Serious Eats - seriouseats.com

moldy foods get tossed, bananas become banana bread, other fruits/veggies get composted.

drinking one now. delicious!

maybe check out cube 63 - it's BYOB so that should help defray cost.

we've been making a lot of eggplant rollatini this summer

http://www.seriouseats.com/recipes/2009/08/eggplant-rollatini-recipe.html

gummy cola or root beer bottles

a simple caprese salad

i ordered the burger for lunch a week ago. my only complaint was it was too large and unwiedly to eat so i cut it in half. bad move, it was incredibly unstable after that! otherwise i gobbled it up, despite my sloppiness.

wasn't a fan of the spaetzle. i'll admit i'm a bit of a purist, and thought it would have been better with less cheese. it wasn't even a mac-and-cheese consistency, more like a spaetzle soup. we didn't finish it (2 of us were sharing and it's not a large portion).

the update i've been waiting for! good luck to them on reopening. as an architect, my experience is that it almost always takes longer than expected to open a place or to renovate - there are often hidden surprises and delays.

does anyone know what the plans are for this kitchen after the exposition? i hope it is being installed someplace permanently or as much as possible is being re-purposed. it's beautiful, but my knee-jerk reaction was "this is wasteful".

i think this year might have been the 3rd annual? i could be wrong because i always end up missing the actual event, but i think there have been events the past 3 summers.

^ that sounds delicious and we have flowering chives that have been blooming for a few weeks already! nice tip!

a good falafel

i get that it's designating something made in-house, but frankly, i do tend to agree with pourgirl. however, i'm just generally tired of any trend in food/drink/restaurants/etc. can't we just have good food w/o all the posturing? just note as "made in house" if it's important to your diners (as it should be).