If it tastes good, it is good.


September 16, 2011

Yet another reading from the works of Seymour Britchky

From Seymour Britchky's 1976 edition of The Restaurants of New York -- Joes Pier 52.


August 10, 2011

Another reading from the works of Seymour Britchky

From Seymour Britchky's 1982-83 edition of The Restaurants of New York -- Ten Sensible Rules About Going To, Eating In, Paying At And Departing From New York Restaurants.

Click to enlarge.

October 06, 2009

Zero Mostel's Calf's Foot Jelly

calf's foot jelly

It would seem that Zero Mostel was a sucker for foot jelly -- a veritable fiddler on the hoof. And it must be said that there's a tremendous visceral appeal in having a trotter all a-bubble on the stovetop for the better part of a day. For goodness sakes, many a savory pie or festive aspic demands it, and heaven forfend that boeuf go sans gelée.

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September 28, 2009

Seymour Britchky on Luchow's


August 09, 2009

New York Times Restaurant Critics Get the Last Bite

"First let me introduce myself. I'm Craig Claiborne, and this is Julia Child." Photo: Scanned from A Feast Made for Laughter
"And to tell the truth, I was bored with restaurant criticism. At times I didn't give a damn if all the restaurants in Manhattan were shoved into the East River and perished. Had they all served nightingale tongues on toast and heavenly manna and mead, there is just so much that the tongue can savor, so much that the human body (and spirit) can accept, and then it resists. Toward the end of my days as restaurant critic, I found myself increasingly indulging in drink, the better to endure another evening of dining out. I had become a desperate man with a frustrating job to perform." -- from 'A Feast Made for Laughter' by Craig Claiborne, New York Times Dining editor and restaurant critic, 1982

While there have thus far been no reports of departing New York Times restaurant critic and newly-minted memoirist Frank Bruni tipsily pressing ham against the windows of the Second Avenue Deli, rolling members of the Cipriani family for spare change and Bellini drippings, or skulking through the catacombs at Ninja New York, randomly alarming the goofily hooded servers, it's not as if he's going silently into that last bite.

They rarely do.

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March 14, 2009

Interview with Marco Pierre White

I got a chance to sit down with the legendary chef Marco Pierre White. Read the entire interview here, and grab a little nibble below.

Q & A with Marco Pierre White, Host of 'The Chopping Block' and 'Hell's Kitchen (UK)'

The legendary chef and television host talks about dealing with unruly diners, his famous protégés and why he's stopped swearing

He's been called the greatest chef in the world, but you'll never have a chance to taste his food. Chef Marco Pierre White earned three ground-breaking Michelin stars -- and notoriety for his white-hot temper -- before walking away from it all at the height of his career. White spoke with me about his single-minded pursuit of culinary perfection, his most notorious protégé, and the celebrity chef he calls "the gastronomic king of America."

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