bpearis
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Posts posted by bpearis
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I get a cubano from Margon about once a week. It's great and only $4. The one at Chickenbone Cafe (which they call the BFC -- "Best Fuckin' Cubano") really is good too, but a bit fancy-pants and pricey ($13).
Greetings Bpearis, I'd be really be interested in knowing what is on and/or comes with a $13 cuban! Thanks.
The sandwich used Berkshire pork, proscuitto de parma, etc -- better quality ingredients. The Chickenbone Cafe no longer exists, sadly, but the BFC moved with chef Zak Pellacio to his new place, Five Ninth, in the Meatpacking District. It's on their late night and brunch menu.
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all i wanna know is, are they gonna be open for lunch?
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I had occasion to be in Chelsea at suppertime tonight, so I went to the 24th St./9th Av. location. The menu has changed since the last time I was there. I don't see the dishes for the Prodigal Daughter...
I was at the same branch yesterday too. The Prodigal Daughter dishes were in our menu. We tried something off that Specials page too -- the shredded pork and pumpkin with spicy peppers, which was a little on the bland side. Everything else we had was great, though.
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There is a bit of a difference between not having an availability for three people and not accept parties of three all-together. The poster seems to be saying they do in fact reserve tables of three but had nothing available.
Ah yes... you are correct.
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According to this Chowhound post, Del Posto does not accept parties of three.
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Love that they finally have a website.
Of course, I need about 1k to satisfy the current urges, bookwise.
...a website that on the front page features "new fall titles 2004." what a great shop but going in there it feels like it's still 1977 (apart from all the current books, of course).
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The Village Voice offers an entertaining recap of the proceedings.
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I am curious to hear what others thought of the Iron Chef battle between Batali and Dufresne. I couldn't decide if the judges just didn't "get" WD's cuisine.
I would imagine from reading his work, that Steingarten "gets" Dufresne, but that doesn't mean that his dishes were tastier than Batali's. Wylie won in originality but lost in taste... which is where it really counts.
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just a Because of taping delays, they actually dismissed what "audience" there was before the Judging, so I have been wondering who won for eight months. I won't reveal the secret ingredient, but will say Wylie brought his own Xantham gum.
I'm wondering if they didn't dismiss the audience simply because in the past there have been "rumors" of "recounts" until the judges got it right.
Perhaps, but this seemed more of a time issue to me. Taping started at least 90 minutes late. There is down time between the end of the battle and judgement anyway, so it was like "they've suffered enough." The audience is an afterthought. Apart from the two rows you actually see on camera, most of the invited guests sit on folding chairs or stand around the edges of the set. You can't really see a whole lot, and there's no PA so you can't hear much either (though Alton is good at projecting his voice). It was cool to go, from a behind-the-scenes point of view, but it's not like seeing a taping of Conan on Oprah. We did get free aprons, though.
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just a reminder, dufresne vs batali on iron chef america this sunday (1/8) 9pm et/pt
Thanks to a friend who works at the Food Network, I got to attend the taping of this match -- which happened way the hell back in the first week of May! (I remember because I saw New Order play at Hammerstein Ballroom the same day). Because of taping delays, they actually dismissed what "audience" there was before the Judging, so I have been wondering who won for eight months. I won't reveal the secret ingredient, but will say Wylie brought his own Xantham gum.
I'm eating at WD-50 in a couple weeks for the first time for my birthday. Very excited.
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There is a nice distinct star anise flavor (a Northern touch I believe)
I thought Northern pho was minus star anise. That was the case at a Northern place on Larkin I ate at in SF (Turtle Tower). They used cilantro and lime (I think), instead of basil and lemon which you typically find in NYC. Pho 32 has limes and was not star anise-y to my taste. Pho Grand definitely uses star anise. I like them both, but they are different.
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tea smoked duck, that "green parrot" dish from the Seven Daughters menu, red cooking pork and chesnuts, squid kung bao style, dan dan noodles, sichuan wontons in red oil, Beef w. Spicy Peppery Sauce, ma po tofu, dry and sauteed string beans, chong qing dry and spicy chicken...
...just realized this was too late for the task. let us know what you ended up getting.
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Even with its one star Michelin rating, the place has really gone down hill. I had dinner at Jewel Bako last night and the whole dinner was beyond bad.
While I will say it's a completely different experience at the sushi bar and you shouldn't sit at the tables, I agree that the place is not the same since the expansion.
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Thanks for the report. I'm going Monday night, will tell you guys all about it.
As I found out last night... they're closed on Mondays.
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Yes, but when Bruni arrived and was instantly recognized by the staff, I'm sure things changed.
Steve Cuozzo is arguing against anonymity in The Post today -- his picture ran with his article today, declaring "restaurant reviews are over" and going on to say such things as...
Of all the reviews I filed since the start of last year, I'd take back a third of them. Did I really give three stars to Jean-Georges Vongerichten's V Steakhouse, which went into a near-instantaneous tailspin? So from now on, The Post will tell you what's going on without pretending that what's true this week will be valid for all time - or even for the next month. Starting today, we're going to tackle restaurants in a different way.Instead of trolling through one eatery each week, from the amuse-bouches through dessert, we'll tell you what's happening at more than one place, in the kitchen or on the floor. We'll aim to give you more useful - and interesting - information than you'll glean from reviews that read like cooking courses and turn stale overnight.
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My office is in the Meatpacking District so I walked over to see what could be seen -- which is not much. It's just a huge, ripped-up raw space right now; lots of contruction workers hammering, welding, etc, but you wouldn't know it was a restaurant apart from the giant DEL POSTO logo that's on the construction barricade around the building.
Interestingly, directly across 10th Ave (in back of Chelsea Markets) is what will be Morimoto, also enormous and in very, very early stages of construction. Batali's place should be open first, if the level of activity at both spaces means anything.
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Ralph's wife seemed... appropriate for Ralph. That's all I'll say, apart from she seemed to be reasonably fresh off the boat (Russia?).
That said, according to this interview with Jessica, Michael's wife is a stripper.
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I'll take picky judges over gladhanding, image-conscious celebs anyday. They are JUDGES.
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I never really liked Slurpees, always tasted to chemical-y to me. Dairy Queen Mister Mistys, however, are fabulous.
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As you all know, this was voted in the top 25 as one of the best resturants in the world.
By whom? Amanda Hesser?
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Soba, I'm all for food to be true to it's origins but if something is bland, like the lamb, the snapper and both salads, the chef needs to do something to perk up the dish otherwise it is failure regardless of where the ingredients were sourced from.
It wouldn't be the first time the underseasoning criticism had been lobbied at either of the Blue Hills.
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I walked by Banh Mi Saigon on Saturday afternoon around 1:30 and there was a huge line out the door. I was also suprised it seemed to share it's space with a camera/jewelry store.
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I wouldn't advise Sripraphai just because going alone isn't much fun -- you want as many people there as possible so you can order and try a ton of stuff.
I second the "bar at the pass" at Hearth. Marco gives people who sit there little extra freebies to try. It's a lot of fun.
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Matamoros Puebla in Williamsburg is closing... or, more correctly, is being sold by the owners. I can't really blame them, it's prime Bedford real estate, and they will probably be able to retire with what they'll get from it, but I don't know what I'm going to do without their tacos and sopes. It will be a sad day when they shut the doors for good (not sure when that will be). Go while you can.