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paulraphael

By paulraphael
in Food Traditions & Culture

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LizD518

LizD518

Posted
Posted

Hilarious.  this is what I got:

 

THE STARR
seaweed spread with water    11
sunflower toast with arugula bruschetta & pepper    16
bluefish with blistered peach    13
artichoke    11
stubbed salt & turned monkfish skewers    18
shell bean jam & fig    14
rubbed sungold tartare & rye bowl    17
frightened gravlax tacos    12
bison discs with miniature marrow sliders    11
seasonal rice with cider eggplant croquettes & oyster    11
Alex

Alex

Posted
Posted
CENTRAL & VAN BUREN

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pepper waffle & sungold    9

rubbed rice & pan-seared sardine    8

tormented booze    12

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

Anna N

Anna N

Posted
Posted

CENTRAL & VAN BUREN

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pepper waffle & sungold    9

rubbed rice & pan-seared sardine    8

tormented booze    12

I think the tormented booze would go really well with the frightened gravlax tacos.

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Shelby

Shelby

Posted
Posted

Here's me:  I'm especially excited about the free-range rice, the natural pepper with salt and the awakened figs.  So much better than the sleeping figs I've been getting.

 

THE SCHAEFER

japanese rye    10
sea-salt eggplant    10
monkfish    14
 
turned kraut platter & ramp    16
blistered farfalle with market anchovy    14
free-range rice, butter reduction & cider artichoke    16
 
natural pepper with salt    14
plum    18
marrow frittata with fennel sliders & corn panini    18
awakened fig & hand-pulled orecchiette    11
 
 

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

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