Serious Eats - seriouseats.com

For sustainably raised Large Black pigs ears check out Moon In The Pond Farm. (for pick up at the farm only)

I, for one, hope that offal is indeed becoming a trend. Apparently, identifying and condemning any new trend is also becoming a trend; it used to be that such positive trends were called "progress."

Having tasted offal prepared the right way according to recipes from many cultures, I must say that the textures and concentrated flavor of the nasty bits adds a whole new dimension to the enjoyment of meat.
In this land of gastronomic plenty, limiting oneself to a few muscle groups is just plain shortsighted (and, as noted above, wasteful). I'm not saying chicken breasts and pork chops are bad, but they're not offal either.

Of course keep Bon Appétit open. It is the direction America is heading. We still are in a recession and if the recession ended tomorrow people's spending habits have now changed. Gourmet does not fit that model. I have been an avid reader of Gourmet but as I read it I always think wouldn't it be nice if I had the money to do this or make that or go here so at the end if each issue I am a little depressed. I wonder what will happen to their great televison program Gourmet Diary of a Foodie.

A friend of the owner once mentioned that the Mexican food at DaddyO's is actually pretty good, a credit to their Mexican cook.

Your review wasnt bad..but to see in headlines "daddy o falls short of bar food greatness"..man..i dont know what true bars you normally eat in, i work in a 3 star restaurant and daddy o has the best bar food in the city. period.

Really like the photo of the tables/place settings, great depth of field, etc... just a great composition. As always all the other food photos looks great as well... sorry to hear that the food wasn't as good as it looked. It is truly amazing that even in NYC that finding well executed comfort food at reasonable prices is more the exception than the rule.

Did anyone get a rare burger? Sometimes a restaurant makes a decision not to serve rare burgers because of health concerns. Not to be a bummer but 90% of our meat supposedly contains e.coli. You should've asked the waiter or sent it back. If it's a policy not to serve a medium rare burger, they should tell you. You'd be surprised how many establishments won't serve medium rare burgers these days!

@goodythecook-- that sounds FABULOUS!

The best success I've had with fennel is combining it with dried apricots and thickly sliced apples tossed in olive oil and salt-then roasted on a pan. It cooks fast, so you need to watch it (and use an apple hard enough to withstand roasting (Granny Smith are great for this) . My four year old son really loves this and would probably eat it every day if I let him.

I love finocchio as a digestif. No idea why it works but it does. I ate it cold like a raw veggie for most of my life then saw a gratin of fennel and just had to try it. The gratin had parm, bread crumbs, tons of garlic. It was excellent!