TrishCT
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Bobmac... Sorry to hear about your mom. You have piqued my curiosity.... everyone in W.B. knows everyone else... do you have sisters Sue and Kathy....?
Edited to add... I can't think of any upscale restaurants in that area.
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Whoa...
This thread caught my eye because I am originally from West Bridgewater... Can't believe anyone is asking where to eat there. My rec's are limited because I only go back one or two times a year.
Brockton-- Christo's, home of the greek salad. Good stuff.
Also Brockton-- Cape Cod Cafe. Okay it's a bar, I don't care. Terrific little pizzas. My favorite is linguica, my other favorite is onion. If I were rich enough I would have the pizza helicoptered to my home on occasion. Is it that good? No, but it's what I grew up with, so I miss it.
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I don't think Norma qualifies because who highly rates it?
That's like asserting that Tavern on the Green or One if by Land Two if by Sea are overrated...they're not, because no one likes them anyway (except for tourists).
curiously, the $1,000 frittata is arguably a good deal...the actual food cost in that gimmick is apparently around 65-70% of the total.
Norma's was recommended to me by numerous New Yorker foodies. Also, when I went, the place was packed and not just with tourists, which I understand is the norm. What was that Berra quotation...? "No one goes there anymore, it's too crowded."
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Like porn, I know over-rated when I see it. I throw into the ring, Norma's, the bastion of the power breakfast.
It gets a lot of hype. (I think that's a prerequisite for over-rating.)
And because of the hype a lot of people go to it.
It's over-priced to the point of feeling like a rip-off.
$7 for warm orange juice, over-priced pancakes and waffles which you can get better and cheaper all over the city. And, ahem...can anyone say $1,000 frittata.
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I probably shouldn't even post a comment on this thread, because I am out of my league, but here goes. I follow these wine threads because I do like wine, but I don't get around much in the wine world.
I don't order wine out as often as I would like because I have gotten too many blah bottles based on waitstaffs' lousy rec's.
So my dining guests and I often enjoy a few cocktails apiece in lieu of wine. I feel the profit margin the restaurant makes on us is significant, and that even though we don't drink "wine" we do pay our fair share. In many places, I'd imagine that the bar, rather than the wine, makes the house more $$.
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Thanks for the link, Ludja. It appears that Wallse provides some of the food for Cafe Sabarsky. Good stuff.
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On Saturday, I had a delightful lunch with my hubby at Cafe Sabarsky, overlooking the Gates across the street. Excellent beef goulash and spaetzle, delicious sachertorte and strudel. Also, killer hot chocolate served in a bowl, with a side cup of whipped cream. Even though the place was incredibly busy, service was attentive. Perfect place to warm up from a long walk in the park.
On the way out, I picked up some brochures and literature, and one was a card for Wallse restaurant. Just wondering if the two are related and is Wallse good?
Edit--I type too fast sometimes. I misspelled Sabarsky in my topic title. Mods if you see this please correct, thank you.
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As we all do, I think a simple buttercream icing with butter rather than shortening is definitely best.
Today I decided to travel across town to check out a Super Food Mart for Spanish Bar Cake so I could see that cake's icing ingredient list...but they were out.
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I agree the icing is a quandry, knew it would be. But yes, the icing did have a faint sweet banana taste. Maybe adding some vanilla and banana extract would work in a sweet simple buttercream....I dunno.
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Abra, notice how the recipe rooftop found is described as "fresher and lighter." It won't be like the Sara Lee Cake. The Sara Lee cake is one layer and very very very moist, and has a pronounced banana flavor. I still think Wendy's recipe made with cake flour would be a good facsimile.
The key is the icing. The icing was not white. It was tannish/brownish, and very sweet. This is what it was most like--Do you recall a cake called Spanish Bar Cake put out by A&P and its successors---SuperFoodMart/Waldbaum's? That was a spice cake with a very dense, sweet icing....(white in color).
The Sara Lee Banana cake had the same type of icing only, I think, with banana in it.
Wow, I just did a quick google and found a picture of the banana cake. See...brown icing... They call it a buttercream.
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Mea culpa, thanks for the catch, Romy.
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"Without sounding like a paranoid tourist, what are the odds of parking a luggage-laden Jeep on the same block as Patsy's in East Harlem, and emerging an hour later with windows, stereo and luggage still intact? Probably be around dusk."
Funny you should ask... On Saturday, parked on a street near Patsy's, behind a Rolls Royce! Left it there all day, went to see the Gates, came back, had dinner at Patsy's...vehicle and contents still intact.
For the record... The pizza was very good. We had a bunch of 'em. Some with fresh mozz, some with regular, nicely charred crusts. Also really liked their house salad, nice greens and flavorful parm in the dressing. One salad is good for two to three people.
But our server left something to be desired. An older, baldish guy, at first, many in my group thought he was a colorful New York character. Every question I asked, he answered with a question. Plus he was on his cell phone a lot and seemed to be very pre-occupied, ignoring us at the end of our meal, leaving food and dishes uncleared on the table while we were drinking our espressos. The group didn't find him so amusing then...
