ANTHONY BOURDAIN
In SARDINIA with 2nd Wife ADRIAN
At Her PARENTS HOUSE
TONY GOES to SARDINIA
With WIFE ADRIANA
Monday, September 30, 2024
Sunday, September 29, 2024
Bourdain Secret Restaurant Rome AsiaArgento Trattoria
Anthony Bourdain with Asia Argento
A Meal at Settemio
Rome, Italy
TONY'S SECRET RESTAURANT - Rome
On Sunday December 5, CNN broadcast a stunning Rome episode of Parts Unknown in which Anthony Bourdain and Asia Argento go to a trattoria, which they do not name. It’s Settimio. Sorry for the spoiler but I don’t believe in depriving Mario and Teresa of business through exclusion Watch the episode it is brilliant.
I vividly remember my first visit to Settimio al Pellegrino. It was in 2007 and my friend Jess and I had gotten a hot tip from a regular that a short walk from Campo de’ Fiori sat an uber-authentic trattoria serving simply dressed fresh pastas, meaty mains, and seasonal vegetables. We made a booking but when we showed up for dinner the door was locked. We were already off to a rough start. One of us noticed a button next to the door and after a sustained buzz, chef and owner Teresa opened the door a crack and said something to the effect of “chi siete”, who are you?
If that doesn’t sound like a warm greeting, it wasn’t. But at Settimio, warmth isn’t doled out frivolously. Warmth is earned. If you turn up without a reservation, there’s a real chance you will be sent away, whether they are booked up or not. It’s the kind of place where the possibility of a regular rolling in late leads Teresa and her husband Mario to set aside tables for such an occurrence. And even calling to reserve well in advance doesn’t guarantee a table. On that note, if you don’t speak Italian, have your hotel ring for you. And if all this sounds too fussy, don’t read on. Settimio isn’t for you.
ANTHONY BOURDAIN
PARTS UNKOWN - ROME
PARTS UNKNOWN - ROME
With ABEL FERRARA & ASIA ARGENTO
I have to be honest: arbitrary seating policies give me agita. I grew up in restaurants and treasure hospitality. I want to connect with the people who make and serve my food, not be rejected or dismissed. Yet I was determined to win over Teresa and Mario. That night, Jess and I ordered every course, including my current go-to, polpette, scorched yet delicious meat patties. We cleaned our plates, admired the eclectic decor (framed posters and paintings gifted by Settimio’s clients, which include plenty of artists and film makers) and watched as Mario worked the room, taking orders and doting on regulars. Teresa emerged from the kitchen occasionally to clear plates and pinch cheeks. Man, did it feel bad being an outsider at Settimio that night.
Jess and I apparently didn’t make much of an impression because I went back on my own a few days later for lunch and was given the same suspicious treatment. After a few more visits, however, I was totally in, cheek caresses and all. This is good news if you live in Rome or visit often. You, too, can become a doted-on regular. Otherwise, visit knowing you won’t be pampered by the service but you’ll definitely walk away having witnessed a Roman relic.
SETTIMIO PELLIGRINO
ROMA
That is to say, a lot of what’s appealing about Settimio is the attitude and atmosphere. Some regulars have been going since the place opened in the 1930s, others a decidedly shorter length, but all are given special attention. In that way, the place is not unique. The attraction to countless other local joints is the experience and the relationship with the owners, even more so than the food.
I don’t think anyone with Roman dining experience would say the food is flawless. Like many places in town, it makes sense to stick to certain things like those meatballs or the onion-rich vitello alla genovese. At Settimio, comfort food reigns: fettucine with meat sauce, gnocchi with tomato sauce (Thursdays only), trippa alla romana, and involtini (meat rolls). The handmade pastas pass muster, but you won’t write home about them. The pillowy, super sweet, candied chestnut-studded Montblanc, which they do not make in house, is another story. I dream about it sometimes. Usually right before I go to the dentist. I am also very into the mela cotta (baked apple). I’m a sucker for overcooked fruit.
Second only to the struggle of winning the owners’ affection is the wines, which range from undrinkable to painfully undrinkable. While it’s charming that regulars leave unfinished bottles in the fridge for their next visit, I can honestly say that the only wine worse than the wine at Settimio is day-old wine at Settimio. It’s not what you’ve come for anyway.
Settimio al Pellegrino
Via del Pellegrino, 117
+390668801978
Trattoria SETTIMIO PELLIGRINO
ROME
SETTIMIO PELLIGRINO
ROME
Going to ROME ?
