Greg Ling

The food so far has been really good ,Bier market lolita's lust and splendido really stick out,and you cant get bad dim sum in this town.I forgot my camera so did not get any pictures .I'm stuck in niagra falls now,Is there anything besise chains? And thanks to everyone for the recs!

Where are bier bistro and rebel house located?

Bier market and smokeless joes sound great .I think I'll hit those first.

I am also wondering where are the good gastropubs ,brewhouses and divebars?

thats where my cousin works so we got that covered.the other places seem promising.By the way what is the drinking age there? My brother is 18.

I am already planing on Splendido and Crush.But I will be with a family of six so looking for affordable options too.My cuz is a chef at a chinese place in one of the hotels there so we got the chinese rec down ,so where else should we go?

They got one in Grand Central Terminal,I used to get a bunch of those patties and some red stripes for the two hour ride to L.I.,sometimes they have these shrimp steamed in ziploc bags with limes, clove,allspice and scotch bonnets . You need more red stripes if you get those though.

theres a bunch os chinese farms on the north fork and in jersey.

just got back from there. I did'nt think it was that pricey,but we got there late and only cheese and charcuterie was available. we had all the meats which were sliiced perfectly,my favorites were the lomo and chorizo blanco.we were comped some cheeses.and the bill was a hundred without tip and me and popshad atleast 3 drinks apiece.really knowledgeable bartenders.My sister cancelled her sat. res. so she could go here instead of the other place she was goin to go to,I 'ma get that sucklin' pig.......uhmm...baby pig

from what I know (I worked for him all summer in L.I.)he is not changing anything.one of the reasons they chose to sell to ross is the food style is similar. I think he just needs someone to do cheese.

from what I know (I worked for him all summer in L.I.)he is not changing anything.one of the reasons they chose to sell to ross is the food style is similar. I think he just needs someone to do cheese.

It's been bought by the former chef of rx he also was at bleu.

aww man ,thats what Iwas gonna say,the banchan section is great too.

I've been in L.I. for the last few seasons and when I need a fix I go to tony luke's N.Y. for the provy wit and the pork italiano ,if ya order it that way they know ya from philly.

Went to nam phuong last night with pops and my sisters.We got there abou 7:30 and there was maybe two other tables by eight the place was packed. for a app we got something we've never had before the beef ,shrimp and squid dipped in vinegar. really cool dish.They give you a tabletop burner that has this broth with vinegar chiles garlic and shallot. A plate of cilantro ,shiso,basil ,mint ,lettuce and vermicelli.And then rice paper and this sauce that tasted more philipino than vietnamese,any way a ton of food for 16 bucks. we also got the quail which is one of the best versions of quail you can get anywhere.Grapeleaves of course.we had the standard broken rice entrees but tried two new thing.If you like variety meats get the hue style noodles pig blood ,tendon, stomach ,tripe and thats the stuff i could identify and I took butchering in high school. the country style beef is good too it's also called bac bo lac or something ,cubed steak watercress and limejuice.

A few years back there was this shop in chestnut hill by mcnemanins that only sold british foodstuffs including meat dairy and cheese ,might still be there.If not you can still get a smichitter

"A broken-rice combo was a lot of food: grilled pork, dry shredded pork, a pate-ish loaf, and an "omelet" which was really just a fried egg, surrounded a big pile of excellent fine-grained rice." the pate-ish thing is the omelet,it's mungbean noodle ,wood ears an crab.

that's fine but everyone has to come up to greenport Long Island fot the pig roast. ← Sure, how about Monday? ← I'm only off on tuesday.

hey everyone, that sounds like an invitation to me. Roast pig party at Greg's! ← that's fine but everyone has to come up to greenport Long Island fot the pig roast.

it's ninety minutes for a suckling,or almost four hours for a large pig,you dump the coals on a tray on to of the skin, They give you injectors for mojo,just dont open the box while cooking. www.lacajachina.com

I got a pig roaster called a "cavachina" ,it's a cuban barbecue box ,it makes a whole roast pig in 90 minutes ,crisp lacquered skin and all it's about two hundred bucks .yall should give it a try

my brother works at south street copa and I've personally seen him juice cases of limes but the other stuff is frozen.

when we were 16 we could get beer there

I know they've been trying to hire a Chef for just $500 a week though.

I used to work for greg and that jerk fired me but the saturday brunch is good.