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#91 Steve R.

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Posted 22 February 2018 - 03:32 PM

Before we left town in Jan, I hadn’t seen the ones on the berns of Brooklyn Bridge Park for awhile.

This space available… contact owner.


#92 Orik

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Posted 23 February 2018 - 01:33 AM

 

how long till you can get chicken tikka masala, mild, medium or spicy?

 

fried goat brains on the current menu

 

 

Iirc they're not recognizable as brains - just one of many things in the spicy sauce on bread format.

 

Ours looked more chopped up than in the pic below, but you get the idea.

 

 


sandwiches that are large and filling and do not contain tuna or prawns

#93 voyager

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Posted 23 February 2018 - 02:08 AM

Brains are infrequently identifiable, at least in the US.   Often ingredients in ravioli, pates, sautes.    Good stuff.   Think sweetbreads.  


And then I found out that it IS my circus, and they ARE my monkeys..,


#94 FoodDabbler

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Posted 23 February 2018 - 02:27 AM

Oh for a large dish of creamy brains, openly spread out upon a plate, such as you

can get in any Irani restaurant in Bombay.



#95 voyager

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Posted 23 February 2018 - 03:00 AM

Isn't that a homely dish you'd cook up at home rather than seek out in a restaurant?

And then I found out that it IS my circus, and they ARE my monkeys..,


#96 FoodDabbler

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Posted 23 February 2018 - 03:19 AM

There are lots of "homely" dishes in restaurants -- in India and elsewhere.

In India, in particular, animal-based dishes, both simple and complex, were

sought in restaurants by people who could not eat them at home because

of vegetarian restrictions in the family. Irani/Parsi restaurants were particularly

popular for these forbidden delights (and their low prices, and their curtained

"family rooms").



#97 Sneakeater

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Posted 26 March 2018 - 05:24 AM

Having had it twice as a bar snack with cocktails, I think that goat's brain dish is pretty great for that rather lowly purpose. (Mainly, I think, it's the salt.  But that's a good thing with cocktails.) (In any event, the flavoring is NOT subtle.) (But that's a good thing with cocktails.)


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#98 Sneakeater

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Posted 26 March 2018 - 05:25 AM

I really do like their cocktails, too.


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#99 taion

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Posted 01 August 2018 - 07:59 PM

Has anyone been lately? Still good?
I didn't tip at Per Se either.

#100 Sneakeater

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Posted 01 August 2018 - 08:16 PM

I had cocktails and small plates at the bar in March.  They were better than fine.  Can't speak to an actual dinner.


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#101 taion

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Posted 08 August 2018 - 06:41 PM

Orik and Sneakeater are both correct, incidentally.

 

Well, the service was fine, but the food's not as good as when they opened (both mains were just messy presentations with rice).

 

But it's still very good and well worth visiting.


I didn't tip at Per Se either.

#102 Rich

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Posted 19 February 2019 - 04:38 PM

Went last evening. This is the closest to Devi since Devi - in a word terrific!!! Place completely full, service was excellent and the wine list outstanding and reasonably priced.

 

Had three savory courses each with two sides for $75 per person and a bottle of the Dashe Grenache (Les Enfants Terribles) for $60. Total after tax and tip came to $278 - bargain for what we had.

 

Each savory was loaded with spice and flavors - the standouts being the crab claws, scallops and lamb. Will be back.

 

Chef told us the entire menu is changing March 1st.

 

NB - the Dashe retails for $30, so the mark-up is perfect. And several other bargains were noticed, especially with aged reds.







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