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At Sassoon Chicken, Armenian garlic paste reaches a blazing, triumphant zenith: raw garlic bulbs transformed into a frosting-like paste that's buttery at first but quickly rampages across your sinuses with its smelly wrath. Slather it on Sassoon's chicken-golden skin crispy but retaining juices, meat moist with the savor of smoke, so tender you can easily pick it off the bones with your fingers.
Just visited Bánh Mì Cho Cu, my favorite Vietnamese sandwich shop, and noticed there were no Weekly copies left. "Do they always run out?" I asked. "Of course!" the owner said with a laugh. Swing by for crunchy bánh mí that set you back an... More »
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