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Robert Brown

Member Since 29 Aug 2007
Offline Last Active Mar 14 2018 08:54 PM

Posts I've Made

In Topic: Brooklyn Fare

14 March 2018 - 08:49 PM

Who is Chef Mirachi? Wat happened to Cesar?

In Topic: Brooklyn Fare

14 March 2018 - 08:30 PM

Am I mistaken, but has Brooklyn Fare lost its caché? I don't read about it, and no one has posted about it. I don't go to New York restaurants so often, but I am curious about this one.

In Topic: Agern

28 August 2017 - 06:36 PM

I didn't know about the place and the food hall, the result of moving to the peace and quiet of northern Westchester. However, my money man has Claus Meyer as a client, which is how I found out about all this. We went right to GCT after the money-man meeting five days ago. I was very happy with both the food hall and the restaurant. My top kvetch was the all-American wine list since I don't drink them. It's a matter of principle that I don't order tasting menus when there is an a la carte possibility. Except for a couple of meals at Acme, I never had this New Nordic whatever. My theory is that as great French cuisine fell by the wayside, cuisine or restaurants of other countries started to look better by comparison. I really think that the best French chefs of La Nouvelle Cuisine era had more technique in the little finger than 99% of chefs today. Nonetheless, we very much enjoyed our dinner at Agern. While none of the dishes elicited the hand holding your fork go limp, what we had was flavor-packed. We were flummoxed by the cooking of the halibut on the bone. It didn't seem at all grilled as our waiter said it was, and we wondered how real the smoke taste was. The texture wasn't flaky, but more like it was sous-vide. Certainly the chef cooked it as advertised as there was no reason to doubt it. But you could have fooled me. We paid something like $240. which surprised me, as I thought we might be in for significantly more. In the market, the bread is about the best around, and the banana pound cake is memorable. I am curious how often the sparse menu changes. I hope it's often. I hope the market helps supoort the restaurant. Open Table shos availability whenever you want to go.

In Topic: Sahib

22 April 2017 - 09:29 PM

I believe the restaueant is named after baritone saxophonist Sahib Shihab

In Topic: Bourdain: It's OK to send stuff back...

19 March 2017 - 04:23 AM

I meant the same dish twice!