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Grandgousier

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Everything posted by Grandgousier

  1. I ordered the ssam at Momofuku when they were testing it out before the new place was open. I generally like Momofuku. I really like the concept and I think the food has some very satisfying hits and a few incomprehensible misses. As for the ssam, I did find it overly sweet for my taste, but what really surprised me was that it was wrapped in what was basically a tortilla. I was expecting refreshing and crisp lettuce. I would have been o.k with cabbage, but I was truly surprised by the tortillas, and not really in a good way. I certainly don't claim to be an expert and I'm not suggesting that I think Chang needs or wants to be more "authentic." All I'm saying is that I was excited about the idea when I first heard about it, and I'll probably try out the new place eventually, but I would head there a lot faster if someone told me there was something delicious wrapped in lettuce.
  2. I'm interested to see how del posto does as well. I don't doubt it will be successful, but do you think it is possible to do four star dining with so many seats? How do you train and maintain a staff capable of providing a four star experience in all respects on such a large scale?
  3. I'm sure all egulleters will be interested to know that Laurent Gras has been hired by Pasternack and Bastianich to take over the kitchen at the Bistro du Vent.
  4. can't possibly find enough superlative vocbulary for wd-50, his stuff is not only very interesting in terms of conception but his fundamental techniques and execution are flawless. I also loved the pastries at jean-georges (though the rest of the meal could have been skipped). In addition, the new pastry chef at Cru is without question one of the best in the city and also I've been told that for fancy, showy, multi-element desserts you should check out Richard Leach at Park Avenue Cafe
  5. It takes an exceptionally gullible new guy, but I've always liked sending the new guy to the grocery/dry storage for a can/bag of dehydrated water. It might seem cruel, but considering the frequency with which my cooks tell me they can't find an item even after I tell them exactly where it is, and force me to get it for them, I consider it neccesary to my survival.
  6. The one in Astoria is horrible! Dry chicken, three bean salad just dumped out of a can, no dressing or anything. I can't believe it has anything to do with the one on 85th, which has been top notch every time I have been. I like the tomato sauce and the pita. I'm pretty sure Chirping Chicken used to be a bigger chain. They had stores around 1st ave and 20th st, 1st ave and 60th st and I think there was one in Bayside as well. I don't know how many they had at their peak.
  7. I'm a big fan of Zapp's, most flavors. Although it does seem to me that sometimes the batches aren't especially consistant. Anyone in New York City looking for Zapp's can find them in some of the Greek supermarkets in Astoria, of all places.
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