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Motorino in Manhattan
@nithya at hungrydesi: It's awesome... Next weekend: Burger from song 7.2, ramen @ ippudo (if the line is short enough, otherwise setagaya), slice @ artichoke and dessert @ milk bar.... can't wait...
I also second the soggy crust... my sauce / cheese was dropping everywhere...
How's your Bulgogi?
I generally don't order bulgogi from restaurants (since I make the bulgogi I eat at home, and if u'r up for it, I would advise you to do the same) but my favorite places for meat (quality) are Don's Bogam BBQ & Wine Bar and Madangsui. I go there for non-marinated kalbi and pork belly... but I wouldn't be surprised if their bulgogi was good...
Also, in Korea the bulgogi at Woo Lae Oak is friggin amazing, but I'm not sure if that translates to the Woo Lae Oak in Manhattan.
Other worthy Korean-food locations
Mad for Chicken
Korean BBQ (non-marinated is the best kind) - Madangsui and Don's Bogam (also NY Gomtang is the only place in K-town I know that uses charcoal... and that adds a whole new dimension to BBQ, so while the meat quality might not be as good, it still worth it to try).
Soon-doo-boo @ BCD
Sullungtang @ Gahm Mi Oak
Motorino in Manhattan
I definitely won't be going back. Maybe the Brooklyn location if I ever make it there, but definitely not the 12th street. Nothing here has convinced me that I should go for a second shot.
Thanks for your comments.
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Motorino in Manhattan
In Manhattan? Hmm.... I like Patsy's, Artichoke, Totonno, Pizza 33... and while this is less conventional of a pizza.. i really like Nina's on the UES... it's not a New York style pizza... but the pipping hot cheese.. and the oddly pizza-hut like crust... i don't know.. it's really good...
But with Motorino.. 3 of my friends asked me how it was today.. and I cannot recommend Motorino's to anybody I know..... Maybe because I didn't order more than just one pizza? Maybe bad night? in any case... i was disappointed... I would try Motorino's again.. as long as I'm not buying.. :)
Motorino in Manhattan
@nithya at hungrydesi: It's awesome... Next weekend: Burger from song 7.2, ramen @ ippudo (if the line is short enough, otherwise setagaya), slice @ artichoke and dessert @ milk bar.... can't wait...
I also second the soggy crust... my sauce / cheese was dropping everywhere...
How's your Bulgogi?
I generally don't order bulgogi from restaurants (since I make the bulgogi I eat at home, and if u'r up for it, I would advise you to do the same) but my favorite places for meat (quality) are Don's Bogam BBQ & Wine Bar and Madangsui. I go there for non-marinated kalbi and pork belly... but I wouldn't be surprised if their bulgogi was good...
Also, in Korea the bulgogi at Woo Lae Oak is friggin amazing, but I'm not sure if that translates to the Woo Lae Oak in Manhattan.
Other worthy Korean-food locations
Mad for Chicken
Korean BBQ (non-marinated is the best kind) - Madangsui and Don's Bogam (also NY Gomtang is the only place in K-town I know that uses charcoal... and that adds a whole new dimension to BBQ, so while the meat quality might not be as good, it still worth it to try).
Soon-doo-boo @ BCD
Sullungtang @ Gahm Mi Oak
Motorino in Manhattan
I definitely won't be going back. Maybe the Brooklyn location if I ever make it there, but definitely not the 12th street. Nothing here has convinced me that I should go for a second shot.
Thanks for your comments.
Tipping on Alcohol
Storing the wine in a cellar, having the right temp, etc... is all part of the markup on the actual wine. This has nothing to do with tipping on the wine.
And with any service industry, you have to deal with people that are retarded and rude. That's just a part of the industry. The guy at Best Buy that gets no tip still deals with insanely rude people. That should not factor into the tip at all.
