raxelita

I'm a bartender, so I hate that I love mojitos (made with mid-grade gold rum, like mount gay or meyers). They're the kind of drink that is only good if you're not the one making it. Otherwise, pyrat with a few ice cubes, or a goslings (dark) dark and stormy with reeds and extra lime.

But weinoo, you say you've ordered the Pork medium rare or pink before and Schillers accomodated you? The sudden change would seem rather bewildering-- perhaps a new Sous?

My personal favorite (so far) is the Earl Grey MarTEAni, for the novelty of bergamot in a cocktail, their use of egg whites, and the balance of the drink overall.

For one, it depends on how the beer is served: I could normally pass on any of the Chimays in bottles, but on tap that stuff turns into something else; same with De Konink. I'm surprised no one mentioned Troubadour yet, one of my current favorites. Otherwise, I stick with the Trappists, Westmalle Triple being my top pick.

Second Kittichai for your needs. Quite sceney, but the food actually tastes good. It also has a certain girlie vibe/atmosphere to me, if that's what you're looking for.

In every restaurant I've worked in NYC, the bartenders made the same percentage of the pool as the captains/waiters and didn't get a higher base pay.

I balance out my $300 Saturdays (a ten+ hour non-stop shift) with the $0 I get every other Tuesday when I'm "cut" as soon as I show up. I work in a restaurant bar with a pretty esoteric menu: The drinks are classic cocktails that most people havent heard of; the wines are all old world and small-producer; the only popular beer we have is bud, other than that they all demand explanation for first-time diners. I like this sort of thing. I like introducing people to new drinks. I'll also happily make up something on the spot if someone asks me to. It's fun, and it makes people feel taken care of. I get a pretty standard $2/mixed drink, $1/beer, $1-2 wine, tempered by the occasional nothing, and the occasional $50 palm (which goes into the tip pool).

A lovely recipe for oyster-bacon rosemary skewers from nolacusine: Angels on Horseback

My nearby cafe, Hope and Union does a chorizo and smoked gouda that takes me a day to eat. It's a good two solid inches of paper-thin sliced chorizo, blanketed on both sides by the smoked gouda, served on a huge piece of house-made foccacia that's been slathered with roasted garlic mayo. They serve it up with homeade coleslaw and potato salad. Totally evil.

Bibb lettuce, buttermilk dressing, avocado, bacon!

I've always been a fan of a dry gin martini with my burger and fries. The gin cuts through all the fat and cleanses for the next bite.

Paulaner on draft with a lemon slice in a proper cylinder glass. So delicious.

The chef challanged me to make up a drink with some leftover anise-hyssop syrup. So I mixed: five muddled anise-hyssop leaves 1 1/2 count anise-hyssop syrup 1/2 count lemon 1/2 count lime splash oj 5 count Bombay shaken, served up. I tried variations with orange bitters, a glass coat of pernod, cointreau etc., but this recipe won hands down. We served as a special all night.

Eje, I think you aren't searching low enough: -Li Po's has bottomless bowls of "Asian sesame snack mix" that go nicely with their chinese whiskey. -The Phone Booth has that wonderfully stale and salty popcorn to go with the five-fingered neat pours. -Of course there's the Tonga Room free happy hour fried thingy assortment. -And--perhaps a stretch--but the Gold Dust bartenders have never failed to slip me Hershey's kisses throughout the night (maybe a girls-only bar snack?) I'll have to look for more when I return to SF in a few weeks.

Pies and Thighs, which only opened officially last week, is currently deep frying, though they started off pan. Steven said he was able to get the same crisp to juicy ratio-- so he's going deep for now--though things are still maleable. Are you a pan-fried loyalist, Holly? What do you feel are the benefits over deep?

Another great takeout chicken shack, Pies and Thighs just opened up in South Williamsburg on South 5th and Kent. Owners Steven and Sara are North Carolinians who make killer to-order fried chicken, which they serve along with homeade key lime pie, biscuits, mashed potatoes, collard greens, cookies, the whole deal. Everything I've had so far has been superb. I'll look forward to doing a comparison with Dirty Bird. Fried Chicken!

Hi Rich, Thanks for the nice write-up. I was your waitress on your visit. I also assist with the wine/drink list, host, etc. I'm a huge booster of my current workplace and will happily answer anyone's questions/comments before or after their visit. -Rax P.S. The Chicken Liver Mousse also has a heavy handful of brandy, should you attempt to make it.

One reason restaurants don't have specials printed that they are often put together by the kitchen at the last minute, and so pricing and description are done on a whim-- perhaps 15 minutes before service. Keeping it verbal gives the kitchen leeway in case, for instance, the parsley foam didn't actually complement the beet whatever-- they can just tell the waiter ixnay on the arsleypay. The kitchen may also add a luxury item at the last minute that would up the price, like a quenelle of caviar. I think some restaurants like servers to verbal specials because it makes patrons feel like their getting attention, and that their waiter is knowledgeable about the menu (this is known to backfire at times). I think some waiters, and customers, find it tacky if all of the prices are recited. My method of Special Recititation has always been to state the price of items that are much more expensive than the menu standard-- like the price of a white truffle special, but to leave out the price if the dish's cost is commensurate with the rest of the menu.

Melange, those pastry's are insane. Great photos.

I point you to this EG thread about using a splash of good vinegar in a "martini." I now add a little balsamic to my gin with great results. vinegar cocktails Also, can you add Sangrita to your list?

Fab! This means less time I have to spend in a pissing match with these people tableside! Why ask me about the list when the noble Parker is in the room?

^^^^No. 9 still rings best to me as well.

When there are no sweets in the house and I need a fix, I take whatever flakes are around, cover them in chocolate syrup (may some cinnamon if I want to do "Mexican" cold cereal) and pour on the milk. Anybody else junk up their cereal?

Burgers McGirt?

Yeah, if you really feel justified in stiffing the waiter, leave them a note explaining why they didn't get an adequate tip. I'd still leave a buck or something, just to show that I'm not being cheap. Of Course, it all depends on the style of resto and expectations of service. I'm guessing this wasn't super-fancy dining?