Eatmywords

haha.....I only got the pictures up because you helped me....thanks again. (apologies, if you are bombarded w/help requests going frwd : ) You are correct, based on what we tried or the menu, I didn't see any sous-vide or out of ordinary cooking techniques. In addition to funky/unique scs several jellies and foams were present though. Maybe more Blue Hill than WD? Whatever the case, it was all very good.

I went Tuesday night......(bare with my novice writing skills and the blurry cell phone pics) Arrived around 8pm with no ressy. Room and bar almost full. They were nice in offering us a four top in the bar area (we were only two). Started with a Spanish sparkling which was perfect…...crisp, slightly fruity, not too dry, reminded me of a Prosecco. When I was ready to move to white (btg) they were generous in offering a sampling (-yes, this is common nowadays but not a given and a gesture my picky self appreciates very much). I wasn't crazy about the two I tried so I settled on the only Spanish rose which was perfect…..both around $10. They started us with an amuse bouche of pickled sardine wrapped around itself and tucked btwn two soft brown slightly sweetened crackers over a squeeze of brown and green sc. We were encouraged to swipe into both scs and consume. We did and our taste buds were rewarded. If you like mackerel used in sushi you w/def be a big fan. We were offered 3 or 4 types of in-house baked breads. We both chose a soft french roll and a cornbread (cut into long squares). Both delicious and required restraint from devouring immediately w/the scallion butter. I paced myself using the bread w/our first app, the cheese plate, w/consisted of Ibores (firm goat), La Peral (a mild blue cheese), Pau (semi-soft goat) and a Roncal (firm sheep). I'm not a big blue cheese guy (unless in salad or on a burger) but this one was the best I ever had. Not strong and soft like brie. They were all good and served with sides of walnuts, green apple and quince paste which was out of this world and worked perfectly w/the Pau (my favorite). The only negative was that the portions were a bit small. I would have added maybe 25% to each slice……no biggie…..$13 Shared another app; rabbit confit with leg and a chicken leg (-why did the chicken leg cross into the plate? No clue but it was tender). It came w/cauliflower puree and shitake mushrooms but there was so much more to it maybe dates or figs or something sweet. The presentation was impressive, the pulled rabbit meat was lean and worked right with the shitakes. Very good esp for $13 For my main, poached Mahi mahi w/portabella confit and zucchini done in a crème fraiche Avruga caviar sc. I imagine it was poached for no more than a minute or two because it was rare enough to still be flopping (just the way I like it but some might prefer a longer dunk). The caviar and craime fraiche sc had a smooth, silky texture. Really enjoyed it…..$24 My friend had the steamed lobster w/pickled rhubarb, salsify and vanilla puree and it was as good if not better than mine….$28. (I was happy he didn't mind sharing : ) The level of execution in the scs was apparent and reminded me that Mr. Urena had worked for Mr.Bouley for many yrs. Our friend, Nathan showed up for drinks and sampled both. He conceded it was much better and ambitious then he expected (esp compared to Suba w/I haven't tried). We were content on skipping dessert than I remembered who was in charge of sweets (the former WD soldier, Caryn Stabinsky). I confess I've never been to WD (it's on the list) but as many of you know, they are as famous for their creative desserts as mush for their food. So we undid a notch on our belts and agreed on the Café y donuts (yeast donuts, coffee milk foam, espresso gellee and frosting ice cream) and Remolacha con chocolate (beet panna cotta, chocolate sc, chocolate cookie, orange salt, sour cream ice cream)…..all are $11. The donuts were light pillows of delight and when you sauced them in the accoutrements you were taken to a donut heaven that Mr. Krispy and Mrs. Duncan will never know. The beet panna was also something I will not soon forget. (I found myself asking (myself) "how the hell did she make this?". It wasn't too sweet and the beet didn't overwhelm. Never tasted anything like it. (Some people marry for money, others for power but Caryn, would you marry me for dessert?) The room is a long rectangle, seats apprx 60 with another 10-15 in the bar area. Design is contemporary/modern with soft yellow tones on the table cloths and walls. A pretty, spanishy arch was carved into the entrance which agrees. I thought the lighting was a bit too bright otherwise it's a nice space. I esp liked the funky silverware, various plate shapes and bathroom faucets, which Martine (Alex's wife), chose after a painstakingly long process. (I can't explain them too well but imagine a tilted glass flying saucer with a steel joy stick handle through the middle……water flowing out of the base of the stick and over the saucer into the sink……very cool…..I highly recommend a viewing) I won't deny that I wanted to like the place after five minutes. The warm and quirky staff exudes a professional yet casual vibe that made us feel very welcome. Martine and Alex are low key and very approachable. I didn't feel awkward requesting a visit to the kitchen and introduction to Alex. He was gracious, relaxed, genuine and happy. Just a super nice (and talented) guy. Caryn was busy desserting plates but took a moment to say hi and seemed very sweet. I really enjoyed Urena and look forward to another visit.

