Wilfrid

Pan-fried strips of pepper-rubbed beef heart, salad with the last of my ramp leaves sliced into it.

Yeah, duck egg omelette with ramp leaves, strips of bacon, big pot of coffee, Luke Russert.

I have read my review of Sammy’s in front of a live audience. I am not kidding. Brought the house down.

Exactly. Although I did go post-lockdown just because I was so relieved it had survived. See Sardi’s.

I recommend Chez Josephine for: - The decor - The actual connection to Ms Baker - The stiff drinks - The music - The food In that order. Although the duck confit isn’t bad.

Had quite a lot of condiments with dinner last night.

Having fun here.

I was feisty back in the day.

The weather is important: outdoor tables but no heaters. I was glad to be moved inside.

Wedge of haggis with rhubarb sauce makes me jealous.

I should add, given that the steak is priced for two and that there was some drinking going on I was astonished we got out for just under $100 a head.

The morcilla-stuffed squid are back on the menu. First full dinner here last night in many months and I thought it was still as good as when it re-opened (as Joe says above, good rather than great). The squid and the buttifara were up to their usual standard. Raw tuna was spiked with smoked paprika. Shrimp were gigantic. And for the first time I tasted the secreto Ibérico, a pork steak with a great char. What I have always found more than good here is the service. The place is packed nightly, so it would be easy for the staff not to care, but they always give the strong impressi

Yes, sitting around a table with serious wine types can be surreal. I recall one guy sipping some expensive red and just rambling through an endless list of descriptors: "Pencil shavings, wet moss, leather, pine cones, apricot, burnt leaves..." Shut up and drink it.

Ramps are good, aren’t they? Just showed them up in a grilled shrimp salad, and they starred.

Aw. My on plane Desperation is two miniature bottles of Tanqueray, a “glass” with that and another “glass” of ice and vermouth from my imagination.

Thank you for reminding me I haven't cooked all the ramps I bought at the weekend. Looks like some kind of shrimp and ramp dish tonight.

I see the Otways are facing a bankruptcy auction. People are saying the city "must act" to preserve the historic performance space. All very sad, but a bit late.

No longer the greatest living New Yorker.

The last of the morcilla roasted as one piece in the oven (yes, it looked like that), served with a red wine and grilled ramp sauce and radishes braised in chicken stock. And cheese and the last of dessert, because I don’t know how soon I will make dessert again.

I just realized, this was the second morcilla I bought from Luis on the same occasion and this one isn't spicy. Weird.

There were vast quantities of ramps at USQ on Saturday and I was there in the afternoon.

Pan fried morcilla with a cream ramps sauce and wilted ramp leaves. Then cheese and dessert, of course.

The other half pound of pork belly with a cream and mustard sauce and I was determined to have vegetables this time but the broccoli had gone off. I did have a strawberry with the cheese course, staving off the scurvy. Also, I bought a big bowl at Fish’n’Eddy today that might encourage me to toss salads.

I suppose I missed the fiddleheads. 😕

Yes, piled high today and I did buy some. Lots of green garlic and scallions too.