I generally tip on the total bill. 18% as a standard. 15% if I was a little unsatisfied and 20% if the service was good. I tip on the total bill (post tax which is kind of retarded) but if the service was horrible, I will definitely leave a tip less than 15% (more along 10%).
My point I think is that if I were to ever order $1,000 (or more) bottle of wine, I don't think any argument can convince me that the server bringing me the bottle and opening it could justify a $200 tip. I might be forced to at restaurants like Per Se, but I still wont think it's deserved.
Tipping on Alcohol
Actually, according to the U.S. Department of Labor the following is the case:
"An employer may pay a tipped employee not less than $2.13 an hour in direct wages if that amount plus the tips received equal at least the federal minimum wage, the employee retains all tips and the employee customarily and regularly receives more than $30 a month in tips. If an employee's tips combined with the employer's direct wages of at least $2.13 an hour do not equal the federal minimum hourly wage, the employer must make up the difference."
For New York City (where I live), the minimum they must meet is $7.25 an hour. That means that even if the server does a horrible job and receives no tips, the restaurant must make up the difference so he/she will be entitled to a federal minimum wage no matter what. That means that the tip you give will contribute to that, but also increase his wage. Why would I want to increase a person's wage that does a horrible job? If the person is putting forth minimum wage type of work, that is what he/she deserves (not an extra pat on the back).
So while you may be right in that the tip is part of their pay, they will receive the minimum wage no matter what. If they want to make anything above that, they should obviously be good at what they do.
Tipping on Alcohol
I disagree. When you pay a tip (to anyone in the service industry) it's not something the person should assume to get. My paying for the food and drinks pays for the food and the service. You don't have the option of bringing the food to the table yourself. If it's mandatory to use the service, the cost of the mandatory service is always baked into the price of the product. This is true for everything. When you buy a DVD from Best Buy, you are paying not only for the product but the guy behind the counter and other operational costs that go into bringing the product to you. My point being that the tip you give on top of the purchased product / service (cab ride, server, hair dresser, food, etc...) is paid for how well the service was in delivering what you bought. If a server is rude and not attentive and horrible at his/her job... there's no way that person will receive a 15% tip.
Tipping on Alcohol
@yayfood: If the waiters rely on their tips, shouldn't they work that much harder to make sure they get a good tip? Don't you think that if they put no effort into their job then they should be paid accordingly? The same way as any job. If i don't perform at my job, they don't give me a raise or I get fired. It should be the same way for everyone... I'm not giving them a 15% - 20% tip or any tip to enhance their lives if they are unable to perform their job well.
I agree with presenttense. There's a problem with the industry and I also agree that its not the server's fault. However, I don't see how anyone can say that paying $200 to open a bottle of wine (if it were a $1,000 bottle) or even pour a bottle of wine is reasonable.
When I go to a bar, I definitely tip the bartender and I'm not against the idea of tipping on a bottle. But just as you generally set a $1 per drink standard at a bar (weather it's a $7 drink or $18 drink), a same method should be applied to wine or any expensive bottle of alcohol that you might purchase at a restaurant.
Tipping on Alcohol
@ericjpdx - The reason waiters should be careful when uncorking is so that they don't have to give you a new bottle. if they did that with even a $40 bottle, I would expect them to accommodate for that.. for $1,000 bottle, i would ask for a new bottle. That's for the restaurants benefit, not the customer.
@hungrychristel - I would say 15%-20%... If it was horrible service, I will literally leave a 1% tip. There is no way I'm paying a standard tipping rate for horrible service. There's a reason they call it a tip. It should be completely dependent on service, not a standard.
@PrettyNicola - Generally(not always, but most of the time) there is a reason why the salads are cheaper than a more complicated entree. The tip value will follow accordingly (maybe not the %)
I'm with grampart... there is no way a person deserves $200 for opening a bottle of wine... that's just absolutely ridiculous.
@FierceGreekChick - I don't think the argument is about being able to afford it... it's the principle behind it.
