philadining

boxed? soggy? could be some connection.... I'm not there enough to be authoritative, but the last pizza I had at Patsy's in East Harlem had an absolutely incredible crust, but then, I was able to eat it there, seconds out of the oven. I think it's the only way to go with super thin-crust pizza like that.

Dashed into Tifco's last night at 8:15 and managed to just barely get dinner before they closed. The window still has "summer hours" posted saying they are open until 9:30 on weeknights, but they're really open until 9, as in, they're turning the lights off and locking the doors at 9! It was still a nice dinner, but they would not serve us soup (too late) and as it approached 9, pretty much took away our remaining food and packed it up for us. I can certainly sympathize with the staff wanting to go home, but we really weren't dawdling, maybe they shouldn't have seated us if there wasn't going to be time to eat. I don't think I've ever been rushed out of a place quite that abruptly. But I understood the situation, live and learn, I just won't go after 8, maybe not after 7:30. The food was excellent as usual, although we mostly got old faves because were were rushed in ordering too, and just picked things we could remember. We started with the spicy beef stew noodles (#22) which was a new thing for us This was very spicy, very tasty, with little chunks of beef on a big bowl of noodles. The beef was a little chewy and boney and gristley, but very flavorful. I'd get this again. I didn't bother photographing the Peking Style Pork or Guizhou Style Chicken, there are shots upthread. Both were really delicious as usual, although the chicken was a little different: not quite as hot, and the sauce was a little thinner. Didn't matter, it was still very good. The chef came out into the dining room to look around, I registered my approval, and he just walked away laughing and shaking his head. I'm not quite sure what to make of that! So, again, great food, but I wouldn't go again after 8pm on a weeknight. I think they're open a little later on friday and saturday. I'll check.

Percy, that looks great, I'll bet it was delicious. And that's the important part. Now for the real challenge: I believe Shola's version had no egg yolks...

Seriously man, I really want a ramen fan and a butter glue-stick thingy now.

I've been an occasional, but constant, visitor to Toronto for over thirty years, and I have to say that I've had generally good service in your fine city. I've eaten in restaurants in a few cities around the world, and I haven't noticed that Toronto was any worse than what I've experienced on average, at least in the states. And in fact I've had more than a few very nice experiences, including at the late, lamented Noodles mentioned upthread. We once retreated there in a panic on a New Year's Eve, after wandering around in temperatures that I'm pretty sure had reached -357 degrees C. (And with the wind, it felt more like -360...) Despite clearly being fully booked later on, the entire staff was extremely gracious, made us feel welcome, and unhurried, even though I'm sure they were eager to get us out of the way. I had a darn fine risotto that night too. And I remember being rather startled by a waiter at Peter Pan back in the 80s, who was in full biker regalia, complete with a thick leather belt with "nipkicker" spelled out in studs, who turned out to be a very helpful, informed, efficient server, and kept our water glasses full. Admittedly, for most of my visits I had not been dining at the highest-end places, and perhaps any deficiencies stand out a bit bolder in those contexts, but my experiences, lower-end and limited as they may be, (but still numbering in the hundreds of meals) have been generally positive. Or maybe I just don't drink that much water...

We dubbed this wine "The Big Roach" the other day at SK. (Can you tell it wasn't our first bottle of the night?) A few more swigs and were devising advertising campaigns with the slogan "Eat the Bug!" We were really getting somewhere until some stickler pointed out that it actually means "the Big Rock." What fun is that?!? Anyway, it was really quite nice in the elegant LaTour white Burgundy kind of way...

I've been there with an unrepentant plate-licker... nobody even raised an eyebrow.

