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GerryOlds2TheReturnofGerry

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Posts posted by GerryOlds2TheReturnofGerry

  1. They just switched to a la carte and it's still very much worth it. We split everything, ordered less than was recommended, and still came away happy and impressed for around $125pp after tax/tip, including wine.

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  2. The food here is still very good, but the prices have jumped quite a bit. A lone veggie burger is $20, up from $9 at the old location. The yuba sandwich, which granted is on a larger bun, went from $9 to $25. Sides that used to be under $10 are now like $17-$18 and the portions are barely larger. Individual desserts are $16. We enjoyed our meal, but can't say anyone was itching to return for the price.

  3. 1 hour ago, small h said:

    I bet I would like a salt lassi with a shot of rum.

    Sadly, you won't be able to try that here. My friend tried to rock the Jazba and her salt lassi request was denied.

  4. From the Junoon team, in the former Ssam Bar space on 13th and 2nd. Some solid dishes (the green chili chicken RS highlighted in his review was nicely spiced), and kudos for having brains on the menu. I'll walk a few blocks over to Foxface Natural when I'm in the mood for goat, though.

  5. I know food journalism (along with the rest of the industry) is dying, and I definitely took some liberties when I was getting reimbursed for meals, but the guy who took over from TT as diner-at-large went on a wild corporate card spending spree during his final week of the gig that included dinner at The Grill and taking 21 people to Wu's. I'm honestly impressed. (I can't find a link. It's his latest newsletter.)

  6. On 12/28/2023 at 5:54 PM, Sneakeater said:

    And the question always persists of how much the chef is actually "cooking" at these museum places.

    I get the feeling Moya is actually cooking at Clara, as if it were a real restaurant.

    But I wonder whether Telepan's Met gig is more like Saul Bolton's "cooking" at the Brooklyn Museum, where he was more the figurehead on a concession run by a public-spaces restaurant/catering group.

    That's the thing -- Moya is now head of a restaurant group with multiple venues spread across Brooklyn and Manhattan, so he wasn't at Clara that night. Not that it mattered much, at least food-wise.

  7. 18 hours ago, MitchW said:

    She needs to go to restaurants in disguise, like Ruth Reichl used to do.

    Or, perhaps as...

    image.thumb.png.ccfc7abd77e87bb4c9f9741d3d918382.png

    A family friend is making a documentary about her (GG, not TS) that I am really looking forward to seeing.

  8. The new-ish restaurant in the New York Historical Society. I went because I liked the chef's previous projects, including when he was at Racines. I don't know what I was expecting -- and granted, we were there during a holiday week -- but I didn't anticipate being the only table for the entirety of our meal. The food is very good, tailored to the UWS (i.e. a bit more formal and restrained than this restaurant group's Brooklyn projects). We enjoyed what we ate (near-perfect crisp-skinned duck breast was a highlight), but it kind of feels like an afterthought, at least at night. I could maybe see going for lunch or brunch when it's (hopefully) more crowded.

  9. I don't have much PVD experience, but I will eat at any of the Sukles' restaurants after my meals at Birch (RIP) and Oberlin. Their new raw bar, Gift Horse, looks good. If you're a hot dog fan then the hot wieners at Olneyville NY System (there are a few other spots that specialize in them, too) are worth a detour. And I'd be remiss not to mention Mike's Kitchen (a Ben Sukle recommendation), the Italian-American restaurant that operates out of a Cranston VFW hall, which has exceptional RI-style calamari and stuffed artichokes.

  10. Back in the day, when I was (more) naive about the restaurant industry, I enjoyed Shitshow Week. But now, especially after the past few years, this list feels less and less necessary.

    Also, even just glancing, it looks like there's plenty for MFFers to rip apart here.

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