Back by popular demand, it’s the always witty, ever truthful Amanda Hunt! Take it away, Amanda:

I love the movie Waiting. After five years in the service industry (and two away, though not far away) I feel about that movie the way I assume prostitutes feel about Pretty Woman: that is a funny way to present my profession, but real servers have too much integrity in the workplace to kiss on the mouth. Waiting is fan fiction for servers and a horror movie for diners. Let’s separate the truth from the lies…..

Improbable Fiction:
1. If you are rude, people will rub your bread on their unmentionables:
In the excellent film Waiting, a woman is super rude about how her steak is prepared. The kitchen staff sends it down the line in the most disgusting way.
In all my years in kitchens, coffee stations, and service bars, I have never seen someone purposefully sabotage a patron’s food. Waiters will often say unkind things about a person who asks something like, “How hard is your job?” or snaps, “I doubt that!” in response to a sincere apology. But then, like almost everyone in the world does at his or her job when dealing with an unpleasant personality, servers take that moment of human cruelty and shove it into their souls where it slowly festers throughout time.
Also, chefs have integrity. Your food will not touch the floor, someone’s genitalia, or anyone’s mouth before it reaches yours.

2. Restaurant employees are shiftless losers.
Y’all, the lovable lot of ne’er-do-wells that makes up the service team in Waiting is adorable. They are peeing their pants in public. They are borderline statutory rapists.
In reality, servers are many things. Artists, students, writers, and people who have found they would prefer to make their money by serving food rather than sitting at a desk. Are there losers and creeps in the mix? Obviously. But no more so than at my finance job or your law firm.

3. There is an overwhelming trend of heterosexual coupling occurring in any restaurant at any given time.
This is not so. I have never worked in a restaurant with a large population of straight guys nor have I ever had Ryan Reynolds as a co-worker, so grain of salt this please, but this is not a thing. Usually there are one or two people who hook up with a lot of other people over time, but a place where you usually have food spilled on some part of your outfit is not a breeding ground for sexy time.

4. Waiting tables is not a real job.
This one stings the most. Any job that pays money is a real job. Waiting tables requires people skills, the ability to multi-task, intelligence, being in good physical shape, and patience. Anyone who thinks that working in a restaurant is not a real job has obviously never done it.

Just the Facts:
1. Drinking.
There is a lot of drinking that goes on in restaurants. A. Lot.

2. It can be hard to wait on a former peer who is now more successful than you.
Once, I saw a former classmate of mine on a national commercial during the day and then that night she came into my restaurant. I wish I’d been big enough to go up to her and hug her and congratulate her on her success. But I had nothing going on in my acting career at the time and I couldn’t face her. The next time she came in, I found out she was bartending at a gentlemen’s club and I sent her a free dessert. Not great, but very true.

3. Creepy patrons hit on servers, hostesses, and bartenders all the time.

Hey guy? Women and men who work in the service industry have to be nice to you. Please don’t take advantage of that. Anymore.

4. If you come in right before a restaurant closes and sit down for dinner, the staff will hate you.
You know how you feel when it’s 5:58pm and your boss comes up to your desk and asks you to do something before tomorrow morning? If you don’t, congratulations on your wonderful career. If you do, don’t be that guy at someone else’s job.
Once, when I was still a server and he was still on Grey’s Anatomy, TR Knight came into my restaurant three minutes before it closed. The hostess was very nice and offered to seat him, but he and his friend looked around the restaurant, realized we were wrapping up, and politely headed out the door, earning a spot in Heaven and in my heart.

5. Dishwashers are the wisest, kindest people on earth.
I don’t know why this is the case, but it almost always is. Maybe that’s where G-d sends all his angels, or maybe there’s something to the zen-like task of washing dishes, or maybe there are a lot of chemicals in industrial dishwashing products, but it’s true, regardless.

Be sure to head over to Petulant Panda to check out more of Amanda’s observations on life, love, and the pursuit of the perfect piece of popcorn!

Every year, Whole Foods sponsors New Taste of the Upper West Side, a gourmet street fair of sorts, in a huge tent with booze, performers, and celebrity personalities.

I know what you’re thinking.

Other than Barney Greengrass, what food has the UWS possibly got to offer?

I mean, besides a huge line of people that moves quickly into a beautiful, spacious tent with performers and high end booze.

It has incredibly bright, soft, lush salmon tartar with the most wonderful candied ginger providing a spicy, sweet pop of flavor.

It has smooth slices of sea bass, crisp and clean, bathed in a very light marinade of coconut milk, ginger, and slightly bitter, tangy kaffir lime. Burke and Wills isn’t open yet, but when it is I predict it will be a huge hit.  It has a Katchkie Farm zucchini squash blossom stuffed with ricotta and deep fried until the outside is light and crisp and the inside fairly melts into creamy richness. It is served on vibrant ratatouille made with seasonal vegetable. I would ABSOLUTELY head to Dizzy’s, based on this taste alone.

