Shopsin’s is moving to Brooklyn. Wonder at the marvelous information design of Shopsin’s menu or read Calvin Trillin’s outing of the restaurant in the New Yorker.
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kottke.org posts about food
Mexican Coke is growing in popularity in the US, despite Coca-Cola’s insistence that it’s the same product. (And for the record, it does taste different and better because of the real sugar used.)
Bruni reviews Shake Shack
While not exactly a starred review, Bruni ruminates on the Shake Shack in his blog and is also on a more general burger warpath.
Influential wine critic Robert Parker gave 90 to 91 points (out of 100) to a wine made by porn star Savanna Samson, denoting it as “an outstanding wine of exceptional complexity and character”. I’ll leave you to make your own jokes about the wine’s “great body” and “long legs”.
Opening day at Shake Shack
I did some important investigatory journalism today: burgers at the Shake Shack on opening day. Journalism has never been so delicious.
Why is bread in Paris better than that in the US? Good discussion in the comments.
PDF of the 2006 James Beard Award Nominees. Dan Barber is up for best NYC chef.
Speaking of wine blogs, Wine Library has a video blog about wine. Not sure about the spit bucket thing on camera tho… (thx, erik)
The Pour is a wine blog by the NY Times wine guy, Eric Asimov. Asimov joins Frank Bruni on the food and bev blogging front for the Times. The Pour includes a list of links to other wine blogs and resources as well. Nicely done.
Luther burger
Update: The burger w/donut buns is not a new invention…it’s commonly called the “Luther Burger” after Luther Vandross. Double true. (thx, scott)
The line for cupcakes at the Magnolia Bakery in Manhattan. Insane. (via ag)
The NYC Dept of Health is cracking down on the practice of sous vide (low temperature cooking of vacuum packed food for better tenderness and flavor) in the city’s restaurants. Also this tidbit: Thomas Keller is doing a sous vide cookbook…is Rulhman involved?
Bruce Cole shares his Academy Award-winning steak cooking technique.
Update: Bruce’s technique is very close to that of Alain Ducasse…but Ducasse finishes the steak with butter and garlic. Whoa, momma. (thx, bryan)
BurgerClub
BurgerClub is a message board for hambuger enthusiasts. NYC-centric, but includes other locales.
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