Jump to content

MitchW

Members
 View Profile  See their activity

  • Posts

    1,425

  • Joined

  • Last visited

  • Days Won

    133

 Content Type 

Posts posted by MitchW

    Supper

    in In the kitchen

    Posted

    Rescued just in time (after two minutes under the broiler, which obviously gets really fucking hot):

    IMG_1494(2).thumb.jpeg.3051c53172a9aa8dba5e6a214c4103c8.jpeg

    Chicken Shepherd's Pie.

    IMG_1498.thumb.jpeg.9e8fe44432d8549518f44ac83222b7d7.jpeg

    Pasta e fagioli, with cheese and salumi served alongside.

    • Like 2

    Cecchi's

    in New York

    Posted

    Went back last night (this time with a reservation).  It's a big week  month  year for us.  

    And they haven't raised the price on the burger - yet!

    IMG_1481(1).thumb.jpeg.1fb999f93c87c27db6368888e81de5a5.jpeg

    My big pork chop was also nicely cooked, with 2 sides.

    COMP DISCLOSURE:  2 glasses of wine, dessert.

    Supper

    in In the kitchen

    Posted

    Made some Spanish rice, with a bit of chorizo and a few Shitake mushrooms I had in the fridge.

    IMG_1469(1).jpeg.76bd86e1ccbc9b774057cf76d95f29b4.jpeg

    Also had some beautiful Hokkaido scallops and wild Gulf shrimp.

    IMG_1471(1).jpeg.47399190d55db5a5c32a6d45ff4480a1.jpeg

    Both got the hot pan treatment.

    IMG_1472(1).jpeg.f1571d1713f050a06b1fae2b1015fc7e.jpeg

    Served them both over the rice, along with Frenched green beans, prepared in my usual style (i.e. : butter, olive oil, stock).

    • Like 2

    David Bouley

    in Goodbye

    Posted · Edited by MitchW

    15 minutes ago, Wilfrid said:

    I did not know that, but now I look at the list there are countless surprises. A ridiculous academy for chefs. Not least the people who staged there.

    Yeah - the guy was kinda...the guy.

    The '90 - '96 era was kinda great. Right when I entered school. 

    David Bouley

    in Goodbye

    Posted

    11 hours ago, Wilfrid said:

    When I was working in London, the boss put out an express instruction that I wasn't allowed to choose the restaurants for business dinners. Of course, that just meant I whispered my choices into his secretary's ear.

    Remember secretaries?

    Secretaries?!

     

    I hardly remember ears.

    New York closings

    in New York

    Posted · Edited by MitchW

    14 hours ago, SethG said:

    From a couple TB inside sources: most of the restaurants are doing okay. The market is failing, especially the produce & proteins on the first floor. 

    I mean the whole idea of going to the seaport to go food shopping is a little out there. And the non produce/proteins, like the stuff on the 2nd floor, while well-curated, is just kind of silly in my opinion.

    14 hours ago, SethG said:

    Two problems with that were a) no one seemed to know where the after-hours entrance was, it was sorely lacking in signage

    To say nothing of the fact that it has been barely promoted. Anywhere.  There are thousands of new residents; to think they couldn't have done a better job - unless the developers really wanted it to fail.

     

    David Bouley

    in Goodbye

    Posted

    My first "fancy" meal after moving back to NYC and enrolling in cooking school. It had to be fall, because I'll never forget the smell of the apples he had in baskets in the entranceway.

    RIP, Chef.

    New York closings

    in New York

    Posted

    I only had two meals downstairs at Gouie.  It is always a little depressing to me down there.

    (Oh wait, maybe one at People's, when they first opened).  I like windows, even if the ceilings are high.

    New York closings

    in New York

    Posted

    5 hours ago, backyardchef said:

    I should have gone there at least once, but haven't been to a food hall in about 5-6 years. 

    It’s still there; the good stuff is just upstairs and it’s called Essex Market.

    • Haha 1

    New York closings

    in New York

    Posted

    16 minutes ago, Orik said:

    Compare how Dickson's (and all of Chelsea Market downstairs) did coming out of covid - could easily have met the same ends.

    I think Chelsea Market is a much larger tourist draw, with the building it's in and with its location. Let's fact it: Essex and Delancey, or god forbid Broome and Norfolk, is not exactly 9th Avenue and one block away from 14th Street. Chelsea Market had also been well-established when covid hit; the market line basically opened and then god covided.

    New York closings

    in New York

    Posted

    12 minutes ago, Wilfrid said:

    Upstairs, you can hardly squeeze through the crowds (I admit I am usually there on Saturday or Sunday, maybe it's empty early in the week).

    It's certainly quieter during the early part of the week, but never dead like downstairs often was/is.  Not that there hasn't been some turnover upstairs either, but I think that was to be expected.

    You'd certainly think Nom Wah and Veselka and Burgers and Ippudo would draw some people, but no...

    L'Industrie Pizza

    in New York

    Posted

    Here's a slight disclaimer. I know the owner, who used to be chef at Cervo's way back when. He always wanted to make pizza (and sandwiches, basically).  They opened in Williamsburg (he and another guy from Italy) like 7 years ago (?), and 3 months ago opened in the village. 

    When he saw me and 2 friends from out of town come in, he came over, said hello, told us to sit down and said he was gonna make us a pie (I don't think he makes all the pies). The above was the result, and your actual result may vary. This specific pie ranked right up there with the best of Louie & Ernie's, the old Joe's, Luigi's, and yes Scarr's (which I occasionally find to be too heavy and too salty).  It's not a coal oven place, so I will not compare it to Totonno's or Patsy's in E. Harlem.

    It's not Neapolitan, it's not Roman, it's not neo-anything - it's Nick's. 

    • Like 2

    L'Industrie Pizza

    in New York

    Posted

    Recently, L'Industrie opened a 2nd location in Greenwich Village, on Christopher St. between Bleecker and Bedford.

    I think it just moved into a top position of NYC pizza rankings, certainly for this style of pizza and according to no one but me.

    image.thumb.jpeg.1f1d98f04593e4fbbd0eb9c7af97dab1.jpeg

    Let's just say it's damn good.

    • Like 1
×
×
  • Create New...