Year: 2011

Our Usual at BEIJING NOODLE #9

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The food at Beijing Noodle #9 is so delicate, polished, and hyper-delicious, it’s almost scary. Chef de Cuisine Li Yu and his cooks present Chinese food on a level most Americans are unfamiliar with —  taking classics like kung pao chicken, black pepper beef and soup dumplings and elevating them to an almost pristine level of refinement that you will not find outside of a formal Chinese banquet. (For the uninitiated, Chinese banquets represent the ne plus ultra of their cooking arts.)

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ELV’s Thought for the Day

From a long distant past nothing subsists, after the people are dead, after the things are broken and scattered, still, alone, more fragile, but with more vitality, more unsubstantial, more persistent, more faithful, the smell and taste of things remain poised for a long time, like souls, ready to remind us, waiting and hoping for their moment, amidst the ruins of all the rest; and bear unfaltering in the most impalpable drop of their essence, the vast structure of recollection.* – Marcel Proust

* All that after a single bite of a madeleine. Imagine what he might’ve written had he liked t-bone steaks?

Eat This Now – Caloric Concupiscence at TABLE 10

Heat got you down? Looking for a deeply satisfying summer-y dish that combines the best of cheese-y macaroni with big chunks o’ lobster? Then Sean Roe’s lobster mac ‘n cheese at Table 10 is just what the doctor ordered.

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“But ELV,” you’re probably thinking to yourself right about now, “what should I end such a stunning lunch with…especially if I’m feeling fit and thin and ready to lap up some Lagasse lusciousness?”

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