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I think it would say something useful to call Mena a NYT *** restaurant in terms of quality of food. But I think @Sneakeater is right about the place being insubstantial. Mena really wants to be a 50% more expensive restaurant that doesn’t have to skimp on portion size to have nice ingredients. Chilean-ness, well, the scallop crudo with an impressively sharp spice bite was a very pleasant surprise to me, and seemed distinctly drive enough. Firefly squid were a nice tender contrast to the heritage chickpeas. The 3-week dry-aged pheasant was really good!! (I guess at that level of dry agin

My convenience sample of my (somewhat) younger co-workers are in the demographic that would have been into eating out at nice restaurants back when I was their age 10 years or so ago. But not many of them seem to have this as a hobby. Maybe it's not as fun for anyone as it used to be. A lot more people seem to be into cocktails these days. If my memory's not failing me, didn't Eater used to primarily cover NYC restaurants, rather than being a generic food media site?

Looks like Substack is finally catching up with our dIsCoUrSe https://tedgioia.substack.com/p/is-old-music-killing-new-music

Congratulations on surviving another year.

Cocktails are 24. Oddly, the table where the woman has a Joe Beef tattoo and where they expressed a strong preference for natural wines is the only other one where the man is wearing a tie. Granted, I wouldn’t be wearing one either if I hadn’t needed it for something else earlier.

For whom do they hold said seats?

So it’s the review he would have written of Noma Tulum had he been able to find bad things to say about the food.

We had the scallop crudo, the mushroom pate, and the escargot, which were all pretty good. The annoying thing is that almost everything in the “entree” section was a salad, and life’s too short to eat salads.

Enjoyable meal here. Finally found the blanquette de veau I’ve been craving for years. My wife’s halibut was sort of boring though. Tables fairly small. Odd that they make you use the same dirty knife for both starters and mains. The rare place where the mains seemed more interesting than the starters.

Well, so while none of the four of us had been to Manresa in nearly a decade, we couldn't really tell what this food had to do with Manresa, even after eating our way through most of the menu. Isn't Manresa supposed to be produce-forward and all that? Thing is, the place was good. The technical snafus around things like the duck and the salad niçoise seem to have been resolved, but this wasn't at all the kind of food that we expected. I, uhh, guess I'll be back, maybe? The duck was pretty darn good (crispy skin, correctly cooked, nice-but-not-overwhelming flavor from the aging) and t

TIL that rice cooker cups are not normal cups.

Quite a bit, apparently: https://www.nytimes.com/2020/03/22/business/coronavirus-beans-sales.html

Socially distant ones, I hope.

So, I just got my Coffee Advent Calendar. I have no idea what to do with 56 g of coffee a day for the next 25 days. I can maybe use up 40 g in a pinch if I make two pourovers, but... oof.

Is their entire bar menu literally just 3 items? http://askanyc.com/wp-content/uploads/2018/09/Aska-Bar-Menu.pdf