Falai’s Left-Field Trio of Foie Gras TreatsIacopo Falai impressed a lot of experienced eaters when he opened Falai, his small, eponymous restaurant on the Lower East Side, catching them off-guard with his very modern take on Italian food. This foie gras appetizer, rare enough on Italian menus, comes from out of left field. “There are more contrasting flavors and textures in this dish than any foie gras dish on the planet,” Falai boasts. “Start with the croquette and go clockwise. It’s warm and should be eaten right away. The chocolate I’d like to be last, because it gives a strong, savory end to the dish. There’s so much interaction here for the customer to discover.” As always, mouse over the different elements to read them described in Falai’s own words.
Everything You Ever Wanted to Know about the Beard Awards, Iacopo FalaiA primer on the “glamour, rivalries, and after-parties“ of the Beard Awards (not as exciting as it sounds) reveals that if you’re a Kansas City restaurateur, you’re screwed. [NYS]
Iacopo Falai discusses his “love affair” with food, fails to explain why he hires haters for waiters. [Cravings]
The Times launches “Dining Briefs,” which of course is nothing like Diner’s Journal. [NYT]