Overheard on the New York Boards

Published on Monday, January 10, 2011, by Mark Hokoda / Edit Post

"All these years I, a vegetarian, stayed clear of the delicious-looking square pie. I believed that the sauce was made with meat, having read it here and elsewhere. Today I inquired about the sauce. Margaret said that they used to use meat in the sauce for the square pies, but they discovered that cooking it down so much they weren't losing anything in complexity without it. They haven't used meat in that sauce for years, she said! So much wasted time! I could have tried the square slices ages ago." – Olive123 on Di Fara Pizza in Brooklyn

"[T]his is a great place to go when the temperature dips below 40. ... The butter lettuce is irresistible. And there's bacon in it. I ordered the smoked and roasted pork loin with potato gratin. I've had pork in all its guises at Trestle and never been disappointed." – Bob Martinez on Trestle on Tenth

"They have a brilliant congee special on the menu, right now, called Chiang Mai sausages with steamed duck egg. The dish includes a brief layer of congee made with good broth, spiked with sautéed red onions and topped with a soft, steamed duck egg, Chiang Mai sausages and brown slivers of crisp, freshly fried onions. ... I think this is a dish that I will dream about all winter long." – michelleats on Kin Shop

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