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Sugar Rush: Liquid Nitrogen Ice Cream at Lulu & Mooky's
Oh. My. God.
Well, I'm certainly tempted. But tell us more! Why won't it satisfy those looking for "real" ice cream? What's the difference? What is it lacking?
What A $47,221 Lunch Looks Like
@Peensez: I guarantee you that Nello's didn't use $2-a-box pasta for the pasta specials.
I, too, am amused by all the outrage. A lot of people made a lot of money off this guy: isn't that a good thing?
100 Rules for Restaurant Staffers
I worked as a bartender in NYC restaurants and hotels from 1978 to 1993, and I agree with every last one of Buschel's commandments. I don't think they're inconsistent in the least. The inclusion of the "only" in the line about the two final lobsters, for example, is what makes that a hustle rather than a piece of information.
And just because the Served blogger claims it's OK to ask what was wrong when the tip is bad doesn't mean it's right. It's far better if the manager goes over and asks if there was a problem than if the server does.
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Nice restaurants between NYPL and Port Authority?
Posted by klg19, May 12, 2009 at 4:57 PM
What seemingly basic ingredient can you simply not bear?
Posted by klg19, August 29, 2007 at 4:57 PM
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Recent Comments | Response to Comments
La Rosita replacement needed!
When La Rosita closed (farewell, chili-stuffed plantains--sniff!!), I transferred my affections to Taqueria y Fonda, on Amsterdam between 107th and 108th. But they closed down a week or so ago for code violations and I don't know if they've reopened yet. Soon, though.
It is SO WORTH IT.
Sugar Rush: Liquid Nitrogen Ice Cream at Lulu & Mooky's
Oh. My. God.
Well, I'm certainly tempted. But tell us more! Why won't it satisfy those looking for "real" ice cream? What's the difference? What is it lacking?
What A $47,221 Lunch Looks Like
@Peensez: I guarantee you that Nello's didn't use $2-a-box pasta for the pasta specials.
I, too, am amused by all the outrage. A lot of people made a lot of money off this guy: isn't that a good thing?
100 Rules for Restaurant Staffers
I worked as a bartender in NYC restaurants and hotels from 1978 to 1993, and I agree with every last one of Buschel's commandments. I don't think they're inconsistent in the least. The inclusion of the "only" in the line about the two final lobsters, for example, is what makes that a hustle rather than a piece of information.
And just because the Served blogger claims it's OK to ask what was wrong when the tip is bad doesn't mean it's right. It's far better if the manager goes over and asks if there was a problem than if the server does.
Sandwich Alley: New York's West Village Block of Sandwich Deliciousness
Had to add this to any discussion of Bleecker Street:
'Uncle George's Greek Taverna' Closes in Astoria
Any idea why? Is it the economy, or did Uncle George just want a break?
Openings: Paulie Gee's, Greenpoint, Brooklyn
And, hey, the closest subway stop is on the G line! Perfect!!
Openings: Paulie Gee's, Greenpoint, Brooklyn
SPECTACULAR news! This is going to be a prime destination. I can't wait!!
Golden Vietnam Bakery: Queens's First Bánh Mì Specialist
"Hanoi hoagie"? That is a genius coinage. I'm totally ganking it.
Peeler Guy's Daughter Now Selling Peelers
Enmalkm is correct. In fact, I could have sworn I read about it on this site last winter.
Right Now: Wafels and Dinges Throwdown With Bobby Flay
It was really irritating, actually. The truck only comes to Columbia once a week. I had 10 minutes to run out and get a waffle for lunch, and I had to sit there while TV cameras filmed a crowd screaming outside the truck. They were giving away free mini-waffles on a stick with strawberries and banana slices, like a kebab, but it was almost impossible for me to just get my lunch. In the middle of my attempt, Bobby Flay walks up and challenges Thomas to a waffle smackdown in the World Room at the Journalism School. It was like listening to pre-bout wrestlers trash talking. The audience was eating it up, but I just wanted to get my freakin' waffle and get back to work.
Call me cranky.
Once I got the counter guy's attention, he was really sweet, and he didn't even charge me for my waffle, which was even sweeter. But I'd have been just as happy to have paid for it and gotten it without the floor show.
Video: Jets Quarterback Mark Sanchez Eats a Hot Dog During Game
It seems absurd beyond belief that a player could get in trouble for eating a ballpark dog. What exactly is the rationale behind banning such a thing?
Should Bagel Shops Charge For Toasting?
The current daughter of Russ and Daughters has been recorded as saying that no fresh bagel should ever be toasted: toasting is only for day-old bagels.
