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Steve R.

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    Brooklyn, N.Y.

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  1. Steve R.

    NYC steakhouses 2019–

    Keen’s. no contest.
  2. Steve R.

    The Green Zone

    Glad we did. It’s a great place & obviously well liked. The hummus was very good, but I have to say that you’re putting out one of the best falafel sandwiches out there. I’ve been eating them for over 50 years - Israeli, Syrian, Lebanese, Palestinian, Greek - none better than last night’s. And that’s not just the one “F—k Trump Punch” talking.
  3. Steve R.

    The Green Zone

    Both their Facebook page (https://www.facebook.com/pg/firstfridaydupont/events/) & the Eventbrite site (https://www.eventbrite.com/e/first-friday-october-edition-tickets-50289493228) now have the Oct 5 date listed.
  4. Steve R.

    The Green Zone

    Nope. I just assumed that it’d be on for October and that the website will be updated with specifics before then. If not, I guess we start drinking earlier.
  5. Steve R.

    The Green Zone

    As I told Mitch, we will represent in his absence. Ginny & I will be in D.C. next Friday (10/5) and intend to show up for drinks and food after we take advantage of the "1st Friday Dupont" event at various Dupont Circle area galleries from 6-8pm. Although we are generally wine people and not expert cocktailians, we'll try our best to not embarrass NYC in general and the "weinoos" specifically. Looking forward to it.
  6. I agree with "Auspicious" only so far as believing that adding a tip to the bill without advance notification on the menu is not acceptable (to me). However, I would simply take it off the bill, pay the remaining balance & leave a cash tip for the waitstaff. Let the management decide to come to me or not -- I don't need or want to talk to them about their business practices -- let them take me to court if they wish to defend their added tip. In my opinion, an advertised "mandatory gratuity" in & of itself is not "bait and switch". It is, to me, much the same as a no tipping policy or a "service included" statement on the menu -- it just changes how the math is done. As long as I know in advance, I'm ok. Either way, I'll have to assume that the business takes care of its operation (including its employees). If anyone cares, I prefer to pay the bill & leave a tip of my choosing. For me, its a more direct way of knowing that the front of house staff is making a living. Of course, this is based on traditional practice in my home area and is full of holes if/when I think about it too much (i.e.; why don't I care that the back of house is being compensated fairly? why do I want to intervene in the business model at all?). At my age, I find it easier to just continue to do what I've always done, think about it as little as possible and take headache meds. when I don't follow my own advice and write posts about it. By the way, the "no tipping pricing models as in most of Europe" no longer exists as a general guideline for non-locals & barely for locals in most places that I've visited. Although no one can agree on what's expected from American tourists anymore, I can say that I've watched lifelong residents of Florence, Rome, Paris, Lyon, & other places put down 5-10% (& even "round up" in places where "service included" was clearly written on the menu), while I've seen dirty looks given to other tourists who left under 10%. Things change.
  7. We recently stayed at the Alexander Inn (12th & Spruce) and really liked it. Of the places you listed, we ate at Le Virtu. It was absolutely not what we expected. The web site & friends' recommendations had us thinking that this would be a darkish old school type place with an upscale wine list and tablecloths. Nope. A bright, airy place with informal, friendly service and both a server & a middle aged S. Philly (50s? 60s?) owner who spent time talking about Italy & the neighborhood with us. This was the most Brooklyn type place for us & we really enjoyed it. A bottle of Aglianico ($45 - reasonable) and a Sunday fixed price meal ($35pp) that included 3 courses (anything on the menu -- each course smaller than would be served off the regular menu) plus cookies. Cheese/egg meatless "meatballs", mixed fried vegetables as apps were both excellent. The pastas were exceptional & the highlights of the meal. As is usually the case with multi-course Italian means, the protein course was okay - I had lamb, Ginny had pork, both were good but nothing to write effusive statements about. We'd definitely return. We also went to Mr. Martino's Trattoria. This place is hard to summarize. It's very good home cooking and we'd go back if it was near our home. The owner went out of his way when we arrived and sat down to make sure we knew that it was "nothing fancy" & that his wife was doing all the cooking to order. Good self assessment. We decided to eat at the bar area (BYOB place - no alcohol license so this was a "bar" in name only) and had nice chats with the owner, the waitstaff and a customer or two. From the baked ricotta w/dried sausage, to the veal tortelloni w/gorgonzola tomato sauce, to the lemon tart -- all was very nicely done & portioned well (medium sized, but enough). The place was charming, with things like a rotary dial phone, old fans, photos and antique store decor. Everyone was friendly, the room full of regular customers. Its more than worth going & we're glad we did, but only if you're looking for a locals informal place & not an upscale setting/meal. Cash only & very reasonable, partially due to the BYOB.
  8. Steve R.

