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  1. Thanks, the link helps, otherwise I'd just link to the post here. We're at at least 22 participants so far, still going strong. And I still have yet to get around to posting mine... We got some great looking drinks so far.
  2. Mixology Monday over on my blog Wordsmithing Pantagruel, so I'm starting this thread for people to post submissions to in case they have no blog, or just prefer this venue. The theme for this MxMo is "Bein' Green"; details from my announcement post:With the warm days of summer now fading off into the distance in our rear view mirrors, let's pay one last tribute to the greens of summer before the frosts come and our outdoor herb gardens give up the ghost for the winter. For our theme for this month, I have chosen: (it's not easy) "Bein' Green." (Perchance due in no small part to my predilection for Green Chartreuse.) I'm giving you a wide berth on this one, anything using a green ingredient is fair play. There's not only the aforementioned Chartreuse; how about Absinthe Verte, aka the green fairy. Or Midori, that stuff is pretty damn green. Crème de menthe? Why not? Douglas Fir eau de vie? Bring it! Apple schnapps? Uh...well...it is green. I suppose if you want to try to convince me it makes something good you can have at it. But it doesn't have to be the liquor. Limes are green. So is green tea. Don't forget the herb garden: mint, basil, cilantro, you name it - all fair game. There's also the veritable cornucopia from the farmers market: green apples, grapes, peppers, olives, celery, cucumbers...you get the idea. Like I said, wide berth. Base, mixer, and or garnish; if it's green it's good. Surprise me. Use at least one, but the more the merrier. As usual, here's how to play: Find or concoct a drink recipe that uses at least one green ingredient or significant garnish Make the drink, and post a photo, the recipe, and any thoughts or commentary you have on your blog, or alternatively to this thread on eGullet's Spirits and Cocktails forum (if you have no blog) Include in your post the above MxMo logo, as well as a link back to both the Mixology Monday site and this post on Wordsmithing Pantagruel. Once I post the roundup of all submissions, a link to that post as well is always appreciated. Let me know about your submission (by Monday Oct 15th) by posting a link to your post in the comment section on this post (preferred), or by gmail to wordsmithingpantagruel. Most importantly, have fun. Do all that by midnight Monday Oct 15th and then check back here for a roundup post including all submissions. (As long as you get it in by the time I get around to finishing the roundup post, I'll try to include any stragglers.) Looking forward to seeing what people come up with.
  3. edo


