04/28/08The Director’s Cut: Eating on the SlyOne of the more painful aspects of a writer’s life is that we must succumb to our editors, who are irritating people in general, but also totally obsessed with micromanaging notions regarding story length. Apparently (or so I’ve been told), there are a finite number of pages in each issue, so when we proudly hand in our 10,000-word, opus-like articles, these editor types are less than pleased. Rather than fall onto grateful knees, the reaction we fully expect, they have the nerve to send our work back—often accompanied by a miffy note requiring us to cut our perfection down to 1500 words, max. Then begins the painful process of elimination, which often feels like a dirty-knifed,... Posted at 07:59 PM | Permalink | Comments: 0 |
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04/21/08The Customer Is Frequently Wrong
We once had a long, drawn-out argument with another foodie about the notion that the customer is always right. He opined that diners should be served whatever they desire at a restaurant, including (but not limited to) substituted sides; sauce on the side; steamed, plain chicken breast; well done steaks; ketchup for their kobe; and pasta lubed with butter instead of its intended sauce. His argument ran that if the diner was willing to pay for the meal, he should get whatever he wants. Posted at 07:59 PM | Permalink | Comments: 0 |
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04/14/08Gyros at Twenty Paces: The Greek Takeout Duel
We've been reading a lot on Chowhound.com about Santorini, the new Greek restaurant in Sleepy Hollow that’s challenging Lefteris Gyro’s primacy in Westchester’s Greek restaurant market. If you believe the posts on that site (most notably here and here), you’d think that Santorini is the best thing to hit Greek food since sheep on a stick. In fact, there have been so many unqualified raves about the joint that even the Posted at 07:59 PM | Permalink | Comments: 2 |
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04/07/08Hometowns, History and Burgers: AJ’s
W e are happy to admit our failings. To wit: even though food writing is our business, we have driven past AJ’s Burgers in our home town of New Rochelle at least 50 times since it opened, and yet never managed to stop in. Why? Because we are overworked, folks, and scramble from one deadline to another like a food writer with her head cut off. We’re frantic, so don’t even ask about the state of our tax return.It is with some chagrin then that we read the following letter, sent from a freelance writer who prefers to remain anonymous. She works for a prominent national daily, though she didn’t mention that in the letter. Curious, we Googled her name, which is unusual, and found that she’s quite... Posted at 07:59 PM | Permalink | Comments: 0 |
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04/01/08Harbinge Eating, the Hunted and Gathered Trio
har•bin•ger (häŕ bin jər) n 1. One that announces or foreshadows the approach of someone or something; a forerunner; herald. 2. A person sent in advance of troops, a royal train, etc., to provide or secure lodgings and other accommodations. Posted at 07:59 PM | Permalink | Comments: 0 |

Julia Sexton is a Westchester-based food writer whose work has appeared in The New York Times, the Boston Globe and a host of other publications. An avid traveller and eater, she is currently on the United States Agricultural Department's Most Wanted list for crimes involving the illegal importation of lardo.