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From Serious Eats: New York

Eataly: An Eight-Figure Bet on Authenticity

The place is overrated.

I think the problem is they overdid it, stocked the (high rent) store with all high end foodstuffs and eateries pricing out a lot of the lower end italian stuff you can find in other italian import stores in the city. The only highlights of the place are the mozzerella maker and 1-2 others offering demonstrations, other than than, nada. the cheeses, you can get better service at murray's and at di palo's. They also featured a nice selection of dried pastas (made with bronze dies), but expensive; the barilla pastas i can anywhere and cheaper too.

What I dislike the most was the layout of the store where there was one main entrance, and one exit where all teh cashiers are; you are not allowed to exit through the front door. When i visted, I went back to the front where the vegetables were, a security guard there shouted at me, THE EXIT IS BEHIND YOU! i told him multiple times that i was looking at the fruit, i was looking at the fruit until he registered in his brain that i was there to look at the fruit and he should ignore me. so i looked at the overpriced fruit and vegetables which is simply ordinary. for the price, dean and deluca does it 5x better. as I exited for the night, i observed how security bag checks nearly everyone exiting the store as if it was a home depot.

eataly? SKIP IT!

From Serious Eats: New York

Baoguette: Great Vietnamese Sandwiches in Murray Hill, Possibly the Best Banh Mi in NYC

Baoguette is pretty good, but I felt they should toast the bread more, that is what would make them stand out. if they are gonna do business during the day when its very busy, i don't see how they can toast/bake bread properly.

btw, check out my banh mi site listing all banh mi places in nyc
http://www.nychinatown.org/directory/m_banhmi.html

From Serious Eats: New York

Banh Mi Update: Tam Ngo Sets Us Straight (Again) with Ba Xuyen

in the "overall banh mi analysis"
ed writes, "The baguette Ba Xuyen uses tastes like a good Italian hero roll. It is a fine sandwich roll but doesn't seem to have the lightness of one made with rice flour."

i've eaten at ba xuyen several times, and one time i was there, i've saw one of the sandwich makers run out for 10-15 min coming back with two shopping bags full of italian heros from somewhere.

....as for baguettes with rice flour in them, which places in nyc makes/use these types of baguettes, it seems most places use what works, french style baguettes you get from the nearly wholesale bakery.

http://www.nychinatown.org/directory/m_banhmi.html

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From Serious Eats: New York

Eataly: An Eight-Figure Bet on Authenticity

The place is overrated.

I think the problem is they overdid it, stocked the (high rent) store with all high end foodstuffs and eateries pricing out a lot of the lower end italian stuff you can find in other italian import stores in the city. The only highlights of the place are the mozzerella maker and 1-2 others offering demonstrations, other than than, nada. the cheeses, you can get better service at murray's and at di palo's. They also featured a nice selection of dried pastas (made with bronze dies), but expensive; the barilla pastas i can anywhere and cheaper too.

What I dislike the most was the layout of the store where there was one main entrance, and one exit where all teh cashiers are; you are not allowed to exit through the front door. When i visted, I went back to the front where the vegetables were, a security guard there shouted at me, THE EXIT IS BEHIND YOU! i told him multiple times that i was looking at the fruit, i was looking at the fruit until he registered in his brain that i was there to look at the fruit and he should ignore me. so i looked at the overpriced fruit and vegetables which is simply ordinary. for the price, dean and deluca does it 5x better. as I exited for the night, i observed how security bag checks nearly everyone exiting the store as if it was a home depot.

eataly? SKIP IT!

From Serious Eats: New York

Baoguette: Great Vietnamese Sandwiches in Murray Hill, Possibly the Best Banh Mi in NYC

Baoguette is pretty good, but I felt they should toast the bread more, that is what would make them stand out. if they are gonna do business during the day when its very busy, i don't see how they can toast/bake bread properly.

btw, check out my banh mi site listing all banh mi places in nyc
http://www.nychinatown.org/directory/m_banhmi.html

From Serious Eats: New York

Banh Mi Update: Tam Ngo Sets Us Straight (Again) with Ba Xuyen

in the "overall banh mi analysis"
ed writes, "The baguette Ba Xuyen uses tastes like a good Italian hero roll. It is a fine sandwich roll but doesn't seem to have the lightness of one made with rice flour."

i've eaten at ba xuyen several times, and one time i was there, i've saw one of the sandwich makers run out for 10-15 min coming back with two shopping bags full of italian heros from somewhere.

....as for baguettes with rice flour in them, which places in nyc makes/use these types of baguettes, it seems most places use what works, french style baguettes you get from the nearly wholesale bakery.

http://www.nychinatown.org/directory/m_banhmi.html

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