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Five Guys Park Slope, Opening Day
Adam - just posted this on Brooklynian - wanted you to know that I have christened the cheeseburger with diced raw onions and pickles the Kubano in your honor ;-)
http://brooklynian.com/forums/viewtopic.php?p=453899#453899
Five Guys Park Slope, Opening Day
Adam - that pic looks absolutely fantastic - 2 hours and counting! This store should win the Golden Globe for site selection - across from Methodist - pure, genius! Don't know what the hell it says about doctors and fatty burgers though ;-)
Five Guys Open in Park Slope; Who's Goin'?
I'm stoked too - it'll be the closest passable burger to my apartment. Went by last night and they were doing "live" training - it smelled great!
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Anyone know where to buy dry, packaged, strascinati pasta in NYC
Posted by Livetotravel, December 15, 2006 at 2:26 PM
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Pinche Taqueria: A Fish Taco Throwdown Becomes a Smackdown
I work a couple of blocks away from Pinche and started going there and getting the fish tacos about a month ago after stumbling across a rave in The Voice - I couldn't agree more - the best fish tacos in Manhattan for sure.
Five Guys Park Slope, Opening Day
Adam - just posted this on Brooklynian - wanted you to know that I have christened the cheeseburger with diced raw onions and pickles the Kubano in your honor ;-)
http://brooklynian.com/forums/viewtopic.php?p=453899#453899
Five Guys Park Slope, Opening Day
Adam - that pic looks absolutely fantastic - 2 hours and counting! This store should win the Golden Globe for site selection - across from Methodist - pure, genius! Don't know what the hell it says about doctors and fatty burgers though ;-)
Five Guys Open in Park Slope; Who's Goin'?
I'm stoked too - it'll be the closest passable burger to my apartment. Went by last night and they were doing "live" training - it smelled great!
Restaurant with view of NYC Waterfalls?
Spirit Cruises/Bateaux New York..
http://www.spiritofnewyork.com/ny/newyorkcity_waterfall_cruises.jsp
La Nacional: The Best, and Quirkiest, Spanish Restaurant in New York
I'm with @mh330 here - would love to see a response
Serious Eats New York: Redesigned for Maximum Deliciousness
Love it! Please, oh please, oh please, devote more coverage to Brooklyn!
Shake Shack: A New York Spin on the West Coast–Style Burger
Thanks for the food porn and the Shack revisit - The picture of the Shack Guy holding the burger in such a come-hither way reminds me of both a hooker and a drug dealer - both analogies work for Shack burgers considering all you have to go through to get some ;-)
Openings: Five Guys, Seventh Avenue Park Slope
I'm a PSer and agree re Johhny Mack's but also agree with Adam on Bonnie's - it definitely is way over-charred and tastes exactly like whatever is on the grill top. Have to try Bar Toto - haven't been.
But the best burger in PS is at Stone Park Cafe - Bar None!
A Revisit to Stand: Burger Backslider No More
Based entirely on the weight of your re-review on Thursday, I made my first visit today for lunch. Let me spoil this right up front my saying I loved everything about my experience today except the burger.
I arrived at about 12:15 PM and was warmly welcomed by two young women at the host stand. I told them I'd sit at the bar. There were only about 5 or 6 other people in the restaurant at this time. I again was warmly greeted at the bar by the young gut tending bar and placed my order - a classic burger w/cheddar, small fries and a small root beer ($14.00 before tip).
The physical space at Stand BTW is wonderful - modern, clean, cool and comfortable. It's really an appealing minimalist design.
The burger, ordered medium rare arrived cooked perfectly medium. It was on a brioche bun just a tad smaller than the burger circumference - stacked on top of the burger were hopefully-not-killer tomatoes, raw onions and a unnecessarily high pile of shredded lettuce. Under the burger were crinkle-cut dills and a small squirt of their ketchup & mustard. Like you I did not like the red peppercorn sauce that was served on the side. I did, however, add a squirt of "Japanese mayonnaise" to the burger half way through. That condiment was a nice surprise - it's sweet and went well with everything else.
The burger was one of the most beautiful, well-charred, and juicy I have ever seen. The problem was not only was it cooked medium it was absolutely tasteless - I mean absolutely - no hint of salt, pepper, or, gawd-forbid, fat. If this was the 80/20 % lean to fat version, they need to return to the 70/30 version. This was the most tasteless burger I have ever eaten and makes me appreciate the Shake Burger even more, which is a salt lick compared to Stand's version.