HOTELS & FLIGHTS
ITALY & WORLDWIDE
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
Anthony Bourdain - Parts Unknown Rome
ANTHONY BOURDAIN
PARTS UNKNOWN - ROME
ITALY
ANTONY BOURDAIN
"PARTS UNKNOWN"
ROME
SUNDAY SAUCE
TONY'S FAVORITE ITALIAN COOKBOOK
HOTELS & FLIGHTS
ROME - ITALY
WORLDWIDE
LUNCH with ABEL FERRARA
TONY with ABEL FERRARA
Wife & Child
Anna Magnani
"MAMMA ROMA"
"MAMMA ROMA"
Pier Pasolini
Starring ANNA MAGNANI
TONY Hangin with FRIENDS
A BAR in OSTIA
Near ROME
Making NEGRONIS
OSTIA
Thursday, September 19, 2024
Macau No Reservation Bourdain Tony
ANTHONY BOURDAIN
At a CASINO in MACAU
TONY PLAYING BACARAT
MACAU
ANTHONY BOURDAIN
No RESERVATIONS
MACAU
ANTHONY BOURDAIN
TONY'S FAVORITE COOKBOOK
FAVORITE FOODS
And SECRET RECIPES
"You Know TONY'S Gotta EAT" ?
TONY EATS NOODLES
TONY EATS NOODLES
HANOI
AFFORDABLE ART of TONY
From FINE ART AMERICA
Wednesday, September 18, 2024
Anthony Bourdain Makes Sunday Gravy
TONY & ANDERSON Eat SUNDAY SAUCE
A PLATE of TONY'S SAUCE
aka GRAVY
TONY Cals It SUNDAY GRAVY
ANTHONY BOURDAIN
Making SUNDAY GRAVY for Anderson Cooper
aka SUNDAY SAUCE
Inspired by the Recipe in the SUNDAY SAUCE Cookbook
FAVORITE ITALIAN COOKBOOK
SUNDAY SAUCE
WHEN ITALIAN-AMERICANS COOK
Daniel Bellin0 "Z"
SUNDAY SAUCE
It's a well known fact that Tony wished he was Italian. You can see (hear) him say many times in his various Travel Food Shows that he dreamed of being Italian, and wished he had an Italian Grandmother (Nonna) to cook all the famed Italian dishes for him. And no Italian Restaurant could ever cool you better Italian Food than by an Italian Nonna. And there is no more Supreme Dish in the Italian Community than Sunday Sauce (aka Gravy), and Tony Loved just as much as any Italian born. "Well" ? Anyway, just because we Love Anthony so much, we'll (Italian-Americans) make Tony an Honorary Italian-American. "Yeah, we Love Tony"
So what is Sunday Sauce. Well first off, there is quite a Big Debate over what it is called. Some call it Sunday Sauce, some call it Gravy, some Sunday Gravy, as Bourdain does, and some simply Ragu.
Ragu Napoletana is the original from Naples Italy, and is made from sever different cuts of meat, browned, then slowly cooked in tomato sauce. Depending on who is making the dish, the meats can vary. In Naples, the most popular array of meats are : Pork Ribs, Pork Sausages, and Beef Chuck Steak or Roast. You can also put in Meatballs, Pork Neck, and Prok or Beef Braciole, or Pig Skin Braciole. This is the most popular way to make Ragu Napoletana, the original Sunday Gravy.
So Italian immigrants, immigrated to America, mostly from Naples and Sicily, and a smaller number from Calabria, Puglia, Abruzzo, and other parts of Italy.
"MANGIA BENE"
ANDERSON & TONY Try The GRAVY
aka SUNDAY SAUCE
TONY BOURDAIN
FOODIE JOURNAL
JOURNAL - NOTEBOOK
FOOD TRAVEL RECIPES
With ANTHONY BOUDAIN'S Most FAMOUS QUOTES
ANTHONY WISHES He Was ITALIAN
ITALIAN-AMERICAN
TONY WISHES He Was ITALIAN-AMERICAN
At second 00:22 , TONY Tells Mario
that He's been Bitter all his life, that
he's Not ITALIAN-AMERICAN
Anthony Bourdain Favorite Books
Anthony Bourdain
In "Kitchen Confidential," Bourdain almost made himself sound like an author with an intelligence officer background, just like the type he advocated. The chapter, "Inside the CIA," detailed his time at the Culinary Institute of America, which he referred to with the same acronym as the Central Intelligence Agency. One real intelligence operative Bourdain recommended as an author, though, was novelist-turned-MI6-agent Graham Greene. When Bourdain named his favorite books to Business Insider, he listed Greene's "The Quiet American" among them, saying, "I re-read it frequently. Particularly when visiting Vietnam."
