341 replies to this topic

[docsconz]

I don't want to alarm anyone, but in terms of gentrification, 5th Avenue has just about maxed out.  You can find smatterings of bobo chic all the way up to Flatbush.  Hipster joints have started to open up on FOURTH AVE.  The DMZ is dwindling...

Prospect Park is lovely but I admit, I prefer the Brooklyn Botanic Garden for the occasional stroll.  It's free on Saturdays before noon!  And to bring it back to food, johnder, I tend to avoid eating in Park Slope before I hike it on home to Boerum Hill.  Any local joints you're particularly proud of?  I always have my Metrocard on me, in case a short bus or train ride is called for

The BBG is one of my favorite places in Brooklyn, but is best in spring during the cherry blossoms. They have (or at least used to) agreat Japanese Festival there each spring.

[Sneakeater]

Still do (although in what may be a telling sign it's gotten much bigger and somewhat worse over the last couple of years).

[Sneakeater]

Any local joints you're particularly proud of?

I'm not johnder (and I'm not proud of these businesses), but as someone from an adjoining neighborhood (John can give his more truly local list when he logs back on):

Al Di La
Tempo
Rose Water
Stone Park Cafe

Edited by Sneakeater, 25 September 2006 - 06:57 PM.

[johnder]

Ok, stand by for a big update... still uploading pictures.

[johnder]

Ok, so originally I planned to cook a nice dinner at home today, but plans changed and I ended up going to En Japanese Brasserie. So we begin... first over to the train station, down the long tunnel...loooong tunnel at York street to wait for the F train, which seems to take forever to come.




En is on Hudson street, which is technically just above TriBeCa (the Triangle Below Canal). Given this is above Canal street, I guess it would be localed in the West Village.

We were a group of 6, so we just ordered a bunch of stuff off the menu to share. I will see if I can remember all the dishes.

First was one of their specialties, which was their house made tofu, which they make every hour and a half.



Next up was the tuna avacado tartare, pretty standard fare. Decent, but not amazing.



Next -- some awesome fried shrimp balls, simply served with lemon and a grilled pepper. I can't remember the name of these peppers, but they must be in season because it is the 3rd time I have had/seen them in the last week.



Next up, some seaweed wrapped sweet potato that was mmmmm deep fried. It was served with a small dish of salt for dipping.



Next, the miso black cod that every Japanese place is making, based upon the original Nobu dish.



Next, rock salt encrusted fried chicken, again served with Lemon.



Finally, a giant sushi platter that we all demolished it pretty short order.




Overall it was a pretty good meal. My one complaint which I voiced earlier (the noise level) really wasn't a factor tonight. The food overall was consistant and good. The hit of the evening was the friend shrimp balls, and I personally really liked the tofu.

I apologize for the picture quality. As you can see the quality of the pictures increased as the evening went along, mainly due to me tweaking the settings on the camera.

[johnder]

Ok, so after En it turns out Donbert was at Pegu, checking out the aftermath of the Greenmarket event they had earlier. I ended up making a surprise visit to pegu for 2 drinks. Yes... this is a first, I only had 2 drinks at Pegu.

No, I don't have a fever, just 2 drinks.

I started off with a classic -- the 20th Century.



Donbert was finishing up his Ti punch which he was nursing. His next drink was a take on the Silver Lining, which Chad modified to use some house made blueberry infused gin.




My second drink was a interesting one, a combination of Blueberry gin and Lillet along with some bitters. It was a drink Chad has been playing around with and I think is still undergoing some more tweaking. I think it was mighty fine as is.
Unfortunately the picture came out way too blurry.

[johnder]

Given I have yet another early meeting tomorrow I am going to be heading off to bed.

I was originally hoping to answer any questions that came up tonight when I got home, but given the stopover at Pegu and the minor battle I just had with imagegullet uploading the pictures causing time to slip away, I will defer answering them until the morning.

Talk to everyone soon!

