Diancecht

🧐 Purti Pareek, a lawyer who lives on the Upper West Side, respects the forthrightness of these places. “Chefs should be able to do what they want, and they put so much effort into creating the restaurants and creating their own point of view,” she said. “But on the other hand, it makes me sad and annoyed as a vegetarian who wants to eat out at places like that and wants to experience every type of cuisine the world has to offer.” vegetarians: caveat emptor

if you are headed to the uk anytime soon, you might want to give this restaurant review blog a quick look. some of you may remember andy lynes from egullet; seems like andy is a follower of the author on threads. the below is an excerpt from a lengthy post on a gastropub in islington: The menu changes every day and they publish it on the website, so it was much as I’d expected. It’s curious how some menus present you with very difficult choices while some, despite making all the right noises, are devoid of dilemmas. I would say that, however well it read, the Drapers Arms menu was the latter. Nine starters, all of which seemed to be either gutsy and rustic or, for my money, a little too virtuous. It was all a tad binary for me. You had the same number of mains, although four of them – the fun ones – were to be shared between two. That made the whole thing a little more restrictive than I’d have liked and if you didn’t like offal or bone marrow, both of which made an appearance, I think you might have found things trickier still. Starters generally clustered between eight and fifteen pounds, mains started just shy of twenty but climbed, for the sharing dishes, up to ninety quid.

lol i didn’t think he was being literal

someone on threads says that the vegetarian pastrami sandwich at katz’s tastes of sadness i’d add, “with a dash of dan barber”

turkey club sandwich with bacon and avocado potato chips pellegrino juice drink

they cost $5 a piece probably on par with a taco truck’s pricing in 2024. the ones i used to get from the truck that was parked near east 86th street when i was living in nyc cost half that amount…in 2015.

a video of a dinner at le veau d’or by the amateur gourmet on tiktok (the link takes you to threads where you may be able to view it)

sunday: cucumber, mint, and celery salad chicken with grapes, olives, and sage italian fruit salad (with grapes, orange, and pluots)

saturday: baked rockfish; steamed brown rice; miso shiru with carrots and mitsuba; carrot and daikon salad; quick cucumber and ginger pickle.

perhaps the tale of the chobster is enough? martha stewart loves the place, allegedly

lol i knew you guys wouldn’t let me down

these arrived in today’s mail the one by emiko davies has been on my list for a while

labor day lunch for four: insalata caprese polpette al sugo swiss chard and onion braised with pork fat and wine roasted zucchini with garlic, mint, and vinegar blood orange-rosemary ricotta pound cake digestifs/coffee/tea

dashi-infused heirloom tomatoes miso shiru with turnips and turnip greens black cod simmered in soy sauce and mirin steamed rice cucumber and ginger pickles italian fruit salad

His inspiration is his grandmother, an Italian-born French woman who exposed him to an amalgam of regional cuisines — Lombardy in northern Italy, Nouvelle-Aquitaine in southwestern France, and Provence in the southeast of that country. He summarizes the style with the French phrase “comme dans l’arrière pays,” or “like in the old country,” which here in New York City he interprets as “time-intensive, craft-based, regionally specific French dishes with a little bit of Italy peppered in by way of Provence and a few recognizable classics.” He says the menu may include trout mi-cuit with beans, chanterelles, and clams; lamb stew with capers, olives, and summer savory; stuffed Bang Island mussels with costata romanesco squash and saffron; or bottarga on rye toast with goat’s butter. _______ it all sounds very interesting although i am unsure whether the cuisine will be simpler (like it is in the old country) or if it will be gussied up: click

i’m not really curious about this except to wonder at how the mighty have fallen. and…i just adore agedashi tofu…but i don’t know anyone who would be into an agedashi hot dog. ———- Mr. Humm said he was “ecstatic” with the results. “The one thing we said we wanted it to be is a place of joy, of people coming together,” said Mr. Humm, who gave the artist no other parameters. The chef likes that people will read different meanings in the paintings as they enjoy inventive cocktails, such as “5th Leaf” with Suyo quebranta pisco, smoked sunchoke, pear and shiso, and plant-based versions of finger food including tempura fries, sake pickles and an agedashi tofu dog. click

i am just a teensy envious and looking forward to reading about your future adventures these photos are glorious 🥰

hubby was visiting family in southern new jersey this past week and came home today…so this was his welcome home lunch: insalata di funghi, sedano e parmigiano reggiano; minestrone; pear tart with almond cream. the tart was from boho petite (2146 chestnut st (pierce)).

rigatoncini all’amatriciana

this was a wonderful read. thank you, @Simon

she’s their interim critic while the powers that be are looking for pete’s replacement. i was kinda hoping you’d weigh in. 🤣 i almost tagged you when i posted that article.

i wonder what you think about her inaugural effort: The menu is a lesson in regional Indian food and the creative possibilities contained within it. It defies preconception or oversimplification, neither strictly traditional nor fusion. Mr. Khanna makes a version of galouti kebab, a silky-on-the-inside, crisp-on-the-outside patty from the northern city Lucknow. But he subs out the traditional mutton filling with mashed kidney beans, stuffs them between two slices of fried lotus root and serves it all atop walnut-radish raita. Think Oreo in structure, with an uncanny depth of flavor. Bungalow’s ghee roast, a dish in which meat is typically cooked in fat until meltingly tender, is built around plantains, enhancing their richness and sweetness. The peels are turned into a smooth, tangy ketchup that sings. Strained yogurt encased in shreds of kataifi and deep-fried — Mr. Khanna compared the technique to frying ice cream in dough — is unexpectedly, and pleasantly, as sweet as it is savory.

lol

fried egg sandwich with aioli, arugula, and chile crisp on an onion bialy…from wise sons first time i’ve had a bialy. i see more of those in my future.

oooh