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Sep 7, 2023Liked by Alexandra Stafford

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.

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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!!

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Sep 6, 2023Liked by Alexandra Stafford

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. ❤️

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Totally get that :)

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Totally get that :)

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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.

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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)

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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.

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Tried the counter top method for scallions last week and they turned yellow in a day...

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Sep 6, 2023Liked by Alexandra Stafford

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!

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Good to know! I will check them out :)

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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.

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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.

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