
Pan
eGullet Society staff emeritus-
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Everything posted by Pan
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If you were in New York, you might have starved before finding such a place...
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J's on 97 St. and Broadway, 1 block from the apartment building I grew up in. 1 drink minimum (~$7) per set to hear some great jazz performers like Ken Peplowski on clarinet and sax and my old schoolmate Bill Charlap on piano. J said that people on the Upper West Side were too cheap and resented buying even one drink per set, that her location on the 2nd floor of a building militated against walk-ins, and that too few people went there for dinner (truth be told, I had dinner chez les parents first and then went to J's for drinks and jazz).
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Oh. I'm not familiar with the place (obviously ).
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How? It doesn't seem clear how I could view anything more than 30 days old.
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What does that mean? In theology,if someone is "invincibly ignorant", they cannot be held accountable for their lack of faith, or whatever. I fear most people will remain eternally unaware of the variety of foods around them, therefore innocent in their lack of response to offers of better things. Fusion food is like postcards of places you haven't really seen. There is the feeling of having been somewhere, when you haven't. That somewhere probably doesn't exist. Your ignorance remains invincible. BB I like your take on this, Big Bunny.
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Southwest corner of A and 6th. For the life of me, I can't think of the name of the place that's replaced it and have yet to try it.
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Am I understanding you correctly to be saying that having ice cream in a cone is not regularly done with gelato in Italy? If so, that is certainly false. Loads and loads of Italians got gelato in cones in Siena and did their passeggi on the streets eating them.
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So what's topfen? I like elderflowers, incidentally.
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FYI for all who don't speak Malay: "Hantu" = "ghost." Welcome aboard, Kew! Do they have red durian in Perak and Johor?
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Is this restaurant still around? Anyone been there lately? How was it?
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I have to say, I got a cone of Ricotta and Chocolate gelati at Bussola a few days ago, and the taste was nowhere near as concentrated as at Ciao Bella. I don't think Bussola is better.
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In other words, you're a published writer? Please toot your horn! Have you written anything about food? Glad to have you here. Um... I have a feeling he meant the tattoos.... Oh, that.
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In other words, you're a published writer? Please toot your horn! Have you written anything about food? Glad to have you here.
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Don't assume everyone else but you is a professional chef.
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Lesley, I wonder whether the two-star rating has something to do with this: She praises the restaurant's sailing along, but maybe the "shock and awe" are needed for three stars (let alone four). Restaurants that cook traditional food or don't really change their menus appreciably in x-number of years (how long? I don't know) tend to be regarded as "fossils," "dinosaurs," and so forth (though I'm not claiming Amanda has used such words herself). And here is perhaps another hint: Ms. Hesser liked the place, but do places where the menu "may be a bore for [the] cooks" get three stars? I doubt it. (Note that I haven't made any comment about whether I would require some innovation to award three stars myself, if I were suddenly hired in place of Bruni, in some alternate universe.)
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I think I've only ever had regular grappa, I guess, but I don't know what rue grappa and lovage grappa are. Please elaborate.
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I'll take the Michelin Man in a 2-round knockout.
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Another place I miss was the restaurant where you could get Manchurian Hot Pot, which really hit the spot on those 20-degree winter afternoons in the 70s. Its location was either exactly where Goody's is now, just off Chatham Sq., or a door or two away.
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I never ate at Maxwell's Plum, but the staff were nice enough to let my brother and me look around in the 70s when, even at off hours, the place was hopping. The decor was totally over-the-top! All those mirrors on the ceiling. It was a lot of fun for a child like I was then to visit.
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Sorry about your mishap, but I hope it's not inappropriate to ask you, based on this sentence construction: Are you from the Pittsburgh area? I'm enjoying this husband-and-wife blog.
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A search for All Restaurants, All Locations, All Prices, 3 Stars or better, All Meals on the New York Times website produced 43 results. Aquavit is Scandinavian - sort of, anyway. Babbo is Italian. Biltmore Room is "Asian," but Bolo is Spanish. Danube is "East European, German." Fiamma Osteria is Italian. Honmura An is the first Japanese listing, by alphabetical order. Later, Kuruma Zushi Restaurant appears. L'Impero is another Italian place. Next Door Nobu and Nobu both make the list. Patria is listed as "Latin American." Of course, there's the infamous Spice Market. Sugiyama and Sushi Yasuda are next to each other in alphabetical order. They are followed by Tabla, described as "New American, Indian." The rest of the listings are "French," "New American," "Seafood," etc. If we discount the idea of any European styles being considered "ethnic" in New York nowadays, we're left with the strikingly prominent representation of Japanese restaurants in the 3-star category. I'd note, though, that when I restrict my search to 4-stars only, everything disappears except five French restaurants: Alain Ducasse NY, Bouley, Daniel, Jean Georges, and Le Bernardin. Perhaps Bouley may lose its 4-star rating, but it seems like a real possibility that Per Se may be awarded 4 stars. I wonder how Bruni will treat Italian restaurants in New York, given his years of residence in Italy, but that should probably be discussed elsewhere, or better, we can simply wait and see.
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I thought Michelin had a standard set of languages for all regions. French, Italian, English, German, Spanish, Japanese, or something like that. No?
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On the I thought I had heard everything until... thread, chefpeon wrote the following: Seems to me, she has a good point. Is there any strong advantage to excluding desserts from the main menu, other than tradition?