Eatmywords

So we went to Meskerem (46th and 10th) on Wed night. Was almost empty with pretty bad Ethiopian muzak-music. (is there good Ethiopian music? Must be). Obviously you don't come here for ambience but this place was downright depressing. The extremely indifferent service was a upsetting and the fact that they wouldn't give us a 4top for 2 when there were several (it was after 9 and they definitely weren't getting a rush). Whatever, we were there for the food and more so to compare it to Sheba inwhich we'd had several (excellent) meals. So we shared the meat and veggie combo dinners. The meat included lamb/beef and veg stews; "Tibs Wat, Gomen Besaega, Yebeg Alecha, Miser Alecha and Miser Wat". The qlty of beef wasn't great.....a bit tough and fatty. The lamb was mostly bone. Unfortunate since what little there was was very good. The veg combo: "Miser Alech, Miser Wat, Shro Wat", (chickpeas, lentils, string beans and cabbage). The stews were overly pureed (making them difficult to grab) and seasoned with too much garlic. Really overwhelming. Also, the injera was cold (shouldn't be room temp?). It wasn't horrible but Sheba blows it away. The only good thing about Meskerem is the BYO policy making for a really cheap meal.

If you are considering Yasuda but don't want to use a dinner slot (and drop serious cash) the lunch special might work. I think it's $20 pp. A major steal at a fraction of what dinner will run you.

Summed up very well Sneak. Can I take credit for the rec on adding a cured pork sampler? And yes, where were the guest chefs? I was hoping for an Iron Chef like atmosphere. I would reiterate that the quality of ingredients is simply exceptional. My favorites were the sweetbreads and terrine sandwich. I thought the steamed pork buns were a little skimpy compared to Momma Momo's but they're still delicious (as is everything else on the menu). Now, when are they getting a full liquor license?

I'll second Bethala's recs on Ceci Cela and Financier. I think Financier edges out though. - the Stone st location is charming - one of the oldest blocks in Manhattan......cobble stones, original buildings (albeit restored), historic monuments etc. Essayez le flan aux fruits....c'est merveilleux!

Stumbled in on a soft opening last Thursday. (Did they close temporarily? -liquor license issues?). Well, all seems in order. They offer an eclectic selection of beers (mostly German). I had a thick, black Scotish Ale....something Engine I think. Didn't see the wine list but noticed 7 or 8 btg. I think they had booze too. Food exceeded expectations. Started with a sizable portion of chicken liver pate; super decadent, more foie like than chicken liver.....came w/toasted country bread and tiny grapes the size of capers (can't recall ever having these. Anyone know what they're called?. They'd be perfect w/cheese). Anyway they counterbalanced the richness of the pate perfectly. Next was a steak tartare topped with a zaballion egg yolk sc (I know I spelled that wrong). Meat was very fresh and had more of a tuna tartare consistency i.e. corse and chunky. It was simple and quite tasty on the plantain-like crackers. I liked that they didn't over season it like so many others I've had. For mains, we both had a gourmet version of fish and chips (highly recommended by our waiter and justifiably so). If you relish an assortment this is a nice dish; jumbo shrimp, calamari, octopus, skate and maybe cod. Very lightly battered and not over fried. The pickled house tartar w/homemade relish was light and creamy without the usual mayonnaise bite......a perfect dip. The fries were a bit like diner steak fries only sliced thin. Interesting cut. They were fine. We were pretty stuffed but were convinced to try the goat cheese-cheese cake with Sicilian pistachios over an olive oil gallette cookie and a side of mission figs. If you can get all the parts in one bite you've achieved something that is well worth the effort. This was one of the better desserts I've had in awhile. Staff was eager and friendly, managers circulating and interacting with several tables. Our waiter was very knowledgeable (we grilled him on half the menu which isn't very self-explanatory). Overall, a really nice experience......was a major bonus when they chopped the bill in half.

Am I going crazy? Didn't Guastivino's close a while ago?

