Showing posts with label "daniel bellino Zwicke" "paris hilton" free. Show all posts
Showing posts with label "daniel bellino Zwicke" "paris hilton" free. Show all posts

Tuesday, February 1, 2011

"SPAM" BACON and Taylor Ham !!!!





SPAM




Pork and Why do I Love all Products Made from it So! Spareribs are the "Best," Bacon, Sausages, Pork Chops, Ham, Spam, McRibs, and? Yes I Love them all so! And Why? Why? What else? They're Tasty! It's Tasty! Pork and all things made from it. I Pity Vegetarians and Others who do not eat it, Pork, Ham, and Spam.

Robin Raisfeld in her story "Trendlet: It's Baloney," this week in New York spark my interest when I say the big beautiful picture of a slice of tasty Mortadella, "King of All Baloneys."

As I read farther into the article, I was so happy to see a picture of a gorgeous "Taylor Ham and Egg Sandwich." And it immediately brought out the in Jerseyite in me. As anyone who grew up or ever lived in New Jersey, they'll tell you of their Love of "Taylor Ham," the unofficial "State Meat." Taylor Ham? Why? Well, first off, Taylor Ham was invented in Trenton New Jersey. It's super tasty. Jerseyites and former ones (like Me) Love it, and you can only get it in New Jersey. More or less. Why? I don't know. Can Jerseyites be smarter than New Yorkers who have never caught on to this wonderful Pork product from the Garden State. After moving to New York some 26 years ago, besides from missing my family, my only other regret of leaving New Jersey, is missing and yearning for my beloved Taylor Ham. You just can't get it in the Big City. Well, hardly ever. Do New Yorkers not like it? Is it reserved for Jerseyites only? Don't know! All I know is I miss it inside a Taylor Ham and Egg Sandwich or on my breakfast plate accompanying a couple fried eggs.





TAYLOR HAM & EGG SANDWICH



Reading the article and be reminded of my "Long Lost Love," Taylor Ham, I'm also painfully reminded of another recent dumping by a Loved one. That being my beloved "McRib." How I Love it so! After a brief Love Affair with her, way back in 1989. She disappeared! Why? I do not know. And for some 21 years. And then one lovely day last year. It was in October, what day I do not know. She reappeared. Back into my life once again. And the Love Affair was on again. On my part like it never ended. I Loved, as much and more than ever. Forgiving her and not think of the long cruel Separation brought on by her. She had deserted me. But I didn't care. We got together more than 20 times this passed October, November, and was it a few days into December? I do not know. Once again, my beloved McRib disappeared. Into a dark December night. Why? I do not know? I only know that however long it may take. I'l wait. Just please my Love, do not make it another 21 years. My beloved McRib.



by Daniel Bellino Zwicke








BURRITOS TACOS

BLT 'S

FRIED CHICKEN

TAYLOR HAM & EGG

SANDWICHES








Tuesday, August 26, 2008

TRIPPA, TRUFFLES & SAUVIGNON





"GREATEST SUMMER TRUFFLES EVER!!!""""

We had another great plate of "Taglierlini with Truffle" the other day at Bar Pitti.
The Black Summer Truffles from Umbria have been so good this year, that they taste almost as good as the "White Alba Truffles" of the Autum and Winter Season.
It was quite funny when my friend Pat "P" and I took owe first bites, i said, "Patty Boy," these Truffles are as good as the "Whites." He agreed, and the words were barely out our mouths when Govanni came over and aske us how our Pasta was and added that they were "Stupenious" this year. "Just as good as the White Truffles." We told him that we just said the same thing, and at about a fourth of the price at $23.00 a plate, they were an absolute "Bargain."

We had a plate of Vitello Tonnato and "Trippa Fiorentina." both were tasty as ever.
If you haven't had any of the Norcia Summer Truffle, run on down to "Bar Pitti" and get a plate. "they're Amazing!!!!" We drank a bottle of "Macari Sauvignon Blanc,"
as everyone seems to be doing these days and we were as "Happy as Peas in a Pod."

by Daniel Bellino Zwicke

Watch for Daniel Bellino Zwicke's upcoming book, "La Tavola" to be released November 2008 by Aardvark Global Publishing and read about the Adventures of the Table of
Italian-American New Yorkers.

