mascarpone
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Posts posted by mascarpone
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I agree. This is not a serious ramen place (then again, maybe it was never intended to be a serious ramen place, but rather an EV pan-asian noodle bar. . .).
I ventured out to this place last week in search of a better bowl of ramen. I ordered a shredded Berkshire pork ramen. The soup was surprisingly bland, ramen is actually soba and surrounded with pulled pork or pernil. The pork buns I ordered were overflowed with hoisin sauce. The sweetness of the hoisin just overpowered the delicacy of "Berkshire".Yes, the place is trendy and clean but I could have gone to other ramen joints (Rai Rai Ken, Minca and Men Kui Tei) around the EV hood and not buying into the hype.
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Chickpea is cutting corners now, saving time and catering to non-conoisseurs instead of doing it right and making people wait as damn long as it takes. They now refuse to put hot sauce or tahini in the shawarma sandwiches (because some customers were complaining that it was messy, they said), so if you want the right taste, you have to get the food to stay and put the sauce on yourself; the spicy mixed-vegetable pickles I loved have been permanently eliminated (because the manager wants to speed up the line, they told me tonight); and it's possible I'm imagining things, but the last two times, the pita didn't have that fresh-baked taste to me. They will see me less often, and I can no longer give anything close to a strong recommendation for the place. I can understand why they'd choose greater profits over higher quality, but places that do that are not for people who care about quality above all. It's too bad that the owner hasn't been around for me to express my disappointment personally, but I doubt it would make a difference. I will be looking for better shawarma in my neighborhood.
Perhaps this is because they see that their clientele is mainly a less descrimintating university crowd . . .
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I forgot to add that I like Mamoun and Jerusalem because they make the felafel reight after you order it. It is always served freshly cooked and is very flavorful.
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Where is the best Felafel (and why . . .):
a) in Manhattan
b) Brooklyn/Queens/Staten Island/Bronx
In Manhattan I like Jerusalem 2715 Broadway, New York 10025
Btwn 103rd & 104th St (Phone: 212-865-2295)
and Mamoun's 119 MacDougal St, New York 10012
Btwn Bleecker & W 3rd St (Phone: 212-674-8685)
In Brooklyn: Famous Pita on Coney Island Avenue between Ditmars and Newkirk.
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Where is this place located?
What is the telephone number. I looked it up on Menu pages and, for some reason, struck out.
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Has anyone been since Alleghretti took over?
The reason I am asking is Alleghretti is not even mentioned on the current website. Did he leave?
Only pastry chef Hubert and sommelier Altuna are mentioned:
"Pastry Chef Eric Hubert, formerly of Jean-Georges, is known for his imaginative interpretation of multi-national patisserie techniques and his daring combinations of exotic herbs and spices paired with the freshest seasonal produce.
While dining, let Atelier's Master Sommelier, Paul Altuna assist you in selecting the perfect wines to accompany each of your dining selections."
What's up?
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Has anyone been since Alleghretti took over?
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Thanks for the feedback. Any news on Atelier since Kreuther left? Has it slipped or is it holding its own?
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What is the recent verdict on this place since Kreuther left? Has it slipped, is it still holding its own?
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How about Kobe beef ? Where is it done best in NYC (and what is the damage per ounce portion)?
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I was just interested in getting an update on this topic, as it seems as though it has gathered a few cobwebs. After reviewing this as well as other related threads (New York City Marriage Proposals, etc.), it seems as though the following list has emerge as a canon:
March
River Cafe
Atelier
Gramercy Tavern
Chanterelle
Are these restaurants still the most intimate dining establishments (best non-corporate decor, low noise level, excellent wine selection/pairings, exceptional service, and excellent food)? Have any slipped?
Why would these retaurants prevail over Alain Ducasse, Jean-Georges, Daniel in romance factor.
How does Terrace in the Sky stack up against March, River
Cafe, Atelier, Gramercy Tavern, Chanterelle?
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My girlfriend and I had a great meal at Mombar, an Egyptian restaurant on Steinway street just a few blocks away from the Astoria Blvd. Stop on the N train. We had a delicious five course meal (second helpings were free) that came to $44 dollars (for two people) before tip. The owner, artist, chef was so hospitable, I left a generous tip. There was only one other couple in the place. I think the chefs family, a party of twelve, was also dining.
I brought a bottle of Vouvray and was not charged a corkage fee.
the breakdown was:
Squash soup; spiced ground lamb in phillo, Turkey-loaf with spices, walnuts, and dates drizzled with a tangy (tamarind?) gravy; a large thick, moist cut of turkey breast with a side of stuffed baby portobella mushrooms, an Egyptian version of Greek Pasticio (sp?), and Pumpkin Pie drizzeld with a sauce that somewhat tasted like aromatic prune.
The decor was very interesting, distictive, and charmingly cluttered in a way. Very warm, colorful and energetic. the large family gathering gave it a nice domestic feel.
All in all, it was a very pleasant holiday meal and an exceptional value.
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Nougatine or Eleven Madison Park
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I'll second Piper's Kilt for Burgers; particularly the blue cheese melt. Next time I am there I will get the wings.
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Perhaps they are deliberately creating a controversy in oder to get attention.
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If the vegetarians need some relief, I suggest Hangawi (Korean, Vegetarian)
12 E 32nd St (Btwn 5th & Madison Ave)
Phone: 212-213-0077
Fax: 212-689-0780
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I ended up going to Full Kee where I had a very pleasant Oyster Hotpot that came to just unter $18 including tip. I will go again if I have the occasion to be in Chinatown, DC.
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I will be speeding in and out of DC tomorrow (9/20) and would appreciate recs on great cheap eats in the vacinity of the Library of Congress and DC China Town. Good lunch and dinner fare for under $15, solo dining and ethnic are preferred. I could care less about decor or service, but am more interested in great/ inexpensive food that is good on the run.
