AaronS

I had a really horrible meal here a few weeks ago. The non fatty brisket was dry and pretty bland & the mac and cheese was OK but overpriced for my taste. This was disappointing to me because I've enjoyed each of my five or so other visits. They also told me that they show every Redskins game (and other teams from the south, but I didn't ask what that means) on the TV's downstairs. I like that sausage a lot & was wishing I had ordered it last time.

How was it?

Its funny how the ability to go there at one thirty changes all of that. The prices also seem a little steep for something that I'm sure won't be that special but I'm broke.

Bouley lost two stars even though I don't think its closed.

I'm pretty excited they serve food till 2 and I'm sure I'll end up there pretty soon just for that. The menus they have online don't seem that interesting to me but I'll check out the chicken steak sandwich for sure. Sneakeater - Speaking of restaurants near BAM what do you think of Stone Home Wine Bar? I've had pretty mixed experiences, but it can be decent (at least when you're drunk).

Can anyone whose been recently comment on how loud the music in the dining room is? I can't remember but I am supposed to take an older guest there tomorrow and was wondering if it will be a problem.

I guess what I am saying is that its strange to admit that the presence of the chef who is nominally in charge of the restaurant makes the food worth twice as much. I think this is something that is probably obviously true but it seems strange to have it stated so plainly.

I don't know about that. Ssam Bar has a bigger kitchen than the original Noodle Bar did & Ko is a more formal style of dining. Each new restaurant had a clear purpose/was a different restaurant. Craft will be using the same kitchen as Tom's Tuesday Dinner, is already pretty expensive, and already offers a tasting menu. This is just a PR stunt/way to show that he still loves to cook. That said my wife seems interested so we may go.

I think thats the message he wants to send but what it says to me is "Craft is not my best effort."

I had no idea they had two systems. That really makes a lot of sense (both the rating & the rating system).

I feel bad for the General Green because that Platt thing was more of a manifesto about Brooklyn dining than a real restaurant review & it probably would not have been mentioned in the times if Platt had a more balanced view of NYC dining. I don't think anyone in the entire world thinks this restaurant deserves the same rating as Per Se and the people who work there were as surprised as anyone by Platt's review. The unfortunate thing about Bruni's comments about Ryan Skeen leaving are that people will think the early praise was the result of his presence and there is now no reason to

I wonder if thats why the Charlie Trotter restaurant wasn't mentioned. I think Romera, Liebrant, and Lee are probably about as cutting edge as we could possibly hope for in this economic situation, although I can understand why people might not think them the most exciting trio possible.

I'm definitely going to go after it moves but before the new Times review.

I've seen that but I'm still pretty excited about it for it for some reason. I don't think that any of the other famous Spanish chefs have any US outposts. (I would like to go to the restaurant the Arzak's own in Mexico City). I'm also pretty excited to hear Fat Guy's take on his cooking.

Does anyone know anything more about this part of the NYT restaurant preview? In March Dr. Miguel Sánchez Romera, a neurologist who owns the Michelin-starred L’Esguard near Barcelona, Spain, will open a restaurant in the new Dream Hotel under construction on Ninth Avenue and 17th Street.

The food is pretty simple so I think what they are doing is much more about sourcing than anything else. The owner seems to be responsible for the desserts, which for me are easily the best part of the restaurant.

This reminds me how I badly I want to go to Luger's with a regular to find out what I'm doing wrong. The Katz sandwich was good, I just wondered if the corned beef is better than the pastrami. I did tip the guy who made my sandwich.

I had the ice cream here tonight & really loved it. We had a coffe/salted caramel ice cream that was really amazing, it had a really deep flavor & a soft texture that made it really easy to eat. I had the peach a few days ago and it was also excellent, you can really taste the high quality cream they use and it wasn't too sweet. I like the savory food here too, it's really simple but they use good ingredients for the price. My wife, for whom eating is an act that either brings her back to her childhood or fails, loves this place so I am sure I will eat here at least once a week

So I ended up eating here Friday night and although I feel kinda stupid for asking this is the pastrami sandwich the thing to order? I liked it and everything but I walked out kind of wandering is corned beef better?

The Shake Shack burger is worlds better. But I guess you feel otherwise.

I'm from DC & the Five Guys there are pretty variable in quality, with the ones in Alexandria & Northern Virginia being much better than the ones in the district. They are franchises (I think you have to buy them in groups of 5) so they are not necessarily run by the same people. The kind of exploded all over DC in the last couple years and I guess they have done the same thing in other parts of the country. The one in Brooklyn Heights is pretty crappy (I ate there this week & regretted it) but the other locations in NY might be better, I may try the one by NYU that Daniel revie

I think if you look at it as a piece of lamb its kind of lacking but if you just look at it as something to eat its pretty tasty.

It was exactly that, a little too mushy. It tasted great though, and I also really liked the pear chutney it came with.

I had a really nice lunch here yesterday. They were offering a restaurant week menu for 24 that had four apps, four mains & two desserts. I had the lamb stuffed chicken and the lamb chop & really enjoyed both of them. The chicken had a nice amount of heat to it & I really enjoyed the flavor of the lamb chops although the texture of one of them was pretty odd. I also ordered a side of butter chicken which was really spicy in a very interesting way, with the usual butter chicken flavor just barely discernible underneath the heat. The meal was a real bargain too, the butter chick

I had dinner here for the first time Saturday night. The restaurant only offers two things, pizza and cookies, and we had both of them. The pizza (only available as cheese) is shaped like a "New Haven" style pie (sort of oval) and uses three kinds of cheese, a sharper cheese and what looks like two kinds of mozzerella. The thing that sets it apart from other pizza's I've had is the sauce, which although it appears on their version of a magherita, is the sweeter kind that you usually find on "square" slices. The dough is also a little sweet, and was nicely cooked on most of the two pies