Steve R.
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Posts posted by Steve R.
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Refresh my memory. Marijuana is illegal in China, right? So... what use is stoner food?
And, just to add -- durian is the most vile addition to anything... including more durian. Just sayin'.
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Anybody ever use roadfood.com? Just wondering if it’s worth perusing.
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Hot dog, mustard, street onions (in unidentifiable red sauce) or sauerkraut, bun. Period.
I felt the same way when I saw your photo above as I did on my first trip to LA when they tried to sell me a taco bagel or a pineapple bagel.
It just makes me want to hide under my bed, fearing that the end is near.
So, how’d it taste? 🤐
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I’m sure we must have sent something back some time or other, but it’s been extremely rare (& probably not well done 😂). Even when, maybe 25 years ago, my wife ordered an arugula salad & received a Boston/iceberg lettuce mix. She pointed it out to the waitress, who, without any trace of understanding, replied “we ran out of arugula”. But it didn’t go back. Neither did we.
eta: just realized that corked wine is the exception here. Lots of times we’ve sent that back.
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As you know, we ate there twice during our month stay in May. Both dinners were excellent, with only one repeat dish presented on the 59euro tasting menu. That dish, which you picture above from your dinner, was incredible enough that I have to expand on your description. The (plentiful) pieces of halibut were topped with a mixture of cauliflower and white chocolate mousse/cream (not sure what to call it exactly, as it was less dense than a mousse, but thicker and more substantive than a cream) and then sprinkled with cocoa bits. The fact that it tasted great was a major surprise, as it sounds.... well, strange (at best). The wait staff agreed that they thought the chef had lost it when he first described what he was doing. Then they tasted it and, like us, were won over. Inventiveness that works is how I'd describe this chef's output. And I'm the one who complains that modern "creativity" many times means adding lots of ill fitting ingredients & results in a mess. Impressive place. Thanks for recommending it.
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So, you took my advice and showed up here again. It figures that you chose to post about Parkside for your return. See you soon.
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"It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired".
I just noticed the above signature line. Its better than the one I generally quote ("I don't have to outrun the gorilla, I just have to outrun you") & I'm stealing it for the future. Hope that's not politically incorrect ("appropriation" sensibility) -- let me know if you're insulted.
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1 minute ago, FauxPas said:
Part of me reacts to this little joke and asks "What's the big deal?" but another part says if we deconstruct this type of humour, we are not only laughing about the idea of the food being addictive, we are also laughing about the stereotypes of the people who were/are using crack. And hey, that's not most of us, right, so it's perfectly safe to laugh at them.
If it's called Opiod Pie or Oxy Pie or maybe we make up some Fentanyl Fudge, doesn't the meaning seem to shift a bit, maybe a bit less funny? But if so, what's the difference?
Its all "gray area" & no one should pretend to know exactly where the "correct" answer lies. We're people and contexts change (hopefully evolve). But, if anyone thinks that the best answer to anything can be gotten by dismissing the question (or the questioner)... well, that's just plain wrong 😉.
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1 minute ago, Tri2Cook said:
I have no problem with that whatsoever. What I have a problem with is other people telling me I have to do that editing based on their criteria and my criteria is irrelevant. I don't feel obligated to feel guilty over everything anybody anywhere may potentially feel offended over. It's just an impossible task, somebody somewhere will by offended by everything. And before I'm accused of extrapolating that to the extreme, take a good look around and then tell me I'm incorrect. We've created a situation where every person wants to feel special and supported over everything they don't like or feel offended over.I basically agree. These things should be used to initiate discussion & to get people to understand each others' perspective, not as a sledge hammer to force the "other" person to accede. This society (in my opinion) needs more discussion and fewer decrees.
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The "old days" were fun. And AB was a great combination of business, personality & insightfulness. I met him several times, but my favorite story, by far, was AB's visit (I can't remember which show) to one of the small out of the way places I loved in Queens. The show portrayed this great food as being served, as an excellent option, at one of the several outdoor tables in front of the place. The tables were full of happy campers & it appeared as if AB and crew just showed up to find it this way. Well, those of you who have been around eG for awhile & know the faces of some of the almost original eG posters might get a kick out of seeing who's eating at those tables while re-watching that show. I know I do. And it wasn't just happenstance. And, to cap it all off, the place (except for that day) never had any outdoor seating.
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My question to friends these days is "when did the critique of 'political correctness' become of more importance than the issues that those (sometimes over the top and preachy) folks are trying to tackle"? Isn't our rush to distance ourselves from being "too correct" (not sure such a thing is a thing, but whatever...) a diversion from thinking about the issues raised by titles and song lyrics, etc.?
"Crack pie" was (I'm sure enough to state this) never intended to traffic in human suffering, but only to cash in on an idiom that would help sell more pies. But, stepping back and trying to correct past injustices or insensitivities (for whatever reasons) isn't as bad as the original injustices or insensitivites themselves, is it? I don't think its too much to ask of me to spend a little time self examining what I say or do and editing out what I can.
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Keen’s.
no contest.
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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.
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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.
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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.
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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.
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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.
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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.
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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):
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9 hours ago, Tri2Cook said:
That's fine, nobody is trying to convince you that you should like Bobby Flay or his management style. But if being an unpleasant person was a crime, especially with the subjectivity involved in deciding if a person is unpleasant, most of us would be a criminal by somebody's standards.
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?).
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On 4/30/2018 at 11:28 PM, Hassouni said:
New Yorkers, recs for good Levantine food? I'll be there Wednesday and Thursday, and everyone is telling me Tanoreen in Bay Ridge. Previously I've been to Ilili and Manousheh. Help needed, I need to show someone who's never had much of it how good such food is! (most the options in DC are terrible). Thanks!
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?
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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.
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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.
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11 hours ago, Franci said:
Hi Steve! Thanks. I am renting kitchen very close to Dellapietras, at one Girl Cookies on Dean, I’d gladly offer you coffee. I am there T-W-T during school hours.
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.
Weekend in Montreal – What Shouldn't I Miss?
in Eastern Canada: Dining
Posted
Whether your taste buds become overstimulated or not, I'd appreciate commentary on where you wind up eating for my stay in May. Not that I've been there yet, but I assume you can get around underground more than in most places so staying near your place of stay may not be a necessity. https://montrealundergroundcity.com