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lambretta76

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    Brooklyn, NYC
  1. lambretta76

    Michelin 2010

    Really? Rhong-Tiam? Seriously? *sigh*
  2. I'm looking for the same info; there's some good avice over on TripAdvisor.com. For the Rijsttafel question, I found this and believe it's a branch of a location in Amsterdam. I believe it was around US$25 for 21 dishes. http://www.tempodoeloe.an/en/restaurant.phphttp://www.tempodoeloe.an/en/restaurant.php Let us know if you find anything interesting; I'll do the same.
  3. lambretta76

    Lunch in Dublin

    The one good thing about the strong euro is that none of us yanks are coming your way this summer - I was able to get a $400 (not euro or pound, dollar!) return fare in July! Because of such, my trip to Scotland (and ultimately to catch Blur in London) will have tow brief layovers (under 24 hours a pop) in Dublin. So, I've been reading this thread with delight, as a bunch of the places that I had heard about popped up here (The Winding Stair and The Pig's Ear). I think we'll do the Winding Stair for our Friday lunch, but what about a Sunday lunch - anything to recommend? Also on that note, I'd love to have some great seafood while I'm in Ireland - not just battered haddock or cod, but some proper vittles from the sea - can anyone recommend any reasonably priced (on par with The Winding Stair) seafood restaurants in or around Dublin that we might check out to see what this island country can do? I don't care about the ambiance, I just want some deadly fresh seafood, shellfish, etc.
  4. lambretta76

    Costa del Sol recommendations

    Any current faves in Marbella (or the surrounding environs)? Especially more casual, tapas-y places for a good tapeo, though a few solid "sit down" meals wouldn't be out of the question.
  5. lambretta76

    Copenhagen

    Sadly, I went with Ida Davidsen for smørrebrød. While she is a gem, the restaurant is not. I ordered two very traditional smorrebrods - smoked eel with scrambled eggs, spinach, and chives, and the Hans Christian-Andersen, which was chicken liver with bacon, horseradish, and aspic (think beef Jell-o). While the smoked eel was very tasty, the spinach was overcooked to an almost gelatinous mush, and the eggs were mealy and flavorless. As for the HCA, the chicken liver was fine, but the bacon had clearly been cooked earlier that morning and was burnt to a crisp. The aspic was entirely flavorless, which some may think of as a good thing, but it seemed like it was there to add a saltiness to the dish that was otherwise lacking. The worst part of the meal was the cost. These two sandwiches, perhaps the size of two tea sandwiches each, along with a half-pour of dill "snaps" and a bottle of water ran me nearly $50. (It was 280kr at 5.9kr to the US$.) I should say that the dill snaps was incredibly tasty, but it's a commercial product that I believe is available in the US even. The polse at Nimb is the real deal. I fell in love with these, and had about 6 throughout the city. It's amazing, but pricey (47kr, or close to $8). BUt you get a house-baked bun, an amazing sausage, carmelized onions cooked in duck fat, cornichons, a really tasty remoulade. Just brilliant. There is an Andersen in CPH, it's at Østerbrogade 103, and it's brilliant. The best pastries I had on my trip. In fact, I'd break it down as this: 1. Andersen 2. Illums Bolighus 3. Reinh van Hauen 4. Emmery's Andersen had the best, with a nice, buttery, flaky crust. They get extra points for serving mini versions of many pastries. Emmery's - who I really wanted to like as their design is beautiful - was the worst - hard, dry yet chewy, just very disappointing. My favorite overall was the poppy seed "knotted" pastry I got at Illums Bolighus - I could eaten a dozen of them. RvH was solid, but nothing special. I'll report back on some of my other meals, including an amazing experience at Nørrebro Bryghus, when I get some free time.
  6. lambretta76

    Copenhagen

    Heading over to CPH for a quick weekend from NYC and find myself at a loss for where to eat. I'm a big fan of Danish "quick foods", and sadly don't have the finances for the likes of Noma, The Paul, or formel B. Anyways, can someone chime in with some recommendations for some of the following: * the best smørrebrød * the best pølse (hopefully open late at night, when I'll most need one) * a place serving new Danish cuisine without the price tags of the Michelin-starred restos * the best bakery (heard good things about Andersen from Japan - are there better locals?) Thanks in advance for any help - most of the posts I've read have focused on the high end whilst ignoring the lower/middle end.
  7. lambretta76

