rozrapp
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In today's Dining section of the NY Times, Florence Fabricant reports that Neil Annis has left Compass.
Bux, Please note that this news was posted and discussed here:
http://forums.egullet.org/index.php?act=ST...ST&f=4&t=23637&
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Did you choose a vegetarian prix fixe, or was this the only choice? Sounds wonderful, great review, I'm just curious if you were satiated after what sounds like a ( other than cheese servings) protein-less meal.
Kim, This was the only choice, but only for this week. Each week will bring a different menu, and I would presume that meat, fish or poultry will show up on some of those.
I wouldn't exactly call the cheese "a serving," more like a a few shavings for flavor. However, the scrumptious roll was substantial in size. We were offered seconds, but declined. To quote my husband, "I'd love to, but I'd better not!"
And the soup was thick and the portion very generous, which made it filling. We both found the meal totally satisfying for a summertime lunch. -
We have not been to the Frog and the Peach since I don’t remember when. A l-o-o-o-ng time ago, for sure. Back when they were still requiring that men wear a tie and jacket! But as soon as we saw the menu for this week’s 3-course prix-fixe lunch costing $18.95, we immediately knew it was an offer that we couldn’t refuse. So, we called late yesterday morning and secured a 2 p.m. table in the garden.
Arriving promptly, we were immediately escorted to an excellent table in the corner of the garden. Actually, a garden “room” would be a more accurate description, and it’s one of the most attractively decorated spaces I have been to. There is greenery everywhere; colorful striped draperies, tied back, are spaced around the room; two openings on one side offer an outdoorsy feeling; and fans cool the air. Overall, the ambiance has a very lush, tropical feeling. Tables are nicely spaced, and chairs are very comfortable.
We were presented with both the a la carte and prix-fixe menus. We didn’t even look at the former since we were there for the latter. My husband ordered a glass of Pinot Noir. Each of us was served a roll. They were hot, crusty and thoroughly delicious, as was the chive-flavored butter, which we slathered on them.
First course: Chilled Cucumber Soup with Grilled Pineapple Salsa. A very generous portion of soup was perfectly chilled, tasting deeply of cucumber, while the salsa added a little different texture and the right counterpoint of flavor. A perfect first course for a warm summer’s day.
Main course: Jersey Hothouse Tomato Tart with Two-year-old Gouda Cheese and Chive Sauce. A very flaky disk of pastry held slices of flavorful tomato and several thin shavings of cheese, topped with a watercress salad. Everything was warm, including the watercress. The chive sauce was ringed around the perimeter of the plate. All the elements worked extremely well together, making for a delicious dish.
Dessert: Bing Cherry Financier with Crème Anglaise and Toasted Almonds. What can I say? I adore financiers, and this one was superb. The oh-so-moist little cake, laden with cherries, sat in the middle of the plate; big dabs of crème anglaise held additional pitted cherry halves; and the toasted almonds were sprinkled liberally around. Heaven on a plate!
Our server, Rick, was friendly and personable, and the spacing between courses was perfect.
The only quibble we have in what was an otherwise perfect meal was that the pour for the wine-by-the-glass was – well, to put it nicely – less than generous. (If I were not trying to be so nice, I’d say it was downright stingy.) I thought this particularly egregious since the cost was $11. My husband’s comment was that he would still consider it rather meager even if it had been half the price.
This menu will be served until tomorrow. The restaurant will then close for vacation from July 4th through the 10th. When it re-opens on the 11th, there will be a different prix-fixe lunch menu. It will change each week throughout the summer. We are looking forward to having them all!
The Frog and the Peach
29 Dennis St., New Brunswick
Tel: 732-846-3216
FAX: 732-846-4820
Note: There is no smoking permitted, including in the garden.
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Annis is a terrific chef. I hope he finds a place with less baggage.
Oh, no!
I agree wholeheartedly, FG, that he is one superb chef. I just wrote a rave review about our recent meal at Compass. (For those who missed it and might want to read it, though I guess it's "old new" now: http://forums.egullet.org/index.php?act=ST...ST&f=4&t=9287&) I'm curious. What do you mean by "a place with less baggage"?
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I make fried spaghetti, but I've never thought of preparing it barbecue style. Since we live too far away from Memphis to try it there, maybe I'll attempt my own version. I'll bet my husband will love it!
