eatpie

Ali used to be a hot topic on the other board and I don't recall many posts about him on EGullet. That said, Im going on the record - I would take a night at Ali's over any dining experience. Bold words, yes. Kabab encompasses all things I love about restaurants. No one makes me and/or my guests feel more at home in his restaurant than Ali. When he cooks, it is always from his heart. There are no shortcuts at Ali's. He always takes the long road. When he's on, his food is euphoric. Overall, a meal at Ali is more than just food, its an experience. Sorry, I'll jump off my soap box now.

LXT, That's the most intelligent, astute and well written review on WD I have seen. If you don't mind, Id like to forward your post to Wylie. I know he will appreciate it. Who are you? A chef, a food critic, Wonder Woman?

I think the ressie line for Per Se just opened. Anyone have the #?

Along the same lines as this post...are there any quintessential books about the restaurant biz? Ive read Kitchen Confidential. Very entertaining. Im looking for a book that details the business elements of starting your own restaurant. Obviously, on the job training would be the best learning route. At this point, I'd just like to do a bit of homework on the biz. Has anyone taken a class they would recommend (I'm in NY) or had a textbook that was helpful?

Egg Rolls from Bill Hong on E 56th St BBQ Pork Chop Noodle Soup, Cuttle Fish Balls at Bo Ky on Bayard Minced Squab with Lettuce Leaves at Phoenix Garden on 40th Soup "buns" at New Green Bo Garlic Chicken at Dim Sum Go Go Peking Duck at Shun Lee Palace

I'm a bit confused? Doesn't Asimov usually give a restaurant a few months to get up and running? Bao has been open for about 3 or 4 weeks. Wonder what the rush was? I generally love Eric's writing, knowledge and taste in food. In this case, my experieces at Bao were quite different. Bao's soups have been a consistent shining light. The Spicy Beef and Pork was excellent on both occasions I tried it. Their Saigon Egg Noodle Soup, lighter, but also excellent...particularly the broth. I added a few flakes of spiced red pepper flakes to their bun bo Hue (admission: ripped that name right out of Asimov's article) to give it a kick. The Apps are almost there (although he is spot on about the inconsistenies) and entrees are a crap shoot. The entree situation is moreso a product of fish and meats being overcooked than improperly spiced. Id be interested to hear if there any other differing opinions.

Funny, I was thinking the same thing. I've been to Bao 4x since it opened and one thing is consistent -- they do NOT have a liquor liscence. I stopped by on Saturday afternoon for one of their great soups. I believe it was called the Saigon Egg Noodle Soup. Wonderfully spiced chicken broth, a few nice slabs of tender pork, tender egg noodles, slices of scallions and 4 overcooked shrimp. Definitely the lightest and cleanest soup I have sampled at Bao. I do agree with Anil, this is going to be the finest Vietnamese in NYC, but their kitchen still needs some time. Although their spicing has been right on, they consistently overcook their entrees. I'm sure it is just a matter of getting used to their new stoves. Ps. Steve (the manager) told me "7 days until we get our liquor liscence" on Saturday. If you want to do a BYO dinner, get there this week.

The fries at Broom St Bar are definitely not twice cooked but they are potatoey goodness. Not to mention they also have one of the finest burgers in town...if you can deal with the pita.

Had a very good lunch at Pampano today. Can't wait to go back with a larger group and try more dishes. Upstairs dining room is breezy and beautiful Fantastic salad to start: mixed field greens, apple, avocado, crumbled pieces of smoked swordfish and a lemony vinaigrette. Yes, it was just a salad, but the combination of flavors were remarkable. Camarones Pampano - 6 medium sized spice rubbed shrimp (or prawn, no idea), in a subtle broth/sauce that reminded more of something I would eat in a Jeanne Georges restaurant than an upscale Mexican. It came with a really tasty goat cheese stuffed green pepper (not sure the kind, but it was mild) Either way, the shrimp were fresh and cooked perfectly. The dish was very good but Im a big eater, and I needed more food. So I ordered a side of mixed veggies (mushrroms, baby carrots, mushrooms, fresh corn off the cobb, etc) that were excellent and an order of rice and beans rocked. My client had a Calamari app which I stole a small piece of (when he went to the bathroom) and it was excellent. He saw me drooling and hooked me up with a nice chunk of hisCitrus Sea Bass was off the charts.. Truly fantastic. were amazing. I've been to Maya, Rosa, Dos Caminos, etc. This place is currently firing on all cylinders.

I have lunch there tomorrow. Ill report back. Ive heard excellent things from some friends in the food biz.

