at the sign of The Pink Pig

Quick Bites: Grazing In Greenpoint

[Pigging by Wilfrid:  July 29, 2013]

With stealth, over the past six months, Greenpoint has become the new Williamsburg (or new Bushwick, if Bushwick was the new Williamsburg already). And--good news--without the foot traffic.

So far, anyway, although the news about the interesting eats and drinks to be found on the quiet backstreets between Manhattan Avenue and the East River is already out.

A Feast At Joselito's And The Fantastic Fugs: 10 Years Ago

[Pink Pig Time Machine by Wilfrid: July 29, 2013]

Joselito's was a long-established little restaurant, with a cute canopy outfront, on the corner of 6th Street and Avenue C.  It moved a few years ago to Avenue D, and was succeeded by one or two unsuccessful food ventures before finally becoming a fixture as Bobwhite.

I can hardly believe it was ten years ago that we took over the whole place and fixed up a Dominican feast for a crowd of fellow fine-becs.

An Elm Grows In Brooklyn

[Pigging by Wilfrid:  July 22, 2013]

Why The Elm, asked the New York Times.  Are the elm trees nearby?  "I don't know," said Paul Liebrandt.  "I've never looked."

That's the characteristic tone of this skilled English chef, who plays the restaurant publicity game like he really doesn't care, cooks like a dream, and is currently doing the latter in a Williamsburg hotel at bragain basement prices.

If you eat only one restaurant meal in New York before Labor Day, eat it here.

Sunny, Spicy New York: Ten Years Ago

[Pink Pig Time Machine by Wilfrid:  July 22, 2o13]

Back from that extended and very enjoyable London-Edinburgh-London-Madrid circuit, I settled right back into New York dining with dinners uptown, midtown, and downtown.

I also got obsessed with poached chicken.

The Cheese: Red Rock

[Pigging by Wilfrid: July 19. 2013]

I like to be as critical of cheese as I am of everything else.  But it has to be said.  This newcomer from Roelli in Wisconsin is one of the best domestic artisanal cheeses I've ever tried.

Red Rock, colored a rich orange with anatto, and very light blue veining.  Is it a blue?  Who cares?  It's great.

Welcome To The House Of Cheese

[Pigging  by Wilfrid:  July 15, 2013]

Last week, I described a cheese tasting--cheese dinner, more like--held to celebrate the launch of Di Bruno Bros House of Cheese, a celebration of a Philly family business and the products it loves to sell.

And I promised to say a bit more about the book.  Here goes (or just enjoy the pictures).

Quick Bites: Paris Baguette

[Pigging by Wilfrid: July 15, 2013]

I am a sucker for the sandwiches from the cold cabinets at this narrow Koreatown bakery.  I often find them unlabeled, but who cares?

Last week, I picked up what looked like a BLT, but it was more of a chicken club: chicken, finely chopped bacon in a sweet-ish sauce, heaps of avocado and lettuce.

Madrid's Galleries, Botín, And Santceloni: 10 Years Ago

[Pink Pig Time Machine by Wilfrid: July 15, 2013]

I finished up a fabulous first visit to Madrid in 2003 with a deep dive into the major art galleries, and another Michelin two-star dinner, this one at Santceloni.

I also ate at the oldest restaurant in the country...and at a bunch of other good places too.

Di Bruno Bros: Wise Guy Cheeses

[Free stuff by Wilfrid:  July 11, 2013]

It was a very hot afternoon, and the air-conditioned tranquility of the Little Owl event space on Greenwich Avenue was a welcome oasis.  I needed to reduce my body temperature before sitting down to ten courses of cheese.

The Prosecco helped.  As did conversation with several cheese fanatics, not least Madame Fromage.

Porking At Tony Luke's: Philadelphia, Pa.

[A Pig at Large by Wilfrid:  July 8, 2013]

Last time I had a chance to break bread in Philly, I ate a cheesesteak at Pat's, and everyone immediately told me I should have got the roast pork sandwich at Tony Luke's instead.

This time around, everyone is telling my that DiNic's is better than Tony Luke's.  Next time.  Tony's at least lived up to billing.