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We recently ate dinner at Compass. We first went there when it was Marika, just after all the publicity about the original chef being fired and Neil Annis taking over. Since we thought the food was quite good, we went again last summer. Same owner, same chef, but a new name: Compass. Again, a good meal, though I didn’t care much for the desserts. This time around, the ownership has changed but, happily, Chef Annis is still in the kitchen, and there is a new pastry chef.
We had evening ballet tickets at Lincoln Center, so we decided that we would go into the city earlier in the day to see the Chocolate Exhibit, then have dinner before the performance – “A Day on the UWS” kind of thing. On the drive in, my husband phoned Compass for a 5:30 reservation. No problem. (It was a Wednesday.) Interestingly, they told us that they had us in their computer, which happened to us with another restaurant recently, so I guess it’s quite the common thing now.
We arrived promptly at the appointed time. The reception area is of reasonable size, with a few seats where people can wait for others in their party to arrive or for their table to be ready. To the left of the reception area, there is a capacious bar area with tables. The main dining room is straight ahead.
We were greeted warmly by the hostess – actually, there were 3 young women at the reception stand – and escorted immediately to our table. The dining room is quite a large space with booths lining two sides, lots of tables a little too closely spaced, and “balcony” seating around two sides of the perimeter. The dominant color in the room is gray, with splashes of color from the bright red upholstery of the booths and several pieces of modern art – allover red – hanging on one of the walls. We had sat in a booth both previous times, and our request for a booth again was acceded to. They are quite cushy and impart the feeling of being in something of a cocoon, which makes them, I think, much the most comfortable tables in the room.
I went to the Ladies’ Room, and when I returned, the menus had been provided, the water glasses had been filled (as usual, my husband requested “Chateau Bloomberg”), and the breadbasket was on the table, along with a plate with plenty of butter. (Thankfully, none of that oil pour and dip business here.) I was disappointed that the luscious little biscuits that we had on our previous visit were absent. However, the rolls were crusty and tasty, and there were a couple of slices of bread – I think they were multi-grain -- that were really good.
My husband looked over the wine menu and was considering ordering something by the glass because he didn’t see any half bottles listed. (As you may know, I don’t drink.) However, our waiter came to his rescue and pointed him toward the halves. He selected what they both agreed was an excellent Tolosa Pinot Noir for $30.
The dinner menu is divided between the a la carte section and the 3-course prix-fixe for $30, a terrific value if you like what is being offered. Lots of items on the a la carte side appealed to us more, so we went that way.
We each ordered a first course and then shared them. The Carrot Soup with Lobster-Leek Raviolis, Crustacean Butter and Basil Oil had a depth of flavor which made every spoonful heavenly. The two large, raviolis were extraordinarily delicious -- a fine accompaniment. And the little sprinkling of shredded fresh basil was the perfect finishing touch to this fantastic dish. ($12 and worth every one of them!!) The other appetizer was the Nantucket Bay Scallops in Spicy Curry-Kaffir Lime Sauce. Three large scallops were perfectly seared, and sat atop something very finely shredded, but I can’t remember what it was. The curry sauce had just the right amount of spice, assertive enough without being overpowering. My husband liked this dish more than I did. But perhaps that's because he likes curry more than I do. But it was certainly a fine preparation. ($14)
For the main course, I went with the Yellowtail Snapper and Tapenade “En Barigoule.” ($27) Served in a large bowl, the snapper was pan seared so that it had developed an excellent crust, atop which the chef has spread a thin layer of the tapenade. The fish was moist, with great flavor without being “fishy,” and the tapenade did not come on too strong so as to overpower the fish. Under it were several large, perfectly cooked artichoke halves, a variety of small vegetables were scattered around, and everything was surrounded by a wonderful broth. My husband’s main course was Roast Guinea hen, Chanterelles, Crispy Bacon and Sauce Albufera. ($26) He liked everything about it. I tasted the hen and thought it was juicy and succulent.
In honor of our visit to the Chocolate Show, we both ordered chocolate desserts. (There had been no free samples, and we didn’t want to spoil our appetites by indulging at the museum’s café.)