The fries, on the other hand, were perfection, golden brown and crispy on the outside, soft and hot on the inside. Some of the best I've had.
If the burger I had today is representative then they should rename Stand Bland.
Terroir
Love it - succinct, just the right info and no purple prose ;-) and the pix are killer! I want those meat balls!
In Search of the Perfect Food Review Rating System
Ed - I like your alpha-rating system for one simple reason - NYC is "starred" out - just completely starred out - TONY, NYM, NYT, RG, etc ad naseum. If you had chosen to go with stars I think you would have created dis-interest from the outset.
I also think that the alpha-system allows you to go into more areas of the eating/dining experience...
Food A
Bun C
Burger A
Seating D
Decor B
Service A
etc, etc
Good luck - I look forward to your reviews - have always loved to read your take.
French Food in the States: I'll Take the Duck, Skip the 'Tude
Well said - I wish that could be on billboards all over town! I just booked a May 3rd reservation for 2 at Benoit through opentable - I'll let you know about the 'tude quotient ;-)
Are Chefs More High Maintenance than Other People?
Wow, another man who really doesn't like women - how unusual - so Spitzer/Paterson like.
Ed Levine's Serious Diet Week 10: Discovering Nature's Best 100-Calorie Snack in Seville
pluots at Fairway - a typical 5 oz pluot has 80 calories
Is Bar Boulud Special Enough?
Bar Boulud, and all the other permutations, here, there, and everywhere, is a case study in branding - once a brand is defined for it's inventiveness, high quality, and superb products nothing short of that will ever suffice.
Maybe Monsieur Boulud would be better advised to reject the Trump-like egotism of self-named projects, and just build great, profitable restaurants that do not bear his initials or name - thus staving off the ready-made criticism that high expectation breeds.
In Videos: Korean Kimchi Commercial
Ah, the beating heart of primordial kimchi.
Gramercy Tavern Meatball: The Best in New York?
I haven't tried them at Gramercy, but I'm salivating as I write this...meatballs at Frankies 457 Spuntino are "to die for."
Iron Cheffing and Judging Are Legit (If Imperfect)
Say what you will Ed, but the general public is deceived into believing that these wondrous chefs only find out the secret ingredient when it unveiled dramatically at the top of the show.
Just another sign of our culture accepting "little white lies."
Whatta we tell our kids Ed - how will we spin this?
Ed Levine's Serious Diet, Week 4: The Gauntlet
Ed - we're all pulling for you! You have more will power than I could ever muster in your circumstance!
BTW - Love your birthday celebration style. It's my wife's birthday this weekend and we're heading to Le Bernardin for lunch tomorrow, Rose Water for dinner Sat night, Stone Park for brunch on Sunday and Jean-Georges for lunch on Monday.
Thanks for being my food muse!
Does the World Need More Fancy-Pants French Restaurants?
Well, in all fairness, Alain Ducasse did have 3 Michelin stars for his restaurant in the Essex House when the Guide Michelin was first published fro NYC in 2006. Everyone of course suggested that was the end of his reign in NYC. So good for him to make a return. I hope that Benoit is not quite so stuffy but I fear Adour will be, despite the trend in Manhattan away from old-school French restaurants.
2007's Best New Restaurants: What's On Your List?
No question about it, Moim, in Park Slope, has to be Brooklyn's best in 2007. A welcome new taste sensation to PS's restaurant scene.
How far away from tradition you'll go this Christmas?
We've spent Christmas in Paris, Rome and also in Sevilla - but nothing beats home here in NYC.
And part of our "at home" tradition is eating out on Christmas Eve - so this year it's Lupa and the Feast of the Seven Fishes.
Photo of the Day: Bacon Not Done Yet
Tooooo cute - it's enough to turn me into a vegetarian!
How much do you tip the person who delivers your food?
So... Megnut... you criticize $5 as being "okay" for a $10 order, but not enough for a $25 order. Instead, you suggest always paying 20%.
Little bit of math for you:
$5 on a $10 order = 50% (WAY more than you would give)
$5 on a $25 order = 20% (What you claim you would give, but if it's Greg ordering, this is, by your own account, too little.)
