5.15.25 Tap Water Ice, Pre-Ground Pepper, & Other Crimes

On Today’s Menu:

• Opening chaos: Exploding water bottles, soggy notes, and John’s retirement unraveling.
• Crudo Confessional: John’s Italian seafood trip sparks a debate — true Crudo vs. Americanized ceviche.
• Burger Crawl Update: Final Four are locked — Delmonico, Mae Daly’s, Peter Luger, and Nicco’s. Who’s ready to burger down?
• Closures Galore: Farewell to Hogs & Heifers, Chamana's Café, Mr. Chow, Cathédrale at Aria, and… Giada’s?!
• New Openings: Pisces at Wynn stuns (and steals Ash’s heart), plus Zaytiny by José Andrés, and Nudo Italiano in Southern Highlands.
• Where We've Been: Reviews of Pepper Club, Pisces, Chin Chin, Café Landwer, Bar Boheme (French-approved!), Eureka!, Monzù – Italian Oven + Bar, Laos Thai Street Food, & 00 Pie & Pub.
• Bread & Butter: Bar Boheme’s sourdough croissant pull-apart bread? Life-changing.
• Pet Peeves Unleashed... Ash: Tap water ice in premium sparkling water — stop it. And plastic “cast iron” dishes — why tho?

John: Pre-ground pepper in diners — a culinary tragedy since childhood.

Sam: Paper table cloths on top of white linen table cloths. 

• Booze Talk: Rum makes you happy, vodka makes you boring, and mezcal is just… no.
• Bonus Bites: Todd Avery Lenahan’s luxe Pisces design, Greek family business warnings, and a teenager’s podcast roast.

Email us at [e-mail]: hate mail goes to John, praise goes to Ash, and Sam just wants his duck confit, thanks.

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