Parkside to Become La Buca 2.0

It’s official. My devotion to something – anything – is a kiss of death. Here are things that I loved that have been discontinued (or changed for the worse):

  • Body Shop grapeseed body butter
  • Body Shop pink peppercorn perfume oil
  • H2O+ Aquafirm skincare products (the entire freaking line!)
  • Thomas Haas pink grapefruit campari white chocolate truffles
  • the old recipe for White Spot mac & cheese
  • the old recipe for Peek Freans fruit jelly cookies

Well, you can add Parkside to that list. Scout Magazine broke the news first, and it came up at last night’s food blogger dinner. Parkside is set to become La Buca 2.0. I suppose it’s better than the entire space shutting down, but that’s still small consolation. I finally had the chance to eat there, lurrrved it, and now it’s leaving me.

Well, now I have an unavoidable excuse to try that six-course Chef’s menu. Who wants to join me?

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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One thought on “Parkside to Become La Buca 2.0”

  1. i’m planning on checking it out before it closes up (which i am somewhat torn about – i know i’ll only learn that i love it – but however). the chef’s menu sounds intriguing.

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