flinflon28
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Posts posted by flinflon28
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flinflon28, we missed each other! I was there slightly earlier than you.
Next time! I met Fat Guy last week at Ko and missed you by a hair Ssam.
The Chang restaurants really are the new salons of NYC.
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No brussels sprouts were available on Sunday. The season is over very soon, I think. Asparagus is coming soon, though!
My heart is heavy.
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Went to Ssam Bar last night hoping for some brussel sprouts but they were on the Late Night Menu by then.
Had the Bahn Mi and Nori Popcorn. The Bahn Mi was delicious and just as I remembered it from a few months ago but possibly a bit smaller. The Nori Popcorn is very good and a relative steal at $4. Huge serving and freshly popped. Heavily seasoned so it would be challenging for one person to finish it without a salt overload but a perfect snack to share. And then it's $2 each!!
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Definitely Robert's, because you can go directly to getting pretty depraved there without a limo ride in between.
in Lieu of the bo ssam at Ssam bar, and if you want your Adam Perry Lang, do the big pig gig at Daisy Mae's, which is on the same block as Penthouse/Robert's, and THEN go to Penthouse
Ate at Robert's a few months ago and the steaks were great, the sides were passable and the entertainment was....great.
Also ate at Daisy May's recently and had the Big Pig Gig and it is a really fun time. And it's BYO Beer/Liquor so that's a huge plus too.
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A logistical question for those who have been. Does one cook take care of a set number of diners, making all of the dishes, as in at a sushi bar, or is the kitchen organized in a more traditional fashion with different stations responsible for various parts of each dish?
Different stations were responsible for various parts of each dish.
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Whichever of us can get the next reservation gets the spoils!!!
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I did see, however, during friends and family, someone who didn't eat foie gras get something else instead (tofu dish I believe).
Skipping the foie dish at Ko regardless of the altruistic reasons is a tragedy. When my dining companion offered me the rest of her dish last night because she couldn't finish it I felt like I'd won a Willy Wonka golden ticket.
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(That guy was seated next to me and was indeed the restaurant's fish purveyor. He was there to meet with Peter after service. I don't think he and his companion ate anything -- maybe a dish of sorbet or something; they mostly just had some sake and talked fish with the chef.)
Thanks for the clarification. Nice to finally meet you last night too!
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Sitting near the door last night I saw walk-ins turned away (usually politely sometimes less so if the staff was slammed), I saw friends of the staff turned away but offered a comp cocktail (most of these individuals said "Just wanted to stop by and say hello"), but I did see one couple who were clearly friends of the chef or possibly a purveyor offered two seats as walk-ins. I don't believe they had a whole meal and it was late in service...close to 11:15 but they did get seats. The restaurant was not even close to full by then.
Our hostess/server did explain to us that there are still at present a few glitches in the reservation system and a few times double bookings or other mix ups have happened and the staff is trying to deal with it on a case by case basis.
Mention was made of a possible extra stool or two kept in the back.
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Just to clarify: the scallop dish on offer last night was essentially the fluke dish from the preview menu but with scallops as the sashimi. There was a dish that had the overly oceanic problem -- striped bass used in a preparation aesthetically related to the scallop preparation from the preview menu -- and I though it was the weakest non-dessert link in the progression for exactly the reason J didn't like the scallops. That being said, those powerful nori-type flavors are in the category of things like uni, monkfish liver and anchovies -- some people can't get enough of those flavors and others can't acquire the taste.
I completely agree. The scallop dish last night was really the only misfire in the whole meal. The flavors didn't mesh well for me but that scallop..that scallop was the most delicious single piece of food I've ever had in m entire life. Perfectly seared, juicy, crunchy and soft. The first bite I took of that scallop I apparently made some sort of rapturous face and said "It's all about the scallop!". My dining companion immediately said I'm watching too much No Reservations with Anthony Bourdain.
That shaved foie dish was no slouch either. That is officially a contender for Death Row "Last Meal".
Wine pairings didn't alwaus work but I will say each selection was uniqie and relevatory. Glad I had them. Pours were pretty uneven amongst our group.
Our server couldn't have been more polite but seemed easily rattled and a bit nervous. We sat at the "4 top set up" and also had a chance to see her interact with walk-ins and early guests. Even with only 12 guests its easy for the two servers/hostesses to get slammed. Very easy. I think it will get worked out but there didn't seem to be a floor manager all night and if one of the servers was the floor manager they seemed very green.
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I'll bring a set of Taboo cards for my dinner tomorrow night. That'll open those cooks up.
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Well the New Yorker feature mentioned that during a very early friends and family six courses took 45 minutes. That seems....heartburn inducing regardless of the size of the dishes.
Then again that was their first day of F&F.
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"Shitty" does not even begin to describe the locale before the renovations.
The staff is very personable and polite. They ususally send out some comped port or digestif with every visit.
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I work across the street from here so have had several lunches at this restaurant.
Every experience has been great. The portions are incredibly generous and the kitchen has a real talent for seasoning and broiling steaks to proper temperature. Really...sometimes it can be taken for granted but I've had the skirt steak here three times and not only is it as long as an anaconda but it has a great charred crust.
My colleagues have had more experience with the tapas menu but the sampling I've had from their plates have been solid as well.
GREAT offerings for this neighborhood.
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This strikes me as hedging against a possible crow-eating outcome.
That produced audible laughter in my office!
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I wouldnt want my wife and kids around people crazy enough to wait an hour for a burger..
It's a great burger.
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Didn't I read once that at Shake Shack even Danny Meyer's wife has to wait in line? Or is that urban myth.
I served rang up his wife at Shake Shack once and she waited on line like everyone else.
She was with their children. Really sweet family.
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That's what happened to me yesterday. Got through today.
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Secrured a 4 person reservation for next Thursday 3/20 this morning. Even got the confirmation email this time! Looking forward to it.
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At 10:00 this morning I clicked on the request for 2 people, the grid had a green check mark for 3/19 at 7:30 so I clicked it. Then it went to a red x. I haven't received an email or anything confirming. For anyone that has made a reservation successfully is this how it worked?
I'm pretty sure that I did NOT secure that reservation.
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And impeccably garnished with vegetables that represent the pinnacle of vegetable cookery, and sauced with a shellfish jus that puts most American sauce-making to shame.
I had the best cooked vegetables I've ever had in my life at Adour. I STILL think about the potatoes and carrots.
And I believe our server mentioned she worked at The King Cole Bar (located in the St. Regis) before starting at Adour.
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Looking forward to trying Commerce soon.
When Grnage Hall was at its best it was my favorite restaurant in NYC.
Blue Mill was a disaster both times I went.
I agree 100% that is is one of the prettiest blocks and spaces in the city.
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I've never eaten at Tamarind but I've heard good things and there seems to be a $24 lunch option.
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Has anyone eaten here recently? Is there anywhere else you would recommend over it in teh same price bracket?
As we saw it, Adour was charging three-star prices for very boring food. I have only one data point to go on, but at this point I would recommend any other three-star restaurant in town—Eleven Madison Park, for instance.
Depending on your wine choices you can even do Daniel instead of Adour for ALMOST but not quite the same price.
THE BEST: Buffalo-Style Chicken Wings in NYC
in New York: Dining
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I'm a really big fan of the Atomic Wings on 9th and 41st!