My first trip to NYC was a short, but dizzyingly wonderful one.  I spent about thirty-six hours there and managed to sightsee more than I’d expected.  And naturally, I ATE.  In fact, the only thing I think I had on my to-eat list that I didn’t get to was the pizza.

Don’t get me wrong.  We tried.  We walked all the way across the bridge to Brooklyn for Grimaldi’s pizza.  Except that it was 90somethingfucking degrees outside and the line THAT WENT OUTSIDE was a good 45 minutes.

Hell no.

So, we ventured to the South Street Seaport instead.

NYC has SO MANY food options, and with the exception of Times Square (ick. boo.), most seem to be authentic, local, amazing little eateries.  Here’s what I DID manage to nom:

• a bagel in Brooklyn.  To be honest?  It was TASTY, but the bagels at East Coast Bagels in California were better on the sheer principle that they had CHOCOLATE CHIP bagels and this little shop in Brooklyn did not
• popcorn shrimp at the Heartland Brewery at the South Street Seaport.  Popcorn shrimp is ALWAYS a win.  I also enjoyed their Summertime Apricot Ale with my Fish and Chips.  Seafood?  Always good.  FRIED seafood?  EVEN BETTER.

• Then there was a CHEESE PLATE and TIRAMISU at Bar Baresco.  I think that the best way to enjoy a cheese plate – at least for me, while I’m learning what I like and don’t – is to ask the server for a good variety of different levels of soft and hardness and intensity.  We got a beautifully diverse array of soft cheeses, red wine infused cheeses, and delicious nuts and honeys to accompany the cheese.
• And the tiramisu? OH MY GOD.

Now, I just need to get back to that fine city and have a piece of greasy pizza!

The best food memories I have of Las Vegas happened at Mario Batali’s Enoteca San Marco.  Why?

Because there was a cheese plate.

And we like cheese plates.

My initial reactions, as I wrote back on June 8, 2009:

One of the highlights of this past weekend’s trip to Las Vegas was the formaggi at Mario Batali’s Enoteca San Marco in the Venetian. We had the server choose the best 7 cheeses offered and were given this platter with the accompaniments that included Honey with Truffle Oil, Brandied Cherries, and Apricots.

Absolutely amazing. Oh, and then I followed this with an amazing Margherita pizza and paired it all with a pretty Friulian white wine

Delish!

(via my personal blog)

Their Margherita pizza was incredible also, but this marked my Real Good Cheese Plate De-Virginization, so that’s what I’m focused on here.