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Everything posted by Cpalms

  1. Anybody been?? Apparently it opened recently and has some lineage to Roberto's.....It sounds great. The tip came from Authur Schwartz's letter.... from his newsletter "....Roberto's has been a destination restaurant for years. Now Zero Otto Nove has become one. It is already, after only a few months in > business, drawing customers from the hinterlands, and for several good > reasons. Top among them, I am sure, is the Neapolitan-style pizza that may > be the best you've ever had in the U.S., and better than many in Naples, > as I just described. I know I am going out on a limb with that remark, > but I know what I am doing. Well, I hope I am not setting anyone up for a > disappointment. > > Zero Otto Nove's pizzaiolo , its pizza maker, Ricardo, who indeed has > enough charisma to be called by only one name, like Garbo or Cher, is > originally from Naples. But he last worked in downtown Salerno. He was > making such good pizza in Salerno that my Salernitani friends suggested > that the place he worked at, Pizza Margherita, would be a good substitute > for Pizzeria Vicolo della Neve, my usual haunt, but which, in the summer, > is way too hot and airless to be enjoyable...."
  2. - another good delivery is Pio Pio salon for Peruvian roast chicken...huge amounts of food relatively cheap... - Grom gelato if you can deal with the line/prices - Grays Papaya - Rack n Soul fried chicken, make sure they make the chicken fresh... - I hear good things about Thai Market on 107th and Amsterdam - Dean's Pizza is pretty good but soulless pizza - Sal and Carmine's pizza for slices - Love Celeste, the only worthwhile UWS Italian, AVOID Genarro - Kefi is the best cheap greek in the city, long lines however I CAN'T believe supertaco truck delivers, WOW!
  3. I spend a fair bit of time in East Hampton and have not posted in a while so here goes: - In terms of farmers markets they are a dime a dozen out there, most are very similiar. That is not so say their stuff is not good. In mid august the corn and tomatos should be going off. Don't miss them. However, the hands down best Farmers Market is on Saturday mornings in Sag Harbor at the marina. There is a growing number of organic farmers and artisnal food makers (foodie stuff) out east. Most bring their stuff to Sag on Saturday mornings. Sag is about a 10 minute drive from EH town and is beautiful. - In EH town pickings are slim. Rowdy Hall Has a good burger and decent beer selection. I hesitate to recommend Nick and Toni's because it is the epicenter of the hamptons see and be seen scene but they do a good job with local ingredients. Go when they are not busy (which is probably impossible for you) and the food gets exponentially better. - La Fondita (amagansett) makes good taco's - good for a quick lunch - Clam Bar on montauk highway out towards Montauk is a favorite of mine and is often overlooked. It's tricky here, DO NOT order off of the menu. Only get their specials which are usually always the same. This means Grilled tuna or swordfish sandwich (ask which is more fresh, I love the Tuna), Steamed lobsters, all their soups are very good especially NE clam chowder, they also have local corn. They have the best clams out east, bar none. They have a guy that rakes them every day in Napeague harbor (about a 1/4 mile away). If you like clams this is a must. Avoid the lobster roll and fried anything. Also avoid the much recommedend place across the street "Lunch" it looks great but it sucks trust me. - Cyril's just down the road from Clam Bar is great in the late afternoon or after the beach for beers and frozen drinks. DO NOT eat here. Cyril is a true Hamptons character in a Keith Richards sorta way. - A good fish market is next to the IGA supermarket in amagansett. Citeralla is fine if you have to go, but its kinda weak.... - the best place IMO out east is the North Fork Table and Inn. This would be a hike for you. They have an extensive NYC lineage (Claudia cant remmeber her last name, the former pastry chef at Gramercy Tavern and her Husband) and mostly use local ingredients. The two times I went last year this place blew me away. =This is a true destination spot. It would require a long drive and two ferrys for you to get there so maybe next time.
  4. wow, so salty on the out of town crowd. Frankly, if your goal is to avoid B&T you are avoiding virtually every good place in manhattan, Including restaurants. Basically on a saturday night there is no getting around it. (there are never any B&T in Babbo, Per Se, Le Bernadin etc not to mention Pegu, no never)...my suggestion would be to jump right in and make a reservation for bottle service/table at one of the big clubs, Marquee, Tenjune, Cain, Pink Elephant, Plumm. The reason you mostly pay the astronomical prices for bottle service is for the real estate inside the club, not really for the booze. You will have your own table so you know you will always have a place to sit and relax without all the mo mo's bumping into you. Reservations are a must, don't wait until you are at ther door. One other suggestion would be the bar at the Gramercy Park Hotel. Super cool trendy place that is a mellow lounge, i've never seen anybody dance there but you never know. Don't even bother going if you don't have a reservation.
  5. Cpalms

