I can’t say that the garment district in Floresta is a place that I’d generally want to head to at night. I suppose with cabs or ubers that it’s not that big of a deal, it just doesn’t generally occur to me. And for as long as I’ve been exploring the two Koreatowns in BA, The… Read More Big or Bigger, Korean BBQ
Let’s have a little music with our review today. The Impressions live in 2012 with their hit song Gypsy Woman from 1961. It was outing number thirty for the Roving Ravenous Horde and I’d been promising to pick something up north of the city. I’d heard about this Italian spot that was supposed to be quite good,… Read More Gypsy Woman
June 14-16 – 2018 – 14-16 de Junio Trying out a new causa presentation based on one from one of our favorite Peruvian restaurants in town, Quechua. A layer of potato flavored with lime, green onion, serrano chili, olive oil, and salt; wrapped around a salad of poached shrimp, red onion, tomato, garlic, celery, lemon,… Read More 2018 Menu #28
Let’s continue (like it or not) on yesterday’s post… moving on to the places that came in in the actual top 50 spots on this year’s list. Two that I’m not going to expound on – Le Bernardin at #26 and Eleven Madison Park at #4 – as it’s been 20 years since I’ve been to either… Read More The 2018 List – Part 2
It’s that time of year again, the annual, over-hyped, San Pellegrino World’s 50 Best Restaurants awards. You know, the 50 best list with 100 on the list. You’d think by now they’d just change it and either not offer a listing of #51-#100, or change the name to 100 Best…. I always get asked my… Read More The 2018 List – Part 1
Wow, up to 60 of these mini-review posts!!! It’s been awhile, so let’s start with a round of pizzerias…. San Antonio, Av. Juan de Garay 3602, Boedo – often touted as the best pizzeria in Boedo, it’s been on my list for awhile, and I finally decided to give it a shot in passing. No… Read More Bite Marks #60
June 7-9 – 2018 – 7-9 de Junio It’s artichoke season here, for a short while, and we like to take take advantage of seasonal vegetables. One of our savory cheesecakes, with a crust infused with garlic and shallots, and a filling of ricotta, pecorino, and steamed artichoke. Accompanied by a half artichoke cooked… Read More 2018 Menu #27
Now, those don’t look all that “peculiar”, do they? It’s not that half-moon ravioli are out of the ordinary. But… the color of them is different than the usual plain flour or semolina flour, no? Much like the very first in this series… grano arso, made with “burnt flour”, or stradette, made with corn flour. These are ravioli… Read More Peculiar Pastas #9