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Member Since 16 Mar 2004
Offline Last Active Today, 03:11 AM

#1447992 Foxface

Posted by Orik on Yesterday, 02:02 AM

These hares are very fresh - I put them in marinade 2-3 days after they were caught, so they really do taste mostly of hare, less of generic high game. 


If you asked me a year ago if there would be 32 hare sandwiches sold on Saint Mark's Place today, I would look at you real funny (actually I think I missed you on my way down today, with you being so skinny!)

#1447961 Foxface

Posted by Orik on 16 November 2019 - 12:10 AM

Tomorrow after lunch rush. 


Nice infograph about our sandwiches in an Israeli publication.



#1447857 Foxface

Posted by Orik on 13 November 2019 - 03:05 AM


Friday we're starting a dine in only burger. 45 day (plus a lot) dry aged beef, some cheese and onion maybe.

Otherwise more hare this weekend, maybe roo too.

#1447840 Mekelburg's

Posted by Orik on 12 November 2019 - 04:43 PM

She'll now go and complain to the SLA that your special of beer + wings is just a run around the prohibition of more than 50% off at happy hour.  :wacko:


Offer a $15 NA beer.

#1447774 CloudKitchens ... Travis's next gig

Posted by Orik on 11 November 2019 - 06:39 PM

About as many corpses of this concept around as of fishermen-to-table.

#1447497 Peter Luger

Posted by Orik on 04 November 2019 - 03:23 PM

For a while it was from four story hill iirc. You can't get their steak I think, but the veal chop with sweetbreads at Frenchette is from there (brains too)

#1447415 Foie gras ban

Posted by Orik on 01 November 2019 - 07:16 PM

Time to set up an ortolan operation.

#1447298 Chicago 2019

Posted by Orik on 30 October 2019 - 12:08 PM

have you read about Sinaloa-Style sushi?


I once lived in ignorance of the fact that in Israel a tempura roll means the entire roll (cream cheese and all) is battered and fried.

#1447297 Atomix

Posted by Orik on 30 October 2019 - 12:01 PM

"I think this is the wrong bottle, we ordered the white from the same vineyard and this is red."

"Let me check"

Runs upstairs, returns.

"No, it's the white, it's just that the bottle is from very dark glass."

"Err... I'm pretty sure it's not."

Still confident, takes bottle to struggle with wax.

You can imagine the moment when red comes pouring out and the ensuing awkwardness.

By the time someone snatched a bowl out of my hands to give it to my neighbor and have someone else replace it with an identical bowl seconds later, it just seemed natural.

#1447236 How the Hipsters Killed the Market

Posted by Orik on 28 October 2019 - 04:15 PM

Picard vs Pizza Bouillon

#1447055 Knife Questions

Posted by Orik on 22 October 2019 - 03:17 PM

The knife sharpening guy is a common service in Mexico (together with the gas cylinder guy, the water tank guy, the shoemaker, etc.) and has his typical call:





But it's sharpening for machetes, cleavers, and I guess hair salon scissors too.

#1447046 Knife Questions

Posted by Orik on 22 October 2019 - 12:55 PM

The knife butchers.

#1446940 Where's Dave Santos?

Posted by Orik on 20 October 2019 - 08:15 PM

Looks great, and you got octopus leg #3, best one.

#1446892 The Rest of Us

Posted by Orik on 19 October 2019 - 08:20 PM

We had grouse last night (with laphroaig sauce) with BBF, a less obvious pairing but delicious and more restofus.

#1446797 Sushi Noz

Posted by Orik on 17 October 2019 - 03:54 PM


Admittedly exaggerating about them forgetting your face. Just noting out that sometimes the "deep" connection a patron may sense can be one-sided. That personal interaction may be there in the moment, but knowing it's all as ephemeral as cherry blossoms would be a very Japanese way to view it, I think? Mono no aware and all that.



Yes indeed. There's this bartender @ Four Horsemen who for the first five times or so always acted as if she remembered us before I figured out she's just very very good at pretending to remember people and is actually always too sauced to remember anything at all.