Fast food and farmers markets: NY Times Dining in 60 seconds

by Nicole Weston, Posted May 24th 2006 @ 10:44AM

Only time will tell how the newest incarnation of Le Cirque fares - and whether diners are still looking for flash and glamour in a new restaurant. Judging by the A-list of diners (from Martha Steward to Donald Trump) that were at the opening, it seems that they do.

With Big Green Truck Pizza, it's not pizza delivery, it's pizzeria delivery. The company has a brick oven, imported from Italy, built into what was once a fire truck. They travel to events (mostly in Conn.) and "wow" customers with real, thin-crust pizzas.

A new farmers market in New York has modeled itself on other farmer's markets throughout the country and, unlike Greenmarket, will allow "food artisans" to sell their wares there.

Even a Southern girl isn't above buying something and passing it off has her own. And when the food comes from a great specialty store like William Poll, guests will be too satisfied to notice the boxes in the waste bin in the kitchen.

Frank Bruni eats across the country (full summary here), but he also makes a stop in to review Sascha and give it one star.

The minimalist, Mark Bittman, cooks soup with fresh basil

[Image NYT]

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Filed Under: Newspapers, In Sixty Seconds
Tags: 60 seconds, big green truck pizza, bittman, bruni, dining section, le cirque, new york times, newspaper, newspapers, nyt, sascha, summary