Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

2 italian dinner in the east village


jeunefilleparis
 Share

Recommended Posts

I unexpectedly and happily ate at Little Frankies or is it Little Franks on 1rst and 1rst. My friend and I chared a delicious prociutto and arugala pizza, very thin crust, not soggy. Prociutto was very flavorful. They have pasta specials every night. Fridays was an icredible rigatoni with mozzeralla, eggplant and spinache. I can not say enought good things about this. It was cooked to perfection, the top being a little crunchy from the melted cheese. they have a lovely garden inthe back too

ok east post next

L

"Is there anything here that wasn't brutally slaughtered" Lisa Simpson at a BBQ

"I think that the veal might have died from lonliness"

Homer

Link to comment
Share on other sites

Little Frankie's is the name, I do believe. I've never eaten there because, as a small place, they allowed smoking. Now that that's no longer an issue, I'll have to try the place.

Warning about East Post: Their pastas are absolutely humongous! Unless you don't eat anything the rest of the day and feel like you could eat a horse, hesitate to order an appetizer plus pasta, let alone a traditional Italian multi-course meal. I do find the food good there. Though I prefer places like Lavagna and Col Legno, they're more expensive. East Post is a good value, but I'd happily pay the same price for about 1/3 less food.

Michael aka "Pan"

 

Link to comment
Share on other sites

As far as I'm concerned, East Post is a must to avoid...not getting into Mermaid, we decided to give it a try.

The first clue was the warm bread basket that came with some sort of cold tomatoey dip - yipes. My caesar salad was awful (why is it so hard for restaurants to make a decent caesar?!), my wife's pasta fagioli was not much better, and our "rib eye" steak came from no rib eye of any cow I've ever seen - more like a slice of sirloin...our side of spinach sauteed in garlic and oil was passable, and my Borgo chianti was drinkable...I knew we should have walked down to Lil Frankies or up to Sobaya - live and learn.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

Little Frankie's is the name, I do believe.

Actually, it is Lil' Frankie's, as I learned when the directory assistance operator could find nothing listed for Little Frankie's, which left me unable to call them when I'd wanted to. However, upon arrival, I made note of the name on the door... Lil' is the word you want to tell the operator if you're looking for their number.

Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

Link to comment
Share on other sites

i m sorry that your meal at east post was bad. my pasta last saturday was amazing, it was a penne special with warm asparagus, sauteed shrimp and diced tomatoes in a white wine sauce. I didnt find the portion to be too big since i ate a beef carpaccio salad before that and 2 pieces of bread,,,,, but i have a huge appetite:)

tonight i m going to March to eat, will report back soon!

"Is there anything here that wasn't brutally slaughtered" Lisa Simpson at a BBQ

"I think that the veal might have died from lonliness"

Homer

Link to comment
Share on other sites

The first clue was the warm bread basket that came with some sort of cold tomatoey dip - yipes.

I actually like the dip, but it's made from red bell peppers, and it's no good for me (I clearly have an allergy to bell peppers). But the solution for people like you and me is to ask for olive oil and dip the bread in it. I really don't require any other type of spread for bread in an Italian restaurant.

I've had the pasta e fagioli, and while it certainly doesn't compare to what you can get in an average restaurant in Siena, I found it hearty and enjoyable enough for the price and location (essentially a couple of blocks from my apartment).

I really can't comment on the rest of your dishes, as I haven't ordered them (except for perhaps the spinach?). I don't think I've ever gotten a side dish at East Post (maybe the first time I went?), because their portions are so oversized. I will say this, though: I would assume that its specialties are pasta and fish (and perhaps seafood, though I'm careful about shellfish). For the record, I've found all of the pasta and fish dishes I've gotten at East Post to be at least satisfactory and usually solidly good. While the quality of its food and ambiance are clearly inferior to places like Col Legno and Lavagna, its prices are about half as expensive. So perhaps the watchword is to order carefully there or eat elsewhere.

Michael aka "Pan"

 

Link to comment
Share on other sites

Well, I guess if the dip was red pepper I couldn't tell because it was so cold!

And to be honest, the bread wasn't worth dipping in anything.

As you said, "the quality of its food and ambience are clearly inferior..." - then why would you want to spend ANY money there at all?

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

As you said, "the quality of its food and ambience are clearly inferior..." - then why would you want to spend ANY money there at all?

Yes, it's inferior to restaurants that are twice as expensive. Why would I want to spend any money at all there? Frankly, I find that a silly question. You had a bad meal there. I haven't. Once more, in context:

I've found all of the pasta and fish dishes I've gotten at East Post to be at least satisfactory and usually solidly good. While the quality of its food and ambiance are clearly inferior to places like Col Legno and Lavagna, its prices are about half as expensive.

