01. The Chef’s Table at Brooklyn Fare
“”PARDON me,” said César Ramirez. Thus begins a meal at one of the more extraordinary restaurants in New York City.
Mr. Ramirez is the chef at the Chef’s Table at Brooklyn Fare, on Schermerhorn Street in downtown Brooklyn. He stood like a ship’s captain in front of the immense Molteni stove that is the centerpiece of his kitchen, the hearth around which the restaurant was built, framed by an immense collection of gleaming copper pots. Before him were 18 customers on stools set around a D-shaped stainless-steel bar. They were divided into two groups. One had started its meal at 6:30 p.m., the other at 7:15.” (NYT).
02. The Beard Symposium: Stalley and Manchester Orchestra’s Andy Hull Rate the Facial Hair of Their Musical Peers
“Beards, of course, will never fully go out of style for musicians — but the long, fruitful, on-and-off relationship between the two entities seems to be very much on these days. For the likes of both effete folk-rockers and swagged-out rap stars, and a whole bunch of dudes in between, the beard has become a cherished, effective tool. To make sense of this newly crowded musical beard landscape, Vulture consulted two experts: Stalley, the New York–by-way-of-Ohio rapper freshly signed to Rick Ross’s label, and Andy Hull, the front man of Manchester Orchestra, the Georgia rock band that will be dropping its third studio album, Simple Math, on May 10. When our bearded arbiters got together for the beard symposium, they pulled no (bearded) punches in their clear-eyed analysis. That means: Feelings were hurt. Painful truths were exposed. Beards were rated.” (NY MAG).
03. Thin-Crust Pizza
“Why this recipe works: Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.” (Cook’s Illustrated).
04. Wadi Resort / Oppenheim Architecture + Design (Above)
“In a global competition for a new luxury destination in Wadi Rum, Jordan Oppenheim Architecture + Design‘s winning proposal, Wadi Resort, provided an ecological sensitive design solution. Slated for completion in 2014 the project is comprised of 47 desert lodges setting forth a future primitive experience. The design set out to reinterpret the way society deals with surrounding nature by taking full advantage of the mystical valley where desert sand meets desert stone.” (Arch Daily).