als koennte man in nyc nur sehr bizarre asiatische kueche und sowas aehnliches wie italienisch essen.
(This modest little Italian restaurant occupies a single long room, with a bar in the back for eating and one in the front for sipping wines. The floor is covered with wide wood planking, and the ceiling with countrified beams. Delicate, food-obsessed souls murmur over the quality of the green Nocellara olives (from Sicily) and the radicchio, which is state-inspected and picked by hand in the hills around Treviso. Unlike at some of the city’s other high-minded, ingredient-conscious foodie palaces, however, the menu here is presented casually, within the context of a familiar culinary tradition, and it’s relatively cheap. The straightforward, unfussy dishes include little pewter cocktail bowls filled with meatballs fried in extra-virgin olive oil and grilled figs from Calabria bundled in strips of pancetta. There are toasty crostini also, layered with Gorgonzola drizzled with that chestnut honey from Lake Como or puréed chickpeas splashed with Sicilian olive oil. The menu changes often at Bellavitae, but many of the more exotic ingredients (extra-virgin olive oils, caperberries from Sicily, etc.) are constant, and many of them are for sale.)
(hallo, alles durcheinanderschmeissen? so chaotisch quer durchs land koche ja nicht mal ich!)
wo sind die armenier, die russen, meinetwegen mogolen und cap verdianer, die puertoricaner, was weiss ich? oder essen die nur in so gegenden, wo man lieber nicht hinwill?
meine theorie ist ja, wenn einen jemand ueberfallen will, dann macht er das so oder so, also mache ich mir fuer new york da keine gedanken.
solange man nicht auf der strasse mit seinem lonely planet rumwedelt, wird das schon gehn.

wonkster

langsam mal ein paar sachen zusammen tragen:

-wohnen

-public transportation

-various

-food

tipps bei tommyblank