How come?
how come u show >500 talk topics, but only allow pgs 1-6 showing only the 1st 60??
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The Ten Most Recent Posts By baruch
question?
serious eats shows 464 "talk" topics, although only able to view 60 (pgs 1-6) - why?
UWS restaurants - which?
list of restaurants on the UWS that go to regularly - pros & cons:
part of steve hansen's empire: isabella's, ruby foo's, ocean - cookie cutter, but reliable (?);
dock's - decent; shun lee - 1 of nyc's best chinese!
french: café du soleil - can't make up my mind whether like or not;
café des artistes - overpriced, but still enjoyable;
alouette??; metisse - have to try?
by all means, not a complete list, but for me, the UWS is STILL a wasteland, seems like all the good fun restaurants are below 14th, or the "hated" e. side :) :
café luxembourg - overpriced, bad service, mediocre food, owner just uses as cash cow - just WHY do people still go????????? & go, they do!!!!???
nice matin - ridiculous layout, another faux-french, just what the UWS needs; same with
bistro cassis/citron: another brazilian-owned, faux-french themed. owner lives in great neck & has multiple-themed restaurants, ex. mexican, italian, etc.... just open - "they will come" theory!
left off many others due to another posting, ex. celeste, etc ... as well as the huge number of places that all seem as "1 & the same", i.e., those on amsterdam bet 78th - 88th......
look forward to additions, subtractions, observations, criticisms, critiques, etc....
also, still looking for COQ AU VIN recs - since this site does NOT "jump" topics to the top when receive more recent comments, they are left to die a slow death, forgotten & lost within the postings - reminding those that are reading this of that earlier topic - maybe someone at "serious eats" is reading????????????
where to find good cassoulet in manhattan?
very difficult to find a (French) restaurant that serves a good (& proper) Cassoulet! any suggestions, s'il vous plaît?
somewhere, i recently read a food article discussing french cuisine which discussed that the french pretty much only use 3 herbs in their cooking.
somewhere, i recently read a food article discussing french cuisine which discussed that the french pretty much only use 3 herbs in their cooking. i have tried to remember which herbs? where i read the article? but i can't recall - driving myself crazy - can anyone help??
Coq au Vin: HELP!!
another insipid coq au vin at La Mirabelle on w86th just west of Columbus. is there anyplace in manhattan that actually serves this deeply rich dish instead of the watered down versions found at everyplace i've tried (except see #1) ?
addendum:
#1. the best i EVER had was at Artisanal, which unfortunately was removed from the menu; however, Terry Brennan was gracious enough to respond to my email & offered to make the coq au vin, given several days notice. a very nice touch by Chef Brennan!
#2. as much as i want to "love" La Mirabelle, each time i have gone, the food is amazingly bland, & nothing stands out throughout the entire menu + the specials. the average age of its regulars appears to be ~70, maybe that's why so bland; however, the service is quite good, & pleasant. is there any hope for a real bistro on the UWS, & i don't mean the terrible café luxembourg, the faux nice matin, etc, etc.........
FYI - EL - public svc announcement :)
WSJ sat/sun jun 17-18 wk end ed. pg P6:
"virtual reality" column by steve stecklow re: websites "where the web's foodies dish" (steve.stecklow@wsj.com)
thought u "might" find this particular column interesting, as well as follow-up for future inclusion of YOUR website.
manhattan 'Q'???
ok, it's just after the hugely successful bbq block festival. now, how about a list of everyone's top 5 bbq "places" (only) in manhattan, sans dinosauer, and why.
mary's fish camp
had the fried clams at the bar last nite. just don't know what the big deal is.
true, they are not like howard johnson's frozen clam strips, but what is???
true, they are better than the insulting offering at ditch plains; however, they have very little of their "bellies", & sadly,don't come close to any of the "shacks" on the way to, & in the Cape. i find it fairly incredible living in manhattan, there doesn't appear to be anyplace to find delicious fried clams with belly
the only above average part was the excellent tartar sauce. to add insult to injury, mary is not shy about prices, but has the nerve to serve wine in heavy little "juice" glasses. either charge less, & or buy some real wine glasses.
