{"id":201,"date":"2010-05-20T13:22:29","date_gmt":"2010-05-20T12:22:29","guid":{"rendered":"http:\/\/philonfood.com\/?p=201"},"modified":"2010-05-20T13:22:29","modified_gmt":"2010-05-20T12:22:29","slug":"ny-nj-highlights-13","status":"publish","type":"post","link":"https:\/\/philonfood.com\/index.php\/2010\/05\/20\/ny-nj-highlights-13\/","title":{"rendered":"NY & NJ Highlights (1\/3)"},"content":{"rendered":"

We are now back from our trip to the States – and what a great trip it was.\u00a0 Here is a summary of some of the foodie highlights:<\/p>\n

My new favourite gastro-bar (if such a word exists): Near to our hosts Dan & Dom is a great little bar-come-diner in Cobble Hill, Brooklyn called Henry Public<\/a>.\u00a0 Since our first evening there (jet-lagged and enjoying proper cooked-as-you-like burgers) I wanted to return to try their bone marrow on toast.\u00a0 It sounded random, but I absolutely had to have it on my return.\u00a0 And oh-yes – it was good – very good!\u00a0 Now if I can get my butcher to cut up some marrow bones for me, I will try this one at home…<\/p>\n

Seasonal goodies: At home I like to try and take advantage of seaonal food\u00a0where I can, so I try to do the same when away.\u00a0 Soft shell crab was in season, so I had plenty of that (tempura style) – some of the supermarkets had them live, which although I was tempted to cook myself didn\u2019t get around to.\u00a0 Also, ramps were coming in to season – I hadn\u2019t realised that east coast they go mad for these little onions that I\u2019ve heard described as a cross between spring onions and wild garlic during their short season.\u00a0 I tried them, and they weren\u2019t particularly interesting, but I guess it is novelty for this of a short-seasonal vegetable.<\/p>\n

More to follow…<\/p>\n

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We are now back from our trip to the States – and what a great trip it was.\u00a0 Here is a summary of some of the foodie highlights: My new favourite gastro-bar (if such a word exists): Near to our hosts Dan & Dom is a great little bar-come-diner in Cobble Hill, Brooklyn called Henry […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[8,10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/201"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=201"}],"version-history":[{"count":0,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/201\/revisions"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}