Dryden
-
Posts
481 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Dryden
-
-
Of course, a big part of the quality of smoked salmon has to do with the skill of the person slicing it - and in that regard, places like Zabar's and Barney Greengrass differ quite a lot from some of the other places on that list.
But anyone who buys nova, or lox, or sturgeon, or any smoked fish sliced to order without trying some from the actual fish it's being sliced off of deserves whatever they get.
-
Other than Goldfarb, and Chika Tillman, is there another?
-
Anywhere near Skaneateles? There are a number of good places there...
-
You can't actually go wrong at any of his restaurants - they're all good, but for different things. It almost certainly doesn't make sense to go to Craft as well as Craftsteak, but almost any other combination of choices (including 'wichcraft) would be worthwhile. Also, if you want to try something very similar, but a little easier to get into, you might want to check out Hearth. Marco Canora was the chef at Craft for a long time, and a lot of his dishes are very similar to those served by Colicchio.
-
So, having exchanged several e-mails with the winery, they are only able/willing to ship wines within France. We have a friend who will be there who could take delivery, but we'd need them to then re-send the wines to New York... Is there any reason a person can't ship a few cases of wine to another person, from Paris to New York?
-
Well, Bruni just confirmed in today's blog that Buddakan is tomorrow's review.
-
Anyone been recently? Thinking of going for a birthday...
-
Of course, one of the things that separated early civilized societies from the wandering nomads... is that they made foie gras.
-
I'd be happy to - I don't even know where to purchase them... That's what I'm trying to figure out!
-
A couple of years ago, we were in Nice and had a great wine with dinner. Since we happened to be on our honeymoon at the time, the memory of the wine has stayed with us since then. In trying to track down the wine, we have finally been able to figure out what it was (well, one of two, anyway) but haven't been able to figure out a place to get it from. It is a Château les Crostes, either the Cuvée Traditionnelle or Cuvée Prestige.
Anyone have any thoughts for how to proceed from here?
-
It seems to be that that (aside from the fact that this is becoming a separate thread about wine pairing and wine preferences) that if you know what you like, and you like pinot grigio and no oak, you should say something, or else you will get wine you know you dislike.
If you know you don't have much clue, but the couple of wines you have tried and liked have tended to be sweeter and less oaky, you're probably better off trying what comes and really trying to engage the sommelier in a discussion about what you're having and what you're enjoying/not enjoying. At this stage of learning about wine, seeing what you don't like is almost as valuable as seeing what you do, and to have a great guide helping you, so much the better.
Of course, when you start really narrowing down what you like, it makes pairing stuff in multiple courses that much trickier. There isn't exactly a world of variation between white Châteauneuf du Papes (our favorite class of wine).
-
Shad tastes good. Shad roe tastes amazing. What's the great mystery?
-
Needless to say, we tipped VERY well!
2. How much do/should people tip for great (extra) service, as those described above? 25%, 30%, 50%??? I realize it really depends on what is comp'ed and at what level the treatment is being doled out... but can we narrow it down to a given range? I always walk away feeling comfortable that I've more than compensated the favor, but I always have this one corner of "hmmmmm" in my mind that the staff is scoffing at my tip after I leave.
u.e.
I always wonder that, too. I think it depends on what was comped, the reason (if there is one) and to a certain degree, the price of the bill. I would have liked to have tipped more after our meal at Per Se (more like 50%, we were that happy) but on an absolute-cost basis, I just couldn't do it.
The flip side of this is that some years ago, working as a consultant and traveling, some companions and I had one of the most error-laden, horrible meals ever. But the wait staff was incredibly gracious about it, and ended up comping a large portion of the meal. The bill ended up coming to $50 or so (it would have been maybe $100 or so). We tipped $150.
-
The first time we went to per se, we had the 1x1 tasting. We only ordered half a bottle of wine, because we wanted to be able to walk out of there later that night. While I don't want to get into what the bill was (it's the single most expensive meal for 2 we've ever had), we walked out of there feeling like we had gotten an amazing deal. Why? The kitchen/sommalier took it upon themselves to enrich our meal with what amounted to an entire wine flight. Drinks with the first course, drinks for dessert, drinks as a palate cleanser...
We weren't billed for any of it. We tipped 35% or something like that and walked away feeling like we had gotten the best deal of our lives.
-
For Mexican ingredients, I second Kitchen Market, hands down. It'll have everything you need.
For Thai, there are a ton of places in Chinatown... there's even a place on Mulberry that carries whole kaffir limes.
There's a great Italian butcher on Sullivan just south of Houston... but I forget the name. No idea if they have fresh pasta, though.
-
Well, Sammy's has very good kishke, but doesn't do goulash or halushka that I know of. I'm also guessing that kishke will be the hardest of the 3 to find...
-
Having now been there a bunch of times, and tried most of what's on the takeout menu, it's good - but it just seems like it should be better. I wouldn't say that it's any better than 'wichcraft or Starwich, for instance. It's a nice option for the neighborhood, though.
-
What does Satmar have to do with food? It's a sect of orthodox judaism, but I'm not aware of any particular food associations...
-
Sammy's Roumanian has kishke.
-
You're talking about the 125th St. Fairway, right? The one on Broadway and 74th is really convenient unless you have a car, then I'd think it would be horrible...
-
Overall, Spiga is doing much the same sort of thing -- in terms of menu, if not presentation -- but, in my opinion, at a higher level and considerably lower cost.
Out of curiosity, how is Spiga doing much the same thing as Onera considering that they are 2 totally different cuisines? Not sure I follow the train of thought...
-
Has he actually left? I was under the impression that the new place was in addition...
-
I'm with you, Dryden. With the all the information available on the net, reviews, directions, etc. in the past 5 years there's hardly a reason to go to one of those chains. Just a little planning can go a long way. I don't travel much in the States, most of my vacations are to Europe, but the last couple of years have seen me in Nashville, Providence, Florida, DC, and the Northeast, and I've always managed to find some decent eats without ever going to a chain.
menton, if you are on vacation and you go to a chain restaurant, i'll hunt you down and beat you with a carrot. however, the thrust of my point is business travel.
look, we all have different experiences, and i'm sure anyone involved in this discussion approaches travel (business OR pleasure) completely differently than 99% of the planet. i think it's important to understand how the other half lives (you know, those people at Red Lobster).
at any rate, i would hope that everyone involved in this discussion has eaten at OG. and Daniel, if you're still reading, I'm hoping you do as well, least of all so you can form an informed opinion. and if the free lobster and cocktails offer is still on the table, i will reiterate: what time would you like me to be there.
I'll come, too. Tommy and I can trade horrible travel eating war stories.
-
Compared to the places (I think) that Tommy and I are talking about, Providence and Nashville are like being in Paris.
Dining in Finger Lakes
in New York: Dining
Posted
Not to hijack the thread, but since we're actually going to be back in Skaneateales at the end of the month for a few days, I was wondering if anyone can comment on any specific choices in the area. We were already planning to hit Mirbeau and Elderberry Pond.