It was a strange feeling last night looking over the Dining section of The New York Tines, and seeing a very good, lively, detailed piece on Richie Torrisi, by the very estimable Jeff Gordinier, and then a second piece on Rotisserie Georgette by Pete Wells. Strange because I know the chef and restaurant owner pretty well, and it’s odd to know people privately and see them in a public light. Both pieces captured accurately the strengths and knowledge of Richie Torrisi and Georgette Farkas.
Torrisi’s PARM sells the chicken parm of one’s imagination. At least my imagination: It’s served on a good roll with good sauce and that chicken? It’s good.
Farkas’s chickens are moist with crisped skin and served in a delightful, low-key and yet fancy pants room.
Closer to home, it’s Heat versus Celtics tonight and slim pickings for a pre-game meal. How many pubs can I go to before it’s quits? Steak tips? Never had ’em. Wings? Did that last time. Pizza, burgers, fries? Go ahead, it’s on me.
How about a good plate of pasta that’s not overly salted and costs less than twenty bucks?