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Brooklyn Grimaldi's vs. Texas Grimaldi's
It might just be me, but the Texas pizza's crust looks significantly thicker than that of the Brooklyn pie (both in the picture and personal experience). With a scorching coal oven, a thick crust would take longer to cook and be overly charred-even by NY standards. NY pies are, in general, a thinner crust (like those in Italy, especially Southern Italy and Napoli) and a crisper experience than that of pies I've had in the rest of the country. Perhaps if the franchises thinned out the crust, more non-New Yorkers would 'get it'!
Also, the Brooklyn pie has more of an 'artisan' look to it than the Texas pie; redder tomato, not spread in a thin layer over the entirety of the pie, with a better contrast to the mozzarella.
Pear, Caramelized Onions, and Goat Cheese Pizza
This seems more like the rustic Provencal savory tart pissaladiere.
Restaurants Adding Sneaky Service Charges
When I read, on eater.com, about the Newyorkology item, I was surprised that the law is that service charges can only be added to tables of 8 or more, and then only 15%!
So, I tried to do some confirmation on my own, and so far have only found the rules as stated on Newyorkology, through a quote from the Commissioner of the Department of Consumer Affairs (DCA). I found no evidence of these rules on the DCA website, listed in the official rules/laws of NYC, or on any other website, except as a quote from the original article on Newyorkology!
A subsequent phone call to 311 (the NYC government info line) had me transferred to the DCA, where, finally, the person to whom I spoke referred me to their legal department, who referred me to another person, Ricky Wong, who, according to the message on his voicemail, is out of the office until Monday 2/16!
So, while I agree it is less than ethical for restaurants to add previously undisclosed service charges to checks, I will await further confirmation from the DCA--and information on where I can find the rules/laws written down!
Note: The only reference to restaurant charges on the DCA website/rules is one that talks about the adding of surcharges to menu prices.
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I know this is off topic, but I want to the St. Mark's location the other day, and the bahn mi was substandard! They forgot the pickled carrot and daikon, the ingredients were unevenly spread, and the bread, which was cut from a larger baguette, was stale and too chewy; not comparable at all to the mini, warmed baguettes at the Lexington location. I'll continue going to the Lexington branch (the original!) until they get it right at the St. Marks (although I don't know how I'll know that!)>