Photo by Alex Barrett

Most mysterious job of the week:

Dog Bakery - Baker Wanted (No experience necessary)

Fast growing dog bakery/boutique has positions available as soon as possible. We are looking for a baker, no experience necessary. Will train. Must be a quick learner, works hard, and can follow instructions. Must be comfortable around dogs! 4-5 days a week. Job is very labor intensive, involves heavy lifting and working with machinery. Please email us your resume and/or questions.

If your business card happens to read "dim sum consultant," your time has come. Some kind of dumpling chain is coming to midtown, as soon as they get a little guidance from you.

Fiamma is hiring captains and servers and cooks.

Saul needs a line cook.

Oh, snap. Sietsema is not a fan of Peter's Since 1969, a new spot on Bedford Avenue in Williamsburg. We stopped in there a few weeks ago with a very hungover friend, and had some shepherd's's pie and veggies. We couldn't say it was anything special, but when we saw that Our Man was reviewing the place, we hoped we'd find out it had improved. But no! Mushy, bland vegetables do not please anyone, except maybe infants. Plus, this is the former site of Peter's, a Ukrainian butcher shop that Sietsema mourns.

César Ramirez, a longtime protégé of David Bouley's, is busy manning the month-old kitchen at Bar Blanc, where he makes things like confit of baby pig with chanterelles, brussels sprouts, and natural jus with cinnamon star anise and orange. We sprung the question of his last meal recently, and he asked for some time to think about it. Not much time—he called back five minutes later with some rich memories.

I decided you have to leave with something that brings you back to the beginning, like a dish I grew up with: barbacoa. It's a goat, cooked in the ground for 24 hours. An amazing dish. Every time I smell lamb, it reminds me of this. I grew up in Mexico—well, I was born in Mexico; I grew up in Chicago.

How old were you when you left? I left Mexico when I was four years old, but I couldn't forget this food. Do you know how it's done? With this charcoal like iron, so it stays hot, and banana leaves. The hole is covered with plywood.

Isn't this where the word "barbecue" comes from? It is sort of similar to barbecueing, and the word is close . . .

EfV has a new addiction, furikake, which is a mixture of sesame seeds, sugar, salt, and little strips of nori confetti. Furikake is meant for seasoning rice, but lately, we can barely eat anything without it. Including popcorn.

$3.25 for 1.5 ounce packet at Sunrise Mart:

29 Third Avenue

(212) 598-3040

BBQ Chicken, the Korean fried chicken chain, remains dark at the Saint Marks location. When we asked Andy Pan, who owns TKettle and has "partnered" with BBQ Chicken at this joint location, about it on Friday, all he could say was "It's killing me softly." Seriously, that's what he said. The space, which, you may recall, was formerly dirty, dirty Dojo, still hasn't gotten the OK from the building inspector to have Con Edison install the gas. The details of the plumbing problem are a mystery to us, but Pan assured us the place will open. We'll continue to check in and keep you posted...

But the difficulties on the left side of the shop, which are clearly weighing on Pan, could be something of a blessing in disguise. The lack of chicken forced him to get a little creative and add food to the menu at TKettle, his bubble tea shop, which occupies the right side of the space. Of course, that's why we got the fantastic dumplings from the dumpling lady of Queens.

If you are the kind of wine drinker who knows what she likes, but only when she tastes it, you might want to start frequenting the Lower East Side wine bar, Tre, on Monday nights. Owner/sommelier Guido Vennitucci has a clever deal, the wine swap. You bring in any European bottle you enjoy, and he trades it for a similarly-priced recommendation of his own. In addition, swappers get free appetizers.

Tre

173 Ludlow Street

(212) 353-3353

We've only been to Jimmy's No. 43 twice, but we've decided to stick with the snacks from now on—and the beer. Last night, we were barely willing to share the huge pile of roasted shishito peppers ($7) with our friends. Tonight, we may just have to hit up Sunrise Mart for some (8.99/pound), so we can recreate this dish and drink a boatload of beer immediately.

The green peppers are small and long, just barely hot (although Our Man Sietsema warned that, randomly, every eighth or ninth will actually burn). At Jimmy's, you may recall, there is no proper stove, just hot plates, and these guys are simply charred in a pan, then drizzled with lemon juice and sprinkled with sea salt. If you don't like green bell peppers, don't be scared. We don't either.

The dish is a special, but it has become a fairly consistent listing.

Jimmy's 43

43 East 7th Street

(212) 982-3006

Greene Grape Provisions, foodie sister of the Fort Greene wine shop, is officially open. We have long been surprised at the lack of good markets in this neighborhood, considering how many orani-yuppies reside there. It seems that Greene Grape is poised to fill the void.

EfV happens to have an informant who exemplifies the target audience, and is also quite a discriminating foodie. She is the mother of a really cute toddler who wears Vans, and a dedicated Farmer's Marketer in the warmer months. She stopped by today and was excited to see that they stock Envirokids products, whatever those are, plus Balthazar bread and a good selection of fish, meat, and cheese. She said "They are still stocking up, but not a bad start."

Photo by Woody Myers

Donatella Arpaia and Chef Michael Psilakis are staffing up at Mia Dona.

A "very trendy pizza place" is coming to Prospect Heights.

Merkato watch: Still soon-to-open, still looking for cooks.

Commerce Restaurant is opening soon on Commerce and Barrow. They're looking for front-of-house staff.

The Fort Greene Co-Op is on its way. Tonight, the organizers will hold the first brainstorming meeting. It's open to all those who want to discuss the vision for this poject, including the main questions, "Why do we need/want a co-op? What will it take to start? What support do we have now? What will the structure of the co-op be? What’s on our wish-list? How can other co-ops help us?"

Wednesday, January 23, 7-8:30 p.m.
The Lafayette Avenue Presbyterian Church, 85 South Oxford (btw Lafayette and Greene/Fulton.

Stay tuned at the Fort Greene Co-Op Blog.