Buttercups with Peashoot Leaves

05. April 2003 Fish 0
I had no clue why the Chinatown fish store I went to called the fish buttercups but I needed some type of flat fish to replicate the dish we ate while in Amsterdam. It was Michel’s birthday and he had invited his family to visit from the suburbs. We joined them and a few of ...

The Tasting Room

08. March 2003 American, Lower East Side 0
72 East 1st Street on First Avenue 212/358.7831 about $150 for two, with two drinks, without tip ♥ ♥ ♥ ♥ When people ask me for my top five restaurants in New York City, I rank Sushiden on five, Tom Colicchio’s Gramercy Tavern on four, Snack on three and Mario Batali’s Babbo in second place. I ...

Shabu Tatsu Downtown

08. February 2003 East Village, Japanese 0
216 East 10th Street between First and Second 212/477.2972 about $75 for two prix fixes, with two drinks, without tip ♥ ♥ ♥ Shabu in Japanese means “to swish,” and when you’re at shabu-shabu, swishing your chopsticks to mix in fresh minced ginger and scallions together with the cabbage, watercress, mushrooms and thinly-sliced ribeye beef ...

Snack

08. January 2003 Greek, SoHo 0
105 Thompson between Prince and Spring Streets 212/925.1040 about $60 for two for dinner or $15 for one during lunch, with drinks, with tip ♥ ♥ ♥ ♥ At least once a month, I get a craving for Snack’s artichoke chicken salad. A big bowl of potatoes, butter beans, tomatoes, string beans and chicken are ...

Good ol’ Chicken Stock

08. January 2003 Chicken 0
What’s the difference between chicken stock and chicken broth? Even though the terms are used interchangeably, chicken broth has more gelée properties when reduced to make sauce, so you want to use fleshier chicken parts to make broth. That gelatinous quality will bind up pan drippings better for a beefier reduction. Chicken carcass will suffice ...