    Richmond Virginia

    robirdstx -- Well, this is on our short list for when we pass thru this Jan (somewhat tongue in cheek, since I noticed where you're from): https://www.zzqrva.com
  9. In my opinion, this is the crux of the matter. Its not that these are 2 different behaviors (Flay, Batali) on the same scale, its that one of them did things that our society deems injurious enough to others to pass laws against &/or not condone as acceptable human behavior. Flay's "style" may well be counter-productive (or not) or assholic; however, it doesn't rise (to my knowledge or anything written here or elsewhere so far) over any commonly defined line and, therefore, doesn't belong in the same category. Perhaps a Restaurant Life thread discussing the merits of various kitchen management styles or even one on chefs who are obnoxious. But to even combine the two men and their "issues" is to minimize one and unfairly taint the other. We should keep focused on discrimination and assault and not divert to other kitchen sink issues (do I get credit for half a pun?).
  10. Steve R.

    Lebanese/Arabic food?

    Sorry I missed your above post & hope that the trip went well. Did you wind up at Tanoreen? If so, did you get to talk to Ranier, who is in charge of their bar?
  11. Steve R.

    Richmond Virginia

    We spent a night in Richmond on the way down to Fla. from NYC and then went back to Richmond for a night while heading north this past week. We went to L’Opossum in Jan and had an interesting meal. I say interesting because everything was, well, interesting. The room, the menu language, the art work and the food were all quirky (in a good way for us - not too cutesy, as this could easily be). Just look at the website and menu and you’ll see what you’ll get all the way through. Not all of the food was something I’d eat again, but that’s more a question of tastebuds than the kitchen’s ability & creativity. Ginny had the Snails w/Ham Biscuit for her app. (a great recommendation from Kim Shook -- thanks again Kim) & I had the 5 Spice (very rare, very thin sliced) Venison w/Lotus Chips & a little Chinese Mustard. Both were excellent and dishes that we’d eat again and again. Her entree of Halibut w/Wild Rice, Greens & Corn was also quite good, but my boneless pork chop was not to my liking. Whatever they brined it with ruined the texture for me and took away the porkiness I love as well. Oh well. Glasses of wine for each of us and one split dessert of Tarte Tatin & we spent $165 all in. A fair price for the quality, quantity and skill. We’d go back. This past week's meal at Edo’s Squid was just about perfect. Made a reservation, was met by a hipster with a cool reserved no smile Williamsburg, Brooklyn attitude at the door, was seated promptly and all was good. The waiter was friendly, helpful & very efficient. We shared 2 apps. The Mozz., Roasted Peppers and Anchovies were the benchmark for this dish — nothing fancy, just solid, fresh food served well. The fried oysters were plump, juicy, tasty and fried in a perfect light crispy batter that sealed in the flavor. Entrees of Veal Piccata for her and Spag. Carbonara for me were huge and could feed 4. Or the 2 of us. Both were made exactly the right way — my Carbonara was egged and al dente as it should be. A bottle of Vino Nobile di Montepulciano (Avignonesi 2013 - $40) was a good match for it all. No chance at room for dessert. $140 all in. Highly recommended. Wish it was nearer to me — well, actually, maybe not as I would gain too much weight eating here.
  12. In Brooklyn, this is not a major problem but, as you know, its a large borough. If you’re in the Bklyn Heights area, you should try Noodle Pudding. It’s a cash only Italian place that’s way better than the average and friendly. We eat there 1-2x/week (at the bar). Fresh fish, great homemade pastas, not a red sauce place. If you’re not drinking much, I think that Henry’s End is still around $150 all in for 2 people. Another very friendly local place that’s been around for a long time - they have a web site. In Park Slope, I’d recommend going to Nargis, an Uzbek place that just opened this year. In Clinton Hill, check out Mekelberg’s (the owner is an eG poster). Many others in Brooklyn — more upon request. I’ll let others chime in for Manhattan - it’s doable but there aren’t as many quality places for this price any longer. Queens has tons of ethnic food from Latin America & Tibet along Roosevelt Ave and, of course, the best Chinatown in NYC is in Flushing and surrounding areas. All way under your price range and definitely not tablecloth places.
  13. I would love to but we’re on our way to Florida ourselves (for the winter). Gulf Coast, just south of Clearwater Beach. I’m looking forward to feeling my toes & fingers again. Think you’ll still be there in April? eta: I wrote the above before catching up with the thread & finding out that you’re closing down. Sorry to hear it.
  14. Steve R.


    We'll be in Indian Shores again for almost 3 months starting next Saturday & would love to hear if anyone has any restaurant recommendations for the area. Over the past several winter visits, we would drive from Clearwater Beach to St Pete Beach, from Tampa to downtown St. Pete and all points in between for dinner. We love Heilman's Beachcomber, Bern's, E&E Stakehouse, Salt Rock Grill & several other more "fish shack" type places, but are always interested in new places to try. Any ideas?