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Nathan

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Everything posted by Nathan

  1. Nathan

    Resto

    well, with the chef change, I'm curious to see what happens to the menu.
  2. yes, Per Se is on open table (and four tops are easy to get that way)
  3. for molecular -- WD-50 and Tailor (as erha2 noted). for sushi: Yasuda, Kuruma. for "must visit" places: Ssam Bar/Noodle Bar, Babbo.
  4. so long as the drinks are well-chosen...it shouldn't... the necessary skill set for mixing cocktails isn't nearly as broad as it is for culinary mastery...you just need the ingredients, the proportions and the ice (obviously good technique is mandatory but there are only a few different things you need to know how to do as opposed to hundreds or thousands)
  5. Nathan

    Bobo

    ok..the food is much improved. had a jamon serrano salad (what's not to like?) followed by mahi with clams and asparagus in a tasty broth. it was kind of "Hearth-lite"....somewhat overpriced for what it is...not great but inoffensive....but you're paying for the gorgeous space. the cocktail program is simply excellent. I much prefer this to Commerce (the most analogous restaurant I can think of)
  6. just noticed that the menu has greatly expanded: http://www.allenanddelancey.net/menu.html it also appears that they've dropped the latenight bar menu...which is a shame.
  7. Nathan

    Franny's

    two people: two antipasto, one pizza. or if looking for a heavier meal: two antipasto, one pasta, one pizza. obviously it depends upon who you're eating with.
  8. Nathan

    Franny's

    in my experience, neither Franny's nor Ssam Bar are good values for one person...it's just the reality of the way the dishes are portioned (and wanting to try a bunch of things)
  9. Nathan

    Resto

    I think those lamb ribs might be the best lamb dish in NY. just sensational. a special of raw kampachi with grapefruit and crispy chorizo needs to go back to the drawing board. the chorizo and whatever sauce/mayo its in overwhelm the delicate fish. as a sidenote, Resto is serving the same Four Story Hills cote de boeuf (for $140) as Ssam Bar and Craftsteak.
  10. here: http://dinersjournal.blogs.nytimes.com/200...stick/#more-469 I disagree with him on the quality of Bar Q's cocktails but he's right that the 323 (a Tony Abou-Ganim concoction) at Bar Milano is well-balanced and somehow just works. what he didn't mention is that there's a whole side of the Bar Milano cocktail menu that's all classics (including a Last Word with Chartreuse VEP for $13!!!)
  11. Nathan

    Franny's

    if those are single pies...than you're not eating anything else there...which is kind of pointless.
  12. Nathan

    Clover Club

    nice decor. great menu and drinks. place was apparently packed on the early side on Saturday night but then slowed down around 1.
  13. Nathan

    Franny's

    it becomes a flaw when you're trying a bunch of them.
  14. Nathan

    Franny's

    I have to say I've never understood this. Uncut single-sized pizza has been standard in Italy since forever, and no one seems to have any trouble with it. ← 1. I expect better customer service in the U.S. then in Italy. 2. these pies aren't single-sized.
  15. Nathan

    Franny's

    tried most of the menu with a large group on Saturday eve. the ingredients are indeed very good. pasta is simplistic but tasty. other than one burned pie issue, the pizzas are mostly very good...(especially the tomato-anchovy one)...though they should jettison that ridiculous no cutting policy. one flaw that you notice when trying everything as opposed to a normal dinner: they use very similar preparations for most of the contorini...a lot of the vinegar, oil and lemon thing. it gets old pretty quickly. but then it's unusual to try virtually all of them at once. but it does show some culinary limitation. with that said, it's a very professional operation. (should be at the price point). contrast it with say the Farm on Adderly. place with good ingredients, a nice bar and warm decor...but it would never ever fly in the city. way too many covers for that small a kitchen. they can't handle it. but apparently the locals are happy to wait an hour after they order. in contrast, Franny's gets service and what they can do with that kitchen.
  16. I've heard quite good things about Savarona. (disclosure: the GM is a relative of a friend)
  17. Nathan

    Fatty Crab

    I don't recall seeing a printed page of specials here before...but there is now anyway. and, fwiw, they seem to be suggesting to EVERYONE to use their fingers on the duck....and I'm a semi-regular.
  18. Nathan

    Graffiti

    after snacking at Terroir, continued a progressive supper at Graffiti last night. the chili pork dumplings are now topped with crispy semolina. little duck summer rolls are very nice. but the standout dish was an asparagus wasabi "pizza"....
  19. Nathan

    Insieme

    oh there are several Italian restaurants that I prefer to Insieme. but next to Esca it's the best thing going in midtown.
  20. yeah, they started that about six months ago. I think you'll find discussion of it way back on the thread.
  21. if it's going to be an Italian dinner...make it Babbo.
  22. yup with that said, once you've determined the actual size of your group...try running an opentable search...then post what came back open.
  23. I tried the "greatest hits" tasting menu last night with a friend at the bar. three-way amuse: chickpeas, pork belly and tuna. tuna was best. chickpeas were boring. pork belly was crispy and tasty but slightly overcooked. the mushroom risotto is of the creamy, soupy variety so popular in NY restaurants. this dish is incredibly rich. don't want to think about how much butter is in this dish. very tasty (how could it not be?) but I was about ready to call off the meal at this point. next was the best dish: the coconut-crusted red snapper in some sort of papaya sauce. cooked perfectly. very Indian in flavor...could see this as a Tabla or Devi dish. everything works. shortrib in a meaux mustard mayo....my dining companion didn't like the texture of the short rib...he's wrong. the sauce is elegant and shows lots of technical skill. but it was too much of the same thing. just richness...needed acidity for balance. lemongrass soup is very nice. hazelnut souffle looks impressive. too sweet. I certainly appreciate the skill and touch of this food. but I guess it just doesn't do it for me. too much richness...not enough contrast.
  24. Nathan

    Matsugen

    I was wrong...there are multiple soba dishes.
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