M.X.Hassett

I agree both were received as gifts. Wow Kee's looks great I am going to have to pop in there tmwr before I say farewell to NYC for a week or so.

Hey I am still trying to get them to open a Jersey outpost, dont go and mess things up for me

*bump* since this came up on the "3 a.m. party grub" thread I figured I would bump it Well the best drunken meal(s) I have had 1) dozen west coast oysters (or whatever is fresh) with an order of american sturgeon caviar 3) foie terrine 2)roast bone marrow 4)Pigeon 5) chocalete cake with oozing center The best part of this meal is you can order it or any of the other great dishes 7 nights a week until 4am at Blue Ribbon 97 sulliven st. NY, NY. Gotta love this city P.S. The steak tartare is awesome also

The platinum line is not bad for Godiva, I was suprised at the quility of the G line last year considering it's Godiva and not artisanal. Although they went a little crazy with the pricing, in the Lennox mall last season I saw a wood box G line limited set for 450 dollars

Shoot I missed it, do you know if it will be online? I did not have much luck with the website.

I found this "This "good-gin-a- subtle, bad-gin-as-heavily-flavored" standard established, we must promptly chuck it out the window to come to grips with Tanqueray Malacca Gin. It is an unusual concoction." http://www.alcoholreviews.com/SPIRITS/malacca.html According to this it looks likes you are sitting on some discontinued bottles "THIS ITEM MAY NOT BE AVAILABLE AND MAY REQUIRE SUBSTITUTION. IT IS NO LONGER BEING PRODUCED. WE HAVE LIMITED QUANTITIES STILL AVAILABLE IN THE USA." http://sendbeer.com/tanqueraymalacca.asp Cheers and welcome to eG.

For the wine drinkers there is always http://www.Goldwine.us and there is also that silly pyramid beer that they sell for 500 a bottle limit of one per customer.

In the Times article the daft fellow that ordered the Ruby Red said ""It was the best 950 bucks I ever spent," Mr. Santiago said. "Let's put it that way." Man what a sad life this guy must lead.

Anyone know what the "southern breakfast" is and the hours. I just saw a sign advertising it in the window and they do not mention it on the website.

It is the Marriot Glenpointe, Teaneck. Clinton Inn, Tenefly might be able to do something. I am not endorsing either of these places but they are options. I would also checkout Circa at the Ramada Inn in Rochelle Park I know they have a new years eve party.

The World Cocktail Adapted from the World Bar at Trump World Tower, New York 1 ounce Courvoisier XO 1 ounce Pineau des Charentes 1 ounce white grape juice Dash of Bitters ½ ounce lemon juice Float of Veuve Clicquot 4 Drops of 23-carat edible liquid gold. This is pretty tasty just horribly overpriced.

Just realized I probably should have posted this over here the "Dont Give Up the Ship" cocktail http://forums.egullet.org/index.php?showto...dpost&p=1080640 its pretty tasty. The Dr.Henderson is pretty good also but as Fergus says "Do not be put off by the color." Anyone else just sip a little in a pony glass after a long meal?

I would agree whith everyone on Assembly I have dined there a few times with a group (read:not my choice) and was unimpressed everytime. In the area your best bet is Prime and Beyond butcher shop in Ft.Lee just go and pick up a nice prime dry-aged steak and cook it up yourself.

Don't forget the Teaneck crowd

and we can always thank the Donald for this one "a blend of Remy XO, Pineau des Charentes, Veuve Clicquot and fruit juices known as the ''World Cocktail.'' Priced at 50 bucks, the drink is topped with a floater of 23-karat liquid gold." ( http://cityguide.aol.com/newyork/bars/venu...?sbid=116530516 ) seems like a bargain now compared to the others must be be bad for the Trump image.

A few things bother me about this. One is the fact that they say Cognac yet use hypnotiq which is a concoction of cognac, artificial colors, flavorings, and who knows what else. "Gugni figures he would charge around 120 or 130 dollars for a gem-less Ruby Red, to cover the cost of uncorking the champagne." This is ludicrous I can walk up the street to my little mom and pop bar/restaurant and order a glass of champ. yet at a busy Chicago night club they dont have a single open bottle feh. On top of that idiocy here is this gem of a quote "But even at that price, they won't get the whole bottle - they just get a splash." WTF I think pomegranate is a fine juice but please use it for flavor NOT because, "it's hitting a popular trend with the antioxidants, and orange is really good with that," "He used his old connections to buy the cocktail gems wholesale, and says they can easily be turned into a ring, pendant or earrings" this guy has to be making a pretty penny on this considering how cheaply one can buy low quality gems. End of rant, sorry out of coffee today.

Reminds me of the martini they were serving at the Algonquin(spl) hotel that had a 30,000 dollar ring in it. Well at least that one did not have hypnotiq in it.

I am in full agreement with you. For the record I ate at Taillevent when I was 9 and had no problems. Honestly fine dining has been a part of my life for as long as I can recall and I feel it is one of the reasons I have become a "roving gourmand"

Hey folks I am being lazy and not doing my own research. Does anyone know where they serve the burger that has the hollowed out bottom bun to which the ground beef is added and cooked in the bun. Thanks.

Cool two of my favorite posters. Just don't eat all the strawberries and cucumbers Megan

yeh I think they claim it is the largest collection in the world

I was reading the underwhelming Food and Wine cocktail issue and I came across the Don't Give Up the Ship (Ben Dougherty: Zig Zag Seattle) cocktail. I had everything on hand so I gave it a go, not bad. Fill shaker with ice (forgive me for measure's I pulled this from F&W) 3 tablespoons gin 1 tablespoon Dubonnet Rouge 1/2 tablespoon Gran Marnier 1/2 tablespoon Fernet Branca stir: 30 count strain

I just watched this again and relized there is some great bonus footage. Click on classics and old fashioned to hear Dave Wondrich speak more about classic cocktail culture and to see him mix an old fashioned.

Food and Wine's cover is "the year of the cocktail" and imho this thread blows them out of the water. I am reminded of the "Where's the beef?" commercial. A few recipes some great (Silver Lining: Joseph Schwartz; Little Branch NYC, Dont Give Up the Ship: Ben Dougherty; Zig Zag Seattle.) others not. A page of stemware and a sentence on Audrey and Pegu. The majority of the issue is for "Bar Snacks for Food Snobs" feh. Edit: Link to the "Don't Give Up the Ship" recipe http://forums.egullet.org/index.php?showto...dpost&p=1080640

Oh god those little Luxardo cherries are like crack to me "“A Luxardo cherry! A Luxardo cherry! My kingdom for a Luxardo cherry!”