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Billy D

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  1. What about people who work in private homes? As I wrote in my previous post I smoke and I have a live in house keeper, if the ban is past then should it not extend to protect those who work in private homes, cars, yachts or jets?
  2. Most memorable is by far the Super Club; there is nothing else like it.
  3. Yes- I work for a french co. and most of my co-workers smoke; I do smoke in my office at night and when those who dislike it are not around.
  4. I have been reading a lot about this issue and I am ready to express my opinion. I am an occasional smoker that does not mind having to step outside for a smoke. I agree that in a fine dining environment a smoker can hinder other peoples experience and that is not fair. As well there are the typical pubs, bars and nightclubs where smoking seems appropriate. My problem with this bill is that I feel like Bloomberg is imposing his moralistic views on me, trying to be my father and he is covering it up by saying he is protecting the workers. Bull Shit I say. In terms of pollution there are
  5. Tommy, how do you define a rip off? I have explained that I look at value not price; what's your criterion?
  6. "It seems clear to me that (possibly with rare exceptions), fine dining restauranteurs are not in it for the money." Jordyn - Then why? People like Drew N., Danny M., Phil S., Bob G., etc. are not spining thier wheels for nothing.
  7. It is true that it is far more difficult and expensive and thus more risky to operate a fine dining restaurant vs. a quick serve or casual restaurant. As well, the % return might be less; a typical quick serve concept nets approx 20% a casual dining concept more like 12% and many fine dining concept as little as 6%. But at the same time, a great quick serve concept might gross $3M per year for a net of $600k where a high end fine dining concept might gross $15M for a net of $900k. At the end of the year I would rather put $900k in the bank, wouldn't you? Although there are much higher oper
  8. If I remember correctly I paid $2.50 for a hot dog with mustard; they may have offered the other condiments but no cucumber spear with celery seed sprinkled on top.
  9. Cabrales- I sampled the hot dog last year and as I remember it, the hot dog was good; on par with or even a bit better than the standard dirty water dog and served with a smile. Still at $2 more than Gray's or $1.25 more than the dirty water dog it is a rip. I understand that Grays does huge volume and the dirty water carts don't use the garlic, coriander seeds, onions and bay leaves. I would also imagine that the cart is more expensive for Danny to operate than the standard dirty water carts; paid smiling labor vs. commissioned sales people, higher rent for overnight storage of cart (i gue
  10. Maybe I am cheap but I am interested in value not price. To me a bottle of 1996 Petrus for $1100.00 is a great deal but a hot dog prepared in hot water with garlic, onions, coriander seeds and bay leaves for $2 more than a Grays Papaya is a rip off. Wilfrid- Are you suggesting that Danny does not make a ton of money in the F&B industry? Maybe he is doing it because he feels that New Yorkers deserve a break in the form of subsidized dining. We should consider him a philanthropist.
  11. Billy D

    Wines to Cellar

    Schonfeld - The answers you are getting seem a bit generic and some of the recs. may already be hard to find. I am not sure what style wines you enjoy but I assume, since you want to lay them down for a long time, you like big tannic reds. This being the case there are many 2000 and 2001 2nd growth Bordeauxs that can be found at a good value and will continue to improve over the next 10-25 years (Pichon Lalande; Calon Segur; Lagrange; Leoville Barton; De Fieuzal; Bourgneuf; Clos L'elise). I suggest you pick up Robert Parkers guide to buying wine; it contains the best information.
  12. Billy D


    I have read a few threads on the steak topic as well as South American beef vs. the North American. I love beef and I have spent a fair amount of time eating in South America. My findings reveal that personal taste as always dictates ones perception of "the best". Some say, Kobe is the best others South American (Argentine, Venezuelan, Colombian), others Swiss and others North American. With out bias I think that they all have personalities of their own and are all great. I find that Kobe is perfectly marbleized and has great texture but can be a bit bland. I love the South American bee
  13. This cart is a rip off. The only thing that makes this cart better than any other is that the attendant is often nice. In this city who wants to pay extra for a hot dog served with a smile?
  14. After a night of bong hits, snorting caviar and drinking tequilla I would think that the only cure would be a snort of ajax followed by a cigarette and a shot of cough syrup. Or you might want to try a rare cheeseburger and a coke.
  15. Billy D

    Wine events in NY

    Vinexpo will be at the Javits in the end of Oct.
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