Chris, Thanks so much for posting your impressions, I think some of the regulars here forget some of the most remarkable parts of the experience, because it feels so familiar so quickly. It's been mentioned many times that a StudioKitchen dinner is affected quite a lot by the group at the table and the interaction with Shola, which then cross-pollinate one another. I have absolutely seen Shola's vibe change based on the energy of the table, and that makes its way into the food, and in the type of conversation and interaction one has with him. I know for sure that he amps up the cooking a bit for our eGullet groups, because he knows that he has a receptive and open-minded crowd, up for experiments and adventures. And outside of what's on the plate, there have been some nights that are practically master-classes in cooking techniques, other dinners that are outright hilarious discussions of restaurants and food and culinary trends, others that are all business, it really depends on who's there, and how they're interacting with each other. That aspect came up in a recent on-line chat with Craig LaBan (the food reviewer from the major newspaper in Philly, for you out-of-towners), when someone asked him if he'd been to SK. He said he had, but that it was a while ago, and while quite complimentary, he hedges a little, saying " Shola is a very fine chef and an intriguing individual (exceptional for industry gossip), though, perhaps not quite as God-like as some chatrooms would have you to believe" (hmmm... I wonder to whom he could be referring?!?!) And that is something I was just thinking about the other day, it's actually a little hard to believe that of the pages and pages of posts in this thread, there's not a single complaint about the food. You know, he's good, but still... But as I think back across my admittedly many many meals there, I honestly can't think of anything that wasn't excellent. Of course I've liked some dishes more than others, but I can't think of a single thing that I'd ask him to NOT do at a future dinner. LaBan says he had a few things that were exceptional, some others that were "not better than your standard upscale restaurant" which is not much of an indictment... I don't think I could argue too vigorously with that, a few upscale restaurants might serve dishes similar to some of what he makes, but I haven't been to any that have been as consistently interesting and delicious, and sometimes stunning, from start to finish, across that many courses. And if it indeed was "a long time ago" that he went, I'd recommend a repeat visit, and in fact, he should come with us! We can keep a secret.... I like Shola a lot, and respect his skills, but I haven't quite gotten to the god-like reverence stage. But then, it's still early days, a few more meals like last week could bring me over to that side! But I do worry sometimes that we're over-selling it, with nothing but enraptured raves, how can it live up to the hype? But somehow it always seems to... But seriously, we're just cranky enough here on eGullet that I feel like we'd be willing to whine a bit about something that didn't live up to our expectations. I think it's testimony to Shola's skills that all we can muster is the occasional note that he can be subtle with his flavors, and the persistent call for bread. Ahh, there it is, I feel like less of a flack! Shola, we need bread!!! Not a big basket of bread at all times, I'm with you, there's no need to fill up on it, nibbling distractedly between courses. But that poached egg, injected with truffle, balanced on the terrine of ham and potato, the yolk flowing into that luxurious loster choron: it was heartbreaking to not be able to sop-up some of those remaining liquids with a nice slice of toasted challa, or a shred of brioche, or a little round of baguette. I tell you, people are going to start sneaking their own in.... But back to the original point, I encourage more folks to post (Ferky?!?!) I think we'd all like to hear more voices, more impressions, more perspectives. And thanks again to Chris for putting into words some of those feelings that we all had at first, but too quickly take for granted.

I actually rather like El Vez, but be sure to get seated away from the bar, or it can get a bit smoky. And on a saturday night it will be a bit loud (but so will Lolita, or most anywhere...) I was just in there last night for a minute socializing, and a plate of chicken enchiladas served to a friend was considered "OK". And that had been my earlier experience too, the enchiladas were fine, but not a big thrill. Things I did like are mentioned in this earlier post. In any case, don't miss Capogiro!

They served you extra fresh meat in the milkshake canister!?! Charlie, you went to some weird places as a kid. But then I suspected that about you! Oh -- extra milkshake in the metal canister. I get it.. You can still get that at the Silk City. BTW I thought I read somewhere that the owner of North Third might buy Silk City. North Third, incidentally, makes a very fine burger.

Stopped back in to Rangoon tonight. I've been going there since they were across the street, and EVERY time I get the Spring Ginger Salad. Can't not get it... Probably 75% of the time I get the 1,000 layer bread with some sort of accompaniment, tonight with a chicken curry. I'm never disappointed in either of these. The ginger salad in particular is one of my favorite things to eat, ever, anywhere. It's been a while since I had the Chicken with spicy red bean sauce It was good.. We also go the Chili Spare Ribs Which were also good, and while not identical, were a little too similar in flavor to the red bean chicken. Back in the day, there was a waiter who would absolutely refuse to take an order like this, he'd tell you that too many of your things would taste too similar and suggest alternatives. I liked that, I think we could all use an ordering ombudsman, someone making sure the meal is going like it should, willing to rescue us from our own stupidity. Nothing at all wrong with the ribs, but I probably wouldn't get them again. Liked the chicken, loved both the starters.

