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Bruni "review" of Charles in today's NYT

I wonder why this place was reviewed in the first place - it's not a place most people would ever even hear of, let alone visit, to begin with. Plus, the review was almost entirely about some other restaurant (waverly inn was reviewed in this same Vanity Fair style ). I kind of don't see the point of devoting a whole review and writing process to a place that, lets face it, is a blip on the screen.

From Talk

Cooking Chinese Snow Fungus (tremella)

trim the base and steep in broth or hot water until it blooms, say 10 minutes. add it to soup.

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My favorite line from a restaurant review

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From Talk

Bruni "review" of Charles in today's NYT

I wonder why this place was reviewed in the first place - it's not a place most people would ever even hear of, let alone visit, to begin with. Plus, the review was almost entirely about some other restaurant (waverly inn was reviewed in this same Vanity Fair style ). I kind of don't see the point of devoting a whole review and writing process to a place that, lets face it, is a blip on the screen.

From Talk

Cooking Chinese Snow Fungus (tremella)

trim the base and steep in broth or hot water until it blooms, say 10 minutes. add it to soup.

From Serious Eats

Serious Eats Gift Guide: Books For Young Foodies

don't forget "Cloudy with a Chance of Meatballs" There's cheeseburgers blowing in from the west and a marvelous Jello sunset.

From Serious Eats: New York

French Food in the States: I'll Take the Duck, Skip the 'Tude

balthazar has been packed since it opened 11 years ago - that doesn't happen by treating people badly...I can't imagine what you're talking about and neither, it seems, can the throngs of people who obviously love the place. Despite it's over the top popularity, it remains a neighborhood favorite.

From Serious Eats

Pass the Sushi, Dad

Yes, the trophy kids - the kind who at the age of 2 are held high like foodie merit badges, parroting words like SHITAKE MUSHROOMS DADDY (these are the parents who will face crisis when their little gourmand progenies launch their own white food rebellion). Your picks are right on - I would add that my own kid, an average eater, loves the stewed squid at the Spotted Pig. And the gnuddi there is the worlds most exquisite baby food. The thing is kids never finish their meals, so their meals should be something that you want to finish for them.

From Serious Eats

Keith McNally Takes a Groundless Swipe at Bruni

sandro, restaurant reviewing is itself "engaging in attacks on a person's livlihood."

From Talk

Question of the Day: Ever consider a food-related tattoo?

the chef at the meeting house restaurant in Amagansett NY has a fabulous array of root vegetables and mushrooms (chanterelles!) around his forearm - love it.

From Talk

I'm bored with my panini maker.

Simple Italian Sandwiches - recipes from 'ino - will make you love your panini machine all over again

From Serious Eats

The State(s) of Fried Clams

does anyone know anything about the fry shack at town beach in Sag Harbor?

From Serious Eats: New York

Ditch Plains is not there yet

the waitress came at me with clam chowder in a copper pot. If I'm not at Jean George, I don't want the ceremony of a copper pot being spilled into a bowl. This, from a joint that puts the whipped cream can on the table with the key lime pie. What strange service affectations they have there.

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My favorite line from a restaurant review

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