LOVE LOVE LOVED everything EVERYTHING about the restaurant. Great date spot! The Lobster Salad, Octopus Confit, Tagliolini with Rock Shrimp and the duck were TDF (to-die-for), though the dessert was not. Felt like the Banana Pavlova with banana cream, passion fruit and toasted coconut was burning a hole through the roof of my mouth.
Still. I'd go back in a heartbeat.
Update: Did I mention they had a bacon-infused dinner roll that they offered us before the meal? Yes, bacon people, bacon!
***Allen & Delancy: 115 Allen Street New York, NY 10002 nr. Delancy St.
http://restaurant.allenanddelancey.net/
So deliciously blunt and almost autobiographical. The book really captures the essence of the man himself and how he came to be. It's true that the cookbook speaks to only the most experienced of cooks, with many dishes requiring several steps, but I think I can take on what Chang calls the "Sandra Lee-simple dish" - Maine Jonah Crab Claws with Yuzu Mayonnaise. Or maybe even the Bacon Dashi with Potatoes & Clams. 
Nothing says "Happy Thanksgiving" in Korean like Sweet Potato Cake (yes, cake, not pie).
And the shellfish cocktails: shrimp-tomatillo, crab-coconut and lobster-avocado were delish
But NOT the shrimp and grits with bacon, scallions and garlic (all I tasted was mush and salt) 
So so so good. It was worth every penny.
A mix between strawberry and apple, it looks like I found the perfect cure for my poor little mouth.
Now go screw yourselves!
Crack open the eggs, add a pinch of salt and lightly beat together. Then take the flour covered zucchini and dip it well into the egg mixture.
Heat up your frying pan, add a touch of olive oil and pan-fry for a few minutes on each side.
Once it starts to turn a nice golden brown, you are ready to plate and serve!
We ordered the Yankee with Vermont cheese (no bacon)...
... and the Piggie topped with pulled pork from Daisy May's on a cheddar-cornbread bun.
Tried to work the camera to find just the right lighting, but after several takes, our impatient selves couldn't wait any longer to try the food! We stopped fidgeting with the settings and dove in.
The New York Times also just published a 
Then bring a large pot to boil and add in the ox tails, minced garlic, salt and pepper. Sit and let boil for anywhere from five to 12 hours. The longer you let it simmer, the more flavorful your broth will be. Skim off the foam and fat every few hours like so: 
You may want to pour in an extra cup of water or two when you see your stock reducing. Once it's done you can also add in chopped scaillions or green onions. To make it a bit heartier, I also decided to include dang myun (Korean noodles made out of sweet potato starch), but you can easily substitute somyun as well (wheat flour noodles). Or just simply enjoy it with rice!
You can tell the broth isn't as white-ish in color as it should be, but it was still delish! Half way through: 
The great thing about cooking in large quantities is that you can keep it in your fridge/freezer and have it again a few days later! This makes around 5-8 servings and is best enjoyed with a side of ripe kimchee.
First, cook your rice - it's the easiest if you have a rice cooker, if not, you can buy the microwaveable kind (the one pictured above is Korean, but I hear they also sell them at Trader Joe's), or you can add a one to one cup of rice to water ratio in a boiling pot, until all of the water evaporates and the rice is cooked and fluffy.
Then take the cooked spam and add it on top, drizzle a bit of sesame oil, finishing it off with the egg. You can also added shredded cheese as garnish, or scallions/green onions and even sesame seeds work well.
For an extra kick, you can also mix it with ketchup, or hot sauce. I like to use siracha, or have it with a side of kimchi.
Half way through my bowl!
