Jump to content

Seth Gordon

Members
  • Content Count

    264
  • Joined

  • Last visited

About Seth Gordon

  • Rank
    Advanced Member

Profile Information

  • Gender
    Male

Recent Profile Visitors

3,724 profile views
  1. Seth Gordon

    Aquavit

    Aw... Carl was so baby-faced (yet fully bearded) then.
  2. Seth Gordon

    Aquavit

    A half-pound there by my estimation, as someone who eats sliced cured fish pretty regularly. The portions were quite generous. Caveat: there might be a lingering PX or similar on my name since I was friendly with Jernmark, even though he’s been gone awhile. They do seem to know me whenever I show up, even though it’s only once or twice a year we get that far North. But note it’s possible we got a heavy hand with the salmon.
  3. Seth Gordon

    Aquavit

    For those near-ish enough to pick up from there, the Aquavit take home Smorgasbord ain’t bad. We’re not actually near-ish, and whether there was a point in this exercise when we’re in walking distance of Russ & Daughters and Nordic Preserves to start with, I dunno. But I wanted to get out of the hood for the afternoon. The “full” version ($115) easily fed two of us for dinner with enough left over for breakfast (a LEO... or technically a GER: gravlax eggs & ramps) and a light lunch (rest of the leftovers) The Prinskorv are the only thing I could do without. They’re basically mini-hot dogs. I know they love them over in Sweden... and heck, I enjoy a frank now and then... but, still. I’d have just as soon they replaced them with more meatballs or, better, a different housemade sausage of some kind. Minor quibble. Would likely order assorted things a la carte next time rather than the full shebang if we venture up there again. Maybe pop into Schumer’s Wine to ogle the vintage port collection, too.
  4. Agreed with Anthony on Sushi not traveling well. The rice will congeal/cool. Getting a beautiful dry-aged steak and some great decadent wine could be a way to go. Easy enough to cook. We’re having “fancy dinner nights” every couple weeks. Saturday I’ll be attempting to do some sort of riff on the Tout le Lapin from Le Coucou. Next round we might do “classical luxury night” with dry-aged steak, lobster, and caviar (but us being us, we’ll plate it nicely for a photo op but then stuff it all into tacos.) If you don’t feel like cooking a full meal yourself, there’s a few good options delivering now. Beatrice Inn usually has a dry-aged steak for two on the menu. Though I suppose ordering in a steak, you might still want flash sear it when you’re ready to eat to “reactivate” the crust. Marea is delivering - fresh pastas travel better than dried I find, though my current favorite there (the lobster pansotti) isn’t on the delivery menu. You could always hire a private chef. Disinfect them on the way in the door, don’t hang out with them in the kitchen.
  5. I’ve been very tempted to get some delivery from them, but the delivery fee is so high for where I am I think I’d have to order like $250 worth of food to really make it worth it.
  6. Le B & Masa both got the five. But then for whatever reason he demoted them both later.
  7. One of the security guards said they were getting rid of all the seating downstairs, and some places might re-open for takeout only. Didn't seem 100% sure, though - everything's in flux. Ends Meat is still open for now - you can order online and they'll meet you upstairs with the goods.
  8. And in a weird coincidence, Tom Lubbe (of Matassa) is hanging out & pouring at Peoples tonight, and somehow I missed the announcement until just now.
  9. Everything is creeping up. The duck is $10 more than when they opened, I believe. For wine, depends what the dining companion orders / if you want funky or not. The duck (or steak) is a pretty straightforward dish that could be a neutral backdrop for a number of off the beaten path wines. Matassa's stuff can be pretty interesting... I haven't had the Brutal Rouge ($75) but I imagine it's something fun and a bit (or maybe a lot) outside the box.
  10. Tried this morning. One of each meat option - al pastor, pollo, carne asada. The al pastor shined, it's certainly one of the better renditions in town. The other two... fine. Found the carne asada a bit bland, actually. Pollo was better, good smoky char hiding in there. Wasn't crazy about the house salsa verde - too garlic-heavy for my taste, but others may love that. Good tortillas. The texture was reading more masa harina than masa fresca to me, but that's still better than typical and they had a nice pronounced corn flavor. Yeah, the al pastor is probably the best in town I've had. If I lived in Ridgewick I'd be pretty happy to have them in the neighborhood.
  11. Fun Fact 2: We cooked our graduation dinner from Peter Kump's in that kitchen...I was head chef! And I volunteered any number of times to be a kitchen slave for visiting chefs - there were some great ones back in the day. And while the kitchen was not exactly great, Jim probably never cooked for 75 people, and I'm pretty sure it worked just fine for him and his coterie of food friends. I was just shocked that it's basically good for a la minute and not much else. They bring in these chefs (or in this case, about a dozen chefs) and it's like... just gotta find your own prep space somewhere else, I guess. And I wouldn't be surprised if it was the exact same equipment as was available at your grad dinner. Like, I can understand not having a PacoJet or a centrifuge or whatever, but a rudimentary sous vide set-up seems like it would be de rigueur in any modern kitchen by now. I almost had to loan them my chamber vacuum (which I was not looking forward to transporting) until a connection found me an available one closer (and a PacoJet, to boot.)
  12. Seth Gordon

