[the pete wells thread]

and let's not even talk about the coverage in the maltese press, which is as hard to swallow as their cuisine.

[the pete wells thread]

though, you know, mt. everest isn't as big relative to its surrounding terrain as mt. kilimanjaro is relative to its surrounding terrain.

[the pete wells thread]

semma at #7, foxface at #81: this does not match our experience of the two restaurants on back-to-back nights last october, but let's face it, all rankings are silly*.

 

 

 

*except mine.

[Dublin?]

go to bastible, mister s or fish shop.

you can also look at my dublin reviews from this summer.

give up all hope of good food when in northern ireland but in all other ways i far preferred belfast to dublin.

[foxface natural]

yes, certainly not a doddle when stir-frying several large head-on prawns together.

[foxface natural]

yes, but to be fair semma has a michelin star and foxface does not (yet).

[foxface natural]

now you can finally get the goods on this jumped-up diner peddling overpriced scampi.

[foxface natural]

well, we received 6 pieces of shrimp so i don't know what the fuss is all about.

 

[foxface natural]

the coveted my annoying opinions review will be dropping next week as well. 

[Picasso everywhere]

(i don't actually want to hear from hannah gadsby.)

[Picasso everywhere]

i'd like to hear from hannah gadsby.

[Eater]

10 hours ago, GerryOlds2TheReturnofGerry said:

Back in the day, when I was (more) naive about the restaurant industry, I enjoyed Shitshow Week. But now, especially after the past few years, this list feels less and less necessary.

Also, even just glancing, it looks like there's plenty for MFFers to rip apart here.

 

how dare he leave foxface natural off his list?!! the bounder.

[Next to Honor Bobby Flay]

will the chefs cooking at the flay dinner wear shirts that emphasize their nipples?

[Is Grub Street's "Reporting" Sinking to the Level of Eater's?]

14 hours ago, Sneakeater said:

Me too.

She said one titanically stupid thing a few weeks ago -- that Italian restaurants in America are better than Italian restaurants in Italy -- but even Homer nods.

 

italian restaurants in new york, but, yes, that is an incredibly wrong-headed take, or a very misguided attempt at stoking controversy-views.

[Is Grub Street's "Reporting" Sinking to the Level of Eater's?]

i'm a big fan of tammie t.

[Cocktail Recipes Tonight]

there's cheap(er) cognac too.

[Court Pendu Plat, apple variety]

see if anyone carries our favourite minnesota apple: haralson. tart with a musky-sweet edge. introduced by the university of minnesota just about 100 years ago.

[The Rest of Us (cont.)]

it was a person of impeccable taste who recommended that to you. i still have a couple of bottles left.

[Eater]

well, you're never going to become editor-in-chief of eater at this rate.

[ILIS]

the term "antelope" has no real scientific meaning and so he doesn't have to.

[Barcelona]

(is there any hope of the old content coming back?)

[Michelin 2023]

tim o'rous beastie. scottish gentleman.

[Eater]

the point is you'll see the word "confit" on menus of all kinds of restaurants that have no pretension to being french. farci? not so much.

[Eater]

slightly?

[Eater]

12 hours ago, Wilfrid said:

Her resume is good. The misstep as I said was not so much not knowing something basic as broadcasting that she had to Google it. How about “confit”? Should she know that without googling it? It’s French, it’s basic.

 

yes, she should know "confit". it's a term that is far more prevalent, as a method of cooking and not just the name of a finished dish. not knowing it would suggest the editor-in-chief of eater does not eat out.