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Governor11201
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| Number of Posts: | 17 |
| Registered on: | 9/17/2015 |
| Online Status: | Not Online |
Recent Posts
Message
re: NY Times rips Per Se
Posted by Governor11201 on 1/13/16 at 8:59 pm to Poodlebrain
quote:
I wonder if this guy is trying to make a name for himself. His review is contrary to the opinions of others recognized as experts who have consistently ranked Per se as one of the world's great dining establishments.
Wells has five James Beard awards for food writing. He spent time as a columnist/editor at Food & Wine and has been at the NY Times since around 2006. While I've not been back to Per Se in some time, Wells reviews are generally on point and I would give his current assessment a measure of respect.
0
re: If you had three days to spend in NYC, where would you eat?
Posted by Governor11201 on 12/30/15 at 3:05 pm to Darla Hood
quote:
If you had three days to spend in NYC, where would you eat?
Would someone try this place, please? The food porn is making my mouth water.
mekelburgs
Had the porchetta sandwich. That alone makes Mekelburgs worth the trip to Clinton Hill.
re: If you had three days to spend in NYC, where would you eat?
Posted by Governor11201 on 12/28/15 at 10:12 pm to dnm3305
A few quick thoughts...
Pizza
The best is found in Brooklyn - Totonno's, Spumoni Gardens, Lucali's, Di Fara's, Juliana's, Sam's Chops, and Franny's. If you insist on staying in Manhattan then John's of Bleecker Street (at Bleecker St, not the dreadful Theatre District outpost), Patsy's up in East Harlem, Rubirosa's, Prince St Pizza (get the Spicy Spring) and Joes in Greenwich Village will see you right.
The Grand Central Oyster bar for a pan roast or some exemplary chowder (either New England or Manhattan).
Taim for falafel.
Eisenburg's Sandwich Shop on 5th Ave - classic NYC diner. Get a reuben.
Russ & Daughter's on the Lower East Side for bagels with the works.
Katz's is the best for pastrami, franks and knish - but if you are on the Upper East Side doing some museums then Pastrami Queen is a solid choice (just ask for the meat to be hand sliced).
Shopsin's inside the Essex Market for attitude and mac & cheese pancakes.
The high end steak places are worth the uptick over the mid tier offerings. Strip House, Sparks, Lugers, Keen's, and Wolfgangs are all dependably top notch. St. Anselm in Williamsburg Brooklyn is a strong wild card choice. If you want a memorable low end experience featuring one of the last of its kind, check out Tad's Steaks in Times Square. You'll still be chewing the meat on the plane ride home.
Dim Sum at Jin Fong.
Shanghai Cafe for soup dumplings.
Get yourself a bacon, egg and cheese on a hard roll at a bodega.
Tavern on the Green is skippable IMO.
Pizza
The best is found in Brooklyn - Totonno's, Spumoni Gardens, Lucali's, Di Fara's, Juliana's, Sam's Chops, and Franny's. If you insist on staying in Manhattan then John's of Bleecker Street (at Bleecker St, not the dreadful Theatre District outpost), Patsy's up in East Harlem, Rubirosa's, Prince St Pizza (get the Spicy Spring) and Joes in Greenwich Village will see you right.
The Grand Central Oyster bar for a pan roast or some exemplary chowder (either New England or Manhattan).
Taim for falafel.
Eisenburg's Sandwich Shop on 5th Ave - classic NYC diner. Get a reuben.
Russ & Daughter's on the Lower East Side for bagels with the works.
Katz's is the best for pastrami, franks and knish - but if you are on the Upper East Side doing some museums then Pastrami Queen is a solid choice (just ask for the meat to be hand sliced).
Shopsin's inside the Essex Market for attitude and mac & cheese pancakes.
The high end steak places are worth the uptick over the mid tier offerings. Strip House, Sparks, Lugers, Keen's, and Wolfgangs are all dependably top notch. St. Anselm in Williamsburg Brooklyn is a strong wild card choice. If you want a memorable low end experience featuring one of the last of its kind, check out Tad's Steaks in Times Square. You'll still be chewing the meat on the plane ride home.
Dim Sum at Jin Fong.
Shanghai Cafe for soup dumplings.
Get yourself a bacon, egg and cheese on a hard roll at a bodega.
Tavern on the Green is skippable IMO.
re: NYC experts - steakhouse ref? TIA
Posted by Governor11201 on 12/25/15 at 11:29 pm to dallastiger55
Capital grille and smith and wolls are everywhere.
Smith & Wollensky's are everywhere - but the restaurant group does not own the original location which I have recommended - which (particularly for the rib-eye recommended) is superior to any of the ahem, brand extensions.
The Capital Grille on E 42nd is simply dreck.
Smith & Wollensky's are everywhere - but the restaurant group does not own the original location which I have recommended - which (particularly for the rib-eye recommended) is superior to any of the ahem, brand extensions.
