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