That's unfortunate on the tasting esp the desserts which I thought were fabulous. I think the al a carte options are much more interesting. I'm posting a review once I figure out how to load these not-so-clear pictures.

I went last week for the first time and had a super enjoyable experience. The owner, Mani(?) should get a trophy for best host. Without ever seeing me before (or Nathan) she came over with a big smile and encouraged us to sample wines before choosing. A few minutes later she came over with a sheri she liked and poured us 2 nice samples then she did it again later w/a different one. (4 nice pours btwn us). Not to mention the creative tapas is among the best I've had in NY. We had the fried chickpeas, fava bean sprd, crostini w/chocolate sc and chorizo, lamb skewers and a couple more. What's cool is several items have small/lrg option so you can try more. I really like this place.

That is nutz! and illegal! Call Modern and say your refuting the charges, then your credit card company to have them investigate. Btw, the Bar Room Rocks!

It was mildly enjoyable reading of his humbling experience and it's fun to relate (esp if you've waited tables). But agreed, the accounts are nothing we haven't experienced, read or watched in many movies. Does anyone think this will effect his review style? (Maybe he'll amend the Al Di La rating to 3 stars since he can attest (through a weeks experience) that servers can be "harried and distracted" and how easy it is to forget an order or utilize a chipped plate).

Though I'm a huge fan of getting out of Manhattan (to eat), the burger is one thing, I feel very well represented. If anything I travel more so for the many ethnic options, Korean, Thai, eclectic, etc. Anyway, on the burger topic, I went to the Wall St location of Bobby Vans on Exchange and Broad St. last week. Ate in the grill room/bar under the restaurant. The burger, at $13 was a major steal. Top quality, very lean sirloin (w/just enough fat) on a fresh, well constructed roll that held up very well to the inch and half fat patty. Was cooked to my specs and came with fries and rings (major bonus on the duo). One of the best burger platters I've had in a long time. On top of this, the room is simply amazing. I learned it's an old bank vault (historic landmark?). The original (massive) vaults, doors, safety deposit boxes, etc have not been touched. Even if you don't eat, I highly recommend everyone have a look at this place.

I'm with the Hell's Cucina people. As my neighbors indicated, dining options are endless for every budget and type of cuisine esp with the ongoing renaissance of 9th Ave and the proximity to the most elaborate food court in the world (Time Warner). Not to mention the many performing arts venues and the best reason of all, a big backyard called Central Park! : ]

I think the pork buns are perfect as is. (Pls Momo, if you are reading this, don't change a fregin thing!) The marinated cucumbers (rice vinegar) offset the sweetness of the hoysin and saltiness of the pork perfectly providing for a refreshing, tangy finish. I could make a meal of these, no problemo. Also enjoyed the spicy tripe app, perfect texture, very tender. Loved the Ssam burrito like wrap w/pork, rice, edamame, onions, pickled shitake, kimichi (served only at lunch). Some might say this is too sweet as well but again the veggies, pickled and not provide for a perfect balance. -So good and a meal in itself

