I can't stop .... eating all over the eastern seaboard pt. 2

RJD2 - Good Times Roll (part 2) Whereas part one concentrated on Philly, part two hits some spots I tried on recent trips. Last weekend I went up to NYC for all of 16 hours. What followed was a non-stop food and booze bonanza. Friday, we had a feast in house. My buddy introduced me to Moe the butcher and his amazing dry-aged steaks. I showed him a new way to do scallops that I got from Thomas Keller's awesomely accessible cookbook. What was new to both him and I wasn't the simple presentation or the searing, but the use of clarified butter and a brine. The result is awesome. No sauce needed, the scallops are crazy flavorful by themselves. If you're like me and grew up with somewhat of an aversion to scallops because of the texture, this will change your mind and make you realize your mom couldn't cook for shit. The recipe is excerpted here. One note of caution, product does matter here. Since there are basically no other ingredients involved, splurge on decent diver (dry-packed) scallops. LCD Soundsystem - All my Friends

After getting him hooked on Tito's Vodka and staying up till 5 drinking them on the rocks, I figured the only way to start the morning was with a trip to the Doughnut Plant in the Lower East Side. Neither of us had been before, but I had heard and read really amazing things. As we got in line, we saw a woman emerge with a monstrous coconut cream doughnut. After she took her first bite, her eyes rolled back in her head and her limbs went limp in what I'd certainly describe as the mythical female orgasm, if I knew what one of those looked like. Needless to say, I was convinced after that the place would live up to the hype. Jurassic Five - Great Expectations

We each got creme brulee and tres leches doughnuts. He also got a vanilla bean and I got one of their specialties, the blackout doughnut. The tres leches, their take on the latin dessert, was the consensus favorite. It's a cake doughnut with vanilla glaze and tres leches filling. Both of us were also like heroin addicts with a needle half in the vein after trying the creme brulee doughnut. It's essentially an over-sized doughnut hole filled with vanilla custard. To make it complete, they blowtorch the outside to caramelize the glaze/sugar on the doughnut. The blackout is basically black on black crime - a chocolate cake doughnut with a chocolate fudge filling. They have plenty of seasonal and daily specials as well that all probably belong on thisiswhyyourefat.com.

No more than three hours later, I met another friend for a late brunch at the Standard Hotel in the West Village on Washington Ave. The hotel is extremely trendy. They had a raw bar when we walked into the restaurant so I was worried that the brunch would be an overpriced affair. Not at all. The place was packed. Seemingly, everyone was there for the booze and not the food. I'll cosign both, although sadly, the booze didn't share the same reasonable price tag that the food did, though by West Village standards, even they booze was reasonable. The place also has a biergarten, which if the weather were warmer, would've been too much too pass up. Common feat. Kanye West - The Food

Finally, on a recent weekend to our family place in Bethany Beach, I got to try Bootsie's BBQ after several failed attempts. It's literally just a shack on Route 26 near downtown Bethany but they keep weird hours, since often they sell out of stuff. Anyway, I'll never claim to be a BBQ aficionado, despite my time in the South. In my limited experience though, brisket is the measure of a decent BBQ joint and Bootsie's delivered. They smoked it and didn't drown it sauce such that you couldn't taste the smoke. Definitely worth a visit if rather than sporting your Ed Hardy T and True Religion jeans at the Jersey Shore, you frequent the DE beaches.