jogoode

2 MONTHS

She has strong personal motivations to not eat certain foods, some for reasons of taste and some for health concerns. In my book, that's in the same category as my dislike for squash. I took the "I don't care for them" part of her statement as her expressing a moderate dislike, as opposed to your clearly maniacal aversion . I'm not trying to be picky, but she says she "saw no reason..." I see a reason.

But, Sam, it seems she has no such aversion.

You rebel!

I do think Ms. Burros handled this review well, though not flawlessly. And I'm she'd admit that she wasn't the best person to review Casa Mono. However: Yes. And attempt to assess the preparation, even if her opinions of these dishes aren't explicit in her review. If she had some extreme aversion to the offal, that's one thing. But her response in this thread suggested that she didn't. She gave it the "proper" number of stars without experiencing an important part of the menu. If Casa Mono's chefs were messing up the offal dishes, she wouldn't even know about it, and the "proper" number of stars might be inaccurate. Now that I think about it, should Casa Mono be a two-star restaurant? Or a great one-star?

The really funny thing about this is that it's true. I was there. Good, because I'm wearing tennis shoes. And I have to ask about the ladies' jacket: why, Dave, why?

How casual is the dress at Mix? Maybe I'll stop in tonight for chowder, too...

Come on, Mark. I'll say it again: this is the restaurant reviewer -- however temporary -- for the New York Times. It is her duty during the short time for which she holds this position, as I said a few posts above, to comment on the execution of a restaurant's menu. Not necessarily its entire menu, but she can't neglect four dishes on a relatively small menu that are typically made particularly well by the chef behind the restaurant. She admitted that, because she was familiar with most of the offal in question, she was in the position to judge its execution, as she did with the anchovies, even if she's not crazy about this food she's assessing. Her excuse might work for my 14 year old cousin, but I just can't buy it in this context.

I posted this in the Q&A, because I thought the discussion could continue there. But I'll repost here: There is a reason, in this case, to eat something that you don't care for. Since offal is an important part, as bourdain said in the Food Media and News thread, of Batali's culinary philosophy, and because there are at least four dishes on Casa Mono's menu that include offal, some assessment of the execution of these offal dishes is necessary in a review of the restaurant. Since you said that you've had most of the offal on the menu before, you would have been in a position to judge how well the offal at Casa Mono was prepared, even if you didn't love it. You did this with the anchovies. To be sure, those who've commented on this review are mainly criticizing the NYT for their choice of temporary reviewer -- as they (and I) will inevitably do with any reviewer they choose -- and praising your handling of the position in which you have been put.

2 months

You're kidding, right? I'm sorry. My message is not clear. I do have a reservation that I am offering anyone who would like it. Feb 21, Saturday, 11:30 am, a very early lunch. PM me if you want it.

Most primetime restaurants that serve lunch only serve it on weekdays, right? So why does Per Se only serve lunch F-Su?

call now, everyone! you'll get through in a second. i reserved a table for lunch, for 2, on Feb 21st. I'm auctioning it off to a nice eGullet couple looking for a romantic lunch, at 11:30 am. My fee will be $40, or you can just tell us about your meal after you go . PM me if you want this reservation...

Let's take this discussion here, to the Q&A.

I loved these Brooklyn Italian spots. How expensive is the rest of the menu?

I bet you're right!

Dude... they can both be incendiary, trust me. But we've developed a good rapport with our regular waiter there, and perhaps he knows we can take the heat. I figured. I was thinking of you when I said: And was that dish you had hot that was 1/4 chicken, 3/4 chilis? I'd assume so.

Sorry, WBC. I've never tried the fresh mozzarella at either places. How is Queen Restaurant, btw? If I was in the market for mozz in BK, I'd probably try Tuller, on Court Street. This is kind of an easy, and more expensive way out, because it's a gourmet store -- not much is made in house. The store is awesome. Actually, their prices are not all that high. They have some incredible ricotta for $7.99/lb, whereas it costs $3-4/lb for some decidely less tasty versions made in little shops in the area.

Thanks, Ophelie, for your report! It's good to know that your chicken was good, even if it wasn't spicy, because now I know what to suggest if I go with a chiliphobic friend. In my experience, not every dish at GS has been spicy, and none that I've encountered have been extremely spicy. The Kung Bao is moderately spicy, but the numbing effect of the Sichuan peppercorns makes the dish's "punch" substantial (and wonderful). The heat of the sour string beans sneaks up on you, but won't have you sweating like some Thai dishes I've tried. Even the beef tendon in chili sauce and the braised beef in red oil wasn't exceedingly spicy. But, like at Sripraphai, it's not always easy to get a dish very spicy unless you develop a relationship of trust with your server, and they know that when you say spicy, you really want spicy (presumably, the way the dish supposed to be served). Next time you go I suggest trying one of the four dishes I've mentioned, because, accordingly to many here, they are not served in the same way anywhere else. Chicken with Chinese broccoli seems to be made well in various spots around the city.

It is a cool business model, isn't it. I haven't taken a look in lately, but I hope they are getting customers. Can you be more specific about the "pitfalls" it avoids? I need to learn about that kind of stuff.

I'm there. Yes, please tell us the cross street. Anything else good at Christy's? Or should I just fill myself with patties ?

Very nice dinner at Chestnut tonight. Thick, juicy pork loin with collards and yams, and stuffed with chestnut sausage. Trout with winter squash and olive stew. And a half bottle of Domaine du Vieux Lazaret Chateauneuf du Pape. All very reasonably priced. My only complaint is that the kitchen seems a bit afraid of salt. Oh, and since Robert Sietsema's review you won't be able to shove past the trendoids on any night other than tonight, Super Bowl Sunday.

Felonius, FG describes the components of the chowder on the first page of this thread: It sounds unreal, and since you recommend it as well as Steven, it and the bison will definitely be my first dishes at Mix.

It serves very different food. But from this thread, I think it's worth a try. You can eat cheaply at Craft, if you plan a bit. I try to do this at more expensive restaurants where you can order a la carte: go with four or five like-minded (and like-budgeted) friends for an early dinner, or late lunch, when there will be some empty tables, so you no one at your table feels pressured to order more than your plan dictates. Share a few mains (I'd suggest the hangar steak) and sides. Maybe an appetizer or two. You'll get out of there for $30pp. (Some people have to feel full after a meal to be satisfied with it. If you, or one of your friends feel this way, go next door to wichcraft after lunch/dinner and get the tuna sandwich with fennel and olives, which I think is so good it might deserve its own thread.

I'd love to find a good chittlins dish. Anybody have a place?