TODO is one daily thing recommended for you, by us.

If you haven't spent any time in the South, you're probably disgusted by the mere concept of fried dill pickles, and with good reason: They sound unholy. Break through that prejudice, though. When done well, fried dill pickles are one of the greatest artery-clogging creations to have ever emerged from the trans fats Jacuzzi. There's a jarring interplay between the crispness of the batter and the tang of the pickle that shouldn't work but does. You can't find them at a lot of places in town, but newish eatery Soho Park (Lafayette and Prince) does a creditable job: $5.50 gets you a batch served with mustard (but, really, all you need is a beer and a copious amount of salt). We've found that fried dill pickles also do an excellent job to settle stomachs that are in discomfort from the previous evening's indulgences. Is there anything they can't do?

Contact information for this author is not available.