Bourdain also cited Julia Child as an early influence on his cooking in "Kitchen Confidential." In the "First Course" section, he wrote, "Julia Child's recipes have little snob appeal, but they also tend to work." Like Bourdain, Child was a chef, TV host, and bestselling author. Before she went abroad and penned "My Life in France" (which could be a good airplane book for your next trip to Paris), she worked as an intelligence officer for the OSS.
Tony said he got inspiration for his rendition of Sunday Sauce, in the cookbook Sunday Sauce by Daniel Bellino Zwicke.
As for authors with NGO backgrounds, Bourdain's own book imprint published "We Fed An Island" by chef José Andrés. The book chronicled the nonprofit effort led by Andrés and World Central Kitchen in Puerto Rico after Hurricane Maria. If you'd rather take a road trip in the U.S. than visit one of its island territories, Bourdain called "Fear and Loathing in Las Vegas" by Hunter S. Thompson "the book that probably influenced me more than any other."
1. Down And Out in Paris & London by George Orwell
2. The Quiet American by Graham Greene
3. Mastering The Art of French Cooking - Julia Child
4. The Rum Diary by Hunter S. Thompson
4. Sunday Sauce - Daniel Bellino Zwicke
One of TONY'S FAVORITE BOOKS
DOWN & OUT in PARIS & LONDON
by George Orwell
The above books are just a few examples of ones written by people who spent time on the ground in potential travel destinations, working them into their writing without authoring actual guidebooks. If Hunter S. Thompson novels aren't your thing — and you're not traveling to Las Vegas or any of those other places — you can always research works of literature tied to your specific destination. If nothing else, soaking up literary impressions could add a deeper dimension to your travels and give you a greater appreciation for local history in certain places. Say you need a Bourdain-appropriate hotel that's "down in the Treme" (or near it, anyway). If you know your local history, you could stay at the one that's a literary landmark with a unique rotating bar in New Orleans.
Though Bourdain recommended streetwise "novels by people who spent a long time" in a destination, his own writing remains a testament to the power of first impressions in travel as well. Looking back on "Kitchen Confidential" 20 years later, The Ringer called its "Mission to Tokyo" chapter "the functional first episode" of Bourdain's later travel programs. Tokyo was one of Bourdain's favorite places to visit, and he did so numerous times on TV. Yet his evocative descriptions of his first time in the city in "Kitchen Confidential" also brought it to life with vivid sensory details. Who needs a guidebook when you've got an artful literary travelogue like that to inspire you?
KITCHEN CONFIDENTIAL
ANTHONY BOURDAIN
FAVORITE ITALIAN COOKBOOK
SUNDAY SAUCE
WHEN ITALIAN-AMERICANS COOK
Daniel Bellin0 "Z"
SUNDAY SAUCE
It's a well known fact that Tony wished he was Italian. You can see (hear) him say many times in his various Travel Food Shows that he dreamed of being Italian, and wished he had an Italian Grandmother (Nonna) to cook all the famed Italian dishes for him. And no Italian Restaurant could ever cool you better Italian Food than by an Italian Nonna. And there is no more Supreme Dish in the Italian Community than Sunday Sauce (aka Gravy), and Tony Loved just as much as any Italian born. "Well" ? Anyway, just because we Love Anthony so much, we'll (Italian-Americans) make Tony an Honorary Italian-American. "Yeah, we Love Tony"
So what is Sunday Sauce. Well first off, there is quite a Big Debate over what it is called. Some call it Sunday Sauce, some call it Gravy, some Sunday Gravy, as Bourdain does, and some simply Ragu.
Ragu Napoletana is the original from Naples Italy, and is made from sever different cuts of meat, browned, then slowly cooked in tomato sauce. Depending on who is making the dish, the meats can vary. In Naples, the most popular array of meats are : Pork Ribs, Pork Sausages, and Beef Chuck Steak or Roast. You can also put in Meatballs, Pork Neck, and Prok or Beef Braciole, or Pig Skin Braciole. This is the most popular way to make Ragu Napoletana, the original Sunday Gravy.
So Italian immigrants, immigrated to America, mostly from Naples and Sicily, and a smaller number from Calabria, Puglia, Abruzzo, and other parts of Italy.
