Serious Eats - seriouseats.com

Bacon fat in the title of a recipe??? That's a great way to grab my attention. I have a slab of bacon that I cured and smoked. Can't wait to render some of it and make some potatoes!!!

2 days overall, yes, but AM only requires 12 hours of actual 'rental' @ the new motorino. So I'd imagine it'd be the same as you remember...you lucky b**t*rds.
FP

Ah, but will Magieri be firing up his own sourdough 2 day dough or be using the Palumbino dough?

....that's what we wonder, yes

I lived in NY all my life, then moved to Phoenix some years ago. There is NO substitute for NY pizza, but there are some pretty good runners-up. Pizzeria Bianco being a prime example. However, we have Grimaldi's now and I will tell you that pizza frozen from a box is better! Grimaldi's pizza is like tomato sauce on a wheat thin cracker. No give to the "crust", no oil, it BREAKS when you bite it! There is another pizza joint in Scottsdale which never gets any mention, too few know it's there, but it has true NY style pizza, so put this one down on your list to try: Joe's New York Pizza. The oil runs down your arm, the sauce is great and the cheese needs a sissor to detatch it from your mouth! And they even sell slices!

I don't know it they are griddled or grilled, but Pipers Kilt up in Inwood (one of three locations) has my gold standard for pub burgers. I just cant believe they haven't been written up here yet?

I made this last night, and the potatoes turned out so well. Yum!

I "went long" on Noilly Pratt after reading Felten's article. I figure I could put off the inevitable for a while. I'm storing the stuff in a basement fridge and hoping to enjoy my standard martini for a few more years. My martini's are of the 1:5 ratio with a dash of orange bitters. I've seen them referred to as "Mayflower Martini" somewhere.
I will give the new Noilly a try, of course, and hopefully like it as much or better. Thanks for the post, Paul. Gives me hope that Felten may have overstated the "mess".

Good story! But how is the pizza in this joint? Coal oven or gas?
What style? Need to round this out and get a taste. Thanks!

@Uglycuss: If they want to find him, I'm sure they're already on their way.

pizzologist is one hundred percent absolutely correct in his assessment of Jean Georges and his involvement. He's been eating there A LOT:

"I’ve been at Co. every other night since it’s opening"

"I think I’ve gained about 4 pounds these last few weeks. I need to go back on my soba diet…"

I think the griping is 99.8599% sandy vagina related.

Finally tonecapo enlightens us with the truth.

Ciao,

Paulie Gee

I have hesitated for a very long time to mention my favorite burger in the city, but finally i realize, why not share the love? The burger at Cafe Loup on 13th street is phenomenal. It's huge, fantastic meat quality, and perfectly cooked. It's a classic burger, no fancy shit: subtle spice (just salt, I reckon); nothing but bloody, juicy meaty goodness. (And chedder if you're into that sort of thing.) Absolutely delicious. It is arguably "better" than all of these burgers, with the exception of Spotted Pig's. I mean, that's just the no-competition antichrist of burgers.

Thanks, Nick - It's about time Wollensky's Grill got involved in the top tier. It was always pretty good meat, but when they re-worked it a year or two ago it skyrocketed up on my list. The true test of a top burger is one that needs no ketchup - and, though I love ketchup, it would take away from WG's superior product.