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I think many of us agreed that Wendy's cake made with cake flour was excellent.
I remember Sara Lee's Banana Cake well, it was very good. I agree that Wendy's cake makes a great base for it. The tricky part is the icing. I also agree with Wendy that a cream cheese icing is good...but the Sara Lee Banana Cake icing wasn't white... So perhaps a cream cheese icing that has some mashed banana in it? And the icing needs to be very thick and sweet. The kind of icing you can drag a fork through and the tine marks stay put.
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Barbara Billingsly a/k/a June Cleaver, in Airplane:
"I like my coffee like I like my men, strong and black."
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I'm trying to give the new series a chance but I'm not liking it so far. It has no soul. The chocolate/coconut battle was sad, being neither fish nor fowl.
Mario is not a dessert chef, for him to make two desserts is absurd, and chocolate and coconut aren't mainstays in his world of savory cuisine. Also, I was grossed out by the medusa-like pasta. Just too contrived, gimmicky and not something you'd really want to eat.
Michael Laiskonis is an extraordinary pastry chef, so it was disappointing to see him make three savory dishes. Just not his element. Brilliant with the sweets though, even with the technical difficulties.
With a couple exceptions neither chef really used the theme ingredients boldly and brilliantly together. How much fun it would have been to see a chocolate/coconut battle with two pastry chefs.
But alas, none of the iron chefs are of that ilk. This would have been good as a tag team, with an iron chef each paired with a pastry chef.... say Mario & Michael Laiskonis v. Booby & Sherry Yard. Now that would have been interesting.
I have to admit, I was delighted to see Michael use the cornflakes and chocolate combo, as I have a recipe (which I believe is also somewhere on an old e-g cookie thread) for chocolate crunch cookies which use cornflakes and chocolate. I look forward to making Michael's upscale version sometime.
Two terrific chefs, but one disappointing viewing experience for me.
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Let this be a warning to all those money launderers out there... He who pilafs last, pilafs best.
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Apparently with the original it was a choice between 5 secret ingredients, with ICA it is 2, from what I have heard. It would be a hell of a lot more fun if it was a total surprise though...
They have to know. Ming Tsai had a freakin air compressor and a fan on the set for the duck. I doubt those are regular items they keep lying around. And they don't really talk about any kind of menu with their sous chefs in the beginning, everybody just seems to start cooking.
In The Iron Chef Book about the original series, it says the tape stopped rolling after the theme ingredeint was announced and the chefs had time to review their menues, talk to the sous chefs, start basic prep work, and get their serving plates out.
Michael Simon, who directed the new kickoff series last year, gave me the impression that the chefs come in very prepared for what they will be making.
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I might be dreaming...But isn't there a Paul Prudhomme coconut cake that is supposedly so decadent it needs to be ordered days in advance at his restaurants?
I'd be interested in that recipe also if anyone has it.
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The hangar steak really is superb, and not the least bit scary.
As for the whole timing/table turning issue... in my opinion, I will do WHATEVER that Michael guy says as long as he keeps cooking unbelievable steak. Such a small price to pay for excellence.
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The Astor Court in St. Regis does a nice job, and they replenish your tray with food until you've had enough.
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A second for Daniel for dessert. I experienced it a few months ago, excellent.
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Clay, thanks for that interesting post, I'll have to check out Kee's next time I'm in the city... lychee pineapple sounds terrific.
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If I were going to be totally honest, I'd say Lindt, because for some reason, Lindt's chocolate (particularly their truffle balls) are very well liked and Lindt is very affordable.
Last year I gave as presents, Godiva's special G line, Martine's, and Lindt truffles. The Godiva G was not well received. The Martine's (sold at Bloomingdale's) was very well received (especially the fresh cream chcolates), and the Lindt was regaled with superlatives of pleasure (especially the peanut butter truffles, which the recipient called "orgasmic").
Although Martine's are quite good, they are expensive. Lindt is low end, but enjoyable. La Maison du Chocolat produces a high end chocolate but you pay dearly for it.
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The excerpt from the Gothamist exemplifies what I was saying before... What seems to matter in these pizza afficionado comparisons of old school/new school pizza, is not the toppings, but the pie.
Una Pizza Napoletena has such a limited selection of toppings that the pie, with/without sauce and cheese is THE thing.
My point being--- If you want to say Patsy has subpar toppings-- so be it--but when it comes to a pizza pie comparison, Patsy's pie with sauce and cheese is excellent and I think they were falsely accused of "coasting on their bloated reputation."
Brockton/Bridgewater area?
in New England: Dining
Posted
I haven't lived there for 30 years either, but my mom still does. I left and never turned back, was not my favorite place. There are still families there from when I grew up. I thought you might be one of the MacDonalds, they had a bunch of kids.
Do you remember the Chuck Wagon restaurant? That place was a laff riot. The guy taking the order would repeat it loudly over a microphone so everyone in the whole restaurant could hear it, yet he was standing a foot away from the cook. Only in W.B.