"Fat man, likes food" sums it up. You can find me eating lunch in Midtown Manahattan and posting about it on my site midtownlunch.com.
I really want to make this, but 2 1/2 pounds is too small. What adjustments would you make to the recipe if the brisket was twice as large?
Two more quick things...
Just kidding Claire! I kid because I love. :-)
and...
I do think it's valid to say that DiFara's isn't as good as it used to be. If you loved it, but think that maybe it's slipping. Fine. Or maybe you had one bad experience? Not every pizza can be perfect. But to say it's bad and has always been bad is just crazy talk!
God I love buffets. That looks goooooood
I'm pretty sure you could have come to these exact same conclusions without leaving the burgers out overnight!
Shake Shack's fries are terrible, and Five Guys fries are amazing. And Five Guys has grilled mushrooms and jalapenos. And Shake Shack doesn't have any grilled toppings... So I think the overall scores don't really reflect the overall experience of eating at the three places.
I still agree with you that Shake Shack makes the best burger, but I don't think the overall experience of eating at Five Guys is as bad as your overall score would indicate. I think the real purpose of a side by side analysis is to determine where you would go if all three of these places were located right next to each other... and for me I think it would be a three way tie.
Coffee granita over pistachio gelato at Grom? That's the skinny Ed talking! The fat Ed would probably never even have tried the granita...
:-)
I know everybody is entitled to their own opinion, but there is something wrong with this world when a frozen potato product of unknown providence is considered better than fresh cut potatoes.
One of my favorite places in NYC! I still think about that grilled pig's foot all of the time. Glad to hear it's still good...
Had this burger on Sunday and thought the flavor was just soooo good. Though I am sorry to report that they still haven't changed the bun...
There's actually a Paris Baguette opening in K-Town very soon:
http://midtownlunch.com/2010/07/06/korean-bakery-chain-paris-baguette-coming-to-k-town/
Should be interesting
Is that a fried spring roll wrapper tucked into that fresh spring roll?
Being high is the perfect time to eat Mamoun's over Taim. It's like switching to cheaper wine as the night goes on... because once your trashed, it doesn't make a difference.
(Also, more money left over to spend on weed!)
"Mr. Brooks also recommended..."
I love it! I feel like I'm being written about in the New York Times :-)
Urgh... if I could bring myself to side with Josh Ozersky, I would point out that you yourself Nick praised last year's Burger Bash (and many of the burgers) on this very site:
Saying that it "gets better every year." But I can't bring myself to side with Josh, so I will refrain from pointing that out.
Doh!
That looks awesome... and for $6?! You've got to be kidding...
I agree that all ratings systems could easily be called into question (including the letter grade system that is used on this site), but I think you could also argue that the New York Times star system is the best there is. Years of history make the system fairly easy to understand... because in the end it is about expectations. The stars are only important in how they relate to what a restaurant is striving for.
Motorino and Co. never expected to get reviewed by the NYT and got a 1. That's a victory. Oceana would have been thrilled with a 3, but it wasn't good enough to merit a 3. MDP is right on in his assessment, and it's why a one star review for an unexpected spot (like Motorino) might do wonders for their business, while a 2 star review for Casa Lever or Oceana might be a death blow.
They could try to make the review system more complex, and expansive, with "hollow stars" or numbers or letter grades or whatever, for those restaurants that don't aspire to be reviewed by the Times... or they can just keep doing what they're doing. And in the end, we all *really* know what the stars mean. I guarantee you, Motorino was just happy to be reviewed... and it's why they won't and shouldn't be offended by the 1 star.
The "maestro" of Casellula was Tia, the fromager! It's sad she's not there anymore, and sadder that she isn't even mentioned as one of the main reasons the place was such a success.
Scarpetta for sure... it's like a cut up, warm muffuletta
@James - I couldn't agree more with this statement:
"I'll be the first to argue against anyone who says there's no good Mexican food in New York, I haven't yet found a burrito close to the ones I used to eat at La Taqueria, Farolito and Ojo De Agua in the Bay Area."
SO TRUE!!!
I don't think it's ok to dry out meat... I just like my carnitas a bit crispy.
