alacarte

very interesting indeed.... I'm not sure which reaction is stronger -- I'm skeeved out by the thought of little critters in my veggies (one aspect of kashrut I'm more than happy to support), but I'm also disappointed that two of my favorite vegetables would be simply written off.

welcome Sarma! we hope you become a regular too.

Great photos, Pan. I almost felt like I was there!

I walked by Pure Food & Wine yesterday, about 7pm. Cavernous yawning empty, while Casa Mono down the block was hopping. To be fair, though PFW has gotten its share of "buzz" write-ups, the mainstream reviews aren't in yet, so the crowds may have yet to find their way over. It's also possible that PFW draws a later crowd...7PM is relatively early on the NY dinner timetable.

I saw the following in the current issue of New York Magazine:

whoops! I just found Boris and his blog.

If you're suffering from blog withdrawal, you can always check out yorkshirepud's "learning to bake" blog in the Pastry & Baking Forum.

The kosher dogs and knishes at Yankee stadium can be found on the main concourse and the tier concourse at about section 8. Kosher dogs cost $.50 more than the regular ones. Thanks for being so considerate, Suzanne & Bloviatrix. It's not necessary for your recommendation to be kosher. Mr. alacarte inevitably will seek out a knish but my dad will eat kosher/non-kosher -- I was wondering what his options might be.

I had excellent risotto at Sage last year (Flatiron area).

Mr. alacarte is taking my Dad to the Yankee-Red Sox game next week. Any tips on getting good food at the Yankee Stadium (or very near the ballpark)?

Piazza lives in my neighborhood, and the proprietors of our local 24-hour diner say that he frequently comes in for a bite after the games. Out of respect for MP's privacy I won't say which diner (my neighborhood has several). I wonder which wine goes best with burgers?

How did the peeling of "warm" potatoes go? I always seem to end up with HOT HOT HOT potatoes which scald my fingers when I try to peel them after cooking.

There was a kosher Chinese place at one time -- Bernstein on Essex was the name, I think?? -- which Mr. alacarte still mourns.

I just can't seem to get psyched about it. How will it smell? I love the aroma of cooking.

There's a brief write-up of Solo in this week's NY Magazine. (scroll down to the third blurb). It includes this note: I'm confused. I'm learning to bake puff pastry now, and I can attest that it's all about the butter. How do you make a proper Danish without butter? Or is this outsourced from another (non-meat) kitchen? And more importantly -- is the pastry any good? I miss being in midtown, I would pop over on my next coffee break and test it out. EDITED to add: On second thought, I have seen pareve puff pastry in the freezer section of the kosher markets. But I always assumed they were meant for savory dishes like a salmon en croute, not sweet, as they had to be fairly tasteless.

If you live anywhere other than NYC, you can likely get a nice-looking Depression glass or milk glass cake stand for under $25, maybe even under $10 depending on its condition and where you live. In NYC, fuhgeddaboudit. Molto $$$$. When we visted Chicago/Wisconsin area, I couldn't get over the multitude of gorgeous antique glass going for so cheap! I contemplated loading up a truckload and driving to NYC to sell at the 26th street market, thus making my first million.

More reactions to the BABBQ on The Food Section, including links back to this thread! My sentiments exactly. It sure did smell good, but I had no intention of waiting on line for 'cue-pons and then waiting on lines AGAIN. The event organizers were 'not ready for prime time,' and I don't think I'll be tempted to return next year. I had fun chatting with some eG folks at the BBQ panel, though.

Tir Na Nog (Irish-style comfort food). Make a reservation.

Definitely approve. Great pictures, Moby. Thanks for furthering our pizza education!

I love Artisanal. I wouldn't have expected it, but they have fine oysters too. Who writes their cheese descriptions? I love the ones labeled "explosive," "pungent," and "barnyard aroma." I'm not sure if "barnyard aroma" is a selling point for any food item, but I enjoyed my five-cheese plate the last time I visited, about 2 months ago.

Thalassa rocks! Their lemon potatoes are among the best I've ever had, and consistently fresh and lovely fish.

Andrea Strong has more on the imminent opening of Pure Food & Wine:

Add Craft to your list. They have the full menu available at the bar, and they even serve you the free petits-fours at the end of your meal. The bar itself is deeper than most, so you don't have to balance your dish on a 12-inch deep bar rail. The bar stools have chair backs, so you can sit properly instead of perching atop a regular bar stool. And the bartenders are pleasant and will chat if you want company -- or will diplomatically let you alone if you crave a little peace and quiet. Address is either 19th or 20th street, I forget which, between Park & Broadway.

This link to Nation's Restaurant News contains a profile of the chef, Zak Pelaccio. Clickety (annoying registration required first, FYI)

I believe it's a crunchy seaweed product -- if you've ever had a "crunchy spicy tuna roll," tobiko is what gives it the crunch.