Taboni

Love the last kitchen. I am trying to swing a LaCanche Cluny for our upcoming kitchen remodel but there really is no way I am going to convince the wife to justify the price. Waaaaaa.

Sorry I don't have a recipe handy but my mother used to make pigs feet in aspic for my father when I was a kid (Studynets in Ukrainian) It grossed me out at the time since my father would eat it for breakfast.

Hitmanoo I wish there was a place like this during MY Lafayette days. Just had my 20 year reunion this year. Wow I'm getting old.

I think you can get away with a steak under $30 at Angelo & Maxies funny enough (but not a favorite place of mine) or maybe Les Halles?

I normally don't mind abbreviations, but one that kills me is the absurd 'mater for tomato (actually its not even an abbreviation since they are both 6 characters long). I hate this stupid word.

We eat alot of pineapple so I bought one of these after seeing it on America's Test Kitchen. I love gadgets that actually work. Pineapple slicer/corer

Lamb's Navy on this occasion for me. Always keep a bottle on board when racing offshore.

Had my first experience at Nicholas this past Saturday despite living only 2 miles away but it definitely will not be my last. We arrived a touch early and decided to check out the new bar that I have watched being built on my daily drive past. The bar was empty except for one other couple and it really felt like a totally separate venue rather than a "restaurant bar" where one might have a drink while waiting for a table. I think this feeling goes well with the concept of being able to order essentially the same menu as the restaurant presented tapas style, along with a very relaxed dress code. (They really should think about frosted windows however, or something else to block the lovely view of Rt. 35) My apologies but for the life of me I cannot remember the amuse as it was a pretty long night. I toyed with the idea of the 6 course menu, but I really wanted to have the pork as a main course and it wasn't offered on the menu. Rather than make an issue, (which I am sure wouldn't have been a problem) we decided to stick with the 3 course menu. We both started with the seared scallops with toasted almond vinaigrette, which were done to perfection. They have singly turned my wife, who has never ordered a scallop in her life, into a "can we have scallops tonight?" person. Perfectly seared, melt in your mouth. Next was the pulled pork for me and the butter poached lobster for my wife. I must say that this dish (the lobster) was the most memorable restaurant dish I have tasted in a long time. The butter/bacon sauce was intense with the smoky flavor from the bacon but it did not overpower the lobster, which would have been excellent just on its own. (note: I think next time I order this dish I will ask for sauce on the side so I can taste the lobster both ways). The pulled pork with cinnamon jus was very good, but maybe a little too "chopped" rather than "pulled". Contrary to other posters, I found the jus a little too timid, and would have preferred a touch more cinnamon flavor to it. I did love the parsnip puree. As for wines, my wife had a half bottle of 2004 Puligny Montrachet (gotta love half bottles). I was undecided on a wine, and this is where Nicholas really shines. I had a conversation with the captain (who like all the staff was extremely professional and helpful) and then Nicholas (in suit) came over and suggested that since I may not want a whole bottle, he opens some special bottles to serve by the glass. He then gave me a taste of a 1994 Dominus, which was superb and at $25/glass was an excellent value. The cheese course followed, which was very interesting and well presented, with dried fruits and raisin/nut bread. We chose a Manchego (ok), Camembert (better) and two outstanding selections, a triple cream Brie which was among the creamiest I have tasted, and my favorite, an Epoisses. I have never had this cheese before and I cannot wait to get some to serve this weekend. I had a glass of 2000 LBV to accompany the cheese. Dessert followed with the Hazelnut Semifreddo for me and the Beignets for my wife. The Semifreddo was good, but not great. The Beignets were outstanding. My wife wasn't sure how to eat them, wanting to use a knife and fork. Nicholas passed by and whispered to her that it was perfectly ok to eat them with her fingers. We ended the evening after 3+ hours with another glass of Montrachet for my wife and a 20yr Calvados for me. I cannot say enough good things about this experience from the food to the impeccable service. We were planning on checking out the reincarnation of the Fromagerie under David Burke for our anniversary in August but I can guarantee I will be back at Nicholas before the end of the summer.

Because Irn-Bru is just soo much better than root beer????? Yuk

Skirt steak is from the diaphragm.

Marble rye, anyone? No soup for you! ← Chocolate Babka....mmmmm!!!

I will be firing up my smoker with a brisket on Saturday but we have reservations at Nicholas for next Saturday!!! (my Father's Day present!)

Sopranos cookbook anyone?? Fuhgeddaboutit!

Bitburger Pilsner Urquell also a fan of Brooklyn Pilsner, although not as readily available as some of their other beers

Where's my wine clip??

In reference to your title, you'll want Timothy Taylor Landlord, much better than Best.

Nice steak Daniel.

Except the reference has little to do with fennel......

You mean finook?

Exactly. I agree with you about Stella. I used to love it on draft when I lived overseas and it is a welcome alternative here (but I do miss that extra half ounce in the bottle!)

Was only trying to introduce a little levity to the brewing hostility. On another note, am I the only one who finds Heineken Light a bit devoid of flavor? I know its a light beer but I am a bit disappointed since I really want to like it, but it just seems a bit bland compared to even Amstel or Beck's light

Handbags at 10 paces.

Seems like an awful lot of trouble and time to make an omelet, even for a large amount of omelets.

I vote for Elmora Bagels. Been going there for more than 30 years and they are still the best.