It ain't cheap......"The $300 ticket buys breakfast and lunch, plus tastings at a makeshift Spanish marketplace; add $75 for an optional wine seminar or two"......for that kind of cash, I want a multicourse sit down and Penelope Cruz by my side.

Maybe it's just me but I always get better/friendlier service from waitresses (in C-town). Waiters often rush the hell out of you, could give a rat's ass if you have a good experience and will yell out of you if you give any lip. Ok, I'm generalzing a bit but I've only had negative service experiences with waiters. I don't think they get enough sleep. I noticed a mostly female staff at SC

I was never disappointed by Sushi Hana. – Heavy turnover does say something for freshness and they have some crafty rolls if you want to play around. Another place I used to like very much (It's been 5yrs since I lived there) is the sleeper, Tokubei 86 (one of, if not the first sushi joint in the hood). The owner (Japanese) is the sushi chef (or was when I went yrs ago) so you can be assured there’s pride and quality control. Plus, I remember them having a decent selection of seasonal fish. -Had some of the best Bonito of my life there I haven’t been to either in awhile and don’t recall doing takeout but I think both are worth a try.

Don’t forget the cold Jellyfish app, vibrant with a seaweed-like burst. Another surprise winner was the Kau Fu – tofu like texture made from wheat I believe (I’m sure someone here can validate/correct me). It was similar to bean thread and came w/black mushrooms. Refreshing w/an addictive teriyaki sweetness. I don’t know how Sneak (or anyone) could eat the fat layer on the top of the pork. (perhaps an inch thick). Once trimmed away the meat was savory......no fat w/in and separated with a fork……best I’ve had in C-town. The steamed whole fish was very good too but pretty standard in preparation. Ginger sc think. I agree the eel (under chef/house specials on the back pg) was the best dish. The shredded cabbage and mixed Chinese veggies worked really well with the eel sauteed in a slightly more complex brown sc than most. I was really surprised with this place. It looks like an 80’s throw back with it’s formica and pink neon lights rolling throughout the room. I assumed an Americanized (predictable) Shanghai meal awaited us. But it was authentic and as good as I’ve experienced in C-town.

looks alot more like a club/lounge than a steakhouse

Ehh, looks like another Freeman's w/a sprinkle of parmesan. Do we need two weeks of "why is this place so packed when the food is pretty blah"? Maybe I could rationalize a look-back if he had a revelation or two. Wait, the buffalo mozz is really good. Wow! And if half the menu disappoints (and execution unpredictable) how do you bestow even one star?

And if the wait is crazy El Quijote (across the street) is pretty good too

Surely you jest. Can you explain what aspect of the cuisine at Blue Hill is "molecular", "cutting edge" or "adventurous"? ← I'm not Eatmywords, but perhaps he's like me. My sympathies if he is. Perhaps I could expand my previous post to support Eatmywords', although I don't generally think of Dan's cooking as "Molecular." On the other hand, he is a relative pioneer in sous vide cooking and works with some pretty sublime flavor combinations, it's just that they're far more sublime than one expects when one eats in a restaurant known for molecular cuisine. I recall the time I complimented Dan on a particular fish dish we had. He asked if I wanted to know the secret ingredient, in a way that implied I would be incredulous if I were told. Then he said "mango sorbet," holding up an empty container as proof. Trust me, there couldn't have been a pint's worth in a week's worth of fish. I didn't taste it. On the whole, all those terms are meaningless in comparison with the experience of the food itself. A meal at Blue Hill can be edge-of-your-seat exciting if you put yourself in the hands of the kitchen. That satisfies whatever I want out of cutting edge adventure. I don't know that I would have chosen to say what Eatmywords said, but I think I understand what he meant. In the end, I don't think Dan would be the spokesman for sustainable agriculture with as wide a reputation as he's received, were it not for the way in which he handles his provisions. Apparently he's making himself known in Spain for his "farm-restaurant" and will be a participant at Madrid Fusion next year. ← Bux, you are one of the master-egullet-articulators. -Nothing more I can add to your elequent break down of BH. It's right on. But perhaps my "molecular" ref was excessive. (We all know this topic, what is/isn't molecular, can be discussed to death). I'll digress w/the notion that BH does cutting edge/innovative cooking esp w/produce. (Take the Summer Salad on the current menu finished with a mushroom gelee or the Tomato salad with w/frozen cucumber and watermelon). Is it as avant garde as WD? Ofcourse not. But compared w/our meal at TTR, I think so.