I went with the Hot Chocolate Souffle with Vanilla Maple Ice Cream, Roasted Peanuts & Chocolate Sorbet. ($10) Yes, I know it’s ubiquitous, and I’ve had it many times before. But this was a state-of-the-art rendition. The not overly sweet “cake” was cooked to oozing perfection, and the little scoops of ice cream and sorbet were delicious. My husband selected the Compass Chocolate Parfait With Fudge Tuile & Raspberry Ice Cream. ($8) This was a small, frozen rectangle of chocolate, again, not unbearably sweet. And the raspberry ice cream was just the right taste counterpoint. As I mentioned, I didn’t care at all for the desserts at our previous dinners. But Pastry Chef Mark Aumont is now doing the honors and, as far as I’m concerned, he has made a tremendous improvement in this area. (Our waiter told us that that the previous pastry chef is now working at Aix. I guess if I decide to eat there, I won’t be having dessert.)
This was a wonderful meal from start to finish. I think Chef Annis has hit his stride as this was certainly the best of the meals we’ve had here. Every dish was beautifully plated and arrived at exactly the right temperature. (Those who followed the discussion on my experience at Blue Hill will appreciate why I am making this comment.)
The sub-head on this thread reads, “Poor Service,” and I had heard complaints about that from a few others as well. However, the fact that we had such a pleasant experience was due in no small part to our server, Steve, who was friendly, knowledgeable, and had a nice sense of humor, while retaining his professionalism. He stopped by regularly to pour some more wine and to make sure that all was going smoothly, while never once asking, “So, how is everything?” I never appreciate this ubiquitous interruption since, more often than not, it’s done at the very moment I have my mouth full of food or at a point when I am deep into conversation. Other staff members did their jobs as well. Water glasses were kept filled and more butter was brought promptly when we requested it. Thus, it would appear that the new owners have made an attempt to spiffy up the service, and I would say they have succeeded royally.
Another factor adding to the meal’s enjoyment was the excellent pacing. The first courses arrived quite soon after we had ordered. But there was a sufficient break before the main course arrived to allow for a little digestion and to make for a leisurely feel. The same occurred with the desserts. Since we told Steve during the meal that we were going to the ballet, he brought the check promptly – actually, without our having to ask for it. Along with it came the “goodie bag” which contained two scones. We received the same gift last year, and they were so outrageously delicious, we have continued to drool over them in our memories. We had them with our breakfast the following morning, and they were as scrumptious as we remembered them.
A word about the rest rooms. If a restaurant were judged strictly by these, Compass would get high marks. The Ladies’ Room has opaque glass doors on the stalls, huge, colorful glass bowl sinks, and a nicely furnished small lounge area. Very attractive. And my husband tells me that the Men’s Room is also nicely appointed and is equipped with television sets above the urinals.
Some restaurants get a lot of buzz and a highly publicized following, while others quietly become popular. Judging from the full dining room when we were there, I’d say that Compass is one of the latter -- and deserves to be. So, I would change the sub-head on this Compass thread to read: “Head in Its Direction.”
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On Wednesday evening, my husband and I went back for dinner at the Lincroft Inn, this time with another couple. They had eaten there before the new chef came on board and so were anxious to try it after I had told them about the cuisine’s transformation. Earlier in the day, I mentioned to my husband that, since we hadn’t been back to the restaurant, I hoped the food would live up to the billing I had given it so that I wouldn’t suffer the embarrassment of having suggested a place, only to find that the quality of the food was not consistent. “I hope the chef is still there,” I joked. Well, my husband took me seriously and called the restaurant to check. Yes, he was told, Chef Eric Hambrecht is still at the helm.
We each started with a different appetizer. Mine was one of the evening’s specials – Grilled Chicken Terrine With a Fig Compote. The terrine was delicious, not in the least dry, as could happen if not cooked with a sure hand. It had a meat-y taste, the grilling added a nice flavor, and the fig compote provided just the right sweet counterpoint. Another of the specials chosen was squash and goat cheese tortellini in a light broth. The other two apps were from the regular menu: a smoked salmon and cucumber tart with crème fraiche and caviar; and a shrimp cocktail. All were praised as delicious.
For the main course – all from the regular menu – the two men elected to go with the Filet Mignon, accompanied by mashed potatoes. My husband had had it during our first visit and thought it so delicious that he had to try it again. He said that it was as good as he remembered, and the other gentleman agreed that it was one of the best filet mignons he had had in a long time. We two ladies chose the Almond-crusted Sea Scallops in a Red Wine Reduction with Pureed Parsnips. Four large scallops were perfectly seared and succulent. The parsnips were very creamy and made for an unusual and delightful accompaniment. The scallops and parsnips were topped with a watercress salad, and the wine reduction rimming the plate offered just enough flavor, not at all overpowering. This dish was a smashing success!
