Eatmywords

Yep, Laguardia and Bleecker. Maybe you didn't target the the good stuff (which can happen to anyone given a huge menu). Or we got lucky but I don't think so because everything was exceptional including the spicy lime beef, green papaya and catfish salads. Also the charcoal duck, pork on fire, mee gorang and 5 spice soft shell crab. There were 10 other dishes more or less as good. I'd have to look at the menu to attemp naming them.

Moderator's Note: The following 20 or so posts have been split off from another topic, as they are much more germane to this Rhong Tiam topic. It's incredible. Seriously, on par with Srip, Zabb, Pam etc. Went with a group a couple weeks ago (half EG'rs) and sampled a good portion of the menu. Couldn’t believe how good it was. Very bold, fresh, clean and spicy flavors in just about everything. Similar to Srip and often better. Soft shell crab special alone worth a trip. I would get there fast though as it may not last. Place was near empty Friday night at 9pm. I hope word gets out. (I didn't do the ordering so I don't remember the names of dishes. If he's reading, perhaps he'll chime in)

Yea, it's Wondee. If you want authentic, Pam edges them out I fee. I have a strong feeling (though I haven’t seen it) most or all of that special menu is on Pam’s regular. And like Wondee, both provide zero atmosphere. And you can be C-town rushed. I had a few surprisingly nice meals at Breeze (French-Thai fusion) on 9th and 45th. All the apps are fine esp mushroom dumplings and crab summer roll. Chef specials, braised beef and duck I can remember were done really well. And it’s modern, fun and they have a nice sound system. “Tiny” is similar but smaller and the food not as good.

Ok, but given that I won't be in the Queen of Sheba neighborhood, is the village Meskerem *bad* or just not quite as good? ← I've only been to Hell's Kitchen Meskerem a few times which was a bit disapointing both on food qlty and service. The one perk is the byo policy should that interest you. If you really love Ethiopian though, I agree w/Raj, it's worth heading up to Sheba in Hell's Kitchen.

I was thinking I would save my appetite for the (real) original Ray’s on Prince st which, imo, should be included in any top-pizza conversation. FG, any particular reason why you didn’t talk about it? Great piece btw. Very informative and timeless. I agree on the Lombardi’s clam pie. The only one worth the wait.

I like Degustation alot too. And for another, somewhat unique, Japanese experience, I rec the bare bones, multi course kaiseki, at Tsukishi. See this old thread, http://forums.egullet.org/index.php?showto...083&hl=tsukushi . Unlike anything else in NYC. For unique or hard to come by ethnic, we’re always craving Queen of Sheba (Ethiopian). Can’t go wrong with the veg and/or meat combos.

Yea, at that budget it’s going to be a bit tough to tick all those boxes. I mean if you want a pretty space with decent food (for non-foodies), I would look into a couple of the big, modern (pretty) Asian spots like Buddakan, Japonais, and dare I say on this site, even Tao. Good thing is that it’s a Monday and you should be able to get in anywhere (assuming they’re open). You can get theirs and every other NYC restaurant’s info and sites on www.menupages.com

Find a similar business and see if the owner will let you pick their brain. (-Reassuring them of course that you’re place will be nowhere near there’s). Not sure if it’s the same in the UK but I would also seek out an accountant specializing in the restaurant/takeout industry. A good one can educate you on just about every obvious and hidden cost you’ll likely incur. You might have to pay for the consultation but it’s a good investment. Assuming you may require financing, start to put your idea in writing so you have a prospectus/business plan to offer investors or loan providers. You should be able to find a free template example online. If not, a basic software pkg is not expensive. This site (US based) had a couple interesting links http://cafeproducts.com/coffeeshopstartup/login.html

