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Nathan

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Everything posted by Nathan

  1. Nathan any suggestions on what to order at Lupa or Momofuku Ssam ? Thanks for your help. Any opinions on Balthazar Bakery? ← the baked goods from the Balthazar Bakery are available through a little door west of the restaurant itself. they're good as far as that stuff goes (I don't have a sweet tooth). CeciCela a block east is also very popular for baked goods. so is Payard uptown. as for Lupa, the menu is seasonal. off the menu specials are always good. pastas (as with any Batali joint) are superb. the ricotta gnocchi is perfect. cured meats are great...as are contorini. for either of the Momofukus....all of the seasonal dishes (the menus change pretty much weekly) are great. the artichokes they're doing at Ssam Bar are superb. all fish dishes are great. anything pork is good...get the pork buns at either place.
  2. not necessarily, because part of his/her job is to order dishes that don't look interesting. and I do get protective about giving away more than a bite or two of my entrees....I could see how it gets old.
  3. of these? easy. Lupa and either of the Momofukus. I wouldn't even think about any of the others except as backups...
  4. Perry Street does a nice cocktail for gin novices based on the natural marriage of gin and cucumber...I think they just essentially squeeze/muddle some cucumber with a bit of lime and the Hendricks.
  5. I'm pretty sure that the discussion is about Alta, the pretty good WV tapas place....which is not in an old townhouse and isn't underground. its on 7th avenue just north of Bleecker on the west side of the street. I second its recommendation though.
  6. the bid (which Will put in at least six months ago and probably more) was for a sandwich kiosk....but I would be surprised if he didn't put his own spin on things....
  7. you'd be surprised how many veteran writers in every department at the Times (and every other major newspaper) are freelancers.
  8. nope. you can certainly try to make a res. but even when they say they're full on the res line (they'll sometimes tell you this)...they'll still virtually always have seats for a couple people at the bar or sometimes at a table. so although it doesn't hurt to call..if they don't have a res...just show up. every time I've been there so far was sans a reservation..and at peak times.
  9. Nathan

    Perilla

    you've eaten there, I haven't...was the review wrong?
  10. at Lupa, get the ricotta gnocchi. the menu changes so I can't be more specific than that. whatever bucatini prep they're doing is also always good. ditto for cured meats. either Momofuku is great for dinner. only Momofuku Noodle for lunch. menus change all the time. check the relevant threads for more detail on recent offerings. fish entrees for under $20 is difficult. Bondi Road is pretty decent and the entrees are in that range. Oriental Garden is a possibility. edit: Sunday night is the best time to eat dinner. on Saturday, anywhere will be easier go get into on the early side...i.e. before 8:30 or 9.
  11. a very large percentage of males, perhaps the majority, (and a significant percentage of women for that matter) are partially color-blind (i.e. unable to perceive shading differences with some colors). throw in differences in interior lighting (which can have drastic effects on color perception) and it's hardly surprising that one person would see orange where another sees yellow.
  12. a zillion salad bars in midtown. Lupa, Fatty Crab, Momofuku (either one), lunch at JG, lunch at Perry Street, lunch in the cafe at Aquavit, lots of chinatown possibilities.
  13. I was eating at the bar here the other day and realized that I'm of two minds about this place. the decor is good, the service excellent, the wine list decent, the cocktail list poor, the food generally good.....but there's not thematic unity to the menu. it's all over the place. not so much genre-less as simply jumbled. in the same meal I had over-battered fried oysters, very filling wild boar sausage wrapped in sage leaves (and a bargain at $9) and excellent veal and ricotta meatballs (even better than than Carmellini's meatballs at A Voce). and a couple decent wines to go with (if perhaps excessively marked up). oh, and the place was half-empty. no one really talks about it...but it's better than at least a third of the places we do talk about...if jumbled in concept (is this a function of how many different chefs its gone through? from Canora to Khan to ?)
  14. sounds like a version of "rolling"....which is actually called for in a few cocktail recipes.
  15. Several bars in NY use Edouard or other Jade absinthes. If I was their lawyer I'd advise them against it....but I'm not
  16. I shake anything with juice or syrup or egg. Stir anything that's straight alcohol. I think Dr. Cocktail shakes everything though...
  17. Nathan

    the Atty

    Well, that will be interesting. I don't think I've tried combining Junipero with Absinthe. I've found it to be hit or miss in cocktails. It works really well in some, and ruins others. I think it was an Aviation I tried with Junipero, that I thought was awful. Though, a half an ounce of liqueur may start to tilt the cocktail towards sweetness. Really, it should be closer to a dry martini. What violet liqueur are you using? Seems weird to me you can't taste it. Another thought: Do you have pernod, ricard, or herbsaint you could use instead of the Eduard? ← sure, I could use pernod...but I don't want too! .25 would be my preference on the violette but that Edouard comes on strong. I'm thinking the Junipero might tame it some.
  18. I just checked the Park Avenue, Sherry-Lehmann and Astor Place websites. no luck.
  19. the average NY'er non-foodie (i.e. close to 50% of the adult population of the 5 boroughs) doesn't have the foggiest clue who Mario Batali is. edit: yes, in relative terms, the Food Network is very popular....but in absolute terms only a small percentage of the population watches it.
  20. I thought he was in Boston.
  21. Nathan

    the Atty

    I can tell you right now that with .25 eduouard you won't taste anything else.
  22. like virtually everyone else mentioned, no.
  23. Okay, according to this qualification, then I'd say the following: Batali Flay Morimoto Boulud Ripert Palmer Keller Vongerichten Bastianich I'm sure there are others, but right now, my average foodie mind can think of any. u.e. ← to be honest guys, if you really mean by "average North American non-foodie"...i.e. at least 50% of the adult population of the U.S/Canada (I assume you're not counting Mexico)...the answer is: NONE OF THE ABOVE. PERIOD. you might find that 50% of the population would recognize Batali vaguely as a chef...in his trademark attire...but not his name. (maybe 25-30% would recognize his name). Rachel Ray is the only food figure in the country who might have 50% name recognition. if you redefined it as "recognizeable to the average food-network viewer".....it'd be Batali, Morimoto and Flay. that's it. not Keller, not JG, not Lidia, etc. Lidia would be closest. Todd English and Roy would be next only because they have so many restaurants across the country (and Roy even uses his name in them). if any of the above is a surprise or controversial to you...you might want to hang out with a few more non-foodies (i.e. 98% of the population). I was talking to someone last night who was self-proclaimed NY foodie....writes a blog, etc. I'd almost guarantee you that she wouldn't recognize the names of Ripert (she'd know the restaurant but not the chef), Lidia or Palmer (ditto). as for non-food celebs that have a hand in restaurants in NY? that's a long, long, long, long list.
  24. its my second favorite Shanghai-style after Shanghai Cafe. the tung-po at Shanghai Cafe is lights out..but Yeah does a respectable version of pretty much everything.
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