Actual, literal, for real, unironic Bloomberg News headline.
So perhaps there is something to this San Pellegrino list of the so-called “World’s 50 Best Restaurants,” which released its rankings tonight in London. Here’s another fun fact: the number Mexican or South American restaurants on the list EQUALS the number of U.S. restaurants on the list. That’s a strong hat tip to Mexico and the Global South, and it’s especially significant in a world where culinary conversations often revolve around Europe, Japan, and the U.S.
The six restaurants in Mexico or South America are:
We believe that Gustu in Bolivia, which opened this April, will be well-positioned to crack the Top Fifty next year. Also keep in mind that there are a number of South African, Australian, Brazilian and Peruvian spots on the bottom half of the list (51-100). Michelin does not publish guides for restaurants in the Southern Hemisphere.
This week I review Carbone in my Blooomberg column, awarding 3.5 stars to the high-end red sauce joint in Manhattan’s Greenwich Village. It isn’t just one of our city’s best new restaurants, it’s one of Manhattan’s best seafood spots, period.
Carbone’s cuisine is the cuisine I ate while growing up on Long Island, at cheap seafood shacks and affordable Italian-American restaurants. Except Carbone isn’t cheap, or affordable, not by Italian-American standards, and not by New York standards. Dinner for two, after wine, tax and tip, can easily cost $350-$400 for two, almost as much as dinner at Jean-Georges.
Here are the final(ish) fact check questions for my Carbone review, running tonight at midnight. The questions pertain to your rigatoni alla vodka dish. I know this is an exhaustive process, but I just want to make sure I get this right.
Here we go:
1. How many martinis worth of vodka are in each order of rigatoni alla vodka? Do people ever complain that there’s not enough vodka in the pasta?
2. What kind of vodka do you use in the rigatoni? Stoli regular or Stoli Ohranj? I ask this because the vodka sauce had an ohranj (i.e. orange) color.
3. Do you infuse the dried pasta in the vodka overnight or do you let it sit for longer? (i.e. 3-4 months).
4. What’s the supplemental charge for upgrading to a premium vodka for the rigatoni alla vodka? Do you get a lot of Belvedere requests from the Meatpacking Crowd? If so, just tell’em that Ketel One is by far the best. Those guys don’t know nothing.
5. I’m kind of a lightweight, will the rigatoni vodka pasta send me over the edge if I do shots at The Joshua Tree beforehand?
6. Is the rigatoni alla vodka still $24 after 11pm, or do you switch to rigatoni alla vodka bottle service?
7. When all the anti-vodka cocktail snobs come in do you have to make a gin version for them? Rigatoni alla Hendricks? Or is it a non-substition deal?
8. Are you getting a lot of 18-year olds who come to the restaurant just to get wasted on rigatoni alla vodka? Or do you card everyone before ordering?
9. How many people have you 86-ed because they ate way too many rigatoni alla vodkas? Tell the truth.