Roughly three months ago I had dinner at Paladar Buenos Aires, one of the other well regarded closed door restaurants here in town. I had a delightful dinner and enjoyed all the food, loved the ambiance… all the good stuff. Pablo and Ivana were warm and welcoming, we were all taken care of well, it… Read More The Sentinel of Villa Crespo
Several people have complained that I no longer do full write-ups of our Casa S dinners, having opted for a scattering of more detailed, individual recipes of dishes that have been particularly successful. On the other hand, when I was doing full write-ups, roughly the same number of people (possibly the same people, now that… Read More Ay Sea Phood
I originally set out to do a little change-up on my Bite Marks series of quick looks at spots, more or less precursors to searching out places worthy of more in-depth reviews. I had this idea in my mind about doing something with Numb3rs that almost immediately began to feel like it was more work… Read More Bite Marks #20
I’m not going to get into the whole origin of these little dumplings. Some of the history is fairly well known – in China they’re called jiaozi, in Japan, gyoza, and in other countries, other things (here, pretty much regardless of which Asian cuisine they’re from, they’re called empanaditas chinas, then again, anyone looking remotely… Read More The Cooking Class: Empanaditas Chinas
Forget the stories of Venezuela being named some version of “Little Venice”, a popular, though pretty much disproved theory of the origin of its name. Local lingo called the area around Lake Maracaibo “Veneciuela”, meaning “big water”, and all actual evidence, including preserved correspondence from explorers at the time corroborates that. Yesterday was the 4th… Read More Food from the Land of Big Water
I was mildly miffed. Not seriously or anything, but mildly. The folk behind the Astrid & Gastón juggernaut weren’t biting. Big, pre-opening lunch about six weeks ago with invitations out to pretty much all my colleagues here in town with food blogs, columns, etc. to showcase the opening of La Mar Cebicheria, Arévalo 2024, Palermo.… Read More To The Sea
A ficelle, or really, a ficelle picarde, is a type of stuffed, rolled crepe, coated in grated cheese and broiled. Since a ficelle is also a type of bread loaf, similar to a baguette but much thinner, I assume the etymology of the name relates to the shape. Literally, I guess, the word means “string”,… Read More Plate by Plate: Mushroom Ficelle “al Ajillo”
First off, I haven’t abandoned you all, I’ve just been working on redesigning my personal website where I archive all my published articles and such, and it’s taking more time than I thought it would, around dinners and cooking classes and all that. On to the latest hotspots. Just an attitude comment. As things like… Read More Bite Marks #19