Why do we heart NYC so much? Is it the energy we get from walking the streets? The true twenty-four hour nature of the city? Its culture, arts and museums? The throbbing heartbeat of a place pulsating with vitality no other city can touch? Or is it the world city you see on the streets — a cross-cultural stew of sites, sounds and smells that is a constant source of wonderment and allows no room for boredom?
Sure it’s all that, but mainly we love it because the food is so fucking good.
This pate de campagne (country pate)…
….according to Boulud Brasserie Chef de Cuisine Rick Mace: “(I)s a mélange consisting primarily of pork shoulder, chicken liver, and foie gras. (ELV thinks the inclusion of foie gras probably takes it outside the realm of “country” charcuterie — but we quibble).
ELV has no idea what these people are doing. Even less what they’re doing on the walls of a steakhouse. But they sure seem to be enjoying themselves! Perhaps they’re just as ecstatic as ELV over the cheese selection here.
What this gal is doing pointing a machine gun at us outside the Men’s Room is also puzzling….
….but it sure makes us think twice before mishandling Mr. Happy.*