zabar816

I just got back from Israel. Tel AViv is such an amazing restaurant city. I have never been to hooters and would no try it out in tel aviv when there are other more uniqe places to try. Check out this interesting Tel Aviv dining review I found. http://newyorksocialdiary.com/nysd/dining

I think a lot of people go by "summer rules"

Chef Laurent Touroundel. BLTs are opening up everywhere! I was at my dentist and in the waiting room he had a copy of BLT magazine. Sirio Maccioni of le cirque is very famous,

I went to minibar in March and it was the best dining experience i have ever had. minibar was so unpretentious and the chefs were so nice in answering all the questions i Had about the food. I feel like the meal I had at minibar was a perfect meal. The way the flavors and the textures just progressed. It totally changed the way I view dining. I think Jose Andres is undderrated while other chefs in NYC are overrated. All of the dishes were outstanding but I especially like the deconstructed torta espanola, and the glassless mojito. http://www.newyorksocialdiary.com/node/1175

Hi, I am going to be in Jerusalem and Tel Aviv in August for 2 weeks. What are the best restaurants to try? I like restaurants that are a experimental like minibar in Wash DC. What chefs are up and coming? Also what are some casual places for breakfast and lunch. I am going to be dining alone and price is not an issue. Thanks in advance.

No but I was at David Burke and donatella this week and it was outstanding. I don't know i was expecting but it is on the same level as the other fine dining spots in the city.

I tried GROM today and I had the pistachio and stracchiatella and tried some of the almond granita. Everything tasted delicious. I am very sensitive to perservatives and chemicals. I can't eat tasti delite because after i eat ti i get a migraine. I assumed GROM was all natural but there is def some type of perservative in it. I got a horrible headache after eating the gelato. I go to Laboritorio gelato often and have not gotten sick from it.

I really enjoy the food blogs on NewYorkSocialDiary.com The photos and the content are great and very relevant.

I am in no way weeping for chodorow. Would Robert Parker be as powerful and effective a wine critic if he himself was not incredibly informed about winemaking?

I like that Chodorow wrote that letter. He put it out there and many people are thinking what he wrote. Kind of random but i have been to the kobe club and it really isnt such a bad restaurant. I was surprised that it did not receive any stars. A restaurant critic should have a thorough understanding of cooking and how a kitchen operates.

I have a red greapefruit every day. My internist says that they lower cholesterol. I happen to love grapefruits of all colors. I dont remember the last time i saw a white one. I like red grapefruit juice but also feel as you do about the non-availability of the tarter (to me) white grepefruit juice. I like tart and I don't mind the seeds! I've also worried that it is being phased out because the perception/reality? that most people want a sweeter grepefruit. Some red grapefruits are so mild you can barely detect the grapefruit flavor. I think I recall some discussions in the cocktail forum where people complained about the dearth of white grapefruits available for making certain drinks for which red grepefruit juice was not a good substitute because of its sweeter taste. ←

I also really like Marcel. I think he is going to be in the top 3. He is very capable and his breakfast looked good.

Hi, I am in the process of doing a psychological experiment ndard reliable measurement on food for my thesis. I am specifically interested in taste. Is there a standard questionaire or form to assess taste. If i have 2 dishes of pasta and one is slightly saltier and i want to see if people think that it taste better how would i go about finding that out. I am curious if there is a standard reliable method. thanks

I just don't understand how Del Posto can possibly be on the same level as Daniel or Masa. I have dined at Del Posto and it was nice but not nearly as good as my experiences at Daniel or Masa. They are just for me at least in completely different categories.

I wish we had a really nice kosher chinese restaurant. They have tons of them in paris and they are all amazing-- but kosher chinese in nyc is crazy expensive and not good.