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Thomas Secor

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  1. Thanks for the info. Ill try and make reservations, and if that doesnt work, Ill swing by. Am trying to fit a first swilling at Setagaya in, in any event, so Im going to be in the neighborhood already.
  2. Any updates on lines/needs for reservations. I was thinking of checking PDT out relatively early on Thursday evening (somewhere between 7pm and 10pm) with one or two friends. Will I have trouble getting in?
  3. Genever is hard to find in the U.S. but you can definitely find it. The most common type is called Bols, I believe. Usually comes in a tall circular-circumference clay or ceramic-looking bottle. Genever is generally divided into two basic categories, young and old, or oude. Oude Genever is much smoother and more flavorful in my opinion, not surprisingly. I keep a bottle in my freezer and drink it straight, like the old Dutch men do. I have never seen it mixed with anything, but someone who had a better sense of the combination of flavorings might come up with some great cocktails. It is definitely not something you would use in a martini, as it is a bit sweeter and not as dry as the standard English-style gin. Oude genever is also not clear, looks a bit piss-like, and probably doesnt quite cut a classy pose in a martini glass. I love the stuff. Good luck finding it.
  4. Went to the downtown market today and agree that the sugarsnap peas (which I bought in abundance) are looking a bit tired and are getting to a size where they are a bit tough. Based upon my grazing while perusing approach, I would say the string beans are very good, the best I've had this season. Unfortunately, we have had string beans several times in the last few weeks and the recipe I had in hand called for sugar snaps. Also got some great white and yellow peaches from Conklin orchards. Well the whites are great based on the one I have eaten so far. I am assuming the yellows will be just as good, if a tad less sweet. I plan on using them to make the peach crostata in the Babbo cookbook. Cherries still abound, as do blueberries. The beefsteak tomatoes were a bit overripe, and many were bruised, but I got several anyway. I figured they are always good for salsa or with mozzarella. Can I repeat what others have said before? If you are downtown, please patronize the Thursday farmers market near the path station. It would be great if it returned to its former glory.
  5. I was really interested in reading this article but I cant open it from the link, nor can I find it by doing a search on the L.A. Times website. Any thoughts?
  6. They are building new coops where Dynasty, West Side and the bagel place are currently. Much more significant than "renovations" as they are due to add several floors (should be in the low tens). Havent been able to get straight whether they are keeping the original structures or tearing them down. But Koronet was spared. wha-hay.
  7. Has anybody pursued this any further? I am currently corresponding with the distillery and thought I would check out egullet before I laid down the pounds. Not surprisingly, I found this thread that is exactly on point. Curious if anyone else has done it, what their experience was and what type of whiskey they ended up selecting.
  8. I have always liked Metisse, although I think reviews here have been decidedly mixed. Im pretty sure it was referenced in a thread a while back on the upper west side. I would link it if I knew how.
  9. Lew, any feedback from your trip?
  10. Any further word on Patou? Was thinking about going here tomorrow night with my dad.
  11. The place Wagyuboy mentions on 110th street is Mamie's Spoonbread Too. I prefer M&G's, although truth be told, M&Gs gets a fair bit of tourist traffic as well.
  12. Going here this weekend when Im in town for the Flower show. Any further thoughts would be appreciated (we also have reservations for Fork, but one member of our group is low on funds so we are heavily leaning towards Chloe, with the BYOB option. sad).
  13. It was supposed to be opening for Mardi Gras. Sounds like thats not happening.
  14. Bergerka, thanks for bringing up Metisse. I have been living in London for the last three years and only recently returned, so I havent been to Metisse in a while, but I used to like it quite a bit. I am not sure it rivals Les Halles or similar enviorns, but it used to be a good reliable neighborhood place (and next to the Abbey Pub which was a favorite watering hole). I will have to check it out again. What I find particularly amusing about the Upper west side restaurant development, is that I now think there are better restaurants near me (in Morningside Heights north of 119th) then the average on the UWS. There is not a critical mass yet, but new places like Pisticci, Max's, Kitchennette, a great new paninni shop, Radio Perfect are all very good, throw into the mix the old ethnic standbys that have always been there (ethiopian, soul food, latin food) and then add teh fact that we have the best pizza (Patsy's) and fried chicken (Charles) within a five minute ride, Im feeling pretty pleased. I dont want to start a UWS vs. Morningside Heights argument, because MH isnt there yet. But three years ago I could not stay in my neighborhood and have a nice meal and that has really changed. Plus there are two to three more new restaurants coming soon (a new French-Thai, the BBQ place to open near Fairway and a new, guess what, French bistro) that have me excited for the first time ever about this area. As an aside, I think one of the reasons the upscale funky "Schiller" type places dont open on the UWS is because of the astronomical rents on the UWS. The other reason, at the risk of offense, is that Schiller's wouldnt be a funky cool place if it were on the UWS. Having lived in and around the area for well over thirty years, I can safely say, that although there may be other great things about it, there is nothing hip, funky or cool about the UWS.
  15. If you are thinking about Tir na Nog, might I suggest Keens Steakhouse on 35th between 5th and 6th. They have great burgers (if a little pricey). And I think more authentically old school NY than Tir na Nog, which, if memory serves me correctly, opened about 4-5 years ago. But I have to caveat that Im not a big fan of the large Irish pub concept, when it is so clearly sold as only that, a concept. With corporate backing. But I have never eaten at Tir na Nog, only drank there. And you could do much worse.
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