Regarding wasting alcohol: granted, I think vodka itself is a waste of alcohol, but other alcohols can add a subtle flavor to a crust, making for a more complex pie. I wouldn't do applejack as Brown does (apple on apple - so what?) but a whiskey or rye can certainly come through. Actually, Lagavulin Scotch (though pricey) gave a great background hint of campfire-smokiness to an apple pie. On the other hand, Tequila was kind of lost in a Key Lime Pie crust - just wasn't aggressive enough a flavor.
I've experimented a few times with booze in crusts, and one thing I've noticed is that sweeter liquors (some brandies and whiskeys) can risk a burnt flavor on account of the sugars.
You couldn't hold this article off for a month until after Ivan opens, let him compete?
Anyway, I kinda like Ganso these days, but I ain't no connoisseur.
My favorite pig dish of all time had to be WD-50's pork belly in Swiss cheese consommé, their little take on a ham & cheese sandwich. It was back in the early days of the pork belly craze, before that ingredient became a ubiquitous (and often terribly prepared) menu staple. The belly was meaty, dense and tender, and the accompanying flavored (rye speatzle, and some kind of riff on mustard) brought the "sandwich" together. Waiting for it to show up on their "vault" menu...
Leske's is great, but overlooking Nordic Delicacies as well is a shame! Other than Leske's, the last holdout from the old Nordic days of the neighborhood. And fantastic homemade Sylteflesk (Norwegian head cheese) as well...
Very little makes me happier, stumbling home slightly buzzed, than the sight of the 24-hr Tacos Morelos cart on 2nd & A. Nothin' fancy, just solid, cheap goodness. Even if I've already had dinner... there's often still room for a taco. Or two.
I'll go with WD-50. I'm not thrilled with the current tasting-menu-only direction, but still the best cocktails in the neighborhood, and without them we wouldn't have any number of other post-Wylie places.
Some years - maybe even a decade - ago at Henry's End in Brooklyn Heights there was a special that showed up on the menu one night, which we never saw again. Two big ol' meaty chops stuffed with andouille sausage, then wrapped in bacon. Pork stuffed with pork wrapped in pork. A simple corn salsa came with it, perfectly sweet and acidic to cut the richness of the main dish. This particular dish presaged the swine craze that seemed to envelop the world of hipster cuisine shortly after.
It's tempting to go with fancy-pants Del Posto... but I'm much more excited to see what Chef Amanda from Dirt Candy is going to throw down for the event...
Hmm... combination suckling pig roast / lobster boil in my friend's back yard in CT, back in '98 or so. Lobster rolls dressed with smokey lard & pulled pork = magic.
Shopsin's seats, like, 20+ people, not 5. There's five seats at the bar, maybe, but there are a half dozen tables or so as well.
I'd have Rick Bayless put together a tasting menu of classic Mexican dishes, each one paired with a re-interpretation of the dish by Wylie Dufresne.
Not to be picky, but I would just quickly point out that neither Yunnan Kitchen nor Mission Chinese are in the East Village, whose Southern border is Houston St.
For Canada it's gotta be a three-way-dance: Labatt's v. Moosehead v. Molson Golden.
Surprised nothing at Soto made the list, given Chef Soto's (justifiably) legendary status with the critter...
Forget what "Premium" means in relation to beef. "Wagyu" is the far more questionable term.
"Wagyu" means "Japanese Cattle" - that's it. It doesn't mean a particularly good breed, like Kobe, it just means the cow spent its life in Japan.
And of course, since the US doesn't allow importation of Japanese beef, anything called "Wagyu" on a menu here... isn't. Sadly, since the US doesn't follow many labelling laws from other countries, anyone can label any beef "Wagyu" (or even "Kobe") if they feel like it. There is no legal definition of the term.
I wouldn't hold the restaurant responsible for the misleading labelling, though - chances are they don't know themselves, and purchased it from a butcher / farm where it was labelled as such.
All that aside, even for top-quality beef (of whatever origin) - those prices are ridiculous, especially for a cut that hasn't been dry-aged or even seasoned.
That's a lot of beef. Some would hit the grill, served up with my homemade sauces - my uni aioli would kill with them. Some I'd turn into sausages (I'm feeling Nordic - maybe with juniper & caraway) - and some would go into... cheeseburger mac & cheese! Because we can't be all fancy-pantsy every night, eh?
extra-large long-stem strawberries, halved
Oh lord, how many different excuses is he going to come up with for his failed venture here? Last time he claimed it was because his cuisine was too "avant-garde" for us or some other nonsense.
Now it's "vibe" - seriously, Susur, WTF does that even MEAN? We like restaurants of all ambiences and styles here. If you've got good food at a price people think is fair for what is in a decent location (or sometimes even not in a decent location) - we tend to support it.
It's simple, Susur:
1. You had a terrible location with nearly no street signage
2. Your prices were too high for what you were serving
3. Your food simply wasn't adventurous or exciting enough, especially given the hype surrounding your arrival
Maybe if he actually HAD served snake soup, or whatever, it might have drummed up a little interest. But he served boring food dressed up like it was something fancy, with the occasional odd ingredient (I dunno, pennywort) that didn't really add anything to the given dish. The fact is, every dish I had there I've had the equivalent or better than elsewhere, and usually for a lower price. Dude needs to accept that it wasn't that NYC that didn't "get" him, he just didn't "get" NYC.
Wylie Dufresne's Lower East Side
Marc Forgione's Tribeca
Brad Farmerie's Nolita
Anita Lo's West Village
Marcus Jernmark's Midtown
Shaun Hergatt's FiDi
Daniel Humm's Murray Hill / Flatiron / Gramercy
Our Superbowl plans are to sit on our asses and maybe watch a movie, or go for a walk if the weather's nice, maybe around Chinatown - because neither of us could care less about football OR commercials.
And then, cook up some sliders for dinner for all my other couldn't-care-less friends.
The Squash Toast at ABC is the one to beat, but the Squash Toast at the new ACME can give it a run for its money - it shouldn't be good, considering it has brie (and brie = 1980s wedding food) but somehow it works, regardless. I like the the ABC version more, because of its vinegar bite, but the GF has sided with ACME.
A dinner by Wylie Dufresne, followed by John Zorn's musical interpretations of each course.
I'll add Jehangir Mehta's Graffiti to the list, and I'm surprised it wasn't on there to begin with: everything on the menu is seven, twelve, or fifteen dollars. Start with a $12 app (say, pickled ginger scallops, or a foie gras crostini) and move on to a $15 entree (chickpea crusted skate, duck portobello gratinee, or any other choice...) and a $7 dessert - $34, grand total. If you don't have a sweet tooth, there are $7 pre-appetizers you could do instead to start your meal.
His menu at Mehtaphor is almost-doable - unfortunately, entrees are $17 there so it JUST squeaks over the $35 limit.
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