I just couldn't resist the urge to post about Capogiro from Capogiro... They have WiFi now, which could be bad, clogging up tables, but it's good for getting info on the Gullet as fast as possible! Me: Drunken Pear, and Cara Cara Orange sorbets, both really clean and refreshing. the DDP: Zucca (Lancaster County "neck pumpkin") and Bitter Chocolate gelatos. The pumpkin was like many of their squash gelato, almost savory, smooth and spicy. OK, he couldn't resist digging into the chocolate... Next step: real-time video link from Capogiro to monitor the levels of rosemary honey goatmilk gelato....

It depends... it's just a different way of cooking things, with very different results, but not necessarily better or worse. (Holly, those veal cheeks at SK were done sous-vide, slow and low, then baked into the "tarte tatin".) One often sees sous vide used for tougher cuts that can benefit from a long slow cooking, but then again, I had a hanger steak sous-vide at SK once that was amazing, and lobster, and vegetables...so I guess there are no hard rules. But I am surprised that LaBan complained abut the residual fat on the sous-vide beef, one of the benefits of this technique is that it usually melts much of that off. And one of the original attractions, way back in the 1970s when the method was first created, was consistent repeatability. But it all comes down to technique, there's nothing magic about sous vide, it's just another way of cooking things. Unfortunately, LaBan didn't like the beef, it's not entirely clear from the review whether he thought the cooking style was inappropriate, or just not well-executed. Of course, all items on a restaurant's menu should be excellent, but LaBan's review acknowledges that the main focus of Amada, Tapas, is outstanding.

Gotta be....

LaBan's review is VERY enthusiastic, I suspect it was on the cusp of another bell. He's been really stingy with the 4-bell reviews lately, which I certainly prefer to him tossing them around like confetti. Next week's column is apparently all about what qualifies a restaurant for 4-Bells. At our pork blow-out, everyone loved everything, but we didn't order the things he was not as thrilled with, so we can't really comment. I'd run across a few other grumbles about Amada's paella, not that it was bad, just not totally thrilling. And apparently LaBan didn't love the sous-vide beef, and given that, I guess he couldn't give it the top rank. But the review reads like a 4-Bell award, it's a pretty solid rave, I'm sure it will increase interest in the place. Not that they seem to need it! So congrats to everyone there (he specifically complimented the wine list!!!)

Around here, "grinder" indicates a hoagie covered with cheese and thrown in the oven to get all crusty/melty. That's certainly not the meaning everywhere, so it can get confusing. I'm not sure there's a functional difference between hoagie/sub/hero/zep, except using the wrong one can get you mocked mercilessly. As Shacke said, "hoagie" is your safest bet...

When's the next booster shot due?

Apparently, the answer is: fairly crazy.... StudioKitchen February 2, 2006

Tiki bar?!? I didn't know you might want a Tiki bar!!The Tiki Bar It's a bit of a hike from KOP, in Earlville in southern Berks County, but hey... there's one a bit closer in Schwenksville, but they're only open from May to September. Even the one in Earlville is only open weekends in the winter. But it could be worth a road trip when the weather's better.

Really, HOW crazy do you think I am?!?

Ahh, and you were SO close... by combining the murky memories of a few of us, I think I've got it straight, and have added the wine pairings and some pretentious blather to my original post.

I know, hard to get excited about, but if it's the same as the chicken ramen soup in Philly it's really good...

Yep, foie gras, nice score Lauren! If it were merely a menu choice, rather than an allergy thing, I think I would have recommended sticking with the scallops, but some seared foie is a nice consolation prize...

I can understand keeping Morimoto as a name, it would be tough to change that one. But I agree that the importation of the Buddakan name and concept is a little surprising, given that NY already has a big Buddha restaurant. Starr is usually really good at coming up with catchy, evocative names. Even when they're corny, they work, communicating the vibe and sticking in your head. It's too bad they didn't just come up with a new name/concept for NY. I'm sure that would have eliminated some of the suspicion that the NY version will be just a retread.

you don't say. ← Well, we might end up saying that after every meal! But seriously, although there certainly are the occasional memorable dishes that are just never going to be beat (tomato water risotto...) every bit of this particular meal was SO solid, and progressed so nicely that it left a pretty remarkable impression as an entire dinner. It might have been helped along by the fact that, through no small amount of good luck, we just really hit the wine matches well, and had excellent company and conversation, but I think, purely considering the food, it was as a whole, best ever. Not that there's actually ever been much variation!