Kind of partial to David Chang, but Gabrielle Hamilton deserves a lot of exposure.
Brother Jimmy's UWS has great wings. Also a big fan of Blind Tiger Ale house in west village and Dinosaur
2004 Lavradores dei Feitoria Tres Bagos Douro, Portugal
One could disagree with the premise of the question itself: "How can restaurants attract more professional, committed and inspired workers and how can they persuade current waiters to be proud of their work?"
I would argue that the American tip culture provides fantastic professional service. While NYC service culture may be transient (wanna be actors, models, etc.) for the most part, they are very professional and take great pride in their work.
Bloody Mary's with leftover meatloaf and scrambled eggs.
One of my favorite dishes in NYC. Probably one of the reasons I also will create the MomofukuAtHome website as a 'Cook the Book' when it comes out on Oct 27th...
Just waiting for the pork bun and poached fried egg ice cream.
It's bound to happen...
What does everyone think kohlrabi taste like?
The farmer suggested it was like a crispy apple. Gf and I thought it was similar to a soft broccoli stem. Curious about other opinions.
Wine books are more interesting these days with the glut of food books on the market. As others have mentioned, you can't go wrong with Heat or any of the Ruhlman books. Bourdain deserves more recognition because he made food writing look so easy and most of the later tell-alls just don't hit the mark.
If you like wine, I highly recommend George Taber's "Judgement of Paris". It gives a good history of some key players in Napa Valley and pends a decent amount of time on the wine industry and trends in general. The movie Bottle Shock was loosely based on the events, very loosely as in most of what in the movie never really happened!
Another good wine book is Billionaires Vinegar. Some good stories of the wine world and the excesses of the 80s and trophy wines.
@bessfour: it sounds suspiciously like this guy
Indian food, definitely. It would be a great way to incorporate more veggies and less animal protein which China Study, Michael Pollan and Bittman's Food Matters recommends.
@donnie: click through the link to get to Ruhlman's blog, he outlines the process there.
Her points seem very straight forward and valid. Anonymous criticism that is either malicious or personal (i.e.: not constructive) is cowardly whether it occurs in a owners blog, through comments, or in reviews such as Menupages, Yelp, etc.
I wonder what the participation of comments would be on Serious Eats if they could not be anonymous...
Leave the gun, take the cannoli's...
Does anyone else collect the steam from their boiling water? I set up an upside down wok to capture it, it condenses in the wok and drips off into a cup like a distilled liquor.
Adding that to the sauce: penne vodka squared...
Favorite place for a bite, and a must pop-in to pickup meats and beans before visiting Mom during the holidays.
Two secrets to great turkey meatballs: soak bread in milk (not breadcrumbs) and pecorino cheese (rather than parm). For some reason, pecorino and turkey just goes much better.
Is the entire 109 list posted anywhere?
Slightly more appalled by Spotted Pig ranking at 41. Maybe they don't like the roqueforte, or maybe its an anti Pat La Frieda bias...
Luzzo's is my favorite in the EV.
@cybercita: I'm with you on UPN, but we seem to be in the minority here. It is the most over rated pizza in the NYC, a little soupy, not flavorful and definitely not worth the price.
Barney Greengrass is a great recommendation... Often overlooked.
Maybe it's time SE: NY developed a recommendation section, by Neighborhood and/or by cuisine type. The Guide is a nice start, but would like to see something User Generated and fluid...
Grimaldi's Pizza, Brooklyn Ice Cream, and a walk over the Brooklyn Bridge... doesn't get more NYC than that.
Pastrami is a good recommendation, not my favorite, but definitely Katz or Carnegie.
I'm a fan of the jazz at Blue Water Grill for a good tourist experience.
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