Jump to content


eatpie

Member Since 29 Apr 2004
Offline Last Active Jan 15 2010 02:16 PM
-----

Posts I've Made

In Topic: La Caja China

19 October 2007 - 01:37 PM

Suggestions on brine for a 25 Lb pig we are roasting in a La Caja tomorrow? 8 hours enough time?
Sugar, Salt and Water? Thyme?

What about recipes for a sauce? Anyone have a foolproof sauce?

In Topic: 15 East

16 May 2007 - 01:29 PM

Had dinner with a party of 4 at 815 last night. Floor manager was exceptionally knowledgable and walked us through the Sake offerings and menu. Service, although lovely and attentive was quite slow.
Took over 30 minutes to receive our hot appetizers. Common occurence or a little glitch?

We started with the Kakiage which is a riff on latkes (with shrimp) - it was dry, flavorless and the only
major miss of the night. The Kakiage which were julienned raw potatos in a smoky broth is a must try on your next visit. Fresh thin soba noodles with Uni alters the mind...how can they make past w.uni subtle
and light? Somehow, it works.

Clearly, 15 E 15's sushi and sashimi is spectacular. Not a single miss and at $55 a pretty damn good value.
Needlefish, spring bonito, char, chu-toro, aji w/shiso - all fantastic.

Next time, Im sitting at the sushi bar.

$130 pp w/4 500 ml bottles of sake

In Topic: New York Chinese

28 March 2007 - 12:41 PM

Yup, that is the place; Shanghai Restaurant. Its quiet because #1) they are in a soft opening and #2) they still (as of last week) don't have their liquor license. Owner told me the head chef and part of management is from the upper east side's Shanghai Pavillion. I did try their juicy buns on my "fly by" -
they were good. Broth wasn't as fatty as I prefer but Id order them again. Ill hit it this weekend and report back.

In Topic: New York Chinese

27 March 2007 - 12:54 PM

New, very interesting Chinese spot in soft opening on the east side of 3rd Ave, just north of the Rodeo Bar (27th?). I grabbed a take out menu the other day, tons of very interesting selections - ambitious and authentic (at least on paper). Looks like they sunk a lot of $ into the renovation. I only saw the ground
floor but it appears to be 3 levels, highly styled. Will try this weekend and report back...

In Topic: Ssam Bar

17 February 2007 - 08:29 PM

Weird, Im pretty sure the NYTimes already reviewed it, no? I haven't read this whole thread but if the sweetbreads have not been raved about...let the raving begin. Best Ive ever had...simply grilled, fatty perfection.