Pinche Taqueria: A Fish Taco Throwdown Becomes a Smackdown
@ralaw: Yes, it is a "bad word". But in the RAE has 3 definitions.
http://buscon.rae.es/draeI/SrvltObtenerHtml?origen=RAE&LEMA=pinche&SUPIND=0&CAREXT=10000&NEDIC=No
Who's your most/least favorite food personality on Food Channel?
I used to watch a lot of FN back in the early days. I enjoyed Jack McDavid, Mario Batali, Sara Moulton. Now, I never watch FN. The turning point, for me, was when Rachel Ray became a "star" (gag).
Now if I want to learn something about cooking, I tune in PBS, and watch Jacques Pepin, Lidia, or the two ladies on America's Test Kitchen.
Who's your most/least favorite food personality on Food Channel?
Least: Ina Garten; from her voice to her food, personality, friends, etc. . .she drives me insane.
Most: Giada Di Laurentiis, I have a girl crush on her.
Are Carry Out Tips Optional?
I look at it like fast food... You don't tip people at McDonalds or Burger King. If you are generally not waiting on me, and I'm picking up my own food. You don't get a tip... If you hook me up with extra rolls, larger portion of Gumbo, etc, and TELL ME you hooked me up... You'll get a tip... Why is the food service the only industry we deem tip worthy anyway... Dont get me wrong... When I go out to eat. I tip 20% plus if I get good service from a single person... But if I have one person take my order, one bring it, another refilling drinks, and nobody seems to be on the same page... be lucky if you get 15%
Who's your most/least favorite food personality on Food Channel?
I have to agree with many comments here.I have studied culinary arts for years and these housewife cook wannabees do not know the difference between a good Veloute and a bowl of gravy.
Where does the food netwok find these people?
Sandra Lee gets so excited over her booze,you would think she was an alcoholic! Rachael Ray acts like the host of Sesame Street with her ignorant, goofy, childish sayings. Paula Dean serves so much fat in her food, it is more rich than her fake,overpronounced accent which is comparable to fingernails on a chalkboard.Giada dresses like a street walker and tries to sound italian with her fancy pronouncing og food.What happened to credible culinarians? are all we are left with are women's day readers like these four women who think they are teaching cooking? please!!!
Who's your most/least favorite food personality on Food Channel?
My faves: Alton Brown, Anne Burrell, Ina Garten
Likes: Jaime O., Tyler F. Micheal Chirello (sp?)
My not so faves: Ray Ray, Sunny Anderson and the Neeleys...I started out liking Ray but her overexposure did me in...I haven't seen a thing on Sunny's show that I would make, and I can't stand her delivery, and the Neeleys...I like things they make but that lovey dovey crap really turns me off...and of course Sandra goes without saying...
Who's your most/least favorite food personality on Food Channel?
My favorite is Ina and my very least favorite is Giada. Can Giada's tops get any lower without this show being rated as porn? I have nothing at all against showing some cleavage, but please...this is a cooking show, and if her cooking isn't good enough to stand on its own, they should take her off the air. Actually, I tried several of her recipes and thought they we just "okay". Her books are loaded with photos of her rather than of the food, and she is way too full of herself. She should stop the annoying Italian accent when she pronounces Italian food items. She was born and raised in California for goodness sakes!
What are the best vegetarian restaurants in Manhattan?
Zen Palate is my favorite, and I check their website, and it looks like the Upper West Side location is the only one that closed - the theater and financial district locations are still open, and so is the Zen Burger near Grand Central, which I also recommend.
Gobo on 6th near Waverly in the Village - it's vegan.
I also like the Candle Cafe, on Third near 75th St. They also have another location nearby.
A Revisit to Stand: Burger Backslider No More
I'm going to have to disagree - went there last night, and had one of the worst burgers I've had in a long time. The bun was too soft and shiny, like brioche, and the meat was broken, like it had been ground at too warm a temperature and ended up with that cottony, fall-apart texture that you get when all the fat leaks out because its improperly emulsified. Combined with the dry texture of the bun, the whole thing was like eating a ball of cotton.
It was well-seasoned, but the beef itself also had minimal flavor, and no fat remaining in it to speak of (doesn't help that they brought it out med-well). And that red house sauce is really nasty - tastes like a dried spice rack.
All-in-all, a pretentious very "NY" place that would be forgivable if they produced a decent product, but I wouldn't wish that burger on Wimpy.
