Serious Eats - seriouseats.com

That's good news! I was just thinking about haggis. The wife went to St. Andrews so I have had lots of haggis here and in the UK. I love it. Although I will agree with other comments in that I could do without the lungs ('lights' as they are called in the UK). To me the best haggis is the heart/liver variety. Happy Burns Night!

Excellent article. Thank you for being so rigorous with such an important topic. I actually conducted my own pizza experiment with 'all purpose' vs. 'double zero' flour. Check it out here: www.demianrepucci.com Thanks again. And keep up the great work!

Sripraphai without a doubt. The crispy fried watercress salad is a must. Our last dinner there we brought a visitng aunt and uncle after an afternoon at the US Open. I suggested we get off the 7 and go to Sripraphai. The wife was fuming at me because she was tired and just wanted to go home and have leftovers. To her defense, she was pregnant at the time... but, hey, when guests are in town I feel the need to make sure that NY food blows them away. And Sripraphai nailed it that night. Even with just the few dishes we ate. I was initially bummed when uncle ordered vegetable curry. I thought it would be one of those 'just-in-case' dishes on the menu for non-meat eaters. I wasn't interested in trying it buy when uncle said it was a little too spicy for him I gave it a try to test it out. Amazing! Even after a super delicious crispy watercress salad this vegetable curry was the best dish of the night. Depth, complexity, heat - it had it all. Sripraphai truly has a lot going for it. Evidently I need to explore the menu further. And the wife has come around too since aunt and uncle still rave about the meal. I can't wait to find another excuse to go back there! Check out my other restaurant reviews at www.demianrepucci.com Thanks!

Interesting interview...
I recently wrote my own review of Co.
The restaurant is pretty similar to its pizza - super ingredients and passion for purity... but rough around the edges.
See it at: http://demianrepucci.com/2009/10/16/co-pizza-tradition-in-modernist-clothing/

Thanks for the photos. With all that bun-age in the shots, it looks like several chefs whished they were in the burger competition. Too much bread! Michael Cirino of A Razor, A Shiny Knife looking sharp as always. But what happened to Josh Ozersky's noggin? Did he get into a food fight? Their meatballs had a molten veal tomato sauce suspended within the fried pork and panko shell. Super delicious (I helped make them). I posted about A Razor's dinner on Saturday night at www.demianrepucci.com