Diancecht

supposedly this place is numero uno according to priya: New York is teeming with Indian restaurants. Yet before Semma, a deeply personal tribute to the chef Vijay Kumar’s upbringing in the South Indian state of Tamil Nadu, the city’s diners had never seen Indian food like this. Punctuated with chiles, coconut and earthy curry leaves, Semma’s flavors are lingering and loud, yet restrained. Its dosa is the best in the city: a crisp specimen that’s heady with fermentation and slicked with ghee and fiery gunpowder spice. Semma altered the course of Indian dining here, and four years on, Mr. Kumar’s food continues to feel fresh. this year’s list

hubby and i visited a mexican supermarket in the mission i don’t remember the name, only that it was huge. supposedly there was a cvs or walgreens that was about to close, and the folks behind the supermarket took over the lease. they got a really great deal. anyway, we made a huge vat of pozole and some guacamole. the guac has lime, white onion, green onion, tomatillos, jalapeño, cilantro, salt, and some tabasco. it’s amazing and it’s going to be my go-to. and the pozole has ancho chilies, pork shoulder, hominy, garlic, onion, bay, cilantro, lime, and other good stuff. served with cabbage, lime, guajillo chile powder, radishes, onion, mexican oregano, and tortilla chips. and fruit salad for dessert. the recipes for both are from the nopalito cookbook.

ty today was homemade pozole. details will br in the dinner thread

we had dumplings in broth for lunch today at yuanbao jiaozi (2110 irving (22nd street)) i had pork and cabbage dumplings, hubby had egg, shrimp, and chives. the broth was plain, but perked up when seasoned with soy sauce, black vinegar, and chile oil/chile paste. the total came out to a little over $30 with a 20% tip october 2023 review in the ny times yelp review february 2019 review in the sf chronicle

oh it’s for boulevard we walk by the restaurant at least twice a month but i have never had an opportunity to dine there. i think that will change very soon. everytime i hear about an experience by @MitchW or @Wilfrid, i find myself asking “why haven’t we been there yet?”

there’s a lot to like about this menu probably won’t have a chance to go there until july

wow

probably they said something about muscovy duck but i didn’t catch it because loud noise/open kitchen/no sound absorption

😬 shortly after i moved here, i thought i’d eventually want to go to tfl since i hadn’t had the opportunity to dine at per se when i lived in nyc i don’t think that’s in the cards after reading that piece.

hubhy and i celebrated our 12th anniversary last night at 7 adams. it’s a michelin one star located on sutter street near japantown. 2024 thread on reddit sf chronicle review the infatuation review from june 2024 all told, it came out to $550 for two people with a 20% tip included. as for the food, we sat at the chef’s counter and there were some excellent bites and a few things that didn’t work. this is probably the first time i have had a buffalo chicken wing at a michelin starred establishment. hubby wants to return and experience their regular tables, but i need convincing. as you’ll see, many of the courses featured multiple components, but could have used some editing. i’ll post the images first, then will add some captions in. almond financier; steamed egg with caviar, mascarpone, espelette pepper. we loved this amuse-bouche. was probably the best offering from last night. chlorophyll tart, cured anchovy, cauliflower mousse oysters, caviar, white asparagus, hazelnut this was just “fine”, and had a touch too much salinity from the caviar. it needed some contrast. sashimi, puffed amaranth, avocado, green almonds, cherries nothing to write home about japanese milk bread, butter this kind of made up for the preceding course homemade gemelli with sea urchin “carbonara”, calabrian chili this was just ok. i would have preferred regular carbonara though. trout, corn, creamed millet, shiitake xo sauce boneless buffalo wing, because one of the chefs is from that part of the country. 🤔 duck, koji syrup, morels, nettle tempura sauternes mulberries, buttermilk, chamomile, herbs as a palate cleanser, you could have removed two components and it would have worked better. red tea ice cream, almond toffee shortbread, nutmeg cake donut mignardises

they’re publicly held and not vc-backed as i had originally thought

our intrepid reporter discovers that $ talks In interviews and messages, eight restaurateurs across the United States — who spoke on the condition of anonymity because they had signed nondisclosure agreements — said they had been offered cash deals from OpenTable that ranged from $40,000 to $95,000 to make the switch. (That’s a pittance compared with the $187 billion in swipe fees that American businesses pay credit card companies each year, according to the National Restaurant Association.) This is because diners who frequent high-end restaurants are an especially coveted audience for credit card companies, as they “have more disposable income, higher net worth, higher credit scores,” said Nick Ewen, the senior editorial director at The Points Guy, a travel website that also reviews credit cards. In a report from the market research firm Mintel, dining was the No. 1 planned spending category in 2025 among customers ages 25 to 34.

recently: dan-dan noodles with some kind of green vegetable; wood ear fungus salad with black vinegar, sesame oil, and chilies from yuanbao jiaozi (2110 irving (22nd avenue))

rather than starting a new thread, i thought this was an appropriate place for this post table for 8 million 2000 “New Yorkers possess the two essential elements required to create a great restaurant town: curiosity and criticism. The people who go out to eat in New York are demanding diners. They are knowledgeable about old ideas and open to new ones, and it is they who have turned this city into the world’s premier place to eat.”— Ruth Reichl in her final column as the New York Times restaurant critic, 1999.

lol