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Yaacov

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  1. Yaacov

    Fairway Cafe

    Rich: Thanks for the update, but they've been saying "any day" since early January. Since it has become a constant wine-geek party place (at least once/week), they'd be stupid to charge a significant amount for corkage if they ever get a license. I think it's a great place and always go downstairs after dinner and, in my semi-drunken stupor, spend more money than i otherwise would have in the market. -yb
  2. I don't think so. Parker is not law, or even fact. I respect his opinion in several areas, but still only use him as a guide. His best attribute, for me, is his consistency in his tastes in Bordeaux and the Rhone. And over the past several years, i've been able to somewhat calibrate my tastes to his and find what i'm looking for in those wine regions. What frustrates me is when he gives monster scores to things like Kongsgaard (sp?) Chardonnay (which was one of the worst wines i've ever had), but also to wines like Lynch Bages and Beaucastel (2 of my loves in wine). -yb
  3. Thanks for doing the legwork Blondie. Belgian-style fries are fried twice; once in a relatively cold oil to actually cook the potato and draw out it's natural moisture to the surface, and then fried later, just before serving, for a shorter time period at a higher temperature to actually crisp the potato. -yb
  4. I guess I'll have to re-inspect, but Soba tell me if you've seen what I've seen: 1) They have that hand-cranked machine that cuts the fries, 2) the fries go into the oil, 3) the fries get scooped out of the oil and salted, and 4) the fries get served. I've only been there a few times, but the fries are fried pretty quickly. I'd think it impossible to cook them that quickly unless they were first fried in "cold" oil. That said, this is an excellent excuse to find out. Other very good fries: Tartine (similar to McDonald's best) L'Express (very thin, but good) Blue 9 Burger -yb
  5. Call me crazy, but when cooked to spec, McDonald's are perfect. -yb
  6. FWIW, i just saw on Ch. 1 that the health inspectors responsible for enforcing the new laws will stop working at 11:00 pm and will only issue violations if they're called out to the establishment. -yb
  7. I'll make this easy for you: I was there a few weeks ago and was pleasantly surprised to see the 1999 Ridge Santa Cruz Cabernet on the list for $45 -- a very good bargain and a delicious wine. I'd call ahead to make sure they still have it. best, yb
  8. Yaacov

    True wine merchants

    I've never been overly impressed with the selection at Italian Wine Merchants. I prefer I Trulli's wine shop (I forget the name). I guess the Burgundy Wine Co. should be added to the NYC list as well. Both are nice stores with some good wines, but both are woefully overpriced. You can find anything in either store with just a little research for much less. What I like about Vino is that you can buy what you just drank at I Trulli across the street, and vice versa. I'll second (third?) Chambers and Garagiste in Seattle. -yb
  9. i don't know about that. i fancy myself as someone in between those two descriptions, and i like a progressive wine list. usually. wine geeks know what to look for, regardless of the grouping. at least, they say they do. Tommy: I'll admit to posting my hard-and-fast rule intentially simplistic in order to get some conversation on the topic (i've never actually found a wine list like that). But I stand by my basic premise that most diners (by far) decide what color they're having and then what price they're willing to spend. -yb
  10. 1990 Beaucastel. Great wine right now. -yb
  11. The only way to organize a wine list for both the masses and wine geeks is by color, and then by price. Those 2 pieces of information are by far the most important. As an aside, we went to Lupa on Saturday and sat at the bar. Lupa's wine list is very good, but is organized by regions (Toscana, Marche, Lazio, etc.). Even someone with a casual knowledge of Italian wines might know that Tuscany and Piemonte are different regions, but that information is fairly useless when trying to find a good wine for a good price. The couple next to me asked about a Petit Verdot on the list and the bartender responded that the wine was "medium-bodied with some spice and good fruit." They said "okay, we'll try it." I thought to myself, that description would probably fit 95% of the wines on the list (whites included!). -yb
  12. Yaacov

    Corkscrew

    We have the Rabbit at home, but never use it. I recently purchased one of those double-hinged waiter's corkscrews for about $9. It's great. Make sure you buy one with a thin worm and that the worm is coated with teflon or some other slippery coating (it'll wear off eventually though). The double-hinge really makes it easier and it works great with tight or otherwise stubborn corks (crumbly, dry, etc.) That said, put me in the 'yes' column for screwcaps!! -yb
  13. I have to agree, but I am repeatedly fascinated by the fact that every review I've read on this board has me scratching my head in confusion. Has ADNY ever delivered on the hype and expectations they (we?) set? -yb
  14. Thanks for all the recos! Here's what we had last night (I went before reading most of these dishes though). Pork Soup Dumplings Shrimp Dumplings (I'm pretty sure this was the one recommended by someone above -- loved the sauce) Cold Spinach in Garlic Sauce (I just asked the waitress to recommend a cold veggie and this was it. Great, refreshing, and unique presentation. This was very evocative of something I've had during a Passover seder, so there must be some horseradish in the sauce somethere. Very cool) Prawns in Sichuan sauce (always great and i love those silky thin mushrooms) Azhou Chicken (asked for this to be mild spicy and it was perfect. Just the right amount of heat. I can understand the remark above about the salt content -- a bit high -- but it worked well. I wouldn't call it salty) Sliced Beef Tenderloin in Brown Sauce w/ Bok Choy (really good. silky smooth beef and the bok choy was excellent) FWIW, we brought 2001 Dr. Loosen Urz. Wurz. Spatlese and 2001 Christoffel Erd. Trep. Spatlese. Both were decanted for 2+ hours and were great. Both wines exhibited the massive fruit and extract of the vintage along with tropical fruits. The Christoffel was more closed on the nose, but was still excellent. I'd expect the Loosen to be ready first. These are babies and need some serious cellar time, but both are world-class wines. best, yb
  15. I adore Grand Sichuan (Chelsea) and have been many times, but I feel that, while I love everything I usually order, I need something new. Here are my go-to dishes: Pork soup dumplings (can't imagine not getting these) Wonton in hot chili oil Twice cooked pork in sweet bean sauce Fresh and dried green beans with chicken Prawns in garlic sauce Whole fish with bean paste I don't always order all of these, but usually 3-4 figure into the meal. I need to know some of the other winners on the menu. thanks, yb
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