& still never ceases to amaze me what new yorkers will put up with as regards to quality & outrageous prices?????
any manhattan suggestions for fried clams (EL's favorite) & fried shrimp?
The Ten Most Recent Comments By baruch
February in Paris
several additional not-to-be-missed: chez denise 1e, ;'ami louis 3e, chez josephine 6e, le pre catalan 16e. also, it would be helpful if comments would include arrondisement.
Question of the Day: Carolina or Kansas City barbecue?
livetotravel - LOL unfortunately, no bait, but appreciate the "attempt". it's those like u who make statements like these, that "appear" to be interesting & erudite, but sadly, at-the-end-of-the-day are simply pedantic. i would guess, u are young, fairly unsophisticated, somewhat of a wannabe, but just don't make enough, so then the only thing left is to hide behind a facade pretending. u can't debate the merits, so why not cast slings & arrows. it may work for some observers, but for those "been there, seen that" another example of ... what ever-- it's actually not worth the effort!
where to find good cassoulet in manhattan?
merci beaucoup RGR - "sounds like" your husband should be contributing since he is the cassoulet "expert"/taster - just kidding, thx for your suggestions, look forward to visiting your above-named places!!!
Question of the Day: Carolina or Kansas City barbecue?
LOL - spoken like a true NORTH carolinean!!! uneducated, biased, inward-looking, etc, etc..... someday, u "might" like to travel just a touch SOUTH as in SOUTH carolina, & experience some of the best 'Q' that exists; with either a vinegar-based sauce, similar to what you've been brain-washed with; or tomato-based , more towards charleston; or the ultimate - a mustard-based sauce found generally in the middle of the state. & as usual, particularly for someone who "claims" to be an "expert", have overlooked another very large distinction between your eastern - vs. - western Q's!!!!!!!!! LOL - it's all good :)))
where to find good cassoulet in manhattan?
EatWI: have u tried the cassoulet at Cosette (very nr to Les Halles)? or, as per above - Gascogne or, Lucien or Balthazar? --- for comparative purposes
Question of the Day: Carolina or Kansas City barbecue?
with ALL due respect, & i mean that sincerely - proclaiming a preference for... simply because from area/region is misguided, i.e., comment just above. as for not getting worked up about bbq, also is a disqualifier "IF" one would like to be taken seriously + being from a non-bbq region is a total disqualifier, no ability to understand the history, etc..... as for those who profess a dislike of "overwhelming vinegar taste/smell of carolina bbq" view, comment not even worth explaining the disqualification :))))))))))))))))))
Question of the Day: Carolina or Kansas City barbecue?
adam, just by coincidence, i had the pulled pork sandwich, the fried onion rings, & the burnt ends at R.U.B. 2 nites ago. firstly, having any bbq (pork) is better than not having any bbq; however, i cannot figure out why paul kirk has such a big rep?? his bbq is bland, mushy, no character, homogenized, & generally has no "taste". the sauces are a joke. so, where does this rep come from???? btw, his onion ring rendition are the little itty bitty stringy ones that somehow he must think are tasty?? & YES, i used ketchup. as for the burnt ends, ok, but just to put them into perspective -- they ARE just the side show. as for blue smoke, i'm still looking for a good review of their bbq & ribs themselves, not the hamburger, not the fried chicken, not the sides, not the bourbon selection, but the 'Q' itself. have not yet tasted daisy mae's chili, but HIS 'Q' wouldn't make it anywhere down South (in pork country), maybe those in kansas (like Dorothy) would like it ???? :))))))))))))))
ENJOY! :)
Question of the Day: Carolina or Kansas City barbecue?
actually, the REAL questions is: Pork - vs. - Beef? either u are a REAL 'Q' person or not, & the determination of that is: whether u prefer real over simulated? which only has 1 answer, which includes the carolinaS for pulled pork, & memphis for ribs (& pulled pork). beef is for steaks, beef is brisket!!! beef is not really 'Q' -
the gauntlet is thrown - Let the "Slings & arrows" commence!
Question of the Day: Carolina or Kansas City barbecue?
there is no question - it's CAROLINA period! for tooooo many reasons to list here. any 'Q' person worth his "boston butt" will tell u that!!!!!!
