This is Chris Crowley, and I haven’t yet recovered from the Knicks’ embarrassing loss on Monday. But, I’m still here, back in your inbox with your second serving of Caper this week. It’s a beautiful time of year. We’ve got ramps, we’ve got the NBA playoffs, we’ve got sitting outside with a glass of iced white wine. Over the weekend, I cooked Alaskan black cod from Mermaid Garden, got lunch with my niece, and made a big pot of Rancho Gordo’s Marcella beans, Roaming Acres’ chicken thighs, and Schaller & Weber’s bacon and Nürnberger bratwurst. (I always leave the butcher shop with more than I planned on buying…) I seasoned the dish with smoked paprika, thyme, rosemary, and purple strip garlic from Burlap & Barrel, the spice company that’s the subject of this week’s newsletter.
In today’s letter: The big deal taqueria opening in New York, an indie mag’s party at Superiority Burger, the $40 chicken discourse continues, a new chef at Wild Cherry, the spice wars, and more behind our paywall.
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