johnder

Everyone, As we have seen from past threads about foie gras bans, the threads reach a point where it strays off topic -- both for the forum it is in, as well as eGullet in general. It seems this thread has reached that point. Topics of this nature are always are risky as they evoke strong feelings on everyones side and it is a fine line of determining when a thread ceases being informative and turns into a conduit for off-topic comments. That said, I am closing this topic as I think everything that needs to be said as of this date has. If someone has something specific they want to contribute to this forum, please PM a moderator and we can consider re-opening it. In the meantime, if you wish to vocalize your specific views for or against the ban, a good person to contact would be the person proposing the ban: Alan Gerson gerson@council.nyc.ny.us Legislative Office Address: 250 Broadway, 18th Floor NY, NY 10007 Phone No.: (212) 788-7259 Fax No.: (212) 788-7727 If there are specific news items related to this thread, we will periodically update it, such as upcoming votes, news or comments about the ban from representatives or industry experts. If you come across any news related items regarding this possible legislative action, please PM a NY host.

Ummm, isn't that a Perfect Manhattan? ← Manhattan Project. I think it is a variation, the proportions are different. This is almost equal parts of rye and the vermouths. Most of the manhattan recipes I see is usually 2 - 2.5 oz of whisky and 1/2 to 3/4 of vermouth. George started a thread today that we can probably move this conversation over, appropriately entitled:

Tonight: Horsecar 1oz Rye (Rittenhouse) 3/4oz Sweet Vermouth (Anitca) 3/4oz Dry Vermouth (Noilly) Dash Angostura Cherry Garnish. First time I made or had this cocktail. I found it in the Jones guide. I accidently left out the angostura and after adding it after a sip or two, its addition really makes the drink.

I just had dinner at the bar last week at Gramercy and it was amazing. Some of Chef Anthony's dishes ae starting to make their way on the menu. Also they have some fantastic cocktails to sample as well. I second doc, Spice Market you can pass on. I also like Blue Hill, Chef Barbers place. They have a very small bar ~8 seats, but I have had many a great meal sitting at the bar there. They serve the full menu. Ramsay looks like it could be good, especially for lunch. The initial reviews ae promising, I am going there for dinner Monday so look for a dinner report sometimes Tuesday. A Voce could be anothe choice if you want a dining at the bar experience. John

Bloomberg has a quasi-review of Ramsay. I say quasi as it is mostly talk about the room and atmosphere as opposed to the food. Click here. I guess this quote puts to bed the no pictures rule.

Lol. Thats pretty funny. Given I grew up near the Gowanus canal, it never crossed my mind.

I agree the note is fair. I think it was worded very well too. Good luck at Lunch, I expect a full report back! A very good friend of mine had dinner there last night but she gave me very mixed reports on service -- specifically around the bread service and how it was particularly bad. The food otherwise she said was great. John

While the London website didn't update anything yet, Gordon Ramsay's website has all the menus downloadable as a pdf. A La Carte Prestige Lunch The London Bar A La Carte Chef's Menu Interesting passage at the bottom of the main dining room menu:

I agree with Doc, 3 Corner is really good. Flying Pigs also has lamb, but only occasionally.

Glad to hear the warning about the cocktails. What did you have by chance? I have been wanting to try the pies for a week or so now. Going to have to check it out this weekend. jpd

I have been playing around with Apry. Having grown tired of the Barnum and Pendennis, I came up with my own cocktail based on the pendennis. I call it the Gowanus. 2 Silver Tequilla 1 Apry .75 Lime 2 Peychauds Shake, up. Very tasty.

I assumed his rule, if they did decide it was true, is there to cover themselves. I would expect they would enforce the rule if someone was taking excessive photos with flash, disturbing other diners. I can't see how a casual non-flash shot of the food here and there (especially if done discreetly) would be of issue to them. When I go there on the 27th for dinner, I fully plan on taking a few discreet photos. john

For me: Gin (plymouth) Rye (rittenhouse) Bourbon (woodford) Maraschino (luxardo) Sweet Vermouth (antica) Dry Vermouth (noilly) Green Chartreuse Bitters (angostura) Applejack (lairds, bonded) Curacao (brizzard)

OMG.

I would say of my pretty obscene collection, I use only about 15 bottles regularly. Granted I am not counting the fridge in my basement that is full of vermouths The ones I use most: Plymouth Gin Beefeater Gin Woodford Reserve Bourbon Elijah Craig 12year Bourbon Rittenhouse Rye (100 p) Old Overholt Rye Green and Yellow Chartreuse Aperol Campari Luxardo Maraschino Maraska Marascihno MB Apry MB Curacao Grand Marnier Luxardo Triplum As far as in the vermouth family: Dry/Sweet Noilly Dry/Sweet Martini Martini Bianco Lillet Blanc Lillet Rouge Punt y Mes Dry/Sweet Vya Carpano Antiqua

The New York Sun is reporting that the suit to try and ban Foie production in NY has been filed yesterday. You can read the full story for details, but an interesting passage was: The suit is filed upon the basis that the ducks are overfed to the point they are diseased. John

[begin geek comment] That isn't a Sun workstation under you monitor is it? [end geek comment]

Thanks Katie! Sheesh! You guys are such enablers! A guy can't even give his liver a break for a few days... You should take Milk Thistle for your liver. It will definitely help with all the drinking. Trust me. If you have any Apry I had the Pendennis cocktail last night which was by far the best Apry based cocktail I have tasted recently. It doesn't have that awful Jolly Rancher like sweetness to it.

Uh oh, that's not a good sign. It is usually pretty hard to get iffy service when eating at a bar, given the close proximity of the staff.

I am heading to A Voce tonight for dinner and looking forward to it. I had that chance to try Andrew's food at the Autumn Harvest dinner at 11 Madison in October and it was pretty amazing. I am trying to go into the meal tonight with an open mind, but unfortunately everyone I know that has eaten there personally has said the same thing: Food amazing, service hit or miss. I will report back later tonight with photos and let everyone know how it went. John

Heya Erik! This looks like it will be awesome. Looking forward to seeing some cocktails! John

Lenells does in fact have Apry on the shelves for any of you in NYC.

Interesting. I am not sure how they could even enforce that. Especially if you do the larger tasting menu.

I am not that much of a lush. East coast time man. 5:54pm.

BREAKING NEWS ALERT.... I am sitting in pegu looking at a bottle of Apry. Of the cases that were floating around, Audrey now has a few in stock. Lenells is supposed to get some in stock as well. Let the party begin! I am going to stop by on Saturday to Lenells to see if they have it yet and I will report back.