Comments for A Life Worth Eating

Comment on Motorino by Alex

Alex — Thu, 11 Mar 2010 11:44:17 +0000

Woah, that looks like a darn near perfect pizza. Good to have you back posting again

Comment on Motorino by adam

adam — Tue, 09 Mar 2010 13:56:59 +0000

Thanks! Hope you guys enjoy …

Comment on Paul Bocuse by TS Gordon

TS Gordon — Sun, 07 Mar 2010 08:12:42 +0000

Your pictures have brought me closer than I had ever hoped to be to experiencing the work of this celebrated master. Like Paul, I am not a foodie, and I wonder even now, if it wasn’t broke, why are all these Americans trying to fix it? And, not just food, they try to ‘fix’ the entire universe, in most ways well beyond their abilities or comprehension. Gentlemen, you speak of foams and molecular nonsense, much BS straight from the lab at CIA, etc. Is it real nutrition, in light of the encroachment of GMO’s-everywhere. Garbage littering the store shelves like so much rubbish after a flood. ..Yes these sauces of Escoffier, they were ‘that’ much better and it’s just that today nobody who really gardens wants to have a thing to do with you TV gen. foodies.

Bon Ap!

Comment on Motorino by Robert Knopf

Robert Knopf — Sat, 06 Mar 2010 16:32:23 +0000

Adam: These are the best pictures of pizza that I have ever seen. You made my wife and I very hungry. We will be adding this to our itinerary the next time we are in New York. Good job!

Comment on Kesté Pizza & Vino by adam

adam — Thu, 04 Mar 2010 21:43:22 +0000

There’s definitely a trend for highly specific, even one or two-dish, “restaurants.” Take Porchetta for example, serving one specialty pork sandwich. But I don’t think a restaurant with a decent-sized dining room in the village would survive long with two dishes on the menu, especially a pizza restaurant. Diet aside, New Yorkers are so deeply accustomed to NY-style pizza with pepperoni, mushrooms, and other toppings that it may be too much of an immediate adjustment.

Comment on Kesté Pizza & Vino by Peter Merelis

Peter Merelis — Thu, 04 Mar 2010 21:25:06 +0000

I disagree that opening a restaurant in NYC without light/veg options is operationally suicidal. Seems to me that there is an increasing number of successful establishments doing just that. Sure they tend to be smaller places at the moment, but I’d venture to guess that there is less friction to challenging long-standing assumptions about what New Yorkers want/need when there’s a smaller investment involved. What’s so special about David Chang? Certainly there’s a cult of personality involved but I don’t think it’s the primary driver of his runaway success. I think it’s more indicative of a growing trend toward honest, good food as a response to being caught up in a vortex of health-consciousness taken to the extreme.

Comment on Marea by Marcio Silva

Marcio Silva — Mon, 01 Mar 2010 20:00:54 +0000

Finally you showed up with yet another great review. Thanks.
Adam, you shoud try Falai Restaurant. Since the Chef Mauro Buffo took over, things changed to a much better level over there. Mauro worked many years at Marchesi, Le Calandre and over 6 years at El Bulli. You should check the place out.
Abraço,
Marcio

Comment on Marea by Linn @ Swedish Home Cooking

Linn @ Swedish Home Cooking — Wed, 24 Feb 2010 17:36:11 +0000

Your blog has become one of my new favorite blogs! Keep it up. I’m looking forward to read more. I’m actually probably going to Buenos Aires soon too. So this is just p e r f e c t. :)Linn

Comment on Marea by Laissez Fare

Laissez Fare — Wed, 24 Feb 2010 16:06:45 +0000

Thanks for the review. Wow, the menus does certainly read very well (like you say, on paper some of it sounds great), but what use is that if the flavors don’t come together? Sounds interesting, but won’t be high-up on my NY hit-list given the seemingly rather unsuccessful flavor combinations. The food is certainly nicely presented though (nice photos too) and service sounds about perfect. If you go back and change your mind, please let me know!

Best regards,

Comment on Marea by adam

adam — Tue, 23 Feb 2010 06:02:10 +0000

I heard the same thing. It was one of the biggest motivating factors for my visit!