raxelita
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Posts posted by raxelita
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Love a well-made steak frites with au poivre or bearnaise. Definitley second getting a good beer selection, (perhaps with a highlight on philly's wonderful local brews?) and the idea of having some interesting variations on moules frites (a la Monk's).
Best of luck and keep us posted!
R
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I'd be happy to answer that (as a person long in the industry), but you gotta elaborate on the situation first.
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Pistachio crusted prawns served over plantains to start
pecan or porcini stuffed poussin as a main
profiteroles with prailne sauce for dessert
the possibilities are many
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Coppa, sopressata, fresh mozzerela on crusty baguette drizzled with balsamic and evoo.
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Orson Welles
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Care to contribute to a list of places to belly up for solid daily oyster intake? Places that don't pre-shuck and then squirt brine into them (you might be surprised by the number of multi-starred restaurants that do this), but don't charge arm or leg.
Balthazar is my standby for impromptu good oyster eating, though I've had some not so delicious tasting ones there recently.
My new favorite are at Marlow and Sons in Williamsburg (disclosure: I sometimes work for the owners). They have one east coast and one west coast each day, and choose them according to what's the best catch. And they have $1 Oyster Happy Hour from 5-7pm.
Grand Oyster Bar is stunning, but is more of an event to me than somewhere to go all the time.
Mas makes a beautiful (beausoliel) oysters with tomato ice plate, which is nice to swing by and have late at night when the place is empty.
Where else, shuckers?
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Old Overholt rye infused with violet Earl Grey, a cube of crushed raw dark sugar, hit of bitters. This has been the old fashioned of preference the last few days.
Did you heat to infuse, or just let the tea hang out with the rye for awhile?
I've been enjoying Champagne Negronis as an aperitif. Half ounce each of campari & sweet vermouth, then fill the glass with cava and garnish with orange twist.
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Second a hearty recommendation for Dumont Burger. I like that they offer two sizes, the large with fries for the hangover, and the small with salad for being good.
Here's a review and (stained) copy of the menu from A Hamburger Today.
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The newly cheffed, concepted and named restaurant is set to be in gear by summer. One of NYC's "Celebrity Chefs" will be taking over the space. As of now, much of the FOH management will remain.
I don't want to say more because I'm not positive whether or not the details are classified.
I know about it because I know people involved.
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If you lived in NoLiTa you'd be a short walk away from Chinatown, Curry Row, LES/EV Jewish Delis, Balthazar, Lupa, Pegu Club, Bond Street, Blue Ribbon and a brief cab to Gramercy fanciness...
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Trader Joes is about having price, quality (of ingredients, in taste) and convenience all wrapped into one-- so to compare apples to apples, or frozen enchiladas to frozen enchiladas, all of these factors should be considered about the NYC artisan/mom y pop products you compare.
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I worked.
Tasted:
Lallement Brut NV-- violets, biscuits, nice, my fav. of the night.
Gimmonet "Cuvee Gastronome" 1999
Gaston Chiquet "Carte Verte"
Gatinois Brut NV
Thevenet Sparkling Chardonay (from Macon) NV
and lots of other small producer Champagnes, Vouvrays, Petillants...
I drank:
Several bottles of Cava by L'Hereu, which is really good for the price-- crisp, clean, tight.
Tequilla shots.
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Had a 78 Lafite last year and it was incredible. I drank it with an herb-marinated hangar steak. Honestly though, on it's own it was a transporting experience. Layered, rich-- it stopped me in my tracks.
I know this has not been a celebrated vintage, but my experience with it was profound.
Enjoy,
R
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Perhaps a Columbia Valley Cab, like Betz or Buty? It's possible they'll give a young, middlin-year Margaux a run for it's money.
Though I also like the idea of just tasting against a well-aged first growth to connect the points.
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what types of food go best with these wines.
Truffles, especially with mature wines, as in risotto or pasta with Parmesan and white truffle shavings. Wild mushrooms, especially porcini, either by themselves, in risotto or pasta or as a flavouring agent in stews. Game (pappardelle with hare sauce is classic). Pan-roasted quail, partridge and guinea hen. Kid stewed in red wine. Beef, venison or horse al Barolo. Veal or lamb kidneys, grilled or sautéed with mustard sauce. Parmesan and fontina cheese. Even beef or venison, roasted, pot-roasted or stewed, especially if you use northern Italian herbs, spices and aromatics. You might want to keep an eye on the A Year of Italian Cooking thread, as Kevin72 has announced he's extending it by a month in order to focus on Piedmont.
Pork chops or Pork Belly and Barbaresco make me want to cry they're so good together.
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Adjusting a morning routine
Homeade spicy virgin marys.
Tea over coffee. Bitter greens.
But the dinners continue...I can't seem to stop them. Last night was wild mushroom stuffed quail with a fried quail egg and chicken liver mousse and yukon gold gnocci with braised shortrib, prosecco and amarone to drink.
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Remember, after a pan's been in the over you shouldn't touch the handle. Is there anyone who didn't learn this lesson the hard way?
Oh the painful fritatta last week.
I can't seem to learn this lesson.
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My advice? If you need to keep it inexpensive, American sparklers are a reasonable choice, but if you're able to pay up, make it champagne—there is no substitute.
I agree with this. I've had good American sparklers that rival cheap French Champagne (Roederer stands out in this category), but at the $60 and over rate there is no competition. My $60 goes to NV Perrier Jouet or Laurent Perrier long before I touch Iron Horse (whose bubblies I find often have an unpleasant metallic aftertaste) or Schramsberg.
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I'm planning on going soon. The food focus is on the local, seasonal, organic--the best of what's around. Their wine list stresses organic/biodynamic producers.
I suspect this will be a very popular neighborhood spot, with added business coming from Lincoln Center.
A friend who opened the place says they've been jam packed for the opening weeks.
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Oh this was not long enough ago, and I only remember completely it after reading this thread.
Fried bacon strips in pan, meanwhile, breading Andoullie Sausage in panko.
Added breaded sausage to bacon fat and joined with it three over-easy eggys. Found freezerburnt hamburger bun and topped with 1/2 inch slices of cheddar and dous of habenero sauce. Broiled.
Assembled all ingredients, ate, accompanied by one entire bag of yogurt and green onion kettle chips.
Woke up smelling of pork and unsure why.
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I can't stop drinking this year's Sierra Nevada Celebration Ale,
part because I love the flavor, part because it's high alcohol content makes it a nice 2 beer buzz, but mainly for nolstalgic reasons. My first of the season a few weeks ago opened up so many fond memories of Holidays past.
I wonder if that's a great sales strategy or just coincidence?
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some combination of:
Sriracha, scallion, mushrooms, diced carrot, pureed ginger, garlic, snow peas, egg, tofu, seared pork/beef, jalapenos, lime, rice wine vinegar, chili oil.
or
any vegs about to die in the fridge
any meat in the freezer
and hot sauce
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A Fallen Leaves made by Katy at Flatiron is my most memorable
Pub-Bistro Menu
in Pennsylvania: Dining
Posted
I'd like to add to this. Focusing on small, local producers is a nice idea that people tend to respond to. Where I work right now, we get most of our cheese direct from New York farms. NYer's like that-- It's one of the reasons we have so many regulars.