I swung by for lunch today. Rachel, this is your spot for eggrolls. The shell is fried to a darkish brown color and still glistening with oil...so wrong, but so right. I don't think Bill Hong's will win any awards for cleanest frying oil but the added flavors actually enhanced every bite. Filled with tons of pork, shrimp and nice sized slivers of celery...the inside rocked. Next, I had a decent wonton soup. Three thick pieces of decent pork, 4 or 5 above average wontons (filling was better than the noodle), and a slightly above average broth...but nothing to write home about. Finally, I ordered their special Chicken Chow Mein. It think it was called Yang Sing or Hing ling, sing fing...something rhyming. It was the first of the Chow Mein's listed. It was pan fried lomein noodles, large chunks of excellent quality chicken, bamboo shoots, water chestnuts, snow pea pods, chinese broccoli, mushrooms, napa cabbage and bok choy. It was perfectly executed. Basically, this place is a underappreciated throwback to another generation. The room is incredible...retro-60's, the waiters are all in their 60's and 70's and they really take care of you. most importantly, the food is really well done. It may not be "authentic chinese" but something felt good about it. Yes, the food is incredibly over priced (my meal was $27 with tip) but somehow i didn't feel ripped off. I felt like my grandmother (from the bronx) who passed a few years back was going to sit down next to me and share the meal.

Actually, TeaNY is fine and has none of the "Moby owns this place" attitude some might expect. In fact, the woman who runs it (one of moby's good friends) is nice and genuinely puts cares into the place and her food. I last went over a year ago so I can't vouch if things have changed. At the time (my haircutter was around the block) I was always served fresh, simple salads (a bit much at $9) but never ventured further into the menu.

I can't recall correctly, but Grimes gave 71 Clinton FF 1 or 2 stars but made it clear that he was not comfortable in the setting. He gushed about the food but held back because of the environment. I am eager to read his review of WD. My main concern is whether he embraces the risks that WD are taking or if he, like Adam Platt, will long for the Wylie of 71. No matter what he writes (or any of us think), my hat goes off to Wylie for choosing to push the envelope and grow as an artist. Although it is hard to believe that Bolo is a 3-star and WD may not be, there are some elements working against WD. The waitstaff are dressed casually (not a knock on them, they are great), the decor is a bit different and correct me if I am wrong, but I can't think of any place on the LES or the E Village that has ever received 3 stars. These are alll minor points but does anyone truly understand the rating system? What I hope Mr Grimes applauds is a chef who despite the glaring spotlight, decided to push the culinary boundaries yet still remained grounded. There are no VIP phone line at WD, you will always find Wylie in the kitchen and he kept the of seating at a level he could manage. Not to mention, he stayed on the LES. Fact is, the star system does not effect those of us on these boards. We know better. But the star system drives business and I'm hoping that WD gets the justice they deserve.

Im pretty much a run-of-the mill Noodletown, New Green Bo, Fulleen, Goody's, Vegetarian Paradise, Sweet N' Tart guy or Dim Sum at Triple Eight (for the sheer rush of it) or an occasional trip to Dim Sum Go-Go. I tend to gravitate towards consistency in Chinatown rather than adventure. All that being said, my meal at PG was one of the finest Chinese I have had...period.

Actually, it fed 5. We were all loving the meal and were still hungry so we ordered the 1/2 Peking Duck and Sizzling Beef for a 2nd round.

Not sure if there is a new chef at Phoenix Garden but my dinner there last night was an epiphany. I've been to PG at least 20x and consider it to be consistently good (not great) albeit a bit expensive. For me, it's chinatown quality, non-gringo Cantonese food in Midtown...a scarce commodity worthy of the premium price tag. That said, the quality last night was by far and away the best it has ever been. The place was jamming. A back room (that I have never seen) was filled with large Chinese parties of 10, every seat in the main dining room was occupied and there were even two small tables in the foyer where the bathroom and kitchen doors are. I dined around 830pm on Sunday nite. Last night's meal: Apps: Honey Spare Ribs: meaty ribs, fall off the bone tender. Steamed Chive Dumplings: Delicious dense, fresh dumplings Entrees: Sauteed Scallops with Young Chives: chives mixed beautifully with perfectly cooked, fresh and tender scallops. Minced Squab with Lettuce Wraps: Fantastic dish, Squab was tender and melted in your mouth...even the baby wings garnishing the plate were tender. Pepper and Salt Prawns: Ironically, their signature dish was a weak spot..kitchen nailed it (fried and seasoned perfectly) but the shrimp were not fresh...too fishy. Sizzling Beef: Tender, melt in your mouth beef served in an iron pot with slivers of garlic, ginger and chives...perfect. 1/2 Peking Duck ($19): Worked out to be 6 wraps. Pancake was soft and fresh, the duck tender and flavorful and shredded cucumbers added a nice touch. Again, a fantastic dish prepared meticulously. Sauteed Snow Pea Pods: These were great but are the leaves in season yet? Roast Pork Fried Rice: Light and just right Precious Eight Chow Fun: Bland, but every element of the dish was well executed by the kitchen Meal worked out to be $122 without a tip and it's byob.

