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Seth Gordon

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Everything posted by Seth Gordon

  1. There’s a barrier, but all the seating is in a sort of tent. It’s “outdoor seating” in name only. Your table is on the sidewalk, yes, but you’re fully enclosed with six to ten other parties. The windows are clear plastic, none of them are open, there’s no air flow. I’m not sure why some restaurateurs don’t understand that if you build something with four walls and a ceiling and put people inside it... they’re inside. Not outside. Or they understand and just don’t give a crap... whatever, that’s their business. But don’t bullshit customers. After walking away from a rez at the su
  2. You’ll need to find something else to live for. Their “outdoor” part... isn’t.
  3. Chistorra, morcilla, stewed white beans, Idiazábal cheese and membrillo. (Not all mixed together.) Braised rabbit, perhaps.
  4. Apparently he’s back in a restaurant again, running one of Brian Malarkey’s 8,000 places on the West Coast. I give it a month before he’s replaced by Ryan Skeen, who will leave two months later himself to open a B&B in Salinas. By then Nate will be the head of chicken sandwich development at Burger King corporate.
  5. Haha. I’d had some Tribe Called Quest going earlier. I’ll blame it on that.
  6. I won’t be terribly surprised if “in the future” we find Sammy’s Roumanian, name and logo having been purchased by a group of investors, is re-opening at the Wynn Las Vegas serving avocado flatbreads and Romanian tenderloin spring rolls with shiitake pesto dipping sauce on a menu by consulting chef Nate Applebaum.
  7. Yeah... sigh. Ayano (the GM) had told me but I didn’t want to accept it. I’m guessing the Yoshida family will do something else in the space, since I believe they own the building. I think business never quite bounced back after chef Sono left, though the food remained just as good. In related news, chef Sono’s new place will be opening... whenever things can open. Tasting menu joint on Ludlow St., on-trend counter a la Ko/Atomix.
  8. Wonder if they’re just dumping some old stock with the takeout list, making room? It looks like those bottles (except the Eyries) from a cursory glance have been removed from the dine-in list. The Eyrie 2-pack is probably well below retail, if you could even find those bottles. Not a bad deal if you can spend $750 on two bottles of wine to begin with.
  9. I didn’t get past the fact that he thinks 26th St is “Downtown” to begin with.
  10. Always. We were actually going to Sobaya just to mix it up, since we usually do Cocoran. Sobaya arguably has better noods, more buckwheaty. Better for a “pure” sobasperience. Cocoran is more about just getting a big hearty bowl with twenty things in it.
  11. We found that out a couple weeks ago the hard way. Walked up specifically to satisfy a lunch soba craving. The folks at Hi-Collar tried to woo us over but I was in the soba zone so we wound up walking all the way back down to Cocoron.
  12. With the caveat that “comfortable” is subjective... Wayla, Sobaya, Kaikagetsu, Saigon Social, Hanoi House, Bessou, Peking Duck House... Kimika for Italiasian. Jungsik for a budget-buster fancy outing.
  13. Raw tails. With something snappy and bitter, like diced green apple and radicchio. Make a little stock from the heads to pour around or sip on the side.
  14. Yeah... the moment a shuttle bus is the only public transportation option is the moment I get a cab.
  15. Market update: Fresh yuzu at Essex Farm. Cheaper than Sunrise Mart, IIRC, and without the ton of single-use plastic all the fruit at SM comes lovingly packed in.
  16. Some new things happening down Two Bridges way... L'Itos (or L'ito's?) - cute little soup n' sandwich takeout place in the shadow of the bridge on Henry St. A collaboration between the owner of Leisir Wine next door and the chef-partner from Sorella that wasn't the Hearst scion. Unfancy, straightforward. We only tried two sandwiches - the "Ash" (ham, pickles & mustard) and the "Stevie" (pastrami and slaw in a pita) and they were both solid, though the pita didn't travel well and had kind of dissolved from the dressing by the time it got home. It said Russian dressing but I swear I tas
  17. Ha, I ate there that night! I was walking South on 5th with a few friends, and about half a block after passing them it suddenly hit me their lights were on. I think they’d borrowed a couple generators from a nearby film set. IIRC there were many oysters, and that steak for two “special” that was a special literally every night since they’d opened. And that hot bread. Speaking of BRPS, dunno if it’s been noted in this thread yet but they closed up shop earlier this year. I hadn’t been in some time but I felt an emptiness nonetheless. It was nice knowing that -if- I needed bone marrow at
  18. I (mostly) like MFG but god, I hope not. I don’t want a $65 pan roast.
  19. Seth Gordon

    Juni

    .... and it opens next Friday 10/2.
  20. Dunno. I guess like anime it's just stuck.
  21. Well, speaking specifically of the strip mall Chinese when I was a wee 'un. It may be worse now, but I'd probably still have a nostalgic attachment to some of it. In the area I grew up (Southeast CT) the game has actually been raised in recent years due to the influx of Chinese immigrants after the casinos opened. Visiting my folks now, there are some really good options. (None in strip malls that I know of, though we had surprisingly good strip mall Vietnamese last I visited.)
  22. They do. It was definitely a bad waiter situation. I was pointing to and saying “Number 5, triple dumpling with bone broth “ and he kept asking “noodles or no noodles?” - To which we were, “huh? Uh... no?” So I guess that’s what we got. Not recommended.
  23. Dining out update for the week: Wu’s: simple lunch. Wonton soup, spring rolls, steamed spare riblets & taro. Something got lost in translation because the soup we got was -not- NY’s #1 Wonton / Triple Dumpling with Bone Broth, but rather one kind of dumpling (shrimp) in a wan chicken stock that brought to mind the broths of the Connecticut strip-mall Chinese restaurants of my youth Did they change the broth? No, other tables I could see had the good stuff. It was boring. I don’t know what got misordered for us our why it’s even on the menu. Spring rolls were oil sponges. Not a good l
  24. That's a little different. You'd think at least the Aperol Spritzes and G&Ts would be made fresh, since they don't involve much work. (Granted, 4/5ths of either of those drinks, even made "fresh" likely came from a can.) For some drinks - those with fresh fruit juice, especially citrus - yeah, sure, I'll give you that packaging or even pre-batching can make a difference. For a typical stirred drink, though, there's no reason a can would affect the contents. And for anything carbonated, a can or bottle could be better. The only problem I see with serving only cans is that in my e
  25. I understand that. I'm just saying there's nothing on paper that's inherently wrong with a canned cocktail. Though any given one could be shit, surely. And not all of Oxalis' offerings are canned, correct? There were other options, I assume.
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