A “Jar Pie” is exactly what it sounds like. Featuring one serving of pie, plus a spoon, it’s the perfect snack for those cursed with an incurable sweet tooth. This one above is “layered with a short bread crust with Toffee, Candied Pecans, topped with a moist layer of Banana Cake soaked in a light Amaretto Syrup.” Scoop it up.
This flower soup at Box Kite in the East Village looks ridiculous. According to the restaurant’s instagram, it’s “a cocktail of fermented tomato & dashi, burpless cucumber, flowers and beach peas.”
photo by Bradley Hawks
For this installment of “Artist Eats,” we asked Lauren DiCioccio to share her favorite place to eat. Lauren is an artist based in the Bay Area, who creates installations, objects and paintings that investigate the “tangible beauty of commonplace mass-produced objects.” We are particularly fond of her embroidered newspapers, and are looking forward to her exhibition at Jack Fischer Gallery in S.F. in September. Continue reading for her answer.
The French Pirate
3/4 oz Triple Sec
3/4 oz Mount Gay Rum
Pour the triple sec and rum into a Champagne flute.
Fill said flute up with champagne.
If desired, add an orange peel as garnish.
Reebok Bacon is “uncured and contains no nitrates, preservatives, MSG, or sweeteners.” Next up, Nike Trail Mix… then followed by adidas wurst. Total Engineering for a Better You. The future is full of branded opportunities.
For this installment of “Artist Eats,” we asked Numskull to share his favorite place to eat. Numskull is an artist based in Sydney, Australia, who works in a variety of mediums, producing paintings, sculptures, illustrations and large-scale outdoor murals. Continue reading for his answer.
The IcyBreeze is both a cooler and portable air conditioner.
Laphroaig Suntanned Scotsman
1 1/2 parts Laphroaig 10-Year-Old Single Malt Scotch Whisky
1 1/2 parts Pineapple Juice
1 1/2 parts Cranberry Juice
Build over ice in a highball glass.
Garnish with a slice of pineapple on the rim.