Another day, another cocktail.* Yesterday I blabbed about the Dublin 8. Today I’d like you to make a love connection with a sweet little number known as the Double Date. My friend Marc Balgavy came up with this one and hipped me to it at a backyard garden party I hosted a few summers ago. … Continue reading Cocktail recipe: The Double Date
Jeremy Sidener (on right in photo), a longtime friend who works as a bartender in Lawrence, Kansas, created this drink back in ’96 or ’97. Jeremy concocted it in honor of a friend of ours who had recently returned from a year abroad in the Irish capital. The drink takes its name from the Dublin … Continue reading Cocktail recipe: The Dublin 8
Restaurateur and Top Chef judge Tom Colicchio has introduced several new gimmicks at Craft in recent months. First, in November 2008, it was Tom Tuesday Dinners, in which, as one wag pointed out, (and I’m paraphrasing) “It’s gotten to the point that it’s news when a chef actually cooks at his own restaurant now.” In January, he announced Damon: Frugal Friday, partnering with his executive chef, Damon Wise, in offering an all-$10 menu. The latest bit to come down the pike (in early February) is Halfsteak, which Ed Levine pronounced “half good” on Serious Eats New York (Tom Colicchio’s Halfsteak Is Half Good).
Now that Colicchio has set the precedent and I’ve set the stage for you, I am pleased to announce my own clandestine restaurant concepts (I’m also capitalizing on the “secret dining” trend). Ladies and gentlemen, I give you… Continue reading “My new restaurant-in-restaurant concepts”
I started Twittering as username “Slice” back in early 2007. (I try to grab the username “Slice” on whatever new social-networking crap looks like it’s going to be popular.) I started Slice, the blog, in late 2003. It consumed a fair amount of my nonworking life (and, yes, some of my work life, too — … Continue reading New Twitter account
I usually don’t eat sweet stuff for breakfast. But whenever we go to Wildwood, New Jersey, we start the day at Britton’s Gourmet Bakery, where I get their “world famous apple fritter.” It’s world famous, I suppose, because Ronald Reagan ordered a batch of them on someone’s recommendation and then wrote a letter to Britton’s … Continue reading Apple fritters from Britton’s Gourmet Bakery