zachbaum Squid-ink linguine with squid, garlic, lemon juice and zest, parsley, Aleppo pepper, olive oil. The go-to. 6d

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zachbaum Yes, this lobster tail tasted as good as it looks. 6d

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zachbaum The beautiful labels of old Italian bottles. That '64 Conterno though...stunner. 6d

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zachbaum Sometimes even at Barolo events you need to drink the French shizz. 6d

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zachbaum One of the best lineups at Festa del Barolo last night. Giacosa Red Label explosion. '78 Collina Rionda Riserva and Villero Riserva, '82 and '89 Santo Stefano Riserva, and '90 Collina Rionda Riserva. Villero was special. 6d

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zachbaum Mood. 7d

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zachbaum On a rainy shitty day like today, a big bowl of congee (rice porridge) with black mushrooms, chicken, soy sauce, and chili oil seems pretty much ideal. 1w

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zachbaum Linguine with lamb and garlic meatballs and feta in smoky tomato sauce. 2w

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zachbaum Apparently I was saying something important/biblical at the 2002 Krug launch dinner. 2w
  •   littl3_lamb You look extremely important. 2w
  •   imbooradley "And I said I'd rather take a butcher's word for it!" 2w
  •   gricioppo Let it out brother. 2w
  •   threadsalt "I bet I can karate chop this flute in half." 2w
  •   gramstermk From here over its all mine, mine mine! 2w
  •   dontmindmi "Please pass the bread sticks" 2w
  •   vazhit "These all taste like apple juice" 2w

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zachbaum "Well, if you like burgers give 'em a try sometime. I can't usually get 'em myself because my girlfriend's a vegetarian which pretty much makes me a vegetarian. But I do love the taste of a good burger. Mm-mm-mm. You know what they call a Quarter Pounder with cheese in France?" 2w

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