jogoode

Ah! My Grandpa used to love Mrs. Terhes Old Hungary and a Czech place called The Rooch. Both places, I'm sure, were very cheap. He looooves cheap. Poor Mocca. Elyse, why was it so awful?

My 92 grandpa has not once eaten a meal out with me without mentioning Mocca and that there used to be so many good Hungarian places in the city. He often names a few, but I can't remember any of them. Mocca's a good place. Great that it's still around.

Sounds delicious!

Hi Mr. C, Pork belly and lamb tongue have had their moments, so what's the next innard to reach high-end restaurants? And, more importantly, where can I get a good tripe sandwich in NY? Is that in your book?

IrishCream, I'm sure Fat Guy enjoyed his meal but when expectations are that high, it is difficult to be utterly impressed. It's idyllic and out-of-the-way location add to its atmosphere and the effect this atmosphere has on the diner, much like a Michelin 3-star -- this effect boosts some opinions and detracts from others. When the restaurant is readily accessible to people who are used to having constant access to a similarly high level of dining, it might not shine quite as brightly.

Molly O'neill spoke at my college a year or two ago and spoke rather candidly about her fall-out with the Times. I don't remember much of it, unforunately. She implied that the Times basically pushed her out b/c she wasn't willing to write the kind of stories that Amanda Hesser would, much the kind O'neill refers to in her cjr piece. I have her email address, which I got from the prof who brought her to speak. I won't post it but will PM if it would help.

I'm bored in anticipation of hearing why Per Se not being as good as TFL and how now TFL isn't the same either without Keller's full attention. I think Daniel has an 8-course tasting for $160

Steingarten to Fat Guy, "Ditto on Mix." I just glanced at his latest article in Vogue. I can't believe he did a NY restaurant round-up. Not very interesting or relevant. He probably just wanted Vogue to pick up the check...

yeah, if you want a tasting of any sort, it costs you something like $20/dish. I'd love that place even more if I could wear jeans. but everyone in that area shuffles around in slacks and jackets anyway, except for you steven how high do you think PerSe's prices will go? I'd heard he was going to charge thesame as at TFL, but I think if he has any sense he'll charge $30-50 more.

I certainly didn't expect Kunz to open a place you could visit 8-10 times a year. I wonder if his restaurant's proximity to Keller's has something to do with its concept as a very different kind of destination. The thought of having two high-end french restaurants opening on different floors of the same building is strange, as if Daniel moved to the third floor of the Trump at Columbus Circle. But I guess there will be a rather absurd cluster in the area when all this is done.

From ADNY's website: "...Didier Elena, who has worked with Alain Ducasse for over 13 years, heads a team of 20 chefs." Websites are often unreliable, though.

enough said

Who do you think you are Shaw? ! Well, you've sold me. It's so rare to hear an informed opinion on a restaurant after NY Mag and the Times get through with it. There really is no other venue. And 15 in the kitchen!? ADNY has, what, 20?

Is that Cinque Querce? What year? ------ Yes. 2001. Can you tell me what Cinque Querce refers to?

Irpinia is a province of Campania. The wine's made by Salvatore Motteleri (Moletteri?) in the DOC zone of Taurasi (NE or central East Campania), where high altitude vineyards near old volcanoes produce wines with strong tannins, despite their being aged for three years, at least one in oak barrels, before they're released...

The wine -- an aglianico from Irpinia -- drank well, thank God.

Thanks, that makes me feel a lot better. I'm glad I didn't store the wine next to the heater this afternoon to compensate for the cold yesterday!

I had by my standards a nice bottle of wine to bring to a dinner. Someone left it outside for about ten hours and when I found out and brought it in, it was VERY cold. must have been 38-43 degrees outside. I've kept it at close to 55 since then (20 hours). Is the wine ruined? And more generally, I've heard about a range of temperature at which meat quality, if left for a certain amount of time, suffers. Is there a basic rule that says "If a wine is left at X temperature for Y time, it starts to degrade"? This applies to those of us with a makeshift wine cellar (I keep my wines under the stairs in my basement where it stays relatively cool, but I'm constantly afraid that any drastic change in the already uncontrolled conditions will murder my stock.)

Thanks a lot! Now I'll know how to introduce the bottle if I bring it with me to a friend's house -- I'll play it down, mention that it's probably way over the hill, and hope it makes a good showing.

I'm happy that food is getting more attention these days, but how the hell did this article make the front page on the Times? And I just saw the Grocery mentioned with the rest of the Top 10 Restaurants in Zagat's on the 10 o'clock news. Jeez.

My bottle is a '62, not '63. If these years for Guiraud are bad, that would explain why I have it in my basement - I am not typically in possession of great wine. I guess I'll just have to open it...

I decided, as soon as I heard it was opening, to wait for a while before going, thinking it would take a while for the place to get its meat together....but it has been a while....Does anyone expect the meat to get better as the owner reassesses? And how long will this take?

But I wonder...how can someone find out information on an old wine that's not necessarily a great vintage - like my little '62. Maybe I should bite the bullet and open her.

I just looked again, and it's from '62. I wonder if that improves its chances...

The perfect neighborhood restaurant