    Death Pool

    Maybe EN will be worth saving - appears Chef Abe Hiroki is dunzo (or maybe ousted, I dunno) - new chef is Akiko Thurnauer, who used to have that cute place Family Recipe on Eldridge. Very different, not the sort of chef I'd have expected them to pick up. Whether she's just overseeing the same old same old for them or actually remaking the menu, no idea.
  13. Well, that just gets back to what one values - the one gold medal vs. ten silvers and six bronze medals argument. For me, that diversity IS what makes it great. I get more from Roosevelt than Robuchon. Okay, one night in NYC: So last summer I was sherpa-ing for a group of Dutch chefs doing a dinner at the James Beard House. Sourcing ingredients, finding prep space & equipment, etc. (Fun Fact: the kitchen at the Beard House is UTTER SHIT.) Night after the dinner, a bunch of them along with a Dutch food journalist wanted to go eating, a little food tour, what neighborhood should they go to where they can have stuff they wouldn’t get back in AmsterRotterDam? So I took them to Roosevelt Ave. We started with some Ecuadoran at the food trucks on Junction. Lamb Tripe soup and Bollo de Pescado (plantation flour tamales stuffed with tuna and peanut butter... don’t knock it till you try it) - made our way East, quick taco stop (lengua y cabeza) - leche de pantera with raw crab at Cevicheria El Rey - on to Esquina Del Camaron Mexicano for octopus cocktail and fried shark flautas. Mixed the leftover cocktail juice with some mezcal (I came prepared) then floated a round of cold Modelos with that as we walked. Stopped for some momos to go with the beers. Made our way to Kababish for curried goat brains and livers. Then over to Three Aunties Thai Market where they picked up some dried bugs to snack on for the plane, and some dried banana candies. Grabbed a jar of fermented clams, some durian paste, and pandan leaves for future use. Stopped at Solid State (craft beer joint) for a couple rounds. Then on to Tito Rad’s (Filipino) for Dinuguan, Bicol Express, and a giant roast tuna jaw (among other things) which we opened a couple mags of champers with. (They came prepared too) If anyone can name one other city on this planet where anything similar is remotely possible - even in a car, let alone on foot - I’ll accept that NYC may have competition in my heart for best food city. I could care less if we even have indigenous cuisines. Yes, there may be better examples of some of these individual things elsewhere. I accept that. But that’s just me, YMMV. Not trying to convince anyone not to enjoy Paris. Just saying I’d probably get bored living there.
  14. Now I’m confused. Is everything in NY Leslie Gore or just the Italian-Anerican stuff? Granted, I don’t agree that a city needs an indigenous cuisine to be great, so it’s irrelevant to my assessment of NYC whether they’re good eatins or not.
  15. Name names. Don't tell me Altro Paradiso, either .Hm. Randazzo’s Clam Bar Emilio’s L&B, I suppose. I guess Carbone doesn’t count as mid-level. Haven’t been to Forlini in years... maybe I should revisit. Patsy’s, Totonno’s, if you want to include NY Pizza under the general category. Okay, maybe there aren’t a LOT. I’m sure there are some I’m missing because I don’t go out for it very often. C'mon. You're gonna tell me Randazzo's, Emilio's, L & B et al. are actually good restaurants? They always hit the spot.
×
×
  • Create New...