[johnder]

Oh, two last pictures. The kitchen as it looks when I got home tonight and hence -- post rennovation!





The view of the first photo is pretty much the same view you see from the demolition photos above, mainly the one where you see the kitchen and bathroom together (or what is left of them).

As I mentioned up thread, the kitchen is pretty much done with the exception of a few minor details. Mainly the toe kicks under the cabinets, the cabinet panel to cover the massive ductwork for the range needs to be installed, and the a few other odds and ends.

[Pan]

I thought the Village started north of Houston St., but perhaps I'm wrong.

I'm very much enjoying this, johnder!

You work near the River Cafe. What do you think of that restaurant?

[Hiroyuki]

Next -- some awesome fried shrimp balls, simply served with lemon and a grilled pepper.  I can't remember the name of these peppers, but they must be in season because it is the 3rd time I have had/seen them in the last week. 

Shishito probably.

[johnnyd]

I recall your demo days a while back jd - what a renovation! Outstanding job!

[johnder]

Hey - we're neighbors!  I'm 5th Avenue between Garfield and First, which puts me right smack in the middle of what Doc calls restaurantville. 

...

Nice view from your office window!  And right near Jacques Torres, too. 

Hi H, we sure are neighbors! You definately have a large selection of resturants go to aound you, and probably all the Pabst Blue Ribbon you can drink given the number of bars around you too.

Yes, I can almost see Jaques Torres from my window. I try to have self control and not go crazy and spend all my money there.

John

[johnder]

Sounds great. I am curious about the mushrooms. I look forward to seeing what you get. I also look forward to your thoughts on the Flying Pigs pork. It comes from my neck of the woods and I have become friends with the farmers. They are good people and do a wonderful job of raising top quality pork in as humane an environment as a pig could ever hope for. In addition, Jenn Small was a panelist on Sustainability at last weeks International Chefs Congress. Some topnotch restaurants in NYC like Mas (Farmhouse) and Savoy use their pork.

I actually first met Jenn and Mike at the Grand Army Plaza greenmarket. We got to talking and found out after first trying their bacon I was hooked. I have also been to a few "Meet the Farmers" dinners at Applewood in which they had a meal planned around the their product and they spoke fo 15 minutes about what they are doing, and how they are raising the pigs.

A year or two ago they started selling their chickens that they just let roam around the farm mainly for egg laying purposes, but at the end of summer they sell the chickens off -- man are the chickens good. Taste nothing like store bought fancy organic ones, way more flavor and texture.

We actually have a summer house in upstate NY, it is on Canada Lake, which is about one hour west of Albany, in the southern most part of the Adirondack park.

Where about are you doc?

[johnder]

I don't want to alarm anyone, but in terms of gentrification, 5th Avenue has just about maxed out.  You can find smatterings of bobo chic all the way up to Flatbush.  Hipster joints have started to open up on FOURTH AVE.  The DMZ is dwindling...

Prospect Park is lovely but I admit, I prefer the Brooklyn Botanic Garden for the occasional stroll.  It's free on Saturdays before noon!  And to bring it back to food, johnder, I tend to avoid eating in Park Slope before I hike it on home to Boerum Hill.  Any local joints you're particularly proud of?  I always have my Metrocard on me, in case a short bus or train ride is called for

Fourth avenue is actually, if the realtors and developers have their way they want to -- and I quote, "Turn 4th avenue into the next Park Avenue". I wish them luck with that, that is a bold task. Recently they started building some huge 12+ story condos on 4th avenue around 3rd street. They are pretty hideous.

As far as local joints go, the places we really like to go to on a somewhat regular basis is (Sneakeater did a good job at catching most of them)

Blue Ribbon
Blue Ribbon Sushi
Applewood
Little Dishes, which I think just changed name to something else.
Stone Park
Rosewater

As far as bars, my favorite places are:
Total Wine Bar
Commonwealth
The Gate

On the topic of the BBG, this Saturday they are having their annual chili festival. They have stands setup where you can buy all sorts of chilis, chili plants and cooking demonstrations along with live bands.

