Diancecht
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Posts posted by Diancecht
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hope you’re feeling better
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baked black cod; matsutake gohan; sautéed green beans and zucchini with onions and parsley
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oyster pan roast, macedonia di frutta
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the rez at frenchette got switched for foxface when i discovered that there was a seating for friday night the day before. i tried to book at l’abeille days in advance but could never line up a table at a desirable time.
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we had reserved at frenchette instead of l’abeille (the latter based off a rec on a washington d.c.-based food board), but the place i really wanted to scope out was libertine which i had posted a blurb about a few weeks ago. i distinctly recall that @Sneakeater mentioned it was a new place operating under an old name or some such.
well, i think we’ll be dining here next time we’re in town.
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those sound really good right now
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we were able to get some matsutake mushrooms and those are for part of tomorrow night’s dinner: matsutake gohan. technically this purchase was at the mushroom vendor inside the sf ferry building. it’s something i look forward to every autumn, even more than tomatoes.
today: black cod, chard, tomatoes, carrots, potatoes, green beans, pluots, melon, plums, herbs and onions.
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minestra dell’orto (soup from the garden), served with a heaping tablespoon of pesto
macedonia di frutta (italian fruit salad) for dessert
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3 hours ago, Sneakeater said:
I spent a few hours walking around The Hole ten or 15 years ago.
It was . . . interesting.
I didn't know (I mean, I guess I knew, but I didn't know, if you know what I mean) that there was such brute governmental neglect in New York City.
in another life - well, it seems like it was - i was a land use/real estate paralegal for a prominent nyc firm and some of the research projects i had were enlightening, like the trolley services that were still in use in brooklyn until the mid-1950s.
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they have a cookbook and memoir that was published last year.
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hubby being from ohio and texas decided to whip up a batch of chili. this version has homemade chili powder from some dried chilies we bought from tierra vegetables, and is topped with scallions, cilantro, sour cream and cheddar.
there’s salad and ranch dressing (1:1:1 ratio of buttermilk, mayonnaise and sour cream) on the side.
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we didn’t fly economy this trip. i have heard that united now offers premium economy plus with the possibility of hot meals.
that’s really what i’m after, instead of buying food from the concourse and taking it onboard with us.
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as for the food on the airplanes, aa was the clear winner (which is not saying much).
i know that cheap airfare is desirable with everything that entails but it just seems to me that the airlines are denying a good source of revenue by not providing the possibility of good or “better than average” food to customers who would like to pay.
the salad had a bottle of dressing (olive oil, balsamic) that you could add as desired. the pasta was less offensive than the other entrées.
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these are photos at jfk in the american airlines lounge and you can immediately see the difference between aa and ua.
oh, and there’s a menu too. in case you haven’t figured it out by now, i collect restaurant menus because they’re a record of where we’ve eaten.
the crab cake was 90% crab and very little filler. the pasta was a bit “thick” (not really eataly quality but not bad either).
this lounge features showers in the back if you need a few moments before your flight to freshen up.
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hubby and i are dealing with a cold which is why no new food posts have occurred for the past week or so.
i thought i’d share my experience flying first class to/from nyc. this is going to be the last time i will bother with those modes of domestic air travel. a friend on facebook said they’re “glorified busses” and she’s not wrong.
i didn’t take a photo of the united airlines lounge at sfo but it’s ok. the food was average buffet. the only good thing amongst all these pictures turned out to be some baked beans.
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i’m glad they are still around and serving what must easily be the biggest blintzes to grace a plate in nyc. they’re not too sweet, always something we appreciate when eating pancake-like things for brunch or breakfast.
the borscht was ok. this version featured red kidney beans for some reason. i opted for sausage and vegetables instead of carbs.
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i didn’t know about the housewares on the second floor 🤔
when we approached the ramekins, i remarked to hubby, “this section is dangerous because i am a white dish freak.”
unfortunately, we didn’t have enough room in our luggage. i would have totally gotten a few pieces.
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technically this was brunch:
bagels (sesame, everything, onion, plain)
sable, cured scottish salmon, whitefish salad, smoked whitefish, cream cheeses (vegetable, scallion, plain); herring salad; coleslaw; tomatoes, onion, cucumber, capers
tea; coffee; juices
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i can’t believe i lived in nyc for close to 30 years and not once did i ever set foot inside.
well, we’re making up for lost time. apparently zabar’s offers insulated bags for travelers like us.
we’re buying a lot of appetizing for brunch tomorrow. i wish we could include some pickles as well, but the no liquids requirement is a stumbling block due to tsa regulations.
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the room is loud. lots of hard edges, square tables, glass and wood. the chairs are metallic. there is very little sound absorption. i could barely hear some of my tablemates even leaning in close.
the pounding disco music doesn’t help.
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we had dinner at spanish diner at little mercado tonight. as you may know, it’s one of josé andrés’ projects in nyc.
2019 interactive article by pete wells
june 2019 review at grubstreet
the menu reads well and everything sounds enticing. unfortunately, i am here to tell you that for some dishes, we have had better at certain places in sf like esperpento and bellota.
of course, there’s no accounting for taste, so just take the below with a grain of salt. i leave it to you to judge.
kalimotxo cocktail - a classic spanish cocktail consisting of red wine mixed with coca-cola, this was slightly sweet and tart with neither element being overwhelming. i can see myself drinking this all night.
patatas bravas - awesome fried potatoes with a spicy tomato sauce and aioli. there was a “bite” that sneaked up on you, sharpened by the garlicky aioli.
gazpacho andaluz - smooth, vegetal, unctuous, slightly peppery. summer in a glass.
pan con tomate - a celebration of tomatoes, this is practically a must order.
jamón serrano - it’s great stuff. ‘nuff said.
unfortunately, that’s where the good times end.
albóndigas con sepia y patatas fritas - these were bland and needed something of interest.
calamares en su tinta - on the other hand, someone was too liberal with the salt.
pollo guisado con arroz - $23 for two chicken drumsticks stewed with onions and sherry, served over rice. something is wrong with that picture.
goat cheese cake - this was light and fluffy, with a deep, creamy tang and i do not even like cheesecake. i could not stop inhaling this.
churros y chocolate
olive oil ice cream with tomato jam - reminiscent of the olive oil gelato at otto. the jam seemed like an afterthought.
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yeah probably not
i forgot to mention
viennese apple strudel, rum raisins, toasted hazelnuts, frozen buttermilk - hubby is hungarian (so you know there was that comparison thing going on) and said, “the pastry was flaky and one thing i appreciated was that overall, this dessert was not too sweet.”
i didn’t have a bite as i was too busy focusing on the creme brûlée (caramelized pineapple, mint).
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it’s ok 🙂
thank you, it was great seeing you and sivan too.
we loved everything. we’ll be back soon, for sure.
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i forgot to mention this was earlier this week
foxface natural
in New York
Posted
cue the usual tiresome comments on the nyt’s website
we didn’t find the loud music off-putting at all. where do these people come from? 🤨