Dynaround

I know this is over but I couldn't resist sending it: "I've heard that Bobby of Mesa Grill, NY and Chef Ashatz of Trio, Chicago are still serving Chilean Sea Bass, he said flagrantly"

Thanks for choosing the eGulitzer Prize. I can't wait for some other name to invent. I think I'm finding my niche

Le Zie presents itself as Venetian. Whether or not thats authentically true is open for discussion but there are interesting things coming out of the kitchen. Their mixed antipasti is not run of the mill and their pastas are quite accomplished in their preparation. For your research, I'd definitely recommend trying it. I particularly liked the braised lamb shanks with roasted potatoes (venetian style?) and the octopus appetizer.

Have you ever been to Le Zie?

How about the eGulitzer Prize?

Could the orange powder be ground sumac? What flavor, if any, does it have?