MitchW

One team his entire career. Perhaps the greatest fielding third baseman of all time (16 Gold gloves!). At 86...RIP. https://www.nytimes.com/2023/09/26/sports/baseball/brooks-robinson-dead.html

I think the only way to not wait in line for these things is to be first in line. Sometimes Friday/Saturday evenings around dinner time are good. We have tickets to another Van Gogh show at the D'orsay (thanks to @Chambo), in mid-to-late November - I imagine (if it's anything like the last time we went to a show there) it will be a zoo, even with timed tickets.

From the great Illya Kuryakin to the great Dr. Donald Mallard on NCIS (Ducky). At one time maybe more popular than you know who in the mid-60s. At 90 - RIP. https://www.theguardian.com/tv-and-radio/gallery/2023/sep/26/david-mccallum-a-life-in-pictures As an aside, his side Val is a guitarist who has played with a few well-known singer/songwriters, and is in a band called Jackshit.

I was led to believe, at least from the museum's web site, that member preview days were on Friday and Saturday. The show opened to the public yesterday, so perhaps that is why it was so crowded? Quite looking forward to seeing this, on some Tuesday at 10 AM or so.

Kinda close to a Bronx cocktail.

Sunday gravy. With meatballs and sausage. Over Faella gemelli. Braised peas with.

It’s all about the sand dabs, if you ask me.

Well, this week she sure seems to like Ichiran, where the spices and MSG are probably fairly repetitive. And yes, variety abounds.

Miele - 13 years in our old, MacGyver'ed kitchen. Sold the old Miele when we renovated and got another Miele - total of 20 years without a single issue on either machine. Gotta clean the filter (I do mine every 6 months or so) and that's about it.

It is Negroni week, after all... Old school styling. This is such a great drink, I might've had another.

That'd really be pushing it.

I'm very interested to see the "new" band. Hope they come to the states soon.

When I'm lucky enough to bring the leftovers of this dish home... from our meal at Foxface the night before. It was easy enough, and delicious enough, to repurpose them... By emulsifying the leftover "sauce" with some pasta cooking water. And there was enough to even have a few hunks of the fluke, barely warmed, atop the spaghetti. So...spaghetti con pesce piatto di Foxface Natural. Or something like that. String beans and carrots to accompany.

You’re too kind.

I was lucky enough to hop into someone's unable-to-be-used seat last night, so off a friend and I went, on up through/around the maddening throngs of the lower east side, for a nice 30-minute pre-dinner passeggiata to Avenue A and E. 12th. I've got to start by saying the consistency of the cooking is pretty amazing; maybe even moreso than my first couple of visits over FN's first months. Needless to say, the consistency and excellence of the raw material sourcing has been and is great. Both my friend and I wanted to eat lightly...HAH! While we did stick with the lighter dishes on the menu (has the menu grown a bit over time in number of offerings?), we ordered a lot of food. Because you can't come here and not order the bread/pickles/butter to start, right? Glidden Points were on point; I have to give a shout out to the mignonette, which is not an afterthought as it is on so, so many oyster platters...here, it's delicious. But my move is a dab of the proprietary E. Village hot sauce, and a squirt of lemon...all that I need. Told you we went light... What makes this salad so good? Toasted hazelnuts, crispy sourdough croutons, shavings of Garrotxa, the dressing? Or the fact that you can be sure no one is sticking their hand into a box of mesclun and plopping it onto a plate; this salad is almost still alive - and it contains my favorite of the beautiful radicchios. The Montauk yellowfin tuna confit in that spectacular chraime sauce; served alongside (unpictured) is a splendid hunk of brioche with a squirt of fiery harissa. Taken together, quite a lovely dish. Here's the saffron malloreddus with Maine uni. Maybe (or maybe not) a paean to the late, great La Ciccia's uni pasta dish - it's been mastered, and it's probably better, here. There's more uni, and the house-made malloreddus is insanely good. Great dish. How could we not have the Montauk fluke? We couldn't, so we did...have the smaller one. Fuck - it's delicious. You see that collar at the bottom of the pic...MINE! The fish. The potatoes. The cooking. The olive oil and herbs. Wow. The s/b classic Timut pepper and buttermilk gelato dish. Possibly with roasted plum (memory gets hazy by now). Watermelon gelato and I'm thinking whipped feta and compressed watermelon. Thinking? The service here is so lovely and genuine. The music isn't too loud. The ingredients and cooking are just what they need to be with said ingredients. Oh - the seasoning (i.e. salt) is spot on. What's not to like? (Well, getting in?) One more thing, and I think Ori mentioned it above...the wine list is offering wines at more reasonable prices than any other restaurant in our fair city. A big shout out to that. COMP DISCLOSURE: Those desserts. Some wine.

Adam is quite the energetic performer; very engaging. I liked the show, as did the extremely packed house.

Monday night... Peter Gabriel at MSG. I was never a fan of Genesis, but have always really liked Gabriel...he's one of the good ones. Never without a great band. Last night, at the Blue Note - Low Cut Connie.

Nice knife. And not even crazy expensive.

After Ori mentioned that Dave was eyeing his large ears...I figured he'd need a hatchet to chop them off.

Maybe if they'd seen Dave with his hatchet...

The true Mongomania.

Quite easy at this point. But there was a time... I'd sure hate to have to share my percebes with anyone but Significant Eater.

While I was perfectly happy (and excited) with the quail, I'd love to see Dave work his juju on a high-quality chicken in that oven.

You almost had it, @hollywood10...until the second half, that is. Niners only a Deion Sanders or two away from a really good secondary.

Probably why you're thinking of the Lindenhurst Lindenwood Diner! I don't necessarily need excitement at restaurants; I'm happy with good food and great service.