yvonne johnson

I read in the NYT the other day that Wayne Harley Brachman is now at Lawrence Scott restaurant, 1363 First Ave (73rd St). I've never heard of this place. Anyone been? WHB is my favorite pastry chef so this might call for my going beyond the Greenwich Village perimeter.

Dinner last night at Mirchi, 29 Seventh Avenue South (b/w Morton and Bedford) 212/414-0931. This was my second visit to this Indian restaurant and I liked it before, but it’s even better than it was a few months back. The prices have gone up (starters Ŭ to Ű, and mains ผ to ร). For 3 of us it came to 贬, so it’s a bit more than your run of the mill Indian. But it’s worth it! Chicken tak-a-tak. This is cooked in a tawa (a bit like a wok, I think) Succulent pieces of chicken in scrumptious spices, with a little vinegar-y flavor. It comes with a little bread roll. I learned (on chowhound when I posted about Mirchi following my first visit) that this dish is served as street food in India. The roll on my first visit had the consistency of a hamburger roll. This time, it had more texture, tho’ to be honest I’d prefer a naan. Palak Bhaja: Spinach battered and fried. This was fantastic and beats the usual onion variety. I went for Gosht Vindaloo. The lamb wasn’t the most tender I’ve tasted, but the flavors were deep and spicy hot. Our chum had Jaipuri lal maas: lamb with combination of 30 chilies (at least that’s what the menu says). He loves his food spicy (and having spent years in London seeking out the hottest Ceylonese curries he likes his heat) but at one point in the meal I thought he was going to go into anaphylactic shock. His face turned red and his eyes puffed up. Didn’t stop him finishing the lot. My husband was pleased with his Changeze Champe: Spiced lamb chops. Great thick raita, naan and daal. HUGE portions. Your main course comes all on the plate (as opposed to in little separate dishes), and my husband for one would prefer that they not do this. It’s a nice place. Clean design but cozy and comfy at same time. PS: For chile nuts like Jason. I quite from the menu: “Some like it real hot! India recently uncovered the hottest food on earth. The Tezpur chile…a fiery 855,000 on the scoville scale….the white-hot habenero chile rates only a cool 577,000”. http://www.mirchiny.com/ Cool web site.

I'm amazed. So the kitchen staff isn't interested in immediate feedback and prefers to serve inedible fennel all night? And the comments cards are read when?...next week? Comments cards indeed.

AZ does the "still or sparkling" number. (Not that that is the worst thing about AZ, the food is.) Also, has anyone else noticed that if you ask for still, the waiter doesn't necessarily open the bottle in front of you? I think the bottle should be opened at the table. Could be full of tap for all we know. Now that would be a money-maker!

Last Saturday, an interesting evening as predicted. It was uncanny the ways that Bob’s experiences (within Fat Guy’s post, Nov 2) comically predicted what was to come. I arrived a couple of minutes before the hour of our reservation. On giving my name, a woman doubling as a coat checker and receptionist said that I was the first in my party of 2 to arrive, and I’d be seated in a minute. Presently, Mr. Jammet, co-owner, appeared (I recognized him from the photos on the website and the Observer’s accurate depiction of his quirky sartorial sense (“dressed in a navy blue double-breasted suit with a maroon pocket square, a light blue shirt and a yellow checked tie dotted with what appeared to be little carrots and turnips” http://www.lacaravelle.com/lacaravelle/observer.asp) and his expression seemed to lighten when he spotted my thick, 23 carat gold bangle from Kuwait (long story). I think this is my first ever post in which I describe what I wear, but this is what La Caravelle does to you. Mr. Jammet led the way between the corridor tables to the main room. Not good enough for the corridor, but maybe I should be thankful, I wasn’t placed in Siberia, the room beyond. Waiting for my friend to arrive, I had plenty of time to look around. Fat Guy described the restaurant as tacky. I saw it more as twee. The low ceilings, small chairs and pretty murals brought a doll’s house to mind. Then I spot her. My friend had arrived before me and was sitting at the bar! Turned out we’d both been told we were the first to arrive. Why the slip up? Mr. Jammet is distracted speaking to his regulars. The amuse bouche was thinly sliced (barley cooked) pocket of pumpkin, inside of which was cottage cheese. I thought an amuse was supposed to excite the taste buds. The menu is prix fixe (๔) but many dishes (and the menu isn’t extensive) carry supplemental charges. I went for a crab salad (Ű supplement). I tried not to let on to my friend, Diane, how horrid it was, but she noticed that I was “not convinced” by the crab meat with root vegetables, scoop of avocado, another of tomato and a shell in which was a brown sauce that tasted rancid to me. Maybe crab has tomalley like lobster. Whatever it was, it was a mistake. Diane had the classic crab salad and she said it was very fine. I moved on to Dover sole. This was reasonably successful, as was Diane’s salmon. Unfussy vegs accompanied my sole, but the fish wasn’t presented in a timely manner. After being shown the whole fish, the waiter went off somewhere else to de-bone it and it was pretty cold by the time it came back. (Oh, and the sole had a ผ supplement!) Now the meal starts getting very much better, so I can see Wilfrid’s point that good food can be had here. I had plenty of room for a cheese plate (ű supplement!). Magnificent Stilton, another was camembert-like, and a third (the name escapes me) that was wafer thin, in curls with a beautiful buttery texture, accompanied by very decent chewy, fruity bread. We also shared a peanut praline (no supplement), crunchy on bottom and light mousse on top. This was one of the nicest, non-sweet desserts I’ve had in a while. A 1999 Pouilly Fuisse Solutre-Auvigue matched the fish rather well (เ). Unhurried service turning slow by the end (we were there going on 4 hours and we both commented that the dining room chairs were not that comfortable). I’m glad I went just to see (here I am talking about appearances again--La Caravelle mode) but once is probably enough for me.

