Notes From the Road

September 5th, 2012 § 1 comment § permalink

By the time the year is over, I will have attended five weddings. This breaks my 2008 record, a fact I’m commemorating by wearing all of the same dresses. Or at least the one(s) that still fit(s), a category which shrank significantly after the second wedding, in Spain, where all personal ham consumption records were shattered.

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Hong Kong: Tim Ho Wan

March 10th, 2011 § 6 comments § permalink

The first time I visited Tim Ho Wan I was alone. The friendly bunch next to me was impressed by my ability to put away the pork buns.

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Rome: Volpetti

January 3rd, 2011 § 10 comments § permalink

The Volpetti brothers set up shop in Testaccio in 1973, offering a pan-Italian variety of products, as well as goods from their own kitchens. It’s a beautiful place.

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September 25th, 2010 § 4 comments § permalink

As I began to write about lunch at Noma, it felt a bit like describing a dream, not in the ideal sense (dream job, dream boy), but in the vivid unlikeliness of it all.

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Hong Kong: Martha Sherpa’s Cooking School

August 5th, 2010 § 6 comments § permalink

Martha Sherpa runs a tight ship.

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Giolitti Gelato

March 28th, 2009 § 2 comments § permalink

This has to be one of the most useful signposts in all of Rome, communicating two things every tourist needs to know: How to get to the airport and how to get to the gelato.

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Florence Prime Meats

March 3rd, 2009 § 1 comment § permalink

If I need meat, I call Florence.

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February 10th, 2009 § 6 comments § permalink

I’ve eaten at Ippudo at least a dozen times since my first visit last September. The total would be higher if I hadn’t been away much of the fall and Thanksgiving and Christmas. When I’m there, slurping up noodles, all I can think about is when I’ll be able to come back. It’s a weekly thing now.

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La Fourchette (Avignon)

June 26th, 2008 § 1 comment § permalink

La Fourchette was busy, as I suspect it always is. Regulars, business people and a few tourists filled the sunny room, and everyone seemed to be ordering fish, which was presented on a heavy platter and then take aside to be fileted. The serveuses ran around, a little harried, but the chaos was controlled and happy.

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