Wait a second... you mean to tell me I've needlessly spent 33 Chaunkahs jelly doughtnut-less!?!? I'm going to be the best Jew ever this week... ;-)
I'm a big fan, probably for the same reason that people like this don't like him. No pretentiousness, or coming up with a million new adjectives for describing the same freakin' thing. He's like Conan on the Tonight Show... maybe he won't get the same ratings, or have the same influence, but he's the only chance they have of staying relevant with the next generation.
There's a difference between watching an animal die, and watching an animal be tortured. I have no problem with knowing where my food came from, and even watching an animal be killed in a humane way for the purposes of eating. But that video is not right... I could only watch about 10 seconds of it.
If you do try St. Viateur, make sure it's the original location. We went to their cafe on Mont Royal and were treated to a pretty mediocre bagel (they had to slice the bagel and toast it because it wasn't fresh out of the oven.)
Seriously... if I see it in one more blog posting I'm going to flip out.
I know it's hard to come up with a ton of different words to describe food- but enough already. Can you imagine using the word "toothsome" when talking to a friend about how perfectly something was prepared? No, you can't. Because they'd laugh in your face (and would be correct in doing so.)
Anybody with me on this?!?!
Are there any good beignets to be had in New York City?
(And failing that, is there anywhere you can buy Cafe du Monde beignet mix? I'm pretty sure you can order it online, but does anybody know any stores in NYC that sell it?)
Spending two days in Kingston, NY this weekend... anybody have some can't miss food recommendations in the area around there?
Reservatons for NYC's Summer Restaurant Week 2008 open on June 26th. My feeling is, if I really want to eat at a restaurant then I want the full experience, not some dumbed down cheaper version that may or may not be as good as the original. That being said, I have had a few decent experiences, like a surprisingly good RW meal at Kobe Club- a restaurant I probably would never have gone to otherwise.
What do you think about Restaurant Week? What good/bad experiences have you had? Post your thoughts/recommendations/warnings below...
I had this drink in Chile called Mote con Heusillos... it was this cold drink with a rehydrated peach in it and a mess of barley at the bottom of the cup. It was like a drink and snack all rolled into one, and I totally miss it! The only Chilean restaurant I know in New York is Pomaire on 46th St. in Manhattan, and it's not on their menu.
Anybody know if there is a place to get this drink in NYC?
Want to make Oxtails for my dad for father's day. Give me your best recipe & menu.
We're huge Midtown Lunch fans at Serious Eats; fans of Zach Brooks and the band of eaters he's put together, and fans of the awesome on-the-ground work they do (we can't even count the number of street carts and buffets and undiscovered eats we've learned about from them). So we're thrilled to celebrate them at the Midtown Lunch Fifth Birthday Party, this Saturday, June 11, at City Winery, from 12:00 PM - 3:00 PM. More
Incanto’s corzetti dish. Photograph by Zach Brooks Eat Me Daily reports that chef Chris Cosentino of San Francisco's Incanto recently received a video and letter from anti-foie gras protesters, urging him to stop his signature culinary move: animal organs. In response, the restaurant put together a 3,000-word piece called Shock & Foie, which defends foie gras, one of the few debates in the food word that is so "controversial, emotional, and fraught with moral peril." Serious Eater Zach Brooks was just in the Bay Area and dined at Incanto: "As somebody who ate there last week, I can honestly say (putting all morality aside, of course) it would be a crime against stomachs everywhere if Cosentino were to never... More
All t-shirts available at Brooklyn Kitchen. From left: Soup, Turducken, and Pie-themed Pie Chart. We love our food-inspired apparel at Serious Eats, and believe they make great holiday gifts. Brooklyn Kitchen has these in stock, which are $20 and... More
This place is pretty amazing... but the best thing to order is "sortido", a mix of a few of the different parts. That way you get the carnitas plus some of the gelatinous, gooey bits, and some of the crunchy chicharrones all mixed together. The meat might be more expertly cooked at Los Guichos, but I actually prefer the mix of textures of the sortido at Cincos Puntos the best.
Also, for those thick L.A. style tortillas you should try the ones at Amapola. Believe it or not, they're actually better than the ones at Cinco Puntos.
http://blogs.laweekly.com/squidink/2010/08/masa_tortilla_best_amapola.php