Bite Marks #13

2015.Mar.21 Saturday
Thumbnail image for Bite Marks #13

I’m late to the party in checking out Olaya, Humboldt 1550 in Palermo. Why, you might ask? After all, we tend to head out to Peruvian restaurants, fusion or classic, pretty much all the time. It’s because of expectations, no question. The chef was the leading light behind places like Osaka, the Sipan restaurants, and […]

Read the full article →

“B” is for Berenjena

2015.Mar.19 Thursday
Thumbnail image for “B” is for Berenjena

I had so much fun with the new vegetable cookery class last week, that I started thinking, maybe I should work my way through all the vegetables available here, and stay on the “A”s – but, I’d already put the progression through the alphabet out there, I can always go back later and play with […]

Read the full article →

The Gorriti Pasta Project

2015.Mar.18 Wednesday
Thumbnail image for The Gorriti Pasta Project

There are three famous Gorritis in Argentine history. The first, José Ignacio de Gorriti, was an Argentine statesman and military officer, probably most famous in those arenas, respectively, as both a signatory to the Congress of Tucumán and subsequent declaration of independence for Argentina and later as the governor of the province of Salta, and […]

Read the full article →

Plate o’Squidlets & Egg

2015.Mar.17 Tuesday
Thumbnail image for Plate o’Squidlets & Egg

Isn’t that purty? The new plate of the week, and a pretty much wow hit all around. Chipirones, baby squid, cleaned and quickly sauteed in smoked paprika oil and finished with just a touch of sea salt. Accompanied by a sous vide (66°) egg. The sauce underneath, slow cooked onions, garlic, chili, and the squidlet […]

Read the full article →

“A” is for Acelga

2015.Mar.11 Wednesday
Thumbnail image for “A” is for Acelga

Acelga is the Spanish name for Chard. Chard, in turn, goes by a variety of names, Swiss chard, silverbeet, perpetual spinach, spinach beet, crab beet, bright lights, seakale beet, and mangold – and in South Africa it’s generally just called spinach, despite being a different vegetable entirely. Chard is a member of the beet family, […]

Read the full article →

Main-Lining

2015.Mar.09 Monday
Thumbnail image for Main-Lining

A trio of main courses, the principales, from the last week or so of dinners, with public and private events crossing our threshold. Let’s begin at the fish. As you might have noticed over the last month or so, I’ve been on a little bit of a kimchi kick. Having tried a few different versions, […]

Read the full article →

Cookery from the Isle of the Seven Cities

2015.Mar.05 Thursday
Thumbnail image for Cookery from the Isle of the Seven Cities

We managed to pull it off. It was the most uncoordinated and contentious effort so far in our online cooking challenge series. Days before the event Jenn fired off that she’d already picked her ingredient, the humble avocado. Rather than doing a more or less simultaneous reveal of food stuffs, Kevin and I now found […]

Read the full article →

Bite Marks #12

2015.Mar.04 Wednesday
Thumbnail image for Bite Marks #12

No preamble, let’s jump right in. The question before me is, does the Kibbe Cheeseburger at Garzon, Gorriti 4939 in Palermo, qualify as a burger? It may seem an odd question, after all, I’ve reviewed some oddball burgers before – different meats, things that seemed more like sausage patties, and even various types of veggie […]

Read the full article →

You Think You Deserve a Tip? Here’s a Tip…

2015.Feb.27 Friday
Thumbnail image for You Think You Deserve a Tip? Here’s a Tip…

I get asked, a lot, for “coaching” or whatever the current buzzword is on opening a closed door restaurant. While it’s hard to distill the nearly 10 years of Casa S and all the dinners I used to do in NYC, plus a couple of decades of restaurant experience, down to anything that resembles the […]

Read the full article →