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Seth Gordon

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Everything posted by Seth Gordon

  1. +1 for Sakamai & Bar Goto. Though last time I went to Goto the food menu felt kind of incidental and thrown together just because they had to. Might have changed since. Bar seats at Dhamaka are no-rez. i wasn’t crazy about them, but everyone else here who’d been seemed to like BBF well enough.
  2. I had that problem as well. You need to have the app if you don’t, and make sure all notifications are activated for it in your phone’s settings. Then it’ll pop up a message which will take you right to the reservation page when tables open.
  3. I was there twice over the years. The second time under duress. Found the food just kind of boring both times. It felt like more of a museum than a restaurant. On a related note, we went to Babbo during the pandy when they first started outdoor dining. We got there to find that Fortunato Nicotra, who'd been running Felidia for the last 80 years, had been put in charge. So we prepared ourselves for a boring let-down. And damned if it wasn't some of the best food that kitchen had put out in years. We went back two more times during the sidewalk era and he was killing it. Made me wonder if
  4. I bought a bottle of mastic a couple months ago when we were having a Greek-ish dinner with friends. Thought I’d improvise a cocktail for the evening. It (at least the one I got) tastes a bit like cologne - specifically, Comme des Garçons’ Monocle Scent One - but in a surprisingly not-terrible way. I hadn’t even considered cooking with it, but maybe that’ll make it to my agenda next time there’s some lamb here.
  5. File under not so curious, after further investigation. I had hoped that Hakka Cuisine, in the old Fuleen space, might actually feature Hakka cuisine, or at least some notable Hakka dishes. You know, what with the name being “Hakka Cuisine” and all. What I wasn’t quite expecting was just the Hwa Yuan menu, right down to not even bothering to take Tang’s name off the signature dishes. Oh well.
  6. I liked it all right. It’s not a destination place, but the times we’ve been I didn’t have any major complaints. I don’t know that there’s a particular stand-out dish a la Wu’s “NY #1 Wonton” - I guess the sesame noodles would be the signature, and they’re good, sure. I remember liking the spicy wine chicken and hot bean curd fish a lot. But that said it’s been some time since we’ve been. Though yeah, you’re paying a tablecloth tax.
  7. Kimika has a couple later (9:00+) tables. Seeing some openings at IBA&V, Dirty French, Wayan, Pig & Khao. Always tables at Wu’s or Hwa Yuan.
  8. Kimika has a couple later (9:00+) tables. Seeing some openings at IBA&V, Dirty French, Wayan, Pig & Khao. Always tables at Wu’s or Hwa Yuan.
  9. The 11 Howard site says Le Coucou is reopening in October.
  10. I met a friend at Red Hook Tavern for dinner, back when it was no rez. First time there. It was full, so they took my number and said they’d text. Thirty minutes later we’re back and they’re “Hi, Mr. Gordon” - except I’d never told them my name. We figured out quickly it was Resy, which they had just installed but weren’t actively using yet. Creeped me the eff out though. (The burger soon quelled any residual nerves)
  11. Seth Gordon


    I closed that bar many a night. It kind of became my “regular” for a couple years. Often after doing dinner elsewhere (or even dinner at home) we’d hit the WD bar for dessert and/or (many) nightcaps. For most of their run it was the same menu as the dining room. Towards the end when they went tasting-menu-only, you could still order a la carte at the bar. They also got rid of those awkwardly placed bar tables at some point, too.
  12. Oysters with bone marrow, bone marrow app, bone marrow side, bone marrow steak sauce, halibut with (differen) bone marrow sauce, bone marrow skirlie… I have to say I’m a little disappointed they don’t have a bone marrow dessert or a bone marrow cocktail.
  13. Judging by their other two bars (Juke Bar and Trinity Pub) I can’t say I’m even curious. They seem to have formula working for them that involves trivia nights, mozzarella stix, and frozen strawberry margaritas.
  14. Seth Gordon


    Potatoes, rice, lentils, and two kinds of bread. i really like the joint but I’m still not seeing any justification for the price point on that. Or why you couldn’t just order the rabbit without the carb-fest.
  15. I tried some purple rice rolls in the Before Times in Sunset Park. Can’t remember if it was Nuan Xin, though. A few places hawking them sprang up like mushrooms overnight, as seems to happen with This Year’s Taiwanese Food Fad restaurants. As I recall, the one we popped into had replaced one of the Last Year’s Taiwanese Food Fad joints - squid-on-a-stick or neon blue lightbulb drinks or braised eel in waffle cones or something. Anyway, the ones we tried I just found to be carb bombs, and the fillings a bit greasy. There was duck with too much mayo and eel with “cheese” of some sort.
  16. It was mix-n-match here. Though that said, it’s not like the two were notably different. I honestly think with eyes closed most wouldn’t be able to pick one from the other. Though perhaps my palate isn’t sensitive enough. Maybe too much kasha as a child dulled it to subtler expressions of buckwheat. I mean, as with all things, YMMV. I don’t know if having the principals around would make a difference. I’m sure it’s one of their top people in the kitchen, and this is every bit the food they intend to put out. Nothing we ate was BAD - just some of it was a little bland. Had we been able
  17. New soba place across the street from Gramercy Tavern. Branch of a two-century-old restaurant in Japan Lots of hype. Service was non-existent. We sat for well over twenty minutes being ignored before someone took our order. The table next to us appeared to be having the same problem. It was around the forty-five minute mark after our reservation that the first food hit the table. Oddly, this was one of the same major problems at the last new Japanese restaurant we tried. Though this wasn’t nearly as bad as that place. And much like that other place, the food when it finally arrived
  18. I’m not seeing reason for the trepidation either. It looks… fine. Maybe a little generic, at worst. French 37 is from Golden Age Hospitality … they’re kind of all over the place (Le Crocodile, Acme, Tijuana Picnic, Ray’s…) so who knows what we’re in for with that. Nobody’s solved 37 Canal yet, good luck to ‘em…
  19. There were a couple meals at GT back when he had hair that made me feel something love-ish.
  20. Now I’m starting to half-wonder if they were pulling a con on Rosania.
  21. We had a nice outdoor meal at Jungsik in February, though I was bit disappointed they were only running the Greatest Hits menu. I believe they’re back to having a seasonal menu as well now. I just put together a list of suggestions for a friend’s date night, conveniently. I left out places with annoying time limits (coughdonangiecoughcough) Atoboy Her Name Is Han / Take 31 The Fulton Farra Babbo Il Buco (either one) Llama Inn / Llama San ABC Cocina / ABCV Ernesto’s Wayla Kimika La Mercerie Frenchette Tuome Shuk
  22. I’m trying to wrap my head around how the combination of tobiko and gruyere is Scandinavian. Or why it even exists.
  23. Seth Gordon


    So the staff are lovely. COMP DISCLOSURE: a lot. Easily three digits’ worth So that’s all I’ll say in an open forum with my name attached.
  24. Seth Gordon


    Hmm. I’m not getting a shitshow vibe (though I haven’t set foot inside yet) but which form of shitshow are we using? Are we talking Beauty & Essex shitshow or Shang shitshow?
  25. Seth Gordon


    And from what I gather the tasting counter won’t be an omakase (not really his forte) but a kaiseki/kappo. The Bros don’t really go for that. We’ll be there tomorrow (or I suppose technically “tonight” as I write this) - as we were regulars at Kyo Ya this has been something we’ve been looking forward to awhile, with both eagerness and admittedly some trepidation.
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