mjr_inthegardens

La Belle Epoque has been around for a while. I have never dined there but partied in the space during college ('96-'00) to both an NYU organized asian dance party and salsa dancing to Cuban bands. The space really is lovely and the brunch looks like a good deal.

UPDATE (long, sorry): I didn't want to leave this thread to pass into history without an update. Our kit renovation finally launched yesterday for better or worse. My contractor, R, (gf's bro-in-law) is acting as our GC (in cooperation with me) and doing the work. He ripped out the remaining cabinets yesterday, laid the (ceramic tile) floor through the kitchen (and 10" into the LR where we are expanding the kitchen). The granite installers should come on monday to measure for the island and counter granite installation. He also went into the wall. He is moving the kitchen sink plumbing to the corner for the new sink, putting in the water hookups for icemaker in fridge, dishwasher and a new corner sink in the 1/2 bath behind the kitchen (in our bedroom). (My corner sink: http://www.rensup.com/Details.cfm?pid=10782) Only problem with the sink so far is that IT DIDN'T COME WITH MOUNTING BRACKETS!!! I have called rensup to see if they know where I can get a bracket, brackets or how to hang sink. The idea here is to replace existing vanity/sink unit in that 1/2 bath with a stackable apartment washer dryer. Other items: I bought a Blanco Undermount sink (20"w x 19"l x 10"d) for the corner sink base and a Hamat Richmond Stainless Steel Faucet. We have to decide on cabinet hardware this week probably -- looking for stainless steel pulls and knobs. Have to get a soap dispenser too. Working within a NYC apartment, not house, (See Johnder's thread for example) it is much harder to do things given physical limitations of apartments. For example, there is a "fresh air" chase that runs from the bathrooms behind the kitchen up through our building, but I cannot vent bathroom fans or dryer into it. Therefore, we are planning a soffit to run in the 6" space above my new Kraftmaid cabinets. The soffit will house exhaust for the bathrooms & dryer then kitchen range out through the Dining Room (in a 8-10" soffit) out the wall into the backyard. This is the only way I can figure to get decent venting of the bathrooms. Another bridge addressed but not crossed was how to install lighting for the new island in our open concept kitchen. We have concrete ceilings and R says he thinks will be perhaps unsafe/too difficult to break into the center of one of the center-hollow concrete ceiling "lanes" to try to run wires for the lights. We are planning alternatively a small soffit which for aesthetics would box in the kitchen on the ceiling, 4-6" or so, and house the electric transformers and wiring for the island lighting. A debatable benefit here would be the further delineation of the kitchen from the LR/DR space. I have not chosen either the central ceiling light (I have decided against a fan!) or ceiling mount lighting for the island yet so any suggestions would be welcomed. I will post some pictures later of my counter, floor, cabs and the progress that has been made so you can have a look. This is all extremely exciting. We are looking forward to having a REAL kitchen for the first time since we moved in. Once the kitchen is done it will be a real help as all of our kitchen gear is hanging out taking up space in the LR/DR right now!!!! Thanks for listening. This was cathartic. -MJR ps licensed electrician, R's brother, D, is coming today or tomorrow to see his part of the renovation, involving circuit for washer/dryer, updating outlets, running electric for lighting, island etc.

Jake's "Barb-Q" in Red Hook UGH

Has noone tried 99 miles from philly?

Yeah, it's a bit steep for me as well - if it was cheaper I'd be there more often. Then again, the food compares pretty favorably with restaurants in its price range, such as Babbo, so I don't begrudge them for my difficulty with the tab (I begrudge my boss). ← I don't see why I couldn't stop in for a glass of wine and some oysters one night however. -MJR

Their menu is now online on menupages. I have seen this restaurant sputtering and starting to open forever as I work in the area and it is good to see them finally getting on with it. Their entree prices are pretty steep so I don't think I will be dining there just yet however. -mjr

Dean, Will you be using hardware on the cabinets (I would imagine so) and where will you be getting the hardware from? Knobs, pulls, or a combination? Cheers and congats on the progress so far -MJR

We may both be in luck. The vacant storefront across the street from my office (388 Greenwich Street) has new signage on the papered up windows: 'WICHCRAFT. No sight of an opening date so far, I will keep you posted. -MJR