Responses to Comments by baruch
The State(s) of Fried Clams
My wife and I read the July issue of NH magazine, and saw the Best of NH Editors Choice for "Best Clams Inland" - The Dipsy Doodle in Northfield, NH. It's right off exit 19 of Route 93 - Just below Tilton. She loves fried clams and since I spent my summers growing up at the ocean on the North Shore of Massachusetts, I know good fried clams!
The Dipsy Doodle is a real old style Clam Shack / Dairy Bar Restaurant. You can eat inside or outside, we ate outside because it was a nice day and not too warm.
The clams were Ipswich and the coating was good and tasty, but not too thick to overpower the sweetness of the clam itself. We got the plate, meaning it came with French fries and their homemade Cole slaw. For an extra 75 cents each my wife upgraded to sweet potato fries, and I got homemade onion rings - both were really good.
We also noticed on the menu that their lobster rolls could be purchased cold or hot (drizzled with butter). The people sitting at the next table had ordered them and said they were all lobster, no celery or filler.
We didn't try the ice cream cones but I did have a black and white frappe with my meal and it was thick and tasty.
All in all we would say the Dipsy Doodle was a hit with our family and since it's only a half hour from where we live, I'm sure we will return.
Jeff
Plymouth, NH
Your Worst Meal Ever
This really happened when I was in Georgia for my father's second funeral.
A sandwich supper that consisted of cold Velveeta and Treet sandwiches on Wonder bread dressed with MIracle Whip mixed with ketchup and pickle relish. Served with Mountain Dew, choice of regular or diet.
Do you hear the banjos?
Tina
Baguettes Are Us: What's Your Favorite
I have found Balthazar's baguette to be maddeningly inconsistent: good some days, bad on others. I'm beginning to think there is a limit to how good a mass-produced baguette can be.
Baguettes Are Us: What's Your Favorite
i agree with Linda. I just tried Balthazar's baguette and it was NOT good.
Highly disappointing, in fact.
Top Manhattan Slices by Neighborhood
I haven't scoured the city for the best slice, however, I have a fine palette for pizza.
These are my picks (in no particular order):
Fornino
187 Bedford Ave (off L Bedford Stop)
Brooklyn, NY 11211-2946
Phone: (718) 384-6004
-brick oven pizza with modern topping choices (e.g. truffle oil)
Grimaldi's (over Brooklyn Bridge)
http://www.grimaldis.com/brooklyn.htm
-brick oven pizza - classic New York pizza eating experience
Totono's in Coney Island
1524 Neptune Ave.
Brooklyn, NY
718.372.8606
-brick oven pizza - in fun coney island setting
Top 5 Chinese Spare Ribs
Disagree with #4 on your list. I am a huge noodletown fan but find their ribs to be a bit cloying. Their roast pork however, is unparalleled.
In re: the ribs- They pay thier employees slave wages but if and when they ever stop striking, go to Saigon Grill, they have the BEST Asian spare ribs.
My Top Ten NYC Slices
Brooklyn: Di Fara's is a masterpiece, as is Totonno's. Joe's in Park Slope is atrocious.
Spumoni Gardens somewhere in the middle.
UWS: I like V & T Pizzeria near Columbia University on Amsterdam Ave. Also Sal & Carmine walking distance from Symphony Space on Broadway.
Top Manhattan Slices by Neighborhood
I don't live in NYC, so maybe I don't know what the heck I'm talking about, but I always look forward to Pizza 33 for a slice when I'm in town... often one of the first things I inhale on my way from airport to hotel if it's remotely convenient to stop...
Am I clueless?
The State(s) of Fried Clams
Have to agree with Baha... Ken's Place in Scarborough, Maine... natives would refer to it as Pine Point... fried clams are terrific and I never leave the restaurant without a clamcake or two. But some of the very best fried clams I've ever had (and I grew up on the southern coast of Maine) are at a little shack in Wells... The Fisherman's Catch. Orgasmic!!!
The State(s) of Fried Clams
Ate at The Bite in Menemsha today and would now put them at the top of my life's list of good fried clams.
Agreed that there isn;t enough salt in most clam flour, but The Bite's seemed just right. Perfecto in fact.
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