Now, based on my experience, are you telling me that if you were me, you wouldn't go back? Frankly, I can't spend some $25 on dinner every night. If money were no object, things would be different, obviously.

But none of this has anything to do with the fact that you had a bad meal. There's no reason for you to go back, regardless of how much the food costs.

Michael aka "Pan"

 

Link to comment
Share on other sites

Actually, I don't really like to tell anyone how to spend their money! Sorry for the silly question.

You are correct that I won't go back, and I was trying to provide a service by letting others know what I thought - one of the ways I judge a restaurant is whether I would send anyone there - and quite frankly, I wouldn't. Another way is if they can make a decent classic like a Caesar salad, and they can't. They also take liberty with some of the menu items - the rib eye wasn't.

One of my favorite things to do is spend as little money as possible, and get decent food - in that nabe Lil Frankies foots the bill better (imo) than EP - so does Hasaki, Congee Village, the Natural Restaurant, Flor's Kitchen...

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

  • 1 year later...
 Share

  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By psantucc
      My own recipe, though influenced by many sources.
      Santucci's Practical Torrone (Christmas Nougat)
      180g honey (½ cup)
      100g egg whites (2 eggs)
      350g sugar (1 ½ cups)
      50g water (2 tablespoons)
      450g (1 pound) roasted nuts
      5-10 drops orange oil
      2 sheets (8 ½” x 11”) Ostia (aka wafer, edible paper)
      Combine honey, water, and sugar in a small saucepan. Bring to the boil over medium heat, stirring constantly. Skim foam (if any is seen) off the honey when it reaches the boil.
      In a stand mixer, whisk the egg whites until stiff peaks form.
      Cook the honey mixture to 280° F (137° C). Remove from the heat. With the mixer on high speed, slowly pour the mixture into the egg whites. Continue to whisk until volume has increased by about half and the mixture just starts to lose gloss – only about 5 minutes.
      Reduce the mixer speed and add the orange oil and nuts. When they are thoroughly mixed in, spread the resulting nougat over a sheet of Ostia. Try to cover the sheet as evenly as possible- the nougat is sticky and will make things difficult. When it is evenly covered, top with the other sheet of Ostia.
      Leave to cool and crystallize completely in the open air before cutting, preferably overnight.
      Note: I call this 'practical' Torrone because the recipe is made for home confectioners of reasonable skill to be able to easily understand what and how much to buy and what to do with it. The ingredient portions are biased for my country, the USA, but I saw no point in using English ounces for the weight-based version – those of us who prefer weight generally prefer it in grams.
      Tips and tricks:
      1.Keep nuts in a warm oven ( about 150° F / 65° C ) until you add them. Adding room temperature or colder nuts will reduce working time.
      2.Getting the nougat spread between sheets of Ostia is the trickiest part of the process. I use buttered caramel rulers on the outside edges of the bottom sheet, pour and press nougat in place, and then press the top layer on with an offset spatula. If you don't have caramel rulers, try spreading the nougat with an offset spatula, topping with the other sheet, and rolling with a pin to smooth. I advise against trying to cast the slab in any kind of fixed side pan, as the stickiness will make it very difficult to remove.
      3.Score the top layer of Ostia before cutting through. Once scored, a straight down cut with a Chef's knife works well. Cut into six 8 1/2” long bars and wrap in parchment or waxed paper to store, then cut into smaller rectangles to serve.
      4.There are many possible alternate flavorings. 1-10 Lemon oil or 1 t. (5 ml) vanilla or almond extract work well and are traditional flavors. Candied orange peel and/or orange zest can also be added.
      5.I use half pistachio and half almonds as the nuts. Hazelnuts (filberts) are also traditional. Any common nut should work.
      6.Ostia is available from confectionery suppliers. I get 8-1/2” x 11” sheets from www.sugarcraft.com under the name 'wafer paper'.
      This recipe is copyright 2009 by Patrick J. Santucci. Contact the author on eGullet under the username psantucc.
    • By Paul Bacino
      1 C Northern Beans soaked over-night in
      4-6C Water or Chxn Stock
      1/2 t Cayenne Pepper
      1//2 t Granulated garlic
      1 twig Dried oregano-- dried from last yr
      2 Bay
      pinch of salt ( yes ) and few pepper corns
      in the Morning; All into the Slow Cooker for 5 hrs. ( Crock Pot )
      I removed half the liquor and added chicken stock here back in . to this I added diced cooked Italian sausage about 1 whole .. simmer in a pot.. I transferred to... then add 1/2 head of shopped chicory ( curly endive ) finish cooking 15 mins
      cheers
      Most measurements again are from feel
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...