MitchW

Asparagus with Dijon vinaigrette. Coq au Vin. Using a whole bird, cut-up into parts (but leaving the breast whole), salted and rested since the day before. After cooking, I "carve" half the breast off for Significant Eater, as she likes it. My plate consisted of wings, back with oyster, neck, one thigh, and some other really good parts. Hard to see, but mushrooms, pearl onions and lardons are all in there. Parsley potatoes and baguette served with, and we're almost in Paris. Except for: Our favorite California Pinot Noir, as I didn't feel like searching for a Burgundy, though I know I have a couple of bottles here.

The Pegu Club recipe (Phil Ward's) is/was: 2 oz. Plymouth 1 oz. Lillet Blonde (Blanc) .75 Oz. suze Lemon twist Dante's is quite different...https://imbibemagazine.com/recipe/dantes-negroni-bianco/

He's saving it for Ana or Carlotta.

That's pretty much the going rate at retail. $46 via Fresh Direct.

Which platter - the pigs in blankets?

It's been an amazing Nantucket Bay scallop season, which led me to do a quick sauté the other night: And served them over rice, with a side of well-cooked broccoli. And I was a guest at a dinner party the other night, at a friend's home. Food was cooked by a pro. My contribution was 3 batched freezer cocktails (Negroni, Manhattan, and a wet Beefeater Martini), along with Union Square bar nuts, and house-made pigs in blankets: Classy, huh?! Also served: Cucumber salad. Nantucket Bay scallop ceviche. Asparagus with morels (or vice versa). Dover sole. Much wine.

All I can do is offer this quote from the greatest NFL receiver of all time, when asked why he didn't do anything crazy or demonstrative after making a catch or scoring a touchdown:

And for what it's worth, I love dining solo at the bar. Or even dining duo - at the bar.

Priya should take a fucking Ativan, and get on with it.

Didn't most people give up the British food is a joke stuff like 25 years ago?

Looking forward to this... Member Evening $0.00 2 Members at $0.00 each Tue, Mar 25, 2025 07:00 PM EDT

One of the greats. Both in the ring and out He got a lot of dough when he sold the rights to that grill! And the fights in the 1970's, between and among the 3 great heavyweights, were unbelievable. RIP, Champ.

We were in Chicago last week to see a couple of shows; since we wanted to arrive at the venue (Park West) early-ish in order to get the seats we wanted (how annoying is GA, seated?), it left little time for good dinners. On the one night we didn't have a show, we went to Publican, which now I think has seen better days. Don't get me wrong: The charcuterie and cocktails were just fine. Should have left it at that, or ordered cheese next. Oh well. This had to be done, and came from a recommendation from our AirBnB host: Quite good. We did take a drive out to a neighborhood called Belmont Heights. Santa Masa Tamaleria The special tamale: Carnitas, chicharrones, pickled veg, etc. etc. And a couple of fantastic tacos: barbacoa and tinga. As I'm driving past DePaul University, what do I notice? And then, yes, I remembered that he opened in Chicago like a decade ago. So, without having to travel to Rome: Just a beautiful, light crust; any of 12 to 15 varieties available at all times. Obviously, al taglio. The original.

Shrimp cocktail with avocado. House-made cocktail sauce, poached wild gulf shrimp (in a court bouillon enhanced with shrimp shells). Nantucket Bay Scallop linguini. Sauce of butter, shrimp/scallop court bouillon, garlic, scallions, white wine, lemon. After dinner, I went down to the grocery store and scored 2 pints of Häagen-Daza, on sale at 2 for $9!!

I actually attempted to, and was successful in, renewing our passports online. That included taking the photos and submitting them digitally; on the website, they have so many different requirements for the passport photo that I was certain they were going to be rejected. But - they weren't! (I used a "real" camera and a tripod, as I was not having great luck with the iPhone).

Maccheroncini rigati w/3-mushroom sauce. Roasted broccolini.

At 83.5. RIP. "Smile on your brother, everybody get together, try to love one another right now!" https://www.npr.org/2025/03/18/nx-s1-5331329/jesse-colin-young-obituary

There's only a slight worry about H7N9.

See - here's the thing. I would never try them, because they just sound disgusting. Why do I need a Martini with salted egg vermouth and a large olive? I take my olives on the side, and my Martinis at 2:1 (or, with respect to Audrey, "Fitty Fitty"). And I used to take my Rice Krispies with milk. I think are plenty enough classics that aren't being served, that if they were being served, could almost pretend to be new.

No, this took place mostly at the ICC, downtown somewhere. I guess I actually wrote a little bit about it as well.

Ulrika is a great chef and a really nice person. I was lucky enough to work with her quite a number of years ago, at a Nordic food festival that took place here in NYC. The other chefs working that festival were no slouches either - it took place during the white hot Nordic craze. As an aside, one of my prep jobs was shucking 240 day boat scallops in the prep kitchen (i.e.: the basement) at Aquavit for one of Marcus's dishes.

Sorry, but those drinks sound disgusting. And why, oh why, have we gotten to this point?

Joe Ely!

3-Cheese omelette, avocado toast on Ole & Steen's Skagen Loaf, tangerine.

That's such a great shop.