Today’s episode of Resto Store-Front Typography offers a mixed bag. Look and feel says polish and elegance. But why provide cross-streets at the point where people are already at said cross-streets?
Image via WeLoveTypography
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Sottaceto is Italian for vinagery bits of veg that refesh the palate and brighten a dish.
The house pickles at Brooklyn’s Umi Nom. by Ramsay de Give via WSJ PhotoJournal.
Read MoreSarah Silverman’s not everybody’s cup of tea. You’re never quite sure with her. She’s always just a couple of degrees off. But it warms my heart to see the Denny’s logo off to the side while she mugs with Dave Koechner on his digital show, “Always Open,” as in, Denny’s is…. If only for Silverman’s impression of Neve Campbell, or maybe it’s the “two lies and one truth” game, it’s hard not to give Denny’s kudos. Here’s the trailer. Here’s the first in the series: Justin Bateman. Watch for Will Arnett, Amy Poeler, Kristen Bell, Will Forte. I’m going to say it. It’s a Grand Slam.
Identity and collateral design for this Vancouver boite is the work of Glasfurd & Walker, who are also fans. They say the porchetta sandwich and the maple bacon ice cream sandwiches became instant hits.
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Chocolate. Absinthe. Donuts. Said to be the signature work of pastry chef Zac Young at Flex Mussels in Manhattan. No wonder why. Photo: Daniella Zalcman via WSJ
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Worth gathering a party of eight just to nab this table.
I’d opt for a very long lunch, for as much daylight as possible. Dusk would be too bittersweet, as it is here. Too soon, the vista’s going to fade to night, still beautiful, but less so.
I wonder: with a view this delicious, would the food compete by being especially good, or would it be a lost cause, an irrelevant silence, little more than background noise for the senses?
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… is often a very simple thing.
Chicken Pot Pie from NYC’s Celsius. Via Ramsay de Give for The Wall Street Journal
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Pretty frickin’ hot.
Wearing a respirator mask, Sous Chef Wahid Baig shows off the famous Phaal Curry at a Brick Lane Curry in Little IndiaNYC this week. Getting a whiff of fumes as the curry is heated up is enough to make your insides burn. Ramsay de Give for The Wall Street Journal
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In my mind, I’m cutting into one of them to see the cross-section, thinking of tongue, which frankly, I don’t really like to do. But from a snout-to-tail point of view, I like that they won’t end up as waste.
At first, I thought they were clever beignets, which provoked a smile, but only briefly, because even though a sweet bit of fried dough is always an expression of genius, I’d have to pass. For all you adventure-seekers, let me know.
This is the work of April Bloomfield of Breslin, a new NYC resto.
Here’s more on roasted snout.
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