TONY Makes SUNDAY GRAVY
For ANDERSON COOPER
Inspired by the Recipe in SUNDAY SAUCE
"MANGIA BENE"
ANDERSON & TONY Try The GRAVY
aka SUNDAY SAUCE
TONY BOURDAIN
FOODIE JOURNAL
JOURNAL - NOTEBOOK
FOOD TRAVEL RECIPES
With ANTHONY BOUDAIN'S Most FAMOUS QUOTES
Friday, September 13, 2024
Anthony Bourdain Top New York Restaurants Eats
TONY 'S TOP NEW YORK CITY EATS
ANTHONY BOURDAIN
The late great Anthony Bourdain? Still making an impact. Yes, Anthony Bourdain is, years after passing away, is still very relevant. He has a legion of fans, who sill love watching Tony on TV. They watch re-runs of A Cooks Tour, No Reservations, The Layover, and Parts Unknown. Why ?
Very simple, Anthony was awesome, and because of him, his shows were great. He traveled the World, eating, meeting people, learning, and discovering. And nobody did it like Tony. There are all kinds of Food & Travel Shows, but none like Anthony Bourdain's, His zest and love of good food, people, and travel.
Tony chomps on a HOT DOG
Papa Drink in Hand
At One of his All-Time FAVORITES !
The PAPAYA KING on The Upper West Side NYC
1. PAPAYA KING
PAPAYA KING NYC
The STANDARD ORDER
2 HOT DOGS & a PAPAYA DRINK
2. KEEN'S STEAK HOUSE
KEEN'S
TONY with JOSH OZERSKY
Anthony Bourdain with Josh Ozersky
At KEEN'S STEAK HOUSE
NEW YORK CITY
"No RESERVATIONS"
Tony ask Josh, what constitutes a great New York Steak House ?
It's all about The Meat !!! Shrimp Cocktail to start. Or a Caesar Salad.
Steak of Course, with Potatoes, and Creamed Spinach on the side, are "Must Haves" in
a New York Steak House. Josh Ozersky says, "No Wine" but Whisky. Some might beg to
differ, but in Keen's ? After all, they do have the largest Whiskey List, in all of New York.
What kind of Steak ? New York Cut Sirloin, a Porterhouse, T-Bone, and Prime Rib of Beef,
are all great. Then, there are Lamb Chops, and Gigantic Lobsters.
Keen's has all of the above, but those in the know, know, the Thing to Get at Keen's are their
Famed Mutton Chops. Nobody does these like Keen's. And of course, along with the Whiskey,
Tony orders a King Cut Prime Rib, and Josh gets The Mutton Chops. This is Steak House Heaven.
3. KATZ'S DELI
KATZ'S DELI
East Houston Street, LES New York City
TONY
PASTRAMI at KAT'S DELI
Pastrami Sandwich
KATZ'S DELI
NEW YORK
PASTRAMI
Tony loved Pastrami. Let it be knows, his favourite was The 2nd Avenue Deli. He also
loved The Pastrami Queen, up on Lexington Avenue, UES, Manhattan.
And there was also the now defunct Carnegie Deli, a New York Institution for decades, now sadly closed.
HOMAGE to The CARNEGIE
The CARNEGIE DELI
NYC
4. HOP KEE
TONY at HOP KEE
CHINATOWN
NEW YORK CITY
Anthony Eats Cantonese
HOP KEE
We’re deep in the bowels of New York’s Chinatown, down a flight of stairs in the wood-paneled Cantonese classic Hop Kee. It’s late afternoon, before the dinner rush, and Anthony Bourdain is ensconced in a brown vinyl booth surrounded by platters of salted squid with hot peppers, sauteed string beans, Cantonese-style snails and pan-fried flounder while a handful of waiters and busboys silently look on. All of them are waiting patiently for a selfie with the writer and host of CNN’s Emmy Award-winning series Parts Unknown. Bourdain is more than happy to oblige.
Hop Lee is noted as being famous for having a secret second menu that wasn’t offered to non-Chinese patrons on the assumption they wouldn’t enjoy it.
Bourdain and Cheung decide to order both sides of the menu to cover their bases. Bourdain opts for the standard Cantonese options – wonton soup with dumplings of juicy pork and shrimp, crispy egg rolls, BBQ spareribs, pork fried rice, and pungent sweet & sour pork.
For the off-menu, Cheung orders from memory the old-timey dishes from his past. Cantonese crab in a sauce of chili, egg, and soy sauce, and periwinkle snails, smaller than your French escargot, in a black bean sauce.
The meal is finished off with pan-fried flounder Cantonese style, with a sweet soy sauce, made using some of the fry oil, and plenty of fresh cilantro and scallions.
