In which we bounce all over the map, gastronomy-wise. This time, serving up six spots – we have two Peruvian, one seafood, one Jewish deli, one vegetarian, and one classic Argentine bodegón. Not in that order. Let us start, as I am wont to do, from the depths and move on to the heights. Oy… Read More Bite Marks #102
Many moons ago on a visit to Boston, I went with my friend I was visiting to Neptune Oyster Bar where I indulged in his recommended vitello tonnato sandwich. It was as glorious as he opined, a sandwich of shredded roasted veal topped with a wickedly spicy tuna tartare and fresh cucumbers all on toasted house-made white… Read More Tuna. Veal. Bread. Go.
Here we are, the end of another month. I, of course, will be taking February 29-31 as days to do things like not drink wine, go on a diet, and exercise regularly. Because I’m just that committed. Let’s look in at my favorite dishes from the meals we served at Casa SaltShaker this last month.… Read More Fleeting February
I was once, many years ago, accused on social media of “only reviewing restaurants in Recoleta and Palermo”. It was laughable at the time, as anyone who’s spent any time reading these pages or looked at the maps I’ve got linked in the right-hand column of the blog for where to eat various foods. I’m… Read More Pizza in my ‘hood
The second half, and second dish, of the Calabria episode of Stanley Tucci’s Searching for Italy. In the previous post, I covered the sweet red onion spaghetti he waxed poetic about. In this one, we get fishy, with Spaghetti con pesce spada, or, spaghetti with swordfish. Not an easy fish to find here in Buenos Aires. As I… Read More Tucci #7b
I haven’t forgotten my Tucci series. Nor any of the series – like The Bread & Soup Project, or the L-Word Project, or getting to every Peruvian restaurant in the city, or, all the pizzerias, or shawarma, or… there are just too many of them, and as you may have noticed, I’m currently very devoted… Read More Tucci #7a
The lunch group I put together, The Roving Ravenous Horde, a few years back still exists (the starting point was here). It’s morphed a bit. About six months back the core group of us sort of took a look at things and felt it had gotten a bit unwieldy. I might have been the driving force… Read More The Horde Still Rides
Let’s start with the admission of guilt. This traditional pasta dish from the province of Matera (and surrounds) in Basilicata, southern Italy, is “supposed” to be made with troccoli. Not with spaghetti alla chitarra. But I’m using the latter, because it’s as close as I’m going to get given circumstances. Now, it’s not that there’s a huge… Read More Cod-ifying Our Pasta