Serious Eats - seriouseats.com

sunlight and smiles bathe
these heroes of sandwiches:
this is summertime.

(Okay, I'm done.)

meatballs and banh mi
meet on Governor's Island;
me, I eat them all.

I opened up the Yelping here, so I'll just excerpt my quick review:

"I was, frankly, expecting the worst, but I was pleasantly surprised when it arrived. Steaming hot, the crust was charred pretty nicely! The upskirt check showed some char as well -- we should all know by now that all good pizza crusts are mildly carcinogenic. The cornicione (end crust) didn't really show much puffing up, however, at least compared to the local standard of Motorino just a few blocks away... The first bite struck me as... salty. I eventually narrowed this sensation down to the tomato sauce... The cheese was unremarkable, neither spectacular nor offensive, though it did exhibit that characteristic of so many Neapolitan-style pies: it tended to slide off the slice. I only realized when I got to the cornicione that the entire pie had been slightly undercooked, even for a Neapolitan style. There was a slightly suggestion of gumminess in the center of the cornicione which I barely noticed during the first slice, but by the time I had made it through a few, my jaw noticed it easily. A little longer in the oven, guys -- maybe I'll ask for it 'well-done' next time. The pie could tolerate a little more char anyway. Other than cooking time and a lack of rise, the crust tasted respectable enough."

Filipino barbecue.

Dim sum. Perhaps at multiple places.