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Jesikka

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  1. On a short visit to Phoenix, I had a wonderful dinner at Noca on Saturday night. My hosts had suggested Noca based on a very positive review they had read, but it was only after I looked it up on egullet that I realized it was owned by Molto E. Our experience was positive from the moment we stepped in the door. Unbeknownst to us, we were greeted by Eliot (Molto E) at the door and then seated at a central table near the large open kitchen. I started with the parsnip soup, which was incredible. It was served with roasted root vegetables in the bottom of the bowl and a drizzle of honey and
  2. I really don't think that either EMP or Le B encourages their patrons to have loud conversations that disrupt the dining experiences around them. I'm sure that a simple heads up to your servers could have easily ended that problem. Or a quiet word with the disruptive patron. I think it's a bit absurd to suggest that there's a difference in "how people feel they can act" at EMP versus Le Bernardin. There's clearly a difference in how people feel they can dress, though it seems clear that the level of formality does not dictate appropriateness or attractiveness in all cases.
  3. I think the issue of dress code is really that people seem to have absolutely no standards for appropriateness if you don't give them very clear and firm direction. For men, that generally means a jacket. Could a guy look dapper and well put together in the right pair of jeans and a button down or the right slacks with a sweater? Of course, but most men will look schlubby and messy. Women get more leeway, but appropriateness is certainly an issue. Can jeans work with a nice top? Sure, but I really don't need to see three inches of your stomach/hip/whatever that area is called. It seems
  4. Jesikka

    Rhong Tiam

    Can anyone tell me whether Rhong Tiam has closed? They have not been answering their phone for over a week and they seem to have disappeared from Seamless Web. Is this a vacation or a closed restaurant?
  5. Although I find myself stuck in the middle here, and am not in the "anti-4-stars-EMP" camp by any means, I personally object to the fact that they serve PLENTY of meals that arguably aren't even 3 stars - specifically the 2 course lunches. This NEVER happens at Per Se, JG, Le Bernardin. Everything that leaves those kitchens are 4 star quality, they constantly strive for the very very top every single time you visit - even in the salon at Per Se for example. They prove themselves from the second the door opens to the second the door closes. If you go for the dinner tasting or Gourmand, EMP
  6. Jesikka

    Dinner Party Menu

    I wanted to do something seasonal and using top quality produce from the greenmarket, so mushroom risotto wasn't really going to do it for me. Carnaroli is a very absorbent very white (in color) rice. A lot of chefs like it better for risotto than Arborio. They sell it at my Whole Foods.
  7. I'm looking at 24 inch ranges right now and looking for recommendations. I rent my apartment and my landlord will be paying the freight (or at least as much of it as I can convince him to cover), so aga/viking/wolf/blue star, etc. are probably out of the question. Anyone know anything about 24 inch ranges between say $800 and $2000? Your advice is much appreciated.
  8. Jesikka

    Dinner Party Menu

    Thanks for all your suggestions. I did the leg of lamb from Molly Stevens, which was perfectly tender and fell right off the bone. The vegetarian ate some of the veggies with the lamb, which I considered a good sign. The risotto was made with carnarolli rice, homemade veggie stock, fresh asparagus, a half package of frozen organic peas and some parm (standard, in other words). Veggie stock was better than this carnivore would have expected (normally I use chicken stock for everything). Delicious and springy. I took the veggies from making the stock, pureed them and added some butter and s
  9. Jesikka

    Dinner Party Menu

    That sounds fantastic. It looks like the recipe is online. I think I am now settled on a menu of spring risotto (peas, asparagus, morels?- I'll figure it out) and braised lamb (maybe Molly Steven's 7 hour leg?) and a salad. I figure everyone can put cheese on the risotto as they wish, the vegetarian will have plenty of food without the lamb and the salad will go with everything. Someone else is bringing dessert. I might do an app as well, though I haven't determined what that will be. Acceptable fare? Does anyone have a spring risotto that they love?
  10. I am planning a send off dinner for one of my law school roommates and her boyfriend, who are moving to San Francisco. A few other law school friends will be joining. The boyfriend is a vegetarian and one of the other attendees "doesn't like cheese." I'm a bit at my wits end about what to serve. I was planning to make batali's fresh ricotta and asparagus ravioli as a starter and then do a main course of poussin with a quiche or something for the vegetarian. Since the issue of cheese was introduced, I'm not sure how to adjust the menu, but I'm beginning to think that family style dining mig
  11. I can't see any reason that anyone would have coffee and/or breakfast anywhere but Abraco ever. So I suppose that would be my recommendation.
  12. I was at lunch with BryanZ today. I continue to have a conflicted relationship with this restaurant- which I've just never had that revelatory experience at. While I thought our lunch was excellent value and I also really enjoyed the skate and the veloute, none of the other dishes really stood out for me. Although the food is often beautiful and universally tasty, it just doesn't EXCITE me. When I compare that lamb dish to the dish at Corton, I'm never going to crave the one at EMP, though it was delicious. It's not that the food here lacks soul- the accusation that one might make of the
  13. Jesikka

    Redhead

    I think their cocktails are pretty similar to any restaurant bar that has put emphasis on making a list of great cocktails but not spent as much time on training as they should. When properly made, the Redhead drinks are great, unfortunately that seems increasingly rare. I think the focus has been off the bar since the restaurant opened. However, having been to Redhead when it was just a bar, the crowd REALLY does not seem to be made up of cocktail drinkers. If the cocktails were up to the quality of the food that would certainly be extraordinary.
  14. Jesikka

    Redhead

    I'm not sure where you got the idea that Redhead is a cocktail bar. At the time it was just a bar, it was a lot closer to a generic bar that did a better than average job at cocktails, which is still what the bar is. Most people sitting at the bar at any given moment are definitely drinking beer. You are right, of course, that the food on average is better than the drinks on average. The reason to go is for the food, but it's hardly a terrible place to grab a beer if you're in the neighborhood.
  15. I may be biased by my love for the chefs, but I think I can fairly say that my dinner at Bite Club was truly excellent last night. Since my first dinner there just after they opened, D & A have truly developed their style and refined their technique. The portions were spot on, the dishes were hearty and wintery without being too heavy, and the atmosphere (a townhouse on the UWS) was beautiful. I don't have a copy of the menu, but the dishes included an amuse of apple squash soup with a foie-reo (peanut butter cookie with foie gras filling); cauliflower flan with caviar; slow cooked duck e
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