VittlesVamp

Eating Eastern Mediterranean or Middle Eastern?

Which is it? I am so confused. Is the issue simply perception? Is "Eastern Mediterranean" more palatable to our delicate sensibilities? Or are the terms "Eastern Mediterranean" and "Middle Eastern" interchangeable and I am making a fuss about nothing?

Any which way, there is no question that this fare is all the rage in New York City - from Gramercy hot spot Nur with its fresh-from-the-oven oversized bagels to Soho's Shuka with kebabs aplenty to Dumbo's Celestine, featuring dips with a view.

The flavors are bright and textures lush. No wonder it is the "it" cuisine of the moment. But, we still do need to figure out what to call it...My vote? Delicious.

Shrimp & Eggs: Odd Couple or Super Couple?

Eggs and bacon seem a natural combination. Same goes with eggs and ham. But, eggs and shrimp? Not so much. Well, maybe "shrimp and grits" with a poached egg perched on top. But just shrimp and eggs?

Apparently, though, shrimp and eggs are a thing. A really delicious thing. I first encountered their coupling in Manhattan's Chinatown at Wu's Wonton King with a Chinese take that combines soft scrambled eggs with succulent baby shrimp. Then, I ran into the twosome over brunch at Brooklyn's Spanish hot spot La Vara. Pictured above, this dish of Revuletos de Gambas con Ajetas was a showstopper. Eggs with chunks of shrimp and a shower of flowering chives.

Clearly, I need to introduce this couple to my kitchen at home. Question is whether or not I go Asian or European.

Thoughts?