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Kale, the new superfood

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Decided not to take a trip to Corona and visit Park Side, ended up having dinner at Tanoreen in Bay Ridge. Now Tanoreen is an interesting place of Mediterranean descent, which uses 117 pounds of parsl

Perfect set up for a Groucho Marx retort...

Rich - stop reading right now....     National Public Radio had a program tonight about the rise of interest in kale. The green leafy vegetable has moved from garnish to center of the plate in the

Orik is right. But even with Tuscan kale I stil say the hell with it. Il Buco for example slices Tuscan kale into ribbons and dumps a very oily dressing and handsful of cheese and croutons on it. Chew,chew,chew,chew...Blech.

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Ah yes, the noble Tuscan Kale. A rose by any other name....


Of course, there always the danger seeing Kale-Fed Wagyu Beef on a menu. Or the dreaded Sauteed Talipia Wrapped in Nature Raised Tuscan Kale - fished and grown locally of course.

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(Of course, at Carbone, it was a John Lobb.)

Okay - this is serious. Is this really worth me going to at 3x the price of Park Side? Is it just to say I've been there? Or quite frankly, just do my own red gravy dinner one day?

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