which is probably why we so rarely indulge in this favorite weekend
To the other diners, we probably didn't look like we were kicking up our heels, but your standards shift so much. It's exciting to read the paper without having to take anyone to the bathroom, or monitor whether each of the four mandated bites of melon have been consumed before the pancakes may be eaten.
I usually order whitefish, but the nova plate was calling to me. And I mean to tell you, when we left, there was not a molecule left on the plate. What do they do with that stuff to make it so good?
And while we're on the topic, can some sharp transplant or locally grown New Yorker/deli worker/Russian/Pole/Jewish/fishmonger person explain the difference between lox and nova. Are we getting it right? And is the whitefish hot smoked or cold smoked?