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Places we're curious about


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#3421 Orik

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Posted 22 July 2019 - 11:29 PM

I believe they do, but I'd think you have to supplement it with a lot of other gum, same for sahleb/p. 


sandwiches that are large and filling and do not contain tuna or prawns

#3422 greenspace

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Posted 23 July 2019 - 12:27 AM

Why won’t any of you accept the willingness of a new business to adapt a sure to fail low margin model?

------------------------------

 

“We wanted a higher level of culinary discourse”

 

"I was much further out than you thought

And not waving but drowning."


#3423 Neocon maudit

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Posted 13 August 2019 - 01:35 AM

Anyone been to Zest Szechuan in 39th St?



#3424 Wilfrid

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Posted 13 August 2019 - 04:36 PM

No, and I wouldn't like to try to say the name fast six times.



#3425 Tubbs

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Posted 15 August 2019 - 12:39 AM

Reverance, in Harlem, "celebrity chef" Russell Jackson. I know nothing about him. Eater has been covering it, breathlessly of course. Anyone have any idea? They have a table for Saturday and an easy trip for me....

#3426 Sneakeater

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Posted 15 August 2019 - 01:37 AM

Go! You need to tell us all about it!
Bar Loser

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#3427 Wilfrid

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Posted 23 August 2019 - 05:39 PM

Gabriel Stulman re-opening Great Jones Cafe as Jones.

 

He'll be keeping "the spirit" of a neighborhood spot, while making the interior and menu fancy schmancy.  Almost all the prices are below $20.



#3428 joethefoodie

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Posted 17 October 2019 - 09:07 PM

Hmmmm...

 

West Village: Chef Joaquin (Quino) Baca has opened Bumu, an izakaya with raw bar, skewers, and small plates like fried oysters with smoked yam purée, pickled jalapeño, and cilantro. 61 West Eighth Street, between Fifth and Sixth avenues



#3429 Wilfrid

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Posted 17 October 2019 - 09:46 PM

Pondering pronunciation. Boomoo? Bum-you? Or do we just not have those vowel sounds in English?

#3430 Seth Gordon

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Posted 17 October 2019 - 10:34 PM

Pondering pronunciation. Boomoo? Bum-you? Or do we just not have those vowel sounds in English?

 

 

Boom-uh. English loanword to Japanese of "Boom!" with the typical "-uh" added at the end. 



#3431 Wilfrid

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Posted 17 October 2019 - 10:39 PM

Whoa, authoritative. I had hoped to spark an ill-informed multi-page digression. Whatever happened to fun?

#3432 Seth Gordon

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Posted 17 October 2019 - 10:50 PM

Whoa, authoritative. I had hoped to spark an ill-informed multi-page digression. Whatever happened to fun?

 

Hahaha. I suppose I can delete it if you want. 



#3433 Wilfrid

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Posted 17 October 2019 - 11:03 PM

Not necessary, I’ll just start a different thread called “Otto: Do We Yet Know How to Say It?”

#3434 mitchells

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Posted 26 October 2019 - 02:17 PM

Būmu I s really good. We had half of the menu. Standouts were the rabbit, raw scallop and grilled chicken skin.

ETA for Sneak: although it says the restaurant is open until midnight, last call for food was just before 11pm.

All are lunatics, but he who can analyze his delusions is called a philosopher.
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#3435 joethefoodie

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Posted 13 November 2019 - 12:22 PM

Anton's, on Hudson Street - first i've heard of this new place.

 

Anton’s — located at 570 Hudson Street at West 11th Street — comes from Nick Anderer, the chef known for opening Union Square Hospitality Group’s Italian restaurants Marta and Maialino. That Italian training will peek through here in several pasta dishes labeled as “macaroni” on the menu. There’s a take on bucatini amatriciana that uses bacon made by East Village Ukrainian butcher J. Baczynski, as well as linguini with clams, spinach ravioli, and angel hair francese. 
And...Martinis and manhattans are pre-batched and kept frozen to lend a different texture and ice-cold temperature. A 500-plus wine bottle list runs the gamut of prices and sourcing, with a by-the-glass list featuring 22 options.