Ali (from Kabab Caffe) is one of the most quotable guys and a culinary god!

Couple weeks back I went to Il Bagatto's wine bar for a late Sunday brunch, which is right next to the main restaurant. Overall, an excellent experience. Menu is set at $10.25 which gets you coffee, juice, a big basket of mixed breads and a main. There were a few pastas on the menu and a few egg dishes. I had an excellent order of scrambled eggs with tomatos and cheese served on crispy peasant bread with a side of meaty roasted potatos. Also ordered a side of pancetta which was a bit dry but a generous portion and delicious. Girlfriend had poached eggs in a red vinegar reduction sauce, asparagus and the aforementioned potatos. Simple and well prepared. I recomend sitting at the bar if the large, tattoo'd Italian woman is there. She was working the bar, running the place, and basically kicking ass. Great sense of humor, an awesome knowledge of food and wine and she makes a mean Bloody Mary (with Sherry).

No salad and No bread. No bread crushed me. Seriously though, as much as it pains me to admit, I date a vegetarian. I asked the chef what he did when vegetarians come in and he told me WD offers a daily vegetarian special. It is offered upon a diner's request. Just remembered that the octopus app was confited in grape seed oil?

K, Im going to attempt to list some of the dishes. Just note, we got pretty hammered and the combinations of ingredients and techniques are both unusual and plentiful. That said, you would need to take notes to get the dishes right. Apps Corned Duck: with some kind of a horseradish sauce and celery root on top. Served on top of crisps. Oyster: Looked like a few oysters pounded down into a square with mini cubed green apples on top mixed with another ingredient I forgot and some kind of a pistachio cream on the side. Fois Gras with Anchovies on top: I almost barfed at the thought but I tried it and somehow it really works. Scallops: Can't remember the ingredients but it was in a very rich broth/sauce. Squid Linguini: Served with a spicy paprika yoghurt sauce (kick ass dish!) Octopus: Again, dont remember the ingredients but it was as tender an octopus asI've had. I recall an almost smoky taste but the waitress told us there was no smoking involved. I rember (or more accurately, can't remember) the cooking technique on this dish was really interesting. Artichoke soup: With tangerine oil, chorizo strips and a quail egg on top Entrees (at this point my grape intake seems ruined my recall): Fresh Sable - with ramps and some kind of lentil on top Lamb - remember the side had tasty little morsels of lamb tongue mixed in with veggies Monkfish- served in a bonita broth with mint oil and little chunks of monkfish liver Steak - there are these little pieces of marrow on the side that could convert a buddhist Pork Belly Skate Sea Bass - remember chopped up long beans on top Desert: Memory gone at this point Oh yea, the Pineapple desert did blow me away Im sure some of my descriptions are just flat out wrong and others have been tweaked but that should give a vague idea of what you are in store for. Portions are pretty moderate in size. Staff has an incredible knowledge of one of the more complicated menus in town.

I've been to WD50 and since Im friends with some folks at the restaurant I don't think it is fair for me to get too involved in this conversation. That being said, IMO the food is definitely an adventure. It stimulated my pallette and made me think (those of u who know me realize this is not the easiest of tasks). Being a non-food industry person that dines out every nite of the week I can confidently say that the menu is like no other is ny. I get the feeling that there will be 100's of posts on this place in the next few months so I will leave it at that.

Just need to point out that although Tappo has often been mentioned in a positive light they are wildly incositent and occasionably offensively rude. I eat out every meal and NEVER walked out on a meal until one fateful evening at Tappo where I received what could be best described as "Chicken Sashimi." We had ordered a beautiful $100 bottle of win. It was a bit much when they charged us for our apps as well. Im not looking for any handouts but in this case a $130 meal seemed a bit ridiculous.

Funny, once I get seated at the Grill (which can be a moderate pain in the arse) I've always found the service to be quite good. The lunch burgers are quite good but I am a bigger fan of their Colorado Rib Eye. It is not on the menu but it's always a special. Only complaint would be that the cut can vary in size occasionally from "wow, what an icredible slab of meat" to "shit, this was $30+ $'s." In their defense, the latter has only happened to me once or twice - Ive had it at least 20x.