Friday, July 25, 2008

"Raoul's" New York's Best Bistro


Raoul's, "COOL"

Best Cool French Bistro in New York

When it comes to Bistros in New York City, there is one that stands alone. No other can touch it. "Raoul's" on Prince Street in Soho is far and above any other Bistro in all of New York. The total combined elements of Ambiance, Food, Music, Service, and combined Vibe, just can't be beat. Raoul's is just plain "Cool." They serve some of the best Foe Gras in the city, along with a famous "Steak au Poive" and other Bistro Classics, along with the cool well-worn decor and the a great blend of music like; The Rolling Stones, Miles Davis, Edith Piaf, and Best of All, "No Hip Hop."

At "Raoul's" they know what they are doing. They should, they've been doing it for some 30 years, and the way the do things, we're sure they'll be around for a long time to come.

RAOUL'S 180 Prince Street, Soho NY, NY (212)966-3518 www.raouls.com

Pricing: on the Expensive Side

Tuesday, July 22, 2008

$1.00a Slice Pizza on St. Marks




Sign in front of 2 Bros. Pizza, 32 St. Marks Place, "Inflation Fighters" $1.00 a Slice or 2 Slices and a Soda for just $2.75 "How can you beat That?"
A 2 Bros. Pizza $1.00 slice.

$1.00 a Slice Pizza On St. Marks Place Makes a Big Splash

2 Bros. Pizza on St. Marks Place is making a big splash in the East Village. At a $1.00 a slice, you'd have to go back to the mid-80's to get Pizza this cheap.
People Love it. Almost everybody you ask will admit that it's no Lombardi's, John's or Tottono's. What it is, is a pretty good slice, and at $1.00 a slice it just can't be beat. It's not great, but many have had to take a shot for just a "Buck" per slice you just got to try it at least once. Almost everyone poled liked it and said that it taste much better than they thought it would. As one guy put it, it's pretty dam good, far superior to commercial Pizza like Domino's, Papa Johns, or Pizzahut, and at just $1.00 a slice and $2.75 for 2 slices and a soda, a great inflation fighter.

Several people surveyed said, "It's just the ticket when your drunk and out drinking in the East Village." But you don't have to be drunk to like it. It even taste good when you're sober, and the price is oh so sweet.

Looks like we have an "Institution" in the making.

Sunday, July 20, 2008

DUMPLING HOUSES of the Lower East Side






99 Allen Pork Dumpling (the 1st to start the Dumpling House trend)

An order of Fried Pork Dumplings at "Vanessa's Dumpling House and Vanessa's
and


"Prosperity Dumpling" the Best Kept Secret of the Lot. Shaaaaaaaaaaaa !!!"

Monday, July 7, 2008

New York's Best Dogs




Best Dogs in New York! Who has them? Crif Dogs, Gray's Papaya, Nathan's?

Had a Crif Dog at Crif's Dogs on St. Marks Place today. Man it was good! Dressed with mustard and Sauerkraut. "Classic." Who has the Best Hotdog in Newyork? I don't know. I Love all three of these babys.

Tuesday, July 1, 2008

Donata Venturini Hosts LAMBRUSCO DINNER at DeL POSTO



MARIO BATALI slurps SPAGHETTI with Joe Bastianich as Mom Lidia looks on at Del Posto in Chelsea

Leonardo Locasio of Winebow with Marelisa Allegrini (Great AMARONE producer) with Sommelier DANIEL BELLINO ZWICKE at Wine Tasting downtown New York



Butcher at ALBANESE MEAT MARKET(Italian Butcher)











DONATA VENTURINI HOSTED WINE DINNER at DEL POSTO


Monday June 30, 2008. Donata Venturini of the Emilia Romagnan wine estate Baldini Venturini hosted a Lambrusco/ Emilia Romagnan wine dinner at Del Posto in the Meatpacking District of New York last night. The dinner was attended by members of the Wine Press, including Natasha Lardera, Pino Cavallo of Gazettino, Italian Wine Industry people like Leonardo Locasio the founder and proprietor of Winebow, Salvatore Evangelista of Supreme Wines, and Daniel Bellino Zwicke.

The feature of the evening was the wines of Baldini Venturini which were paired along with other wines to a phenomenal 7 course menu created by Del Posto’s Executive Chef Mark Ladner.

