plattetude

And I don't have the foggiest clue why someone would order any off-the-menu cocktail that isn't supremely simple and well-known at a place like this, especially if they're going in with low expectations. Cripes, get a whiskey, neat. That'd be really hard to screw up. Christopher

Continuing to work with my new bottle of M&R bianco vermouth (as detailed previously here), last night I broke out some El Tesoro reposado tequila and made something kinda interesting: 2 oz El Tesoro reposado tequila 3/4 oz M&R bianco vermouth 1/2 oz yellow Chartreuse dash Angostura bitters rinse of absinthe The piling on of vanilla notes from the vermouth and Chartreuse worked well enough, and the absinthe lent just enough backbone. I might dial up the Chartreuse if I do this again, since the tequila really spoke louder than I expected over everything else. I was actually surprised how the other components really didn't register strongly at all. Wasn't quite wowed enough to give it a name and put it in rotation, but still, interesting enough. Worth further experimentation... Christopher

Isn't there a profound difference between expecting praise for exercising common courtesy and getting berated for exercising common courtesy? Because it seems to me that the entire tenor of this thread has completely subverted the original post. I think it's been hashed over to death that neither side behaved ideally. And I think that it's great that this concept of the implicit two-sided contract has been discussed so animatedly. But really, what is this thread about anymore? Let's throw in a few more inflated conspiracy theories and innuendoes ("oh, there are facts to this case that no one here knows that would *blow your minds*, I tell you!"). Lets's conspire to change Joe Beef on a dime from a cozy, out-of-the-way-but-worth-the-trip bistro to a 4-star haute cuisine restaurant, the kind of restaurant where children should only be served on a platter and not as a guest at a table, and God help any parent who dares think otherwise. Let's get in one another's faces about how I'm better than you are because I always call to cancel, or I've never dared cancel a reservation, or hey, who needs reservations anyway? Let's propose a severe cancellation fee structure that every restaurant in the Greater Known Universe must adopt, because obviously the whole reservation thing just isn't working out. Or maybe we can just agree that stuff happens. Customers can behave perfectly, perfectly horrid, or anywhere inbetween. Restaurateurs too. The end. Right? Christopher

Threw a couple somethings together Saturday night to showcase my freshly purchased M&R bianco vermouth. No names as yet, but they were, roughly: 1 oz Beefeaters gin 1/2 oz Campari 1/2 oz Luxardo Maraschino 1/2 oz M&R bianco vermouth Liked this a lot. Kissing cousin to the Lucien Gaudin, as it were. Later on, I composed something that featured the bianco more prominently (i.e. it wasn't forced to go toe-to-toe with Campari): 1 1/2 oz Plymouth gin 3/4 oz M&R bianco vermouth 1 tsp Luxardo Maraschino 2 dashes Regan's Orange bitters lemon twist Definitely on the sweeter side, but not cloying. I'd do this again. Christopher

I wonder if anyone in the know in this forum might know if Del Pedro is behind the stick anywhere these days? For those who don't know, his drink list and mixology at the late lamented Grange Hall in Greenwich Village was well ahead of its time, IMHO. And I'll credit a few trips there some years ago to really turning me on to what cocktails could and should be. Notably, I had my first Aviation there, which was also my first exposure to maraschino liqueur. I'm posting here rather than in the New York forum since, well, the question is best put to cocktail geeks rather than the broader NY crowd. So then, anyone? Christopher

So, finally following up about my visit after too long. After my first round (Lucino's Delight -- a fabulous concoction of Beefeaters, Carpano Antica vermouth, maraschino, and Lucano Amaro), I put myself in Phil's hands for a whirlwind tour of great twists and turns and inventions. Well, it was a whirlwind all right, and at this point, a few weeks out, details are definitely hazy (okay, I'll face it, by the 5th or so round, there wasn't much chance of hanging on to *any* details for long). There was a Rosita-ish drink of reposado tequila, bianco vermouth, Campari, and... maraschino maybe? And a tequila-based spin on the Monkey Gland (using Phil's "Mr. Potato Head" philosophy of riffing on classics). Then a rye drink with absinthe (not a Sazerac, but I don't recall what else it might have had), and from there it only gets hazier... But bottom line, everything was superb, and I wish I could make it a regular watering hole. Alas, being father to a young toddler carries with it the responsibility of mixing and drinking at home more often than not. Can't wait to get back for another marathon session! Christopher

Here's an old thread that was recently bumped. I'll reiterate how charmed my wife and I were by Jan Van Eyck at Jan Van Eyckplein 12 (*not* to be confused with Van Eyck on 't Zand) where we had some fabulous food, including an excellent carbonnade. Cozy, casual, and lovely little cafe indeed. This was some 4 years ago, mind you, but hopefully it would not have dipped in quality since then. Christopher

Finally made it to D&C last week and had a great bunch of drinks -- mostly off-the-menu concoctions courtesy of Phil. I'll report in more detail later. Do note that the spiffy website is now loaded with content -- food and cocktail menus, starter bar tips, and such. Very nice indeed. Long live Death & Co! And all its ilk! Christopher

Asimov has been including beer in his purview for a while now. It's not so new. There've been tasting panels devoted to quite a few different beer varieties, and he writes very intelligently on the subject. Christopher

