This was a hectic weekend—my dad was in town and I am still recovering. Some thoughts . . .
Cue needs a bathroom closer to the restaurant than the theater’s fourth floor. My dad and I were directed to the building’s apex by Guthrie staff as we exited the restaurant. I asked twice if it was the closest option as my near eighty-year-old father needed ‘to go.’ Sheesh! Was it something we said or is there really no other choice other than on that floor? I have a hard time believing that.
I Nonni and Buon Giorno Italia Market do some killer prepared foods these days. And they cater. The steak pizzaiola, the porcini stuffed hens, the antipasti, the sweets, and the service were shockingly good in terms of quality and made things easy on my wife and me. I think it is one of the best kept secrets in town. Check them out the next time you want someone else to do the cooking. The deli is also now carrying Biellese coppa and salami, and Paul Bertolli’s Fra’Mani salumi from Berkeley California—amazing stuff.
Speaking of the Marchionda family, their new restaurant, Il Vesco Vino, looks great. And its wine list, made up of mostly hard-to-source Southern Italian labels, is all available in one-third, two-thirds, and full-bottle pours, making pairing wine with food much simpler for two to four diners.
Tom Pham's new Temple restaurant is under construction, and according to my peeps will be very, very red and very, very cool. According to Pham’s flack, the Harmon Place eatery and bar will offer French Indonesian fusion food, and its 12th and Harmon address will—in addition to Doug Anderson’s new eatery, Nick and Eddie’s, and the existing Auriga, Lurcat, 20.21, etc., etc .—cement the Loring Park neighborhood’s position as one of the more interesting restaurant rows in town.
Speaking of 20.21, I had dinner there this weekend in honor of my friend Carol’s birthday (congrats CGM!) and the menu that the kitchen threw out for us was as good as good gets. The new short rib dish that Scott Irestone is executing—thinly sliced, Korean-style grilled and glazed ribs served with homemade kim-chee—is one of the best new dishes I have tasted in recent memory.
Happy Halloween, everyone. This year, if I can find the right wig, I am thinking of going as Steve Marsh.