37 replies to this topic

[Sandra Levine]

"Occasionally, one finds places that serve a particular dish that is killer, and I would go there for that dish, and that dish only," someone said on another thread. Are there any restaurants you go to for a particular dish?What dish is it? Do you decide what you are in the mood to eat before arriving at the restaurant, or do you simply end up ordering the same thing at a particular restaurant because you like it so much?

For example: When the annual mood strikes me for a pastrami sandwich, I automatically go to Katz's.

[Rachel Perlow]

Should this be in the General forum?

We always order the Basil Beef at Taipai Noodle House in Parsippany, NJ. We may get other things too, but we always end up getting that dish.

Tofu nyonya and Clay Pot Noodle Soup at Penang (East Hanover, NJ, never been to the ones in NYC which I've heard aren't as good - not as many choices for Malasian in NJ).

The duck or pot au feu at Chez Josephine on 42nd in NYC.

Sometimes the restaurant dictates the dish (in other words we are going to a restaurant and I'll get the same dish even after trying to find something else on the menu), sometimes it's I have to have noodle soup, "let's go to Penang or almost any Japanese for Nebayaki Udon."

[Wilfrid]

Happens a lot, and may be a symptom of comulsive-obsessive behavior on my part.

Hunan Chicken at the Malaysia Restaurant;
Tete de veau, sauce gribiche at L'Absinthe (now off the menu, I believe);
Jamon de pulpo (or lambi) at Vesuvio (in Santo Domingo);
Blood pudding at Chez Josephine;
Panna cotta with balsamic vinegar at San Domenico (they now serve a tamer version with a fruit coulis);
Either corned beef or pastrami sandwich at Katz's;
and it looks like the gratin des fruits de mer at Le Pigalle in London is coming along in the same way.

[grillboy]

When I would come home to visit family in west orange nj we would go to a small local italian place in orange called libretti's. They made the most amazing broccoli and cavatelli. Such a simple dish yet their's was bursting with flavor. Tried to make it at home...not the same (sigh)

[APPS411]

A soft shell crab Po-boy, fully dressed, from Parasols in New Orleans. I'm working in Baton Rouge, but whenever I have to fly out of New Orleans airport I always call parasols to see if they have soft shells in and leave a little bit earlier than I have to. The're so good!

[APPS411]

Oops, NY only. My bad.

No dish from NY or surrounding has had that type of repeated effect on me.
Sorry.

This would be a good national topic too.

[wingding]

Lobster roll at Pearl Oyster Bar....Pretzel Croissant at City Bakery....Fava Beans,Pecorino,and Walnut pesto at Gramercy Tavern....Duck Soup and Halo Halo at New Viet Huong,on Mulberry St.,the Burger and the jukebox at the Corner Bistro

[Toby]

Duck noodle soup with wontons at New Chao Chou on Mott near Hester.

[levyme]

Oops, NY only.  My bad. 

the Oysters Mosca at Mosca's outside of New orleans
the best oyster dish ever
also about Penang-my roomate and I had a really bad food poisoning experience at the one on 11st

[Rachel Perlow]

LIke I said, I've only gone (repeatedly) to the Penang in NJ and we really enjoy it. But it's not like there's more than one Malaysian place to go to in the area, which is not the case in NYC.

On another note - I agree that this would make an interesting thread in General, so I am moving it from the NY forum. Let's here the rest of the world's opinion on this topic.

[Miss J]

Eccles cakes at St John.

[Gavin Jones]

My mother insists on going to St. john for the bone marrow & parsley salad starter.

[LaNiña]

The raw shrimp salad at Sripraphai.

And lately, congee. Liver congee. Squid congee. Must.....have.....congee....

[Jinmyo]

Liver congee? I've never had that. But now that you mention it, a chicken liver congee would be splendid. Or slices of monkfish liver.

[LaNiña]

I've been eating pork liver congee. It's cut up into rectangular slabs. Fabulous.

[CathyL]

Poached figs in red wine with yogurt and fig ice cream at The Real Greek.

Braised fresh bacon at Gramercy Tavern.

[Wilfrid]

The fresh bacon is a great call, Cathy. Yes, I would go to GT bar just to eat that. Even though I prefer to call it pork belly.

Reminds me that the charcuterie at Craft and Craftbar would also be destination bar dishes for me, if I could ever get a seat at the respective bars.

[Varmint]

The 5 fruit cobbler I made at my house this past weekend.

Sorry, I had to get this thread away from New York.

[CathyL]

The fresh bacon is a great call, Cathy.  Yes, I would go to GT bar just to eat that.  Even though I prefer to call it pork belly.

I typed 'pork belly' at first and then changed it. 'Fresh bacon' is such a clever menu euphemism.

[foodie52]

My house, a chilly winter's day and a chicken slow-roasting in the oven. I brine it first, then stick sprigs of fresh rosemary throughout, scatter a couple dozen cloves of garlic around and douse it with white wine.

My number one absolutely favorite food experience ( and also my children's)

[jaybee]

Oh boy oh boy. What a great question...

Steak at Peter Luger
Pastrami at Katz'
Foie Gras sauteed almost anywhere in France with a glass of chilled sauternes
Roast chicken with garlic at Greuze in Tournous
Nova, eggs and onions at Barney Greengrass
Oysters and Reisling at a sidewalk brasserie in Paris
Choucroute Royale at Maison Kammerzeller in Strasbourg
Civet de Lievre a la royale at A Sousceyrac in Paris
Poulet vin jaune avec morriles at Chez Maitre Paul in Paris
Turbot avec beurre blanc sauce at La Grille in Paris
Hot dogs from Papaya King
Great sushi where ever it can be had.
Caviar degustaçion at Petrossian

Oh, you asked for one killer dish? .... I'll have to think about that.