Well, maybe this offers the answer. Bignè di S. Giuseppe, perhaps? Christopher

So, news? Anything? Still open? Christopher

On our honeymoon, my wife and I were steered by some locals to a tiny place called Jan Van Eyck at Jan Van Eyckplein 12 (*not* to be confused with Van Eyck on 't Zand) where we had some fabulous food, including an excellent carbonnade. For beer, try 't Brugs beertje for great beer (and quite a selection) and great atmosphere. It's just off the main square in the heart of town. Cafe Vlisseghem, dating from the 14th century, is another great spot, but in our experience was a bit more crowded and not quite as convivial as 't Brugs beertje. Either way, you've simply got to try a few different styles of Belgian beer. They're unlike anything else, and they're oh so fantastic. I can PM you a bit of a primer if you're interested. And boy am I jealous. edited to add: whoops. this is a recently-revived thread, so I guess the original poster has probably already come and gone. Christopher

Pigalle, of Simon Oren's Tour de France group, is decent brasserie fare, right at 47th and 8th. One of my usual go-tos for pre-theater. Very creditable cassoulet, for one thing. And nice Belgian brews available to wash it all down. Hell's Kitchen, at 47th and 9th, may be worth checking out for interesting Mexican eats, but it's been a looooong time since I've been there. Nothing in that immediate area (that I know of) is gonna be a terribly thrilling foodie experience, to be sure. Christopher

I would put the cork back in or use one of those cute stoppers available in places like williams sonoma etc. and keep the bottle in the fridge. As long as the wine tastes ok to you then is it...well...ok. You might want to look for a red wine that is sealed with a screw top. A lot of nice wines use them these days--this makes it easy to reseal the bottle. ← Actually, Lori's talking about boxed wines, so putting the cork back in may be a bit tricky. Wine in a box won't spoil at room temperature, since the packaging (which should have a plastic bag within the box) basically ensures a vacuum seal. It's oxygen that's the real enemy of wine -- oxidation over time is what ultimately robs wines of their lustre. No need to refrigerate it unless you prefer it to be cold. Christopher

I did a thyme-infused vodka once. After a few days of steeping, the vodka was very nearly brown, and not at all pleasant. I'd either go with a 24-hour infusion or go the infused syrup route, personally. Christopher

Hoboken Hot Bagels at 6th and Washington has an Amigo bagel, which is essentially a jalapeno bagel. It makes the texture a bit weird -- a bit chewier and a bit mealy -- but it's decent for what it is. I know that's not in Bergen, Passaic, or Essex, but it's not terribly far off. Christopher

I use the same Oxo model as Kurt. The black piece in the center is a finger rest -- gives your finger good placement for snapping the strainer into your cocktail shaker. Works very well for me. Christopher

I'll add my two cents about Kwik Meal. I recently changed jobs and now work at 45th and 6th, and that cart was one of my early finds for lunch. Really fantastic, IMHO. The lamb is well seasoned, a hint of heat, great rice, and a serviceable salad. The falafel is also quite good. Haven't yet tried the chicken or shrimp (or the highly incongruous pastrami), but overall very impressive for a cart. It's run by Muhammed Rahman, who formerly was chef at the Russian Tea Room. There's a spinoff cart, Kwik Meal II, that's around 45th and 5th (or somewhere around there -- I know I saw it recently but don't remember precisely where). Christopher

There was actually a story on WNYC about that cart last month. They're getting more than just local crowds there.... clickety Christopher

Well, one would hope they continue to keep talented bartenders, since the highly-esteemed Dave Wondrich hisownself developed the cocktail menu. Christopher

Ah, so it was really just a quick vodka infusion?

Right! I forgot about that (I tuned in late, so I didn't actually see the still, just the final product). I was surprised that it could be done so quickly. Christopher

I'll put in my two cents for Ganache in Hoboken. My wife and I got individual cakes (the namesake chocolate ganache and a white chocolate/rasberry) there for our wedding that our florist arranged in a beautiful tiered display, but they'll work with you to do whatever you want. Short notice, though, so whatever she decides, she'd best hurry! Christopher

Something your wife may want to check into if the schedule is right is a class at Artisanal Cheese Center, at 500 W. 37th (10th Ave). Some neat classes in cheese production and tasting, or pairing various cheeses with wines, spirits, or beers. If she's serious about cheese, could be a fun night for her. (No retail sale of cheese at that location, though, sadly.) And I'll definitely second a trip to Murray's in the Village. Very much the place to go. As for Artisanal, she could certainly do worse for a moderately-priced dinner. And she'd get a very nice cheese plate to round things out. Christopher

Last night (March 4), Iron Chef America had an interesting twist (pun intended), pairing up each chef with a mixologist. Tony Abou-Ganim worked with Iron Chef Mario Batali, and Bridget Albert with chef Robert Gadsby (Noe Restaurant & Bar, L.A./Houston). The theme ingredient was mango, a fairly cocktail-friendly fruit I'd say. Featured among the judges was cocktail goddess Julie Reiner (Flatiron Lounge, NYC). There were mojito riffs, a big ol' tiki-inspired drink (which had a healthy splash of Luxardo maraschino and orange bitters -- good to see those on national TV!), and a few prosecco fizzies. I'm not remembering too much of the final products, but all in all, it was good to see cocktails share the spotlight like that. Some of them certainly appeared to skew to the sweet side, particularly Bridget's drinks, though I suppose that's more where popular tastes range these days. There was a savory concoction that included tomato juice or tomato water and paprika that looked pretty interesting though.... Next airing will be this Thursday, March 8, at 9pm. Christopher