GerryOlds2TheReturnofGerry
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Posts posted by GerryOlds2TheReturnofGerry
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3 hours ago, small h said:
Late this afternoon, we went to Tone Cafe, #23. It was good, but not much better (or any worse) than the other Georgian restaurants we've been to.
This is the NYT summary.
There is no lemonade on the menu, although there is a tarragon soda, which is not green with tarragon. It is green with food coloring. Looks like this.
And "ample vegetables" is a flat out lie, unless your definition of ample is "a few." There is pkhali, there is a salad, there are mushrooms, there are potatoes and red beans (arguably not even vegetables, although they are definitely not animals or minerals, so maybe).
My trust in Ligaya! It is shaken.
Is it possible that the tarragon lemonade and soda are the same thing, or related? In this 2019 Google photo from Toné Café, the lemonade appears to be another carbonated beverage (also seemingly tinted green with food coloring).
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1 hour ago, Steve R. said:
Any evidence that Keen's food has suffered from the ownership change?
My comment was mostly based on the new owner's support of fascism. Most of the recent Yelp and Google reviews seem positive, though, save for a few like this one.
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Keeping Keen's on the list after the Tillman Fertitta takeover, and making it the only steakhouse, is utterly bizarre to me.
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7 hours ago, MitchW said:
I forget, but it was at least one other restaurant (maybe even two?) before Le Gratin, that we actually enjoyed.
Adding - it was a McNally restaurant that I'm remembering.
Augustine. Good burger and French onion soup.
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On 3/11/2025 at 10:36 AM, Mitchell101 said:
I’m going to be in Milan and the Piedmont area in November so will also appreciate any recs.
How was the trip, and do you have any recommendations?
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20 minutes ago, Orik said:
It's been closed for 2 years now.
Ignacio Mattos left in 2024, but it looks like an April Bloomfield-associated company took over the hotel last year. https://ny.eater.com/news/400744/april-bloomfield-corner-bar-nyc-restaurant-hotel-nine-orchard-mcguire-moorman-lambert
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As someone who experienced anosmia and parosmia with my infection, I wouldn't be surprised if Covid was also a factor. https://link.springer.com/article/10.1007/s44187-025-00471-x https://www.sfchronicle.com/health/article/covid-chef-smell-taste-18152469.php
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I would say maybe we ordered wrong, but when your menu only has four choices, and half of them aren't cutting it (just kind of boring bulgogi and Scoville spicy yet slightly bland squid), I'm not inclined to jump through hoops for a reservation or line up outside hoping to get a walk-in table with a one-hour time limit. The soup and banchan sides are mostly good, with a couple of letdowns (I get that it's a $36 set meal, but why is there mayo-heavy fruit salad?). The Carnitas Ramirez taco I had earlier in the day was far more memorable.
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Even though the site has contracted in scope and feels like a shadow of its former self, I really enjoyed this longform piece from a freelancer. https://ny.eater.com/dining-out-in-ny/406875/johnsons-south-bronx-barbecue-what-to-order
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Tejal Rao is based in California, I believe (hence the Spago review).
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GC Oyster Bar feels obligatory, but Crave Fishbar also offers a pretty extensive selection (and there are a few locations).
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23 hours ago, Wilfrid said:
That menu does look interesting, especially the Lady Edison Jin Hua ham. The Lady Edison country ham was a highlight of my trip to Richmond and the Jin Hua reads as even funkier.
Steven was encouraging us to get the ham and seemed disappointed when we chose the radish omelet instead. We were expecting a soft, folded French omelet but were happily surprised that it was a Spanish-style tortilla.
I agree that the jin hua preparation is intriguing. The seasonal fruit the night I went was figs.
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Might as well mention that Lei is a great time. Steven the somm is as affable as he is knowledgeable, and Patty Lee's cooking is a lot of fun. The sticky toffee rice pudding with condensed milk ice cream really is a stunner. I'll be thinking about it the way I've been thinking about Bridges' vin jaune gelato for the past year. Both the scallop crudo with lily buds and the celtuce with kombu gelatin, red wine lees vinegar, and crispy shallots are super refreshing. There's also a version of cumin lamb noodles that goes heavy on the dill in the best way. And the Doyers setting is charming, of course.
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Priya Krishna called it New York's Most Exciting New Restaurant, but I found it kind of hit-or-miss. The good: snails in tamarind butter (though the snails were tiny); a thick, pounded-out slab of tuna crudo with golden raisin agrodolce; and the desserts (their pastry chef doubles as a server), including a high-walled pavlova filled with concord grape granita and a sticky toffee pudding that wasn't too sweet (though not as good as the one at Lei, which is made with eight-treasure rice pudding). The bad: a $40 stewed pork trotter dish that was all (tasty) gelatinous skin and no meat, and a tiny wedge of chanterelle toast where the mushrooms were drowned out by strong blue cheese.
Waited 45 minutes before opening to get a walk-in seat. Probably won't go back unless getting a reservation becomes a little easier.
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3 hours ago, mongo said:
not that much more exclusive than tiny chef's counters that seat fewer people and open a few more nights a week (and make you eat fermented moss while sitting on stools).
This just made me miss Box Kite and their crispy lichen sushi.
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I haven't been since he moved from Harlem (so, years), but I have a soft spot for Kunihide Nakajima of Nakaji. And people whose opinions I trust have spoken highly of Shion 69 Leonard Street.
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I almost always stop into Pizza Suprema when traveling through Penn Station. It's a really solid neighborhood slice in a very high-traffic area. Second L'Industrie but also Mama's Too around the corner. I think both are worth visiting. They're prone to long lines, but apparently, the trick is to order for pickup via the apps to avoid waiting. (Don't quote me on that...I'd look into it first.)
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I didn't have much of a say over where we ate on my last trip, but we did manage to get to Lester's and Snowdon for smoked meat, both great in their own way. One other place I would add is Bar Luz. It's a more casual counterpart to 50 Best-listed Alma next door (think Atla vs. Pujol). Great cocktails and share plates, and no joke, easily some of the best tortillas I've ever tasted anywhere, Mexico City included. If not for drinks, I would 100% go for weekend lunch when they sell tacos in the back alley behind the restaurant.
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I only ate at Foul Witch for a pop-up and it was slightly underwhelming. I would go back for the regular menu, but I think Hearth is probably the safer bet in that hood.
Cannot say enough good things about King on the border of SoHo, from two River Cafe vets and their co-owner/sommelier (who recently opened a wine bar on Doyers St in Chinatown). Wonderfully reliable despite the menu changing pretty frequently.
For Greenwich Village old school red sauce: Gene's on West 11th
For red sauce on Arthur Avenue: Tra Di Noi (I used to say Dominick's, but my understanding is it's declined)
For homey southern Italian in Morningside Heights: Pisticci
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This reminds me of the upcoming Michel Bras dinner at Blue Hill at Stone Barns. Base tickets were $400/pp, which honestly didn't seem that crazy all things considered. https://www.exploretock.com/bluehillatstonebarns/experience/565792/chef-michel-bras-at-stone-barns
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3 hours ago, mongo said:
surprised they didn't change the name. can it be a big restaurant again under that name without people thinking first, second and third about batali?
Feels like hubris on Starr's part, but between the #MeToo backlash and the current cultural climate overall, it may not matter. I was kind of surprised by how Ladner essentially excuses him in the profile.
Eater
in New York
Posted
I had a similar reaction to their announcement of Atla's transition into Bar Cosme. There are multiple neighborhoods separating these restaurants.
"Bar Cosme is a nightlife-focused destination anchored by food that complements nearby Cosme’s menu"