herbacidal
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Posts posted by herbacidal
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I agree with philadining.
Yakitori Boy can't be a dinner type place, it'd be too expensive.
The interior is nicer than what I remember Yakitori Taisho to have been,
way back when I went there in 2002-2004.
Food isn't tasty enough. They probably should also develop some kind of signature dish, a la Kobe sliders at Barclay, etc. Something that people talk about.
I'm not sure if they'll fill the niche that philadining refers to or not.
If they can improve their food and attract enough non-Chinese, success!!
Disclosure: I know the partners involved with this particular Japanesey joint.
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Thanks, already did it before.
Not just googling it, but remembering it is very important though.
I really like this raw beef, egg and vegetable dish that many young Koreans seem to not like.
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if only they'll add gamjatang, sundae and jokbal, it'll be perfect!
Okay, that's next on my Korean food love affair, actually learning the dish names!
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Best fried chicken I've ever had in US (not having had it south of M-D line)
is Korean fried chicken. Cafe Soho on Cheltenham Ave. just east of 5th is only place I know of in town.
Of course, it's $20 for 20 pieces, so it's expensive, but dammm good and not greasy at all.
RIP Big George's is no longer there, and since I've heard nothing about a move/replacement, I have to assume it's finito.
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Andrew Fenton,
You kept this from me?
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Quick note: none of the places on N 5th are Mexican. Generally speaking, Mexicans stay south of, oh let's say Girard, the exception being Taco Riendo @ 4th and Thompson.
N 5th is Puerto Ricans, and I guess Cubans and Colombians.
It's not a good idea to mix up Puerto Ricans and Mexicans, at least not to the Puerto Ricans' faces.
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I agree, on both counts.
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Also Mission Grill at 19th and Arch, same owners as Public House.
Cascamorto Piano Bar @ 20th and Arch.
Neither is especially expensive, although a glass of sangria at Mission Grill, a little more expensive then I'm used to, but fairly large and probably a fair price.
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Hmm, wonder if I should make a post in every thread with the word "snozberry".
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Overall, it was very enjoyable and as good as any pho in Philly, but unless I was in the area, I wouldn't go out of my way to choose it over Pho Xe Lua. For pho. I did notice after I had ordered that 80% of the clientele were eating bun bo hue- clearly, that's where the action's at. I'll be getting it next time.
-a
Never had the pho dac biet, but my understanding is that the bun bo hue is really the only thing to get there.
This from my boss, who's tried it at many of the other places around the area.
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I'm just happy people are starting to differentiate between going to different kinds of Chinese restaurants for different foods and quality levels.
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Make a reservation for next weekend now, ahead of the review.
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I'll eat either kind of noodle.
The standout about their bo bun hue is the pig's feet. Very tasty.
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Just found Cafe Diem's Bo bun hue a few months ago, and I have it at least once a month now.
I suppose I can try one of the others, but I'm happy going with pho there.
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Just found Cafe Diem's Bo bun hue a few months ago, and I have it at least once a month now.
I suppose I can try one of the others, but I'm happy going with pho there.
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I think it might be useful to have a section on the myths and realities about MSG. It seems that there are so many people who feel the need to avoid MSG or have self-diagnosed themselves with MSG sensitivity, when it's probably something else. It seems to be a contributor to some Asian food phobias.
I'm wondering if KFC uses more MSG than Asian restaurants.
I was so thirsty after my last KFC meal a week ago.
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Fat Guy,
I love the book idea, and those Asian stats are fascinating. Somehow I always assumed that there were more Koreans in L.A. than in New York, considering the quality of the food out there vs. NY; it's interesting to learn that they simply make up more of the population.
I'm 2 pages into this 7 page thread, so forgive me if this has been mentioned already, but I wanted to post this before I forgot.
A few Koreans have recently told me that many Koreans consider the best Korean food in the world to be in LA. I haven't heard that from enough Koreans yet to consider that very solid, but I just thought I'd pass that on.
Separately, I don't know when the idea of fried noodles with takeout orders began,
but if I understand the psyche of Chinese restaurant owners at all, it is done that way because it's the cheapest way of giving customers something extra, since those noodles are often the corner of the egg roll wrapper cut off and fried for a few minutes. No extra money spent, just a little extra time and effort.
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Tried to go to Ony over the weekend, but then I found that it went off quietly in the night.
Setagaya will have to be my replacement.
I knew it was too good to be true; Ony never had enough business when I ate there, but I just wrote it off to being there at off-times.
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Quick research indicates that Baden Baden is Korean fried chicken as interpreted through a German beer hall. As such, maybe they don't do takeout.
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Um, if it's anything like last time, we won't start eating until 11pm or so.
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Who's had all three?
I'll get a chance next month to try Bon Chon & Baden Baden.
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I'm there.
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I don't know about that. One word: broccoli rabe (yes, I know).
Seriously, name recognition alone would be a serious competitive advantage. Even if the actual sandwiches weren't, you know, better.
DiNic's would offer broccoli rabe, but the clientele (read as tourists and more finicky locals) doesn't order it.
Or at least that's what he said when I mentioned it to him years ago.
I'm also in support of Rick Olivieri in this particular instance, given the facts as I understand them based on this thread.
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Will !Pasion re-open at another location?
Doubt it.
Any word on what Michael and Guillermo will do next?They may have discontinued their partnership. I hear there are lawsuits pending.
Southwark
in Pennsylvania: Dining
Posted
So, is the Brooklyn some variation of a Manhattan?