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About SobaAddict70

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  1. If you're going to moderate, you should probably do a better job. You could, for instance, start with my comment upthread posted at 1:39 am and then continue from there. Or are "personal attacks" only mod-worthy if they're made against currently existing members? I'll stop when I feel like stopping. Or you'll do what? Inflict the banhammer? Oooo, I'm so scared! #sarcasm That would probably be the best thing that happened to me, ever.
  2. If you want to continue attacking me, I'm more than happy to participate. OR if you'd like to leave me alone, I'll reciprocate. Your choice.
  3. That's funny, Orik sure didn't think they were attacks. I was just thinking the other day that I needed my recommended daily allowance of degradation, MFF-style. Too bad omnivorette isn't around anymore... Nice to see some folks haven't lost their touch.
  4. I'm sure LC is a good restaurant on some level but my experience there continues to validate my theory that San Francisco is a town of mostly mediocre restaurants compared to NYC. I'm just not terribly interested in going there again and spending $$$ to find out I'm wrong.
  5. You can believe whatever you like. I'm only reporting on my experience. They certainly don't know how to serve (seriously).
  6. The cabbage was their vegetable of the day. If their spaghetti is gluey, there are lots of problems in the kitchen that would make me question whether ordering fish would be worth it. ETA that along with other basics like roast chicken and scrambled eggs, pasta is one of the tests I use to see if a restaurant executes well. They've got a limited menu consisting of elemental, simply done food and it didn't taste right. The texture was off, the condimento was not as strongly flavored as I had been led to believe...it was rather average. For $22, it was an insult to my wallet. It's a ni
  7. Doesn't the menu specifically state no cellphones or pictures (seriously)? I didn't see any of that language, and they didn't stop me from taking any pix.
  8. Supposedly the reason why they didn't bring any plates for the bread was because it's done that way over in Sardinia. But for the contorno, that was just bizarre.
  9. A soft-boiled egg with salt, black pepper, served atop some slow-roasted cherry tomatoes earlier this morning.
  10. We wanted to like it, but I'm not sure what went wrong. Very good bread which was served with no butter, or any plates accompanying them. WTF? Arugula, burrata and anchovy. Nicely dressed salad. Best dish of the evening -- stewed baby octopus in tomato sauce. Braised cabbage with onion and anchovy. Needed oomph, probably a little bit more onion, and a touch of salt. They didn't bring any plates to go with this. Seriously. Spaghetti with garlic, oil, bottarga. I ordered this based on the strength of Steve R's description upthread. It was just "fine". ETA that
  11. We saw some key limes today which I probably should have bought, for lime curd, lime pickle and preserved limes....
  12. I guess I probably won't get used to it for a little while, not until I've been living here for a few years...
  13. Pork chops from Rancho Llano Seco, marinated with a mixture of salt, black pepper, garlic, rosemary and fresh bay leaves for 6 hours. Salsa verde fixings: 1/4 cup flat-leaf parsley leaves 1/4 cup basil leaves juice of half a lemon 1 minced garlic clove 3 anchovy fillets a pinch of sea salt a scant pinch of crushed red pepper flakes Process until you obtain a coarsely textured paste. Stir in extra-virgin olive oil until you have a loose sauce. If you need proportions, 1/3 cup extra-virgin olive oil is about right. Taste for salt and pepper, then use as desired. This is a pant
  14. Each of these are as large as your hand. Unusual seeing English peas in the autumn. Ditto for sunchokes which typically appear during January and February in NYC. Today: pork chops, salad greens, tomatoes, potatoes, herbs (chives, rosemary), pluots, Bosc pears, Sierra Beauty heirloom apples, brussels sprouts, cranberry beans, Sungold tomatoes, heirloom garlic. Then we went into the Ferry Building and bought some Rancho Gordo chickpeas.
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