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The Brunch Dish: Potato and Celery Root Pancakes at Community Food and Juice
Community has been one of my favorite sunday brunch spots since they opened! Their BELT (Bacon Egg Lettuce and Tomato) is my favorite by far -- thanks for giving them the cred they deserve!!
Served: Goodbye Waiting Tables, Goodbye NYC, Goodbye Served
Congrats Hannah! (you actually probs don't know me haha)
I'm assuming it's the restaurant group that has a restaurant on 27th (23rd?) and Park in NYC and somewhere else with a smattering of them in SoCal (including a seafood place, a comfort food place, and the traditional one with the most amazing slow roasted pork ribs). I interviewed for that position as well (still think about it) but you're much better suited for it :) Best of luck!! I hear the program's amazing and I'm totally jeals!!
New Tazo Tea Lattes at Starbucks: Thanks, But No Thanks
While you are entitled to your opinion, I think this is a fairly flawed argument. 1.) Any latte is just espresso with flavor and milk. You could very easily order two shots of espresso with a shot of vanilla for $1.50 cheaper than a latte and then just add the milk yourself. Part of the reason why people like latte's is because the milk is steamed. It's hot milk with foam. The hot milk keeps your drink warm. And the foam is just fun. 2.) Part of the appeal of the London Fog is the vanilla flavor shot. Vanilla flavor is just a different taste than any of the free sugar alternatives. 3.) If your issue is that your tea isn't steeping, you can very easily (as I do with my barista) ask that they steep your tea for a minute before adding the steamed milk.
But honestly let's face it. Anything you get at Starbucks is over priced and part of buying a drink from there is getting the convenience of specifying your specific drink to a degree that few other coffee/tea shops can. Kudos to Starbucks for figuring out another way to make money off of us.
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Ray's pizza on 11th and 6th ave... they're not part of the chain and they have the *best* white pizza... mozz, ricotta, and lots of garlic. YUM