Lounge acts and sour notes: NY Times Dining in 60 seconds

by Nicole Weston, Posted Jul 12th 2006 @ 9:34AM

Sour is the up-and-coming "it" flavor for the American palate and layering plates with sour notes in addition to other flavors will give a meal an extra punch that pushes it over the top. Try adding citrus or, in some cases, unripe fruit.

It looks like lounges are growing in popularity in New York. And by "lounges," I mean restaurants with bar areas where you can order food. The fact that these places are found in 3 and 4 star restaurants is what makes them lounges.

Guilt of eating fish caught by using the environmentally unsound trawling method is alleviated by because the fish, bought at Greenmarket, makes a delicious dinner.

Ibérico ham in all its forms will soon be available in NY.

Wheat beers aren't going to satisfy your whole grain serving requirement, but there are a lot of good ones out there worth trying anyway.

Even if your grandmother wasn't a brilliant cook - a skill that most people claim their grandmother had - the one or two things that she did well might be worth remembering, like pan fried green beans.

Frank Bruni gives Tom Colicchio's restaurant Craftsteak one star.

Mark Bittman, the minimalist, makes bread and tomato soup for a perfect summer dish.

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Filed Under: Newspapers, In Sixty Seconds
Tags: food and dining, food section, new york times, newspaper, ny times, nyt