Food Notes: 8/20
There's another pasta restaurant coming to Brooklyn, Old Bay Spice is the flavor of the week, hard lessons in ordering cheesesteak, and more.
Pasta Night in Prospect Heights
The Italian American cuisine renaissance is truly upon us. Pasta Night is set to open ing Prospect Heights in early September. The restaurant is the latest project from Renato Poliafito who owns an Italian-style cafe, Ciao, Gloria. Earlier this year, he released a cookbook, Dolci! American Baking with an Italian Accent, and I had a chance to speak to him about it.
A History of Chicago’s Pizza(s)
Just in time for the Democrat’s convention in Chicago, I wrote a big, long history of all the different pizzas you can get in Chicago. You might say I took a deep dive into deep dish, but that would disrespect the thin-crust tavern pies.
Old Bay Spice
Casey Cep takes writing in the New Yorker takes a look at the history of Old Bay Spice. The flavoring is synonymous with Chesapeake Bay crabs, but is applied liberally to just about anything Marylanders can get their hands on.
The End of Boar’s Head?
Katie Honan Tweeted out a photo of a Manhattan deli that sprayed painted the words Boar’s Head off their awning. So far 3 people have died from the listeria outbreak associated with Boar’s Head deli meats. Unsurprisingly, deli meat sales are in decline as a result.
How to Order a Cheesesteak
If you visit Philadelphia while campaigning for public office, you’re obligated to order a cheesesteak. Personally, I think you’d be better off with an Italian Roast Pork Sandwich, but if you’re going for the steak, know that you can’t get it with Swiss cheese.
Faux Foie Gras Coming to France
A French company is applying approval to sell manufactured, cell-grown foie gras. The EU will require eighteen months or more of evaluation. Meanwhile, Italy has already banned artificially grown meat products.