TONY at HOP KEE
CHINATOWN
WO-HOPS
Another FAVORITE of TONY'S
5 ... DiFARA PIZZA
Dom DeMarco
DiFARA PIZZA
DiFRA PIZZA
AVENUE J, BROOKLYN, NY
When it came to pizza, Bourdain admitted it was one of the subjects "on which New Yorkers have strong opinions." But he swore by Di Fara Pizza and he wasn't alone. The pizzeria continues to top numerous lists for the best pizza in New York City. The founder, Domenico De Marco, was born in Italy in 1936 and immigrated to the U.S. from the Province of Caserta in 1959. He was known for taking his time to create his Sicilian and Neapolitan-style slices, generally pulling them out of the oven by hand and carefully slicing fresh basil over each pie. The New York Times, in an article at the time of De Marco's death in March 2022, called him "a living link between the cooking of Southern Italy ... and New York City's corner-slice culture."
LOMBARDI'S PIZZA
AMERICA'S 1st PIZZA
When it came to pizza, Bourdain admitted it was one of the subjects "on which New Yorkers have strong opinions." But he swore by Di Fara Pizza and he wasn't alone. The pizzeria continues to top numerous lists for the best pizza in New York City. The founder, Domenico De Marco, was born in Italy in 1936 and immigrated to the U.S. from the Province of Caserta in 1959. He was known for taking his time to create his Sicilian and Neapolitan-style slices, generally pulling them out of the oven by hand and carefully slicing fresh basil over each pie. The New York Times, in an article at the time of De Marco's death in March 2022, called him "a living link between the cooking of Southern Italy ... and New York City's corner-slice culture."
Read More: https://www.chowhound.com/When it came to pizza, Bourdain admitted it was one of the subjects "on which New Yorkers have strong opinions." But he swore by Di Fara Pizza and he wasn't alone. The pizzeria continues to top numerous lists for the best pizza in New York City. The founder, Domenico De Marco, was born in Italy in 1936 and immigrated to the U.S. from the Province of Caserta in 1959. He was known for taking his time to create his Sicilian and Neapolitan-style slices, generally pulling them out of the oven by hand and carefully slicing fresh basil over each pie. The New York Times, in an article at the time of De Marco's death in March 2022, called him "a living link between the cooking of Southern Italy ... and New York City's corner-slice culture."
6 ... RUSS & DAUGHTERS
RUSS & DAUGHTERS
BEST SMOKED FISH in TOWN
SMOKED SALMON - NOVA SABLE & CAVIAR
BAGELS * BIALYS
BAGEL with CREAM CHEESE - SMOKED SALMON
RUSS & DAUGHTERS
Sorry, but we Couldn't get Video on TONY
But this was One of His Favourites
He also Loved BARNEY GREENGRASS
On The Upper West Side of Manhattan
One of TONY'S FAVES !!!
The BADASS COOKBOOK
AMERICA'S FAVORITE FOODS
And SECRET RECIPES
The KIND of STUFF TONY LOVED
7 ... TONY'S FAVORITE BREAKFAST
BARNEY GREENGRASS
TONY Says they Have "The BEST BREAKFAST in The UNIVERSE"
STURGEON PLATTER & NOVA EGGS & ONION
Also, when it comes to BAGELS, Tony like a Plain BAGEL
He says, "By the way. There is no other"
ONLY PLAIN !!! BAGELS
The STURGEON KING
BARNEY GREENGRASS
TONY Gets The StURGEON PLATTER
8 ... The HEIDELBERG
The HEIDELBERG
YORKVILLE
NEW YORK CITY
The dish, called Schweinshaxe, consists of a "crispy and terrifyingly proportioned Pork Shank" that, according to Anthony, is "tender, delicious, falling off the freaking bone." Served simply with sauerkraut and boiled potatoes, it's easy to see why this meal from the Upper East Side German staple is so famous. Established in 1936, Heidelberg is one of the oldest family-run German restaurants in the US, and a must-see on your tour of Anthony Bourdain’s favorite NYC restaurants.
The HEIDELBERG
HEIDELBERG at minute 24:40
9 ... Le VEAU D'OR
Le VEAU D'OR
NEW YORK CITY
TONY at Le VEAU D'OR
NYC
TOBY at Le VEAU D'OR
Minute 35:00
9 ... MINETTA TAVERN
MINETTA TAVERN
GREENWICH VILLAGE NY
While we've already highlighted a great no-frills burger option above, the next of Anthony Bourdain’s favorite NYC restaurants features their own next-level patty.
Minetta Tavern in Greenwich Village has an infamous Black Label Burger that costs a whopping $33, which is expensive even by New York City standards. What makes it so noteworthy? "A special blend made just for them by Meat Master General of New York, Pat LaFrieda," Tony explained.
10. EISENBERGS SANDWICH SHOP
Eisenberg's Sandwich Shop
FLATIRON NYC
EISENBERGS at minute 21:45
Subscribe to:
Posts (Atom)