Pan
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Posts posted by Pan
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That was an extraordinary list of reviews, Steve! Thank you!
I have a comment at the moment about only one place: Union Square Cafe. My brother and I walked in without reservations and had an excellent lunch there in the week after Thanksgiving, so it is possible to eat there without getting reservations 30 days in advance.
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Courtesy of SuperPages.com:
Congee Village
100 Allen Street, New York, NY 10002
(212) 925-6395
I have no idea what the other entry, Congee Village, Inc. on 101 Orchard St. (which you provided the phone number for) is.
The nearest cross street is Delancey.
Congee Village has a sister restaurant, Congee House, on 2nd Av. near 96 St. I would be very interested to hear from anyone who's been to that location - especially if s/he's also been to the Allen St. location and can compare the food quality between them.
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I'm glad you generally liked your food, Yvonne, and best wishes for 2002!
I don't know what you mean by asking whether putting a lot of capers on a pizza is "authentic." I don't remember that as an option in Napoli, if that's what you mean. Traditional Neapolitan pizzas are either Margarita (mozzarella, tomato sauce, fresh basil), that plus prosciutto, or that plus mushrooms, from what I remember. It wouldn't amaze me if adding capers was a possibility in some Neapolitan pizzerie, but I tend to think that all of this is beside the point, which is not whether all the capers were "authentic," but whether you liked them. Evidently, you found the number excessive, whether authentic or not.
Sorry if my comments above amounted to nitpicking. :-)
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I ate at this place in Little Italy (west side of Mulberry a bit south of Hester) on Friday night IIRC. It wasn't my idea to go there; it was a recommendation of the concierge at a hotel a friend's brother was staying at. I was somewhat apprehensive about eating in Little Italy, actually, but the experience wasn't half bad.
We had a party of 7. We ordered an antipasto plate. I stuck to the cheese and veggies on that plate and found them quite passable. We also had scamorza (fried cheese), which was very enjoyable and accompanied by a nice sauce. I ordered stuffed calamari for a main dish. It was stuffed with eggs, with parsley and other herbs, and accompanied by a tasty, peppery fra diavolo plum tomato sauce. We got two contorni for the table: spinach and escarole, both of which had a nice texture and a good taste and were very garlicky. I had a taste of the veal scaloppine, which was topped with strips of provolone, and it was good, but I did not sample other main dishes. We got two bottles of quite acceptable ุ red wine (identified by one of the diners as a บ wine in liquor stores), and the total cost of the meal amounted to 趸 or ุ/person, including tax and tip.
Yes, one could have equally good food and, conceivably, better wine for บ less in the East Village, but Il Cortile is a good Little Italy choice.
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Congee Village has been one of my favorite Chinese restaurants for some time, especially because it's the great Chinese restaurant that's closest to me.
I took 4 friends there last night. I've never seen such crowds there (overwhelmingly Chinese). We waited a long time for a table, and were ultimately given one on an elevated platform, with a lazy Susan.
Everyone enjoyed the food. Two of the party were vegetarians, and three were more or less omnivorous.
We got beef/fish congee and healthy vegetarian congee. 4 of 5 people enjoyed the congee.
We got 2 orders of flaky, light tasting scallion pancakes, which were a little light on the scallions.
For main dishes, we got one of my favorites - lotus root with red bean sauce - which was much appreciated; beef with nicely crunchy and pleasantly bitter Chinese broccoli; a real delicacy - pan fried flounder, complete with lots of roe, which was expertly fileted at the table by our waitress, who had suggested the dish; and green vegetable, which consisted of boiled broccoli rabe with cloves of garlic.
This place is obviously no secret, but you owe it to yourself to go there, and the renovations are truly something to behold.
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>Clarification for Pan. My friend lived in NYC, before ever going to Hong Kong.
I see.
> Nevertheless, your suggestion of Canton is noted(Thanks for the suggestion).
You're welcome. Have Eileen, the proprietor/hostess, help you order. She'll ask you what you like and recommend things.
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Congratulations! I'm glad it worked out.
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If I were living in Hong Kong, the LAST THING I'd look for in New York would be a Cantonese restaurant! That's like coming from Siena and looking for great Tuscan food in New York, or coming from Nice and looking for great Provencale food in New York. Why would you expect to get Cantonese food in New York that's as good as Cantonese food in Hong Kong? You shouldn't and, therefore, it shouldn't surprise you that she didn't find any great Cantonese restaurants in New York. That said, Canton on Division St. is a good restaurant, though not cheap. If you don't mind spending some โ-60 for dinner, you can have a pleasant time there.
