Gastronomy 101

You may have ideas about gnocchi - preconceived ideas of what it is and how you feel about it. You have to forget about these preconceived notions when you eat gnocchi at Angeli. Evan Kleiman is famous for her gnocchi and part of the reason is because her gnocchi is perhaps not what you were expecting. For starters, Angeli gnocchi is not the potato gnocchi of Northern Italy that most people envision when they think of gnocchi. Kleiman's gnocchi is the Florentine version made with ricotta (also known as gnudi). Compared to the other type of gnocchi you might as well be eating clouds of delicious. It is lighter and more delicate. They are perfectly round balls of light and fluffy goodness. The gnocchi is a special and as such, it doesn't have a uniform configuration. You have to wait for the server to tell you what type of gnocchi you can order that night. It very often has a sage and brown butter sauce with or without other accompaniments. It has been known to be made with beets

Thing 25 was a fairly non-specific directive and I interpreted it rather loosely. "Lou" is Lou Amdur, the owner of restaurant/wine bar Lou, a wine connoisseur and repository of knowledge, and husband of New York Times film critic Manohla Dargis. At any given time you go to Lou, a number of people in there will be people who know he and his wife. I don't know them, so I haven't had the pleasure of a personal wine recommendation, but I figure that everything on the menu is included in things that Lou would tell you to drink, and our waitress also clued us in to a secret wine not on the menu. But I am not going to describe the food and drink in particulars, especially since I'll admit I made a few trips to Lou, because it's kind of addictive. The best way to describe a visit to Lou is to describe in general, since both the wines and food are variable and change often. First of all, Lou is extremely unobtrusive. Tucked into the corner spot of a mini-mall, scrunche