The Capital Grille on E 42nd is simply dreck.
re: NYC experts - steakhouse ref? TIA
Posted by Governor11201 on 12/24/15 at 11:03 pm to jbgleason
Two places where I particularly enjoy the bone-in ribeye:
Smith & Wollensky's
797 3rd Ave
Not on the menu but they always have a Colorado ribeye upon request. Do not listen to the waiter if he suggests having it Cajun style, this is a serious piece of prime steer that only needs a touch of salt to achieve greatness.
Wolfgangs
4 Park Ave (at 33rd St)
Maybe a touch better than S&W's and a shade more consistent.
Smith & Wollensky's
797 3rd Ave
Not on the menu but they always have a Colorado ribeye upon request. Do not listen to the waiter if he suggests having it Cajun style, this is a serious piece of prime steer that only needs a touch of salt to achieve greatness.
Wolfgangs
4 Park Ave (at 33rd St)
Maybe a touch better than S&W's and a shade more consistent.
re: Anyone ever visited Brooklyn Brewery?
Posted by Governor11201 on 12/16/15 at 10:13 pm to Kingwood Tiger
It's worth a visit. That said, let me manage your expectations.
Get your name on the tour sign up when you get there and then get yourselves some tokens to have a beer or two while you wait - and the lines can be a big long. Depending upon the day there may be line to get in, lines for the various beers and lines for the bathroom.
Yes, I did say tokens. Really annoying tokens - its 1 token for $5 or 5 tokens for $20. Most beers cost one token, higher octane brews run 2 tokens (usually only one or two of these being offered out of 8 or 10 taps. About a 12 ounce pour. Tips to the bartenders are of course, in cash.
The Brewery isn't the only draw for the area - there are plenty of good bars, both dives and high end, music venues, restaurants and shops. You can easily spend a few of days in that stretch of Brooklyn and not lack for things to check out.
Get your name on the tour sign up when you get there and then get yourselves some tokens to have a beer or two while you wait - and the lines can be a big long. Depending upon the day there may be line to get in, lines for the various beers and lines for the bathroom.
Yes, I did say tokens. Really annoying tokens - its 1 token for $5 or 5 tokens for $20. Most beers cost one token, higher octane brews run 2 tokens (usually only one or two of these being offered out of 8 or 10 taps. About a 12 ounce pour. Tips to the bartenders are of course, in cash.
The Brewery isn't the only draw for the area - there are plenty of good bars, both dives and high end, music venues, restaurants and shops. You can easily spend a few of days in that stretch of Brooklyn and not lack for things to check out.
re: Omakase sushi in NYC
Posted by Governor11201 on 11/30/15 at 9:01 pm to webstew
Cagen
414 E 9th Street
Omakase runs around $140. Offerings careen between traditional and modern.
LINK
Shuko
47 E 12th Street
Omakase runs around $135. Offerings are firmly in the modern style.
LINK
O Ya
120 E 28th St
A Boston import $185 to $245.
LINK
1 or 8
66 S 2nd St, Brooklyn, NY 11249
$80 to $100. 1 or 8 is worth the trek to Williamsburg Brooklyn. Reserve a seat at the counter and do a liquor pairing.
414 E 9th Street
Omakase runs around $140. Offerings careen between traditional and modern.
LINK
Shuko
47 E 12th Street
Omakase runs around $135. Offerings are firmly in the modern style.
LINK
O Ya
120 E 28th St
A Boston import $185 to $245.
LINK
1 or 8
66 S 2nd St, Brooklyn, NY 11249
$80 to $100. 1 or 8 is worth the trek to Williamsburg Brooklyn. Reserve a seat at the counter and do a liquor pairing.
re: Italian Rest recommendations NYC
Posted by Governor11201 on 11/8/15 at 7:32 pm to Kingwood Tiger
Osteria Al Doge
142 W 44th St, New York, NY 10036
(212) 944-3643
LINK
Venetian-style Italian. Food is above average for the area, not a tourist trap and the staff will make sure you make your curtain time.
142 W 44th St, New York, NY 10036
(212) 944-3643
LINK
Venetian-style Italian. Food is above average for the area, not a tourist trap and the staff will make sure you make your curtain time.
re: Chorizo Recipes
Posted by Governor11201 on 10/12/15 at 4:23 pm to jchamil
Green Chorizo
Mexican, Pork
cook 30 min · makes 1 1/4 pounds sausage
INGREDIENTS
1 pound ground pork
1 teaspoon whole black peppercorns
1 tablespoon whole coriander seeds
1/8 teaspoon whole cumin seeds
1/2 teaspoon dried oregano, preferably Mexican
1 dried bay leaf
4 whole cloves
8 garlic cloves (do not peel)
2 Serrano chiles
1 poblano chile
1/4 cup sherry vinegar
1 cup parsley leaves
1 tablespoon kosher salt
DIRECTIONS
1. Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
2. Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
3. In a blender, pure´e the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
4. Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
Mexican, Pork
cook 30 min · makes 1 1/4 pounds sausage
INGREDIENTS
1 pound ground pork
1 teaspoon whole black peppercorns
1 tablespoon whole coriander seeds
1/8 teaspoon whole cumin seeds
1/2 teaspoon dried oregano, preferably Mexican
1 dried bay leaf
4 whole cloves
8 garlic cloves (do not peel)
2 Serrano chiles
1 poblano chile
1/4 cup sherry vinegar
1 cup parsley leaves
1 tablespoon kosher salt
DIRECTIONS
1. Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
2. Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
3. In a blender, pure´e the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
4. Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
re: NYC recommendations
Posted by Governor11201 on 10/7/15 at 10:57 pm to Count Chocula
The original Palms location, with all its wonderful cartoon wall art is now closed. The second location, Palm II across the street is still going along with the FiDi spot.
