Diancecht
-
Posts
374 -
Joined
-
Last visited
-
Days Won
19
Content Type
Profiles
Forums
Articles
Events
Posts posted by Diancecht
-
-
and it seems disguises are back 😬🧐
-
Even as a staunch Francophile, I could have lived without some of the more wistful dishes — like the oeuf en gelée, a soft-boiled egg suspended in a cylinder of gelatinized consommé that seemed more antique than exciting. Or Les Délices “Veau d’Or,” a trio of kidney, liver and sweetbreads saturated in a mustard and Cognac-spiked jus whose overall effect was unrelentingly rich.
sounds like priya isn’t a fan…oh well, more for us
-
this is a continuation of the same thread that someone started a while ago during the previous version of mff
anyway, hubby introduced me to another branch of mollie stone’s and i noticed this as i was contemplating what to order for lunch. avocado toast for $9.
-
The xiao long bao, when they finally arrived, were deflated and slack, having leaked puddles in their basket, and the dribbles of soup left inside the skins were hardly enough to moisten the chalky meat. Cod-filled dumplings were so bland my friend asked to have them boxed up to take back for her sick dog (four stars from the dog). Shanghai-style rice cakes were threaded with hard nubs of overcooked shrimp and not much by way of seasoning.
-
On 9/27/2024 at 6:42 AM, bloviatrix said:
NYPL hosted an event for this book last night. So excited to go through and cook from it.
then you may be interested in this upcoming event
-
1
-
-
how do we feel about making restaurant reservations the old fashioned way?
While some may roll their eyes at the idea of making a phone call to speak to a real person for a reservation, Vaughn says customers are happy to find a human on the other end of a phone line.
“People are almost starving for that human connection,” Vaughn said. In a world where a machine is used to instantly access everything from dinner to dish soap, there are advantages — and costs — to tech. OpenTable runs between $149 and $499 per month for a restaurant, plus a per-person reservation fee that varies depending on the plan, from 25 cents (from the restaurant site) to $1 (from the OT site).
Yet it comes with firepower. “OpenTable equips restaurants with the tools that pen and paper simply can’t do alone such as filling seats, driving loyalty and repeat guests, and delivering personalized hospitality,” OpenTable CEO Debby Soo answered via email.
-
click for a related story from 2022:
—————
The three principals of Major Food Group, the hospitality company behind the celebrity-packed, always-booked Carbone restaurants, seem to be crushing it in Miami. With Contessa, the chefs Mario Carbone and Rich Torrisi and their partner Jeff Zalaznick have now chalked up nine openings in Florida in less than two years. (A 10th, Japanese Bocce Club, opened at the Boca Raton resort the next day.)
The partners, all native New Yorkers, will soon have more restaurants here than they do in Manhattan. And that’s to say nothing of the Carbones that need tending in Dallas and Hong Kong, and the Sadelle’s in Paris and Las Vegas, all opened in the last decade. At press time, the global count was 42 restaurants — a portfolio rivaling those of star chefs like Alain Ducasse and Jean-Georges Vongerichten that took 40 years to build.
New York, the partners have always said, is “in the DNA” of the brand — not only in its food, but in its combination of irreverence and elegance, past and present, wit and edge. But most of the group’s recent moves appear to be in the direction of a lifestyle brand for the world’s 1 percent: members-only clubs with cigar bars; $500 tracksuits from Mr. Carbone’s fashion line, Our Lady of Rocco; shrimp scampi priced at $35 per shrimp at Carbone Miami; and a branch of Sadelle’s, its homage to Jewish American food, in Riyadh, Saudi Arabia.
-
-
🧐
Purti Pareek, a lawyer who lives on the Upper West Side, respects the forthrightness of these places. “Chefs should be able to do what they want, and they put so much effort into creating the restaurants and creating their own point of view,” she said. “But on the other hand, it makes me sad and annoyed as a vegetarian who wants to eat out at places like that and wants to experience every type of cuisine the world has to offer.”
