NOTE 9/4/09: Due to popular demand, Julie & Julia dinner has been extended through September, Tuesday-Saturday. Check the Chef Mavro blog for updates (and see how George Mavrothalassitis makes beouf bourgignon. Thing of beauty).
Yeah, recessions suck. But they also spur all kinds of good (and delicious) things. Like last winter’s Souper Tuesdays at Town, Hiroshi’s insanely cheap $35 Locally Grown Dinner, and now Chef Mavro‘s Julie & Julia-inspired three-course dinner. Continue reading “Holy Tarte Tatin! Chef Mavro’s ‘Julie & Julia’ special starts Aug. 7”
From day one, Town‘s Ed Kenney and David Caldiero have been talking of locavorism, house-curing meats, house-made pasta, and other seductive culinary promises. From the first lunch they prepared for me in spring 2005 (before they served their first customer!) to dinner last night, this pono pair has delivered. And not just to so-called foodies, but to the community, as unflagging participants in fundraisers, as the commercial partner of MA‘O Farms and as an affordable spot for the people (check $12 Souper Tuesdays—organic greens and washtub-size bowl of house-made soup).
Four years on every time I go to the restaurant there’s something new and intriguing to try on the daily-changing, local-farmer-supporting menu. Last night it was pig head. Continue reading “Town: So pig-headed!”
It’s 2am and your insides feel like a flammable swamp. But Zippy’s, Sorabol or Wailana Coffee Shop again? Gag me with a teriburger. Buffalo, NY, transplants Tomas Arana and Eric Richter created the new Buffalo Boys Hoagies with the inebriated in mind. Continue reading “Grease monkeys: Buffalo Boys Hoagies”