The evening started with a cocktail hour of Carpene Malvoltti Prosecco followed by the sit down dinner.

We began the meal with perfect Prosciutto di Parma paired with Venturini’s Malvasia,
Colli di Scandiano e di Canossa 2007. This wine was absolutely extraordinary. Immediately as I brought the wine to my nose I could smell a complex array of aromas led by what smelled like Over-Ripe Pears and Apples. It was phenomenal. In the mouth the wine tasted of a great Sauterne minus the sweetness. This wine is a absolute “Winner,” Unfortunately these wines are not yet available in the U.S. but is sure to be so soon as a few of the Wine Importers present were hot for these wines and practically fighting to see who will be Lucky enough to have them in their Portfolio.

The second course was Aragosta con Salsa Americana (Lobster Salad with Campari Sauce) paired with the Tocai Friuliano,Livio Feluga 2007 which paired nicely with the Lobster. The Tocai exhibited classic Tocai flavors of crisp Apple with hints of Figs and nuts. Very nice from one of Friuli’s top producers Livio Feluga, who in this Wine Guys eyes (nose and mouth) makes the most wonderful Pinot Grigio on the entire market.

Livio Feluga’s Pinot Grigio has a beautiful copper tint in color, with excellent fruit aromas, and wonderful Pear and Kiwi with a tad of savory ness that is absolutely delicious. This wine taste of ripe Pears and Kiwi with a twinge of savory-ness.
Feluga’s Pinot Grigio is perfection when it comes to representing this grape variety to it ultimate peak. I am not one to hardly ever drink Pinot Grigio, but I would never say “No” to the fine wine. It is a joy to drink.
Note: We did not drink Livio Feluga Pinot Grigio at the dinner, but with the mention of the Tocai that we had, I couldn’t pass up the chance to talk about this wonderful wine.

For our “Third Course” Chef Ladner sent us Gargenelli Al Ragu Bognese, which was absolute “Perfection Personified” on a plate. The Bolognese was so wonderful that this guy wish that the portion on the plate was double of what it actually was. Rich and so sublime. It was cruel and a tease to us to eat something so flavorsome, and just have a tiny taste. “Se la Vie.” Lambrusco Rosso, Reggiano, Venturini Baldini 2007 with its invigorating flavors of Sour Cherries and Plum was the perfect foil to the “
Perfect Bolognese.” The wine was refreshing and wonderful and a delight to drink.

Our fourth course, Salsiccia di Foe Gras was quite tasty. The Lambrusco Spumante, Rubino del Cerro, Venturini Baldini 2007 paired with the Foe Gras sausage was an excellent match.

Fifth Course was Beef Tenderloin that melted in the mouth, grass fed from Colorado. Superb, paired with Barolo Damilano.

For desert we were served two courses. The first Dolce was Citus Fantasia (Lime and Grapefruit Gelato) paired with two tasty desert wines; a delisious Marzemino, Colli di Scandiano e di Canossa, Venturini Baldini 2007 and Malvasia, Colli di Scandiano e di Canossa, Venturini Baldini 2007 which was delicate and elegant with lovely Pear and Apple flavors.

We were then served the second desert course of Biscotti Assortiti (Assorted Cookies), paired with 10 Year Tawny Port, Neiport NV.

The dinner, the food, wine, and company were a “Joy.” It was quite a wonderful evening.

Let us point out the fact that in the 1970 their was a “Tons” of awful cheap and cheese Lambrusco dumped on the U.S. which is not real Lambrusco but wine that was created to sell to those with uneducated and unsophisticated palates. There were two or three companies who ahd excellent ad and markdting campaigns geared toward that specific audience. The wine was compared to other awful cheap wines like Boone’s Farm. These people who made these so-called Lambrusco’s did a great job of marketing and selling Millions upon Million’s of bottles of the “Plunk.” They also did a great job of giving real true Lambrusco a Super Big Black Eye and oh-so bad reputation of which was never deserved , just as massed produced Soave and Valpolicella received an undeserved bad naneat the time.

