Jump to content


Orik

Member Since 16 Mar 2004
Offline Last Active Today, 03:02 AM
***--

#1432530 Shoji at 69 Leonard

Posted by Orik on 18 September 2018 - 09:27 PM

That's too bad.

 

But very authentic




#1432480 Soogil

Posted by Orik on 17 September 2018 - 01:29 PM

And at some point some shochu importers caught on so you'll often see the importer labels on shochu saying soju.


#1432101 Montreal

Posted by Orik on 07 September 2018 - 01:05 PM

Seeded rings are Jerusalem bagels.

Montreal bagels are nominally boiled but overly malty and sweet (Fairmount especially)

Both decay like pizza.

Black Seed, the mule of bagels, is a thing too.

Not travelling for any of them seems like sound policy.


#1432005 Kenny Shopsin

Posted by Orik on 04 September 2018 - 01:32 AM

As someone told me at Four Horsemen just last week, "Shopsin's was fucking tight, fucking tight, no shit."




#1431917 joe beef

Posted by Orik on 31 August 2018 - 09:24 PM

Last time it was raining when we left and I'm pretty sure the Uber driver was trying to use the 50 minute crawl to Mile End to recruit me to ISIS.




#1431863 New York Pizza

Posted by Orik on 30 August 2018 - 01:59 PM

Isn't it mouthfuls canon that slices and bagels are better in the burbs? This feels pretty obvious to me.

 

(also obviously Jersey sucks, but that so self-evident I feel like even mentioning it might make me a pedant)

 

(obvious joke is obvious)

 

You're supposed to mention it to Jersey, not go writing about it on the internet.




#1431710 Frenchette

Posted by Orik on 27 August 2018 - 04:43 PM

No, I think that "spreading it all over the internet" (because we know MFF is the most widely read platform out there  :blink: ) offers the chef and everyone interested a good perspective on what things are like, without creating a difficult to control situation such as Sneak's table mates feeling simultaneously sorry for him sitting there waiting for his replacement chops and carrying a residual notion that he complains, or some random event resulting from returning a big ticket fish.

 

I suppose that similarly you think that if the steak is incredible I should just tell the chef in private, and not spread it all over the internet? 

 

Also, having eaten some dishes here multiple times, I'd be shocked to discover the chefs believe they're delivering accurate, well controlled recipes and not the brasserie style, close to the beast cuisine that they produce - I've had the tongue and mackerel five times and it was anything from a cool (in temperature and disposition) take on vitello tonnato (in portion size too), to five large and hot pieces of spanish mackerel topped by equally large slices of tongue, little sauce, and bitter greens. I thought all versions were good but I'd have a hard time recommending the dish for some specific properties other than the ingredients are very good, well prepared, and work together. 




#1431706 Frenchette

Posted by Orik on 27 August 2018 - 03:34 PM

 

It's exactly because he's a regular that the right thing to do is write about it and not just be a cheerleader in exchange for comped dishes or whatever. The restaurant can read and learn about its process control issues without tying it to a relationship.

I find the concept of trying to hash things out in private downright toxic.

 

 

I tend to take the exact opposite tact. I simply don't post or write publicly (in detail, other than general recommendations) about restaurants where I have relationship. Instead, if there's an issue, I'll tell them, but not during the meal and not in exchange for comps. But I think that I have to admit that my approach is preclusive of writing about restaurants I go to in the same way that Sneak does. 

 

 

Different situation. The limits of the relationship here are more or less easier access to reservations. Same food, same prices, same service (other than an occasional chat) at a high-volume brasserie restaurant. This isn't like I'm going to some place where they serve me ortolan while the next table gets quail.  

 

eta: I mean, if I ever felt like I couldn't write about bad dishes or meals at McMillan enterprises, then I would stop writing about them altogether. It gets more difficult at a place like Aska. 




#1431702 Frenchette

Posted by Orik on 27 August 2018 - 02:46 PM

It's exactly because he's a regular that the right thing to do is write about it and not just be a cheerleader in exchange for comped dishes or whatever. The restaurant can read and learn about its process control issues without tying it to a relationship.

I find the concept of trying to hash things out in private downright toxic.


#1431631 Montreal

Posted by Orik on 24 August 2018 - 01:02 PM

McMillan gave a shout out to Bistro Otto




#1431279 Instant Pot, the best thing since the Veg-o-matic?

Posted by Orik on 14 August 2018 - 07:43 PM

Food board participants applied sustained pressure to get prom dress off is what I'm taking home from this.




#1431270 Frenchette

Posted by Orik on 14 August 2018 - 06:38 PM

This is interestingly sticky.   Would anything be served by making a point of a quiet conversation with the manager regarding your objections to the fish?   Kind of a non-accusatory statement that said fish slipped by their rigorous product inspection protocol?

 

1. I'm sure they can read Mouthfuls and get the same information :)

 

2. Why is this any different than, I dunno, Wilfrid not returning his leg of rubber lamb? I know people think that with fish it's different but it's not. 

 

I appreciate, however, the advice on how to dine. I know I'm not very good at it, having only returned less than a handful of dishes in 25+ years of doing it :)




#1431174 Frenchette

Posted by Orik on 12 August 2018 - 05:50 PM

Unless the green cook sauces the fish with ammonia, I can't see how the restaurant or distributor keeping it for too long could be fixed by screaming. 




#1430864 Places we're curious about

Posted by Orik on 02 August 2018 - 01:50 PM

I really like how they didn't even take the cb2 stickers off everything.


#1430269 UNA PIZZA NAPOLETANA

Posted by Orik on 21 July 2018 - 09:14 PM

Basically he's trying to dance around saying it's a money grab and pizza shouldn't be $100+ pp.