YES, RESTAURANTS!
ORSA&WINSTON, GIGI, THE BARISH, OSTE, SPARTINA, ROSSOBLU, KALI, KISMET, BRERA, OSTERIA MAMMA, CITRINE, SPARTINA, BIRRIA CHALLIO, SYCAMORE KITCHEN, ROSSOBLU, RÉPUBLIQUE, CHEEBO, AND VAN LEEUWEN FOR ICE CREAM WITH [Read More]
LOU WINE SHOP
ALTHOUGH A CUM LAUDE GRADUATE OF BROWN UNIVERSITY WITH HONORS IN ENGLISH, I HAD NEVER ENCOUNTERED THE WORD “AUTOCHTHONOUS” UNTIL I READ LOU AMDUR’S DESCRIPTION OF THE FRAPPATO [Read More]
LOLO WINE BAR
IT’S ALWAYS EXCITING WHEN NEW RESTAURANT OPENS AND TURNS OUT TO BE GOOD; EVEN BETTER WHEN THAT NEW GOOD RESTAURANT OPENS PRACTICALLY IN YOUR OWN BACK YARD, IN [Read More]
THE ITALIANS
WHEN WE MOVED HERE FROM NEW YORK IN 1975 THERE WAS ONLY ONE DECENT ITALIAN RESTAURANT, VALENTINOS, PIERO SELVAGGIO’S TEMPLE OF NORTHERN ITALIAN DINING. IT WAS ELEGANT AND [Read More]
GRILLED LITTLE GEMS WITH BURRATA AND KUMQUATS
BURRATA IS MOZZARELLA WRAPPED AROUND MASCARPONE. WHEN SUMMER TOMATOES ARE AT THEIR PEAK, FEW DISHES RIVAL A MEDLEY OF HEIRLOOMS PILLOWED WITH FRESH BURRATA, DRIZZLED WITH A PEPPERY [Read More]
BUCATINI WITH ZUCCHINI AND CHERRY TOMATOES
WHAT SAYS SUMMER BETTER THAN TOMATOES AND ZUCCHINI? THIS PASTA DISH TAKES NO TIME TO MAKE, BUT THE PREP WORK IS IMPORTANT. TOSSING THE BATONS OF ZUCCHINI IN [Read More]
COD WITH CABBAGE AND CHANTERELLES
LOCAL CHANTERELLES TURNED UP AT THE MARKET ON SUNDAY. THEY WERE LARGE AND GNARLY, SOMEWHAT MISSHAPEN, BUT QUITE DRY AND AT $22 A POUND I COULDN’T RESIST. DRY [Read More]
CHICKEN WITH VINEGAR 2
MY FIRST ENCOUNTER WITH CHICKEN WITH VINEGAR WAS BY WAY OF MARCELLA HAZAN. I’D NEVER USED ANCHOVIES IN ANYTHING BUT A CAESAR SALD AND IT AMAZED ME HOW [Read More]
HAM HOCK AND WHITE BEAN SOUP
“HATES CALIFORNIA, IT’S COLD AND IT’S DAMP…” WHEN IT DOES GET COLD HERE OR ANYWHERE, NOTHING SATISFIES LIKE SOUP. THE FLAVOR IN THIS WHITE BEAN SOUP COMES FROM [Read More]
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