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spaetzle_maker

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  1. The photography in Uyeda's book is delectable.
  2. Agreed that's a fine drink though if the vermouth in question is that fresh and that good I'm more likely to go the Bamboo route or maybe even just on the rocks with a twist. I drank a frightful amount of vermouth on the rocks this last summer, and didn't regret it one bit. I've always liked a 1:1 ratio in my martini, but worried it meant I was unsophisticated I'll have to try a 1:2 ratio but I am wondering what the "Bamboo route" is?
  3. That's pretty curious about the wine - At ssam bar, I've always been served wine in a normal wine glass. At noodle bar, however, wine has been served in a small juice glass.
  4. Last night, I enjoyed the Smoked Palomino: amontillado sherry, mezcal, grapefruit, lime, salted rim. Perfectly balanced, deliciously smokey. Totally blew my mind and is probably now my favorite cocktail in nyc. Close contenders for favorite are the Watermelon Sugar and the Whoopsy Daisy.
  5. spaetzle_maker

    Per Se

    nicknormile, welcome to the boards! What a wonderful post!
  6. What a wonderful and well deserved review!
  7. no celery ← I've had that dish a few times with varying amounts of celery. I think the time that it had the most celery in it was that night that you (Kathryn) had it. I happen to love this dish - I can't get enough of that nigori, chamomile broth. I also enjoyed some dijon spaetzle with a duck crepinette (sp?). Delicious. I approve of their spaetzle
  8. Definitely! Definitely! I feel like I caught onto those late in the game. They're delicious. Even when I'm not planning to order them, something is amiss in the world when they're not in the menu...
  9. I'm curious about what's going on too. I remember Kevin telling me that they were definitely going to be shaking things up in the menu - I wasn't sure when that was supposed to happen, but from the size of the menu, it seems that it'll probably be soon? Something about homemade rice cakes and pasta amongst some other things? I didn't get the feeling that they were going to be more of a bar with snacks though... I think that the food is just going to be a lot different. I agree about those scallops - really delicious.
  10. We went there, right? I completely agree - it was fine, but not more than that. And we tried a lot of different dishes. I think it said the new chef has been there for 4 months, which would include that visit . . . Off night? We didn't order well? The review surprised me. ← Yes! That's exactly the visit that I was thinking of. It was towards the end of May, or in early June. We ordered a variety of dishes - I don't recall anything that evoked a "WD-50 meets Lupa" impression. Perhaps these dishes hadn't yet been introduced on the menu? Most of what we ordered was traditional trattoria style food - I remember the pizza being slightly disappointing and the pastas were good, but I didn't find them to be as good as Lupa. Well, I look forward to hearing more impressions about Perbacco and some more menu recommendations.
  11. When did the new chef arrive? I went there towards the end of May and found the food fine enough. It wasn't anything I'd rave about though.
  12. spaetzle_maker

    Maoz

    That's very interesting.
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