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

Id love to split them! How much are they selling the anchovies for per lb?

Thanks, that is exactly what I was looking for.

Preparing for the Christmas Eve Feast of the Seven Fishes-Where can i find FRESH anchovies in NYC? Looking for retail, not a restaurant. Thanks.

Why is GS St Mark's so empty! I've been 2-3 times a week since it opened, and its never been more than 50% full....the entire menu is as strong or stronger than any other GS, the service is better, and its BYO right now....brilliance

I had the best all-around meal I've had at any GS at the St. Mark's location last night. Service was genuinely enthusiastic and helpful without being intrusive, and each dish was in top form. We stuck mostly to the GS classics, with a few exceptions- Sichuan Wonton w/ Red Oil Crab and Pork Soup Dumplings Dan Dan Noodles Braised Beef Filets w/Chili Sauce Gui Zhou Spicy Chicken Dy and Sauteed String Beans Cured Pork with Garlic Shoots Minced Chicken w/ Green Pepper and Vegetables While maybe not as incendiary as the other locations, the flavors in the spicy dishes were far more balanced and delicate. This was one of the most enjoyable meals in recent memory, and, with a current BYO policy, certainly among the best values. Fantastic.

I'm a big 'wichcraft fan, and as I work a few blocks away, usually stop in about once a week, if only for the incredible desserts-peanut butter creamwiches, brioche cinnamon roll, pecan tart, etc. I've never had a bad sandwich there, and today had a transcendental food moment. Friday special: Bacon, Boston Lettuce, Heirloom Tomatoes & Homemade Aioli on Toasted Country bread. Perfect. In every way. The finest BLT ive had, hands down. I'm not sure how long they're keeping it on the menu. Go get one. ASAP. This is what summer is all about.

Menu #2 is the most appealing i've seen from either the French Laundry or Per Se. Care to elaborate on any of the highlight dishes?

I like this place too, a great addition to the neighborhood. I have, however, gotten delivery on a number of occasions, including just a few weeks ago. Have they changed their policy?

For me, there is no restaurant in New York, or the United States, like Babbo. Dinner last night confirmed what Bruni told us a few weeks ago-the restaurant is operating at as high a level as it ever has, and is turning out some truly special and unique cuisine. Here's what I sampled-As you can see, eating with a large group thats willing to share is a nice way to try a number of dishes. Antipasti: Grilled Octopus w/ "Borlotti Marinati" and Spicy Limoncello Vinaigrette Warm Tripe "alla Parmigiana" Three Goat Cheese Truffles w/ Peperonata Pig Foot Milanese with Rice Beans and Arugula Prosciutto San Daniele with Black Pepper Fett'unta Primi: Mint Love Letters with Spicy Lamb Sausage Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles Gnocchi with Braised Oxtails Stinging Nettle Pappardelle with Wild Boar Ragu Secondi: Spicy Two Minute Calamari, Sicilian Lifeguard Style Grilled Quail with "Scorzonera all Romana" and Saba Fennel Dusted Sweetbreads with Sweet and Sour Onions, Duck Bacon and Membrillo Vinegar Lamb Chops Scottadita with Jerusalem Artichokes, Shitakes and Cumin Yogurt Braised Veal Breast w/ Pancetta, Escarole and Asparagus Dolci: Pine Nut Crostata w/ Buttermilk Gelato Amaro Tasting Without going into too much detail, let me just say that both the Veal Breast and Crostata take an already powerhouse menu and bring it up another notch. Service was as impeccable and unpretentious as ever, guiding us through a leisurely paced 2 hours, 30 minute meal. For me, Babbo IS a transcendent restaurant. A transcendent 3-star restaurant, whose energy uniquely captures what makes good food, wine, and company so special.

Add me to the list of Shake Shack fans. I was scared away by the lines at 1, went back at 330, waited only a couple minutes. I ate: -Chicago Dog: very good, condiments were perfect, only the bun(a bit chewy) and the lack of grilling(a personal preference) prevents it from being truly excellent -Shack Burger: basically a cheeseburger as seen above with a mayonnaise-y 'shack sauce' liberally applied. the sirloin/brisket mix produces an incredibly beefy flavor for a burger, and the toasted bun provides the necessary contrast in texture. -Black/White Shake: happy to report that the shakes are consistent with the excellent vanilla custard i sampled during the Q fest and over the course of last week. cant wait to try the concretes, or the 'shack-o-cino' shake avoid the weekday lunch lines, but get thee to the shack sometime soon