This past Tuesday I had the privilege of attending the grand re-opening of Il Punto Ristorante, formerly named Osteria Gelsi. Guests were treated to a generous sampling of the restaurant’s authentic Italian
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I was recently in Australia and had the pleasure of shooting at Becco, a classy Italian restaurant in downtown Melbourne. They say their menu is designed to recreate the old style of 1950′s Italian fine dining.
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Eater reports the shutting down of the old school, million-year old East Village Italian sweet shop institution. Stay strong Venny! Don’t let them get you down! Just put out some mouse traps and call it a day!

I
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Veniero is an East Village institution- una pasticceria (pastry shop) that makes the best cheesecake in the city. I say this with certainty. I’m reading that it’s been in the same building since 1894, owned and operated by the
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Preface: A Night Out at BabboCalifornia Soul: Osteria Mozza (LA)

To celebrate Christi’s bday the other night, we went to Babbo. I would be too embarrassed to blog this–regularly patronizing such the hype machine that Batali
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I’m sorta embarrassed to admit it, but seems that I have a Mario Batali obsession. But let me preface this entry by saying that we weren’t even supposed to go to Mozza- we had reservations at Campanile, but my
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Ok, I know this is ridiculous– even though it’s been months since I went to Italy, I still feel the need to finish blogging my fantastic eats (my computer with all my Italy pics died a few months ago,
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This post is dedicated to my lady Christi.

So this post defies my rule of “not writing about a restaurant unless I’ve been to it at least twice” (traveling not included), but this reservation was too hard to get, and this place being so acclaimed and all, I figure that this meal can be exempt from my rule.

Babbo only
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Okay, I’m sensitive. I’ve been that girl crying on the subway, I’ve cried at work (multiple times), commercials, movies-even once during City Slickers, but I think a couple weeks ago marked the first time that simply great food brought
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It all started with this recipe in 101cookbooks, which I love, but whose hype I had never succumbed to until one day last weekend, when I decided to make Aya a bon voyage lasagne (my girl loves her some lasagne) before her trip to Wiener-ville.

It’s a masochistic lasagne, a fact we learned later in the making of
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