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I went to this place on E. 9th St. just west of 2nd Av. last night for the first time in a couple of years or so. I had the carcioffi alla giudia and the tagliatelle col cinghiale. Both dishes were excellent. The artichokes were fresh, with some of the inner leaves fried to a crisp in olive oil, such that they somewhat resembled French fries. The dish was perhaps slightly salty, and certainly oily, but very pleasant. The sauce for the tagliatelle was a knockout - very hot-peppery, with bits of chopped wild boar and rosemary - though the pasta could have been a bit more al dente. Never mind, though: The food was excellent, and this pleasant restaurant is well worth my going to more often. The total cost of the meal was ล.60 including tax but before tip, IIRC, with no drinks or dessert (I was full!).
(Edited by Pan at 12:26 am on Dec. 26, 2001)
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Courtesy of the rec.humor.funny newsgroup (but from memory), a joke from Communist Poland.
A man is on line, waiting to purchase meat. Three hours pass. Finally, the police tell the crowd to break up and go on home, there's no more meat. The man, at the end of his wits, starts yelling:
"This is outrageous and INTOLERABLE! I work hard every day! I am a loyal Communist! I am a decorated veteran of the Patriotic War! And what do I get for it? I can't even get some meat to feed my family! What kind of nonsense is this?"
A plainclothes security man interrupts him, putting his finger to his lips:
"Quiet, Comrade! If you had said these things five year ago..."
And he forms his right hand into the shape of a gun, cocking his thumb as if to shoot.
Dejectedly, the family man goes home. Upon entering, his wife greets him:
"What happened, Honey? They ran out of meat?"
"No! It's worse than that! They've run out of BULLETS!!!"
(Edited by Pan at 3:51 am on Dec. 18, 2001)
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"I was in a large party which placed a dinner order in a Chinese restaurant. The most domineering member of the party took a dislike to the decor, stood up and insisted we all leave. The manager said: You ordered dinner, you need to pay for it. And I think he was right."
Unless the food was already being cooked, I think the manager was wrong. But I also think that the person who insisted on leaving after ordering was more wrong. How was the food, by the way?
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Thanks for your response, Fat Guy.
It does make sense that the disc-shaped thing would be the navel, but I'm not so sure the omosa is tripe because I know what tripe looks like and don't remember seeing it in pho. Perhaps it _is_ tripe, but shredded or something, such that its usual appearance is altered beyond recognition.
Off-topic, but I am unsure what order I'm seeing posts in in each thread; doesn't seem to be by date, except now, when I'm preparing to post a response.
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Teresa's (2nd Av. betw. 6th & 7th) serves a nice tripe soup. Great New York Noodletown (Bowery and Bayard) serves a beef muscle noodle soup (I like to get mine with shrimp dumplings). You can get pig's ears and such-like at Bo Ky (Mott and Bayard). And, of course, chicken feet are a standby at every dim sum place. And of course, there's pho with navel, tendon, and omosa.
Say, can any expert describe for me what part of pho is the navel, which the tendon, and which the omosa (what the heck _is_ an omosa, anyway?) One of them is a fibrous sort of disc-shaped thing, and I think I might prefer to order my pho without that one thing.
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I've found Tres Aztecas, NW corner of Allen and Rivington, to be a good, authentic standby Mexican, but the best Mexican food I've had in New York is probably at Super Tacos Sobre Ruedas, the taco cart that is often parked on the corner of 96th St. and Broadway in the evening (and, reportedly, is at other times at W. 14 St. somewhere; I forget where).
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Like Macrosan, I was thinking of suggesting the River Cafe. I've been there only once so far, for an absolutely wonderful restaurant-week lunch, so I was unsure what dinner there would cost (their regular lunch menu didn't seem outrageous, with entrees in the high teens and low 20s IIRC), but the view is breathtaking and unforgettable, and I say this as a native New Yorker who works in Downtown Brooklyn and has walked over the Brooklyn Bridge numerous times.
Let us know what you do, and good luck!!!
Col Legno
in New York: Dining
Posted
Yvonne, it's my understanding that pizza is a recent arrival in Tuscany, having come from Campania and been modified (some would say bastardized, and I would certainly say the change was not for the better) as it went further north. However, the Tuscans do make focaccia. I remember getting some great focaccia at a bakery on the Piazza Sta. Felicita in the Oltrarno. Focaccia with tomatoes; tomatoes and potatoes; etc. But that would be a topic for another thread, I guess. :-)
By the way, I do agree that Tuscans are not heavy on the capers. I love Tuscan food, which is characterized by excellent, fresh ingredients and delicate, "simply" balanced food. But I also love Campanian food, and probably ate better in Napoli than in any other Italian city I've spent time in. (Caveat: I have yet to visit Bologna or other cities in Emilia-Romagna.)