True Lambrusco wonderful to drink. It is a nice refreshing unique alternative to drink now and then as something different. Luckily the Lambrusco Consorzio has done a fine job in recent years to kill this negative outlook of Lambrusco. The producers have done a great job making tasty true and traditional Lambrusco and New Yorkers and other Americans of good-taste and education have been taking to this Lovely wine. “Thank God, Lambrusco is finally getting the good due it deserves,” so has Valpolicella and Soave. These wines are good and pleasant to drink and it is nice to see more Americans discovering and accepting them. Even Loving them. Last year, more Lambrusco was sold then ever in the U.S. Have you tried some yet? Do so.

Monday, June 30, 2008

The COOLEST RESTAURANT YOU DON't KNOW!!!















This joint is one of my FAVES!!!! Nobody knows about it! Garaunteed if ask 1,000 New Yorkers if they've ever heard about this place, let alone if they'd ever been there, you be hard pressed to find a one. I'm gonna let the "Cat Out of the Bag." People should start paying me for this.

Yes native-newyork-pics.blogspot.com F. Restaurant on Clinton Street down on the Lower East Side (LES) of New York is without a doubt one of the Coolest restaurants you could ever dream of going to. Paris Hilton has never been there.

F. Restaurant is a restaurant that serves incrediably tasty Puerto Rican Cusine. "Bet you've never had any? Yes you!"
You will pretty much only find Lationos and Latinas at this joint. i've been going their for about 15 years now. "Love It!"

The food is oh so tasty, and the prices are tailor made for the sluggish ecconmic times we now live in (2008). Hope we go on a upswing soon. "Very soon." Most dishes are about $1.20 or $1.50 a piece. Yes this is not a typo, dishes that cost $1.20 a piece. You can make a small meal out of just two. if you're Papa Relleno which is a Fried Potato Ball that isstuffed with ground beef as well. "Yum!" They also have wonderful Morcilla (Blood Sausage) and Pollo Fritto (fried chicken).

They have the "Coolest" sign you have ever seen hanging over the counter area that says "If WIFE CAN'T COOK, DON'T DIVORCE HER, BRING HER HERE," Bring her here to eat with you." The sign is written in both Spanish and English. "Cool as Hell!"
You've gotta LOVE IT, and if you ever go, you'll just Love "F. Restaurant" down on the Lower East Side.

F. Restaurant..... Clinton Street, just North of Delancy

PICTURES ABOVE: F. RESTAURANT, COOL SIGN in F. Restaurant an DUMPLING HOUSE on Rivington, both down on The LOWER EAST SIDE


NOTE:  "Sadly F. RESTAURANT is CLOSED. They went out of business a few years back. I loved this place as dide many loyal customers. You could have a tasty unique meal there for ust 4 or 5 dollars. I loved the Stuffed Plantains ( Sweet Plantians stuffed with Beef & Peas) Yumm ! I usually used to get one of those and a Stuffed Potato Ball, all for juts $3.30  ... That just can't be beat. We miss you 
F. Restaurant, R.I.P.

DUMPLING HOUSE ON Rivington STREET is without a doubt, the Greatest Restaurant Food deals in all of NEW YORK. Five "DELICIOUS PORK DUMPLINGS" for a BUCK. That's right $1.00. You just can't beat that. Not even anywhere in South East Asia where you can Thee Msot AMAZING STREET FOOD in the WORLD. You get amazing Food on the Streets of Bangkok, Chiang Mai, Saigon , and Hanoi for just .75 Cents or a dollar. The thing is, most people in NEW YORK probably make close to 10 times the amount of Money that most people in Sout East Asia do. so when you can get a amazing dish for the same amount of Money as In Sout East Asia and you're in NEW YORK making considerably more, 5 "PERFECT PORK DUMPLINGS" in NEW YORK may very well be the "Greatest" food deal in the entire WORLD.
2 HOTDOGS and 1 of their famous Fruit Drinks at Gray's Papaya is pretty good as well, but I think the Dumpling House may have them beat...















