PrintSmörgåsboard: Irving Mill; Bún; Frankie's
Irving Mill's rib-eye for two. Photograph by Nick Solares
- "The roasted Four Story Hills rib-eye for two, a staple at Resto, has been re-enlisted" at Irving Mill [Beef Aficionado]
- The shrimp bún at Bún has gotten more traditional [Lunch Studio]
- The pizza bianca at Sullivan Street Bakery is "one of the best light bites in the city" [Eating in Translation]
- Tamarind is hit or miss, but all in all a good place for a business lunch [Food Mayhem]
- The french toast is the best brunch dish at Frankie's in Brooklyn [Eat it Brooklyn]
- Top ten dessert places in New York City [SE:NY Talk]
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3 Comments:
oops it's more like shrimp over rice noodles, not a shrimp bun...
frontstudio at 9:46AM on 11/14/08
Same thing, right? I'm pretty sure the Vietnamese term for those vermicelli bowls is "bún" (and that's where the restaurant gets it's name, right?)
Zach Brooks at 10:02AM on 11/14/08
:) Nice accents!
Of course you know what you're talking about and I know what I mean, but when I saw "shrimp bun" this morning it reminded me of "pork bun", bun as in a bread roll not bún as in rice noodles.
frontstudio at 11:28AM on 11/14/08