Steve Silkin

Amma was reviewed today in AMNewyork.

Doesn't the article state that both Ben's and Katz's use the same supplier for pastami. Now I've tried both products and they are completely different. Katz is smokier less peppery more fatty and much much better.

a visit to parkside on a thursday night for the weekly ossa buca special is a must. the parkside ossa buca blows all other away. do not this this spectacular dish.

The Nathans in Coney Island was good because they used to use these great ancient broilers that cooked that seared the frank and kept it nice and juicy. The geniuses at the corporation replaced them in the early nineties with typical fast food equipment. Today, sadly it has the same frank as every other Nathans. It is however lovely ans special to get a few Nathans franks and eat them while sitting on the boardwal watching the sea.

I'm not reading you.

Well everyone should thank Jim Leff and Chowhound.com.

Oh stop the divisiveness is what makes this site interesting. I'd love to try that place in LA.

I've been curious about that place. I'll give it a try Sara!

I must disagree with your sentiment on Karam. The chicken sandwich is a true work of balance and flavors. It is also high quality and sometimes fat, which is the way it is supposed to be. Karam's food is New York's best Lebanese and it is quite shocking what comes out of that kitchen. I'm talking heads, entrails etc.

Karam in Bay Ridge has the best Lebanese kitchen in the city and they make killer chicken schwarma sandwiches with pickled beets, garlicky skiced chicken schwarma and a wondrful secret sauce. An addictive treat and simply the best.

Yes, but the food at Park Side is far superior to that of Bamontes. Nina, if you have not been to the restaurant you can not really offer a fair judgement. All I can say is go to Park Side on a Thursday night and order the Osso Bucco special and you will forever be a fan. My friend, Fabio the head chef is a wonderful Italian chef. I think the shrimp parmigiana and other sea food based heroes at Cono's are the best in the city.

Cono is by far a much better choice than Bamonte's and Tomasso. They also make amazing heroes in a take out stand by the restaurant. Tomasso, while having a sensational Italian wine list, has lousy food. Bamontes is inconsistent and doest not compare to Parkside.

I am shocked at how little attention the outer boroughs receive on this board. In Queens, Parkside is a great option. The owner is a zealot who keeps the quality and cooking top notch. Especially recommended is Parkside veal, shrimp and Thursday night osso bucco special. I am friends with the chef, Fabio who is a warm guy as well as master of Italian cooking. In Brooklyn I reccomend: Al Di La Areo Bacci Cono & Son's Pescatore Di Fara's Manhattan Babbo Lupa Esca Beppe Acquario

In Little Italy, I reccomend Little Charlies Clam House, fantastic calamari made with bread crumbs with wonderful sweet or hot tomato sauce. This place is a bit off the beatan track and remains somewhat of a hidden gem. Skip the meat dishes.

I have never understood what the fuss was about NY Noodletown. I have found the bbq meats to be average at best and the seafood'vegetables to be lousy. The place is also dirty and unpleasant. A better choice for bbq meats and Cantonese food in general is Family Noodle. Try the roast duck and you'll be in luck.