AaronS

I ordered the pork and didn't like it any more than gerry did.

schönramer dunkel - 5% abv. apparently schönramer is a german brewery that's been around for hundreds of years. they just started sending beer to new york, although I could have sworn I used to see these labels around when I first moved here. if that's true (blah blah) I was really missing out (whah whah) because this is an exceptionally good beer. the bottle has a best by june 2026 label on it, and it doesn't taste as crisp as a really fresh lager would, but there's a really enjoyable mixture of toasty malt, some sweetness, and a herbal finish that's a little bit sweet and has a mixture of burnt coffee and honey. there's a really impressive amount of detail for something with this abv, everything is well balanced, and so on, but it's really the incredibly well done malt notes that set this apart. highly recommended.

I had basically the same reaction although I think I enjoyed her rambling a tiny bit more than you did. parts of it are engaging enough, but I don't see why people like it so much and it doesn't have the charm a lot of recent auto-fiction does. how did covid change auto-fiction? it made it worse, at least for her. high hopes for the new helen dewitt and a new to me paul murray, which are next.

this is a relatively new brewery off the jefferson L train stop that specializes in lagers. normally this wouldn't merit a thread of it's own, but the food I had there last night was really excellent. it's a new brooklyn cooking german restaurant, as sneak - who was very much on my mind last night - would have said. I think the chef worked for the franny's people when they ran brooklyn larder, and everything we had was excellent, including the innocuous looking vegetables like the potato salad and sauerkraut that came with the sausages. really nice crackers with the chicken liver, great bacon in the spaetzle, blah blah blah. the room is very nice, and I think they're the first brewery I've been to that has actual tanks above the bar. how's the beer? my impression of the lagers is that they're very good, not quite as good as what you get from suarez or oec but I preferred them to the wild east stuff, not to mention the lagers you get from places like threes and finback. the only ale they had, a 5.6% abv ipa, was truly excellent and reminded me a lot of the maine beer pales, which is really high praise.

I'm really enjoying tony tulathimutte's rejection and am happy the new patricia lockwood is next. lots of neat stuff coming out this fall, adam johnson, pynchon, dewitt etc.

I think the foul witch tasting menu (at least the one they told us about last time) is made of new dishes where they let the chef's experiment and won't be the same as the regular proffer. I think it's 68 a head but you should contact them.

I had a good meal at the foul witch at the beginning of the summer.

bras did a meal at wd-50 about 15 years ago that was more expensive IIRC. sneak and maybe someone else posted about it.

apparently he owned the same j press sport coat I got married in.

I would read absalom, absalom or go down moses over the two you mention, assuming length is not a key criteria.

has anyone eaten at the bocuse restaurant at the cia?

their restaurant in park slope has butter chicken on their dinner menu.

anchorage brewing company calbaza boreal saison brewed with mosaic and galaxy hops, fermented and aged in foeders with saison yeast, brett, and oro de cabeza from the barrel. bottled conditioned for natural fermentation batch # 1 2014 - 7% abv. I was pretty excited to find this in a manhattan beer time capsule the other day, anchorage's bretty beers were always among my favorites, I drank a bunch of this (and the version that jolly pumpkin made) when it first came out, and I haven't seen an anchorage brett beer in a pretty long time. this is quite a bit older than the oldest anchorage beer I've had, I had a stash of the brett ipa they made for mikkeller that was terrific for about six years before it started to go, but this was cheap and I'm nostalgic blah blah blah. so this is quite a bit simpler than it was when it was first issued and no longer has the really beautiful deep brett notes that it used to, but what is here is pretty nice and this is in remarkably good shape. there's a big sour grapefruit note that's pretty tart in a pleasant way that dominates, and there's a lot of stuff underneath it - the kinds of oak buttery notes you get in a shitty chardonnay, some brett, some tropical fruit, and even a hint of malt sweetness. I'm really pleasantly surprised by how I like this. mildly recommended.

I thought the piece on yarvin was about as good as you could hope for, although I would think yarvin was probably pretty happy with it too.

I ate there a few weeks after blanca closed and thought it was a lot better than my previous visit, which was probably about nine months ago. they were out of at least one of the mains listed on the website that day, but it wasn't hard to put a good meal together. I've been meaning to ask if the new mission chinese is worth going to.

you drank wrong

came here to post about a bad meal I had recently but don’t really want to argue with sneak.

their sister restaurant jacob’s pickles is probably the best beer bar I’ve found on the UWS.

to øl mine is bigger than yours barley wine-style ale - brewed at de proef, 12.5% abv. de proef is a belgian brewery that used to make beer for mikkeller, to øl, and omnipollo, among others, that made my the beer I liked best for a long time. their beer hasn’t been available in nyc for a long time, both good and bad reasons, and while this isn’t really that old it is the last of my stash and so on. I had a bunch of these that I planned to hold onto for a while, but these aren’t holding up as well as I thought they’d be despite their high abv. (sierra and jw lees beers that are older than this taste better when stored the same way.) maybe I should have held on to these longer, while the malt flavors are falling apart there’s some nice dried fruit followed by marmalade, grapefruit, vanilla, and pine, along with some malt sweetness underneath. this isn’t as bad as I thought it was at first, and so on.

I have a meal or two in durham. we’ll have a car. bbq? something else?

an acquaintance of mine, who was charged with running a ponzi scheme that defrauded his investors of nine figures, has another finance job.

I got a next day reservation for the game menu at the beginning of the month.

there’s some nice writing about the brontës in howe’s my emily dickinson that I’m sure wilfred would enjoy.

how do you cheat?

omnipollo x närke kulturbryggeri tärt-kaggen! barrel aged imperial porter with heather honey, coconut & muscavado sugar a pastry version of ”kaggen”. the legends at närke kulturbryggeri came to the church to help us make a beautiful heather honey imperial porter. after extended maturation on steel we transferred this dark beer into select bourbon barrels and gave it a respectful yet customary omnipollo® cake treatment. enthusiastically crafted at our church brewery in sundbyberg, sweden. - brewed at omnipollo, 13% abv. this is a lot simpler than the two beers above it - there's a big honeyed note that gives way to some bourbon and toasted coconut, which is followed by even more sweetness. meh.