Underground Gourmet on El Almacén; Iuzzini Creates Rhubarb Pickles


In the magazine this week, Robin Raisfeld and Rob Patronite head to Williamsburgs Argentine restaurant El Almacn, where Toloache chef-partner Julian Medina acts as unofficial consultant at least on the Pan-Latino part of the menu. Thats where the restaurant deviates from the mixed-grill-and-Malbec mold of Buenos Airesthemed joints. Veloce Pizzeria is opening this week, as well as Sfoglia offshoot Civetta, and Jo's, an American bistro. 'Tis the season for barbecue, and Char No. 4 has a $22 deal: three meats ..., two sides, a draft beer, and a one-ounce whiskey pour. Finally, look to Johnny Iuzzini for something else to do with rhubarb besides pie. The pastry chef shares his rhubarb-pickle recipe with Rob and Robin this week.