Sneak, with all the eating out you do, how do you keep track of which restaurants are worth a return visit? Do you have like, a spreadsheet or something? (seriously)
Txikito
Started by Aaron T, Nov 12 2008 06:58 AM
39 replies to this topic
#16
awbrig
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Posted 06 February 2009 - 12:06 AM
- Once, during prohibition, I was forced to live for days on nothing but food and water.
- I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance.
- I'm not saying my wife's a bad cook, but she uses a smoke alarm as a timer.
#17
Sneakeater
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Posted 06 February 2009 - 12:12 AM
I have archived foodboard posts.
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#18
nuxvomica
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Posted 06 February 2009 - 12:18 AM
he has a mental spreadsheet. if you just started throwing resto names at sneak he'd totally give you go/pass/go-if-in-the-area. guaranteed
“Eat me,’’ it says. “Eat me and die.’’ -- Jonathan Gold
Everything is always OK in the end. If it's not OK, then it's not the end.
Everything is always OK in the end. If it's not OK, then it's not the end.
#19
Sneakeater
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Posted 06 February 2009 - 04:40 AM
Oops. Forgot.
COMP DISCLOSURE: Some sorta strange Basque berry digestif.
COMP DISCLOSURE: Some sorta strange Basque berry digestif.
Bar Loser
#20
Daisy
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Posted 23 July 2009 - 03:01 PM
Txikito is currently serving some white wine-based sangria-like concoction that is delicious and refreshing. All we ate was potato chips and olives so I can't report on the current state of the food.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.
#21
SethG
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Posted 23 July 2009 - 03:23 PM
I've been there twice recently with my better half and we love the place. We like the food better than what the chef did at Tia Pol, and we enjoyed Tia Pol too. All the small bites are very good, and they've had a suckling pig special that we've enjoyed twice.
Why yes, I do have a rock climbing blog! Climb and Punishment
#22
Daniel
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Posted 23 July 2009 - 03:46 PM
Suckling pig is really good. I have seen photos of the burger and want to eat it.
Ason, I keep planets in orbit.
#23
Liza
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Posted 31 July 2009 - 12:55 AM
loved loved loved this place, about 100 times more than Tia Pol.
Special tonight of bacon / corn ravioli which is smoked bacon wrapped round pureed corn and corn kernels. Just ponder that on your tongue for a moment.
It's that good.
Special tonight of bacon / corn ravioli which is smoked bacon wrapped round pureed corn and corn kernels. Just ponder that on your tongue for a moment.
It's that good.
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.
Really, people will tell you all kinds of garbage. Don't believe it.
You don't have to move on until you're ready.”
Really, people will tell you all kinds of garbage. Don't believe it.
You don't have to move on until you're ready.”
#24
porkwah
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Posted 31 July 2009 - 12:57 AM
i want to go!
ABCDEFGHIJKLNMNOPQRSTUVWXYZ
bob marleycorn must die
this food left intentionally bland
and i swear that i don't have a pun
#25
Daisy
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Posted 08 August 2009 - 03:28 PM
Had supper here last night a little after ten---the bar was packed but a few tables were available. The fried chorizo sandwich continues to be fantastic and we also had a very good cheese plate with all the cheeses made of sheeps milk. There was a duck special with figs that was excellent but the star was the meatballs in seafood broth from the regular menu. Oh my goodness these were good--juicy, succulent and sitting in a pool of delicious broth.
Oddly, I had a late lunch at Tia Pol yesterday so it was a Chelsea tapas double header. Both good but like Liza and Seth I think this place better than Tia Pol.
Oddly, I had a late lunch at Tia Pol yesterday so it was a Chelsea tapas double header. Both good but like Liza and Seth I think this place better than Tia Pol.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.
------------------------------------------------------------
The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.
#26
Suzanne F
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Posted 18 September 2009 - 05:49 PM
The Princess and I ordered too much, and it pained me not to be able to finish everything.
The frying was perfect: nothing was greasy. Patatas Mentaikos (their version of bravas) could have been a little crisper, but the mayo with them is addictive. Octopus carpaccio and croquettes, both fabulous. Blistered peppers very good (although I can't imagine how anyone would mess them up). Squid in ink with rice very good, very marine. The salad special of baby arugula with those tiny fried fish was also very good, although by the time we got to mixing in the egg, it had overcooked; our fault.
I wish they had used a smaller glass for the cider, so it wouldn't have looked so meager. But it was enough to go with all that food. And that little digestif was yummy, not too sweet as it sounded from the description.
ETA: a couple at the table next to us ordered the suckling pig, and it looked and smelled great! I don't care how overworked it is; gotta get there to have it sometime!
The frying was perfect: nothing was greasy. Patatas Mentaikos (their version of bravas) could have been a little crisper, but the mayo with them is addictive. Octopus carpaccio and croquettes, both fabulous. Blistered peppers very good (although I can't imagine how anyone would mess them up). Squid in ink with rice very good, very marine. The salad special of baby arugula with those tiny fried fish was also very good, although by the time we got to mixing in the egg, it had overcooked; our fault.
I wish they had used a smaller glass for the cider, so it wouldn't have looked so meager. But it was enough to go with all that food. And that little digestif was yummy, not too sweet as it sounded from the description.
ETA: a couple at the table next to us ordered the suckling pig, and it looked and smelled great! I don't care how overworked it is; gotta get there to have it sometime!
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#27
Daisy
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Posted 08 July 2010 - 01:37 PM
Watched the Spain/Germany match here yesterday and we shared the 'el doble' burger, which was juicy and tasty as always. Love those pickles. We also scarfed down an order of the rather addictive paprika-dusted fries. My friend had the red sangria--very good.
This was a very partisan crowd of course--I was certainly pleased with the outcome---but those sitting around us refrained from all but the most gentle hassling of my companion as he rooted for Germany.
This was a very partisan crowd of course--I was certainly pleased with the outcome---but those sitting around us refrained from all but the most gentle hassling of my companion as he rooted for Germany.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.
------------------------------------------------------------
The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.
#28
Anthony Bonner
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Posted 08 July 2010 - 02:01 PM
anyone ever have the whole Turbot they always seem to be offering? Looks great but have never pulled the trigger
Why not mayo?
#29
Daisy
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Posted 08 July 2010 - 02:06 PM
QUOTE(Anthony Bonner @ Jul 8 2010, 10:01 AM) 
anyone ever have the whole Turbot they always seem to be offering? Looks great but have never pulled the trigger
I had it a long time ago at Tia Pol when Alex and Eder were still there, and it was terrific.
Sardines aren't for sissies.---Frank Bruni
------------------------------------------------------------
The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.
------------------------------------------------------------
The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.
#30
AaronS
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Posted 08 July 2010 - 03:23 PM
QUOTE(Anthony Bonner @ Jul 8 2010, 10:01 AM)
anyone ever have the whole Turbot they always seem to be offering? Looks great but have never pulled the trigger
I had it about a year ago at Txikito and really liked it. It isn't too big for one person to eat the whole thing but I recommend sharing it so you can try more things.
