Overheard on the New York Boards

Published on Monday, January 9, 2012, by Mark Hokoda / Edit Post

"Right now they have some seasonal house-made sausage that's just delicious. I don't think it's on the menu—ask the staff." – Peter Cuce shares a discovery at Queens Sichuanese restaurant Little Pepper

"The service is warm and accommodating, the prices are reasonable, and the food's very good and un-run-of-the-mill. I had Zoe's Malawah, which was sunny-side-up eggs on a big disk of layered bread that tasted like a naan/phyllo hybrid, accompanied by a dish of cool, mildly spicy tomato purée. The kitchen is slow as molasses, but there was obviously a lot of care taken in the preparation of the food. It was pleasing to the eye and the palate." – small h on Café Petisco

"Great dessert ... vanilla ice cream from Il Laboratorio del Gelato, drizzled with chocolate sauce with brittle. What they do not tell you is that the brittle is pork rinds. And they are amazing. This odd combination is simply delicious. Went there for the meat, got surprised by the dessert." – sushiman on St. Anselm in Brooklyn

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