‘Tis that time of year when suddenly, precipitously, business falls off for about 6-8 weeks. It’s like clockwork, well, calendarwork I suppose, as a clock has little to do with dates. Mid-April until the end of May is the slow time of year for restaurants around here – and talking with friends in the biz,… Read More Green. Eggs. And Ham.
As I said in yesterday’s post, there’s just so much pizza one can eat, and I’ve got to mix it up a bit. I’d decided to also get back to searching out those lovely little parrilladas de pescados y mariscos, seafood mixed grills. I’d originally not thought it to be a particularly large category of… Read More Basque in the Spotlight
It’s always nice to know that people are hanging on your every word. Really, it is, right? Perhaps not every word, but it’s going on a month since I last posted in this series, and some of you are just not standing for it. I’ve gotten half a dozen e-mails asking when I was going… Read More 92 Bus, Stops 14 – 16
I was looking over and rewriting notes for our Italian regional cooking class series and started thinking that the regional cuisines might make for some interesting nights at Casa S. The classes tend to be really traditional in the recipes, so I want to do something a little more creative, at least for some of… Read More A Piemontese Week
It was one of those short periods where everything kind of happened all at once. Not only did we have a full complement of dinners the last two weeks, but, let’s see… We had Descubre Perú, El Dí del Gourmet, BA Food Week, La Semana del Malbec (and El Día del Malbec), and La Primera… Read More Week o’Culture
Oh, what does it stand for? Thank God It’s Peruvian Fusion. But I’m not thanking any deity, it’s more of a comparison, because just this last week I’ve endured the TGI Friday’s equivalent in the Peruvian fusion world and its name is Mullu, Pasaje Ricardo Rojas 451 in Retiro. I’m not going to be popular… Read More TGIPF
I love it when a menu just completely turns out the way I want it to and I don’t find myself needing to make any adjustments over the course of the week. It doesn’t happen often, usually there’s a little tweak here and another one there, be it in seasoning, an ingredient, or, just presentation.… Read More The Third Ñoqui
It truly doesn’t seem like it’s been four years since our visit to Astrid & Gastón, Lafinur 3222, Palermo chico, 4802-2991, for their opening celebrations dinners, but apparently it has been. And, tellingly, we haven’t been back in all that time. But recently I’d heard that they’d brought in a new chef who had revamped… Read More A&G Four Years On