LPShanet

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Everything posted by LPShanet

  1. 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).
  2. 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.
  3. 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!
  4. A friend of mine is in Paris for a bit, and already has plans to visit some serious food destinations. However, he's looking for a place to go Friday, that has a cool/hip vibe, with good food, and maybe a lounge kind of atmosphere with music, etc., that's open late-ish. Having not been to Paris for a few years, I thought I'd pick the brains of the eGulleters on his behalf. Your suggestions are appreciated. p.s. Someone apparently recommended Bizart to him, but I've never been, so couldn't confirm or deny whether it was an apt suggestion. Anyone?
  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"

    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?
  10. "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.
  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.
  15. Agree with most of these, but do have to say that I had a truly horrible/despicable service experience at SHO recently. Service there was never good, but this time what happened was beyond the pale, and their handling of it (or lack thereof) even worse. That said, the food is still good. I'd add Corton, L'atelier de Joel Robuchon and Marea to this list.
  16. Any thoughts on places to get a drink before dinner at Marea? Looking for a place that does serious cocktails, and has a good atmosphere without being too touristy. Was hoping to do better than Stone Rose at Time Warner, and anyplace too touristy. (For reference, my downtown preferences are in the PDT/Pegu/Milk & Honey/Mayahuel vein.) Thanks!
  17. Although it's a different kind of place, Brooklyn Fare is even smaller. I think it used to be 12 seats, and is now about 18.
  18. Can't speak for Azurmendi or Zuberoa offhand, but I'm guessing any of them would accommodate your diet with a little notice. Arzak is very good in the service department (and one of the most amazing restaurants in the world), so I'd say try calling or emailing them and asking. And Etxebarri, since their cooking style is so simple, is an easy place to navigate without having to eat meat. They have tons of seafood and vegetable options. I'd also inquire at Akelarre and Mugaritz among others. Lastly, make sure you consider a separate meal at Kaia. They specialize in simple seafood plucked fresh from the sea, and it's fantastic. Michel Bras once referred to their langoustines as the single best food ingredient in the world. You can have a great semi-casual lunch or dinner there composed solely of perfect grilled seafood.
  19. Definitely Del Posto would be my first thought. I had a stunning, truffle-studded meal there last year. Other options are Felidia, SD26 and maybe Ai Fiori. But Del Posto would be the place to start.
  20. Per Se

    Boy, he's really milking that expense account before leaving, huh?
  21. If you like Japanese (non-sushi), try Aburiya Kinnosuke or Sakagura. Pampano is also good (upscale Mexican). And there's a branch of Peking Duck House in that area.
  22. This from Eater.com today: "The Michelin New York 2012 dining guide will hit the shelves tomorrow with its verdicts on which restaurants deserve the guide's coveted stars, but reps have sent over a preview today, revealing the city's big winners and losers. The big news this year is that Eleven Madison Park is finally out of the one star ghetto after years of fan grumbling. They shot from one to three stars this year, finally saving the reputation of the French red guide. Cesar Ramirez's Brooklyn Fare, which debuted with two stars last year, now has a coveted third star, joining Daniel, Le Bernardin, Masa, Per Se, and Jean Georges. L'Atelier de Joel Robuchon was promoted (two stars) and Picholine demoted (one star). Shalezah, whatever that is, was booted, and for this year's head scratcher, Heartbreak in the East Village debuted with one star. Other newcomers include Tulsi, Tamarind Tribeca, Brushstroke, Danji, and Rosanjin. And somehow, as always, Gordon Ramsay at the London and Gilt still have their two stars." Here's a link to the full piece: http://ny.eater.com/archives/2011/10/michelin_guide_unleashed_three_stars_for_eleven_madison_park_brooklyn_fare.php The promotion of BK Fare and EMP are among the notable (and most would say deserved) changes. BK Fare's promotion certainly suggests an effort by Michelin to back up its assertion that the ratings are about food first and foremost, rather than just the trappings of what makes a 3* place. The changes to L'Atelier and Picholine also strike me as appropriate. But as usual, the 1* list is a bit of a mess, I can only assume due to the huge task of properly evaluating everything on it.
  23. October trip to NYC

    To echo others here, I think Le Bernardin is worth considering, especially in light of its recent (and needed) renovation. However...and I may get stoned/crucified for this...I've often thought that Le Bernardin was slightly overrated. I have absolutely nothing specifically negative to say about it, and everything is always executed perfectly from a technical standpoint. But I've never left there with my mind blown, and my spirit excited. I just find the flavors and concepts are often familiar and not that exciting, even though skillfully prepared. I can rarely remember specific dishes I've eaten there for more than a day afterwards. It's the only one of NY's "top" restaurants I can say that about. Obviously, this is very subjective, and I may just have had weak experiences there (I've only been three times, and those over a period of many years). That said, I think it's VERY good, and certainly worthy of inclusion on your list. As for the others, I think Corton can be very exciting, interesting and delicious, though I haven't been in over a year. If you're leaning towards it for one of your slots, I'd encourage you to continue leaning that way. It's unique, delicious and different from anything else in its category. SHO has excellent and subtle food, but certainly not as inventive as Corton's, and the service is spotty and not as strong as some of the others on your list (darn unions!). Still, the space is great, and it's one of the best values in town at this level. Craft is putting out very good food, in a more straightforward style than the others mentioned above, and seems to be over the slight slump of a couple of years ago. Tocqueville probably isn't as inventive culinarily as the others on the list, but still very good in a more classic way. However, for me, it would be at the bottom of the group you mentioned. Also, L'atelier de Joel Robuchon, which you mentioned at the end of your list, seems to have been skipped over in most of the comments on this thread. Because it's part of a "chain", it's often skipped over in discussions of NY's top food in general, which I think is a mistake. Having eaten quite a few meals there in the last few years, I'm rarely disappointed. In terms of pure flavor and execution by the kitchen, it's among the top two or three restaurants in the city in my opinion. Lastly, if you're thinking of taking a last minute stab at Momofuku Ko, I'd also highly encourage you to do the same with Brooklyn Fare. The food there is fantastic, and the concept/presentation is somewhat in the same vein as Ko. I'd put Brooklyn Fare right up there with (if not above) any other place on your list if you can get in. And it's easy to get to, so don't let the name deter you. You'll thank me later.