MitchW

I heartily recommend Scales, sitting at the bar, for some of the best oysters in the US. And great lobster cooking as well. Also great oysters and selection at Eventide...https://www.eventideoysterco.com/ Bars aplenty: Maps Bar, with lots of vinyl...https://www.instagram.com/maps_bar_portland/ (and they make a good cocktail, too). Bramhall - a "modern speakeasy." https://www.bramhallme.com/ Dock Fore...Old school bar with lots of TVs...https://www.instagram.com/dockfore1/?hl=en For my money, a nice place to have a good cocktail is at the bar at Fore Street Restaurant...https://www.forestreet.biz/ Fancy prix fixe menu food, at not really that fancy a price is at Twelve...https://www.twelvemaine.com/ (looks like the do a la carte as well) Sadly, the Winslow Homer studio tour appears done for the season. It gets chilly out on Prout's Neck.

I'm seeing so much challah lately, this pain perdu was necessary. Challah from Party Bus Bakeshop.

What next, a Twizzler challah?

Large scallops over linguini. Pan sauce made after searing the scallops with (more) butter, olive oil, garlic, white wine, lemon, pasta water. The pasta was almost as much of a highlight as were these really rare-in-the-middle scallops.

Both my dad and Sig Eater’s dad were LIU grads! I think it was the college that took GI Bill students, when veterans were actually cared about.

Stir-fried beef with sugar snap peas, carrots, garlic, ginger, scallions, oyster sauce, etc.

We went to Le French Diner last night. Started with socca and a green salad. She had onglet, I had confit. Ended with a shared panna cotta.

A couple of recent dinners, or at least parts of recent dinners... Everything poached chirashi. Wild gulf shrimp, Hokkaido scallops, Alaskan sockeye and Ikura. Rice finished using as many chemicals as possible with this product: Roasted broccolini alongside. A few nights later... Penne with porcini and cremini. Salad alongside.

Very recent St. John...

Coming out at or near the top on a lot of "Best OF" lists: 2. LaGuardia Airport (LGA) In a New York City miracle, LaGuardia has transformed from one of the world’s most loathed airports to one of our readers’ favorites thanks to an $8 billion renovation. The brand-new Terminal C—a bright and airy concourse home to Delta Air Lines—opened to passengers in June 2022 with floor-to-ceiling windows and outposts of local restaurants like Bubby’s of Tribeca. The expansive 1.3 million-square-foot Terminal B is equally aesthetic, but also highly efficient with three times the space for security checks and TSA lanes equipped with automated bin systems and advanced imaging technology. It truly is a “A Whole New LaGuardia,” as the yellow and blue signs promised for the six brutal years it was under construction.

https://despananyc.com/collections/tinned-specialties/products/cabo-de-penas-surimi-baby-eels-in-olive-oil

Too much time with Ana and Carlotta?

C'mon, Nastassja Kinski! If there's any accomplishment that ought be lauded...

I kinda like Rosner's latest whatever you call it... Helen, Help Me: What If You’re Dining with a Jerk? In which Helen not only discusses what to do in the above situation (repeating my tenet: Just remember that your server is your ally), but also the Martini/olive question (like, when to eat the olive). Helen's answer: I'll add - ask for an olive on the side.

A little further research (I was up early) reveals that the company which now owns Chowhound (i.e.: Static Media) also owns foodie.com (and I can vouch that they paid Gael Greene nary a penny). Foodie.com is not exactly all about high quality food/drink writing. Consider this: A Boulevardier Is The Cocktail To Make For Your Next Fall Party Wherein the writer tell us: Okay, but isn't the Campari also red? Let's go on... Well, no...that's a different cocktail, and it's called a 1794, created at Rye Bar in San Francisco. What the heck, let's finish with this bon mot... HELP!

So you get to bring your own bottle from home (might wanna bring your corkscrew too), and it's not marked up 300%? And they wash the wine glasses for you!

It's really still around? https://www.chowhound.com/ With articles by Robert Haynes-Peterson?! The Powerhouse Ingredient That Gives Chicken Soup A Flavorful Boost Who woulda thought?

At 91. A giant giant. RIP. OBIT

Double double...

This stuff is around... From the vendor who also sells misticanza, and other Italian vegetable varieties.

Made a batch of granola yesterday, ostensibly the EMP recipe, but not really. Oats, almonds, pistachios, pumpkin seeds. After roasting, added golden raisins, currants, and dried blueberries.

The way they play fundamental baseball (stealing, bunting, defense!) made one realize that the Yankees don’t.

How about breakage, some extra work and maybe even a longer stay when dealing with customers who bring wine? Whether you think $20 is fair or not is a whole other story.

Frittata of leftover pasta and not leftover feta. Avocado toast.

Spleen vol-au-vent?