[Pink Pig Time Machine by Wilfrid: April 3, 2017]
A lot of moderate dining out in this city, ten years ago around the end of March.
Let's take it from the top. A lunch at Otto featuring the testa--tasty, if too mushy at room temperature-- a quattro stagioni pizza, and from the great Meredith dessert lab, a Guinness gelato.
Back to the always-sound Ukrainian on Second Avenue for segedin goulash, a wonderful braise of pork and sauerkraut in sour cream. Down to Seward Park on Saturday morning, and to Wing Shoon for dim sum.
Upmarket, to the Donatella Arapaia/Michael Psilakis midtown outpost Anthos for multiple courses:
Pork sausages, grilled cheese, tzatszkiki appetizers
Rabbit hipolita (pasta) with snails and black truffles
Pork chop, loin, and belly
A sheep's milk cheese
Greek white wine, American red.
And after a a glass or two of Pol Roger at Wined Up, off to Bolo, Bobby Flay's enjoyable venture into Spanish cuisine.
Duck liver with sherry, tortilla, frog's leg
Arroz negro with grilled shrimp
An unspecified red from Bodegas Mauro to accompany.
Rabbit and snails, duck and frog. Business as usual, I suppose.