If you’ve ever had a hankerin’ for some moldy, nasty (looking), crusty, blue-cheese-like ancient-aged beef — and let’s face it who hasn’t? — then you owe it to yourself to saunter in to Carnevino for one of their eight-month-old, dry-aged beauties.
Author: John Curtas
No No NOBU
Nothing about this place is as great as its reputation.
WAZUZU Liquid Lunch
ELV wasn’t his usual self the other day, so instead of polishing off a bottle of viscous, lychee-redolent gewurtztraminer (Zind-Humbrecht or Trimbach, usually), followed by a nice, perfumy Volnay, he decided to slug down a couple of cocktails at lunch — just to take the edge off the afternoon…if you know what we mean.