In & Out
Published Friday, January 01, 2010
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| Spaghetti and meatballs | Wild-boar ragu | | High-end curries | Wine reductions | | Aperol spritzes | Absinthe shots | | Foie gras brûlée | Recession asceticism | | Italian | Latin | | Tzatziki | Fondues | | Crushes on Sam Kass | Crushes on Barton Seaver | | Portion control (restaurant-decided) | Portion control (diner-decided) | | Carpaccio of anything but beef | Carpaccio of beef | | Socca | Flatbreads | | Kimchee | Pickled watermelon | | Chiboust | Panna cotta | | $14 glasses of wine | Big bottle markups | | Banh mi | Meatball subs | | Ambitious neighborhood bistros | Corporate-backed dining rooms | | Esoteric fish (monchong, madai) | Sablefish | | Cracklings | Bacon | | Complex cocktails | Complex dishes | | Pinkberry knockoffs | Five Guys knockoffs | | Hushpuppies | Gougères | | Tempura battering | Duck-fat frying | | Goat-cheese cake | Olive-oil cake | | Roasted olives | Dirty martinis | | Necks | Cheeks | | Twitter marketing | Restaurant Facebook pages | | Shrimp burgers | Lamb burgers | | Chocolate and passionfruit | Chocolate and peanut butter | | Malt | Root beer | | Mocktails | Sparkling water | | Fish and chips | Shrimp and grits | | Chef-made candy bars | Chef-made sundaes | | Tangerines | Kumquats | | Arancini | Savory beignets | | Pierogi | Potstickers | | Dining as nourishment | Dining as theater |
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