Mexico

Excellent hotel food in Mexico City (Hotel Geneve) above.

This very authentic Mexican restaurant was written up by the New York Times - in the 1960's. Still very good (we went twice).

Hotel breakfast.

We arrived in Acapulco to a house party.

Joe had bought a goat.

Went fishing in Joe's mega boat (that's Joe on the left) and had it three ways for dinner

Light dinner the next night.

Hotel food in Mexico City (above and below)

Pulled pork and mole.

Breakfast before departure.

Chicago

Lao Sze Chuan - chili pepper chicken (so HOT and so delicious).

Union - Sea Urchin ice cream (savory).

Han202 (new Chinese) - menu

Han202 - amuse

Han202 - salad

Han202 - salad

Han202 - duck

Han202 - calamari

Han202 - Chinese something (kind of disappointing actually)

Han202 - dessert

Han202 - dessert

Girl and the Goat - breakfast (scallion pancake, egg, pork belly, etc.)

Flo and Santos - "Flying" pork wings

Eataly - antipasti

Eataly - pizza

Nightwood - agnoletti (didn't look like much quantity but turned out to be satisfying and delicious).

 Nightwood - salad

Nightwood - "pulled" mozzarella

Nightwood - fried smelts

 

Nightwood - pasta and clams

 Nightwood - sirloin

 Nightwood - duck

Nightwood - striped bass, 45 minute egg, dungeness crab sauce, crispy onions (outstanding).

 Nightwood - dessert

Nightwood - dessert

Nightwood - dessert

Brooklyn

Franny's Pizza in Brooklyn - absolutely amazing:

Another Eataly

A second visit to Eataly was (for me) another first: raw, shaved asparagus.

Here is my take:

Asparagus, romano, (olive) oil, lemon zest, lime juice (have I previously mentioned Nellie and Joe's Key West Lime Juice?), Hawaiian Black Lava Sea Salt (thank you Kathy).

An excellent summer dish - if you have the time. Shaving the asparagus isn't quick - partly because I had thin asparagus. I used a vegetable peeler but ended up cutting them into fifths or quarters with a knife that could be sharper.

Brussel Sprouts

I had this (the Brussel Sprouts) at Eataly last weekend. Simple and really delicious:

Using the grater blade in a food processor, grate the sprouts in batches. Mix with olive oil, sea salt (big grain to give a nice crunch) and fresh Romano cheese.

Comes with mashed potatoes and a pork chop. All that I did for the potatoes was to boil - with not so much water - until the potatoes are soft and the water is almost gone. Smash and add salt. Also very simple.

This and that

Some dinners this week:

Tuesday:

Mussels with wine, herbs and arugula

Wednesday:
Dead bovine flesh with live bovine milk caramel, (more) arugula and mushrooms. I'm on a mushroom kick lately.

Thursday:

Pasta, (leftover) mussels, broccoli and croutons. 3 thumbs ups mostly because of the outstanding pasta:

Monday was dinner with a client if you are wondering. :)

Scallops

Seared scallops with an arugula vinaigrette, toasted ham, sautéed asparagus and potato puree with goat cheese and honey: