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BITE: My Journal
August 25, 2014
Soto
I savor the texture. Try to make the thrill last. Inhale...
August 18, 2014
Root & Bone
Give me your ambitious, your hungry, your huddled masses...
August 11, 2014
Bodega Negra
I’ve read the bleats of yelpers abused here, the indifference...
August 4, 2014
élan
What would David Waltuck do in his own kitchen again...
July 28, 2014
Awadh
It’s several castes above the typical inexpensive neighborhood...






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BITE: My JournalAugust 25, 2014
No complaints about this $15 cocktail at Soto: It’s a guaranteed high for sea urchin fiends.
No complaints about this $15 cocktail at Soto: It’s a guaranteed high for sea urchin fiends.

I savor the texture. Try to make the thrill last. Inhale grin foolishly, inhale, postponing the encore… more...


Ask GaelDecember 16, 2013
Crispy, sweet and peppery Manchurian cauliflower at Tulsi.
Crispy, sweet and peppery Manchurian cauliflower at Tulsi.

HE'S KOSHER. SHE'S VEGETARIAN. WHERE CAN I MAKE BOTH OF THEM HAPPY? Ask for a table veiled with white curtains at Tulsi and explore the vegetarian menu of Hemant Mathur who made his name with Suvir Saran at Devi. Chickpea cake with tart tomato chutney and tangy pineapple relish. Sweet, torrid, garlicky Manchurian cauliflower... more...


FavoritesApril 16, 2014

In search of the sublime cookie that almost got away… more...