• Pub & Kitchen “is comfort food prepared with the finesse and ingredients that sates the appetite and the soul.” Between this review and the idea that diners are going to rush toward comfort foods in this flailing economy, it sounds like Pub & Kitchen is set-4-lyfe.
• Tim McGinnis has an interview with Brian Ricci, the sous chef at Pub & Kitchen. The bit about working the line is pretty good: “Service cooks often work in a state of hyperawareness. It’s often be a collective feeling that allows us to cook, plate and move in harmony. It’s like a performance.”
• Did you know that Cuba Libre sells paella kits? Well, they do! $25 gets you “a thin paella pan, Calasparra paella rice, a recipe and shopping list, pimentón and a saffron mixture,” so that you can make it at home. There’s nothing to fear in the prep — unless you are cowed by your fishmonger.
