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Seth Gordon

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Everything posted by Seth Gordon

  1. We'll be at the former Friday. Might try doing a walk-in at the latter Saturday lunch before our farmer's market run.
  2. Yeah, true. These were like, size-of-cherries unripe, fully green, with a gelatinous edible pit. I guess the idea was to use then the way you’d use green almonds. Or to cash in on that unripe strawberry fever from a few years ago. I sliced one up in a salad with dandelion greens, burrata, and (ripe) strawberries. They weren’t offensive but not terribly interesting either. I have a vague memory of seeing some preserved unripe apricots in an Italian market, and being curious but not trying them because there was “truffle” something in it. I think it was at Falai’s coffee shop
  3. Haha. Those guys. They’re nice. Sometimes they’ll have interesting things that you won’t find anywhere else in the market. Like, bergamots or castelfranco or unripe apricots or fresh carob pods or whatever. Or caraflex cabbage I imagine. But the $8.99/lb fennel bulbs or $7 onions, nah.
  4. We did Chef Collective early on. That was fun, just getting whatever was in each week’s mixed veg box. Like a CSA without the commitment. And Mercato a few times. Only done Regalis for gigs where I wasn’t paying (but took a fair share of leftovers home) The Baldor Home Edition was a bit frustrating, as half the catalog still had minimum sizes more suited for restaurants. They may have fixed that by now, if they’re still doing it. Once we finally felt comfortable going to the market though, we went back to Essex and a couple weekly walks to USQ for everything. (Also got some rabbits
  5. I’m a bit mystified as to why an entire separate crew needs to be brought in for a braised rabbit.
  6. Seth Gordon

    Dhamaka

    Exactly. (Also I’m acquainted with one of the principals so I won’t dis them publicly, not that they’d ever see this.)
  7. Oddly, it had the opposite effect for me. While in The Before Times I made regular - once or twice a month - trips to far-flung neighborhoods to go ingredient hunting, my reticence to take the subway anywhere besides the one stop between my and the SO’s apartments led me to make do with what was within walking distance from either of our places. There was an early flirtation with online ordering from specialty places, but that fizzled. Buying apple blossoms from Baldor isn’t quite the same as the joyful surprise of stumbling onto a jar of fermented durian clam sambal in the back of an Indones
  8. Seth Gordon

    Dhamaka

    Been a couple times now, once for snacks & cocktails at the bar and the other night for a full dinner. Oddly, had a very similar lineup as Steve -eggplant, paneer tikka, lamb ribs, sweet peppers (also comped) and mutton. And that chicken mince Scotch egg looking thing I can’t remember the name of. I also appreciate how while much of it was spicy no two dishes read the same on the palate, they were all quite distinct. (Though in the case of the chicken n’ egg dish, that taste was a bit heavy on the raw garlic) So far the favorite has been the kidneys & testicles. Though I do wish i
  9. That’s all true. They probably shouldn’t have described themselves as “nose-to-tail” to FloFab. Anyway if you need brains, IIRC we got them from Ottomanelli’s (Bleecker St) for the Beard House dinner. Special order. They weren’t sourced from a family farm where the calves are raised on craft beer and spend their days foraging in an apple orchard, but higher quality than you’d get from C-Town.
  10. According to their website/Resy it’s the same prix fixe for either d̷i̷n̷n̷e̷r̷ experience. I’d bet after a month of not selling out some changes to that might be made.
  11. That’s kind of lame. There ARE butchers that sell tripe. Hell, I can get it at my nearest C-Town. Or any meat market or grocery store in any Chinatown. They just don’t want to do it.
  12. Sure. Raw, though. And probably special order. You have an old family recipe? While I’m glad to see a notable chef put them on a menu, they don’t justify the price tag. The last time I had cheffy brains was 2018 at the James Beard House. That meal might have been worth $185. It might have even cost $185 (I didn’t pay) but it was also like eight courses. The brains were damn good, though.
  13. Sure, but that’s hardly a luxury-price ingredient.
  14. I -didn’t- expect it to be more than Le Bernardin, though. (Especially when you don’t even get to choose two of your courses) I’m sure I’d like it. I’m not sure I’d leave feeling it was worth the cost, though, for two savory courses and two other courses I could probably give two shits about. Which would drastically reduce my like. i mean, we’ll go, don’t get me wrong.
  15. Last time I was at Dominick’s I ate a pork chop as big as my head and I thought I -might- die in the cab after lunch.
  16. Seth Gordon

    Francie

    I saw the first evidence of its existence a couple days ago, Pichet Ong posted a clip on his Instagram. Oddly, he also posted about the Francie duck recently. Maybe he’s on a large-format dish tour.
  17. Because I couldn’t resist going to two umlauted restaurants in a 24 hour span. Based on lunch, we’ll be back for dinner. An assortment of tacos, all very good though for the price they could honestly doll them up a little more. The Hongos I probably wouldn’t order again. Shrimp ceviche was great. Their take on a Michelada (with tamarind & ginger) maybe went a step beyond what you might still call a Michelada. It was a bit sweet, and came off more like a beery chamoyada - not a bad thing to be on a hot day. If only it hadn’t taken fifteen minutes to make. Servic
  18. Not bad. The bread course was fun and cute - the little pancake fish with seaweed butter. It really needed a touch of salt, though. A few flakes scattered on the butter for seasoning and crunch would’ve made a huge difference. Yellowtail, no complaints. I appreciate that the fish was a little “fishy” and showed through the more potent flavors on the plate. Soft-shell was the best dish of the night, though like the bread it was missing a little something-something... in this case acidity. A wedge of lime on the side would have elevated it. The entree courses... eh.
  19. Ah, cool. Was curious when they opened, we had a rez for this Thursday... looking more forward to it now.
  20. So I was about to make a rez at Angie Mar’s new place when I saw it’s a $185 prix fixe for what appears to be three courses. At least I assume three. They only list two on the website, but I’m guessing there’s a dessert included. So... I think we’ll wait. Had been looking forward to it, since she was putting out the best food of her career during The Outdoor Era. The Trois Chevaux menu... just reading it might have given me gout. Foie gras as an entree, sheesh. And bringing back a dress code, the same week Le Bernardin drops theirs. I dunno... I hope she’s dumped all the di
  21. Seth Gordon

    Yuco

    They know better. They know that adding tacos gobernador to their existing menu and the word “Sinaloa” to their name does not a Sinaloan restaurant make. (Or a fish taco and “Tijuana”, or mole negro and “Oaxaca”) - they don’t need to be a culinary school grads to know that. Mind you, I don’t give a hoot if a Pueblan is making chilorio any more than I’d care if a Pueblan is making my pho or my sushi, as long as it tastes good. Authenticity pedants are boring. Simply noting that restaurants making false or exaggerated claims about what they serve is reasonably common. Not to single out Mex
  22. Seth Gordon

    Yuco

    It’s still shady marketing whoever does it. It’s somebody trying to cash in on the desire for something they’re not, and creating a false impression of it to those not already familiar. They’re the truffle oil of restaurants. Ha.
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