Neither is top rate for steak in NYC.
If steak is what you are looking for consider these...
Old school - Keen's Steakhouse. For a table of four start with the hash topped with a fried egg off the pub menu, plus a few slices of bacon - or get a round of the Lincoln oysters for the table. For mains, an order of the Mutton Chop, a porterhouse for two and a slab of the King's Cut Prime Rib.
New School - The Strip House (12th Street location). The meat is more than solid here but the duck fat potatoes are a standout amongst an elevated selection of sides.
Offbeat - The Minetta Tavern. Tight, clubby with a grand cote du bouef.
Wildcard - St. Anselm in Williamsburg Brooklyn. No reservations. Put your name in and walk across the street to the Commodore for drinks until your name comes up. Snare a large scale rib steak and a phenomenal $16 hanger cut dripping with butter and garlic.
Whatever you do - get out of Time Square. It's like saying get off of Bourbon Street.
The Oyster Bar is a good suggestion - it has has several distinct areas, each with its own feel. Try the oyster pan roast or one of the chowders.
Head into Brooklyn. Try some old school Italian at Bamonte's in Williamsburg. Hit up some BBQ at Fette Sau. Saunter down Roosevelt Avenue in Queens for some serious South American and Mexican. In Manhattan head down to the Lower East side - try Stanton Social, The Meatball Shop, Parm.
Need some more suggestions? Check out some of the neighborhood guides on SeriousEats.com along with the Manhattan and Outer Boroughs boards on Chowhound.com
Neither is top rate for steak in NYC.
If steak is what you are looking for consider these...
Old school - Keen's Steakhouse. For a table of four start with the hash topped with a fried egg off the pub menu, plus a few slices of bacon - or get a round of the Lincoln oysters for the table. For mains, an order of the Mutton Chop, a porterhouse for two and a slab of the King's Cut Prime Rib.
New School - The Strip House (12th Street location). The meat is more than solid here but the duck fat potatoes are a standout amongst an elevated selection of sides.
Offbeat - The Minetta Tavern. Tight, clubby with a grand cote du bouef.
Wildcard - St. Anselm in Williamsburg Brooklyn. No reservations. Put your name in and walk across the street to the Commodore for drinks until your name comes up. Snare a large scale rib steak and a phenomenal $16 hanger cut dripping with butter and garlic.
Whatever you do - get out of Time Square. It's like saying get off of Bourbon Street.
The Oyster Bar is a good suggestion - it has has several distinct areas, each with its own feel. Try the oyster pan roast or one of the chowders.
Head into Brooklyn. Try some old school Italian at Bamonte's in Williamsburg. Hit up some BBQ at Fette Sau. Saunter down Roosevelt Avenue in Queens for some serious South American and Mexican. In Manhattan head down to the Lower East side - try Stanton Social, The Meatball Shop, Parm.
Need some more suggestions? Check out some of the neighborhood guides on SeriousEats.com along with the Manhattan and Outer Boroughs boards on Chowhound.com
re: Best steak in NYC area
Posted by Governor11201 on 10/2/15 at 9:59 pm to Finch
Old school - Keen's Steakhouse. For a table of four start with the hash topped with a fried egg off the pub menu, plus a few slices of bacon - or get a round of the Lincoln oysters for the table. For mains, an order of the Mutton Chop, a porterhouse for two and a slab of the King's Cut Prime Rib.
New School - The Strip House (12th Street location). The meat is more than solid here but the duck fat potatoes are a standout amongst an elevated selection of sides.
Offbeat - The Minetta Tavern. Tight, clubby with a grand cote du bouef.
Wildcard - St. Anselm in Williamsburg Brooklyn. No reservations. Put your name in and walk across the street to the Commodore for drinks until your name comes up. Snare a large scale rib steak and a phenomenal $16 hanger cut dripping with butter and garlic.
Enjoy!
New School - The Strip House (12th Street location). The meat is more than solid here but the duck fat potatoes are a standout amongst an elevated selection of sides.
Offbeat - The Minetta Tavern. Tight, clubby with a grand cote du bouef.
Wildcard - St. Anselm in Williamsburg Brooklyn. No reservations. Put your name in and walk across the street to the Commodore for drinks until your name comes up. Snare a large scale rib steak and a phenomenal $16 hanger cut dripping with butter and garlic.
Enjoy!
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