It has Alsatian pot pie, made with tender shredded beef, tangy sauerkraut, and buttery mashed potatoes. I never head way uptown, but PicNic’s charming Alsatian owner may have convinced me to make the trek. This is one of the best bites that I had that night – hearty but not heavy with a wonderful sauerkraut layer. 

 It has the Italian version of jelly doughnuts – a little denser and heavier than the traditional ones, but just as delicious.

For me, though, they still fall short of the one and only Momofuku cake balls.

Plus, Christina Tosi was there handing them out and she was a dream – sweet, unsuspecting, and totally low key.

It has this lasagna from Isabella’s, a restaurant that I had previously written off as sub par. However, this lasagna was fantastic. Al dente noodles, rich bolognese sauce, melty ricotta…it was wonderful. I would go here for this in a second.

The New Taste of the Upper West Side couldn’t be a better event if it tried to be. There are tons of venders, a beautiful space with tables to sit at and enjoy your food, and celebrities like Adam Richmond and Gail Simmons there to add some sparkle.  I loved this event and would strongly recommend it. Plus, it proves that the UWS is more than just bagels and lox. 

Don’t worry, it still has those too. Now, it just has it all. 

*Disclaimer: I attended this event free of charge. I was not required to write about this event, and my opions are my own and unbiased.*

Where am I eating and what am I loving?

That’s what she said

Make your own mac and cheese at S’mac

I have waxed poetic about this place before. The have a plethora of totally delicious macaroni and cheese options ranging from the simple to the extravagant. However, you can also make your own dish, which turns out just the way you want it. My version, with mozzarella, cheddar, ground beef, roasted tomatoes, and scallions, was absolutely epic. Creamy and stretchy and tangy. Spicy ground beef, juicy tomatoes, and a really nice sharpness from the scallions. unfortunately, I will probably never eat it again..choosing from the gigantic list of mix ins means I simply have to try something new every time!

Baked clams at Esca

I have been holding out on you. There is one restaurant that I never, ever blog about. I leave my camera at home, order a Negroni, and eat myself silly. The restaurant is Esca. The chef, David Pasternack, fishes for and cooks the best seafood in the city. The pastas are non pareil. The crudos are sublime. And the baked clams are always delicious. This iteration is topped with garlicky ramps and buttery Ritz crackers, providing the lemony, buttery, spicy sauce of my dreams. The clams are soft and salty beneath their crunchy, buttery topping.

Go here. Or don’t…that way, it’s easier for me to get a reservation.

Harbison cheese by Cellars at Jasper Hill

I tried this cheese at a Whole Foods cheese and wine event and it blew. my. mind.

This is like Camembert on incredibly creamy, earthy steroids. This gal is bloomy, earthy, and really savory. This simply CRIES out for a glass of prosecco and a warm baguette. Or you could wrap it in puff pastry dough and bake it.
But with cheese this tasty, you don’t need to gild the lily.

Fritos and Foie Gras will resume its normal blogging schedule tomorrow, but today I want to take the time to thank all those, past and present, who have served in our armed forces.

I love BBQs and white sales as much as anyone, but Memorial Day is really about remembering people, who devote themselves to preserving the American way of life.

My paternal grandfather was an immigrant fleeing persecution. This was at a time that many countries were turning away refugees, and his chances for survival in his home country were nonexistent.  If America had not welcomed him with open arms, I wouldn’t even be here.

So, thank you to the men and women who believe in the American dream and ideal so much that they are willing to fight for it. Thank you for protecting our freedom.

Have a meaningful and wonderful Memorial Day.

It’s time for one of my favorite types of posts – a round up!

I love these posts because it lets me highlight individual dishes that I have snapped over the last few weeks – dishes that I wouldn’t write about in their own reviews but that are still worth mention. 

Dishes like these:

Everything on the cocktail menu at Kittichai

I have only been here twice, and the 4 cocktails I have had have all been spectacular. The tiny bar area is comprised of a small bar and a few low tables. The cocktail list changes seasonally, but whatever is on the menu includes fresh fruit purees, high end liquors, and herbal infusions. Anything with lychee or passionfruit is a great place to start. The beautiful setting isn’t stuffy or uptight and the bartenders are happy to create a cocktail based upon flavors you like. It’s a tasty way to set off an evening in SoHo.

Financier at Financier

The namesake pastry at this mini chain is one of my favorite treats in the city. Similar to a vanilla scented madeleine, it is buttery, sweet, and perfect with a cup of hot chocolate. Tender and finely crumbed, it is moist within with delightfully crunchy corners. It’s well priced in a beautiful location that’s perfect for an afternoon repast with the girls. Or the boys! 

