Zagat was already losing relevance as crowds of "reviewers" with more opinions than taste piled on glowing praise for mediocre boîtes. But now their new web design is so user repellent that I've given up on the in entirety. I feel sad for Tim & Nina, even if they did cash out.
How do you feel?
Like Grendel in Beowulf, I'm never quite as happy as when I'm eating a couple of Danish: bear-claws, cheese danish, pecan rings, schnecken. But with Ebingers a distant memory, and Bread Alone's quality all but gone, where does one go for the good stuff? (We're talking Northern European style here, not the Italian, which are tasty in their own right).
So, Serious Eaters, where do you go for your Danish baked goods?
You gotta love a good cheese-pull--those long strands of cheese that keep your bite connected to the slice, and which threaten to sag down your chin (or pull the rest of the cheese off the slice).
But lately I've notice a severe dearth of cheese pulls. Almost none of the slices I get around town have them. The exception is Ray's on 11th & 6th Ave, which has too much cheese on it.
So, where can I find an individual slice that has stringy cheese, but isn't a heavy cheese-bomb?
Yogi Berra once said that about Ruggeri, a restaurant in St. Louis.
Where in NY qualifies?
Got croissants and a baguette yesterday. The croissant used to be rated one of the best in the city. Now it barely has more crackle than a Sara Lee Butter Crescent. And the baguette was just a leaden mess.
Gotta Have it? Or "Bass-o-matic"?
One reason that Sumo wrestlers are so large is that Chanko Nabe, their staple food, is so darn tasty--it's hard to stop eating! This is doubly so during cold winter months when a good pot of Chanko hits the spot.
In Japan former wrestlers go on to open chanko specialty restaurants, each with their own proprietary recipe.But where in New York can one find a good one?
Just stumbled across a real coffee find: Culture Cafe @ 72 W. 38th St. near 6th Ave.
They're serving Intelligentsia coffee and pastries from some of the better bakers in NYC (Sullivan St Bakery, Ce Ci Ce La, etc.) They have a La Marzocco espresso machine and they’re not afraid to use it.
Apparently, they are still in "soft opening" mode. Guess I'm letting the Black Cat out of the bag.
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