Dryden
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Posts posted by Dryden
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There is a phenomenal Vietnamese market just off the corner of Bowery and Grand, on the south east part of the street, 2 doors down from Grand (more or less). I'd give you the name, but I have no idea what it is... Look for the place on the northeast corner of the street that specializes in fresh tofu, and its a few doors down from there. They have pretty much everything Vietnamese you could want.
Otherwise, what specific ingredients are you looking for?
Edited to add:
We've really never found an asian ingredient that can't be had in or around Chinatown, or in the case of some exotic Japanese ingredients, Mitsuwa in Edgewater. But you do have to know exactly where to look, and in some cases, the exact ethnicity of the ingredient you're looking for - it took forever to track down Hokkien noodles like we had in Australia, but once we found out they were actually Malaysian, it was a (relative) snap to find them...
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I seem to recollect that the steak for three and the steak for two are actually both the same thing - they just use the smaller ones for steak for two.
Can anyone else confirm this?
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3 people at Luger's would be hard-pressed to finish a steak for three with appetizers, fries, spinach & dessert. But they could do it. If you order steak for two, someone will be hungry.
I frequently order the following with one friend:
onions and tomatoes
shrimp cocktail
bacon
steak for three
potatoes
spinach
pecan pie and streudel
his mother gets to gnaw the bones and the one or two chunks of strip left..
if you order steak for two, supplement with bacon and lamb chops for everyone to begin.. or the off menu rigatoni bolognese..
The thought that only 2 of you could eat that is making my stomach hurt just thinking about it. The first time I took my wife to Luger's, it was just the two of us - she's pretty small, but by the time we finished the tomato and onion, steak for 2, potatoes, spinach and pecan pie, I felt like I wanted to curl up in a corner and die.
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3 people at Luger's would be hard-pressed to finish a steak for three with appetizers, fries, spinach & dessert. But they could do it. If you order steak for two, someone will be hungry.
It's easier if you just flew into Tampa, went to Berns and ordered your steak by as many ounces as you wanted. The wine list is better, the sides, soup and salad are much better and the steak reminds me of what Luger used to be in the late 60's, early 70's.
But that's assuming I'd actually want to spend a night in Tampa. I'd rather spend the night sleeping under the Williamsburg Bridge.
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3 people at Luger's would be hard-pressed to finish a steak for three with appetizers, fries, spinach & dessert. But they could do it. If you order steak for two, someone will be hungry.
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If this thread proves anything, it's that no one can agree on anything.
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If they're not equipped to do tartare, probably get you to sign a waiver when you come down with listeria...
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I've done this, but not in the way you'd usually expect. A few years ago, my sister made some food for a party we were throwing. It wasn't good, and it went over terribly. Because my wife and I were (and are) very good cooks, several people asked if we had actually made it, as it didn't taste like something we'd do. I knew my sister was mortified. I told them I made it, and that even people who cook as well as we usually do screw up every now and then.
My grandmother, though, was notorious for this. She used to take her pans to a local restaurant and have them cook in them. Once, for a large meal, she pulled an entire turkey out of the oven to great fanfare. No one commented on the fact that the bird had already been carved...
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I was hoping that they were thinking of upgrading Bouchon Bakery to a full-fledged Bouchon, which we could all really use. I know I'd be in there at least once a week.
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Has anyone noticed that the sign that formerly said Bouchon Bakery has been painted over? Is that dead, now, too?
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Jose Andres does an "Egg 147", but that's quite a bit higher than 40C...
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In an effort to beat a dead horse, if you want great guacamole made near your table (you could probably ask for a table near the guacamole lady) go to Suenos. Their food is phenomenal, too.
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Doesn't Hearth have the coolest wine list ever?
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docsconz,
Not to get off on a tangent too much, but I notice when people speak of the avant-garde chefs, they refer to Adria (of course), Achatz, and Dufresne (and sometimes Jose Andres), but I rarely hear Gagnaire or Blumenthal included in the list. Are they considered to be part of the avant-garde movement as the others?
Mikey, see this thread on avant-garde cuisine for a discussion of the history and influences within the avant-garde, hypermodern or molecular gastronomy movements. By all accounts Gagnaire, Blumenthal and others are major figures in this area. For the purpose of this discussion, even though it is not in New York, Gagnaire was my most disappointing meal of 2005. Despite that, I am not sure that I would say he is overrated as his skill and talent shone through. I just didn't like a lot of what he came up with.
Not to continue to stray off-topic, but we had the same experience with Gagnaire in 2003. Brilliant talent, but the food combinations just didn't really taste all that good. Huge disappointment for the price.
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To be clear, I wasn't saying they have great pasta (I've never been), just clearing up the name of the restaurant for posterity's sake.
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Don't remember if it was low or no, but Honmura An is pretty reasonable.
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Is Rosa Mexicano being considered as good food here? I am confused, are we talking about that shitty trendy restaurant where people go for frozen drinks and Guacamole.. Or is there some other Rosa?
Obviously, I'm a huge Torres sympathizer around here, but I'm just as confused as you by the appeal of Rosa Mexicano.
It isn't good.
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There's another one very close to these two called Del Valle on 10th btwn 46/47). I've heard and read it's amazing. Anyone know it?
Not to dwell on the Rosa vs. Torres argument but I agree with the Torres fans. Though the cuisines are totally different, still, you cannot mention the two in the same sentence. Sue's a well respected creative chef turning out amazing food. Rosa (with it's now 3 locations?) has decent food w/a flair and nice looking bars/dining rooms....that's it.
What's her level of involvement at Hell's Kitchen? I still think that place is tops and why isn't it mentioned more in this thread?
She used to cook there, and at the Rocking Horse. The only restaurant I believe she has any ongoing involvement at all with at this point is Suenos.
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FYI- Minibar in DC is now doing feta water noodles a la WD-50. They're deeply impressive.
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I think there is a pretty good argument to be made that Onera is
1. The best upscale Greek restaurant in New York
2. The best restaurant north of Jean Georges on the west side
It's a phenomenal addition to the neighborhood.
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And when you do go, be sure to say hello to our favorite minibarador, the soft-spoken young man pictured here:
I'm drawing a total blank on his name, so someone who has been is going to have to help me out. But putting that aside, his story is interesting. He was living in Cleveland when Jose and Steve came out to cook at a special event. He worked the event and discovered that what Jose was doing really resonated with him. Arrangements were made, he packed himself up and headed east, and now he's behind the minibar.
Don't think anyone has responded to this, but either way, we were there this past Thursday, this fine young man is still working there, and his name is Edgar.
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Taqueria y Fonda ain't bad, but a couple of visits there have resulted in rather severe intestinal distress afterward... buyer beware.
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I've never understood the commentary about Eleven Madison Park. Not about the food, which is excellent, but about the room - what makes it any nicer/more romantic than a standard good room at any other top restaurant?
I wouldn't put it in the category of a March/Gramercy etc., which are pretty special places, IMHO.
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A human does pick up that number... if you want to talk to someone for a purpose other than to make a reservation, call in the late afternoon. The line usually isn't very busy by then.
Vietnamese Ingredient Sources
in New York: Cooking & Baking
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You can find all of the chiles, the rice and the lime (leaves, anyway) at Kalyustyan's on Lexington. I'm not sure I've ever seen a fresh kaffir lime.
By fermented fish paste, you mean nuoc mam?