Tipping on Alcohol
I don't know.... I'd like to think that the hike in price for a bottle of wine (as opposed to getting the same bottle at a liquor store) at a restaurant includes the fee for the service on the wine... The price of the food obviously includes the ingredients along with the chef's abilities, but the wine is something they bought and put absolutely no additional input into. So therefore, not tipping on the wine, or adding a smaller tip on the wine is justifiable by the increase in price of the bottle (although I realize that the extra charge on the bottle doesn't go to the server and that part sucks...)
Seolleongtang, Ox Bone Broth, from Gahm Mi Oak
As an FYI.. my friends says that there are some places in Flushing and Pal Park Jersey that have kimchi almost exactly like Gahm Mi Ok, and those places actually sell you the kimchi. Not sure how trustworthy it is, but i guess it could be worth a shot. I never asked gahm mi ok, but i guess it couldn't hurt to just ask...
Seolleongtang, Ox Bone Broth, from Gahm Mi Oak
@missneedle - hahaha i actually got it from a friend of mine... his mom is apparently friends with the owner or something along those lines.. and he gave me a bag... not sure what other way there might be to get it.. i guess "i bought" was the wrong term to use... "i got" is more like it... i apologize for the confusion..
but in any case... honestly.. ended up throwing out half of it.. I just can't have it that often.. you get sick of it fast...
Seolleongtang, Ox Bone Broth, from Gahm Mi Oak
@missneedle - I use to think that too... until I bought a big bag of Gahm Mi Ok Kimchi.... I have Kimchi in almost all my meals... and eating Gahm Mi Ok kimchi for all your meals is not a smart thing to do.. the sweetness is overwhelming after 3 or 4 straight meals w/ it..... also, i agree with you on BCD.. their kimchi is very sweet as well, and Gahm Mi Ok is much more balanced, but I guess my point was that it is sweeter than traditional kimchi you have in Korea..
Also, the way you sweeten kimchi makes the outcome different.. and i'm not skilled enough to know / taste exactly how.. but i'm sure that has something to do with one being preferable to another despite both being on the sweeter end..
Seolleongtang, Ox Bone Broth, from Gahm Mi Oak
someone once told me that they asked the manager and they said they use a Korean cider to sweeten up the kimchi...
i've heard someone else say they think they put a lot of shredded Korean pear into it to sweeten it...
in any case, the kimchi there is definitely sweeter than the kimchi you'll find in other places and that's probably the biggest difference..
Win a $1,200 Street Food Dinner for Two to the Citymeals-on-Wheels Fundraiser
dduk bokki carts
The spicy korean rice cakes... (too bad they don't have any of these carts in the states)
Snapshots from South Korea: Hotteok, Two Ways
You can get it in Flushing.. one of the Korean markets.. i forget which one.. but they make it fresh.. it's good..
Snapshots from South Korea: Kalguksu from Myeongdong Gyoja
i actually once attempted to partner up a business to open a Myeondong Gyoja here... there were two issues... one was obviously the rent.. second... the kimchi is one of the highlights of Myeongdong Gyoja.. and apparently with the ingredients you get in New York, you can't make it taste the same... (not exactly sure why...)
Myeongdong Gyoja is probably my favorite place to go in Seoul...
I friggin LOVE the kimchi... but i can see how it can be a bit much for some.. damn i miss this place..
Budae Jjigae from Pocha 32 in Koreatown
ah.. i always ask for it w/o cheese... it tastes better that way...
Although, you did miss out on Nolboo Budae Jjigae when you were in Korea...
Some other things to try at Pocha 32..
JaeYook Bokkeum (not sure if that's how they spell it).. it's pork belly stir-fried in a gochujang based sauce with different veggies.. it's pretty greasy... but delicious...
Kimchi Jung-Gol... if you like Kimchi Jjigae... this is practically the same thing... but with some added ingredients...
