PrintThis Week in 'New York Times' Food News
Two Stars: A Voce Columbus under Missy Robbins, Sifton writes, "is bright and airy, loud when crowded, pretty after a fashion, [and] perfectly good," a fine restaurant ripe for replication.
From Gathering To Hunting: Hunting is now joining market-going and butchering as a popular urban pursuit.
Bring Your Leftovers: A post-Thanksgiving potluck that's been held in Jamestown, Rhode Island, for the last ten years.
Eric Asimov: On Italian digestivos, far beyond grappa.
What to do with leftovers, Bittman's Turkey Day advice, Bill's Bar and Burger, and more—after the jump.
The Temporary Vegetarian: On potato tortillas, a classic Spanish tapa.
Chill Out: The Minimalist calling for a lower-key Thanksgiving.
Gulluoglu: A "trim Turkish bakery and cafe" with a "dizzying display" of baklava.
Bill's Bar and Burger: Sifton's not-so-rave review.
Leftovers: Mark Bittman's turkey curry.
Carbo-Loading: Pasta with kale pesto and butternut squash.
Food Stuff: Sigmund Pretzel Shop, Sarah Black of Fairway's bakery, and Japanese hot pots.
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3 Comments:
Whoops- just lost a ton of respect for Mr. Sifton's palate. No flavor in the beef at Bill's? Is he nuts? Perhaps he got there on a real bad day, but I don't see how his burger could have possibly been "amazingly underdone" when the darn things are about 1/4 of an inch thick...
J. Kenji Lopez-Alt at 12:11PM on 11/25/09
@Kenji: That was our collective reaction, too. And "underseasoned"? Not any of the multiple burgers on the multiple times we've been there. I like a salty burger and that's what Bill's was.
Carey Jones at 12:16PM on 11/25/09
Bill's seems the new "hip" place to hate. I've never been, but its just an observation.
pastry262 at 2:34PM on 11/25/09