But that's not he point. The point is, if you ask for a toasted bagel, should there be a charge for it? And the answer, unequivocally, is NO. That is offensive to the point of insanity.
A Challenge to NYC Burger Joints: Put This Burger on Your Menu
That is GORGEOUS. I would beat a path to the door of any NYC restaurant that put that on the menu.
Joseph Leonard for Lunch: Next Stop, Yummyville?
My three favorite deserts are Sahara, Sinai, and Gobi.
Top 5: Nick Solares' Favorite Burgers in New York City
Geez, now I'm drooling all over my keyboard. Thanks, Nick.
Meet Your Farmers: Jen Small and Mike Yezzi, Flying Pigs Farm in New York
Folks like this are so inspiring. Thanks for sharing their story.
What Londoners Think of New York Food: The 'Madison Avenue Bagel'
Since they;re using mustard instead of Russian dressing, and they've included gherkins, and that cheese doesn't look melted, I'm going to call shenanigans on that thing even being a REUBEN, much less authentically New York.
Yeesh.
Nasty.
When will people realize that the bagel was not meant to be a sandwich bread??
The Brunch Dish: Biscuits with Strawberry Butter at Good Enough to Eat
Your report doesn't surprise me--those biscuits look NASTY. In fact, they don't even really look like biscuits. More like overbaked Pillsbury dinner rolls.
The late, lamented Nadine's, on Washington Street in the [far] West Village, used to serve a FABULOUS strawberry butter with their brunch bread basket. I used to go just for that.
Video: Rats on Vinny Vincenz Pizza Truck
Blech.
I'll be sorry if this is used to smear all vendors, though--which Chuck & Sue seemed close to doing in their intro.
The Mac-and-Cheese Slice at Hell's Kitchen Pizza
The notion of making ANY mac'n'cheese without cheddar is simply inconceivable to me. American cheese has its place (hint: grilled cheese and the occasional burger), but involved with mac'n'cheese is not it. HKP has got to step UP.
Gourmet Magazine Will Fold This Year
I'm afraid I'm with @browngravy on this. I started subscribing to Gourmet in the mid-1970s, but let my subscription lapse soon after Ruth Reichl's takeover of the editorial helm. It had already begun to suffer before Reichl, so I don't fully blame her, but she put the last nail in the coffin.
What had once been the ultimate sophisticated journal of food and travel, the thinking person's guide to culture and cuisine, had become a kind of culinary People or USA Today. Lots of little bubbly features on the best peeler, but no more insightful, droll articles about 2 weeks in Burma.
Sigh. I miss Lillian Langseth-Christensen.
La Rosita replacement needed!
Thanks for the comments! Hopefully Taqueria y Fonda will re-open sometime soon... there needs to be a new La Rosita!! Keep the suggestions coming!!
The SOS at Shopsin's
i think I might have to tweak my own nipples.
Openings: Paulie Gee's, Greenpoint, Brooklyn
Say for you Cincinnatus.
Thanks,
Paulie Gee
Openings: Paulie Gee's, Greenpoint, Brooklyn
Thanks very much for the kind word and support Za Man. I'm lookin' forward to having you stop in.
Ciao,
Paulie Gee
Openings: Paulie Gee's, Greenpoint, Brooklyn
good luck paulie i have followed you on slice and flicker . the pictures of the pizzerias you visit are sensational. you are going to do great, i am looking forward to your opening. you can make a living and maintain the love of your craft. keep it simple and honest the public will get it .
How Do You Eat Your Bagel?
I come from Brooklyn, where one of my fondest childhood memories is the daily walk I took with my father and uncle to the neighborhood bagel bakery (in Boro Park).
I now live in California, after living 20 years in Massachusetts. I have never been able to find a Brooklyn-style bagel, and I wonder if they still exist.
My childhood bagels were hard and chewy, there was no way to make a sandwich from them. I ate them radially, schmearing the exposed end with cream cheese and eating my way around.
At the company cafeteria today, everyone was talking about bagels, and all but one person laughed at me for eating bagels the way I did. The one person who concurred with me, was a Bulgarian. He was a true Bagel maven.
Does Anyone Really Love Pumpkin Pie?
I love pumpkin pie, sweet potato pie, and I will eat butternut squash right out of the rind once it's roasted. I bake pumpkin bread and pumpkin pie in autumn, not really for the holidays so much. I generally love squash. I once made pies from a squash in Peru just because it was a novelty. These squashes/gourds are so big it takes two people to carry one. It's important to remember that pies aren't just a desert - they are often the main course, filled with meats, vegetables, and spices. My family usually has pumpkin pie around Thanksgiving and Christmas, but we also get tired of traditional holiday foods. Frequently, for Thanksgiving or Christmas, we will decide to have something different at the table. Last year we had an incredible Italian dish that my father prepared for Christmas, and I smoked chicken and baby back ribs for Thanksgiving. It didn't change the spirit of the holidays at all for us. So, I guess the important thing is that you enjoy what you cook and eat during the holidays.