    Last Wednesday I went to try the tasting menu at Compose, and came away quite happy. There were a couple misses, but more than enough hits to make up and a few real standouts. In addition, it was a real pleasure to dine there, the room has a cozy feel and the service is quite warm. I love Momofuku Ko, but I'd never highlight the service there. At Compose however, you get a comparable style of dining but with a comfortable room and doting service. My 3 favorite dishes were the "Ocean Sphere" (spherified oyster emulsion with pickled shallots and seaweed dust), The Apple & Pine dessert with wood and hay, and the seared fresh Ibérico de Bellota. Obviously the first two were more interesting technique while the pork was all about the ingredient. ocean sphere: Ibérico de Bellota: As much as I loved the dinner I may be more excited about dropping in for a cocktail, as they looked really good and I love the feel of the room; that and I live only a few blocks away. Anyone else tried the place yet? more pics and notes on every course here: http://www.wordsmithingpantagruel.com/2011/02/compose-nyc-exciting-intimate-chefs.html
  4. Here's my post, I tried to make a more respectable Chocotini: http://www.wordsmithingpantagruel.com/2010/12/mxmo-liii-like-that-youll-love-this.html in short: Dark Daze * ¾ oz Clément Rhum Vieux Agricole VSOP * ¾ oz Bulldog London Dry Gin (or some other not too assertive gin) * ¾ oz Mozart Dry Chocolate Spirit* * ¾ oz Dolin Blanc * 1 dash to ¼ oz rich (2:1) simple syrup** * 2 dashes Regan's orange bitters #6 Stir and strain, orange twist garnish. * or substitute ½ oz white Crème de cacao and omit simple syrup. That kinda defeats the purpose, but at least it's not vodka and still has some bitters ** For the simple syrup, I prefer just a dash for a dryer cocktail, but if you are trying to win over an actual chocolate martini drinker, the ¼ oz makes it a pretty sweet drink. remember to omit if you've subbed Crème de cacao for the Mozart Dry
  5. I'm going for dinner on Wed with 3 other guys at the sushi bar, 6pm first seating. I didn't request Yasuda's station, but I'll try when I confirm the res later, but I assume we will sit with someone else. Is there even room for a party of 4 at his station? My real question is how to order. The four of us like variety, eat anything, and have large appetites, and are willing to spend whatever to get what is good. What's the best way to communicate this? Also, I guess we only have 90 min as the next seating is at 7:30 I think. Is that enough time to mostly fill us up?
  6. for what it's worth, I had a pleasant wine experience with the sommelier when I asked them to pair wines with my courses. granted it was opening night so they were less than half full so he may not have as much time compared to when it's busier.
  7. There was definitely not a tasting menu listed on the printed menu for the night, but I'm not sure if they offered one if requested. We we not up for a full tasting when we were there, but I had intended to ask out of curiosity but I got distracted and it slipped my mind. So I'm not sure, sorry.
  8. Well, it's not like I got permission to take pictures, but I wasn't asked not to so I figured I'd be discreet and stop if requested. That's why I didn't get a pic of every dish and a couple quick shots I took were not exactly in focus. I wasn't going to post the menu except I saw it posted somewhere else first so figured it wouldn't hurt.
  9. So I checked Lincoln out tonight, and I'm a fan. I know it's the first night, but I'd tentatively compare it to Marea (which I love), even if Lincoln currently has a slightly less ambitious menu. By far my favorite dish of the night was the "Terrina di Fegato Grasso, Coniglio e Animelle", or Foie Gras, Rabbit and Sweetbread Terrine with Plums and Lettuces: It was a real standout, one of my favorite dishes in recent memory. Our other favorite was the lasagna. I've got more pics and full commentary here: http://www.wordsmithingpantagruel.com/2010/09/lincoln-opening-night-at-bennos-new.html I included the full menus and prices if you want to check them out. It's not per se, but it's not trying to be. That doesn't mean it's not great, which it is. Plus it was opening night and I can only assume it will get better from here.
  10. I'm checking it out on Friday 9pm and will try to report. I know there will be hiccups opening night but I was available and I'm excited. I also inquired about proper attire and was told they were expecting lots of pre-theater guests so it was not too formal, I don't recall the exact terms used. I don't know what menus they will offer so I'll go with the flow, but I'll get a tasting if offered and the wife is up for it. I had not heard about the camera policy, I plan to bring a small one to get some shots but I guess we'll see. I'd think they would welcome the attention, at least at first. Stay tuned...
  11. edo


    Nice! Looks like they have the fried minnows in the fritto misto? I had them as a Lupa special once and loved those little buggers.
  12. I actually have a recipe I saved from GQ back in Feb '05, and it comes from Mark Ladner back when he was the chef at Lupa before moving to Del Posto. He calls for dried pasta, salt and pepper, equal parts butter and olive oil, and a mix of Pecorino Romano and Parmigiano-Reggiano. I've made it and it's pretty close to Lupa's, I assume the difference was mainly user, ie my, error. Lupa is my favorite anywhere, although I have not triad Maialino's. I have the recipe scanned in my email, but probably not kosher to post it here I suppose. Also note that Batali's Eataly opened yesterday, I went by today and noticed they offer Cacio e Pepe at the pasta place in the complex. Didn't get to try it but presumably it would be similar to Lupa's; at least that's what I'm hoping.
  13. edo


    Yeah, this place is great. I went this afternoon on the late side, and spent too much time wandering and by the time I was ready to get some food all they restaurants had shut down to prep for dinner service because they got so slammed they ran out of food: They were going to reopen at 5:30. Just as well, I got stuff to go and ate at home. More pics here: http://www.wordsmithingpantagruel.com/2010/09/eataly-batalis-new-york-italian.html I definitely need to get back there to check out some of the restaurants, the stuff I saw looked great.
  14. Tonight was the opening night of Colicchio&Sons, in the previous Craftsteak space. There they are doing more composed dishs like they served at Tom:Tuesday Dinner. Bottom line: great stuff very similar to what they were serving at those nearly impossible to get into meals. I put up more pics and commentary at http://www.wordsmithingpantagruel.com/2010/01/colicchio-opening-night-review.html if you want to see more. Edo
  15. Really? I have found the wine pours, while not large, to be generally sufficient, and several times when I finished early I've gotten top-offs. And trust me, I'm certainly no slouch in the wine drinking dept. Certainly not over-generous, as I rarely get to help finish the wines of some companions who I often have the pleasure of helping at other wine paired dinners, but nothing to complain about from what I've seen. I suppose they are more stingy than other places, but it pains me sometimes to see excellent wine go to waste when lots of people can't finish and even I can't take up all the slack.
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