We stopped in at a little joint Sunday afternoon down in the West Village, Tortilla Flats, hereafter referred to as the place with the worst service. Ever. Our party of three arrived at what I think of as the "shoulder season" of dining hours, around 3:30 or so. There was a distinct lack of greeting … Continue reading Tortilla Flats aka as the place with a waiter who must have flatlined
Tag: food
Wading in with my new wellies
Let me open with a nod to Saratoga in August: I've got no horse in this race. I state this has an attempt to assure you that I have no investment in the current Capital District food blogging dust-up. But while I don't really care either way about who is "right," I'm not without some … Continue reading Wading in with my new wellies
What’s in a name?
I've been thinking about this question, and this post, for quite some time, not sure how to proceed without sounding as if I'm trying to drum up business in the restaurant where I work. Trust me, after the amount of running up and down the steps to the kitchen that I do during a usual … Continue reading What’s in a name?
At home in Italy – dinner at Mezze Notte
Guilderland is not my usual stomping grounds, but I really need to get out that way more often. Last week the allure of Mezze Notte's restaurant week menu beckoned like a siren, you know kind of like a male siren, like this: But, anyway, back to my evening and what I ate. After a brief … Continue reading At home in Italy – dinner at Mezze Notte
Behold the mighty shrimp
I've got a question for you - what do you do with your shrimp shells? Please don't tell me you toss them in the trash because that would make me sad. You know that tossing the uncooked shells into the freezer could eventually give you something gorgeous like this, right?Since it is so simple, and … Continue reading Behold the mighty shrimp
Smooth operator
A recipe for you, courtesy of Quinn Lilly, for a fast breakfast treat for the whole family. Here's the "list*" of ingredients: Place together in blender and push the button. Simple! Seeing as how we're (finally) done with foil-wrapped chocolate Easter eggs, I imagine we'll be modifying this recipe. What will remain consistent is the … Continue reading Smooth operator
Getting ramped up
Although I generally avoid trends, thinking them to be too cliched for my attention, I have to confess to being susceptible to trends when it comes to food - specifically vegetables. Over the years, I've bought in to fiddlehead ferns and garlic scapes and jicama with varying degrees of commitment. This year, I jumped onto … Continue reading Getting ramped up
DelSo 