Wednesday, June 25, 2008

Food lust list # ... 5?

EDIT: One more spot! This has been on my list but I forgot to add it: Scarpetta.
Scott Conant's (Alto, L'Imperio) latest venture of which he is both the chef and owner. Who can resist with this glowing review by the Village Voice's Robert Sietsema?
"The breadbasket is a miracle of selection, featuring white bread with an airy crumb; a dense, sea-salty focaccia; a crusty dinner roll; and a spin on Brooklyn lard bread opulently stuffed with ham and cheese. The breads come with three dips, including lemon-infused olive oil, chunky eggplant caponata, and a whipped-butter-and-mascarpone mix."
"The main courses, however, pale in brilliance compared with the pastas. Foremost, we have the amazing agnolotti dal plin ($24), a standard from Piemonte that Conant, in a Times interview, declared was the last thing he wanted to eat before he died. These bulbous misshapen pouches contain a divine mix of veal, truffles, and cabbage so finely puréed that it would make excellent toothpaste—though you'd insist on swallowing it after brushing. If you want to freak yourself out with richness, I'd recommend the duck-and-foie-gras raviolis ($22), which resemble Revolutionary War tri-corner hats."

Van Leeuwen Artisan Ice Cream
From the website: We set out to make the best ice cream possible. To create the custard base, we use ingredients from only three sources:

We use absolutely no stabilizers, preservatives or unnatural emulsifiers.
Our products are 18% butterfat and 30% overrrun. It is dense, creamy and rich.
The flavors are unexciting but I am interested to try this newest addition to the gourmet dessert truck boom: Ginger, Coffee, Strawberry, Peppermint Chip, Chocolate, Vanilla, Pistachio, Giandujia, Red Currant, Hazelnut...

Thanks to Chris for this link. Located just a 15 minute walk/5 minute bike ride from us in Prospect Heights, this American restaurant has a promising seasonal menu:

The steamed zucchini blossoms and sweetbreads sound awesome, as does the lemon almond poundcake with rhubarb sorbet.

1 comment:

Bonbon Oiseau said...

James looks great--thanks.