To Do List in NYC

It'll be a while before we head out there, but I like lists, so here I go.

Peter Luger's - an institution among steak houses.
Le Bernardin - for a Frenchy, Eric Ripert seems like the kind of guy I can get behind.
Le Halles - Anthony Bourdain's old stomping ground, and Carlos seems alright too.
That Old School Restaurant that originated all the gourmet food that seems like old people food now but was really innovative. Ben, I'm hoping you can throw me a bone here.

I think I'll be taking a miss on the Iron Chefs' various restaurant in favor of local stuff like dirty water hot dogs, big flat pizzas, and other street food favorites.

In the near term, weneed to do Vegas. That list will follow.

Alton Brown's Orange Caesar Recipe

Ingredients
8 1/2 ounces freshly squeezed orange juice, divided
1/2 orange, zest finely grated
1/2 cup whole milk
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Directions
Pour 6 1/2 ounces of the orange juice into an ice cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the refrigerator until ready to use.
In the carafe of a blender combine the frozen juice cubes, reserved orange juice and zest, milk, powdered sugar and vanilla, and blend until smooth and slushy, 30 to 45 seconds. Serve immediately.