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“The Smith”


  Occasion: Cuisine: Area: Cost: Rating:
  Night Out New American East Village Moderate Good

de receiver Chad Johnson of the Bengals. The phrase, “Manny Being Manny,” yeah, that’s another thing I learned. It refers to Red Sox left fielder Manny Ramirez’s tendency to be both literally and figuratively out in left field. He’s quirky, that Manny. He’s been known to leave the field during play and relieve himself behind the Green Monster. Oh, and there we go with another turn of phrase I learned from Craig. The Green Monster. That’s the outfield wall at Fenway, and it is pronounced Mawn-stah! Oh yes, friends. All this, and so much more, I have learned from my main man Craig. My life as a quasi-sports fan (and in general) has really evolved. In fact, I’m happy to announce that The Fantasy Football Team that Craig and I co-manage is in the playoffs. (We have Tom Brady, Andre Johnson and Jamal Lewis.) I find this all quite hilarious. But don’t worry. I have not completely lost touch with reality. The other night when we were at a party for Craig’s friend’s Ruma’s birthday party, I complemented her on her shoes (fabulous patent leather peep-toe stilettos), and then correctly identified them as Christian Louboutain without skipping a beat. I may wear a Patriots Jersey, but I’m still a girl on the inside. Phew.

A few nights after my dinner with Craig, I headed back to The Smith with Kiri and Alison and found the place hopping. We started at the bar for some wine and beer, and when a table opened up, took a seat at a banquette and dug into the char-broiled chicken. This chicken is supah-fine. It’s brined and marinated so it’s all-out juicy and seriously jolted with flavor, and then cooked under the broiler so the skin gets nice and crispy crackly ($15). Along with the chicken, we shared the Smith burger, which is happily reminiscent of the one from Jane in both size and presentation. It’s a two-handed pup, tricked out with white cheddar, bacon, special sauce (ketchup, mayo and cornichons), lettuce, green tomatoes, pickles, and onions and a hill of crisp skinny fries. It’s a meaty marvel that I hope to get next to again real soon. To get our veggies, we had an order of the Sicilian cauliflower—roasted florets tossed with plump raisins, nicely dressed with lemon and olive oil—and a somewhat scorched serving of roasted brussel sprouts.

Glenn has a ton of fun with desserts ($5), which are all cakes or pies turned into sundaes ... [more, click below]

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