Time really has flown. It’s really hard for me to believe that I’ve been here for close on 13 years. I spent 23 years in New York City and surrounds, following college, and it seemed like I was there forever. Here, I feel like I’ve only been here a short time still, and more than… Read More The Pin Still Rolls
April 12-14 – 2018 – 12-14 de Abríl Calamari, prawns, and mussels, briefly poached in salted water and then cured in an emulsification of lemon and lime juices, rocoto chili, passionfruit, olive oil, salt and pepper; diced tomato and red onion, corn, peas, cilantro, limo chilies. Calamares, langostinos, y mejillones, pochados brevemente en agua… Read More 2018 Menu #16
I’m going to take a break from Bite Marks for a bit and just post some short reviews as they come up – longer than the Bite Marks ones, but in general, shorter than full on reviews. HB, Pacheco de Melo 2001, Recoleta – taking over the space vacated recently by the quite good… Read More Hoo-Boy…
April 5-7 – 2018 – 5-7 de Abril Potato puree flavored with olive oil, lime juice, green onion, yellow limo chili; salad of poached chicken breast, crispy bacon, green tomatoes, green onion, mint, in a szechuan peppercorn mayonnaise; diced bell pepper, green onion, smoked chili. Puré de papas saborizado con aceite de oliva, jugo… Read More 2018 Menu #15
? Sometimes, I get things confused. And, I feel the need to send out at least a minor apology to the Roving Ravenous Horde for our 22nd outing. I got two restaurants backwards. You see, way back in 2006, Henry and I had trouped off to Primavera Trujillana, a little hole-in-the-wall restaurant in Belgrano that was basically… Read More A New Spring?
I have, over the years here, visited the Reserva Ecológica Costanera Sur many a time, and written it up twice – here and here. It’s a lovely way to spend a good part of the day wandering “in nature”. I’ve also been to the Reserva Ecológica Costanera Norte, but for some reason never wrote it up –… Read More Northern Reserve
March 29 & 31 – 2018 – 29 & 31 de Marzo Prawns, calamari, and cockles, cured in an emulsified “cream” of red rocotos, lemon and lime juices, olive oil, salt, white pepper; fine dice of red onion, tomatoes, avocado; fresh corn, cilantro. Langostinos, calamares, y berberechos, curado en una “crema” emulsificada de rocotos… Read More 2018 Menu #14
A little something different, with a solo night out before Henry got back from Peru. I spotted a listing for this quintet, Damian Bolotin + Cumpas playing at a small venue on Av. Córdoba, CIRCE Fábrica de Arte. The billing was for a sort of fusion between classical, jazz, and tango music, and I decided to give… Read More Bite Marks #57