bpearis

There's an article in today's NY Daily News on the tapings at FN's Chelsea Markets HQ. I like how the author says he can't reveal what kind of fish is the secret ingredient and then one of the photo captions reads, "Batali finishes plating one of his catfish dishes."

I only made the comment that I did about this being the only report of oversalting is because the most frequent complaint you hear about Blue Hill is that everything could use a little more salt.

Andrea Strong reports on her website that the Shake Shack will close for the season on November 1, so get your burgers while you can.

No mandolines, but lots of peelers, spatulas, can-openers, kettles, scrubbers, etc. It's all little OXO gadgety stuff.

There's an OXO sample sale at Chelsea Markets today, October 12, and October 13. I think the sign said fifth floor -- but there are flyers up all over in the market with the details. 10am to 5pm.

This has to be the first time this complaint has ever been lodged against any Blue Hill dish.

I haven't been in a while, but I always thought the trek to Locanda Vini & Olii in Clinton Hill was worth it.

I've been to this place a couple times. It's good but not worthy of a main review and not worthy of a special trip to 5th Ave just to eat there. Seems more 25 and Under to me.

I think Totonno's gets plenty of recognition. It's just the hardest to get to of the Big Five (or however many are considered in the "best" category). Their basic cheese pizza is my favorite in the city, though maybe the location and atmosphere of the place has something to do with it. I know you just meant "pizza" when you used the word "slice," but in case anyone heads to Coney Island anytime soon, Totonno's doesn't sell slices. PS I went to Franny's for the first time yesterday. It's a contender for sure. I liked the guanciale and the clam pizzas the best, though that garlic sausage was great too. Like Totonno's, I wish it were closer to where I lived -- though they're putting in a Franny's-esque place here in Williamburg that I wish would get a move on and open.

The Underground Gourmet digs Momofuku:

Or read it here.

I think both Yama and Japonica are at best just okay. Sushi is meant to be eaten in one bite. Their fist-size pieces are obnoxious and there's not much in the way of knife skills shown. Japonica's fish is very fresh but for its price there are better places to go. If feel the same way about Tomoe and Koi. Yama I don't really like at all -- same giant pieces but the fish is just average IMO. On non-sushi places, has anyone been to either Forbidden City or Kasadela (both in EV)? I've been hearing good things...

Tehuitzingo is on 10th Ave between 47th and 48th. It's a grocery store with a tacqueria in the back. There's a counter and about eight stools. Tacos, tortas, sopes, quesadillas, plus they have unlisted specials you have to ask about. I reccomend the suadero (pork belly), enchilada (spicy pork) and barbacoa (bbq'd goat meat) tacos especially but they're all good. The quesadillas are good too -- I like the squash blossom ones and the huitalacoche (corn mushroom). On the weekends they make pasole and tamales. Tulcingo del Valle is 10th ave between 46th and 47th and is an actual restaurant. They have a lengthy board of specials and I'd reccomend going straight for any of those. They've usually got at least two types of mole. Their al pastor tacos are very good. Sorry to go all low-rent on a fancy thread....

Bolo is not Mexican, it's Spanish.

Almost all the Mexican immigrants in NYC are from the Puebla region and you can find some killer Pueblan Mexican places in the city. I gotta say, when I crave Mexican I dont' think about high end places, I want tacos de enchilada or tacos de suadero at Tehuitzingo in Hell's Kitchen; or I want the sopes de pollo at Matamoros Puebla in Williamsburg; or any of the killer moles at Tulcingo del Valle (right down the street from Tehuitzingo on 10th Ave); or the tamales at Rico's Tamales in Sunset Park. Rosa Mexicano's tableside guacamole is great, but I can make it just good at home. They show you how!

I live about half a block from Zipe Zape and I'm there a LOT and agree it's great. It's the same owners as Nar and the chef was formerly at Alioli. I haven't had anything bad there, though their monkfish liver dish is a little bland. The best thing, I think, is their fried baby calamari. the batter/breading is the lightest i've ever had, better than the best tempura i've ever had. The kitchen closes at 11pm but you can get the cold stuff all night. When you order you get whole pickled garlic as a freebie. Crunchy, delicious, with no garlicy aftertaste/problems. They have good specials as well. Last night I had fish gills that were cooked in a teracotta dish with lots of garlic and chilies. Very succulent. Cold stuff runs about $1 - $4 a piece; hot items are about $8 each but are much bigger portions. Nice Spanish wine selection, most available by the glass. Full bar, sidewalk seating as well.

I'm not sure about the noodles, but the broth was pork/chicken (I'm told).

I went to Momofuku on Friday afternoon and got the Momofuku Ramen which has Berkshire pork,a poached egg, bamboo shoots, that coin-sized white thing with the pink swirl (what is that?) and three big sheets of nori jutting out of the back of the bowl. First off, the pork was off the hook. You get a nice ammount of shredded shoulder meat plus three slices of the belly. Delicious, as was the just-poached egg that added a luscious touch. The noodles were good but not great, a bit overcooked. But the broth was too salty. It was a case where the first sip was fantastic but as you worked your way down the enormous bowl (seriously enough for two people) you get the sodium overload. The Momofuku ramen is the most expensive thing on the menu at $13; most everything else is ten bucks or less. I got some kimchi as a side (they just call them "spicy pickles") that I thought were excellent. It's not the normal cabbage kimchee, it's cubed daikon and halved pickles. I will definitely go back, though I probably won't order the Momofuku ramen again unless someone else wants to split it with me. Too big. It's a nice addition to the EV. I'm anxious to try Minca for comparison.

Went for lunch today... they seemed to have ditched the green Mao uniforms, probably a smart move. But in it's place, they now have the fresh chicken as an option for any dish.

Mina in Queens closed.

I think that's exactly it: everything is made to order from scratch (or a lot of it is, at least). That was the way it was at Mina and the wait times could be awful.

The biggest complaint about the Queens restaurant was the wait for the food. The two times I've eaten at Angon, this hasn't been a problem but we were always one of maybe three tables in there at the time. I was happy that they got some recognition in the Times, but my first thought was "well anyone who goes there tonight is going to have to wait an eternity." The wait at Mina was always worth it, but with food more than twice as expensive as the restaurant in Queens (and other places on 6th street) I wonder if people will think the same at Angon. I'd say give it a week or go early -- like 6pm -- and hopefully they'll work the kinks out. That fish ball curry is out-of-the-park good.

I agree. There wasn't much to say about the food, so he commented on what was interesting at the restaurant. I think he's a funny writer. The problem is the review seemed more one star than two. If that had been the case, I don't think you'd see as many people complaining.

Are they using real Sichuan peppercorns at this branch (the ones that make your mouth numb)? The dishes I had there don't use them, but I know Kung Poa does...

The days of Angon being empty on a Saturday night are likely over; it's the $25 and Under this week: