If you love strips of gelatinous, head-cheese-like substances and grayish-tan, pork liver-loaf-like lunch meat on your sandwiches – and let’s face it who doesn’t? – then you need to high tail it over to Nhu Lan Restaurant and Karaoke Bar on Spring Mountain Road.
Author: John Curtas
The Art of Eating
As much as ELV would like you to think that we are the ne plus ultra of food writers, possessing that essential je ne sais quois,* in moments of certain humility,** we’ve been known to recognize the superiority of other journalists.*** One such bloke is Edward Behr, a fellow who I imagine looks a lot like his name as he pecks away in upper Vermont churning out the Art of Eating four times a year for the food cognescenti**** in America.
Bartolotta Ristorante di Mare shamelessly imitated in New York
I heart New York. I really do. I travel there at least twice a year and used to live within an hour of Restaurant Row (just off of Times Square) on West 46th Street.
And nobody, outside of a native, loves New York restaurants more than I do. I can wax poetic about Big Apple eateries from Gray’s Papaya to Patsy’s Pizzeria; wd-50 to Le Bernadin; BLT Fish to Bar Boulud. But it’s become increasingly evident that the New York food scene, cutting edge though it may be, is also capable of shamelessly imitating what’s already happened in Vegas, and claiming it as its own.
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