blizzard854

Some good places in Park Slope are Rosewater (Seasonal American) (Union st. between 5th and 6th ave), Palo Santo (Seasonal South American) (Union St. between 5th and 6th), Al Di La (Italian) (Carroll Street and 4th ave) ... If going to Al Di La check out the wine bar on Carroll street between 4th and 5th around the corner from the main restaurant, it's quieter, nicer, and serves the full restaurant menu. Applewood 11th street between 7th and 8th ave. Char No. 4 in Carroll Gardens... Franny's is also really good... on Flatbush Avenue.

Not sure if people have been checking the studio kitchen blog recently, but it's been up and running for about a week or so I believe... the beautiful pictures are still coming, as well as the inspirations and ideas... Seems like since Alex and Aki (of Ideas in Food) moved out to PA, it seems like we might be seeing some collaborative efforts between them and Shola, which is extremely exciting.

I think that risotto is usually par-cooked before service, and finished off on an as ordered basis... at least that's what i've read... I think management should have had the sense to comp the entrees at least; rather then the dessert. I had a similar incident occur to me when a friend of mine ordered a burger that was studded with a spicy pepper (this wasn't indicated on the menu, and my friend couldn't really handle spicy food), they still charged us for the burger (only about 2 or 3 bites were taken out of it.) Even after complaining they only comped her soda. Let's just say it was quite upsetting, and I haven't gone back since; and it was a place I use to frequent on a weekly basis.

I definitely want to continue reading about your adventures at FCI. i wanted to enroll in this course but unfortunately can't afford to. I emailed them to find out if there was anyway to get some kind of financial assistance... but never got a reply do you get to keep the kit (might be a stupid question)? Also thanks for that New Yorker link. I love there food/dining-related articles more then anything else. I will make sure to give it a read while on the train.

I think this is actually my first time posting on here As I was reading your post I immediately thought of two sandwich places in the city (NYC that is) that are what I feel of the ideal sandwich places. The two places are called Alidoro and Abbondanza. They both follow an italian/tuscan theme of ingredients. We're talking fresh mozzarella, a large variety of artisanal quality cheeses, salumis, viniagrettes and mayos. Abbondanza has it's own huge wood burning oven to get your sandwiches and toppings nice and toasty, and both have a very inviting, homey, quaint setting (Abbondanza has warm, exposed-brick walls, Alidoro looks like the living room of what I would imagine it would look like in a house decorated by an Italian grandmother.) The prices are definitely a bit higher then what one would expect from a sandwich shop (but then again in NYC a sandwich in a deli could come up to $6 or so) but the quality of ingredients brings it over the top. And every time i've had a sandwich at Alidoro i've actually never been able to finish the whole sandwich in one seating. So i saw it as a sandwich that could be eaten for two separate meals. Abbondanza offers a large variety of toppings that include spans from amazing marinated mushrooms, to amazing mayos and pestos. Both places, every time I've visited them have been packed (I try to go a little after lunch to avoid the lunch time rush) and the staff has always been very welcoming, very helpful and have just made me feel like I'm more then just a customer to them. I feel that being able to balance good-quality food, value (Especially during these times), and customer service is the ultimate trifecta to having a good place that will flourish for years. People will travel out of there way for a place that is able to balance all three of these together. Even if a place is out of my way, I will walk those extra blocks, take that extra train, just so I can have a good meal. Even if there are new places popping up, it's discouraging when you go somewhere new and are letdown, the places that balance these three, are the places that stick in the mind of customers, and that customers will go to because it's a sure thing. They know they will get everything they are seeking, with no disappointment. Even if where you are opening up your place isn't packed of foodies... you don't have to be a foodie to enjoy delicious food, for good prices, and welcoming customer service... I wish you so much luck and hopefully we'll here more about you and this venture

Another great flavor combination for this is guava and white cheese... I usually see restaurants that make empanadas, fill them with either some guava paste or guava jelly, and some queso blanco as most hispanic people call it, and its amazing and delicious savory dessert empanada...