For dessert I had the Lemon Curd and Raspberries in a Pastry Cup With a Raspberry Sauce. The lemon curd was puckery without being too acidic; the pastry cup was buttery and flakey; and the fresh raspberries and raspberry coulis were the perfect accompaniment. Two others also had this – and loved it -- and the fourth person said her choice of the Seasonal Fruits was a good one.
As mentioned in my previous report, the wine list here has a Wine Spectator Award of Excellence. The men selected a full bottle of a Cote du Rhone to go with their steaks, and our lady friend had a glass of Pino Grigio to accompany her seafood.
We had a comfortable, capacious corner table, and it was ready on the dot for our 7:30 reservation. Our server, Elise, was extremely pleasant while carrying out her duties in a professional manner. Throughout the meal, she never once interrupted the flow of conversation, all service was carried out very unobtrusively, and she never asked that ubiquitous, though annoying -- at least to me -- question, “How is everything?” I am also happy to report that there was no problem this time with dirty knives being returned to the table! However, I still wish that they would print out the specials with prices. Elise read them off from a little card, and she did not include prices. There were many more items this time than last, and I had to ask her to repeat some of them a couple of times before making my selections. (At my age, the little gray retention cells are not what they used to be!
) Ordinarily, I would have asked the prices, but I could not since we were being hosted. As it turns out, Elise told us that Chef Hambrecht was not in the kitchen on Wednesday. Seems he is on vacation this week. Not to worry. Obviously, he has an extremely capable staff. The four of us agreed that, in every respect, the meal was terrific!
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Fyre, If you are ever in the south central area on a Thursday evening, Aangan, an Indian restaurant in Freehold, offers a terrific buffet. I don't usually care for buffets, but I make an exception for this one. I believe it's $14.95.
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Eric Asimov was on Arthur Schwartz's "Food Talk" show yesterday. Though WD-50 is not in Asimov's reviewing bailiwick, he has eaten there, so Schwartz discussed it with him. I haven't been to WD-50 (or to Clinton Fresh, for that matter), but the discussion was quite interesting, so I took a few notes.
Asimov began by commenting that, while the food Wiley cooked at Clinton Fresh was certainly creative, it wasn't all that way out. However, at WD-50, he feels that Wiley has gone "the mad scientist" route. When Schwartz asked for an example, Asimov chose the oyster appetizer.
His description of how this dish is created went something like, the oysters are mashed, squished, flattened, molded and frozen. There are other ingredients added. When it finally shows up on the plate, it looks like a "flat marble tile."
"What does it taste like?" Schwartz asked.
"Like oysters!"
"Is it worth all that work?"
Yes, because "it made it astounding when you taste it. You're taken completely by surprise. And you re-experience what an oyster tastes like."
He summed it all up as follows: "Wiley has the skill and imagination to carry off a restaurant like this one."
I wonder how many stars he would have awarded it.
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On the flip side, is there any place that you only eat one dish? I have a few regulars that rarely divert from their regular meal.
There is a very casual fish and seafood place near our home which we go to from time to time. I always order exactly the same thing: a bowl of Manhattan Clam Chowder and the Fried Shrimp Platter with fries. (Rice is available as an option, but I stick religiously with the fries.) A small side of cole slaw is included, and I always ask for both tartar and cocktail sauces. The shrimp portion is extremely generous, so I eat all but about 5 or 6, leave over a handful of fries, as well as a little of the slaw and take it all home, together with the leftover sauces. This makes for an excellent lunch the next day.
My husband also always orders the same thing: a bowl of Manhattan Clam Chowder and a dish called "Mediterranean Morsels," which consists of lots of different shellfish over a huge portion of linguini with an Italian-style tomato sauce. He has a big appetite, so no leftovers where he's concerned. 
As for the initial question of eating one's way through a restaurant's menu.... Each summer, we go to the Auberge Hatley in Quebec for 5 days. In addition to breakfast -- there's a buffet, but one can also order from the kitchen -- we eat a 3-course lunch and a 3-course dinner each day. The lunch menu is not too big, so each of us can order every item available -- which is what we do. The dinner menu, however, is much larger, but between the two of us, we manage to order just about every item. And for those items which one of us orders that the other does not, we taste each other's dishes. So, in that way, everything gets sampled. I'm drooling just thinking about it because it's always a totally delicious experience!