[johnder]

I thought the Village started north of Houston St., but perhaps I'm wrong.

I'm very much enjoying this, johnder!

You work near the River Cafe. What do you think of that restaurant?

En is on Hudson and Leroy, which is a block or two north of Houston, so I think it falls in the WV. I am not sure what you would call the area South of Houston to Canal? Anyone?

I work about 3 blocks from the River cafe. I haven't been there for dinner in years, many many years, so I can't remember how it was. On the other hand I have been there for lunch a few weeks ago and it was really good. I had a simple scallop ceviche and the hanger steak. The food was very well seasoned, and prepared nicely. Of course the view is stunning, but then again, I see that from my conference room.

I think one of the biggest reasons I don't go there more is it is pretty expensive and for that price range, I have a lot of other places competing for that spot.

[johnder]

Next -- some awesome fried shrimp balls, simply served with lemon and a grilled pepper.  I can't remember the name of these peppers, but they must be in season because it is the 3rd time I have had/seen them in the last week. 

Shishito probably.

Yes, that is it! It was really good.

[johnder]

I recall your demo days a while back jd - what a renovation! Outstanding job!

Thanks johnnyd. It was hell, but now I can enjoy the fruits of our labor. I think we are enjoying it so much that it is hard for us to stop and fix the last few outstanding items that need to be done.

[ludja]

Is Thomas Beisl near your neighborhood?

(The kitchen really looks great; what a transformation of the space. Love that large countertop space in the foreground.)

[Safran]

[Everything that you see was done by us with the exception of the countertops which we sub contracted out.    We are glad we did because the large prep space piece weighed almost 550 pounds and was just about the limit of the size the could install in one piece.

The kitchen is kickass funky! Now, confess...what kind of background do you have (or good genes???) that you could whip up a kitchen of this caliber...

[Kim Shook]

John, I am so enjoying this blog! I have rarely been able to go to NY, but love it with a great passion and cram in experiences when I do go. I also armchair travel to there a lot! My NY lust is building with your blog - thank you so much!!

[MissAmy]

Your kitchen is amazing, like a dream kitchen out of a magazine. Even more amazing is that you did it yourself. Congragulations on a job well done.

[johnder]

Ok, so this morning I had a 9am conference call that I decided to take from home. Given I had a few minutes before the call I decided to make a quick iced coffee using my Rancillio Silva pulling a shot of some Sweet Maria's coffee that I roasted at home.

I am almost out of coffee so tonight before I head out to dinner I am going to roast a new batch using my IRoast2. I will make sure to take lots of pictures while I do.

I think I need to get a new grinder, the one I have, even though it is a burr grinder, isn't giving me the fine grounds now that it once did.






When I am in a rush I will just pull a shot, dump it into these cool Bodum vacuum glasses (which are a double wall glass that has a vacuum between them, hence preventing condensation on the glass) dump in a sugar cube, top if off with some wicked Ronnybrook farms creamline milk and a few ice cubes.



I also had a few pieces of flat bread with some sea salt butter.

[johnder]

On the way to the subway I decided to take some pictures of the neighborhood so people can see the eclectic mix of stores. The 3 pictures you see below are one side of the block between 11th and 12th street on 5th avenue.



So I included this photo above because it shows commonwealth, a bar I go to often. They have an awesome jukebox, and a pretty sweet beer garden in the back. I may go there for a beer on Sunday, so hopefully the weather will be nice and I can get some photos of the yard.



Tacos Neuvo Mexico is awesome. It isn't high on the decor factor or ambiance, but the food rocks, and is really cheap. Some mornings when I am walking to work they get their meat delivery and I see them carrying in whole pigs, lambs and goats for the weeks menu. They specialize in tacos and offer about 15 to 20 types, all served with copious amounts of cut radish and limes on the side.