Those tumblers really bugged me at Tabla (not that I liked the food upstairs much anyway, tho' my other half was at the Bread Bar yesterday for lunch and he reported the food was very good). Another place that uses tumblers is Pastis. And again, even tho' they are going for the brassserie feel, the glasses bug me.

What a hoot. Reminds me of the story about people getting really impatient waiting for a table at, was it, Bouley Bakery? They got on their cell phone and ordered a pizza to eat while they waited. When the delivery arrived the group was immediately seated!

Well remembered Wilfrid. I think it might be a Billy Connolly joke. Then there's the Monty Python diet. Lunch would go something like this: Ten tubs of lard Six helpings fish and chips Seven plates of bangers and mash Spam and eggs More spam Two dozen Mars bars 2lbs chocolate raisins Tea, NO sugar

Two Glaswegians in a bar in Rome. They ask the barman:”What does the Pope drink?” Barman replies: “Hmmm…Crème de Menthe, I think” Scotsmen: “Well, that’ll be two pints of the stuff for us”

As it's coming up for Thanksgiving, my vote would be for Home for the Holidays, starring Holly Hunter. A very funny movie. A nice antidote to all those sugar-sweet, warm, fuzzy films. I didn't realize it was directed by Jody Foster till now. http://us.imdb.com/Title?0113321

I wonder whether nuts go as well with veal as they do with pork. Anyway, I thought of this recipe from Anna MacMiadhacháin’s (quite a name) Spanish Regional Cookery. Basically, before rolling up the meat place crushed toasted almonds within, season in flour, brown in lard, add some sherry and a few shallots and stock. After cooking gently add cream. Serve with fried bread or creamy potatoes.

Dennis Foy is a wonderful chef. One of the best meals I've had in NY (since 1988) was in Mondrian (no more) when he was there. Tom Colicchio succeeded him (for those not on the east coast reading along, TC is chef of Gramercy Tavern and Craft fame). I agree with Helena Robinson that Foy's cooking at EQ was very good, but not everyone (that includes my husband) I know agrees with me. I was sad to see it go, tho' he was charging high prices and itwas a small place. New American has become so commonplace now, but I think Foy manages to achieve a simplicity without losing flavor. Just the right combinations. I'll be heading for Point Pleasant if he's there.

Tommy, Loire valley. And with its dryness and earthy tones (but I wouldn't have said it had great legs, about right for lunch) it went very well with all the dishes, I thought.

Liz: "My son works in a 3* New York restaurant and the last thing he wants is a 4*" I've just thought of something. Why not "Peasant"? 194 Elizabeth St, 965-9511. I reported on it a few days ago. And it's such a change from the regular 3 and 4 star places that we're going back tonight....probably for more plain, honest suckling pig. This might appeal to your son b/c it's where chefs like to go on their nights off.

Lunch at Craft (43 E 19 St, 780-0880) yesterday. The door isn’t where you think it’ll be, you walk past and the m’d comes out to the street to let you in. Once you’re in, there’s no more confusion. It’s simple, tho’ maybe not as minimalist as I was expecting (more later). Part of the fun is just sitting in the room that has lots of wood, woody tones, big, big tables that are well spaced out and very comfortable banquettes. The menu is easy to follow. I’d read somewhere that some people find it confusing to choose your own menu from the lists of dishes that you can combine. Very straightforward, I’d say. 4 oysters and delicious sweetbreads to start. To follow I had halibut that for some would have been overcooked, but I like when the fish takes on a flaky, meaty quality…a few minutes beyond the slimy stage. It was seared on one side only and presumably cooked in oven for rest of time. My husband had quail (in fact 2), juicy and gamey. We shared roasted fingerling pots that came with aioli, roasted cauliflower and sautéed chanterelles. The waiter in his spiel said that Colicchio aims to let the top quality ingredients speak for themselves. This comes across, but something unexpected was the oily, tad greasiness of the roasted vegs. Being a Scot I’m hardly averse to grease, but the dishes though wonderful is many respects left me a little bit queasy later on. (I’ve no real training in big lunches, so this may’ve had something to do with it.) For dessert we had a light, satisfying almond pound cake with vanilla ice cream. A bottle of Cabernet Franc (around ึ) was a fine choice. A down note was the espresso that tasted sour. There was a prix fixe lunch for ำ, but if you order a la carte as we did the meal ends up being very pricey. For example, my fish was ฤ, and the sides were ů per plate. The service was unhurried, cordial and efficient. I didn’t see any women wait-staff, and I hope they do employ women. Overall I was very happy and I’d like to give it a go for dinner.