Hong-hahb Tang.. bool dak... dak ddong jjib....oh dohl bbyuh.. these are all Korea's version of bar food...
Snapshots from South Korea: Fried Things on Sticks
I don't actually like bundaegi, but I've had it on numerous occasions. It's definitely a taste that needs to be acquired, but... honestly. imo, you're not missing out on much....
Although, if you were at Myungdeong.. and didn't try the Myungdeong Kalgooksoo at Myungdeong Gyo Jah.... you definitely missed out.....
In Videos: Elyse Sewell Eating Live Octopus in Seoul
i love live octopus.. but like janough... i only like the cut up pieces.. put it in some vinegar hot pepper paste.... and u'r set to go... i think they might serve this at places in Flushing....
My birthday is saturday. Thoughts on where to eat, please?
el parador cafe
the little owl
the cub room
The crème de la crème of Crème Brûlée in NYC?
I like the creamier type of crème brûlée, but everywhere I have it seems to be quite generic. My friend has never tried crème brûlée before and I'd like her first experience to be a good one, so I was curious as to where they might have some solid good crème brûlée.
Thanks again everyone
Ziggiz: Jack of All Trades, Master of Bun?
I had my first Ziggiz experience last night...
The burger was actually satisfying.. but there is just way too much grease over everything. I ran for a coke immediately after I finished my burger.
How are the wings?
Best Korean BBQ NYC
If you want the best Korean BBQ, Palpark has a place called so moon nahn jib..
but assuming you want to stay in the city:
For Galbi: Madangsui (i prefer the non-marinated version)
For Pork belly (sam gyub sal): Choongmu Roh
If you're not going to order one of those two, you shouldn't be going to Korean BBQ.. the chicken/seafood dishes are not what you should be ordering.
Both places can take big reservations
Motorino in Manhattan
Motorino's pizza is very close to the napolitano pizza I grew up with in Italy. It's not American-style pizza. I understand it's different. I love it! If the chef is there, he inspects the pies. I've seen him throw away pies that were too charred.
Motorino in Manhattan
I agree with you. was there two night ago and had the margherita. Very good crust. poor toppings, by which I mean not enough of all and too much oil.
How's your Bulgogi?
KUN JIP in K-Town.
Best casseroles, bibimbaps and my favorite, GalBi Jjim (braised beef short ribs in spicy sauce).
Very ideal in autumn times...
Motorino in Manhattan
My wife and I were there a month ago. Service was great. The flavors were great. I like a nice charred crust, but they were a little burnt in my opinion. I have only been there once, I would go back anytime.
Motorino in Manhattan
I went there recently for lunch, and for me (at least), it committed two of the cardinal sins that no restaurant should ever commit - don't advertise a lunch (or any) special on your website if you don't actually do it, and charge prices significantly higher than what is listed on the menu posted on your website. Motorino did both, and while my Sopresseta pizza was tasty and the crust was very very good it had too little cheese and sopresseta and too much liquidy (though very good) tomato sauce. Not going back. At all.
Motorino in Manhattan
@sushi burger: What is your favorite pizza in manhattan?
I love motorino although I do think their crust can be a bit poofy. I grew up in Florence. Motorino's pie reminds me of one of my favorite pizza places from home.
Motorino in Manhattan
I had truly extraordinary pizza at the Manhattan Motorino two days ago for lunch. I ordered three pies, the brussels sprouts and pancetta, spicy soppressata, and a margherita. The crust was slightly chewy and crisp on the outside and tender on the inside.The crusts were not soggy at all. I brought them back to SE World HQ and everyone seemed to agree that this was world-class pizza.
Motorino in Manhattan
I've only been once (and never to the Bklyn location), but I thought it was pretty up there in terms of a good pie. That being said, they forgot to put garlic on my pie, which as a pregnant woman who is craving massive quantities of garlic, annoyed me. Service was good though as they were apologetic.