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Just a quick note to Roz: the wine you had was "Notarpanaro" from the south of Italy, I want to say Campania, and if memory serves me correctly, it is from the negroamaro grape, dark and earthy stuff. Also a bang for buck. Shouldn't be too hard to find (I've seen it at Union Square wines for about $20).
Thanks for the info, Sparkitus. As I mentioned, it's my husband who is the wine drinker. He was pleased with this choice. Said it went well with the meal. It was $8.50 for the glass.
Regarding the issue of the duck’s temperature, I agree with Macrosan that if an item which one normally expects to be served hot is not going to be, some notation of that should be made on the menu. It actually did cross my mine that, perhaps, this duck was intended to be served cool – though I have to admit that I would not have preferred it. So, when we called the maitre d’ over, I specifically asked him, “Is this duck supposed to be served hot?” He did not say, “No, it is intended to be served room temperature or lukewarm.” Instead, he agreed that it should have been hot. And our server concurred. In fact, as I wrote, she mentioned that perhaps there was a problem with the oven temperature. Based on Bux’s explanation that the duck is poached in the oven at “a relatively low temperature,” it now seems to me that what Maureen was saying when she said she was going to discuss the situation with the chef is that the oven temperature might have been in need of some tweaking in order for the duck to be properly hot. Based on all this, I think Gingerbread is not correct in her assertion.
So call me persnickety when it comes to the temperature of the food being served to me. But I have run into this problem before at other upscale restaurants, maybe not often, but enough times to make it an annoyance. Just a few examples. At Eleven Madison, my main course lamb arrived barely warm. At Chez Catherine, an upscale French restaurant in NJ, my main course seared duck breast was tepid. (I wrote about this on the NJ board.) And just last weekend, we had dinner at an inn outside of Washington, D.C. and our first course seared foie gras arrived stone cold. (Yes, I do order duck and foie gras quite often.
) I didn't believe that any of these dishes was intended not to be hot, and I am not at all shy about asking -- politely, of course -- that the situation be corrected. Furthermore, when it is just the two of us and there is a problem with only one of our dishes, when we send it back to be adjusted, we make sure that both our plates are taken away and brought back together. That way, neither of us is eating while the other has to sit there and look on longingly.So you won’t think I’m just a chronic complainer or that upscale restaurants can’t get it right, when Daniel was in its old location, my husband and I had an 8-course tasting dinner (which turned into 17 dishes since we were served two different dishes for each course, plus an extra dessert); not one of the dishes needed to be returned. We have eaten many times at Veritas and have never had to send anything back. And we recently had dinner at Town for the first time, and everything there was perfect.
I think that when it comes to dishes being served at the correct temperature, too many people either don’t care enough about what they are eating or are too afraid to speak up, not wanting to make a fuss. Thus, they accept what is placed before them and eat it, even if they are unhappy with it. Well, I can’t do that, particularly when I’m spending a boatload of money for a meal. In more casual places, when it comes to temperature issues, we’ve found it’s mainly the soup that’s the problem -- that is, hot soup that isn’t hot. (This is my husband’s biggest bugaboo.) I’ve lost count of how many times we’ve had to send the soup back to be heated. On the other hand, soup is one item that I don’t remember ever having to send back in an upscale restaurant.
I guess we can chalk it all up to the trials and tribulations, along with the ecstasies, of dining out.
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Desserts at Blue Hill, after two visits, never matched the delicacy of the savory courses, in my opinion, though I'm happy to hear of the addition of a new pastry chef.
I think Michael hit the nail on the head regarding what was missing from the desserts at Blue Hill. I think they were always interesting and tasty, but they never matched the elegance or delicacy of the cuisine. The predesserts served as part of tasting menus, generally a simple fruit soup with an ice cream were always nice though. I've always been a fan of two of their opening desserts which were a simple, but still elegant rice pudding and a chocolate desserrt that I seem to recall was a chocolate bread pudding served with a chocolate ice cream or sorbet. I wonder if either is still served. Pierre has been offering a lively passion fruit souffle with ice cream. There's a conservative side to my tastes that balances my interest in avant garde food. I wonder it he'd do a chocolate variation on the souffle. Anyway, I've always thought Blue Hill was a destination restaurant in spite of the paper tablecloths. Pierre's desserts just make it more so.