Did I just go there on a bad day? My friends took me there and insist that it's always been good, but then again, they also said they liked their burgers yesterday, so maybe I just can't trust them...
(Good side note though: they do offer American now).
Question of the Day: On Your Burger—Ketchup or Mustard?
Unless I'm trying to be a show off, and grinding my own meat, or stuffing blue cheese in the middle of the burger patty, I am completely indiscriminate about what I'll slop on a burger- ketchup, mustard (yellow, dijon or grainy), mayo, relish, pickle, bbq chips, onion rings, pickled onions sliced thin, horseradish, all and sundry hot sauces, vegetables, what else ya got? I pay zero mind to the flavor combinations in that case for some reason and I am rarely displeased.
Question of the Day: On Your Burger—Ketchup or Mustard?
This is also good for diet, as its relatively lo-cal.
1/4lb chop meat, drained of fat
1 tbsp lite bbq sauce
sauteed onion
fat free american cheese
corn tortilla
Question of the Day: On Your Burger—Ketchup or Mustard?
Both, with lettuce, tomato, onions, pickles, seasonings, and sometimes other random veggies (mushrooms, peppers, whatever). Sometimes cheese, sometimes not. Ketchup and mustard can be traded for Frank's though. Or for A1. Or for teriyaki sauce. Or even for marinara and mozzerella. NO mayo.
Question of the Day: On Your Burger—Ketchup or Mustard?
Preferred in this order...from bottom to top:
Bottom of bun - toasted
French's mustard
Burger patty
American Cheese
Onion slice - no more than 1/4" thick - raw, full slice
Pickles - sufficient to cover the onion
Tomato - 1/4 thick sufficient to cover the almost all of the patty. If 2 slices needed, thinner slice
Iceburg lettuce
Mayo
Top of bun - toasted
NEVER ketchup. That's for fries.
Question of the Day: On Your Burger—Ketchup or Mustard?
*shuffles uncomfortably*
Can I have salsa and avocado on a veggie patty instead, please? :(
Question of the Day: On Your Burger—Ketchup or Mustard?
Adam this is an awesome topic because until I really got involved in 'food blog' stuff I never knew people ate mayo on burgers. Even amongst my friends during the bad 'McD' years, Quarter Pounders were the rule, no mayo-laden Big Macs. I always had hamburgers as a meat eater with ketchup and perhaps a little bit of mustard. I thought there was ketchup and a bit of mustard and nakedness, nothing else.
With veggie burgers, which I eat now, the topping depends on the taste of the patty. I know now that a fondness for various toppings may be very regional and local--I guess in the NJ area where I live, ketchup is the rule.
Question of the Day: On Your Burger—Ketchup or Mustard?
Mustard is a Texas thing on burgers. I always also add ketchup to mine. I never had mayo on a burger til i moved to the east coast.
Question of the Day: On Your Burger—Ketchup or Mustard?
A1. mayo and hot sauce. What a great sauce!
Question of the Day: On Your Burger—Ketchup or Mustard?
Mustard just doesn't sound right so it's ketchup and mayo for me.
Question of the Day: On Your Burger—Ketchup or Mustard?
Both, but just a smidge of mustard and alot of ketchup and mayo.
Question of the Day: On Your Burger—Ketchup or Mustard?
Fry sauce. Anything is better with fry sauce!
Question of the Day: On Your Burger—Ketchup or Mustard?
If there is lettuce and a good tomato - then it is mayo and mustard. If not, then it's mustard and pickle only.
Question of the Day: On Your Burger—Ketchup or Mustard?
My partner & I are condiment whores....so we've tried everything imaginable....e.g. sriracha & soy sauce on turkey burgers is pretty good!
But...If you are talking about plain old backyard cookouta or picking up a sack at white castle....I gotta go with mustard over ketchup.
Question of the Day: On Your Burger—Ketchup or Mustard?
This is not an advertisement, but I like Heinz "57" sauce on my burger.
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Anyone know where to buy dry, packaged, strascinati pasta in NYC
Posted by Livetotravel, December 15, 2006 at 2:26 PM
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Favorite foods: Shack burger, brats, foie gras, pork, pasta, cheese, gelato, banh mi, saam, noodles, pizza, braised ribs, sausages, omelettes
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I work a couple of blocks away from Pinche and started going there and getting the fish tacos about a month ago after stumbling across a rave in The Voice - I couldn't agree more - the best fish tacos in Manhattan for sure.