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Karenita, riceandwheat: I live a few blocks from Tartine too, and while I love the place to death (favorite bread, bread pudding, etc.), I must say that they don't make quiche. Actually, having returned from Yountville two weeks ago, I don't believe that any non-TK operation in America really makes quiche -- they just make scrambled egg pie and push it off on unsuspecting customers. If that's not the case, than the only other explanation is that TK doesn't make quiche, and he and Cerciello need to have a new word made in their honor for the slice of heaven they serve. It is hard to understand until you try it, but TK's quiche is so unctuous and ethereal, it was easily my favorite dish of all of TK's operations in Yountville. They aren't lying about the quiche's sexuality, the thought of it makes me coo.

(Tartine's egg pie is better than most though)

every day: stir-fry.
special treat: braising.

I think tripe is my favorite specific part...but to be more specific as some have done, my favorite restaurant tripe dishes: Callos Madrilenos in Madrid (though Jose Andres' version at Jaleo is good too), Lupa's Trippa Alla Romana, A16's Tripe napoletana, and a hunanese style hot pot braise.

Of Fergus' offal dishes: soft roe on toast, chitterlings & mash.
Of Chris Cosentino's offal: calf's brain in caper butter sauce.

some hazlenut gelato I had this weekend now puts it above the other flavor favorites (pistachio, mascarpone, rum raisin, and tiramisu)

Curling finger pads back toward the palm and protecting the thumb to limit knife mishaps.

any fresh fruit that is ripe, has been chilled in the fridge, and is bursting with juices! Right now grapefruit is incredible from the winter.

If we're talking about Italian pasta, I'll agree with some readers and say the black spaghetti at Babbo's was exceptionally flavorful and balanced. Also, a papardelle w/rabbit ragu at Galileo's was delicious. In general though, long noodles of medium thickness in a light non-cream sauce are my favorite.

But to expand the conversation, my favorite noodles in the world are from East Asian cuisine. Chinese hand-pulled/la-mian, malyasian laksa, vietnamese pho, ho fun....they all take the cake and offer soothing gulps of broths when you're done with the noodles.