Artichoke Heart reports that the pizza at Anselmo’s is both saucy and spicy, which happens to be just how I love pizza (I prefer a goodly amount of red on my pie). AH also mentions that the brick-oven-produced pie was not too charred, which is a problem I have encountered at other ballyhooed pizza places in Brooklyn, notably Lucali. Saucy+not charred=Gastronormous must try!
Cook, Eat, Fret actually made the Bittman broccoli rabe pasta dish I mentioned two weeks ago, and declares it “perfect.” Ok, I really must try it already.
It never occurred to me that some might view juicy tomatoes to be an insurmountable obstacle in the creation of a good sandwich–in fact, I would think that a juicy tomato would be preferred. Silly me. Genetic mutators in Holland have developed something they call a “non-leaking” tomato, which will leach only 2% of its juices onto the bread of a sandwich (as opposed to 12% with regular, leaky, tomatoes). Really? We have a disastrous worldwide recession going on, and this is what some see fit to spend money on developing? Egad. [via The Food Section]
I am glad Eat It: Brooklyn had a good experience at Paninotecca 275. for years, it was one of my favorite places in the Carroll Gardens, but the last couples times I went the food was lackluster. The menu looked different, the stafff was different, and the whole place just seemed off. I hope they have returned to their former glory. I still think about the last brunch I had there involving soft baked eggs with gorgonzola; two things I can’t have while pregnant. I think a trip to brunch at Paninotecca might be due shortly after I am!
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May 4th, 2009 at 10:27 pm
Thanks for all the shout outs!! When are you due? You should take advantage of their happy hour when you’re able again!