Hits and misses at Devi last Saturday night. Pretty room. Soft lighting, Indian lanterns/decor. Nice for a romantic bday, spl occasion, etc. Service was fine. Staff was warm, waiter well versed, not intrusive, always close by. We liked the flexibility in the prix fix options. Choose from 2, 3, and 4 course meals w/dessert. Can translate into a super deal while sampling a good portion of the menu. We went with the two ($35) and three course ($45), which totaled 2 apps, 3 entrees and two desserts (w/a comp bday dessert and 2 amuse veg dumplings which were forgettable). It was an incredible amount of food for the price point. We started with an infused prosecco (not much more than bellini) and a flavored margarita with a dash of cayenne which was excellent (It had a few components, I forget). For apps, shrimp and calamari masala frito misto and grilled scallops w/rstd pepper chutney and marmalade. Shrimp and calamari were lightly battered, fried correctly, and dusted with cumin . Very good but didn’t care for tartar like sc they were sitting on. Same for the scallops. Perfectly spiced, marinated and seared. The bitter, fried orange rinds complimented well but again the sauce, a roasted pepper mayo, did not belong. Also, the ice-like glass plates they came on had cracks (both of them) in the edges. A couple sharp enough to cut a finger. For entrees we shared the fish special, grouper in lemon rasam (broth) w/butternut squash, chicken curry w/fattoush salad, tandoor lamb chops w/pear chutney and southern potatos, saag paneer and a side of basmati rice. The grouper cooked well, very moist however underseasoned as well the rasam broth was thin and bland, begging for acidity. Also the squash was not served well plated under the fish in the broth, losing its texture as it dissolved into the dish. The chicken curry was classic with deep flavors and a thick consistency but unfortunately over-salted as was the saag paneer. The fattoush salad was a simple mixed salad lacking in vinaigrette. The savior and star of the meal were the lamb chops. (Their signature dish I believe). Very tender, perfectly grilled to med rare/rare with a slightly creamy texture. My guess, they’re marinated in a yogurt base for several hours or overnight. And the bit of heat in the pear chutney complimented nicely as well the southern potatoes which had a poppy vinegar burst (in a really good German potato salad kind of way). I’d go back just for the lamb. Dessert; black forest cake, bread pudding and mango cheesecake. All had several components, flavors and were visually appealing. I liked the bread pudding best but they were all pretty good. I really liked Devi but, and although our first time, I felt like it was riding a bit on it’s very positive reviews and reputation. If they only paid a bit more attn to small details in the kitchen our experience would have been very different. I would go back for sure, especially for the prix fix, but not anytime soon. I want to try Tamarind, Chola and even Amma first.

We had an excellent meal at Yuva a couple years ago. Loved the comp 9 dip starter and the Yuva combo with the lamb, jumbo shrimp, chicken and other stuff. Really nice dish. That’s a good rec if we hadn't been there already. Definitely will consider Chola and Tamarind. Both of their menus have some interesting items. I'm guessing from your enthusiasm towards Tamarind it edges out over Chola? Thanks.

You know I was thinking of mentioning Decibel. I remember my first experience (over 10yrs ago) like it was yesterday. A dimly lit, hidden underground sake bar that you had to be buzzed into. What could be cooler? And the idea that it was around the block from the St Marx hordes made it even more special. That place was/is special. For anyone who’s never been it should definitely be added to the list.

Yea, I mean if you have a little time expand it to that whole area from 6th to 9th st btwn 3rd Ave and B (avoiding the St.Marks bars for the most part). You’ll find a million off the beaten path spots.

My girl wants hi end Indian for her bday. Something with a bit of ambience but more focus on the food. Are Devi (for the food) and Tabla (food and ambience) still the way to go? Thanks guys!

There’s (or there was) a bunch of authentic non-touristy dive bars on 7th st btwn 1st/ 2nd Ave. Blue and Gold is one of them. Everything from old-angry drunks to college kids. (Par for the NY experience). Specials like a shot and a beer for $5, etc and they don't get crazy packed. On the same street towards 3rd ave you have McSorleys. That is touristy but worth it if you’ve never been. Maybe some yakitori when you get hungy on St.Marks? Raji will tell you Kenka is one of the best. (All real close to PDT and D&C).

Caught the episode with the cooking school instructor (CIA?), Waldorf, SF woman and NY private chef last night. (Was our first time watching). Though an obvious rip off of TC it has potential (esp while TC is in between seasons). It is not a well produced/edited show though. They do little in developing interest/personality of the chefs (I know it’s only one show per contestants but still). The interaction between them and the judges is not pleasant or insightful. We found the whole thing depressing. And Allen is clearly not the right guy to host a format like this. He’s as bland as ever and doesn’t seem comfortable at all. I’ll give it another shot primarily due to the lack of options but I hope it gets better.

