Eatmywords

Also 2nd that Hell rec and throw in Nook 9th/50st (byo tho) and Marseille 9th/44th.

Sosa Borella. Never been. Looks cute inside. http://www.menupages.com/restaurantdetails...d=0&cuisineid=0

I nominate Tupac for resident dessert guru! That's some (off the top of your head?) list. Though I've only had the cookies (delicate, complex, excellent) there's a pretty good buzz for the latest (Japanese) dessert bar, Kyotofu. Lots of info online, start here, http://events.nytimes.com/2007/01/17/dinin...html?ref=dining (edit; better link)

Looks like a repreive........get a tenor while you can! http://nymag.com/daily/food/2007/03/death_....html?gs-digest

Would make sense that they've been around for a while. Why in hell else would they choose a name that links them to the worst bbq chain on the planet?

Just want to reiterate the night card is an entirely different experience from the day cart. The day being pretty standard chopped-up fatty "Hallal" dark meat chicken over rice, iceberg, couple anorexic slices of tomato and a generous squirt of mayo and/or hot sc. That's all (imo).

Some good recs in the Best Pastries thread http://forums.egullet.org/index.php?showtopic=68685 I've had Financier cakes and they're excellent. Very French. Ceci Cela and Balthazar (Bakery) also really good but haven't tried the cakes.

Yea, nice selection of mostly Spanish wines at reasonable prices. The deep fried app sampler of Tequenos, Yuca fries and empanadas was forgettable but the side of guacamole (for dipping) was very good. They should do something featuring it. The apps in general are not impressive. Given their amazing brick oven I think they could utilize it better as Nathan implied. The 12'' pizzas were excellent though. Reminded me of Otto's. Super light, thin crust, nice char and very fresh ingredients. The Ropa w/caramelized onions was, as Nathan said, exceptional (I believe Time Out made mention of it). The meat, very moist and flavorful (not dry as you might expect). Also impressed with the qlty of cheeses used in the queso y queso. Nice combo of flavors with a goat cheese finish. Service was attentive and friendly. The room is casual and warm. Owner, Joel and his staff make you feel very welcome.

I don't see the egg white as being the diet version at all. If you like creme brulee or flan you would get that. I had them in Dragon Land, Lung Moon, Tai Pan and a bunch of other bakeries I know the locatiion but not the name as well Jing Fong, Golden Unicorn, Silver Palace, Dim Sum Go Go, etc. Custard King is the only one I've seen with assorted flavors. Maybe it's a cultural thing since you were raised with them. I don't think it's a qlty issue. An Apple pie can have 10 or more ingredients. Your standard egg yolk tat (no matter how lux the ingredients) is a simply composed dessert that, for me, has not varied. Like I said, I'm always open to be proven wrong. I'll go down to C-town and try them in 10 places.....(as long as Larry Lee comes of course : )

Actually, I do think it's that easy in the sense that most in C-town (I can't vouch for other parts of the city or world) are using exactly the same recipe. I've had them maybe 50x in various places. Show me where they differ so drastically and I will go there this wknd to compare. As for the whites, you're correct. The standard is made with yolk. But Custard King offers whites only (that's what caused my brain fart) and I tried one based on the employees rec. And it was great. You should try one. Re the apple pie comparison, I don't get your analogy. Maybe because I've had it made so many different ways.

Eleven Madison Park Brand new? I haven't been but I've been hearing (and read) good things about Anthos, Michael Psilakis new place. NY mag says if you do the the tasting, chef Psilakis will come out and rap with you a bit on the cuisine. (Je ne sais pas s'il parle francais : ) http://nymag.com/daily/food/2007/03/psilak...eek_greatn.html

Honeydew ayy? Nice.....I'll def try one next time. Obviously your custard pallette is much more refined then mine but really. It's a super simple, straightfrwd recipe of egg whites, milk, sugar in a simple crust made of white flour, lard, butter. They're going to taste similar. Ofcourse there are ways to tweak it but comparing it to apple pie, w/can use more than one kind of apple and prepd in a few ways is, well, like comparing egg whites to apples. Just my respectful opinion.....Hey, you want to put together a custard-crawl through C-town to show me the light, I'm all over it.

I would agree that the warmer/fresher the better as I thoroughly enjoyed Custard King's out d'ovens a couple weeks ago. Wanted to try the neon green (tea or melon?) but was too full. I haven't been able to discern from the others I've tried in C-town bakeries, restaurants and dim sum palaces. To me, if they're not warm they pretty much taste all the same.

Yea, it's real small. You could go directly across the street to the aesthetically forgotten dive bar, Dublin House for pre-din Guiness or Jameson.

Jacque-Imos is comfort food compared to what LD was striving for. Might have been a bit out of place but getting hammered with really bad reviews from Platt and Bruni and others along with NY just not getting the concept for the price pt was what did it. It's a shame. We had a really solid meal a couple months after its opening. The stuffed trout with bacon hash was original, executed perfectly and a beautiful looking dish. The kangaroo nachos were unique and very flavorful. I can't remember one thing we didn't like. We thought Platt's review didn't jive. Almost a personal attack. Ridiculing the decor and other incidentals. Ofcourse, Bruni more or less echoed. I thought it was fine and they'd do fine. Chef Tim is true gentlemen. I hoped they'd prove the naysayers wrong.

