MitchW

A couple of recent dinners, after returning from a trip to the Cape: I guess I'd call this chicken thigh braised in white wine and stock with onions, garlic, carrots, celery, peas (since that's what it was). Served with Carolina gold rice pilaf. Last night: Ensalada de Col Andaluza (Spanish Garlic Cabbage Salad). Arroz Caldoso con Camarones. I also had ordered 1/2lb. diver scallops, so why not gild the lily...

From everything I've read and/or heard, he was a pretty great guy.

Don't forget Arthur Ashe!

Sergeantsville Inn x Smithereens For a special anniversary edition of our guest chef series, we’re bringing in Chef Sean Gray for one night only, on Tuesday, November 11th. Now helming the kitchen at The Sergeantsville Inn in Hunterdon County, NJ, Sean was previously the executive chef of two Michelin-starred Momofuku Ko, where he worked with both Nick and Nikita (though, as chance would have it, not all at the same time).

A worthy slice place for sure.

Fall Specials:

Went back yesterday to get a better look - it (the Sixties Surreal show) is definitely weird and wacky. Keep your eye out for a wonderful Arbus or two, and a few other lovely pieces... It was our lucky day however, as it was member's only preview day of a show opening today... High Wire: Calder's Circus at 100 We both absolutely enjoyed this, and practically had the gallery to ourselves. Even watched the video, which is of (an older) Calder enacting the circus. Great stuff - art that makes you laugh and smile.

I gotta agree with L'Industrie and Mama's. But don't forget Joe's, at 7 Carmine/6th Ave.

Small portions are not a thing in Richmond!

RIP. I broke bread with Shelly any number of times in the late 90s and early 00's, as he was good friends with my cousin and his partner. He was quite a character. And owns a nice place near the Tuscan coast - Pietrasanta or some such.

Half a Snowdance Farms heritage bird (froze the other half); still have some leftover for chicken salad sandwiches. Kenji's very good roast potatoes. First use of oven since March!

I haven't opened the email yet - but I'm guessing mine says the same thing. That's more than I pay for MLB for the whole season!

This could not have slipped past anyone here... But - would there have been a Dean & DeLuca, Citarella, Agata & Valetina, Grace's, et al. without Saul Zabar? The first time I ever walked in Zabar's, and went up to that 2nd floor, I was like a kid in a candy store. At 97 - all that salt did him good! RIP... Saul Zabar, Smoked Fish Czar of Upper West Side, Dies at 97 (And probably too soon, but I imagine all the platters at the shiva are spectacular).

Inspired by the Venetian dish known as Schie con Polenta: Since it's almost impossible to get schie here (and I'm wondering how easy it is to get it in Venice nowadays), instead I made Shrimp with Polenta. Shrimp cooked in butter, olive oil, garlic, red pepper, white wine, lemon juice. Served over creamy polenta.

23...I certainly remember the duck, but had no idea it was HOT DUCK! It ain't easy to remember anything the KNicks have done.

A return trip this past weekend, and once again everything was quite good. Our party of four (one of whom has a specific food allergy) was well accommodated by the kitchen. Chef actually came by the table with a menu that she had marked up with dishes that could be made to specifically leave out the allergen(s). And sure - no problem making 3 fish wraps for our table...it's a place with excellent service all around. A slightly different version of the pimiento cheese, currently on offer. Served with wheat crackers and crudités. Naan sneaks in at upper left of photo. Happy to have this place.

When I was driving my cab, that’s exactly where we would go when looking for really late-night (or early morning) fares!

Maybe I'm the only one who remembers what the meatpacking district was like back in the good old days. But on my walk over to the Whitney the other day, I passed by this... https://maps.app.goo.gl/kvLQQ3wvQtWtXbUa7 Now I knew Hector's had closed, but I didn't realize it's gonna all be gone... https://brooklyneagle.com/articles/2024/11/29/hell-be-the-last-meatpacker-in-the-meatpacking-district-heres-how-nycs-gritty-hood-got-chic/ https://www.newyorker.com/magazine/2025/06/16/the-meatpacking-district-packs-it-in Oh well...

The carbo load breakfast: Bread "flapjacks," via Jacques Pépin...leftover bread soaked in a little milk, an egg, scallions, herbs, s&p. These are so good. Leftover Amatrician Estiva frittata, with half a baked potato thrown in for good measure. And more herbs and scallions too.

OMG - I didn’t even see that!

I imagine if Ori has some newer recommendations, those will be great, as were his previous ones, which probably still are. If you want to go to a great cocktail bar, Del Diego.

The Sixties Surreal exhibition will involve at least one more visit, as one of the people I was with insisted on talking the whole time...https://whitney.org/exhibitions/sixties-surreal But I'd go back anyway. There's also a great gallery filled with Claes Oldenburg drawings...https://whitney.org/exhibitions/claes-oldenburg I didn't know that the Whitney holds an extensive collection of Oldenburg drawings. And their holdings never fail to make me happy... Second Story Sunlight (1960) Hollywood Africans (1983)

Really nice guy. I've been to a few events/parties/whatever with Dave present - never fails to have a good story. Or a flask.

I had the distinct pleasure of attending a discussion about a new cocktail book by David Wondrich. Called The Comic Book History of the Cocktail, it's the history of the cocktail, illustrated in comic book form (I think the title gives that away) by the wonderful Dean Kotz. To make it even more interesting, the discussion was moderated by Michael Ruhlman. Also introduced me to the fine book store/cafe/a bunch of other stuff, called P&T Knitwear, right here on Orchard Street. I got me some merch...

With apéritifs the other night (followed by pasta of some sort): Pa amb tomàquet, with Lomo Iberico and Chorizo Iberico.