Michael, When we ate at Blue Hill in May, I thought the desserts were every bit a match for the first and main courses we had. Since this was the first time I had dinner there, I cannot compare these to those of the previous pastry chef.
Bux, The chocolate bread pudding is still being served, though I don't know if the new chef has tweaked it in any way. As I wrote in my report, I ordered the Baba au Rhum, my husband ordered the mango creation, and we were comped the bread pudding. All three were quite beautifully presented and totally delicious. Although I love bread pudding, I had my doubts about ordering one made with chocolate and asked our server to describe it. Still unsure, I went with the Baba, but ended up being really glad that she brought the pudding.
Actually, it was not like any bread pudding I have ever had before -- really more like a cake. Some chocolate desserts are too overpowering, but this one was perfect. Even my husband, who doesn't usually go for chocolate dessert, kept spooning away. My full Blue Hill report can be seen here:
http://forums.egullet.org/index.php?act=ST...ST&f=4&t=22641&
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We had dinner for the first time at Blue Hill in May. I had intended to post a report, but kept putting it off. Your question about it has prompted me to finally do so.
We had been to a matinee at the Minetta Lane Theatre, and Blue Hill is quite conveniently located only two blocks away. Our reservation was for 5:30. We were seated immediately at the corner of a long banquette, a table that had caught my eye when we first entered the restaurant. The comments by other eGulleteers that tables are rather close along the banquette is accurate. But this corner arrangement made for quite comfortable dining. The room is relatively small, and I thought its understated contemporary décor was very pleasant and soothing. Our server, Maureen, was friendly and cheerful. She asked if we were going to a show, and when we told her that we had just been, she said that she would see to it that our meal was served in a relaxed manner. She then discussed wine options with my husband. Since I don’t drink, he decided on a glass of red. (The menu ticket that I took home says “Notapanaro,” so I presume that that’s the name of the wine?) We ordered from the a la carte menu. Excellent bread and butter were brought to our table.
My first course was the poached foie gras. I am a foie gras junkie. I had heard great things about this method of preparation, which was new to me, so I was anxious to see what all the raves were about. Well, all I can say is that everything that has been said about it is true. It arrived in a little copper pot. The foie gras was divine, as were the perfectly cooked baby root vegetables. And the duck consomme was full or flavor and delicious. A perfect dish! My husband’s first course was the crab lasagne with a mussel and grain mustard sauce. He said that it was excellent in all respects.
For the main course, I continued with the “poached” theme and ordered the duck – another one of my favorite foods -- and my husband ordered it as well. We also ordered the one special vegetable side dish available that evening, the fresh asparagus. When the main course was served, we encountered a major glitch -- the duck was not hot! Actually, it was just barely tepid. Maureen was not in the room at that point, but we were able to get the attention of the maitre d’. When we informed him of the problem, he whisked the plates away. Maureen then came to the table to ask if the problem was with the doneness of the duck or with the temperature. We said that it was the latter. We also said that we liked our duck (this was magret, aka duck breast, sliced) medium rare, which was how the kitchen had prepared it. She made some comment that the oven might not have been at the proper temperature, and that she would talk to the chef. I wasn’t quite sure what to make of that. We suggested that the asparagus, which had arrived on a separate platter, be taken back to the kitchen to be kept warm. She agreed. We didn’t have to wait too long for the replacements to be brought out. The duck this time was warmer, though I thought it could have been still warmer. However, the meat – again cooked medium rare -- was very tender and extremely succulent, and the carrot stew accompaniment was extraordinary. The asparagus were tasty, but at $14, it was the only thing we ordered which I thought was a tad too pricey. (To be honest, when Maureen told us about them, she had not mentioned the price, and we hadn’t asked.)
When it came time for dessert, my husband immediately opted for the one that involved mango. I was hung up between the Baba au Rhum and the Chocolate Bread Pudding. I asked Maureen to describe them both for me and, after she did, I chose the Baba. When the desserts were brought to the table, there was a third plate with the bread pudding. “Just thought you’d like to try it,” Maureen said. I guess this comped dessert was the kitchen’s way of atoning for the duck glitch. All three desserts were delectable in every way.
By the time we left at about 7:15, the restaurant had filled quite a bit, but there were still a good number of empty tables. There was background music, but it was kept mercifully low, and the general noise level as the restaurant filled up was not particularly high, making for easy conversation.
