‘Mr. Schwartz and his Niece’ may be the best one listed, but there is much more jargon in the restaurant business that can’t be printed in the Times.
“Drop the Hammer” at dell’anima has some more story behind it. The dish it originated from was a squid ink pasta with octopus, shrimp, and scallops. This was combined with a reduced braising stock for the octopus that went into the beany puss appetizer. Finished with aleppo pepper and olive oil and you had yourself a badass pasta with a lot of seafood. So much seafood you could say, as we did, that it was “Good for the hammer!” like some Italian viagra. Because of this we called the dish The Hammer, and a few minutes of google translating later I had it printing up in the kitchen as “Il Martello.”