full circle

When I was a restaurant critic in NYC, I often took a busman’s holiday at Verbena restaurant in Gramercy Park.  I loved the gentle atmosphere of the place, but, more importantly, I loved Diane Forley’s healthy “botanical” cooking – always a light and refreshing departure from the sauce and meat heavy restaurants I was reviewing….

Continue reading →

asparagus and mushroom bruschetta

From the market: mushrooms basil asparagus Italian peasant bread garlic In your pantry: extra virgin olive oil balsamic vinegar red pepper flakes salt and pepper one pound fresh mushrooms (a single variety or a combination), cleaned, trimmed and sliced if large 4 T, extra-virgin olive oil 2 T. balsamic vinegar 1/2 t. fresh basil leaves,…

Continue reading →

week 2 – off to a great start!

Thanks to all who came to celebrate our opening last week. It was such a treat to see you all with the your market bags at the ready. It always amazes me how an elementary school basketball court can morph into such a warm and welcoming food souk on market days. Thanks, too, for making…

Continue reading →