Blue Hill is a wonderful restaurant. Despite the glitch with our main course, the cuisine measured up very nicely to all the glowing reports, and I think prices overall are quite reasonable for the quality being offered. We are definitely looking forward to another meal there.
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Is there an ETA for the Time-Warner building? How soon after the building opens can we start to expect FL East and maybe Trotter's to open up/expect them to not be showing up in NY?
Thomas Keller was cooking on the CBS morning show a couple of weeks ago, and when he was asked about the opening of his NYC restaurant, he said it would be in November.
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Oh, I had a beer for dinner, as I was just too stuffed from lunch. Plus, I needed it, as I didn't get home until after 9 PM for the third night in a row. Working can really suck, you know???
Someone I know has the following philosophy regarding work: for most people, it gets in the way of what they'd really rather be doing.
Congrats on your weight loss. It goes to show that you don't have to starve yourself or give up everything that tastes good in order to lose weight.
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Freddychef's mention of Cape Breton reminded me that quite a long time ago, we stayed at the Keltic Lodge there. It was a wonderful place, and the food was delicious.
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A short Q&A with Rocco about his new restaurant in the current issue of NY Magazine:
http://www.newyorkmetro.com/restaurants/ar...03/roccoq&a.htm
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PBS stations in the NYC/NJ/Philly area are doing their early summer beg-a-thons right now. On NYC's Channel 13 this a.m., they were re-playing a series called "Haley's Hints," in which a guy named Graham Haley shows you, amongst other things, how to get all sorts of stains out of all sorts of materials. The info's in his book, Haley's Cleaning Hints. You can get it from Amazon:
http://www.amazon.com/exec/obidos/ASIN/096...8411615-4959846
Edited to correct url, with Thanks to Rachel.
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The Plaza's Oak Room was still permitting smoking after the new laws -- and fines -- went into effect. The story hit the papers. Now, there's been a change.
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Adam Platt's review in NY Magazine:
http://www.newyorkmetro.com/nymetro/food/r...757//index.html
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I have never been to Atlanta.
However, a couple of weeks ago, the NY Times, in its Friday "Escapes" section, did Atlanta in the "36 Hours" in a particular city page. Since I do hope to get to Atlanta in the near future, I clipped the page. These are the eating stops that are recommended. Sotto Sotto for "delicious Italian food, a lively crowd and a casual-chic atmosphere." They suggest that carnivores order the "sliced NY strip steak with wilted arugala, rosemary and olive oil ($20)," and that seafood people order the "wood-roasted whole fish ($22)."
Flying Biscuit, especially for fried green tomatoes which "come sprinkled with cashew-jalapeno relish and goat cheese ($5.95). They also mention Love Cakes, which are "sauteed black bean and cornmeal cakes topped with tomatillo salsa, sour cream, feta cheese, and red onion." ($6.95) Most dishes come with what is described as "the perfect biscuit" which can be topped with homemade cranberry apple butter.
Vinocity which they say is "getting raves from wine connoisseurs," and has praiseworthy cuisine as well. Suggested choices: "... caramelized scallops with golden oyster mushrooms and applewood-smoked bacon cream sauce ($13) or the pine-nut-crusted Block Island swordfish with a sauteed spinach risotto cake and artichokes ($21)."
Thumbs Up Diner "an upscale coffee shop" where you can get "scrambled eggs with cream cheese and fresh herbs, plus a bagel ($4.95). Or the Heap, skillet-cooked potatoes topped with cheese, two eggs and a choice of breakfast meat ($5.50)."
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For those who do not like to dine outdoors but who might like the indoor/outdoor experience of an enclosed garden, there are: La Madeleine, the French bistro, on W. 43rd St., just off 9th Ave.; and Plate 347, on 2nd Ave., between 20th & 21st Sts., which has a French/American menu.
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Cafe DeVille on 3rd Ave & 12th St. just set up outdoor dining. I like the food (French bistro, but unpretentious) & the people-watching, so it gets my vote.
We had lunch at Cafe DeVille sometime last year and liked the food.
Speaking of French bistros in that neighborhood, I hear that Pitchoune has closed -- as I recall, it had a couple of sidewalk tables -- and that an Italian is going into that space.
D'artagnan products in northern jersey
in New Jersey: Cooking & Baking
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The Wegmans in Manalapan (south central NJ) always has D'Artagnan's confit in stock. Several packages, in fact. Unfortunately, I believe Tommy lives in northern NJ where there is no Wegmans. Sorry, Tommy!