Fisherman’s stew @ Finster Murphy’s
Grandma’s pizza @ Anthony’s
Ham, egg, and cheese crêpe @ Voo La Voo Café
Prosciutto, stracchino, and arugula piadina @ Angelo’s Bakery Bar
Ceviche @ Bravo
Salade niçoise @ Hardy Park Bistro
Spaghetti alle vongole @ Sapido
Shrimp panang @ Thai Spice
Dolsot bibimbap @ Gabose
Aloo chole @ Bombay Café
We had our last stone crabs of the season last night. They were delicious, made even more so by the knowledge that we won’t be able to buy them next week. Also, there’s something about cracking the ceramic-like shells that mimics the Hellenic joy of smashing plates.
Why don't most things come with chimichurri sauce?
I have graduated to – and perhaps become the creator of – the black and white cracker: half tapenade, half hummus.
Every morning my breakfast includes blueberries, because they're supposedly so good for me. They are rarely delicious; this current batch is the worst I've ever eaten. Which has caused me to wonder: If blueberries lack the taste of real blueberries, do they also lack the nutritional value?
In her Spectator restaurant reviews, Tanya Gold often doesn't mention the food until the penultimate paragraph, but it's almost always worth the wait. Writing of a London restaurant in the April 30th issue, she could have been describing half the restaurants in America: "The food is for giants who love salt."