MitchW

I'm pretty sure it's dishes from the regular menu in a different format; they also used to do a Sunday supper, but I don't see that currently. Via Carota might be another impossible place to get into, but worthy if you can.

Haven't had that tasting menu at Foul Witch. (And on Resy, I don't see it when I try to book a Sunday through the Foul Witch portal). Good reminder about Gene's, which I haven't been to in years. And years. Can you really get out of King for under $100 pp for food? Probably, but pushing it...https://kingrestaurant.nyc/dinner-menus

And oh, how I miss Maialino (and Marta).

Our last meal at Foul Witch was quite good (sitting at the bar in the back). Not that long ago, actually. I don't think you can get more consistent in that price range than Hearth. Anton's is good too. Of course, if you want to head out to Queens for real old skool stuff (with respect to sneak), it's Park Side all the way. Easy enough to get to on public transit, but you'll definitely want a cab back. I'm not a denizen of Little Italy, but have always heard that people like Rubirosa. @Steve R. can (and will) chime in on Brooklyn, whether there is butter chicken or not.

And in New York City, it's happened since...the Lenape?

More like 20, in other places.

If only... We've been to Greensboro a number of times (I have family down there), and have paid respects at the Woolworth's, though since we go on a holiday weekend, we've not been able to get inside...

Isn’t the lunch counter at the International Civil Rights Center and Museum, in Greensboro, NC? I think a couple of the original stools are in DC?

I think I was actually banned for arguing with someone about countertops. And perhaps calling them an idiot.

In terms of restaurants, our favorites were The Roosevelt and Alewife. I recall a very nice bar for solo dining at The Roosevelt. Alewife also has a bar/counter for dining, but not quite as cozy as The Roosevelt. We were not as impressed as Steve is with Edo's, which was a total clusterfuck (or was that a shit show?), with the food suffering along with the service. We also liked Garnett's Cafe for lunch, and had some pretty good barbecue at a place I'm trying to remember the name of (there's plenty of barbecue in Richmond). Hollywood Cemetery is a nice way to spend a few hours (well, if you're above ground, I guess). The VMFA was way better than we expected it to be, especially since when we visited there was a fantastic photography show on exhibit called A Long Arc. And the Mellon collection is quite wonderful.

But you got Dale and Audrey, which I never experienced! And Del back then must’ve been awesome. Always a favorite of mine.

In that wave, let's not forget Angel's Share and Milk & Honey, which both opened well before Pegu, D & C, PDT. I was lucky enough to attend Cocktails Over Canal any number of times. That took place in the great Don Lee's apartment, atop 1 Ludlow Street, at the intersection of Ludlow, Division and Canal Streets. I wouldn't have called it a speakeasy, but you did have to know someone to get in. Both Don and John, who were the opening bartenders (along with Jim Meehan) at PDT, honed their craft up those rickety stairs. https://maps.app.goo.gl/f3MLFXDfgYcerBJC6 All that having been said, I thought it was a great time in NYC's cocktail revival era. Bartenders were tending bar and mixing cocktails, as opposed to some of what I see going on now (though to be honest, I really go to the fancy cocktail places any more). @plattetude - I was informed today that Phil is basically using Hayman's London Dry for his gin based drinks these days.

Yes - here too! And I think I have a bottle or two of 94 proof Beefeater at the top of a closet somewhere. That looks good. And a bit more funky and bitter.

I think that's the one Bruce likes best too.

Used my inherited Ibushi Gin to smoke some salmon the other night... On the left (top?): wild Alaskan sockeye salmon, and on the right: wild Alaskan king salmon - both were fresh. While I would up the smoke factor next time by adding more wood chips, they both came out very nice. Served with rice and some sautéed farmer's market green beans.

This week was the 20th anniversary of the opening of Pegu Club. The Joy Division is a dry and bitter cocktail created in 2008 by Phil Ward for Death & Company. • 2 oz Beefeater London dry gin • 1 oz Dolin dry vermouth • ½ oz Cointreau • 3 dashes of absinthe, like Vieux Pontarlier or Lucid • Lemon twist garnish Stirred. And back when Phil created this drink, Beefeater was 94 proof - now it's 80, so maybe this drink would be better with a different gin at this point.

If there is one thing I believe Starr has his fair share of, it’s hubris.

Here's the current scoop from Pete Wells...a little love for Ladner, and he makes some great points. NY Times Nothing more true than this... He says that at his age, he needs a job that keeps him off the line.

Sadly, I think the era (like turn of the century through 2015ish) of great bartenders (mixologists??) creating great cocktails that we actually want to drink - is behind us.

Townes! John Prince!! Leonard Cohen!!!

We've eaten at Smithereens a couple of times, and quite like it. But I have to wonder - do they time their reviews to come out around the same time, because Grub Street (that is, Matthew Schneier) reviewed Smithereens two weeks ago...https://www.grubstreet.com/article/smithereens-nyc-restaurant-review.html Gael Greene (RIP) is certainly rolling over in her grave.

I'd love for the temperature to be like this at all times, except when it is supposed to be colder. Any time the temperature approaches 80° here, I wish I was in San Francisco.

What about some Taylor Swift and Olivia Rodrigo?

Hinds, Hinds, Hinds (and Wet Leg)

I'm sure he wears ear protection...headset or earplugs?