The calamari at Amelia's was probably the most satisfying calamari had. It's listed on the menu as "Port Judith, R.I., Wild Calamari," which sounds very exotic and so made me suspicious -- but it was fantastic.
I am fully aware that this is a First World problem, and that this whine could come only from a privileged North America who can fill his belly with great food regularly. Maybe I should spend more time fighting for world peace rather than arguing against yet more Hamachi. But I'm a food writer, and this is where I work for a better world.
In the past year, many of the anti-meat diatribes we – meaning every one of us – have been forced to endure pivot upon a single point: we bad, you good. In few other contexts would such blather be considered anything other than a solipsistic rant, narcissistic nonsense that reflects a revolting self-regard.
Maya del Sol recognized the 12.21.12 apocolyptic non-event in the best way I can imagine: with an End of the World party that featured the food of some exceptional local chefs and attracted over 300 people.
One of the most fundamental social educations a kid can have is going out with parents to a good restaurant . Sitting at a public table is a force for civilization, and the sooner that force is felt, the better for everyone.
The miraculous side of the Hanukkah story is that when the Jews retook the temple and cleaned it up, they found that they had only a little oil for the eternal flame that hangs in all synagogues. Though they thought they had enough for only a day, the eternal flame burned for eight days (a lot less than eternity, but still miraculous). The theme of the oil is carried through in the main Hanukkah dish for Eastern European Jews: latkes, the favorite holiday potato pancakes, which are fried in oil.
The following observations are presented as proposals from the perspective of a food-oriented Oak Parker who applauds a place like this and is simply proposing suggestions to help make the place better.
In the spirit of justice and fair-mindedness, one must admit the restaurant experience is the result of actions by restaurant management/staff as well as customers, the other critical component in the dining equation. Some of these customers, no doubt, will face heat in the hereafter.
December's featured sandwich contains Falafill's regular curry falafel, made here with ground yellow lentils rather than chickpea or fava bean flour (the latter more common in Egypt). Dressing the crisp lentil balls are yellow raisins, granny smith apples, nuts and celery – a kind of Middle Eastern Waldorf salad sandwich...with some falafel involved.