MitchW

He basically sold that Underground Garage concept single-handedly, all around the country.

I like Password!

Green salad, potato salad, chicken thigh.

What would you call it, as it's not a Last Word? Penultimate Word? Last Ward? 20 Variations on The Last Word

I think you should argue with Gio about that.

I'm just going to start this thread with this little ditty from one of the best pizza makers around, Gio - at Luigi's Pizza, in Park Slope. https://www.instagram.com/p/C8AuFBCyiNo/ That's a quick couple of slices I had a while ago. They know what they're doing... No smoke signals!

Oh, you got the old rabe chef!

I guess its moment has been going on for a while (https://www.newyorker.com/culture/kitchen-notes/tomato-tonnato-is-the-sauce-of-the-summer), since this piece is from 2022. But I know I saw it at least once in Montreal recently, and on the return trip it was ordered at Twelve, in Portland. With the asparagus. Did a simple asparagus vinaigrette last night: Served alongside: Roasted chicken thighs. Potato salad. Corn.

There is tonnato on so many menus right now. It's the something of 2024. Though it's still best with vitello.

While @Sneakeater likes the New Yorker cartoon about Hot Sauce, I think this week's cover is pretty good.

I often cook broccolini without cutting it up as I find it not anywhere near as fibrous as rabe can be.

Oh, how the mighty have fallen - even though it has taken a long time (about 25 years, actually). Once, one of our favorite restaurants, with fine service, cooking Roman/Italian food just about right, then falling out of favor for reasons maybe not totally related to food. So, before a show at The Bitter End (!!), we decided to pop in for a few bites, as it's just around the corner. The apps we started with were pretty good; baccala croquettes and marinated artichokes. No complaints there. I ordered a special pasta (linguini with Jonah Crab) and here's where things started to go awry: Now, I have no problem paying $38 for this pasta (I think they may feel a little guilty about charging so much, but then they've basically doubled the portion size), but enough with the bread crumbs! And so much Jonah crab - which was basically tasteless. Kind of a hot mess, as was Significant Eater's ricotta gnocchi, which lacked both sausage and fennel in the sauce, at least to our taste. We didn't order secondi, as how can one eat another full plate of food after so much pasta? So maybe the play here is to order apps and secondi? Oh, lest I forget - don't order the broccoli rabe...this is how it is served: And this is how it ended up: Impossible to eat, as it wasn't cut into any sort of pieces, which if you are going to not cook broccoli rabe as they do in Rome, is a necessity. I could not cut this broccoli rabe into pieces with the knife I had on the table. Oy. Note how I cook and serve it at home, if I want it to remain bright green: Either that, or cook the hell out of it!

Top 3? And probably didn’t do too many steroids.

Is that a “golden” car wash?

Wild gulf shrimp. Anson Mills grits.

Good job!

I'd be sending a picture of that to Danny Meyer.

Oh, I wish!! There's a "new" shack in the location where Schiller's once was. We tried it one night before a show at the Bowery Ballroom' let's just say - Never Again! They're nicer at the airports, if you can believe that.

We're going away tomorrow for a long weekend, so no purchase of these fruits until we get back. However, I did buy peas and made pasta.

Nice day at the greenmarket yesterday. Peas (fresh shelling), pancetta, Parmigiano, pasta. With an endive salad.

While I quite enjoyed my meal at Disfrutar, I thought I might die, or be dead, upon awakening the next day.

I'm quoting @Orik here: STOP!!

Pre or post-stroke? I definitely missed that one! It must've been a night when he was playing somewhere else, and the only times I can remember him being here in NYC solo, he had played at City Winery. Post-stroke.

He left out 2A (and the dancer).

This one, for sure...