"I didn't want to climb above the sink to pull the toaster down, and it felt like overkill to turn the oven on, so I just drizzled olive oil over two slices, cut up an avocado and cherry tomatoes from the fruit stand on Broadway and Havemeyer, sprinkled some salt on top, and ate it standing over the kitchen sink. Pretty good."
"Then I walked over to PPL café on Roebling Street, which I like because it's full of plants. It's very small and you can't really sit inside, but the vibe is great - it's mostly Japanese folks running it, and they know how to make coffee very well. I ordered a flat white with oat milk, which I prefer to cow's milk, because it doesn't make me shit my pants."
Kyp Malone grew up in the suburbs of Pittsburgh where Eastern European foods like kielbasa, sauerkraut, and pierogis were common. A lasting love of potatoes became his staple because they are versatile, inexpensive, and nutritious. Malone has lived in New York for 25 years, co-owns the Francis Kite Club in the East Village, and continues to tour internationally with TV on the Radio. He favors simple, nourishing meals—potatoes, fish, and greens—and often prepares quick dishes such as olive oil–drizzled sourdough with avocado. He frequents small plant-filled cafés and prefers oat milk in coffee.
Read at Grub Street
Unable to calculate read time
Collection
[
|
...
]