There's a blurb in NYMetro re Alex Urena's new place set to open this Monday. http://nymetro.com/nymetro/food/openings/15532/ . I called to get some info and spk w/a friendly woman who informed that reservations are being accepted for opening night on). They'll be room at the bar for tapas/apps, $60 prefix and a $90 tasting (pairings available). From what (little) I know about Mr. Urena (not sure if he was there when I ate at Bluehill, Bouley or Marseille) and what favorable mentions I read in Doug Psaltis's book; "Seasoning of a Chef" I'm very curious to sample his take on Spanish fusion. Judging from the blurb's mention of dishes involving mustard paper, chorizo emulsion and a former WD-50 pastry alum it is sure to attract strong attn in the NYC foodie scene and here. Is anyone excited or know anything about this place? Are comparisons to WD in store for Urena?

I'm not justifying the crazy wine btg prices. Just out of curiosity though I priced the 04Cakebread Sauv. I saw a range (retail) from $20-30. Obviously they're buying by the case/bulk/wholesale, etc so I'm guessing around $15-18 a piece. If that's accurate according to industry standard (house should make their money back on a bottle after the first glass) than $20 is not so obscene. Am I way off here? I agree, too many add ons are annoying. They interupt the experience forcing you to weigh out what is or isn't worth the extra cash. There should only be a couple supplements on any menu.

Oak, you hit the apple on the head. With all these negatives, how does he bestow 2 stars? How could Modern and Grey be in the same constellation? What is he basing it on? Is it food, service and decor? If so, what is he smoking and why doesn't he offer to share? If he cut his lip on a cracked wine glass does that get factored in or shrugged off because everyone might have a cracked glass and the room is packed with romantics who've waited an hr and 15 for fresh raviolis in brown butter? (-I had them btw, decent dish but a bit on the boring side). Def not a two star, one w/be a stretch but not shocking.

Nice Raji! How ironic that you should answer my question before I posted it. That's a crazy notion that they're slaving their labor out at $1 an hr (if it's true). Interesting (and sick) stuff to say the least.

Speaking of all this buffet stuff, can anyone tell me how those mammoth Chinese buffets (in the burbs) can afford to lay out banquet portions of mussels, shrimp, oysters, clams, king crab legs and at times even lobster for $9 bucks a head? (Is it because the hurds mostly stick to Rst Prk Fried rice and the artery busting General Tso's chicken?.......hmmmm

Pretty cool, didn't see that. One thing to watch out for with these infused vodkas though. Some of these places use the cheapest-crap-ass-paint-thinner-quality vodka to make them. I can remember a delicious cranberry batch a couple years ago that went down a little too easily. (It was followed by a vicious hangover the day after).

You mean the place directly across the street that quotes "Attitude Adjustment Hour" on the awning? I think of RVR more like a Russian tapas place w/their best (or more eddible) offerings being smoked fish and caviar. After a couple of those heart shaped mini pitchers of flavored vodkas (I believe they offer a few more flavors then the Sam) who cares how bad the food is? I really need to take a trip to Brighton and sample the latest and greatest eats. Nathan, you should organinze a field trip.

I did all you can eat sushi a few times in my formative (qty over qlty) years. Whata way to turn yourself off to a delicate, beautiful cuisine. I think my last one was 10 yrs ago at Yuka. (accurately nicknamed "Yuka-Puka" by some of my UES friends relating to what can happen after 3 Sapporos, 6 rolls and 22 pieces of low-grade sushi (p/person). - Although I never did, that sickening, disgusted, over-stuffed condition made me vow never again. For me (like most of you) when it comes to NYC, Indian buffets are the way to go. Unfortunately, almost every place I know of offers only a lunch service. I did find (by accident) a-hole-in-the-wall-cabby-hang on 10th Ave and 47th (discussed in the Best Bang thread) that offers a solid assortment all day and night (till 12pm). It's not one of the best but the price ($6) and hours bump it up big time in my book. Others I like (brunch/lunch only): Sitar - 56th & 6thAve $10 Indian Taj - Bleecker & Sullivan $8 Chola - 58th & 2nd Ave - the more upscale of them all - $14

And I was excited to see Johnder's mention of the Modern's Liverwurst Pate! I could spread it on molded Wonder Bread and it would still be awesome!

