carlocheff

Thanks Megan for the tip ,the fact is that i've been away from NY for quite a long time and i don't know when i'll be back and i would really like to keep one of my 5 dinners for a place like that(i mean a place you could find only in New York!)of course the food is important and also to get your money worth but i also need impressions of people that actually tried the place. ciao

I've read quite a few articles and comments about this new monster"eatery" opened by Stephen Starr .I was curious to try it next week when i'll be visiting NY all the way from Padova (Italy) but first i would like to have the opinion of You ,marvellous members of the e-Gullet society. Thanks Carlo

I live in padova wich is the city where le calandre is, as a matter of fact its in rubano about two KM out of the city.the best thing if you are staying close to San marco is the boat to the railway station(about 15 minutes) then the train to padova(about $0 minutes), and then you should grab a taxi(there's no good public transportation to that area of the city)it will cost you about 10- 15 €. it's really worth a trip believe me !

The best thing is allwais to start from scratch of course but if you don't have time or if you are working in a very busy restaurant here is the perfet tecnique i promise nobody will ever find out! Most important is the quality of rice (arborio or Carnaroli)cook the chopped challots with oil add rice pour wine and a couple of cups of stock,let it dry on a hi flame until totally dry,chill on a cold table or metal baking pan on a thin layer .it will take no more than 8 minutes to cook next time you use it ,i used this tecnique in the llast 15 years it really helps a lot in a busy night ..