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| | Via Emilia | | | “The chef-owner of the former Trattoria i Pagliacci has returned to his Emilia-Romagna culinary roots.” —nymag | | Cuisine: Italian |
| |  | | Posts (11) | |
| | | | | | Late last year, the popular Northern Italian restaurant Via Emilia was forced to leave its long-time Park Avenue South location because its building was in was slated for demolition. The reason? Another condo development. Say what you want about the manic pace of apartment construction in the city t... Read More | | | | | | In a neighborhood filled with high-priced restaurants, Via Emilia recently graduated from a simply decorated, almost spartan storefront to a modish new location off Park Avenue South, yet you ca... Read More | | | | | | Many years ago, JB and I had our first date at a restaurant called Trattoria I Pagliacci on Park Avenue South. I still remember what I wore (grey skirt, black sweater, black boots) and what I ate (minestrone, grilled calamari) which is a good thing because the restaurant no longer exists. Instead,... Read More | | | | | | Quick thoughts on Beppe, Bellavitae, Bread TriBeCa and Via Emilia. Read More | | | | | | In Frank Bruni's entertaining and informative piece on the food of Piedmont and Emilia-Romagna in today's Times he mentions gnocco fritto, the addictive little pockets of fried dough served with salami, mortadella, sopressata, prosciutto, or stracchino cheese (or with lardo or culatello in Italy). ... Read More | | | | | | "This was the day I just sat around and peed," announced Kare as he elevated himself from the sitting position to make a visit to the little boy's room. Diana, if you're wondering what we did the day after you left, well...there it is. Morten designated Thursday as "sleep in as long... Read More | | | | | | Will Goldfarb's Picnick is finally open. [Eater] Related: Will Goldfarb Is Changing the World, One Kiosk at a Time A new reality show in the vein of Dirty Jobs is hunting for chefs with gritty cooking habits. [Eat for Victory/VV] Is halal chicken or dirty water dogs not getting you the midto... Read More | | | | | | It's so unusual and exciting to discover a truly authentic-tasting regional dish right in your own backyard. I had this experience last night at a restaurant in Manhattan, and unfortunately it was my nephew who spotted the dish, not me. We were at an Italian restaurant, or I should say, an Emilia-Ro... Read More | | | | | | Watching the rain fall on the tomato plants in our little garden this week, all I could think about was salt and polenta. I kept thinking of an old Italian expression, ‘a pioggia,’ or ‘like the rain,’ that cooks use to describe a very loose, soft sprinkling of a granular ingredient. Flour is distrib... Read More | | | | | | Ask a Hell’s Kitchen resident to point you in the direction of the best Thai restaurant on Ninth Avenue, and chances are pretty good that you’ll soon find a Wondee in your field of vision. There is no denying that Wondee Siam has flourished in the eleven years since it opened–in 2002, the flagship r... Read More | | | |
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