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Smörgåsboard: Ecuadorian Seafood, Frozen Cappuccino

Max Falkowitz
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Published: March 26, 2012 Last Updated: August 9, 2018
198848-sip-sak-sample-plate.jpg

[Photograph: Howard Walfish]

  • Mezze plate at Sip Sak: "smoked eggplant salad, fried eggplant with tomato, yogurt with cucumbers, spinach salad, olives, cheese wrapped in filo, and the most interesting tabbouleh I've ever tasted." [Eat to Blog]
  • Fish and Shrimp Casserole at Barzola comes with a peanut-rich gravy, hot sauce, and plantains. [Me So Hungry]
  • An epic lunch at Per Se ends with a frozen cappuccino: "the foam just stays there, it doesn't dissolve the way it does on top of a normal cup of cappucino." [Food in Mouth]

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Max Falkowitz Editor Emeritus
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Max Falkowitz used to work here. These days, he’s a food and travel writer for The New York Times, Saveur, Food & Wine, New York magazine’s Grub Street, GQ, and elsewhere. He’s also the coauthor of The Dumpling Galaxy Cookbook with Helen You.
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