Prawn and pork cheek skewers at Rouge et Blanc

Why haven’t I eaten here sooner?! And why didn’t I stay longer than for just a drink and a few appetizers?! Ah well, regrets are regrets, and one thing that I do NOT regret is this plate of Southeast Asian savories. The prawn and pork cheek are ground together to make an addictive sausage – moist and tender, with a faint saltiness that makes everything savory without being overtly seafoody.  Cooked on sugarcane, they have a faint but wonderful sweetness. Finally, frying them in crispy panko coating adds a crunchy textural component that makes the dish stand out. The tamarind vinaigrette is wonderfully sweet, spicy, and sour – it really balances the meaty skewers. The decor is beautiful – colonial Vietnamese inspired – and the service is charming. Run here, don’t walk!

And with that, I bid you all a great weekend!

I love a dainty bite. I’m a fan of vegetables. But sometimes, a hungry gal just wants meat.

That’s what she said.

Here are 3 of the best, meatiest bites in town.

Pigs in Blankets at Dakota Bar

A bright spot on an otherwise uninspired menu. Mini hot dogs are savory and juicy inside buttery pastry blankets. They are served with a wonderfully spicy deli mustard and tangy sesame coleslaw that is refreshing and bright. The order is generous enough to share as a hearty appetizer or eat as a meal on your own. Pigs in blankets are my favorite bar mitzvah snacks, and the fact that I can now eat them without having to be in 8th grade – major win.

Chicken liver mousse parfait at Center Bar

My favorite swanky UWS spot. This Michael Lomonaco helmed restaurant and bar is on the highest level of the Time Warner Center, overlooking Central Park. As you sit and sip excellently made cocktails you have the pleasure of watching the sun go down and the city lights turn on. Treat yourself to Asian style crispy pork belly or this chicken liver mousse parfait, covered in sweet raspberry jam and luscious flakes of sea salt. It’s creamy, light, and rich but not at all heavy. The brioche soldiers are crunchy without and fluffy within – this plate is decadent and elegant enough to stand up to the lovely surroundings.

Chili at LIC Corner Bistro

This place had great burgers when I went. But the chili is the stuff I dream of. Thick and hearty, with tender beans, juicy ground beef, and a layer of thick, gooey cheese on top. The tastes are meaty, salty, and sharp with raw onion. It’s exactly the type of chili that I would make myself – the kind that cooks all day ,sticks to your ribs, and needs a hit of Tabasco sauce to bring it up to nasal passage-clearing status. A couple of saltines come alongside, but I suggest ordering this with a side of fries for the ultimate chili fries.

STOP CLOSING ALL OF MY FAVORITE BARS AND RESTAURANTS!

Come on, NYC…why do you keep closing all of my favorite restaurants and bars? What am I going to have to do…like, find somewhere NEW to eat or something?!

I don’t like change.

And I don’t like that these restaurants have all recently closed.

Veselka Bowery

Why didn’t  anyone ever go here?! The drinks were inventive, the pierogies were out of this world, and the vibe chill and modern! Sure, it was a little different than the original Veselka, with its world class cheeseburgers and round the clock hours, but its menu blended classic Eastern European and modern continental dishes in a really whimsical, tasty way.

I’m so mad.

Puttanesca

Nothing revolutionary, but great red-sauce Italian restaurant in my hood. The place where the bread basket always overflowed with tomato topped foccacia. Where you could get a half portion of chicken Parmesan because the server knew you had a tough day. Where you could sit for hours with tiramisu and a cappuccino, just reading a book as long they weren’t too busy. The kind of place where the pasta was never too al dente and the service was never too rushed. The place where I once forgot cash and had to leave the table to go to an ATM to pay. They didn’t’ mind. I really miss that place.

Social Eatz

Sure, the name was gag-worthy, but the food was fabulous! Who doesn’t miss that Asian hot dog or those zesty fries? The atmosphere was cool, the prices were right, and the food was really great. I love Angelo Sosa’s food and until he opens up his next Asian place in NYC, I doubt I will be satisfied. First Xie Xie closed, then this…what a bummer.

Plum Pizzeria

The dreamiest pumpkin ravioli n the world! The sweetest owners and a great location…what the heck happened here? The East village has a lot of great eateries. Maybe the competition was just too tough? Or maybe it just didn’t stand out enough…I have to say that for all of my accolades for it, I didn’t frequent it nearly enough. What can I say, I’m lazy.

Vintage

Scarecrow, I think I’ll miss you most of all. This is where every major experience of my first few years in NYC happened  Bad dates. Good dates. Fights. New friends. Lost jobs. Better jobs found. All over one of their hundreds of martinis  usually with names like caramel apple or buttery nipple. All served by the sweetest servers. All drank in at least triplicate and eaten with a plate of the best nachos this side of the Mississippi. I know that leases run out and I know that rents must be raised. But when Vintage closes, so does a chapter of my life. I love it and will miss it dearly.

Onward and upward is all well and good, but  I already mourn the loss of these great places.