Eatmywords

Looks like a nice vibe and solid menu - apricot ribs, bass, seared chop, lamb, why not? thank you!

Excellent, thx buddy, will look into!

Hi All, wife and I looking to plan a fancy-ish dinner mid/downtown. What are your current faves (and not impossible to get a res)? Anything exciting/new? Anyone try JG's 425? Thank you!

I've been growing Thai basil for years and that looks exactly like it. Maybe you got some odd batch grown in weird soil that stole it's aroma and flavor. And what's up bitches! 🙃

It was great for boots on the ground discovery of little known ethnic enclaves but the NY mods were a power hungry bunch often deleting posts for the slightest of disagreements, negativity and wrong opinions. I know he's been out for a long time but I'd still like to say "Leff has officially left the bldg".

This came up in my Youtube algo today. Watching now.....so good (and bittersweet)

I'm so outa the loop on NYC dining (or any dining) but are Michael White's places still considered good/special? - Ai Fiori, Osteria Morini, Marea, etc? (I see on Grub street he's no longer w the group that owned them, Altamarea, oh well). Pan, nice to see your posts after so many years.....(the NY boards were so much fun in the early/mid 2000's)

Ooof, that's a relief. I spent much of the night worrying it would be deleted. And why gin? A dark rum or orange liquor (Grand Marnier) would be perfect. 😁

I've had a double sided Nordic non stick for a few years. Maybe $30. The flat side works great over 2 gas burners but the grill did not fare well after a few uses and the teflon quickly wore off. Cleaning it too was a major PIA esp. The flat side, for the money and weight convenience was worth it. Fine for infrequent use.

Not really food but if you factor his name..... (RIP)

I always wondered how he came out unscathed from the Batali stuff. He knew.

Incredible photos, Shain, thank you! Takes me right back. Now, can we talk about the Louis Vuitton cat jacket? 😸😸

You do realize there is no difference (ingredients-wise) btwn collezione and regular? Maybe the cut is ever so slightly different achieved by 'using traditional Italian bronze plates for a homemade "al dente" texture'. Appears to be a (good) marketing ploy for new or limited release shapes. https://www.barilla.com/en-us/products/pasta/classic-blue-box/penne https://www.barilla.com/en-us/products/pasta/collezione/penne