Blondie

My favorite place to eat in Hoboken. I was a regular when I lived in Hoboken (1988-94), and the several times I've eaten there in the past few years it's only gotten better.

Warmest congratulations, Louisa!

Here's a review of Bleu Bistro Moderne from March of this year.

I haven't lived in Dublin in several years, and I'm hoping the scene has improved since then. I'd invest in a Bridgestone Guide. I found John and Sally McKenna's recommendations consistently good.

Worcester Sauce! Prawn Cocktail!

Funny you should mention Scotland as the best chorizo I ever had I bought from a stall in the English Market in Cork City, Ireland. Another stall had my favorite tiny olives from the Pyrenees. God I loved that place. I would be interested in finding real chorizo in NY as well.

If it turns out to be Friday, I'm in. Taking post-drink munchies into consideration, what about the Horseshoe Bar (aka 7B) on 7th and B? Dawgs on Park is next door, Crif Dogs, Habib's and Pommes Frites are a short walk away.

This article from Maxim recounts an absinthe tasting from a few years back, including the proper way to drink it. My cousin was one of the tasters. I’ll ask him to fill me in on his personal impressions the next time I talk to him

Nha Trang on Baxter Street is undergoing renovations. According to the permit they are upgrading the HVAC, but they've torn out much of the dining room as well. New Pasteur next door is a longtime favorite of mine.

A zillion years ago (more like 10) I was living in Hoboken and my best friend was a bartender (now known as The Fisherman). An older Eastern European gentleman talked his ear off one afternoon about some grass they put in vodka and how he couldn’t get it in the US, but had it mailed from Poland. A few weeks later he gave my friend an envelope with dozens of long strands of grass that he called bison grass (which led to the name “Buffalo Booze” for the finished product). He gave me some and we each put a few strands in bottles of Absolut and stuck them in our respective freezers. We just left the grass in the bottle. The result was a fresh, herbal taste that I loved. His ran out sooner than mine, so we were able to taste it over months and it continued to improve. If you know any older Polish gentlemen, see if they can get you some bison grass.

One thing I’ve noticed, especially downtown, is being much more comfortable walking home or back to the car very late than pre-ban. With people congregated on every sidewalk with a bar it’s almost like a citywide neighborhood watch program. Thankfully I quit smoking (cold turkey) a few weeks after the ban took effect. Not having to watch my friends smoke at the bar took away my most likely trigger for relapse. Not to mention I’m saving about 50 bucks a week. I’m down with the ban now

The latter.

Haggis certainly has the place sussed. On my only visit several weeks ago I had the crab/shrimp soup dumplings and scallion pancakes, both winners. I also loved the Crispy Whole Fish and Pea Shoots with Garlic.

If Jaymes is in, I'm in.

Thanks, elyse. I'll try it next time I'm in the vicinity

I'd gladly experiment if it weren't so difficult to find a perfectly poured pint of Guinness in NYC aside from at Paddy Reilly's. Where are the other perfect pints? Has anyone had luck pouring a great pint from the nitro-charged cans?

I'm just repeating what I was told by a woman who works there. It was clear the fries I saw going into the oil were not raw. My experience is limited to two nights in the last week, very late. One night it was busy, one not. The waffle-cut fries at Crif's Dogs on St. Mark's are pretty good too

Holly, I was surprised too, but that's what I was told. They're good enough that I'll be over there again very soon. Once I go back to the boondocks, no frites for me. Some of the worst fries in New York are a few blocks south on Second Avenue at A Salt & Battery, the faux chip shop. Soggy fries, the fish was past its prime and the service was obnoxious. A must to avoid.

The things I do for you guys A few more details I gathered last night. They are fried at the same temperature both times. The first time for 5 minutes where they stay quite light in color. Then into the refrigerator before frying the second time. I'm not sure how long they're held in the fridge, but I wouldn't call them not "fresh" because of it. There's almost no lag between the frites leaving the oil after the second frying before they're in your hands. Fresher than you'd get anywhere, I'd say. The place is tiny, but you can sit in the back, by the sacks of potatoes, on an old church pew. Rustic wood plank tables have vertical drillings to hold the paper cones. I think the nominal hours are 11am-1am, but they were open later on Friday night. Pommes Frites

In yet another instance of eGullet influencing my dining, I went to Pommes Frites tonight as I'm staying nearby. They do fry them twice. I didn't get the specifics, but it seems the first frying they don't get much color. They're held in a big stainless steel bowl until they're fried the second time to order. They're damn good.

Arroz con Gandules from the Goya Gandules Verdes (Pigeon Peas) can.

I'm reading this right now. It's much more interesting than I would have imagined.

eatpie, can you please describe some of the dishes you found particularly intriguing?