Jump to content


Orik

Member Since 16 Mar 2004
Offline Last Active Yesterday, 07:31 PM
***--

#1427928 Annoyances

Posted by Orik on 19 May 2018 - 12:36 PM

So a few days ago we wake up to crazy screaming and banging on the door. At first I thought Suzanne F had come to challenge me to an asparagus duel (I kid, I kid), but instead it was two guys going wild in the hallway. I then heard them go bang on all the doors and shout, probably trying to get someone to come out or open a door. Of course at that point I was contemplating the best thing to do if they manage to break in and thinking the razor sharp japanese kitchen knife is my best option - if not as a weapon, at least as an instrument of comedy of me in my underwear holding it. 

 

Meanwhile Sivan was calling the police and finally the crazies gave up and went downstairs. Our very peculiar landlord who lives next door and heard the noises did the insane thing and went to confront them, gladly they seemed too drunk to care. 

 

By the time the police came they were of course long gone. One down the block, the other apparently went out through the roof. Looked like they broke the building's front door lock to get in (not the hardest thing to do) and I'm sure given the many security cams they're on, the precinct will do its best to find them  :D

 

Millennials - can't even invade homes right. 




#1427709 Ops Pizza

Posted by Orik on 14 May 2018 - 05:01 PM

 

Off your meds again?

 

Are you on illegal drugs?

 

Responding to a post Jesikka made in the UPN thread, I think the appetizers here are in line with what you would've preferred at Una.

 

 

I think that's true. The appetizers, I mean, not the drugs.  

 

I just thought lack of appropriate medication might explain Suzanne's bizarre rant and ongoing aggression. If that's not the case then I really can't account for it. 




#1427661 When You Correct a Restaurant Error, Do You Deserve a Thanks?

Posted by Orik on 13 May 2018 - 05:24 PM

In places with sophisticated foh there's going to be a standing order to have any non standard interaction around the bill handled by a manager (to thank people nicely, or to be discreet about credit cards not being accepted, etc.). :)

 

Always Mme for an adult. 




#1427653 When You Correct a Restaurant Error, Do You Deserve a Thanks?

Posted by Orik on 13 May 2018 - 04:33 PM

Not to point out the error would be unethical, so you don't deserve to be thanked, but of course the nice thing to do would be to thank you.

 

The kind of thing you'd hope would be obvious but isn't. 

 

p.s. I think Mmle is perhaps not the right title.




#1427652 Shrubs

Posted by Orik on 13 May 2018 - 04:18 PM

Well, yeah.  And there's a whole class of cocktails called "shrubs", which contain those vinegar-based shrubs.  It just never occurred to me that you could drink a shrub without the alcoholic accompaniment.

 

You just don't know enough people in kombucha circles. 




#1427525 Annoyances

Posted by Orik on 10 May 2018 - 09:39 AM

Do you think I can call 311 about the bloody bird in the back yard who starts singing the most elaborate, loud, unignorable song every morning at 5am sharp? I heard someone responding today so hopefully he's found a mate, but oof.

Eta: OK, this would be funny if not for the promise of ongoing 5am wakeup:

https://www.theglobe...rticle19850278/


#1427427 Ops Pizza

Posted by Orik on 08 May 2018 - 01:17 AM

Beaten diner syndrome. You finally have the opportunity to spend a reasonable amount on a cheap, but high quality food item and you think the first thing the restaurant should do is pad your check with two stalks of (garbage greenmarket) asparagus for $18. 

 

But seriously, for two people the best option there is one pizza with red sauce and one without, for one person it's to bring a piece of cheese from home and then eat a pizza, which I agree can be improved on by having them offer some acceptable appetizer. Or just have pizza and wine and then a slice, as you would after WD50.  :D




#1427390 Racines NY

Posted by Orik on 07 May 2018 - 04:20 PM

Being able to "show interest" and being thrilled to receive stuff you didn't order (by which, which other than amuses, Parisians diners would be surprised, Japanese would be horrified, and rational people would understand they're being paid to not get upset about waiting and other randomness, which is okay to a point) is more or less exactly the definition of the anglo bias that makes Clown Bar "the most thrilling restaurant in Paris" (PTDR)

 

But I'm really not defending Racines here.




#1427246 Sota Atsumi's 'Maison' @ Chefs Club

Posted by Orik on 04 May 2018 - 03:55 PM

We had a very good meal here just a week into their very long popup. Service lapses were not out of the ordinary for long established places and were handled correctly (meaning by pouring nice champagne) and the food was better than at Vivant and more ambitious than at Clown Bar, although not yet at the 1.5 star level I imagine they're aiming for. Much of the kitchen team and some of the foh is Sota's future team (they now plan to open in Paris in September although even that is uncertain), which makes a huge difference compared to just a chef coming to cook in an existing kitchen.

 

We started with a seafood platter - this is not a raw plate, but rather a strikingly colorful collection of individually marinated and sauced items - crabs in pepper and eggplant, oysters with sorrel ice, razor clams with cauliflower puree, etc. - a major dud here were raw scallops that needed to be in the garbage or at most in some cooked, well spiced preparation at this point in their decomposition cycle, but everything else was of very good quality if too heavy for me on sauces and topping. 

 

 

For appetizers - razor and manila clams with asparagus - an excellent dish, and squid ink "paella" with morels and egg yolk, which I thought could use about 90% less squid ink. 

 

Main courses - the very nice (of course) duck pithivier was very nice, of course. A dish of wild sea bream was for me all about the not very large piece of very good fish,  cooked just right, I'm guessing taken from a fish that's at least 10 lbs. It was accompanied by all sorts of nice, gently handled vegetables. 

 

Make nice with Aurelien if you go.

 

 




#1427112 Jeppson's Malort

Posted by Orik on 01 May 2018 - 03:22 PM

I just planted wormwood again, so in a few months I can give you some really vile stuff. 




#1427051 San Francisco in 2014 and Beyond

Posted by Orik on 28 April 2018 - 03:09 PM

Also oysters in the ferry building, but not on weekends.


#1426947 Ops Pizza

Posted by Orik on 26 April 2018 - 02:55 PM

If you have enough bed bugs the rats smell them and stay away.




#1426936 Racines NY

Posted by Orik on 26 April 2018 - 05:08 AM

I am not finding this menu compelling.  Do the rest of you?


It's like The Elm edited down... all in the execution I guess.


#1426602 Ops Pizza

Posted by Orik on 18 April 2018 - 07:50 PM

 

 

It's reasonable to think there'll be plenty of wannabes at this stage, 30 years after l'Ange Vin, 25 years after Shonzui... who was first in nyc? I think Ten Bells was 2008... but I haven't really noticed an epidemic of them. What are some examples?

 

eta: using exclusively natural wine bars as a marker, of course there were natural wines on lists before that.

I was thinking of Rebelle, Wildair, Contra, that thing opening on the LES, Four Horsemen, Racines, Ruffian, Hemlock...those come to mind immediately but there are others.  I suppose a few are not exclusively natural but they're all very much in the natural/biodynamic direction.  

 

It's enough of a trend that eater did a list, for example: https://ny.eater.com...al-wine-bar-nyc

 

 

And they miss a few, but include some that are a stretch. I don't think a couple of dozen places with natural wine lists (around half of which are legit)  opening over several years are reason to complain.




#1426130 Frenchette

Posted by Orik on 09 April 2018 - 09:23 PM

The desert menu be sandy. But anyway, looking forward to trying it when we're back there.