So Long Mark Bittman

Dance-Nik and The Great PD report digging themselves out on Clinton Ave in Brooklyn. It's a nice feeling to do that. Here, the weather has darkened a bit, but as long as it doesn't rain until Monday, when the bbq and deck chairs and tables can come out of the kitchen and go back onto the decks, we're good.

(It's raining now, lightly.)

Fantastic Finch-nik has sent Plottie the final column in the NYTimes from one of his favorite food writers, Mark Bittman. In tomorrow's paper Bittman will feature his choice of the best four regional Italian restaurants in Saint Plotniko, a city he says has the best regional Italian cooking in America, if not the world. (Why not in Italy? Because in Italy you get Roman cuccina in Rome and Tuscan in Florence and Genovese in Genoa. You don't find food from Bologna in Sicily.)(But you do in Saint Plotniko.)

His four choices are Perbacco (downtown -- food from the Italian Piedmont in the North), La Ciccia (around the corner from Great Plotnik World Headquarters -- food from Sardinia), Pizzeria Delfino (in the Mission, food from Naples/Rome) and Farina (also in the Mission, food from Liguria in the Northwest near Genoa).

Plot and Duck like La Ciccia and Pizzeria Delfino, haven't been to Perbacco or Farina. Clearly, it's time. And so long, Mark Bittman. His "How To Cook Everything" is still Plotnik's favorite and most often-used cookbook.