Sugar Rush: Liquid Nitrogen Ice Cream at Lulu & Mooky's
Hmm, looks tasty and interesting! Hope they make it through the winter
Sugar Rush: Liquid Nitrogen Ice Cream at Lulu & Mooky's
Always loved the theatre of nitro ice cream would love to try this
100 Rules for Restaurant Staffers
I was a server a few years ago and I don't think anyone should be bothered by the "do you need change" question, but that being said, there are people out there who do take offense to it.
Another server told me about a good solution that worked for her:
Pick up the check and announce "I'll be right back with your change..." giving the patron the chance to say "Thank You" or "Go ahead and keep it."
'Uncle George's Greek Taverna' Closes in Astoria
you nearly scared me half to death! uncle george's is alive and kickin'. what gives, SE?
100 Rules for Restaurant Staffers
I disagree with the author about pulling the plate. When I am eating out I hate it when the server doesn't take the empty plates. I don't want to sit around with an empty plate in front of me. I'd like to be able to put my hands/elbows on the table.
When I became a waiter, I was told that older people generally prefer to keep all plates on the table until everyone is done, while younger people prefer to have the plates pulled as they finish.
Openings: Paulie Gee's, Greenpoint, Brooklyn
Absolutely, Pizzasnob.
Openings: Paulie Gee's, Greenpoint, Brooklyn
congrats paulie G! i'll be sure to hit it up. can i bring my camera?
Golden Vietnam Bakery: Queens's First Bánh Mì Specialist
Had this last night. It was easy to find as it was the first or second stall when you walk in. I had the #1 to go. The sandwich was in a word, disappointing. There was a bit too much of the pickled veggies and the meat wasn't as flavorful as I would have liked. I used to live in Sunset Park around the corner from Ba Xuyen so their sandwiches are the high watermark by which I judge every other banh mi. Though serviceable I'm probably not going to be a regular at Golden Vietnam. :(
What A $47,221 Lunch Looks Like
Wtf?! Are all Nello's dishes laced with gold??? I can't believe people are stupid enough to pay those ridiculously high prices...
What A $47,221 Lunch Looks Like
This wasn't a meal; it was a money laundering operation.
'Uncle George's Greek Taverna' Closes in Astoria
Looked pretty open when I walked past last night.
Golden Vietnam Bakery: Queens's First Bánh Mì Specialist
@scoutiepie: So it's Fujianese-run...very interesting. It was hard to find?
Golden Vietnam Bakery: Queens's First Bánh Mì Specialist
OK went looking for the place today took me a little while. To my surprise they were speaking FooChownese, more to my surprise the Banh Mi was pretty darn good. Way better than all the ones from the nearby Vietnamese restaurants. Bread was just toasted enough (don't like it when it is too hard) The meats were tasty and well layered with the pickled stuff. Great pick, I will definitely go back there. The PHO looked good too. Now I don't have to ask friends from Brooklyn to bring Banh Mi to me from 8th Avenue
Joseph Leonard for Lunch: Next Stop, Yummyville?
Wow, everything looks AMAZING. I especially like the looks of the duck rillette and the hashbrown.
Openings: Paulie Gee's, Greenpoint, Brooklyn
Bravo ! Go get 'em Paulie.
You have the passion motivatiion, and skills.
I WILL visit next time I'm in "Greenpernt".
Top 5: Nick Solares' Favorite Burgers in New York City
glad to see HB in there...i was afriad i was the only one who dug their burger. they get mucho points for using the potato roll too!
Openings: Paulie Gee's, Greenpoint, Brooklyn
Hey so what are you gonna call the place then?
Openings: Paulie Gee's, Greenpoint, Brooklyn
Congrats from London, England. Hopefully next time I'm in NY you'll have opened successfully and started serving some of your beautiful pies.
Recent Posts
Nice restaurants between NYPL and Port Authority?
Posted by klg19, May 12, 2009 at 4:57 PM
What seemingly basic ingredient can you simply not bear?
Posted by klg19, August 29, 2007 at 4:57 PM
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When La Rosita closed (farewell, chili-stuffed plantains--sniff!!), I transferred my affections to Taqueria y Fonda, on Amsterdam between 107th and 108th. But they closed down a week or so ago for code violations and I don't know if they've reopened yet. Soon, though.
It is SO WORTH IT.