Open till Four
Jamie TravaleSharing the good word about good food; discovering recipes and restaurants. #716
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 128 | Subscribers | Read | opentillfour.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
An Impromptu Dinner at Toutant
On Thanksgiving Day, we successfully made it down to the southern tier to enjoy dinner with Jeff’s family, then back home before several feet of snow piled down upon those south of the city. Included in the snow belt was the home of my Aunt...
That Swiss Steak Recipe and a Stunning Side
I hope that everyone had a nice Thanksgiving. Today, I’d like to share with you a new side dish that Jeff prepared for this year’s feast, with a little inspiration from Jacques Pépin. This dish may even get your Brussels sprouts haters on b...
Moriarty Meats Butcher Shop & Café Bar
Western New Yorkers have strong options on where to procure the best pizza, wings, fish fry, or beef on weck. When I started hearing recommendations for Moriarty Meats’ version of this sandwich, I knew it was something that I needed to try....
Hoover's Dairy, Farm Store, and Restaurant
During the summer months, a giant cow outside of Hoover’s Restaurant at 6035 Ward Road in Sanborn beckons passing travelers to a photo-op with a frozen treat. It also marks the spot for casual dining or take out, available year-round. Subs,...
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Authors
The writers behind this newsletter.
Former comedian, forever foodie, finally coupled up with my partner in dine. Food and writing are two of my favorite things.
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