Smorgasburg

Smorgasburg in DUMBO is my new favorite NYC experience.

I knew of its existence but it never rose to the top of my consciousness until this last Saturday when Cup of Jo reminded me of it.

Smorgasburg takes place in the old roof-less tobacco factory along the East River in DUMBO (Down Under the Manhattan Bridge Overpass), which boasts one of the coolest views of any market, to my mind:

Brooklyn Bridge seen through the factory

Manhattan Bridge in the distance

So our Sunday was spent in the best way possible: eating and drinking.  It started with grilled cheese sandwiches from Milk Truck, a lobster roll from Red Hook Lobster Pound (which pairs insanely well with Maine Root Soda), and an arepa con queso:

Then we moved on to Smoked Brisket sandwiches (I can't find the vendor name...crap):

Then it was mini homemade Pop Tarts (with plum jam in the middle!) from Anarchy in a Jar and gourmet S'mores from S'More Bakery:

We refreshed ourselves with Grady's Cold Brew coffee (I bought this bottle so I could continue to enjoy it all week) and cherry shaved ice from People's Pops:

Stuffed and drowsy - because, yes, we did eat all this between just the three of us - we went home to Manhattan via one of NYC's transportation gems - the East River Ferry:

An outstanding day: one of our best in the seven years we've lived in New York.

Eat, drink, and wear loose pants.

Avis DeVoto: A Seaside Lunch

You guys!  What took me so long to read AS ALWAYS, JULIA: THE LETTERS OF JULIA CHILD & AVIS DEVOTO?!  I bought it on a whim yesterday and, in the first 20 pages alone, I have dog-eared four pages, marked a recipe, and circled numerous parts that I've loved.  This book is heaven, absolutely heaven.

So on this dreary NYC day where winter is still hanging on (though I take comfort in the fact that it will eventually lose), I offer up this quote from Avis DeVoto (which is also a sort of recipe):

Cape Ann also provides what I stubbornly maintain are the world's best lobsters.  I also stubbornly maintain that the only real way to cook lobsters is in three to four inches of sea water, in a covered kettle, for about twelve minutes (pound and a quarter lobsters being the ideal size).  You then drape these dazzling creatures over the rocks until they cool off a bit, tear them apart with the bare hands, dip each piece in melted butter, and guzzle.  There should from two to six lobsters per person [!].  While the lobsters cook and cool off, two dry Martinis a la DeVoto should be served.  Nothing whatever else should be served - we are eating all the lobster we want, we are not fooling around with salad or strawberry shortcake or even coffee.  All you need are the martinis, plenty of lobsters, millions of paper napkins, and a view.

Emphasis and exclamation point are my own, of course.  Can you believe this?!  Ye gads.

Eat, drink, and add seaside lobster-and-martini lunch to my Life To-Do List.