daisy17

Reviving this thread again, as I finally booked my ticket to Oaxaca for end Sept - early Oct. Tips from anyone who's been recently would be appreciated, for markets, good restaurants and street food. May post more specific questions as I continue my reading . . . . thanks!

Not sure if you're dining solo but if you are (or with one other person), you can easily eat at the bar of almost every great restaurant here without planning ahead. Momofuku Noodle and Ssam Bar are obvious picks (they have their own threads and are highly recommended to all) and don't take reservations anyway. I think it might help if you were a little more specific about what you're looking for?

Word. Ssam doesn't take reservations but if it's just the 2 of you you should be ok. I usually go early or late to avoid having to wait long. If you're heading down Bleecker I would stop at Murray's Cheese. Heaven. Not sure what to tell you on the EMP vs. WD-50 debate; they are really different, and at the same time both have some of the best food NY has to offer. Both chefs are extremely talented. EMP is more traditional fine dining/modern French (with Danny Meyer service, which is to say impeccable but approachable). If setting is important to you, EMP is very impressive - art deco, soaring ceilings and windows. On the other hand, WD-50 is downtown and unique, more laid back, and attracts a younger crowd.

You had to mention those, didn't you?

Length is definitely the problem with this menu. I can completely see how you'd be concerned that the Creamsicletini isn't going to be as well made as, say, the Raznutstini or the Mochanillatini. I hate that.

Originality and inventiveness are without a doubt important, but I would also think that a good menu should appeal to people who are already knowledgeable about cocktails, as well as those who think margaritas could be made without Cointreau. I enjoy seeing classics on cocktail menus - they're classics for a reason. If you've never had a swizzle, you've got to start somewhere, right? As long as some are new and interesting (and in this case, they are), I'm not going to expect it all the way through. One of the things I personally like about an extensive menu is that it offers more variety even if the bartender individually is not super experienced. This doesn't apply to D&Co, but there are some other places at which I've had difficulty going off menu, and a more extensive menu would help.

I'll defer to the experts, but the bartenders at places like D&Co. have incredibly extensive repertoires and go off menu constantly, even creating new cocktails on the spot, and that certainly doesn't negatively affect the quality.

I serendipitously stopped in on Friday night, perfect timing for the unveiling of the new menu. I'm blaming its length, my ensuing excitement, and possibly the cocktails themselves on my inability to remember a single cocktail name. (My apologies for the vague descriptions; I'll pay better attention next time.) The new menu is a reflection of the incredible talent and knowledge behind the bar at Death & Co. In addition to what Johnder mentioned, there's a summer cocktail section, and what I think of as "Choose Your Own Adventure" - cocktails with the drinker's choice of spirit (like the Coin Toss from the previous menu). From this page I had a sloe gin/blackberry concoction, with tequila at Phil's suggestion. Complex but still light, fruity and summery. Delicious. I tried a new negroni riff (with the addition of port) here a few weeks ago and loved it. I was glad to see it on the menu. I also had a tiki-ish libation from the summer section (rum/rye/pineapple/orange/something I'm sadly forgetting) - it was only lacking in that it doesn't come with a boat ride. And the juleps are delightful.

Gary Regan's take on the topic . . .

Stopped in on Sat after mermaid parade at about 6:30 and it was pretty busy - the bar was full, and most tables were as well. Tried a couple of cocktails, really enjoyed the Southside Fizz, a nice twist on one of my favorite summer cocktails. The back space is incredibly cool.

I'd say that's just plain crazy to walk in with 12 people anywhere other than Chinatown, except that it's the summer. One day notice is much better than being a walk in with 12. Seymour Burton will probably take a large group early in the evening - they were extremely friendly and helpful about my recent similar request. Plus, I dig the food, vibe, prices. Chinatown Brasserie also accommodates large groups well. So does Otto. But it's really in your interest to call now and put it on their radar even if you're not sure how many people you're going to be.

That man is a class act. Great video. He's using vanilla - am wondering how johnder's experiments with that went . . . .

This weekend's New York Times Magazine Would so hit the spot right now . . . .

6 blocks out of your zone, but I'd do Gramercy Tavern. or Momofuku Noodle.

On my most recent visit, entrée prices were in the twenties, with none in the thirties. These days, that's basically mid-priced. ← Not sure when you went, but at some point they changed the format to a small plate option, and I'm sure the prices changed to reflect that. When they opened, entrees were in the $30 range.

Eater reports that the Tasting Room has closed. I suppose the fact that this thread was last updated in Dec 2006 tells us something. While I can't claim to have had any astounding meals here (I think there were 3 in the new location for me), the intention of the restaurant always impressed me, and I think it's a sad piece of news.

I still love Lupa. It's not new but it's still damned good. And definitely not as expensive as, say, A Voce or Bar Milano.

This is my one major issue with the show. I don't think they officially consider previous performance - they eliminate whoever screwed up the most on that episode. I'm sure that past performance comes into play a bit in their evaluations, but I don't think it's what the elimination decisions are based on. Doesn't seem right to me.

Sorry, I didn't mean the use of pork fat per se, just uses of pig products in general. In my mind, Mario loves the pig and uses it. I haven't been there in a while, but my recollection was that there was a lot of guanciale, pancetta, etc. But I am sure that you are right that there is more offal than pork.

Mmmm. Pork fat. (I'm ok for now - no one else needs to point out specific dishes with pork fat. It tastes better than it sounds.) I know that Chang loves to work with pork, and I love him for it. It just seems little odd to me to count cooking fats and stocks in evaluating how pork-heavy his menu is. I'm sticking to my guns on my assertion that the menu I had was not overly porky. I'm also not sure it's so unusual. When it comes to making good use of pig, couldn't we say the same thing about Babbo?

ok, I'm with you on (a) - (d). (Trout with bacon wasn't on my menu.) But I don't get how something fried in lard (ugh, I really wish you hadn't told me that) counts as a pork dish. And, despite my love of the stuff, we cannot turn an egg into pork.

There are things one is better off just not knowing.

I'm a little confused - I'm pretty sure that my 2 amuses were pork related, and then porkbelly. No other pork for me. I'd say that the other Momos are much more porky than Ko. No? I also am not sure I get the 5/9 salmon course comparison. Isn't Chang's use of pork more analogous to Ripert's use of fish? We'd all be prepared for and ok with a Ripert fish tasting menu, right? ETA: UE and I were posting at the same time, and I think we're saying the same thing.

I stumbled into Seymour Burton (E.5th between A/B) late last night, starving, and was richly rewarded for barely recollecting I'd heard good things about the burger. It doesn't have its own thread, but it fits what you're asking for in the inexpensive, casual, hip-ish realm for your burger-loving step-daughter, so here it is. One of the best burgers I've ever had, no exaggeration. The lamb cubano and mac & cheese were also tasty, and I loved the long communal table running the length of the place in the center. (If I can't dine at the bar, give me a communal table.) The place was buzzing with a warm and inviting energy, and the food was really very good.

Spotted Pig might make both happy, and is very ny. I'd say the same about Freeman's. Good informal (counter service, but lots of seating) breakfast in Union Square - City Bakery on 18th between 5/6th Aves, just off 5th. Everything is delicious. Great pastries (pretzel croissant!), muffins, really freaking good chocolate chip cookies, mac & cheese, other stuff. For Italian I agree with Lupa, or would recommend Peasant. Hip but not too.