Writers Karen Page and Andrew Dornenburg (Andrew pictured to the left raising a glass with Jimmy) visited Jimmy's No. 43 in early June and sampled a feast of appetizers. In particilar they enjoyed the house-made octopus and heirloom pig head cheese, the locally made ossabaw hog coppa, and the charred tomato gazpacho with soft shell crab. They are great supporters of NYC chefs and restaurants; we particulary like their revised
Becoming a Chef book, with a chapter titled "Persevering in the Face of Reality". It is a bible for culinary students.
To read about their Jimmy's No. 43
experience click
here and scroll down to the entry for June 1, 2008.
Pictured to the right: Octopus and Berkshire pig head cheese with green apple mustard and nasturtium
Without a doubt, Txikito (chee-KEE-to; Euskeran for "little) is at the top of my "Restaurants I Want to Try in 2009" list. You can read a little more about chefs Alex Raij and Eder Montero, the husband and wife team behind Txikito on Becoming a Chef- just scroll down until you see this picture. 
Writers Karen Page and Andrew Dornenburg (Andrew pictured to the left raising a glass with Jimmy) visited Jimmy's No. 43 in early June and sampled a feast of appetizers. In particilar they enjoyed the house-made octopus and heirloom pig head cheese, the locally made ossabaw hog coppa, and the charred tomato gazpacho with soft shell crab. They are great supporters of NYC chefs and restaurants; we particulary like their revised Becoming a Chef book, with a chapter titled "Persevering in the Face of Reality". It is a bible for culinary students. 
