Ari's Top 5

Pistachio Gelato from the Creamery

An even better pistachio ups the ante Natural Law #8 states: “To get to greatness, you need to keep getting better all the time.” And it’s a small, but still meaningful, implementation of that universal principle of good business that prompted me to put the pistachio gelato in this week’s notes—what was always really good, […]

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Ari's Top 5

“Red Truffles” from Northern Italy

Powerfully good Piemontese cherry peppers stuffed with anchovies and capers I will say without hesitation, these cherry peppers stuffed with anchovies are truly one of the most terrific things I’ve ever eaten. Food writer Faith Willinger refers to these as “red truffles,” which I think is an appropriate description—they’re almost as hard to find, similarly shaped, and […]

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Ari's Top 5

Kimbob Brunch

A new tradition begins at Miss Kim In the midst of the pandemic, vaccinations, stimulus packages, and the start of spring, you might understandably have missed it. In case you didn’t know, Miss Kim is now serving brunch every Saturday and Sunday morning. We’re offering a whole range of great dishes, all rooted in or […]

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Ari's Top 5

Rhubarb Cheesecake from the Bakehouse

A terrific new sweet for the spring season I’ve loved cheesecake for as long as I can remember. And I’ve long believed that the Bakehouse’s version is amazing. It’s also a bit of a “secret” specialty—it’s understandable I guess, since there are so many other marvelous options to choose from on our bakery shelves. But […]

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Ari's Top 5

In Memoriam: The Magical Honeys of Miele Thun

The tragic loss of a culinary legend and a call to continue his tradition The Italian culinary journal Gambero Rosso wrote: “Andrea Paternoster, the innovative beekeeper who revolutionized the honey sector in Italy with his Thun honeys, died today, April 18, 2021.” Andrea was killed, tragically, at the age of 54, in an auto accident, barely over half […]

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Ari's Top 5

Luisa Abram Chocolate from Brazil

A rare and amazing chocolate made solely from wild cacao I’ve tasted a lot of chocolate over the last 20 and 30 years. We have a whole bunch of exceptional bean-to-bar (the chocolate equivalent of farm-to-table) offerings on hand at the Candy Store (and many at the Deli as well)—Askinosie, Goodnow, French Broad, Mirzam, and more. I happily eat […]

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