There’s always La Choza Del Gordo
One word for the upcoming year: Roadkill. Hugue Dufour whispered it to me recently, and in typical M. Wells fashion he plans to up the ante by adding a ‘carpaccio’ appetizer and a tartar special.
Hey c’mon, this chic cuisine is environmentally friendly – waste not want not. It’s even pulling in some long time vegetarians of the PETA strain, who have never been fully enraptured with the versatility of tofu.
This is not the first cutting edge culinary trend to emanate from the backwoods, where ‘noodling’ is a way of life for many in selected ‘red’ states. And I remember putting syrup on everything throughout high school after reading ‘To Kill A Mockingbird’ (that’s what you get ma for making me read literature in lieu of comic books).
Fear not vegans, by this time next year I’m predicting the next food craze to also have a literary, but non-carnivore bent: an updated version of Wonka Gum – with an entire three-course dinner available in one stick. If so, dates will never be the same, and sommeliers will become extinct. Just hope they get the dessert portion tweaked.
In the meantime, this year’s LIC restaurant round-up is a little more prosaic, as cafes and pubs seem to be the dominant theme. Booze and coffee yes, burgers and pizza less. Continue reading