-
if you are headed to the uk anytime soon, you might want to give this restaurant review blog a quick look.
some of you may remember andy lynes from egullet; seems like andy is a follower of the author on threads.
the below is an excerpt from a lengthy post on a gastropub in islington:
The menu changes every day and they publish it on the website, so it was much as I’d expected. It’s curious how some menus present you with very difficult choices while some, despite making all the right noises, are devoid of dilemmas. I would say that, however well it read, the Drapers Arms menu was the latter. Nine starters, all of which seemed to be either gutsy and rustic or, for my money, a little too virtuous. It was all a tad binary for me. You had the same number of mains, although four of them – the fun ones – were to be shared between two.
That made the whole thing a little more restrictive than I’d have liked and if you didn’t like offal or bone marrow, both of which made an appearance, I think you might have found things trickier still. Starters generally clustered between eight and fifteen pounds, mains started just shy of twenty but climbed, for the sharing dishes, up to ninety quid.
-
lol
i didn’t think he was being literal
-
someone on threads says that the vegetarian pastrami sandwich at katz’s tastes of sadness
i’d add, “with a dash of dan barber”
-
turkey club sandwich with bacon and avocado
potato chips
pellegrino juice drink
-
they cost $5 a piece
probably on par with a taco truck’s pricing in 2024. the ones i used to get from the truck that was parked near east 86th street when i was living in nyc cost half that amount…in 2015.
-
a video of a dinner at le veau d’or by the amateur gourmet on tiktok
(the link takes you to threads where you may be able to view it)
-
sunday:
cucumber, mint, and celery salad
chicken with grapes, olives, and sage
italian fruit salad (with grapes, orange, and pluots)
-
saturday:
baked rockfish; steamed brown rice; miso shiru with carrots and mitsuba; carrot and daikon salad; quick cucumber and ginger pickle.
-
perhaps the tale of the chobster is enough?
martha stewart loves the place, allegedly
-
1
-
-
lol
i knew you guys wouldn’t let me down
-
these arrived in today’s mail
the one by emiko davies has been on my list for a while
-
1
-
-
labor day lunch for four:
insalata caprese
polpette al sugo
swiss chard and onion braised with pork fat and wine
roasted zucchini with garlic, mint, and vinegar
blood orange-rosemary ricotta pound cake
digestifs/coffee/tea
-
1
-
-
dashi-infused heirloom tomatoes
miso shiru with turnips and turnip greens
black cod simmered in soy sauce and mirin
steamed rice
cucumber and ginger pickles
italian fruit salad
-
His inspiration is his grandmother, an Italian-born French woman who exposed him to an amalgam of regional cuisines — Lombardy in northern Italy, Nouvelle-Aquitaine in southwestern France, and Provence in the southeast of that country. He summarizes the style with the French phrase “comme dans l’arrière pays,” or “like in the old country,” which here in New York City he interprets as “time-intensive, craft-based, regionally specific French dishes with a little bit of Italy peppered in by way of Provence and a few recognizable classics.” He says the menu may include trout mi-cuit with beans, chanterelles, and clams; lamb stew with capers, olives, and summer savory; stuffed Bang Island mussels with costata romanesco squash and saffron; or bottarga on rye toast with goat’s butter.
_______
it all sounds very interesting although i am unsure whether the cuisine will be simpler (like it is in the old country) or if it will be gussied up: click -
i’m not really curious about this except to wonder at how the mighty have fallen. and…i just adore agedashi tofu…but i don’t know anyone who would be into an agedashi hot dog.
———-
Mr. Humm said he was “ecstatic” with the results. “The one thing we said we wanted it to be is a place of joy, of people coming together,” said Mr. Humm, who gave the artist no other parameters. The chef likes that people will read different meanings in the paintings as they enjoy inventive cocktails, such as “5th Leaf” with Suyo quebranta pisco, smoked sunchoke, pear and shiso, and plant-based versions of finger food including tempura fries, sake pickles and an agedashi tofu dog.
-
1
-
Thanksgiving 2024
in General food and drink discussion
Posted
guess who is cooking at 1:15 am
thanksgiving lunch for 6:
cheese plate/nibbles
cauliflower velouté
roast cornish game hens
wild rice stuffing with sausage and chanterelles
spinach custard with cheese
green beans with extra-virgin olive oil and lemon
cranberry sauce from a can for one very particularly picky eater 😬 and cranberry sauce from scratch for the rest of us
pumpkin pie
ice cream
coffee/tea/liqueurs/chocolates