LPShanet

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About LPShanet

  • Birthday 10/01/1966

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  1. And how does the new one compare to your homemade version?
  2. So what's the report? Does it taste like the original? And are any of the same people involved or did someone just buy the rights to the name (or steal it)? Also, is it meant to be like the IB Hot Sauce or the IB Real Hot Sauce? The two had different flavor profiles, not just heat levels. Any info greatly appreciated, since I was also a HUGE IB hot sauce fan (especially the Real Hot Sauce).
  3. Masa, $u$uhi

    I went a few years ago, and thought it was really wonderful. You have to decide for yourself if you can handle the price point (I think it's $450 for the basic meal, plus booze, etc.). If you're the kind of person who feels no meal is worth that, and need to be convinced otherwise, then don't go. But if you can handle the expense, definitely try it. Both the experience (sit at the bar) and the food itself are really top notch. And if you're a fan of this style of cuisine, it will not disappoint. Will happily provide further detail if you like.
  4. I'll be in New Orleans for a wedding, and am a first time visitor. I've been wanting to go for years, but only have two free days before wedding events start. So assuming I only have two lunches and two dinners (plus possibly one more of each in various windows), what are the can't-miss places these days. Price is no object, so I'm not looking for bargains, just the quintessential NO experience at any price point. Please include classics (Commander's, etc.) as well as anything that's at the top of its game right now (Peche?). Also appreciated are additional experiences worth having (breakfasts, po boys, treats, etc.) Also, I haven't seen as much talk about cocktails and booze on this thread, so please provide suggestions on the best places for cocktails, both classic and newfangled. Can't go to NO without getting my Sazerac/hurricane/other on! Thanks!
  5. Totally agree on Wallse if Austria is being included. Another good option is Hospoda. (Modern Czech food)
  6. Is it possible to substitute another sister, who does eat pork?
  7. Although others seem not to care much, I personally do still have a major issue with the use of "biodynamics". While there are quite a few accidental benefits that sometimes may occur to the same people who employ biodynamics, the actual requirements of biodynamics are 100% nonsense. It's all poop-filled animal horns, magic spells, bogus "energy" manipulation and disproven homeopathy, and very little tangible farming technique, despite what people think. There is more misinformation about biodynamics than there is correct information out there, and presenting it as science or reality is a total sham. If biodynamic wines turn out well, it has nothing to do with biodynamics, and everything to do with the fact that people who care that much about their crops will treat them better and give them more attention of the relevant kind. Credit should go to them and not the fakery, and being biodynamic should not be held up as a mark or standard of quality. The benefits of organics on the end product are debatable enough, but biodynamics takes it to the level of pure bunk, on par with saying that the wine was raised via unicorn blessing. Time to start understanding why a particular wine came out well in a way that is reproducible and therefore useful.
  8. Whole Foods Bowery Burger

    It looks like they just want to totally eliminate any possibility of a customer saying they got sick from something that wasn't cooked enough. This, of course, greatly increases the probability of a customer feeling sick because the food is so crap. NB: I've been mostly unimpressed with their seafood offerings as well. The fish isn't nearly the quality or freshness that is found at Citarella and some others.
  9. "NY Italian"

    Sorry for the long absence from this thread. On the night in question, my guest ended up having already eaten his fill of Italian at earlier meals, so we ended up doing something else. However, the mention of Marchi's brings back some great childhood memories for me, so many thanks! Hadn't even thought about that for decades, but used to go there with my parents. Glad to hear it's still alive.
  10. "NY Italian"

    A friend of mine, who used to live in the NY area, is visiting currently, and said he wanted to eat "New York Italian". In my mind (and I'm pretty sure his, too), this refers to the sort of old school, red sauce driven style we all used to think of as Italian food. While we've moved on from that style in many ways, it can still be really good and satisfying, so I was wondering what people thought were the best places to get that kind of fare currently. Specifically, we're looking at Manhattan spots (not Bronx/Arthur Avenue, etc.), preferably downtown, or easily reached parts of Brooklyn. My first thought was that a good option would be Torrisi and/or Parm, since they are essentially odes to that style of food, but executed better. And I guess to some extent, places like Roberta's, Frank, Piccolo Angolo, and Franny's might be evolutions of the style. Il Mulino, Emilio's Ballato and Ponte's are still open, though I never hear anyone mention them much these days. Any thoughts on these and others?
  11. Totally agree. Just as expensive as Yasuda, if not more so, and they usually have a much less extensive selection. It's not nearly the place it was 5-10 years ago, mostly due to an unadventurous customer base, though the quality is still very top notch.
  12. Best tasting menu in NYC?

    In purely food terms, I'd say my first choice would be Chef's Table at Brooklyn Fare for "price no object", and suggest you consider Degustation for a value-oriented "price-to-performance" pick. I'd put Per Se, Momofuku Ko, L'atelier de Joel Robuchon, and Jean Georges right after BK Fare for the no object category. Also, if price is truly no object, and you're a fan of Japanese food, you probably have to consider Masa as well. (Also in the kaiseki vein, Brushstroke, Kyo Ya and the omakase bar at Morimoto are great. Note: the omakase bar is a totally separate experience and has a different menu from the rest of Morimoto and shouldn't be confused with ordering the "omakase" in the main restaurant.)
  13. Yeah it's something like $400 for the food isn't it? Nuts! I think I'd rather save a bit and do Yasuda Beware, Yasuda can add up pretty quickly, too, if you're a big eater. It's not uncommon to spend $250-$300 per person for the food alone there.
  14. Kajitsu is indeed excellent. You might also take a look at Kyo Ya, which has similarities to Kajitsu but isn't vegetarian. And Bouley's new Brushstroke in Tribeca is doing a pretty nice kaiseki right now, too. And I second Newbie's suggestion of Ippudo, if you're interested in ramen. As stated earlier, SHO's food is still good and a good deal, but their service is WAY below par for this level of restaurant. If that doesn't bother, then give it a shot. As for sushi, I'd suggest eliminating Bar Masa from consideration. It's very overpriced for what it is, and doesn't confer any of the benefits of dining at Masa (which is amazing, but way out of most people's price range). Your best straight sushi bets are probably Sushi Yasuda and Ushi Wakamaru. Soto is also fantastic, but not quite traditional sushi. The real stars there are the specialty dishes, although the sushi itself is also excellent. Can't speak highly enough about Brooklyn Fare, but agree that the price hike (and difficulty of actually getting reservations) has meant that I haven't been able to go back in ages. As far as the actual food on the plate goes, I personally would put Brooklyn Fare slightly ahead of Eleven Madison Park, though it's less of a fine dining experience in terms of ambience and service.