FOOD GLORIOUS FOOD, WHAT IS THERE MORE HANDSOME? GULPED, SWALLOWED, OR CHEWED, STILL WORTH A KING'S RANSOM: I'm not one for adding to the blogroll, but thought I'd mention a couple of interesting newish blogs for those who are interested in food and wine. Eric Asimov, the wine critic for the New York Times (and former author of the always excellent "$25 and Under" restaurant column) and Frank Bruni, the NYT's restaurant critic for the last couple of years, are now blogging about their particular areas of expertise.
Diner's Journal has thus far included an interesting melange of topics ranging from preliminary reviews of new restaurants (most recently A Voce and Buddakan Comes to New York), coatcheck tipping policies, and the glory of brussels sprouts (hallelujah!) to the NYT's policy on re-reviewing restaurants, a food-related book review, and so forth.
The Pour is similarly wide-ranging: personal thoughts on legendary wine critic Robert M. Parker, Jr., a review of an Alsatian restaurant with an excellent beer list, a diatribe on the mediocrity of certain restaurants' wine lists and the creativity of others', and an ode to an aged Rioja rosé.
Interesting stuff on both blogs -- bon appétit! Or should I say salut?
Danke sehr an den Autor.
ReplyDeleteGruss Nadine