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mikeyrad

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Everything posted by mikeyrad

  1. mikeyrad

    Amma

    I almost chose that line as my sig. What kind of music, if any, is played on the sound system at Amma? As far as I remember, it was Jazz-house, Downbeat, Buddah Bar like material. But, my senses were definitely more focused on the dining experience. Another fave Shakespeare passage with a musical theme: How sweet the moonlight sleeps upon this bank! Here will we sit and let the sounds of music Creep in our ears; soft stillness and the night Become the touches of sweet harmony. Merchant of Venice - Act V, Scene 1 Vaughan Williams used this passage as the text for his Serenade to Music, one of the most beautiful pieces in the choral/orchestral repertoire.
  2. mikeyrad

    Amma

    My wife Sue and I (and our uncle Sy) had a memorable dining experience at Amma last night. I use the term dining experience because describing the food alone doesn't convey the warmth and graciousness of Bikky, Suvir and the rest of the staff. One can instantly tell that this is a labor of love as much as it is a business venture. The principals share their considerable talents with their guests with the same enthusiasm and pride as a painter showing his works to friends visiting his studio. I can't add much more to the superlatives that fellow eGulletiers have used to describe the Spinach Chaat – fried spinach leaves topped with an Indian-style succotash (sprouted mung beans, corn, etc.); the heavenly Parsi Halibut with mint coconut chutney; the Tandoor Grilled Lamb Chops with sweet and sour pear chutney; or any of the other fabulous dishes that we sampled. However, I can offer how Amma fared using our food rating, er, methodology. If Zagat rates restaurants using a numeric scale (1 - 30) and Grimes uses stars, our ratings have a more experiential and even sexual spin. Well, if music is the food of love, then wonderful food is the music of our survival. In any case, our units of measurement for rating food are... FOOD ORGASMS. It happens when we taste something so absolutely unique and delicious that our jaws drop and we moan, "Oh my God". Although there are many fine restaurants in the city that put contented smiles on our faces, reaching a full-blown food orgasm is anything but commonplace. Amma's rating would then be Simultaneous multiple food orgasms -- too many to count.
  3. I dunno, I think that BN has its place as an inexpensive food-friendly wine to accompany everyday meals.
  4. The only other question I have is whether there's enough of an appreciable difference in quality between EuroCave and the other brands to justify the extra cost ($400 - $500 more for similarly sized units)
  5. mikeyrad

    Amma

    I've got a rezzy tonight. Can't wait.
  6. Are these units useful for aging or are they just for chilling?
  7. I live in a small apartment in New York and am looking for a small wine storage unit that can hold anywhere between 25 and 50 bottles. The unit should be able to fit inside a closet. Any suggestions?
  8. Here are a few posts (including a Fat Guy review) of rm from last summer's Restaurant Week.
  9. there's a dump, and I mean a DUMP on 1st Ave bet 13th and 14th that makes a Cubano muy bueno.
  10. I agree with you completely. The whole idea of an overall rating is ridiculous. Although, I can see a point in creating a spreadsheet that weights or devalues individual characteristics. As for me: I prefer my burger rare, medium-rare. That is a well-charred crust on the outside and red with a little pink on the inside. I also like a juicy burger. I don't mind sloppy. I'm with you on the grease. I like my burger lightly salted. I want to taste the meat first. I can always add salt later. Seasonings and additives (foie gros, a la db Bistro) do count for me. Why not reward a chef's creativity if he or she has built a better mouse trap - or burger trap, whatever? The aroma, and by extension taste is the most important aspect of my rating. Smokiness is a definite plus. The bun is unimportant to me unless it is stale. I generally eat my burgers open-faced or sans bun altogether. Dr. Atkins would be proud of me.
  11. Hmmm, in that case I can't consider this rating to be all that credible. May I then suggest that rather than having one large "meating", set a time frame (2 weeks) and of course, a restaurant. BC members can then assemble in smaller groups, anywhere from one to six people max. No opinions are stated online until after the time frame has expired and all scorecards have been talleyed and posted. This accomplishes the following: 1) It allows us all to partake regardless of our busy schedules. 2) Since we would be sampling the "specimens" at different times, the possibility of basing our final outcome on a "bad kitchen day" will be eliminated. 3) It allows us to share our opinions at the table and enjoy the comraderie while limiting the impact of any one person's opinion on the entire rating.
  12. I've been to Molly's many times and would rate it a solid B, maybe even higher when you factor in value and setting. Since I wasn't there, I have one important guestion regarding how the taste test was conducted: Did anyone state their opinions before scorecards were filled out? I hope the answer is no. I think that many people in a group dynamic can be swayed once someone has stated a strong opinion.
  13. I guess one problem that I have with the term "saltiness" is that it's too limiting. "Seasoning" is more appropriate.
  14. I'm confused about the "saltiness" rating. Isn't that what the salt shaker is for?
  15. Burger Club? He's gonna' have his hands full being in charge of the California Turkey Club.
  16. No, it was just on the last page, lazy. I spoke to Jim. Was that him? Yep, there it was. Any bigger and it would have bitten me in the ass. I think it was Jim who I spoke to. As I said, I think he thinks that we're on a pub crawl.
  17. sorry, must've missed it in the 10 pages of posts. I guess that WE'RE the pub crawl that the bartender (I think he's also the owner - Irish guy ) was talking about.
  18. Has anyone made a rezzy at Molly's? I spoke to the bartender last week and he told me that there was a pub crawl scheduled for Saturday.
  19. My Aunt Gladys used to call it "toilet talk". BTW, Molly's is one of my burger standardbearers. I also love J.G. Melon @ 1291 3rd Ave (corner of 3rd and 73rd or 74th). My wife and I will try to make it on the 11th. Should we get a head count at some point so we can warn the good folks at Molly's Pub & Restaurant, Shebeen?
  20. recommendeded cholesterol check prior to massive consumption of red meat. bring your doctor's note.
  21. I second the Smoochies endorsement and I have no stake in the company.
  22. mikeyrad

    wd-50

    That's a good question. I'm going to WD50 on Friday. I'll ask. Should be illuminating.
  23. mikeyrad

    wd-50

    Hmm, I find it interesting that (with the exception of lissome) all of the opinions posted here before the NY Times review were extremely positive. Since the review the posts have been mixed at best. Is it possible that eGulletiers' pallettes coincide that closely with Mr. Grimes? Or has the Times review made it safe to criticize a sacred cow? Maybe WD50 has suddenly deteriorated. Or is it possible that our opinions (myself included) can be swayed a lot easier than we care to admit?
  24. Breakfast/Brunch: 6x per week Lunch: 5x Dinner: 4x Artisanal: 1 AZ: 2 Babbo: 1 Balthazar: 2 Cafe Boulud: 1 Craft: 1 Fiamma Osteria: 2 Gotham Bar & Grill: 2 Gramercy Tavern: 1 L'Impero: 1 Patria: 1 RM: 2 Union Pacific: 1 Veritas: 1 WD-50: 2
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