Writing about food since 2004.
Category
Adam Roberts
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Oystery Goodness at Grand Central’s Oyster Bar (Plus: Sorbet at Ciao Bella)
My high school friend Dana works at a law firm near Grand Central Station. The other day we were chatting and we decided to lunch. “What’s good around Grand Central?” she asked. I looked in my new Chowhound Guide to New York and in the Grand Central area it said nothing was particularly good to…
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Pretty Pretty Cupcake, Why Do You Taste So Bland? (Cupcakes at The Cupcake Cafe)
You must hate me, reading public. I’ve been backlogged since Tuesday: four days of posts I haven’t shared with you. Well not TOO much has happened. Tuesday I spent the day with Kirk of The Daily Kirk and we had a true New York day. Started in the Village–ate brunch at Shopsin’s. This time I…
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“The Most Important Artistic Collaboration Since Mariah Carey and Boyz II Men”
Check out Danny’s take on our meal at the Bar Room at The Modern. His review is actually really smart, in-depth and funny. If that doesn’t appeal to you, you can read mine again!
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Celebrity Comments
A few days ago, on my non-food-related sidebar “On The Side” I wrote a review of the new documentary “The White Diamond” by Werner Herzog. I wrote the review hastily (but not necessarily thoughtlessly) and that was that. Imagine my surprise, then, this morning when I read a comment from the subject of the film…
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Persistent Pizza Man
Man Delivers Pizzas After Being Shot: “TAMPA, Fla. (June 8) – A robbery attempt by a masked man and a gunshot wound to the leg didn’t stop a pizza delivery man from making his rounds, pies in hand.” Thanks to John for sending this my way!
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Take Me Down to the Sullivan Street Bakery Where The Dough Is Sweet and the Toppings Pretty
Down in SoHo today, I decided to quit my job as a concierge at the Hotel Mercer because some asshole kept complaining about his phone “not being able to call Austrailia” and I made my way down Sullivan Street for some lunch. I’d already done Pepe Rosso (which I loved) and Peanut Butter & Co.…
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My New Favorite Condiments: Praline Spread and Framboises Confiture
Le Pain Quotidien and I got off to a bad start when I nearly gagged to death from their poisonous orange juice/mint flavored lemonade. We turned over a new leaf today, though, when I met Alex and Jason at the 5th Avenue location: already the atmosphere was different, less stuffy, more casual. I ordered a…
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That Chicken Belongs in a Pasta! Who’s its agent?
Rubber chickens are stretchy and roasted chickens stretch themselves out for a week’s worth of meals. Take yesterday’s nutmeg chicken, for example. There is so much chicken left. What to do with that chicken? I know: a pasta! The pasta is leftover bowties from “pasta, pesto and peas,” the sauce is the pan drippings left…
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Fooey on Fitness: Favor Funnel Cake
Oh Lord of Fitness, please take note: yesterday I dragged myself through the hot streets of Nueva York with a gym bag on my shoulder and I walked up the steps of the David Barton gym where I have a free month’s membership, scanned my card, boarded an eliptical and burnt away my fat–my evil…
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Don’t Be A Nut, Meg, Make Nutmeg Chicken!
I dedicate this post to Meg of Megnut.com because (a) hers was one of the first blogs I ever read, (b) she’s totally a cook, and (c) it really fits with our theme: invert the meg and the nut add a chicken and you’ve got nutmeg chicken. The source for this recipe is the inviting…