There is the seafood market that is closest to my house, but not super impressed with the quality, but I have to say their fried fish smells good when I walk by. I sure wouldn't want to live above that place though.

Timboos is an old timer bar. I took this photo at 9:45 am, and you can see they are open for business. There usually is one or two older gentleman sitting there in the morning drinking a bud and chatting with the bartender.

Then in was into the subway and off to work.

[johnder]

Your kitchen is amazing, like a dream kitchen out of a magazine. Even more amazing is that you did it yourself. Congragulations on a job well done.

Thanks MissAmy!

[johnder]

John, I am so enjoying this blog!  I have rarely been able to go to NY, but love it with a great passion and cram in experiences when I do go.  I also armchair travel to there a lot!  My NY lust is building with your blog - thank you so much!!

Thanks Kim! Too bad I can't get a commission from the NY tourism council on this blog. If there is anything you, (or anyone else) would like to see, let me know and I can see if I can fit it in this week.

[johnder]

Is Thomas Beisl near your neighborhood?

(The kitchen really looks great; what a transformation of the space.  Love that large countertop space in the foreground.)

It is pretty close to me. Maybe a 10 minute bus ride away. I haven't heard of this place, but I think I will have to check it out.

The countertop was very important to me. We tend to have a lot of dinner parties and having space to plate up all the dishes was a prime factor in the layout.

[johnder]

[Everything that you see was done by us with the exception of the countertops which we sub contracted out.    We are glad we did because the large prep space piece weighed almost 550 pounds and was just about the limit of the size the could install in one piece.

The kitchen is kickass funky! Now, confess...what kind of background do you have (or good genes???) that you could whip up a kitchen of this caliber...

As I briefly mentioned here, I had a lot of experience with my parents doing a similar thing when I was younger, so that sure helped. Aside from that, just a lot of patience, reading and learning as you go.

The running joke is now that I can quit my day job and just start flipping houses in the red-hot real estate market in Park Slope.

[Megan Blocker]

I thought the Village started north of Houston St., but perhaps I'm wrong.

I'm very much enjoying this, johnder!

You work near the River Cafe. What do you think of that restaurant?

En is on Hudson and Leroy, which is a block or two north of Houston, so I think it falls in the WV. I am not sure what you would call the area South of Houston to Canal? Anyone?

SoHo?

ETA: Wow, the kitchen looks AWESOME.

Edited by Megan Blocker, 26 September 2006 - 09:19 AM.

[Rebecca263]

Wow, I go to the hospital for ONE day and look what I miss! OK, you guys made this blog just for me, I can tell. It's Brooklyn, where I want to live, GREAT coffee, at home and out, a pate sandwich which caused my daughter to actually cry (Kiddle has loved pate since toddlerhood, and I have the photo to prove it!), fresh tofu(Rebecca adores fresh tofu), DRINKS, apricot brandy(the favorite drink addition of my Dad!) PEGU, where I think right now after paying for my medical care, I could afford an olive, lots of walking shots and of course, THAT KITCHEN.
So, I'm nursing myself with a cup of bean soup(is not the freezer a miracle of modern science?) and reading this blog and I just want to say- Thanks, John! I can't wait to see your bean roasting set up. I mean, your drink mixing. I mean your mushroom extravaganza, I mean the pork belly, I mean, um, well, you know what? Everything.

[johnder]

So the plan for the rest of the day (aside from work) is:

Stop by the resturant supply store in the city to pick up a bus tub that I can use for the sous-vide pork belly. The previous one I had experienced an tragic accident that rendered it unable to hold water.

I may stop by Astor wines and liquors to see if they have anything interesting I need to add to my ever growing booze collection.

Then am going to head home, start the spice mixture for the dry cure of the Pork Belly and go through some cookbooks looking for insperation for the dinner Saturday.

Tonight is dinner at Applewood, which is at 8 -- most likely I will have a cocktail (or two) before dinner at home. Any suggestions?