Making Lemonade Out Of...

Damn you, Rob Patronite and Robin Raisfeld, editors of New York magazine's Restaurants Openings and Buzz: Now all Gothamist can think about is trying the roasted lemonade at Dish on Allen Street. If it weren't so hot, we'd be tempted to emulate chef Cheryl Perry's recipe ("roasting halved lemons with fresh vanilla bean and sugar in a shallow pan of water...caramelize...blends the lemons, skins and all, with the water they’ve been roasted in, then strains the mixture and adds more lemon juice"), but instead, we'll have to wait with all the others who have just read about it as well.