[Sandra Levine]

One killer dish that you so associate with one restaurant that when you think of that dish, you automatically think of that restaurant or, if you think of the restaurant, or go there, you always order the same dish. Any number of dishes at any number of restaurants will answer the question.

[cabrales]

Poulet vin jaune avec morriles at Chez Maitre Paul in Paris

jaybee -- Could you describe the chicken with yellow wine and morels dish, when you have a chance?

[Margaret Pilgrim]

First, Cathy L and Wilfred, can you describe as precisely as possible how you think the braised pork belly was done? I am a mimic cook, and this is someplace I would definitely go.

Second, in response to the thread's question, Grilled Calimari and Rice Bean (tiny white beans about the size and shape of a grain of long rice) Salad at Delfina in SF.

and the cumin scented white bean and duck confit braise at Alma (called something like chugo de pato), also in SF. Of course, followed with chocolate-jalapeno ice cream from the same kitchen.

[LaNiña]

I forgot - the pastries at Cafe Sabarsky on 86th/5th

[jaybee]

jaybee -- Could you describe the chicken with yellow wine and morels dish, when you have a chance?

Cabby, Ici la recetee pour poulet vin jaune avec moriles. Je preferré Chateau Chalon pour la meilleur sauce.

Volailles, Lapin
Poulet au Vin JauneRecette
 Pour: 6 personnes
 Durée: 1 h 05
 Difficulté: facile Il vous faut:
1 poulet fermier de 1,5 kg, coupé en huit morceaux, 250 g de morilles fraîches ou 75 g de morilles sèches, 1/2 bouteille de vin jaune, 20 cl de crème fraîche, 2 échalotes, 2 cuil. à soupe d'huile, 80 g de beurre, 1 cuil. à soupe de vinaigre, 1 pincée de noix de muscade, sel, poivrePhases techniques:
Assaisonner les morceaux de poulet de sel, de poivre et de noix de muscade.

Faire chauffer le beurre et l'huile dans une cocotte, puis y faire dorer les morceaux de poulet pendant quelques minutes. Ajouter les échalotes hachées et 1/2 verre de vin jaune. Couvrir et laisser mijoter 20 minutes.

Nettoyer les morilles. Si elles sont grosses, les couper en deux dans le sens de la longueur. Les laver dans une eau vinaigrée et les rincer à plusieurs reprises dans une eau claire. Les égoutter et bien les éponger avec un papier absorbant. Si ce sont des morilles sèches, les réhydrater 15 minutes dans de l'eau tiède, puis les égoutter.

Faire tiédir dans une casserole le reste du vin jaune et le verser dans la cocotte. Ajouter les morilles. Remuer délicatement. Laisser mijoter à découvert 15 minutes.

Réserver au chaud le poulet. Ajouter la crème fraiche à la sauce et laisser réduire 5 minutes.

Napper les morceaux de poulet de sauce au vin et aux morilles et servir chaud.

I only know how to cook this dish in French.

[cabrales]

jaybee -- Thank-you

[Sandra Levine]

It should be noted that jaybee's preferred wine is an important element of this dish, as it is prepared at Chez Maitre Paul, a restaurant that specializes in Jura-nese wines and food. Another wine would make it a different dish altogether. The wine is a distinctive golden yellow.

[jaybee]

Sandra,
I take it you've had this dish a CMP? I can't get the sauce into my mouth fast enough.
It is one of the most delicious meals I have in Paris. I've made it at home twice with the Chateau Chalon and all, but not to the level of taste of CMP. Practice, Practice...

[cabrales]

Cabby, Ici la recetee pour poulet vin jaune avec moriles.  Je preferré Chateau Chalon pour la meilleur sauce.

While I prefer recipes in French, I've roughly translated the recipe provided by jaybee, for other members:

Recipe for Chicken, Other Poultry or Rabbit with Yellow Wine (6 people)
Time: 1 hr 5 min
Level of Difficulty: Easy
Ingredients: 1 Farm-raised chicken weighing 1.5 kg, cut into eight pieces; 250 g of fresh morels or 75 g of dried morels; 1/2 bottle of yellow wine (from the Jura); 20 cl of creme fraiche; 2 shallots; 2 soup spoons (does this refer to tablespoons??) of oil; 80 g butter; 1 soup spoon of vinegar; a pinch of nutmeg, salt and pepper.

Steps

Season the chicken pieces with salt, pepper and nutmeg.

Heat up the butter and oil in a cocotte, and render golden the chicken pieces in some minutes. Add the cut-up shallots and 1/2 glass of the yellow wine. Cover and allow it to cook for 20 minutes.

Wash the morels. If they are large, cut them in two lengthewise. Wash them in water that contains vinegar, and rinse them several times in clear water. Drain the water and sponge them drier with absorbent material (ie., paper towels). If dried morels are utilized, rehydrate them for 15 minutes in warm water, and then drain.

Warm in a casserole the remainder of the yellow wine and pour it into the cocotte. Add the morels. Stir gently. Allow 15 minutes of cooking time (?).

Keep the chicken warm. Add the creme fraiche to the sauce and allow it to reduce itself for 5 minutes.

Combine the chicken pieces with the wine sauce and the morels and serve the dish while hot.