Now on to the crust - I thought it was a little too burnt and crunchy so I find these comments about it being too soggy interesting. Still, the cheese was sufficient and the sauce was flavorful and aplenty.
@sushiburger - I love the idea of "eat small bits here and there" in St. Marks. Yum.
Motorino in Manhattan
@stillrides There's always Twitter.
Ciao,
Paulie Gee
Motorino in Manhattan
Love to hear from Paulie anytime he has a moment. Motorino Manhattan up for next NYC visit - need to try based on the differences in opinion and nostalgia for UPN
Motorino in Manhattan
I went recently, and actually pickle, I agree with you about the crust being a little too thin and soggy... like a wet papertowel, just barely strong enough to stay in one piece under the toppings. That said, it was delicious and I felt the flavors were all spot-on. The lunch special is a great deal too, I would get it again.
Of course you can still comment Paulie, but I suspect you won't have much time to, soon!
Motorino in Manhattan
I've been to the Manhattan one four times now and always been happy. Service has actually been stellar, especially compared to the previous occupant's.
We always get the spicy soppressata and the "white" pie. I wasn't really thrilled with the margherita or the butternut squash ones. The brussels sprouts one is good and was actually better the 2nd time we tried it.
Count me in as a happy customer.
Motorino in Manhattan
I haven't been to the Manhattan location but have never been disappointed in the Brooklyn one.
Motorino in Manhattan
Well said pauliegee.Maybe Slice / SE will give you your on page on here and stop threads reverting to "Paulie Gee" spamotionals!
Motorino in Manhattan
We went there yesterday for lunch. Thought it was good enough - but if I were being really critical, it wasn't nearly as good as the Brooklyn one which we went last about 3 months ago. The crust under the topping was too thin and soggy. I would go back, but not in any rush to.
http://lunchstudio.blogspot.com/2009/11/motorino-with-eg-and-bb.html
Motorino in Manhattan
Been to the Brooklyn one a handful of times and it was always overrated.
Tipping on Alcohol
btw--certain restaurants include an 18-20% service charge on every check. Per Se, French Laundry, Charlie Trotters. Do you think they remove the charges for the wine? And have you seen their wine prices?
Tipping on Alcohol
There are so many issues floating around on this discussion. The original question was how much to tip when alcohol is involved. The restaurant (including managers and owners--not just the wait staff) assumes that, at a minimum, 15-20% of the total bill will be left as tip. For example, let's say you book a party for 30 people, you pick a menu, you pick your wine (whether it's a $50 or $1000--it has been marked up anywhere from 250% to 1000%, give or take, depending on the cost at which that particular wine was purchased, how rare/desirable/allocated, or what is motivating the sommelier, e.g. protecting the vertical or holding it to allow for further maturation, trying to move it, etc. More on factors affecting restaurant wine prices later on or on another thread if need be), you and guests eat and drink, at the end of the night, the bill will reflect the total plus gratuity on the ENTIRE bill, not just for food. They do not assign one rate of gratuity to food and another rate to beverages.
Tipping on Alcohol
Interesting concept but I think it's appropriate to tip on the total bill. If you had a problem with his lack of serving the wine, you can factor that into your total tip and decrease the percentage a bit.
Tipping on Alcohol
Just a suggestion: everyone who ever considers dining out should work at least a week in the restaurant business. A server is actually a servant. You will know what it's like to have to sweat for your bread, to be blamed by everyone for problems that usually aren't your fault (and you can frequently do nothing about), and how astoundingly rude, careless, and selfish many people really are.
Tipping on Alcohol
I really enjoyed reading this thread, especially after getting back from a night waiting tables at one of the South San Francisco Bay Area's busiest restaurants. I've bartended and waited tables for years, but I'm a cash-strapped grad student, so I can see both sides (although I would never hassle someone about a poor tip, much less follow a person out to their car).
