1102 replies to this topic

[Stone]

slightly. but they're bigger!

[Lex]

The NY Times Hungry City section has a review of Mile End Manhattan by Ligaya Mishan. She likes it well enough although there are plenty of cringeworthy phrases.

IT is not the place you expect to find a Jewish deli, this preening stretch of Bond Street between Bowery and Lafayette, hemmed in by glistering condominiums of limestone, bluestone, flamed granite and green glass, with dripping vines, secret pools and hulking doors that might better fit the entrance to Tolkien’s Mines of Moria.

Ouch.

Then again, Mile End Sandwich looks more like a Helmut Lang boutique than an appetizing shop. ... Mile End Sandwich lacks the homeyness and pluck of its Brooklyn progenitor. It is a stark box of concrete floors and white walls in zigzag subway tile, with canted Stonehenge-esque lights above and a glossy black counter in back.

Sifton Lite.

[Sneakeater]

I hate it when people misuse the term "appetizing."

[Daniel]

Pretty big mistake actually. NY Times, it must mean something different in Russian.

[Wilfrid]

The "progenitor" doesn't look like an "appetizing shop" either. Do people really think of Mile End as "a Jewish deli"?*

Compare: Ssam Bar looks more like a Helmut Lang boutique than a Koreatown Hof.

*ETA: To avoid confusion (as if), it's easy to make out a case for it being a Jewish deli. But is that how you really first think of it?

No, it's not Norwegian.

[Sneakeater]

No. No one could think these places are Jewish Delis.

(They don't remotely resemble Schwartz's, to take the most obvious point of comparison.)

[joethefoodie]

Besides (or is this really the point?), Jewish delis aren't appetizing stores.

[Orik]

Making my point to sneakeater again that nobody knows from appetizing. Like, ask 100 people on the street, or 100 foodies, or 100 nyc foodies, and the majority won't know the usage.

Of course this still doesn't excuse the nytimes not knowing it.

[Sneakeater]

Right. A food writer for the New York Times, I might add.

(Just like there's no excuse for someone writing food for The New Yorker to think that tapas are to be shared and that sherry is sweet -- even though 95% of the people in New York probably think the same things.) (Moron.)

[joethefoodie]

Making my point to sneakeater again that nobody knows from appetizing. Like, ask 100 people on the street, or 100 foodies, or 100 nyc foodies, and the majority won't know the usage.

Of course this still doesn't excuse the nytimes not knowing it.

Whaddya mean, nobody?

[Orik]

Making my point to sneakeater again that nobody knows from appetizing. Like, ask 100 people on the street, or 100 foodies, or 100 nyc foodies, and the majority won't know the usage.

Of course this still doesn't excuse the nytimes not knowing it.

Whaddya mean, nobody?

ok, ok, you're no chopped liver.

[nuxvomica]

suddenly this seems like a relevant thread for this: a NYT book reviewer confuses two book characters in a review (an entertaining piece and more to it)

[Wilfrid]

From the same piece:

Fat golden raisins cling to scarlet slices of what proves to be yieldingly tender pickled veal tongue, between rough-hewn wedges of inky-black pumpernickel ($12). It is the kind of sandwich that sparks flirtations with strangers.

Made me wonder about sandwiches which don't spark flirtations with strangers.















:www.unsexy-sandwiches.com:

[Wilfrid]

I think if one began a flirtation with the penultimate sandwich above, one would get punched in the face.

[Lex]

I think this one has some potential.