weinoo

Not open yet. And now doesn't appear to be opening until next month. NYC permits, licenses, inspections, etc. can be a real pain in the ass.

What's the assortment of fish, @Shelby?

Braised leeks and endive. Duck fat fried potatoes persillade. D'artagnan's freezer sale netted me these poussins. Spatchcocked! Marinated in a mustardy, garlicky thing, then started in a pan, and finished in a hot oven (a la Jacques) for like 15 minutes. They were great.

I'm not a huge fan of this style of pizza in general...I find them to be too soupy for my taste. But I will say the crust here on this pie is delicious.

This isn't modernist, it's just one of the Neapolitan pies from Anthony Manieri, at the new Una Pizza Napoletana, on Orchard Street.

A friend just ordered some, but I don't believe it ships to retail customers until May 21st. Heaven's Door

Frittata - onion, zucchini, freshly grated Parmesan, 5 large eggs, salt, pepper, EVOO, butter. I've used the same pan (an old Circulon from Macy's) for 25+ years to make a frittata. This one started on the stove-top and finished in a 325℉ oven for about 6 minutes.

Grate "parmesan" in cans/jars (ducks).

Well, that's spreadable, so not exactly that loose.

Existing Conditions is the name of the new cocktail bar co-owned by Dave Arnold, Don Lee (@donbert), and Greg Boehm. Though she had the opening date wrong in yesterday's paper, I'll let Flo Fab take over from here. (I'm hearing May 19th).

Private rooms downstairs at Congee Village might work. Though lately I'm partial to Wu's Wonton King (they do whole suckling pigs for $160 and allow you to bring your own wines/liquors but not beer), they don't have a private space that I'm aware of. We just ate here with a party of 7 last night, and it was a grand total of $26 per person - and was delicious as well.

There's also the possibility of a dish I've had at Ayada that almost looks and feels raw, though it's not...one of the northern Thai sausage dishes, I believe it was. E-Sarn, or sour sausage. Very loose, delicious, but texturally, ummmm, interesting. Sorry I didn't get back to you before you went - I'm sure, @Pan if you go to Ayada, you'll be happy. I personally enjoy the salads (crispy catfish), the soups, the curries...

I don't know, but I'm wondering if at the price of $.34 for that particular spaghetti, is it any good? I understand it's a $5 meal challenge, but shouldn't that meal be as delicious as you can make it? In my opinion, that means pasta from Italy and real Parmesan (or, preferably for this dish, pecorino romano)...though I guess some might think the powdered cellulose added to that $1 parm in a can actually adds to the dish.

I like to think of opportunity cost as contributing to the total of $5. So the OP was in South San Jose, then Campbell, probably spending a few hours (or >$5) on shopping, and also a few gallons of gas (also >$5). To top it off, spaghetti from Mexico and fake parmesan. Who wants to eat that dish, no matter what its cost?

Caveat emptor.

Right - that situation was evidently exasperating from the get-go, as the owners of Tavern were not really willing to spend what he felt was needed to classy up the joint.

Naples and Rome would be at the top of my list for pizza.

touching of the buttocks was probably the least egregious thing that was going on at Star's!

Mezze rigatoni with a sauce made from leftover coda alla vaccinara. So, mezze rigatoni con sugo di coda. Served with a heart of escarole and celery leaf salad, dressed with an anchovy/garlic vinaigrette.

Potentially related to some of the post about, about what (and where from) pathogens we ought to really worry about: E. Coli Linked to Chopped Romaine Lettuce Infects People in 11 States (NY Times, April 11, 2018)

But wait - my boss comes to dinner every night! Oh, and now as I glance back up through the thread, I see liuzhou already made this point (albeit referring to himself as opposed to his Significant Eater).

They did - and it's more the way my wife likes her chicken cooked; that is, a little more than I do, but I acquiesce every now and then .

That was the crispiest skin I've ever gotten out of the CSO.. Did 20 minutes on steam bake at 425F, and then another 15-18 just on convection bake at same temp.

I have a bottle of red boat for you. I bought like 5 bottles, and certainly can't use them all. And while that dish looked good, that does not necessarily mean it would win on the 5-ingredient challenge. I would just prefer egullet not to become the food network.

Blue plate special? Chicken thighs in the steam girl, rice pilaf, sautéed asparagus. (might've cost under $5 pp).