The Roberta's burger is now $16.
Sounds like a version of Cornell chicken.
I always thought it tasted like Juicy Fruit.
My own with bacon, cheddar, gruyere and parmigiano.
Michael, I'm curious what cocktails you thought especially sucked--like, things at the various parties where they were mixing big batches for huge crowds lined up, or seminars, or the popup stands? I didn't attend any seminars or do much "official" Tales drinking but I agree based on what I did have that the standard was low, with a few really appalling.
The exceptions for me on the official side were the excellent punches at Pig 'n' Punch, and on the unofficial side some awesome slushies mixed up at the Haus Alpenz condo by a Cure bartender.
Vinosaurus Rex
Yes, if you're used to paying 12 cents an egg, they're a lot. I prefer to think of it as $1.50 a meal (or, if you prefer, an extra $1.15 a meal), which hardly seems extravagant for a huge upgrade.
Yes, Northshire (USQ Saturday) has excellent eggs. So does Flying Pigs (USQ Friday/Saturday, Grand Army Plaza Saturday).
Was surprised not to see Knoll Krest as they seem to move more eggs than anyone else at USQ. Don't know why as I have never been impressed at all.
I went there Saturday and it might have well have been a different restaurant. I ordered knife-cut noodles with roast duck that had extremely flabby skin; maybe that was a bad choice of topping but you did suggest they were all recommended. The noodles themselves arrived with temperatures on the plate ranging from cool to lukewarm, and the only discernible flavor was soy sauce. A truly terrible dish. I'll stick to getting my fix of these at Sheng Wang.
Eating ribs on a trip to St. Louis in the mid-1990s.
Went back last night for the first time in quite a while and it was great--the goat and pork enchilada had serious spice, and the lengua was perfect. Thanks for putting this back on my radar!
Sorry, if it wasn't clear, the "you" in "you take a dump" was directed at sbcali52.
Wow, yeah, no kidding dbrackst. In a thread about a city that from all accounts has a great, historic food culture, one guy mentions a chain in passing after a very thoughtful, detailed reply, and you take a dump on the poster and the city?
Thanks to everyone else for the extremely helpful suggestions! I'll report in after I've hit a few. And keep 'em coming if you think of anything else:)
Super helpful everyone!
Gus's looks awesome but I don't think I can eat fried chicken 10 days in a row:)
Any healthy-ish options other than the sushi place? I'm all for soul food and fried chicken, but everything here seems pretty heavy.
This looks awesome. In my experience, though, if you use frozen rice cakes, it's not enough to thaw them; you need to boil them for a couple of minutes to soften them up enough to eat.
I just went in today and I think the guy you're talking about was behind the counter. This was the 2nd Saturday recently that Walter wasn't there, and both times, he was incredibly nasty both to me and to other patrons; I put up with it the last time for some reason, but just walked out today.
I've been going there since Alessandro owned it as Melampo, and I never minded his occasional crankiness, and then when Walter took over, he was so cheerful and friendly all the time so it was great. But this was so unpleasant that unless I knew in advance that Walter would actually be working I won't go back.
I love eiswein but usually find the Niagara versions to be too cloying. The sweet German ones usually also have tons of acidity to balance it.
Today there's a minimum sugar content for eiswein (equivalent to beerenauslese, I believe), but that's only been the law since 1983. Between the introduction of the new German wine law in 1971 and that change, "eiswein" could be used as a modifier but had no legal definition, so you will find things like Kabinett-Eiswein, Auslese-Eiswein, BA-Eiswein, etc. Or terms like Christwein, if it was picked on Christmas Eve, or Dreikonigswein, "three kings wine" picked on Epiphany. All illegal today, so you don't see those any of those too often but they're really remarkable wines!
If I'm just calling in an order and picking it up, usually just a couple of bucks. If it's at a restaurant where takeout orders are handled at the bar, 10% rounded up, since I'm taking a revenue-producing seat.
On time limits--I generally try to eat at a restaurant's 2nd seating because of this. A good restaurant shouldn't be there with a stopwatch but there's nothing wrong with asking a table that has finished but is lingering over drinks to move to the bar.
On occasion, I've called a restaurant to ask about availability and been told that they would give me a reservation with the condition that they needed the table back by a certain time, which is also totally fair.
As another note--I would highly recommend adding Andre Beaufort, Bernard Bremont and Camille Saves to the list of growers worth seeking out.
CindyCapell,
I've found a lot of variation in the Taittinger La Francaise, even in bottle tasted with the importer. I was a little surprised not to see the Bollinger recommended as well. We blew through a case of what I assume was the current release at an event a couple of weeks ago and it was excellent.
Maggie, were these samples you were provided, or were they purchased recently at NY retailers? Without notes on disgorgement dates it's hard to know what exactly we're comparing here, especially as samples that have hung around on the shelves for a while might be suffering from a touch of heat damage. That note of coconut in the Bollinger suggests it might be affected.
I'll be there for 10 days later this month and am looking for great suggestions!
Sadly, I won't be able to venture beyond walking distance (say, a mile or so) from the convention center as I won't have a car or time in my schedule to take taxis to places, so while I know there's a whole world of good eating beyond that area it just won't be possible. Sigh.
So I was surprised when he called in a panic one early (for me) morning. "Do you have a ServSafe certificate?" ServSafe is a national food safety training organization that holds classes and issues certifications. The restaurant needed a certified employee to pass inspection. I had taken the ServSafe test in California, but the certificate was at my former restaurant, not in my hands. "I can call and have it sent to me," I told him. "We need it now." More
Video or photographic footage of one badly managed farm or even a thousand badly managed farms does not prove that the production of foie gras, as a practice, is necessarily harmful to the health or mental well-being of a duck. Foie gras production should be judged not by the worst farms, but by the best, because those are the ones that I'm going to choose to buy my foie from if at all. More
s
@beerweezil Yeah. The *whole point* of wagyu beef is the fat marbling. What's the point of grinding it up, except to inflate the price of the non-premium cuts?