've been a couple of times. (Last Friday, around 9pm, I waited about 30 minutes.) I guess I just don't like NYC style pizza.

Hard agree. The tenderness of the meat, the subtle complexity of the smoke and spicing, and the balance of flavors with the braised cabbage were all impressive. I walked in tonight after the ballet and sat at the bar. I was sandwiched between two fighting couples, so that was fun

(Cremini's doesn't use liver?)

Thank you, everyone, for the wealth of suggestions! So much to explore here

I second Flannery, though I miss the days when I could call up Bryan directly and he'd tell me about the fresh catch of the day from the local fishermen. But one of their more recent innovations, their "library" steaks, is probably the best American beef I've ever had.

The recent elegaic posts on Morscher's (which, as a relative newcomer to NYC, I had never heard of) has prompted me to seek the board's collective wisdom: what are the uniquely great food shops in New York? (And thank you to Sneak, both for his Morscher's posts and for prompting me to post this question here.)

I live in Tribeca but generally do not eat in Tribeca. Chambers sounds plausible.

I once had vegetarian haggis side-by-side with the real mccoy (mckay?) at a Burns Night dinner. They tasted identical.