Pork Neck

Embarking on a cross-country adventure from LA to NYC and need to formulate my dining plan. Current thoughts are to take Rte 66 from LA to Missouri, cutting up to Kansas City, taking US-50 through to Washington DC, then up north to NY. Interested in making this as gastronomic-based a trip as possible, and open to any and all suggestions food-related and otherwise. FYI, will be my first cross-country drive, and making the trip solo

'Ino. Speaks for itself.

In LA, you need Harvey's Guss. On Ogden just north of Olympic. (323) 937-4622. Dry-aged Prime ribeye for $16.99/lb, dry-aged Prime strip for 24.99/lb. Incredible meat

Agreed, BryanZ. Few degrees hold MORE cachet than a Harvard MBA...

Heading to WD-50 with a group of 8 next weekend-I've read on the thread that groups have received two separate tasting menus in a "2X2" format, as at FL or Per Se. The reservationist i spoke to said that such an arrangement wasnt possible-is this just available to VIP's? If not, any suggestions on how to proceed? Essentially, we'd like to enjoy the tasting format(w wine pairings) but sample more than 9-10 dishes, as we have such a large party...thanks

Planning on heading here next month with a party of 6 or 7-Wondering what the best approach would be? Tasting menus for all? Do they do different tastings? Does everyone HAVE to get the tasting? Any and all suggestions appreciated

Brooklyn is also home to the new DuMont spinoff, "DuMont Burger"-absolutely terrific burgers served on brioche, great fries, onion rings and microbrew selection. Highly recommended

no sweatman's????????????

Zaragosa is superb! Make sure you try the tamales as well, and the lamb tacos if they are avail.

Bpearis-did you arrange a pre-set menu for the banquet? I've gone with groups of 8-12 on a multitude of occasions, always crafting our own menu of favorites. I think, considering value, it might be my favorite restaurant in NYC. Can you tell us more about the braised pork dish?

From an Amazon.com interview with Mario Batali: http://www.amazon.com/exec/obidos/tg/featu...5446519-8535260 Amazon.com: Do you order take-out much? Batali: In a beautiful way a new restaurant has changed our life. It's called Grand Sichuan. There's one on 55th Street, there's one on 24th Street, and now there's one on 8th Street, just about four blocks away. It's remarkably legitmate Szechuan and Hunan cooking by a group of people that's--it's just so different than the rest of American take-out Chinese. I literally ordered out there three times last week. So f--king good you would die

Heirloom Tomato BLT @ Wichcraft-special during the summer

Schiller's actually makes a mean cuban-great frites too

Tripe Parmigiana Lamb's Tongue Vinaigrette Beef Cheek Ravioli Gnochhi w/ Braised Oxtails Braised Veal Breast(usually a special) Whatever crostata they have at the time

I've been..not sure of when they do it exactly, probably should call Edward's. They have a variety of Cincy foods...everything was average-below average..the Chili comes from Skyline..lacking in flavor and heat