We don’t know what the Yankees General Manager intends to do about the starting rotation, but we now know what he likes to eat, thanks to today’s New York Times. It turns out that he has a favorite dish that’s been named after him at a restaurant he frequents in New Canaan, CT. In Patricia Brooks’ review of Chef Luis Restaurant:

Cashman’s pasta was equally zesty. Named after Brian Cashman, general manager of the Yankees, the dish features tubelike bucatini tossed with white wine, olive oil, parsley, imported pecorino cheese and bits of pancetta and onions.

Sounds good, doesn’t it?

Daily News columnist Mike Lupica’s dish sounds more expensive, however:

Especially vibrant was Lupica’s pasta (spaghetti swirled with a luscious mix of jumbo shrimp, tender lobster meat, garlic, fresh pear tomatoes and bread crumbs).

Shrimp and lobster? You’d think Lupica was the one with the giant payroll.

We don’t know what the Yankees General Manager intends to do about the starting rotation, but we now know what he likes to eat, thanks to today’s New York Times. It turns out that he has a favorite dish that’s been named after him at a restaurant he frequents in New Canaan, CT. In Patricia Brooks’ review of Chef Luis Restaurant:

Cashman’s pasta was equally zesty. Named after Brian Cashman, general manager of the Yankees, the dish features tubelike bucatini tossed with white wine, olive oil, parsley, imported pecorino cheese and bits of pancetta and onions.

Sounds good, doesn’t it?

Daily News columnist Mike Lupica’s dish sounds more expensive, however:

Especially vibrant was Lupica’s pasta (spaghetti swirled with a luscious mix of jumbo shrimp, tender lobster meat, garlic, fresh pear tomatoes and bread crumbs).

Shrimp and lobster? You’d think Lupica was the one with the giant payroll.