    Del Frisco's

    a lot of things are good there except the steaks...great blue cheese salad dressing, shrimp cocktail platter, lemon cake but the steaks are forgettable....its ok for business lunch, boring at dinner....
  6. I just returned from Alba this past Tuesday, although I am no expert on truffles (I just love to eat them), I was told (by truffle gatherers, restauranters, stefano at Gaja) the this year is shaping up to be fair and that it is still a bit to early for the finest truffles. I will post some picture of my trip and the Alba truffle festival this weekend..
  7. Cpalms


    I was there a about a month ago, i've been a few times as guest of a family friend. If you go with the anticipation of a great italian american meal, you will be completely disappointed. Go for the good vibe and the enjoyment of a restaurant that impossible to get into. But the food is that of a little italy tourist trap...the meatballs, peas with bacon, cheesecake, homemade ice cream are all ok. All the pasta's are forgettable, and the wine list (recitation)is practically an insult....the last time we went, we went and had a slice at Patsy's afterward...
  8. molto grazie!!...one more question, if you had just truffles (and wine of course) on your mind what restaurants would you suggest?
  9. Do you have any particular favorites? ones that perhaps that have a particularly outstanding cellar (don't they all in piedmonte?) any not so well know places that are not in the guidebooks that you like or do a certain dish particlarly well? Thanks for coming on Egullet!!
  10. I will be in Paris on business towards the end of september, I have a day free and had always wanted to see Giverny. Since this is just day trip between meetings I wanted to make the day include a special meal outside the city. I believe we will be taking the train and price is not much of an object, I was wondering if anyone had a suggestion for lunch. Any lunch suggestions or any other suggestions for that matter would be much appreciated..
  11. what about Batali's new place?
  12. Cpalms


    the Kool Aid was probably brachetto
  13. Cpalms


    I'd try it again if I were you because you missed two off the menu highlights. For entree I believe you should only get a whole grilled fish at Esca, they do very simply, the best in the city IMO. If they have a local fish only get that. and the dessert dishes, they have different combo's that usualy involves gelato. The gelato itself is passable and not nearly the equal of Otto. And esca is not cheap, to do it right there you need to spend, its as easily as expensive as babbo. I believe esac is one of the most underrated restauarants in the city probably bacauase its the easieast to order poorly at. To do it right, ask to speak with david, he's the sea dog/ chef and ask him to cook for you (BTW, esca is the only batali place where this can be done.)
  14. skip little italy, except di paulo, its truly a gem, when you walk down the street to di paulo you won't think your in little italy.....if you want that little italy expierence go to authur avenue in the bronx (great after a day game at yankee stadium)...do a search, there are many members here that know far more about it than me. i'm sure they must have a feast up there, and I bet it is what you are looking for.
  15. Had a Sweet Corn, Ricotta, Olive Oil gelato combo last night at Otto...mmm soo good, no doubt Otto is my favorite ice cream place in the city...the olive oil was better than the olive oil gelato at Per Se ..... had one of the new pastas....the penne with prosciutto...so over salted it was ridiculous
  16. Cpalms

    Per Se

    Some notes on my menus above (I had #1, But had a generous friend along)....lets just say it was expensive, very very expensive, the parameters that I set for the wine were that I wanted to spend about $100 each (for what selections we had, this was a bargain) and I prefered European wine (particularly italy) rather than domestic wines. Every bottle was presented to us and most opened for us. Beautiful stemware both Riedel and Spieglau ...in terms of the food all I said was no Foie Gras, we prefer fish that swim in the ocean as opposed to steams and ponds, and I wanted the creamsicle dessert (I'm a creamsicle junkie) other than that, cook for us, guns blazin'...I terms of the 2x2 or whatever its been called here, they just called it the chefs special tasting menu and didn't much care for the term 2x2. Our waiter asked the kitchen before they agreed to it. Our ressie was for 6:30, and i suspect they don't like starting the special menu much later seeing our meal was 5 hours long (and i think they turned our table) I would suggest to anyone, do not get a late reservation unless you want to be there all night....some other thoughts, the best tables are the first row of the upper deck, then first row of the lower, then second row of the first.....We did the kitchen tour, In great detail we were brought through what looked like a martian operation room,we have a nice pic with jonathan benno, Soo cool...If I were to go again I would do the five course menu (the 9 course was a traditional tasting menu) and be able to select my own dishes, unless, of course,someone else was paying....and thanks to Lyndon at per se for emailing and snail mailing me the menu's Particular highlights CHILLED SWEET CORN SOUP HAND CUT TAGLIATELLE SWEET CORN "AGNOLOTTI PAN ROASTED MAINE SCALLOP NOVA SCOTIA LOBSTER "CUIT SOUS VIDE SNAKE RIVER FARMS "CALOTTE DE BOEUF GRILLÉE BELLWETHER FARMS’ PECORINO AND RICOTTA RAVIOLI CREAMSICLE
  17. Cpalms