This is going to be interesting. Thanks everyone for the input. Fat Guy, are you able to say who your companion was? I found the report very funny. No doubt we'll be seated in Siberia too. I love farce, but if my experience truns out to be as bad as Fat Guy's I'll have to take my friend out for a second meal to make amends.

I love having two sorts of potatoes: mashed and roasted. Roasted parsnips (they caramelize pretty easily)...and don't forget the Brussels sprouts.

I'm going with a friend next weekend, so I'd value any more thoughts you have. Q: quenelles de brochet? Let me know what this is. Mouse kebab?! Glad to hear it's still luxurious. One of the reasons why I chose the place is b/c a former colleague of mine ranted and raved about the restaurant's beauty as well as the food.

Met Simon Majumdar for brunch the other day. Now, I fully appreciate the warnings on web sites listing the many dangers associated with meeting cyber chums in REAL life. :) Only joshing. It was a delight. Pastis was quite good too (9 Ninth Ave, 929-4844). Steak was the popular dish. Steak and eggs for Simon, eggs and bacon for our chum Stephen and steak frites with béarnaise sauce for me and husband. Very decent carafes of gigondas to wash it down As for comparisons with Balthazar. I like them both. P is less noisy, but still a little cramped. B has less natural light. My husband preferred his steak at B. The fries are really excellent at both P and B (and rival those at Les Halles). The staff at B seemed a little more relaxed. I wish P had real wine glasses rather than tumblers. For brunch I thought it was what the doctor ordered. Maybe not what Simon's low carb MD had in mind.

Any foodback (food on brain...should read 'feedback' -more food on brain) on La Caravelle (West 55 St)? I'm going no matter what, and am looking forward to it, but interested in hearing what others have made of it.

Like mogsob, I think the Temple Bar (Lafayette St) has a lot going for it. One slight disadvantage is that in there you could easily propose to the wrong person. Ring and flashlight needed.

"Horse and carriage...[whether hansome or handsome] Go together like love and marriage." Couldn't resist. If truth be told I wouldn't like a proposal on one of those Central Park carriages. The horses smell! Added to which they sometimes overheat and just faint, or worse. Signed, Always looking on the bright side.

Peasant, 194 Elizabeth St (b/w Prince and Spring) 965-9511 What a relief. A chef, Frank DeCarlo, who cooks honest, hearty dishes without frills and more important none of that fusion nonsense. After reading Jonathan Gold’s review in Gourmet a few months ago, I was intrigued. A restaurant where chefs go after work to eat? From what I can gather from people who’ve worked in restaurants, chefs like to eat simply prepared food. So maybe Peasant would be a place for us? Two of us had grilled sardines. Three large, juicy fish, the skin crisp on a reduction of, I guessed, tomato were spectacular. Talk often returned to how excellent they were. Two opted for the suckling pig sitting on baked potatoes. I couldn’t resist tasting the crackling. (If I had my way, pork would always be served with it.) I had a very decent piece cod cooked with a variety of vegetables, including pots and onions. Everything appears to be cooked in the open kitchen's wood-burning oven and comes to the table piping hot. Finished off with stodgy-ish (as I like it) bread pudding, and cheesecake. At 赨 (included tip) for three of us, I’d say it was reasonably priced given we had bottle of red, 2 espressos and two of us had digestifs. The only recommendation I’d make is that they provide an English translation of the menu that’s in Italian. The poor waiters translate the whole thing. This must be tiresome for them, but customers find it hard to retain everything they say. Aside from that, I'm very glad Peasant exists.

Yes, total waste of time! And I agree about Haveli. One of the best in NY (and I've been to Jackson Heights). The only other I'd add to my short list of two really decent Indian restaurants in NY is Tamarind, 41 w 22 674-7400. The service isn't brilliant, but the goat curry is spectacular.

Thanks for reminding me about Ñ, Jayask. I’ll try it. I keep forgetting about Bolo too. I know many people think Flay is a pain in the neck, but I had a really good lunch there a few years ago. Both Jayask and Bux weren’t impressed with Pipa (ABC building, 19 th Street). I’m interested as to why. I’ve been to Chicama (Rodriquez’s other restaurant round the block) once. Granted it was during a restaurant week, but the lunch was very uneven. Really surprising was the lackluster fried oysters, one of his signature dishes when he was at Patria. Maybe there was a great team at Patria a few years back when the kitchen sang. But is Rodriguez unable to recreate this elsewhere?