Dropped in on Kefi Friday night around 9:30pm w/no res (I don't think they accept them). It was full w/several waiting in the cozy front room & bar. We were lucky to score a 4 top immediately as the wait apparently was for parties smaller and larger than ours. A nice start. The townhouse decor is simple and doesn't scream Greek. More so a country-cafe vibe with its dark blue and white walls, thick blonde wood tables and clunky green backed chairs. We sat in the back (main) room. The space was a little tight but once seated, we were quite comfortable. In the end, the decor and layout became completely irrelevant. The food and drink (for the prices) overshadowed everything else. Service was casual and efficient. Courses were timed nicely, a sign that Mr. Psilakis and his staff were prepared. (I'm guessing this was their busiest service since opening. -The first wknd night after a very good NYT (Meehan) review and couple previously from NY Mag and TO) We started w/the sprd sampler; tzatziki, taramosalata, fava and melintzanosalata w/warm (addictive) pita. All pretty good and very fresh as if made to order. All had a twist, an extra spice, a different texture, something differentiating from standard sprds which I appreciated though we weren't wowed by any in particular. My fav was the taramosalata. I thought the portions were to be a bit of tease. I'd probably skip it next time for the simple reason there were so many other interesting options. Also shared the Cuttlefish stuffed with spinach and Manouri. This app was insane. Stuffed, tentacles at the end, with a soft, marscapone-like cheese and spinach over rstd tomatoes and lightly vinigrette'd salad to the side. This is a must repeat. (I wanted to try the sweetbreads as well, but the idea was not well received by all......next time for sure). For entrees, my girl and I shared the braised rabbit dish and the shrimp and scallops over orzo. The rabbit (bolognese) came over parpadelle-like noodles w Graviera (a mild Greek swiss cheese )and topped with tiny breaded/fried onions. A strong hint of cinnamon was in the sc which we loved. Though any gaminess from the rabit was lost in the ragu. This dish was one of the better (and more unique) pastas I've had in a long while. Next we shared shrimps and scallops over orzo in a red sc of fresh tomatoes and feta, that when melted, had a creamy whipped butter texture blending into the dish making it even more fantastic. Laden with a nice qty of large scallops and med shrimp (much more than expected) and fresh herbs. It was fantastic. A close competitor to the rabbit. My friend's wife had the leg of lamb which was done correctly; the huge portion was moist and fatty and also over orzo. I'd say the rabbit and shrimp/scallops at their price pt, $11/$14 are two of the best dishes for the price pt in NY. We had a couple Greek whites by the glass. Both pretty light, Pinot meets Chablis, both fine and nicely priced at $6. (I believe all wbg were this price). My friend chose a beer from the all Greek list. 6 or 7 varieties which I think is awesome esp at $5. After dinner we sampled 2 ouzo's. Another nice selection (aprx 8 choices), all at $6 a pop. This is a crazy good deal esp considering the generous pours Throughout the meal, I kept thinking, finally, there's a casual place to eat up here with really good food at astronomically low prices. I hope the UWS appreciates and understands that very few are serving this level of food at these prices. Really, they have a gem on their hands. This is my new goto when in the hood.

Yea Oak, I'm excited to try this place. I hope he does lots of offal like Onera and blows over-priced Milos out of the water.

I'll get zero respect from my fellow locals on this one, but should you and the gang find yourself in festivy-St.Pats-drunken-haze and desire a bare bones drunken hang-with-the-local (drunks) experience it could be fun to stumble into one of the many (food serving) Blarney Stones for a somewhat traditional (large portion) of cornbeef and cabbage. A bargain at around $10. Beer dirt cheap too. They can get a little rowdy on Greenday but hey that's the point. Or if you just want really good cornbeef and/or pastrami, Katz's Deli is the measure by which all are judged....(tons of info online)

You said the same in the offal thread, it's Indonesian not Sri Lankan. -Minangasli. Not really worth the trek unless you want to try the brains which were ok, a bit bland. The only Sri Lanken I know is Sigiri in the EV. If you like spicy (hot) it's worth a try. Kind of a cross btwn Indian, Malay and Spanish. I can't remember what we had.

Yea, It's pretty funny and as usual entertaining. My only problem is lack of content (as usual). Nothing on bread, beverages, non-beef entrees, dessert (other than the Bailey's shot). You know, the little things. I read Meehan right after on Kefi. It's about the meal, the entire experience. I feel like I know the place. I get clarity that Bruni seldom provides. If only roles were reversed. Next week, I predict a heavy hammer falls on Varietal.

I think this is a case where the common-law style of reasoning celebrated by Karl Llewellyn is especially apt. Meaning, you go through a process of deciding what does and doesn't fit, and then you articulate the general principles that you discover to be behind the intuitive common-sensical decisions you've made. ← d___, how do you remember that? I'm just over four years out and I barely recall that stuff.... ← probably helps that he spends part/most of his day actually working with law

I agree, esp given the lunch price pt and casual vibe (I'm sure the self-appointed moderator will rationalize it differently)

Are we talking dinner only? The very affordable Perry St lunch could be a contender (among many others)

Don't forget the short lived Divane on 8th and 52nd (now Cosmic diner). That's were I met Mr. Yegen. Super nice and engaging if a bit wacky. Like a mad-scientist Yanni. I wonder what kind of deals he orchestrates to get in and out of these places apparently unscathed.

I love the passion you guys are putting into this.....However, I believe that lemon ice you slurped in the Bronx should have been followed up with one the best slices you'll ever experience.......Louie and Ernie's......light as air crust w/aperfect crisp and char, slightly sweet sc, super prem mozz........family owned and operated since opening......so worth checking out. http://www.sliceny.com/archives/2006/01/re...ouie_ernies.php