May 26, 2010
I have many, but currently, I am in restaurant love with ABC Kitchen. Big T and I went there last week and we both loved it (very rare). It’s a farm-to-table place in ABC Home on Broadway between 18th and 19th. ABC Kitchen is a new restaurant by Chef Jean-Georges Vongerichten and Phil Suarez (big, long-time fan of JGV, have no idea who this Suarez guy is). Normally, a “shabby chic” decor makes me want to cut myself and others, but I didn’t have a problem with the room or the bar. The sustainability factor probably settled me down a bit. And, well, the food… the food was spectacular. Warning: the menu on the site is not the menu we had when we went for dinner. Since they source pretty much everything locally and seasonally, it changes quite a bit.
Here’s what we had:
- Some sort of Merlot from Long Island ($13) – it was so good, I ordered a second one (extremely rare for me).
- Ramp Toast ($9) – only available one more week! So good, we should have ordered two. Ramp butter, pickled ramps and goat cheese and some sort of other manna from heaven on perfect bread. OMG.
- Fiddleheads ($9) – sweet baby Jesus, I love fiddleheads, and they aren’t around for much longer either!
- Shaved Fluke ($13) – sort of a ceviche with grapefruit. It was good, but I could have skipped this one or replaced it with something else, because there were so many mind-blowing dishes.
- Sugarsnap Salad ($12) – would have liked two of these. I love sugarsnaps, and yet, I could not begin to imagine how good this salad would be. It was small, but so perfect and flavorful.
- Cavatelli Entree ($24) – I think this was a special. It had delicious, almost crispy shredded pork in it, with (maybe) fava beans and fresh peas. Delicious!
- Four Story Hills Pork ($24) – Solid dish, tender meat (considering it was pork — something I can never seem to get right with pork – mine is always tough).
Also, our waitress (#126) was nice, quick, knowledgeable and helpful. I can’t say enough good things about this place. I just really, really wish they served brunch.
May 23, 2010
Today (Sunday, May 23, 2010) is Shredfest! Shred all your confidential documents without having to cover your house in paper dust! This is my superbowl! So excited. All this and a Lost Finale tonight? I’m in heaven!
May 20, 2010
Your Dad doesn’t want socks. Trust me on this one. However, if he did want socks, he’d want Lorpen Innovative Technical Socks. Your Dad probably doesn’t want that ridiculously adorable book Snog: A Puppie’s Guide to Love unless he’s either my friend Brian or a 13-year old with a curiously large collection of razor blades and twee.
If your Dad has a dry sense of humor and is surprisingly hip, he might very well enjoy My Custom Van by Michael Ian Black which is the funniest book I’ve ever read. Because of some (hilariously) offensive content, it’s probably better purchased by a wife, as opposed to being purchased by a kid. I actually think it would be the perfect gift for Brett, for example (Christine, take note). Along those lines, David Cross’s I Drink For a Reason is similarly hilarious, but probably would appeal to a slightly angrier, tiny-bit-more-conservative, less-appreciative-of-surrealism-type Dad/Husband.
Perhaps your Dad is an beer-swilling badass with a penchant for bar fights. If so, the Lucky 13 Grease Gas and Glory Devil Buckle Bottle Opener (with high-gloss Satan face) is the gift that says “Thank you for all of the love and support over the years, I value your sacrifices and great knowledge.”
Lastly, nothing says “Thank you, Dad” like a subscription to The Economist.
May 19, 2010
Aw, hell yeah, raw key lime pie!
I just freestyled a raw key lime pudding and it came out so good, I had to write about it. Here is what I put in my Vita-Mix:
- Coconut water from one freshly-opened young coconut
- Coconut flesh from two young coconuts
- Juice from 4 limes (roll them — hard — on a counter before cutting to make more juice come out)
- Zest from 2 limes
- (Approx.) 1 cup of raw cashews, soaked for an hour prior, drained
- 1 ripe avocado
- 1 ripe banana
- 2 fresh medjool dates, pitted
- 1 cup of pre-blended Irish moss
I blended it until it was ridiculously smooth and then I put it in wine glasses, you know, just to be sexy. That’s how I roll.
It is far, far less sweet than a key lime pie would be (for that level of sweetness, I would probably triple or quadruple the number of dates, or just use a cup of agave or something). It’s very tangy and smooth. A mint leaf garnish would be nice, or perhaps a single raspberry or very perfect small strawberry.
May 12, 2010
Peter and Marcy told me about candied salmon, and it sounded just disgusting and healthy enough for me to seek it out. I’ve been asking about it constantly, and TODAY, I found it in the fresh fish section at Whole Foods Tribeca. It’s actually pretty good, but does not, in the least, taste like candy! To me, it tastes like pepperoni, but (full disclosure) I think a lot of things taste like pepperoni.
Go and try some. They’ll give you a sample. It’s made from wild-caught Alaskan King Salmon, if I remember correctly. It is MUCH, MUCH better than salmon jerky (sorry Amy!). I’m going to try it on the kid today.
Oh, and some other things I saw at Whole Foods that were notable…
Mighty Leaf Tea, Teechino and Seventh Generation Baby Wipes are on sale til June 1.