I second Kefi. Can't go wrong w/the rabbit parpadelle, shrimp orzo and sweetbreads. Maybe Dovetail for higher end (I haven't been). And I'd give the new Fatty Crab location on 77th/Broad a shot.

This will sound like a joke but what’s wrong with PJ Clarks? Good ingredients, a respected burger (not to mention a surprisingly good crab cake) and close by. Of course not on par with SPig grub but offers a similar atmosphere if you’re looking for that. (fyi, I can only speak on the 3rd Ave location)

Rather than the origins and meanings of a shill, I'm more interested in disecting what exactly “soigne” treatment (Cutlets professed to receiving) breaks down to. If its free/comped/extra dishes/favors, etc, than I believe there's much validity to Sneak’s observation’s.

Had you stipulated this in the original post my comment would have been different. I was under the impression you complaiined but kept them. If they cleared the plates and left you nothing to eat than I agree with your position for the most part. If they left the plates and you didn’t reiterate that you’re not eating either dish and want/don't want something else than I would take blame for not making it “more” clear. Also, the idea that you were in a rush is put off by accepting dessert. How do you know how long it would have taken to get out new entrees? Just about any kitchen prioritizes for mistakes. It seems like you were angry they screwed them up to begin with (which you have every right) and/or you weren’t that hungry anymore or you would have been more open to new dishes, explained you're in a rush, inquired on prep time, etc. I would also say that the manner in which situations like these are treated vary drastically by say, type of restaurant (chain vs private) and location/region (type of clientelle) to name just a couple.

Why not La Grenouille or Le Veau D’or if he loves classic so much? Make the guy happy.

I don’t think so. Half the restaurants would go out of business with this thinking. I’ve worked in many, the norm, if you don’t like it you have the right to send it back and have it prepared the way you like or exchange it for another entrée (and pay its price in exchange) but not completely cancel the course. If you ordered entrees you’re expected to pay for entrees. I think that's fare.

I'm more in line with this thinking. As long the food, service, etc are on (for the price point) who cares? For me and my wife the enjoyment we get from his shows, primarily Kitchen Nightmares and Hell’s Kitchen (the comedy aspect of course) are more valuable than knowing he’s spending enough time in the kitchen. Is his empire getting too big to manage, quality control slipping, the economy a factor? Perhaps, but a good executive chef does not have to be in the kitchen for his places to run smoothly. He's hired and trained the right staff to do so.

In the several years I've known you, EMW, I've heard you refer to that on many occassions. I still have no idea what you're talking about. ← I knew this was coming. Reminds of A Few Good Men; “You want the fat? You want the fat?!! You can’t handle the FAT!!” There’s a big difference between stand alone layers of fat which I’ve found in the moist that are simply inedible and fat comingled with the meat which is delicious. *I’m directing this, to someone who (in one example) has happily, almost single handedly, polished off a huge order of deep-fried, pork grizzle dumplings. When I say grizzle I’m referring to nasty, oily, hunks of pure fat, deposited in won ton wrappers and deep fried (a Filipino delicacy apparently). I defy even the most seasoned EG grease lover to attempt it. (The place btw, is Ihawan in Jack Heights, a block or two from Sripraphai. If you can finish this dish you deserve a free stretcher and a lifetime prescription of Lipitor).

Gotta say Bryan that a lot of people, given the choice, would pick the lean. The beef custard can be a little rich, and not to everyone's taste. I like a bit of each. ← I enjoy the moist but there’s often a bunch of gelatinous, inedible masses of fat in the order. The lean makes for a nice balance. (It’s kind of funny that the less one portrays themselves (on EG) as a greasy fat loving freak, the bigger the novice piker they are. You might as well call them the V word

Part of hospitality is the recognition that, while it may be banal to you, it is the first time for the visitor. ← Exacto and normally, I’m not one to kiss ass/interrupt a chef. For some insane reason I got the inkling to pass a compliment. Plus he was right in front of us and it was the end of service (not busy). I’d say don’t build an open kitchen (a foot away from the diner) if you’re not ready and willing to chat with the common folk. Plus, this was less than a year into Noodle Bar, not the empire he reigns over now. (I still love the food and staff and would frequent any one of his places twice a week if I could).