Despite the fact that I work at a highly popular casual dining restaurant, and I actually give the sort of service that I would want, it's difficult for me to bring home more than 10% of my sales. 2% go to the expo, bartender, and busboys each, and here in the South Bay you get a lot of immigrants who don't know how (or care to) tip. I've worked in other cities and been frustrated at getting less than 20% for what I knew was a stellar job, but I've learned here that a few tables a night will leave me less than 10%--meaning I'm lucky to make any money on them, after tipout.
We don't sell any expensive wines, but I hate the whole premise of "rules" behind tipping. These rules are to prevent the rude guests and the ignorant from jacking us servers over, but the rude people and the ignorant will do that anyway. When I go out to eat or drink, the only rule I have is that the server/bartender gets a minimum of 20% if they were competent--that's 20% of the GROSS, folks. If I sit at the bar for a few hours, I'll probably leave a $10, even if I've only had a beer or two. How many other guests could have been served in your seat while you pay $2 for 'just pouring two beers?' If my server hooked me up with freebies, or went out of his way, I'll usually just round everything up to a nice, even number that will put a smile on the server's face and, often, a free drink or dessert, depending on the location and time of day. My mother once scolded me for this, but I explained to her that, aside from the fact that I would want a tip like that, and I like to give that for good service, establishments remember me, and guess who gets free drinks, good seating, priority service?
I'm not suggesting that everyone do as I do, but I will say what I say nearly every night: if you can't afford to leave the acceptable tip, or if you're too ignorant to have any clue what said tip should be, there's a Taco Bell across the street that would love your patronage a lot more than I would.
Tipping on Alcohol
@lilpkstar - As you said, sales tax is a LAW. Tipping is (usually) voluntary. Also, dolts and idiots couldn't care less about a servers tax problems. If the government assumes you average 10%, perhaps that is the amount of tip that should be automatically added to the bill and we could all just forget about tipping any higher.
Tipping on Alcohol
I'm a server.
If you order something, you take into account the tax, so why not the tip? Whether you order the $40 bottle or the $1000 bottle your going to be paying the $2 tax or the $50 tax. You can't argue with that, because its the LAW. Just because you're a dolt who orders an outrageously priced bottle means that you should tip accordingly.
At the place I work at I have to declare 10% of my sales. If my cash out says I've sold a $1000 I have to tell the government I made $100 of that sale, regardless of the idiots I serve.
Tipping on Alcohol
Wow.. not to ruin the mystique a little, but a $50 bottle of wine and a $1000 bottle of wine are VERY different.
For one, the wine director of a restaurant that would sell bottles that expensive has to do the research to even have such a selection. They have to secure a good distributer to purchase bottles from, and trust that each bottle is up to quality. Even the chef can taste the caviar before plopping it onto your plate, but a bottle of wine is sealed.
Then there's the matter of storage, which would involve proper light and temperature control, (costing the restaurant money in electricty and knowledgeable designers). Accessability for the wait-staff.. a $50 bottle might be easy to grab behind the bar, but a $1000 bottle is under lock and key.. the waiter has to search out the manager to retrieve the key. Also, rarely does someone order that bottle without at least some description from the waitstaff or sommelier, who are trained to know the details and what it would taste great with.
I'm not saying the waiter in the original post didnt do his job by coming back to pour and keep the ice cold, but it's all bottles are NOT the same.
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Where to get good meats in Murray Hill area
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In Manhattan? Hmm.... I like Patsy's, Artichoke, Totonno, Pizza 33... and while this is less conventional of a pizza.. i really like Nina's on the UES... it's not a New York style pizza... but the pipping hot cheese.. and the oddly pizza-hut like crust... i don't know.. it's really good...
But with Motorino.. 3 of my friends asked me how it was today.. and I cannot recommend Motorino's to anybody I know..... Maybe because I didn't order more than just one pizza? Maybe bad night? in any case... i was disappointed... I would try Motorino's again.. as long as I'm not buying.. :)