    Basement Bistro - Earlton, NY

    Your visit has long since passed, and I'm sure you had a wonderful meal. I did, too, this past weekend, and I'd like to share the pics. I just put it on my own (non-food) blog; my article in full can be found here. But I'll include the images of the meal I had, as well as the descriptions (to the best of my ability) below: Bread: Housemade bread: A focaccia-style bread made with basil flowers, and a sort of "everything bread" made with homemade onion powder, among other things. Served with freshly-churned butter and olive oil imported from a customer's olive farm in Greece. First Course: Charcuterie (all cured in-house, clockwise from top): Goose "salami" Icelandic lamb cured with coriander Grass-fed beef brasaola Kurobuta (Berkshire) pork "speck" Small bites (from top): Nasturtium flower, coated in rice flour and baked, served on a sunchoke puree* Baby green beans wrapped in lamb prosciutto with heirloom carrot puree Heirloom tomato with swiss chard and spinach powder Cheeses (all made in-house, clockwise from top): Blue cheese with sage Camembert-style cheese (unknown variety with fried parsley) Earlton cheese (chef's own recipe) Goat chevre with apple and nectarine confit * It should be noted that most of his purees and sauces use a rutabaga stock at various reductions instead of cream or butter. It's amazing how much of a creamy texture this method gives a sauce without adding extra fat Second Course: Savory Cones: Parsley-oil "cones" with pureed purple bush beans, green eggplant, and green sunflower seeds Third Course: Salmon "BLT": Peachwood-smoked salmon, basil, heirloom tomato, lavender and marjoram aioli Fourth Course: Seafood course* (from left to right): Peekytoe crab with squash blossom puree and cauliflower powder Oyster poached in tomato water with heirloom carrot salad and squash seeds Salt and pepper prawn with saffron cabbage "slaw" * All seafood is provided by a vendor from Maine, who makes the Basement Bistro the first stop on the way to New York City Fifth Course: Puffball "Soup": Puffball mushroom puree with applewood smoked corn, watermelon radish flower Sixth Course: Frozen duo*: Wild pink current sorbet Oven-roasted peach gelato * Instead of using sugar or another sweetener, he uses unripened grape juice to sweeten his frozen confections Seventh Course: Bronze basil ice cream served atop an apple cucumber, with celery root slaw, icicle radish salad, beet powder, heirloom tomato powder, fried basil leaf Eighth Course: Meat course (from left to right): Sous-vide pork sirloin wrapped in venison bacon, silver shallot, delicato/buttercup squash puree, kohlrabi puree Boiled "Kobe" (Wagyu) eye round, heirloom carrot and onions, pureed potatoes with swiss chard stems, candied swiss chard stem Olive oil-cured duck confit with sumac, sea salt, butter turnip and wild burdock puree Ninth Course: Gamay Noir grape granita Tenth Course: Cheese plate: Roquefort-style blue cheese unknown "fluffy" cheese Maplewood-smoked pecorino-style cheese Apples, grapes, plums, nectarines, air-dried and fresh blueberries Chocolate "pudding": Tempered Valrhona chocolate with skim milk and blackberry Eleventh Course: Mulberry and blackberry sorbet
  8. lambretta76

    DUMBO

    Follow the Manhattan bridge downhill to Pearl St, Superfine - superfine lunch! ← Superfine is a bit blah - mostly sandwiches and nothing really that great. Only marginally better, but still pretty meh, is Water Street Restaurant and Lounge. Some of their specials can be pretty tasty, and everything is competently prepared, although at times it reeks of Sysco. It's above average "average food". DUMBO is pretty much a wasteland during the daytime. My suggestion would be Queen in Brooklyn Heights (near the Marriott) or perhaps Frankie's Spuntino on Court in Carroll Gardens - both Italian. Most of the neighborhood is quick and simple lunch or dinner only.
  9. Wow - this is one of the better threads I've seen anywhere on Nevis dining options. Anyways, I'll be staying at the Four Seasons the first week of May and all I have on my agenda is Double Deuce's burger with a CSR and ting, and the Killer B at Sunshine's. Are there any new dining options on the island? How about more traditional West Indian fare? And how about the dining options at The Four Seasons - anything good?
  10. lambretta76

    Momofuku Ssäm Bar (2006–2007)

    Wow - I had a cheddar cheesecake at the House of Blues in New Orleans over a decade ago. It was fantastic. I believe it had a sort of crawfish on it - whatever it was, it was delicious. Not a dessert, but great nonetheless. Never thought I'd see "cheddar cheesecake" again.
  11. lambretta76

    Havre aux Glaces!

    Are they still open, or are they seasonal? I haven't been able to find a website with any info, and I hat having to ask here - but what are their hours and opening times if they're still open. And, of course, I'd love to know if there are any harvest season flavors? (Ground cherry, perhaps?)
  12. lambretta76

    Death and Company

    Wow - they maple julep sounds like one of my favorite drinks - sortilege. I'll have to stop by and try it.
  13. lambretta76

    Sam Mason's Tailor has Arrived

    I can't believe I forgot the olive cake - that dish was brilliant. The two types of blueberries that accompanied it (I believe a blueberry "soil" or crunch, and fresh, stewed blueberries) really went well with the sour yoghurt topping, which was texturally somewhere between a foam and a sorbet.
  14. lambretta76

    Sam Mason's Tailor has Arrived

    My wife and I went for an early dinner on Saturday, and our experience preety much mirrored Nathan's. While I won't say it's a top 5 of NYC, it's a fantastic restaurant with great service and an interesting cocktail program. (The Chanterais, made with walnut-infused cognac, was amazing. The red pepper cocktail was a little too savory, though; it would have been better as a drink amuse-bouche/small shot. It was tasty, but too big.) Favorite dishes were the foie gras with raw peanuts (they taste like sprouts - who knew) and the amazing pork belly with butterscotch. Since the butterscotch wasn't too sweet, the dish worked perfectly. I disagree on the artic char dish - I found the salting to be appropriate and the avocado ice cream to work very well with the fish and watermelon. The desserts were again very good - the panna cotta a squiggle of tasty pudding on a plate coated with coffee "crunch" or whatever it was called. It was delicious. The only disappointment was the corn sorbet - we had hoped that it was Sam's amazing cornbread ice cream from wd~50 re-purposed. Sadly, it wasn't. It was still a good dish, just not what we had hoped for. 4 cocktails, a bottle of sparking water, 4 savory dishes ($15 a pop), 3 desserts ($11 a pop) - and it came to about $190 with tax and tip. I think the menu is great and I'm hoping to see it expand some. I'd like to have some spice in the components - whether savory or sweet dishes - and I think some of the dessert options should bring a little more saltiness to the table. He's got a winner on his hands here if he keeps up the quality and service.
  15. lambretta76

    Maremma

    Has anyone been here lately, in particular to try the chianina beef?
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