    Per Se

    I thought everyone would like to see the menu from a recent meal at Per Se. It was the Chef's Tasting (do not call it 2x2) with wine pairings. It was more extraordinary than I could possible express in words. I hope nobody at Per Se gets upset that i'm posting this. The Two menu's and wine pairings...... CHEF’S TASTING MENU - MENU 1 July 22,2004 ____________________________________________________________ CHILLED SWEET CORN SOUP with Summer Truffle Salad and "Beurre Noisette" • "OYSTERS AND PEARLS" "Sabayon" of Pearl Tapioca with Island Creek Oysters and Iranian Ossetra Caviar • CRAB SALAD with Melon "Purée" • PICKLED HEN EGG with Périgord Truffle "Pop Tart" • SALAD OF HAWAIIAN HEARTS OF PALM Roasted Heirloom Beets and Périgord Truffle Vinaigrette • HAND CUT TAGLIATELLE with Black Périgord Truffles • GRILLED PAVÉ OF SOUTH FLORIDA COBIA Braised Swiss Chard and Swiss Chard Ribs "en Ravigote," Caramelized Cipollini Onions and Mustard Seed Emulsion • PAN ROASTED MAINE SCALLOP Caramelized Water Chestnuts, Hen-of-the-Wood Mushrooms and Madras-Curry" Gastrique" • CAVENDISH FARMS’ "CAILLE EN CRÉPINETTE" Simmered Gooseberries and Wilted Arrowleaf Spinach • ELYSIAN FIELDS FARM "SELLE D’AGNEAU RÔTIE ENTIÈRE" "Rissolée" of New Crop Potatoes, English Peas and Stewed Morel Mushrooms • RONCAL Rosemary Honey Glazed Mission and Genoa Figs with Roasted Sweet Peppers and Rosemary-Balsamic Vinaigrette • MOULIN DES PENITENTS EXTRA VIRGIN OLIVE OIL ICE CREAM with Chocolate Pudding • PERSIAN LIME SORBET Vanilla Braised Pineapple and Haas Avocado "Coulis" • "CREAMSICLE" Orange-Scented Vanilla Ice Cream with Valrhona Chocolate Crunch • "TENTATION AU CHOCOLAT, NOISETTE ET LAIT" Milk Chocolate "Crémeux," Hazelnut "Streusel" with Condensed Milk Sorbet, "Sweetened Salty Hazelnuts" and "Pain au Lait" Sauce "MIGNARDISES" COFFEE, TEA AND INFUSIONS CHEF’S TASTING MENU - Menu 2 July 22, 2004 ____________________________________________________________ CHILLED FENNEL-SAFFRON SOUP with Fennel Salad • CAULIFLOWER "PANNA COTTA" with Island Creek Oyster Glaze and Iranian Ossetra Caviar • COD CHEEKS with Tea Noodles and Daikon Radish • WHITE TRUFFLE OIL-INFUSED CUSTARD with "Ragoût" of Périgord Truffles • CARAMELIZED BELGIAN ENDIVE Curried "Brunoise" of Banana, Cutting Celery and "Gastrique de Vinaigre de Clos Chatart" • SWEET CORN "AGNOLOTTI" Fresh Summer Beans, Pickled Red Peppers and Corn Pudding • SAUTÉED FILET OF ATLANTIC HALIBUT Toy Box Tomatoes, Patty Pan Squash, Opal Basil and Pickled Garlic-Preserved Meyer Lemon Vinaigrette • NOVA SCOTIA LOBSTER "CUIT SOUS VIDE" Cherry Tomatoes, Crispy Squash Blossoms and "Sauce Pistou" • ALL DAY BRAISED EDEN FARMS’ BERKSHIRE PORK SHOULDER Wilted Arrowleaf Spinach, Poached Bing and Rainier Cherries with Pork "Jus" • SNAKE RIVER FARMS "CALOTTE DE BOEUF GRILLÉE" Hen-of-the-Woods Mushrooms, Yukon Gold Potato "Gnocchi," Fava Beans, Crispy Bone Marrow and "Sauce Bordelaise" • BELLWETHER FARMS’ PECORINO AND RICOTTA RAVIOLI Armando Manni "Per Mio Figlio" Extra Virgin Olive Oil "Al Profumo del Chianti" • GARDEN THYME-INFUSED ICE CREAM Chocolate "Tuile," Fleur de Sel and Moulin Des Pénitents Extra Virgin Olive Oil • OLD CHATHAM SHEEP’S MILK YOGURT SORBET Coriander "Sablé," Mint "Gelée" and Carrot-Melon Soup • "CREAMSICLE" Orange-Scented Vanilla Ice Cream with Valrhona Chocolate Crunch • "DÉCLINAISON AU CHOCOLAT ET AU CAFÉ" Valrhona Chocolate Brownie, Milk Chocolate Ganache, Coffee Ice Cream and Caramel Chocolate "Croustillant" "MIGNARDISES" COFFEE, TEA AND INFUSIONS Wine Accompaniment Thursday, July 22, 2004 Pierre Gimonnet et Fils, Blancs de Blancs, "Cuis," 1er Cru MV La Crotta, Muscat, Chambave Valle d'Aoste 2002 Sato No Homare, "Pride of the Village," Junmai Ginjo Clelia Romano, Fiano di Avellino, "Colli di Lapio" 2002 Ostertag, Pinot Gris, Zellberg 2001 Egon Müller, Riesling, "Scharzhofberger," Spatlese Mosel 2001 Prager, Riesling "Klaus," Smaragd, Wachau 2000 Marcassin, Chardonnay, "Hudson Vineyard 1996 Paul Pernot Bienvenues Batard-Montrachet 1998 Andre Perret, Condrieu "Coteaux de Chery" 2001 Turley, "White Coat" San Luis Obispo 2002 Moccagatta, Barbaresco, "Bric Balin," Piedmont 1999 J.L. Chave, St. Joseph, "Offerus," Rhone Valley 2001 Calvet-Thunevin, Côtes du Roussillon Villages 2001 Messmer, Gewurztraminer, Spätlese, Pfalz 2001 Forteto della Luja, Moscato Passito, Loazzolo 1999 La Choulette, "Framboise," France Mas Amiel Maury MV
