We’re having a good time in New York. After a somewhat stressful journey here — tech troubles at Newark Airport, getting through customs, etc — we arrived and almost as soon as we did, our schedule filled quickly with people to see and places to go. And by that I mean, places to eat. While not a restaurant or bakery, I made it a point to hit Rainbow Kitchen Supplies (272 Bowery) which is the most well-organized of all the restaurant supply stores on the Bowery, and I picked up some Cambro containers, slotted spoons, a silicon mat for my beloved quarter sheet pan, and three pairs of kitchen tongs, which aren’t commonly used in France. People have told me they don’t like them because they pierce the food, so instead they use a two-ponged meat fork, which you stab into the food, for turning over meat 🤔. Since that actually doesn’t cause all the juices to run out, I’m stocking up on tongs.
I’ve also been thinking about the newsletter, how I want it to keep it a casual place to keep in touch and write about things. I’ve been going back and forth with my editor/proofreader to figure out a system that’s not too onerous. Editing and proofing is several day process and most of the time, nothing here is time-sensitive, so that’s okay. On the other hand, sometimes I just feel like writing something up and sending it out. Also, she’s on break for the holiday weekend and I’m not. So here you go, #unedited  The day after we arrived, my friend Mat Sabbagh texted me. If you’ve read Drinking French, he’s the distiller in Burgundy I met while writing the book, who travels around with an alembic still on wheels, distilling fruits and roots (gentian) for people in French villages, and also has built a spiffy new distillery which you can visit and do a tasting at. He’s preparing for a U.S. launch in the fall.
We didn’t have much time for lunch, so I suggested nearby Tim Ho Wan, and I took control, which gave me a chance to order my favorite dumplings on their menu. Having had a steady stream of visitors in Paris last month, I’ve decided rather than ask people what they want, they like it if you just make decisions for them. ... Continue reading this post for free in the Substack app
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Saturday, May 24, 2025
Eating Around New York City
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