“How long have you been here?” I asked the waitress. Suzi and I were in Giorgione, a new restaurant we found in Soho, eleven blocks from where we live.
“Oh, I think, we have been here fifteen years,” the waitress said. Uh, “new for us” restaurant I guess.
I felt a little foolish. This gem has been around for over a decade, a half mile away, and Suzi and I just stumbled upon it.
We’ve been there three times in two weeks. It’s that good.
This recipe is the perfect example. You’ve seen websites and cookbooks boasting of a perfect dish with only three or four or five ingredients. This one has two, just two.
If something is avocado, I want it. If there is balsamic vinegar around, I’m ready to sip through a straw.
Here both those ingredients are married most happily. It’s very simple. Cut the avocado in half. Leave the skin on. Remove the pit. Fill the pit hole with balsamic vinegar. Eat with a small spoon. Heaven.
You want, of course, a perfect avocado. Soft, not hard, not mushy. No black or brown spots. If your avocado does have those imperfections, try another and use the imperfect one for guacamole.
Never waste an avocado. Never.
Source: Giorgione Restaurant, Soho, New York City
Photo Credits [top]: Canon T2i, 18-55MM Macro lens, F/4.5, 1/50th second, ISO-800