  18. Reds outdoor patio, across from the coast guard station by the inlet is good. They have expanded the seating quite a bit. Simple stuff... lobster rolls, lobsters, clams, oysters, steamers...all very fresh, very casual, BYOB. It great to sit right on the inlet, have a beer and some clams and check out all the commercial boats. The interior restaurant, which has a totally different menu was never good. Everthing inside is like salmon fillet with cilantro cream sauce over linguini, yuk...keep it simple on the outdoor deck.
  19. Never, ever bring bananas on a fishing boat....a banana on board will guarantee that you will catch nothing and the boat will probably sink....charter captains have been known to inspect their unknowing customers lunches before they board the boat.
  20. contact Bill Sutherland at www.tuscanwomancook.com ..... he runs a informal cooking school out of his farmhouse in montefalonnico. the school is taught by ladies (we called them local legends) from the surrounding towns. the classes are typically week or so long but we (about 8 of us) did a special one day class in his home and at a winery. In montefalonnico there is a magnificient and well known restaurant called la chiusa, where the part owner and chef is named diana. She is reknowned in that region for her cooking. The lady (she was about 75) that cooked for us at bill sutherland's taught diana how to cook. Needless to say it was spectaular. although, i don't know how cheap it was, but i remember it being absolutely worth it. Correspond with bill sutherland as he is a nice guy and a wealth of information in that region...
  21. ...if michelin does as poorly with the american version as they do with the Italy guide it will be just as useless as zagat's NY guide is....
  22. Menton, keep in mind most gulf shrimp are blast frozen within hours after they are caught and very difficult to source, many fish mongers get very creative with this stuff....take mayhawman's suggestion, sound like a can't miss...but if you can get the still INITIALLY frozen shrimp, they are quite good, virtually indistinguishable from fresh...you may have enjoyed them many times and did not know it...
  23. I hate to blow up a new place that has yet to work the kinks out but....whoever is running the front of the house needs to go back to restaurant 101 (andy the intern would fit right in).... we arrived for our 8 pm reservation and were promptly seated at 9:30. The place is so loud that its not only impossible to converse, but my ears were ringing when we left. the low tiled concaved ceiling reflects all the screaming. The steak was good, but, not lugers. the bacon was good. The wine list was all ridiculously overpriced boring american. Lugers can make up for many of the same issues, but for me this place can't.
  24. Hi All... I'm coming to seattle for business next week and need some recs for seafood restaurants.... We like places that range from seafood shacks to high end dining. we will be staying at the fairmont, I think its near Pike's market.....I also been told that I should not miss Salumi...I'm a big Batali fan here in NYC, is it worth it?...any other places I should not miss in seattle?..thanks for you help!...
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