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oops, just looked over my old post from last year about the margarita pie...I guess it was overcooked that time too.

I'd pay the extra dollar and get the flounder fillet instead of the whiting. The whiting is dryer sometimes has little bones.

Aaron,

I think that the comparisons in the article had a few variables that should be noted.

1. Take-out and dining-in at Kyochon seem to have different wait times, at least when I've gone. "Freshness" of the chicken out of the fryer may be impacted by the takeout vs dining-in decision.

2. You compared "sweet-honey" and "spicy" at MFC vs "sweet and spicy" at Kyochon. I'm not sure exactly what the sauces at MFC are called anymore, but the last time I visited it was "soy garlic" and "hot and spicy." The reason I want to bring this up is because Kyochon offers "soy garlic," and "hot and sweet," along with "honey wings." I just want to make sure that readers, especially the ones who haven't never been to korean fried chicken establishments, aren't confused with which menu items have been compared in your article.

My take on the two establishments:

- The MFC drumsticks are juicier than Kyochon drumsticks. I've had MFC drumsticks 4 times, and kyochon drumsticks once, so it could have been a fluke dry-meat instance at kyochon.

- The soy garlic at Kyochon is too soy-ish and a tad too salty for me. The soy garlic at MFC is a little more honey based and sweeter, which I like.

- The honey wings at Kyochon have become my favorite thing to eat recently. I discovered them late one night and have become a fan ever since. If you remember the old Kentucky Fried Chicken Honey BBQ wings, the Kyochon variant is crisper, less batter, a little less sweet and a little less tang, but so well balanced. It's ALMOST as juicy as the wings at Dino BBQ. The wings at Dino BBQ and Kyochon are the best I've ever had. Disclaimer: I'm not a huge fan of buffalo flavor, or spicy foods

- I've never tried the grilled wings at Kyochon, and my one experience with spicy chicken strips at Bonchon was not fun. It was way too hot for me.

- I agree totally with the service experience noted in the article. MFC takes forever, and they don't treat you well. In my experience, it does help somewhat if you're korean. At Kyochon the service is faster and there's always someone that you can grab as they walk by. The servers are much more friendly at Kyochon. The only reason I'd go to MFC anymore is if it's really late at night and Kyochon is closed. Their juicy drumsticks and soy garlic sauce aren't worth the 40+ minute wait and rude service.

I stopped into L'asso during the winter after seeing "D.O.C." above their sign. I ordered the Margarita D.O.C and I have to say that it was one of the worst Neapolitan pies I've had, ever. The sauce was sour and the crust was crispy, bordering on crunchy. Yeah, it's a nice place, good ambiance, but really, the pizza was not good. I'd replace L'asso with Paulie Gee's or Co.

I'd have a big event making the various burgers that kenji's column reflects on. e.g. smash, spotted pig, juicy lucy, singles, shake shack

What size should I expect a TASTE portion to be? I know it's for a good cause, but still....

Black Label Burger at Minetta Tavern. I thought it would be a letdown after all the hype, but it lived up to the expectations.

When I used to work on 46th and Lex, I'd go to naples after 1:30 PM and get slices of their neopolitan square pies for $1.75 each. All slices were 1.75, white slices, pepperoni, mushroom. While it's not fresh at that point anymore, and all the things mentioned in this article are still true, it's far from being a bad slice. It's just not built in the mold of what is considered VPN. Given that this is a pizza blog, I have no qualms with the topic of discussion in this article, I just want to make sure that the "value" of their neopolitan slices (after 1:30pm) was mentioned, and that while it may not be VPN, it's still darned good pizza (to me).

I don't understand this whole zen thing with watching Dom make pies. I was there, and I watched him make 2 pies while waiting for mine. While I enjoyed my sausage square pie, and regular round cheese pie a great deal, the process of making the pie didn't look like anything special to me. The funny thing is that even people who don't make pizza themselves seem to appreciate the art that Dom is exhibiting. The only thing I can equate this sort of phenomenon to is Roger Federer hitting a forehand, but I appreciate that to the extent that I do only because I play tennis myself. The pizza is great, no doubt about it, but the whole "watching Dom work" thing seems a bit overrating in my opinion.