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About GerryOlds

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  1. GerryOlds

    Damon Baehrel

    The New Yorker resurfaced their 2016 profile on Twitter for whatever reason and my curiosity about what DB is up to these days led me to this article from 2019 with accompanying video: https://hvmag.com/food/damon-baehrel-the-man-the-myth-the-menu/ Strange guy!
  2. I'm totally with you on that editorial decision, though he's calling it a review on Instagram: https://www.instagram.com/p/CLN87KOBgus/ Either way, it looks promising. Will probably wait until the weather is conducive to outdoor dining again to check it out.
  3. Wells tackles takeout at Falansai: https://www.nytimes.com/2021/02/12/dining/falansai-review-vietnamese-food.html
  4. They better bring back Dani Luv when they reopen
  5. From the signage it looks like a second location of the place in Greenwich Village, which is great news!
  6. GerryOlds


    Hergatt opening *something* in Soho (around September, apparently...): https://www.instagram.com/p/CC6b0sHFU-2/
  7. I've ordered from Lahori a few times but never been in person. Breads are great, as are most of the vegetables (okra, pakora curry, and saag get special shout outs). Even better (imo) is Jalsa, which I believe is owned by two ex-FOH staff from Lahori. Their paneer is the best I've ever had, like soft and fluffy dumplings.
  8. Do you have (or can you order) any ginger? I'm about to make a batch of ginger-scallion sauce a la Great NY Noodletown / Momofuku (Chang's version calls for sherry vinegar) with my boringly normal-sized scallions. Versatile (toss with noodles, roasted vegetables, goes with pretty much any protein) and lasts for a few days.
  9. My parents had it and have all but recovered, seemingly. They were able to get tested, though it took over a week for them to get the results. My friend's father had it and died five days after his first symptoms.
  10. What happens to a place like Mekelburg's during the pandemic shutdown? Is the grocery open but the restaurant/bar closed? Daniel, how are you faring with everything?
  11. I really like this place. No clam pie when I went, but enjoyed a combination of salami and red onion. Great point about the bread competing with the excellent dough. Whit's End out in Rockaway Beach makes an outrageously good smoked bluefish dip served with pizza dough toast points that is almost better than the pizza.
  12. I completely disagree. Who decides what's "native" and what isn't? My point was that, while West African cooking is newer to NYC than Ashkenazic, after four-plus decades, it's become intrinsic to the city's dining landscape, even if food media and most people don't treat it that way.
  13. I'm partial to Toné Café in Brighton Beach.
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