Thursday, June 26, 2008

WAVERLY INN has STOLEN DaSILVANO'S THUNDER





GRAYDEN CARTER and his WAVERLY INN it seems has "STOLEN" the THUNDER from SILVANO MARCHETTO and his famed Greenwich Village Italian Eatery "Da Silvano" on 6th Avenue. Da Silvano was long thee In Spot, Hottest Celebrity Haunt in Town. That was up until about a year and a half ago when Graydon Carter bought and Re-Opened the Ye Old Waverly Inn along with NIGHTCLUB and Boutique Hotel Impresario ERIC GOODE (AREA, Maritime Hotel, Bowery Hotel, Bowery Bar)
For a number of YEARS, every mover and shaken in the Movie, Record, Fashion, and Publishing Business used to pack Da Silvano, practically every night of the week. You would regularly find Gwyneth Palthrow, David Bowie, Calvin Klein, Richard Gere,
PAUL McCARTNEY, KEITH RICHARDS, MICK JAGGER, Sy Newhouse, Madonna, Giselle, Stephanie Seymour, Pamela Anderson, the LIST goes on and on and on. "I think you get the picture?" Even Graydon Carter used to eat Dinner at Da Silvano an average of 5 nights a week. He had his own table, as did writer NICK TOSHES who had his regular table as well and had lunch every Monday thru Friday, holding court with Editors, Literary Agents, Patti Smith, Oliver Ray, and Jerry Stahl.

Nowadays, every Celebrity you can think of and their Grandmother fill the tables of the WAVERLY INN each and every night of the week, you might find The Beckams, Jessica Simpson, Jennifer Lopez and husband Mark Anthony, Calvin Klein, and yes Graydon Carter holding court. As Hot as Da Silvano once was with tons of Movie Stars, Rock Star, and even Porn Stars (Paris Hilton, Pamela Anderson), the Waverly inn gets 10 fold of the Celebrities that Da Silvano once had. There are at least 6 to 10 Paparazzzi hanging out in front of the WAVERLY INN each and every night. They know they will get some CELEBRITY SHOTS, and beleive me, "they do."

Silvano started "LOSING IT" even a good year before Graydon opened the WAVERLY. Many of his former customers tired of being "RIPPED OFF," price gowged for insanely "OVERPRICED WINE" and Mediocre FOOD. Yes some of the Food is Good, but if you don't know what you are doing, you can easily get a bad meal. Stay away from the Antipasto called the Misto Casa which is a Table that is filled with MEDIOCRE Vegetable dishes that sit aaround and get sour. Don't order any items like Roast Baby Lamb or Roast Duck as they might have been cooked three or four days before you eat them.
If you want to get a good meal, only order Pasta Dishes, Fish, or Steak.
Da Silvano, still si one of the biggest Celebrity Spots in New York, but it has lost much of its Thunder to the WAVERLY, that and the fact that the food is not all that good and the prices are, as CRAZY EDDY used to say, "INSANE." If you want to eat some great ITALIAN FOOD, all you have to do is walk about 12 feet to BAR PITTI next store to Silvano's and has thee absolute "BEST ITALIAN FOOD in New York, "Bar Pitti."

Keith McNally to Re-Open MINETTA TAVERN



Keith McNally, the man who brought New York some of its most wonderful Landmarks in the form of the ODEON, Cafe Luxenbourg, Lucky Strike, Pravda, Balthazar, and Pastis is at it again. He has purchase the venerable old Greenwich Village institution "The MINETTA TAVERN" on Macdougald Street at the corner of Minetta Lane. Mr. McNally will be opening the Minetta Tavern sometime in the early part of 2009 with Executive Chefs RIAD NASIR and Lee Hansen who both helped Keith open and operate Balthazar, Pastis, and Schiller's. The food is supposed to be Classic French.

Monday, June 23, 2008

George Carlin dies at the age of 71

Famed comedian George Carlin passed away at the age of 71. Did you know he was from New York? I didn't either and niether did a couple of my friends who were talking about just that today. And we're native New Yorkers. Most people assumed he was a Californian. He fit the bill, Old California Hippy. Great Comedian. Adored by many. He will be missed.

Sunday, June 22, 2008

SUNDAY SAUCE excerpted from DANIEL BELLINO ZWICKE'S upcoming new book "LA TAVOLA"

