Corporate suit by day, foodie by night.
Grew up in Indiana and this was called goulash at home and Johnny Marzetti at school. In fact that 'Marzetti' name always confused me, as there was also a salad dressing called 'Marzetti's'. Growing up, I had this weird notion that salad dressing was an ingredient in the dish.
I love the nuttiness of black sesame icecream... i wonder if you could use roasted sesame powder to augment the nuttiness in other recipes. You could probably use regular white sesames if you're worried about coloration.
This looks great Kenji! I love beets and I love salads. Now I just have to get over my irrational fear of my mandoline slicer...
the banh mi dog is low brow brilliant! Must make them this summer.
Love the cocktail program at Range! One of the few places in DC that I've found Pappy as well. I think its also worthwhile to give Civil Cigar lounge some recognition as well.
Does cajun and creole food count as 'ethnic'? Would love to see more of that.
Tiny tables that are squished way to close together. If you combine that with a kitchen that doesn't properly course/time dishes, you get a tediously overloaded table where it's impossible to relax and not worry about knocking over your glass of wine or knocking your neighbor's plate off of their table.
I've not been to a ton of high end sushi places, but I really liked Sasabune
@Kenji - I had a similar experience at Daniel (and similar to the Pete Wells experience). Extremely snooty service, and because we weren't a regular, we got the cold shoulder on almost everything - the waiter didn't offer to decant our wine, didn't offer to wheel over the cheese cart, etc.
It was almost like we were sitting on the sidelines as we watched the customers in the VIP area of the restaurant get a take-away steak dinner for their limo driver, get the cheese cart, table side service, and a visit from Daniel Boulud himself. And its not like we were going the cheapo route - our dinner for 2 ended up around $900.
I don't think I would ever visit any of his restaurants again.
EMP w wine pairings. Worth every penny. Le Bernardin w wine pairings would be a close second.
I would normally never defend Chicago deep dish pizza, but based on the photos, that pizza doesn't do Chicago justice.
Used to live at 7 & B. Love LOVE Sunny & Annies. Other great sit-down options are Esperanto for Brazilian, Buenos Aires for Argentinian, Pylos for Greek, Northern Spy Food for American and Grape & Grain for a nice and cozy wine bar.
1. Make a lot of stupid prop/side bets with my friends/co-workers
croissants + ramps = cramps
Please Dominique Ansel let this happen.
I'm with Max. I'm from the Midwest and grew up with Dairy Queen. I love NYC because its the antithesis of the Midwestern ideals of big chains and tiny expectations.
I was super impressed by West Restaurant on Granville St
Hard to choose between the bucatini at L'Artusi and the fusilli with bone marrow & octopus at Marea. I could eat both every day.
Kenji - what are you shooting with? Those photos are amazing
@kimchijjigae agree on Bangia and Take 31. Great replacements for Pan (although a little birdie tells me that Pan is re-opening soon under new ownership). Wa Bar (in the old Baden Baden space) is also a pretty good spot for late night noshes and drinking, and I think they have some of the better food/drink specials in K-town.
I think I enjoyed the veggie options at Balaboosta more than the meat based items, esp the fried cauliflower, eggplant toast, and a sunchoke soup that they used to serve (although wasn't on the menu last time I was there)
love it! Argo dog for me
I'm not a hummus expert, but the best I've ever had is at Taim & Taim Mobile. I love that stuff to the point that if I had to choose between the falafel and hummus platter from Taim, and say... the black label burger at Minetta or a pie from Motorino... I think I might choose Taim.
In Flushing, I would recommend Paradise Alley in Murray Hill and Zurang, which is near the Broadway LIRR
I do a lot of intl business class travel and eat a lot of slightly-less-terrible food as a result. My loyalty is to Delta, although non-US legacy airlines do a MUCH better job of serving palatable food. I have been subjected to much of Chef Bernstein's 'food' while flying Delta, such as a pork dish resembling dog food (it makes its own gravy!): http://www.flickr.com/photos/chris6sigma/6081400607
Soba noodles served frozen: http://www.flickr.com/photos/chris6sigma/6081400431
Miso glazed black cod about the size of your thumb: http://www.flickr.com/photos/chris6sigma/6082353969
A particularly sad dish of a single chilled and wilted shrimp and scallop with over-salty lentil soup: http://www.flickr.com/photos/chris6sigma/7947421732
But the best airline food I've had to memory was hot congee and cold beer at the Delta lounge in NRT, and a baked cod with risotto while flying to London. At least there's that.