taion

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

https://www.nytimes.com/2019/10/30/nyregion/foie-gras-ban-nyc.html Boo.

How does the wine list at a place like this work? Did they just... put all the French wines back in storage or something?