Cheers.
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Last night I took my girlfriend to Devi for her Birthday. We both got the Chef’s tasting menus; she took the regular, I got the vegetarian for the sake of variety (we shared everything).
This was truly a fabulous feast. I can’t remember if I had ever eaten so much food at a meal. We both waddled out after the meal and deliberately walked twelve blocks to keep our circulation going but we both had food comas later in the evening (and we didn’t even do the wine pairing!). It was the third time I had been to Devi, but my first Chef’s tasting menu. Even my watch felt constrictive after this meal.
The service was excellent. Half way through the meal I felt lost, as if in the desert. I asked for the menu again as well as compass, as I had lost track of where we were in the seven course meal.
We started with the Chef’s Amuse of spiced chickpea on papadam; very pleasant.
Shortly after I was served the Bombay Bhel Puri (rice puffs, tamarind, mint, tomatoes, onions) which was more spicy that her Sprouted Mung Chaat (Sprouted Mung Beans, tomatoes, onions, tamarind, and mint chutney on two tiers of small papadam). Depite this, the Mung Chaat was more memorable, particularly as it was visually more interesting.
My Aloo chaat (crispy potatoes, tamarind and mint chutney, lemon juice, cilantro, and chaat masala) was very good, but we both agreed that her Grilled Scallop with Red pepper chutney and Manchurian cauliflower was the highlight of the meal. I have never tasted a better scallop in my life.
For the third course she had to choose between two dishes. Her Idly Upma (she chose this over the Lamb stuffed Tandoori Chicken) was outstanding dish (very crispy with mint coconut and tomato chutney), while I really enjoyed the spinach and goat cheese Samosa as well as the more orthodox Potato and Pea Samosa.
For course four, I chose the Manchurain Cauliflower with its garlic infused tomato sauce and scallions (I chose this over the Idly Upma, which was also offered as a third course, for the sake of variety).
She chose the Amritsari fish and chips for her next course instead over the Parsi Halibut despite the fact that I advised her otherwise. We were both pleasantly surprised by a delicious salmon filet and phenomenal chips (“Devi’s curry leaf potato fries: thinly sliced potato, fried with spicy peppers and fried curry leaves).
My fifth course was a compulsory Matar Kee Poori aur Bhaji (pea bread and spiced potato curry) that was as pleasing to the eye as the palate while she enjoyed a delicious Jumbo Tandoori Prawn (pomegranate marinade, kararee bhindi). This was her favorite of the evening, as much for the fried okra as the prawn.
I chose the Abha Aunty’s Baingan (baby eggplant, sweet and sour tomato-tamarind sauce, parwal kee sabzee, and yogurt rice) over the Kathal Biryaani for my sixth course. The eggplant had an excellent flavor and was masterfully combined with the less spicy yogurt rice and the crisp parwal kee sabzee. Her deliciously spicy Tandoori-Grilled Lamb Chop (with sweet and sour pear chutney, and curry leaf potatoes) was wonderfully moist; which, from my experience, is unusual for Tandoori.
For dessert, I chose the Pistachio Kulfi, a fantastic combination of creamy kulfi, crunchy candied pistachio, and citrus sorbet and sauce. She chose the Shahi Tukra or crispy saffron bread pudding (cardomom cream and candied Almonds). Both desserts had excellent contrast of texture (creamy vs. cruch). The dominant flavor of the Kulfi was citrus sobet and sauce while the Shahi Tukra was extremely sweet. This sweetness did not appeal to my girlfriend, so I took over.
At the end of the dessert, when we thought we would receive the check, we got two additional complimentary desserts. The first was a leaning tower of custard which tasted of mango with a tuile atop. My girlfriend was delighted by this (Falooda ?) as it was not nearly as sweet as the Shahi Turka. The second was a additional Shahi Turka with a birthday candle. The pastry chef Surbhi Sahani is a master of contrast of flavor and texture. Despite the fact that we just ate six courses, the dessert plates were virtually licked clean. When the waiter asked if there was anything else we would need, I jokingly asked for two more Chef’s tasting menus. Without missing a beat, he replied “Vegetarian or Regular.”
In retrospect, it was a meal of a lifetime. We both noticed the frequency of tomato in the meal in both the vegetarian and regular chef’s tasting menu dishes. Chefs Suvir Saran and Hemant Mahur have shifted Devi into fifth gear.
The meal cost $151 (including tax and tip) for two Chef's Tasting Menus and two glasses of Alsatian wine. $130 of the meal was covered by a gift certificate I received last December for my Birthday.
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I just don't understand why they do that
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There are no checks at Dominick's either
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DiPalo's is a great place. Very knowlegable, yet not preachy sales people. Delicious goods.
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As I am not a seafood expert by any means, I wondered if a better (food-per-value) Soft shell crab entre exists in New York. I have been continually impressed with the size and quality of Soft-shell Crabs at GNYNT for several years running. Does anyone do two huge SS Crabs better for $15, or is GNYNT the place?
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Service was also particularly slow when I went to Roberto's. This is not a pre-theatre joint. At the time, it reminded me of a similar dining experience that I had in Florence, Italy. We waited over and hour for the table, but once we sat down, the table was ours for the night. After we ordered and were served I almost had to do a search and rescue mission for missing persons in order to locate our waiter to get the check. I did, however, have a great Florentine steak. I have since forgotten the name of the place. Very rustic decor, rough wooden tables with benches and no business cards or matchboxes.
Trader Joe's Coming to Manhattan!
in New York: Cooking & Baking
Posted
Amen. I love Mom and Pop stores that really have great and distictive products. I would go to Kalustyan's over TJ or WF for nuts anyday.