You can speak for me. (just this once : ) I can't add very much other than I wanted to love it as much as everyone esp since I never made it to the original. The apps you forgot were the chicken terrine w/was very good (a tartar like texture) except it didn't come w/bread/crackers. (We used the dinner rolls w/was disappointing since I ate two already and would have liked a different texture/taste). I though it odd. A bigger disappointment was the smoked eel and coleslaw. -reminded me of a good deli slaw (w/raisins and apples) but w/minuscule pieces of over salted eel. Not good. I think my pork was done sous vide. It had a prime rib texture w/was interesting. Too bad it was loaded with webby fat. (I trimmed away some 20%) - Little Owl pork chop comparison? -no posiblay amigo! As you mentioned, the fish were seared fine if a little overdone but had little seasoning. All these dishes resembled decent Country Club fare. I don't understand (with their cutting edge reputation) how they could send plates out like this. Also, I don't get the Blue Hill (lite or other) mention/comparison. BH is much more cutting edge/molecular/adventurous/better. To me, TTL was like bland classic French w/a lean on organic/good ingredients which, per my experience replaced the need for flavor/sauces. Put simply alot of it was pretty bland. I agree with Doc re good atmosphere makes for a (delusional) better experience and vice versa. Unfortunately, TTL's very warm aesthetics and friendly service did not counter balance the price and execution. I'd like to think we hit an off night or menu but for the prices I don't know if I'll be back.

Admin: A side-discussion on MSG that evolved in this thread has been split out to a new thread here. Hmm, I don't know if it's so shameless. He's getting the hype cuz no one else has done it. It's deserved. The food at Momofuko is very good. The simple concept has succeeded nicely (it's always packed) not to mention many of the regulars work in the biz (a high % being cooks). When that info circles around (and it has, everyone knows who eats there) you get much respect. As for MSG, I don't get the objection. It's found naturally in a lot of things like tomatoes. What's wrong with it and why shouldn't they use it (assuming they do)?

Finally had a chance to add a couple pics from that night:

Nice link find N-dog.......who is this Augie and where'd he get these pics?......beautiful! btw, nice review Sneak!

Hmmm, I don't know, Bruni's giving bad vibes already. Judging from the prices looks like a comparitve meal at Per Se would cost less. He's going to get the high powered microscope for these prices. I predict (in 4 weeks) Bruni will scalp him with 2 stars. Is it possible?

Do us and yourself a favor and get the cross st so we can give you propper recs (according to location).......If they're busyboys they won't want to stray far from the office........Manhattan is small but it's huge when you only have an hr to eat.

Brdwy and what? (It's a very long ave) Have you considered that the foody-boss might be an EG-member? May want to tweak some details.

I would think "aficionado" hints to the latter. Maybe they need advance notice? Like it's the whole chicken and it takes some spl prep and a while to roast/cook?

Was just thinking the same thing. I had a fantastic meal at Carne Vale in E.Vlg. All inclusive for $35. As good as Plataforma albeit a much smaller salad bar and less meat options. Nevertheless, the sides and every cut of meat were done perfectly. Add the slightly hipper vibe and you've got a real winner. (Not sure if your Japanese friends care about that but it could be fun).

Pls stop! it's enough I spend so much time on here (while at work).......I can't be laughing this loud on top of it!! No more.....pls!!

It's in E.Quogue and it was (hands down) the best meal I've ever had in the Hamptons. I can't remember what we had (it was a couple yrs ago) but I remember strong attn to local/organic ingreds and very fresh fish. I think it's on par w/many upscale Americans in the city. It's owned by a very nice couple. He, Christian Mir (the chef), is truly talented. http://www.stonecreekinn.com/pages/about.html