Live in NYC and been meaning to go but it's always so booked (love I Sodi and Buvette). But got your email and just for grins decided to check and, surprise, there was a 4:45 yesterday. Salad didn't disappoint for sure - but the white negroni, anchovies with those salted, cultured butter bombs, carpaccio and artichokes, big bowl of clams and the skate didn't either! Thanks, as always, for your posts.
That's amazing! I have to say, and remember this was a 3 pm reservation, but there were plenty of empty tables around us, and I wondered if walking in or calling day of is the way to go. I am upstate, so we had to plan, but yay for you!! I might have to make the white negroni tonight, and I am dying over your other ordered items: artichokes were high on our to-order list. And I love both clams and skate. We are scheming to get to I Sodi next! Thanks for sharing!!
Made it for NYE in 2019 and thought it was worth the effort for a special occasion. Now I have a toddler and I can only have fussy foods in restaurants. ❤️
If you’re like me and have a ny Times subscription but not an additional subscription to the cooking/recipe section here is the link to the recipe from another source, mustard version : https://gabriellaquille.com/via-carota-insalata-verde/ Ali I hope that next time you reference a ny times recipe or anyone else’s that requires a subscription you will note that. I love the times but think it’s chintzy of them to charge an extra $5 a month for recipes that were previously included with our subscription. I’m looking forward to making this salad and especially the dressing. Sounds like you had a wonderful time and delicious meal.
Yeah same with the 4:45 res. Empty tables around us. They didn’t use to take reservations at all so now it’s a limited number on Resy and the rest is walk-ins. But that can be hours wait.
I wasn’t that impressed after all the preparation, but it was delicious. Not a repeat until read both versions again Fyi , Via Carota had their popular drinks bottled ready to buy online. Not bad!
Oh no! I am finding in this heat the method is not as successful as it was earlier in the season, but I still prefer it to the fridge. I might suggest trying the water method in the fridge, if space permits.
I am keeping a close watch on this latest countertop bundle of scallions and will report back on the method in next week's newsletter. I also just trimmed away some dry outer leaves from the remaining scallions from last week's share and tore away the scraggly ends, and they look good as new. I'll include a photo next week.
Live in NYC and been meaning to go but it's always so booked (love I Sodi and Buvette). But got your email and just for grins decided to check and, surprise, there was a 4:45 yesterday. Salad didn't disappoint for sure - but the white negroni, anchovies with those salted, cultured butter bombs, carpaccio and artichokes, big bowl of clams and the skate didn't either! Thanks, as always, for your posts.
That's amazing! I have to say, and remember this was a 3 pm reservation, but there were plenty of empty tables around us, and I wondered if walking in or calling day of is the way to go. I am upstate, so we had to plan, but yay for you!! I might have to make the white negroni tonight, and I am dying over your other ordered items: artichokes were high on our to-order list. And I love both clams and skate. We are scheming to get to I Sodi next! Thanks for sharing!!
Made it for NYE in 2019 and thought it was worth the effort for a special occasion. Now I have a toddler and I can only have fussy foods in restaurants. ❤️
Totally get that :)
Totally get that :)
If you’re like me and have a ny Times subscription but not an additional subscription to the cooking/recipe section here is the link to the recipe from another source, mustard version : https://gabriellaquille.com/via-carota-insalata-verde/ Ali I hope that next time you reference a ny times recipe or anyone else’s that requires a subscription you will note that. I love the times but think it’s chintzy of them to charge an extra $5 a month for recipes that were previously included with our subscription. I’m looking forward to making this salad and especially the dressing. Sounds like you had a wonderful time and delicious meal.
Ooops... had no idea that was behind a paywall. Here's another option: my go-to large batch shallot vinaigrette: https://alexandracooks.com/2018/03/15/favorite-kale-salad-large-batch-shallot-vinaigrette/ (simpler, very tasty)
Yeah same with the 4:45 res. Empty tables around us. They didn’t use to take reservations at all so now it’s a limited number on Resy and the rest is walk-ins. But that can be hours wait.
Tried the counter top method for scallions last week and they turned yellow in a day...
I wasn’t that impressed after all the preparation, but it was delicious. Not a repeat until read both versions again Fyi , Via Carota had their popular drinks bottled ready to buy online. Not bad!
Good to know! I will check them out :)
Oh no! I am finding in this heat the method is not as successful as it was earlier in the season, but I still prefer it to the fridge. I might suggest trying the water method in the fridge, if space permits.
I am keeping a close watch on this latest countertop bundle of scallions and will report back on the method in next week's newsletter. I also just trimmed away some dry outer leaves from the remaining scallions from last week's share and tore away the scraggly ends, and they look good as new. I'll include a photo next week.