This ain't easy. Can I start off with two? The lobster in a velvety porcini reduction at Bouley Upstairs. Never tasted or experienced a sc with such texture. I had to touch it. He really is the king of all sauciers. The sweetbreads in a balsamic reduction commingled w/foie gras terrine at Montrechet. Pure decadence. (this place deserves the respect and attn it used to garner!)

That description is very pretentious, making it sound like they harpooned it and then brought it directly to the table. But the most important thing is taste, and your meal obviously had that in abundance. ← I don't know about you guys but when I hear "harpoon" I think lots of blood, anger and struggle. Can you say Moby Dick Mr. Bouley? Hey, is the pumpkin seed oil meant to pacify? All jks aside, thx for the review. It's been on my list for so long (keep forgetting about it w/so many recent openings). I'll take a stab at it soon (no pun). Hey, is there a bar you can dine on?

Forgive my ignorance but at what point do you say this is how I want to tip, deal with it? I suppose if you really feel you've done wrong how about; "Excuse me o'master-of-thin-fish-w/good rice, I'm very sorry I wanted to add to your livelihood and help put your seventh child through Stamford Law. Pls forgive and don't poison me with Blowfish liver for this nice jester".

Though, I haven't been to Sugiyama in a long time (and only because it's super pricey) it stands out as one of my best kaiseki experiences. Out of some 8 courses all are done with such refined precision and level of execution that will leave you and your guest(s) awwwed and ahhhhd. The cook-it-yourself toro and other sashimi over hot rocks was a unique and memorable one (sorry, I can't ellaborate on the rest, it's been so long). That said the room continues to be full (I walk by frequently as live a block away). I w/stick with your ressy and come back and tell us what you thought.

Had a good meal here last night with Nathan: -Seafood bean curd soup; simple egg drop base w/a even consistency (not too thick/thin, just right), chunks of small shrimp, scallops throughout, was very good but not "oh my god". Still for $3.95 a steal. - Steamed scallop dumplings - 3 nice size round saucers for $4.95. They were so fresh, like they stuffed the scallop in the dumpling 3 seconds before steaming. Wonderful. I could have made a meal out of 3 more orders. - Oysters w/Blk Mushrooms and snow peas in a lt brown sc. I've never seen larger oysters in such abundance served this way. Think giant oyster, think slightly less plump than your flip cell phone, yea, that plump. Besides the size they were as fresh as the scallops and worked very well with the mushrooms. At $13.95 a major price buster. - Steamed shredded pork and squid - the only slight disappointment. Looked like corn beef hash and presented the way you would, well present corn beef hash; shmeared on an oval plate. Not a great visual. Came with small pieces of white squid undistinguishable but somewhat tasty. $13.95(?) The room is a bit more elegant than it's neighbors but as bright as a 7Eleven. (-I never understood this. Is it that they take so much pride they want you to really see what you're scarfing or perhaps a way to keep you alert (and agitated) and moving towards the exit upon completion?) Anyway, the service is efficient and less brisk then others. The staff seems happy which is not common in CT. I w/def go back. Hopefully with 4 or more adventurous eaters to sample the vast Cantonese options.

I had a really nice meal a few months ago at a cozy little French bistro called Bacchus (Atlantic Ave and Bond st). Nothing too inventive but the food is executed very well. Pate, steak frites, coq au vin and whatever else we had were very good. They also have a diverse and very reasonable (mostly French) wine list.

I live right next to the Time Warner building. If Masa and/or Keller need a place to stay tonight I'd be willing to trade them a queen size air-mattress for a 12 course tasting. Let's see, my book looks clear for Masa on Friday and Per Se on Saturday. Can someone let them know? (Oh, and would pairings be asking too much?....nah)