SUNDAY SAUCE


One of the great traditions of the Italian American enclave in the U.S. is the ritual of Sunday afternoon when the entire family gets together for Mama’s or Nona’s famed “Sunday Sauce.” What is it? Well there are a number of variations on the theme. Most Sunday Sauce’s are made with Italian Sausage, braciole, and meatballs. Some people make theirs with pork ribs, beef neck, and possibly with chicken. These meats are slowly simmered for several hours with tomato, and minced onions, garlic, celery, and carrots. I generally like to make my Sunday Sauce with sausage, meatballs, and pork ribs. Other times I’ll make it with sausage, ribs, and braciole. An old tradition in some families is that mother or grandma would start the sauce early on a Sunday morning, get it simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to church, the sauce slowly simmers on the back of the stove. When you get back home, the sauce would be ready.
The Sunday Sauce that my mother would make was with sausage, meatballs and beef braciole. My memories are vivid watching my mother stuffing the braciole with garlic,
parsley, Pecorino, and pignoli nuts, then sewing up the bundles with a needle and thread so they would hold together while simmering in the gravy (many families all over the New York and around the country simply call Sunday Sauce “Gravy”). Another fond memory was helping my mother roll and shape the meatballs.
As for me, my Sunday Sauce will vary depending on my mood. One thing I love to do when making the sauce is the addition of pork spare ribs, which not everyone uses. Whenever people eat my sauce, they go nuts for the ribs and some are surprised cause they might never have had them in a sauce before. They didn’t know that you could use pork spareribs. The ribs are traditional with some but not everybody. It is quite a shame for those who don’t add the ribs because they give the sauce some wonderful flavor and they are incrediably delicious to eat after braising in the sauce for a couple of hours. Whenever I make the sauce and I’m dishing it out to friends and family, I always make sure that I have my fare share of the ribs. Pork ribs cooked in this manner, simmering in the sauce are oh so succulent and tasty. They are far beyond compare. “They are Out-of-this-World!!!” The friends, one-by-one, go nuts for them. “Yes they are most than tasty!”
And what to serve with the Sunday Sauce you ask? It should be a short macaroni; rigatoni, ziti, or gnocchi are best.
The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a beautiful thing. If you mention the term Sunday Sauce to any number of millions of Italian-Americans, the wheels start tuning in their heads. Thoughts of how tasty it is, all the different componets; the meatballs, sausages, braciole, (maybe ribs or tne neck), the pasta, and the gravy itself. The think about sitting at the table with friends and or family, people they love. They think about the antipasti that will start the meal and about some good Italian wine, maybe a nice Chianti. They think about the warmth in the air, loved ones, Dino, Sinatra, the Sunday Sauce. “It’s a beautiful thing!!!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together soon. “Sunday Sauce, it brings people together,” in a most delightful way.


SUNDAY SAUCE is excerpted from Daniel Bellino Zwicke's upcoming new book "LA TAVOLA"
Italian-American New York's Adventures of the Table; Sunday Sauce, Meatballs, Sausage & Peppers, Cannoli, Espresso, Pork Stores and ....

They Eat, they COOK, they laugh, they cry, but most of all their lives are filled with wonderful times around the table as only Italians can do. They do it well.

Sunday, April 27, 2008

A COOL RESTAURANT I BET You Don't KNOW ABOUT

This joint is one of my FAVES!!!! Nobody knows about it! Garaunteed if ask 1,000 New Yorkers if they've ever heard about this place or ever went there, you be hard pressed to find a one. I'm gonna let the "Cat Out of the Bag." People should start paying me for this.

Yes native-newyork-pics.blogspot.com F. Restaurant on Clinton Street down on the Lower East Side (LES) of New York is without a doubt one of the Coolest restaurants you could ever dream of going to. Paris Hilton has never been there.

F. Restaurant is a restaurant that serves incrediably tasty Puerto Rican Cusine. "Bet you've never had any? Yes you!"
You will pretty much only find Lationos and Latinas at this joint. i've been going their for about 15 years now. "Love It!"

The food is oh so tasty, and the prices are tailor made for the sluggish ecconmic times we now live in (2008). Hope we go on a upswing soon. "Very soon." Most dishes are about $1.20 or $1.50 a piece. Yes this is not a typo, dishes that cost $1.20 a piece. You can make a small meal out of just two. if you're Papa Relleno which is a Fried Potato Ball that isstuffed with ground beef as well. "Yum!" They also have wonderful Morcilla (Blood Sausage) and Pollo Fritto (fried chicken).

The have this great sign hanging over the counter area that says in both Spanish and English, and reads like this, "If your wife can't COOK, Don't Divorce Her, Bring her here to eat with you."
You've gotta LOVE IT, and if you ever go, you'll just Love "F. Restaurant" down on the Lower East Side

by DBZ