freshherbs

i would like to add that i am extremely rich and only wear the nicest, most expensive clothes. when i go to restaurants the servers still look down their noses at me. but that is fine, because i don't like to mingle with the help anway

i once bit into a sandwich and the bread kinda scraped/cut the roof of my mouth. who can i sue?

thanks percyn, the bone marrow looks amazing. going in two weeks...i will report back

i think it was, just above my head. btw, Juice seems to have picked up nicely at the bar where Eben G left off. anyone know where Eben is working now?

as a constructive (?) criticizer here, i too appreciate the sentiment from you, chef. after all, it is you putting it on the line every night...i am just eating it and commenting. one is clearly easier than the other. additionally, eG is one of the few places in the world where basil seeds are seen as too mainstream:) congrats on your success, it is hard-earned. i just may be back to taste the new summer menu...

okay, huge fan of wd here, but a few weeks ago I had dinner and ordered a dish that had a mushroom panna cota that literally looked like a big turd. it was really unappetizing.

i still love Landmarc, whether or not it is overrated. i would (and have) eat there every week. can't overstate the appeal of easy french done well and well-priced wine list. oh yeah, and nice warm setting

unfortunately i would have to characterize my visit as barely interesting and not very delicious. bummer.

totally. a real trip inside too. makes you feel like you are not in nyc

went to R4D last night...totally disappointing. I had the Ice/Ice which was basically a cream custard filled with (not enough) espresso syrup. then topped with a passionfruit jelly and "basil seed caviar", which is basil seed suspended in jelly--available anywhere in Chinatown. on top of that was some coffee sabayon. all served in a martini glass. $14, not worth it wife had the RED. Raspberry Bread, which was sort of freeze dried rasberry merengue--think astronaut food, but served in the bag--eww. Beet sorbet, yawn. vanilla cream in red wine sauce--delicious, but not red. and a hibiscus vodka jelly with basil buds on top--buds tasted just like pot. must of been what Goldfarb was smoking when he conceived of it. overall, the service was not great, as mentioned in many posts above. I asked for a machiato, and my server had no idea what it was. he asked someone else and eventually brought me a cappucino. whatever. chef goldfarb hovered creepily over us while we ate and generally kinda freaked me out. $64 bucks in total--totally not worth it. MUCH prefer Sam Mason's desserts and can't wait for his new space to open!!

ditto to "it's fun". but they sometimes have been known to yell at you down the block if you don't tip well

if I am not mistaken, doesn't Jim's version also have an Indian spice in it? I am thinking some sort of exotic simple...

fwiw, not sure how many of you have had Kummel, but it tastes EXACTLY like a piece of good jewish rye bread (with seeds, obviously). in the 40's and 50's, Smirnoff was actually a leading brand. Kummel traditionally comes in a bottle shaped like a bear, not unlike those honey bottles you see around. personally, i find Kummel to be unappealing but i always thought it would be interesting to mix with a good smoky single malt and some worcestershire to try to make a cocktail that tastes like smoked pastrami on rye...

well, not food exactly, but there is a great bar on 13th st btwn 1st ave and ave a. called keybar. owned by hungarians. serve lots of unicum and zwack (unicum's new product) egeszegedre!!

one thing that Union Square Greenmarket has that SF can't touch? Martin's Pretzels--the best around. One thing that SF has that NYC can never touch? Zona Rosa burritos on 17th and Valencia and the tamale lady in the Mission often found at Zeitgeist bar on Duboce and Valencia. okay, that's 2 things

I actually worked on the "Pork. The Other White Meat" campaign back in the day. As a result I spent way too much time with the National Pork Producers Council and even was a BBQ taster at the National Pork Show (a thread for another time). Needless to say, the NPPC even reco's cooking to medium rare...that is, when the juices run clear or 150-155.

now we're talking. i will report back with notes and pictures. egeszegedre!

thanks Gifted...great resource. anyone else?

throughout the years there have been 7 Pimm's Cups (including two No 3's) No. 1 Cup: the original, with gin base No. 2 Cup: the original whiskey sling No. 3 Cup: the original brandy sling No. 3 Cup: Pimm's Winter Cup No. 4 Cup: the original rum sling No. 5 Cup: the original rye sling No. 6 Cup: the original vodka sling unfortunately only No 1 and Winter are available today...and today's Winter Cup is not made with Brandy (as far as I know) i believe I have a picture somewhere in my archives if people are interested in seeing them edited for accuracy

Suze is very interesting, albeit an acquired taste. To me there is a definite mold or old socks component to the aftertaste, but others don't agree. I have had several cocktails made with Suze at Pegu Club -- the one that sticks in my mind was called a "White Negroni." Hee hee hee! ← I recently acquired a bottle of Gloss de Suze which is a cherry liqueur from France. not sure if it is related to Suze. pretty nice. Alchemist mixed it up for me with some Johnnie Walker Gold and Peychaud's. sublime...

I am headed to Budapest in August. Looking for any recommendations--fine dining, street food, fast food, you name it. What must I have??

i think i've heard of that freemans place...supposedly a good bartender there:)~

Eben Freeman concocted this cocktail for a project we did on Ciroc vodka: 1.5 oz Ciroc vodka 3/4 oz fresh lemon juice 1/4 oz simple syrup 2 drops Pastis 2 Anise Hyssop leaves, torn shake hard and strain simple, delicious...

i've never really thought about this, but i think i am an okay tipper. i think my general equation is niceness or ability of bartender x busyness = tip in other words, if the bartender is friendly, personable or just plain good and it is really busy, s/he'll get a good tip (2-3 bucks on a $6 drink) if s/he is friendly, personable or just plain good and it is not busy, s/he'll get a normal tip (1-2 bucks) if they are surly and it is busy...normal tip if they are surly and it is not busy...sorry charlie, bad tip--a buck or sometimes...nothing (gasp) if they are comping drinks...the value of the drinks they comped

i think you'll be seeing a lot more of this happening over here. working for (arguably) the most well-known scotch brand in the world, i have many great nyc mixologists doing some amazing cocktails with scotch--both re-makes of classics (limited selection with scotch) and new to world cocktails. we'll have to invite you over for a tasting... alchemist, what do you think?