From a link off curbed: A fairly hilarious blog "BruniDigest" http://brunidigest.blogspot.com/ "In which I sit on a dirt mound somewhere in Brooklyn with my ears pricked, waiting for New York Times head restaurant critic Frank Bruni, who I imagine to be a Venetian count in a huge ruffled collar, to dole out stars from the inside breast pocket of his brocaded chamber robe. This blog is predicated on the suggestion that every Wednesday, in the Times Dining Out section, Frank lays a huge faberge egg of hilarity." Sample from entry on Bistro du Vent: Bistro du Vent: Meat n' Potatoes...in the form of a bra n' panties I feel like for the past several weeks I have been gearing up for Wednesdays, excitedly slipping on my cat-ears headband, painting whiskers on my face, and ringing Frank's doorbell with an empty plastic pumpkin outstretched in my hands. But before I can even yell “Trick or Treat??” Frank has stuffed a handful of Kashi in my mouth, spanked me with a pine plank and sent me home with a copy of “Little Women” tucked somewhere in my unitard. Frank’s all humility and values these days. I want candy! Where are all the indulgent Butterfingers and Charleston Chews I will later throw up on a Jenga tower?? I’d love to see Frank, in his present fit of monasticism, review the Enchanted Chateau in Beauty and the Beast: “The thousand gilded dancing spoons inviting me to ‘be our guest, be our guest, put our service to the test’ were like specious diamonds on the bosom of a gigolo-mongering Bathsheeba, yet the giant ham hock spat out by a talking oven certainly failed to seduce me.”

I've eaten at ChuChai and Red Thai on St Laurent and enjoyed both. ChuChai's vegetarian thai is great and is an interesting departure from the usual Chicken | Beef | Pork | Shrimp places. Both places have tasty flash fried spinach. The atmosphere is quite divergent with Chu being modern and stark decor and red being more lush and decadent. -mjr

What do the tasting menus run at the Inn? I sometimes drive to Montreal and this would be an interesting stop on a return trip perhaps. -MJR

would one use coarse kosher salt or another salt? I guess you'd need quite a lot of salt.

How does it look? the Cork floor in your bro's?

Best cubano I ever ate in NY was from Franklin Corner Store in Greenpoint, Brooklyn. -MJR

bamboo floor are overrated in my experience. we are leaning to ceramic tile for our small urban kitchen. edit: to add, we were considering silestone for a long time, but have found some beautiful grantite for less $$. The Quartz surfaces really can't match the weird beauty of granite, imo. -mjr

Really enjoyed Ming next door to Moghul (eggplant dish, fish curry, papaya salad) and it was BYOB. -Mjr

Curbed.com blog has an item about service or lack thereof at BLT Fish http://www.curbed.com/ Bad Service Strikes Again [vittlesvamp]

Would that be this place? http://www.ibiblio.org/ch-scene/bbq/jimmys.html 1703 Cotton Grove Road (right at I-85 exit 91) Lexington (704) 352-2311 cool thanks, CB.

It's just a day off for me, eh! I called Boyles and they are open. I presume the rest will be open as well. I see that Lexington #1 is open on Mondays! Cheers -Max

Doesn't sound like it's done yet!!! I have to call and make sure Furni stores will be open on President's Day... does anyone have any experience with this?

My girlfriend and I are feverishly plotting a last minute, 2AM start, driving trip from NYC to NC to do some furniture shopping this weekend. We are planning on the High Point - Hickory corridor, staying at a hotel in Thomasville. Is there a good way for me to fit some authentic barbeque or other southern cuisine into my whirlwind trip? Any and all advice greatly appreciated!! -MJR

You make it sound like this is not the way these drinks are normally prepared. *Hiccup* /falls off task chair

Just wanted to point out that tetsujustin's work got a shoutout on the "curbed" blog today http://www.curbed.com/ "The writing is rough, and the ratings are haphazard (3/10 for Bouley; 8/10 for Gramercy), but "tetsujustin" knows his foie gras" -MJR

I can't believe that menu is at an Italian in the East Village. Can't wait to try it. -MJR

I think the gentleman owner would fit in very well here in NYC, if the Canucks drive him further off the deep end. Regards -MJR