Wilfrid Posted August 29 Author Share Posted August 29 Lots of openings at M.Wells by the way and I just took one. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted August 30 Share Posted August 30 His inspiration is his grandmother, an Italian-born French woman who exposed him to an amalgam of regional cuisines — Lombardy in northern Italy, Nouvelle-Aquitaine in southwestern France, and Provence in the southeast of that country. He summarizes the style with the French phrase “comme dans l’arrière pays,” or “like in the old country,” which here in New York City he interprets as “time-intensive, craft-based, regionally specific French dishes with a little bit of Italy peppered in by way of Provence and a few recognizable classics.” He says the menu may include trout mi-cuit with beans, chanterelles, and clams; lamb stew with capers, olives, and summer savory; stuffed Bang Island mussels with costata romanesco squash and saffron; or bottarga on rye toast with goat’s butter. _______ it all sounds very interesting although i am unsure whether the cuisine will be simpler (like it is in the old country) or if it will be gussied up: click Quote Link to comment Share on other sites More sharing options...
backyardchef Posted September 20 Share Posted September 20 “A chopped sandwich means there are just so many more chances for texture,” Quote Link to comment Share on other sites More sharing options...
small h Posted September 20 Share Posted September 20 But do the chopped sandwiches hark back to the dish's working-class roots? 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 21 Share Posted September 21 Now that I'm up there a lot, I've been having Hadjii's chopped cheese. I have to say I don't see what the big deal is. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 21 Author Share Posted September 21 I think I’ve only ever had chopped cheese once. At that neat little butcher shop on the UWS which also had tables and a short menu, what was it called? ETA: White Gold Butchers Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 21 Share Posted September 21 Gold Star? White Star? Something like that. That chopped cheese was highly um controversial (although I myself think that the people complaining that "elevating" the dish caused them to make it more expensive can bite me) (as Hajii's original sort of proves). Quote Link to comment Share on other sites More sharing options...
The Flon Posted September 23 Share Posted September 23 (edited) On 9/21/2024 at 6:16 PM, Sneakeater said: Gold Star? White Star? Something like that. That chopped cheese was highly um controversial (although I myself think that the people complaining that "elevating" the dish caused them to make it more expensive can bite me) (as Hajii's original sort of proves). It was a terrific version of the sandwich and I was sad when their place closed. The two partners went on to start a butcher shop/farm in update NY that did deliveries to NYC once a month during pandemic. good product. I think one of their workers passed away and the whole concern shut down soon after. Edited September 23 by The Flon Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 23 Author Share Posted September 23 I had forgotten it was a Friedman/Bloomfield place, but those of course are not the partners you're referring to. Quote Link to comment Share on other sites More sharing options...
The Flon Posted September 23 Share Posted September 23 49 minutes ago, Wilfrid said: I had forgotten it was a Friedman/Bloomfield place, but those of course are not the partners you're referring to. Yes, it was a pair of women who had worked at the Breslin, Spotted Pig or both Quote Link to comment Share on other sites More sharing options...
Diancecht Posted September 27 Share Posted September 27 someone on threads says that the vegetarian pastrami sandwich at katz’s tastes of sadness i’d add, “with a dash of dan barber” Quote Link to comment Share on other sites More sharing options...
small h Posted September 27 Share Posted September 27 How have they tasted it already? The Time Out piece says it's being offered tomorrow. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted September 27 Share Posted September 27 lol i didn’t think he was being literal Quote Link to comment Share on other sites More sharing options...
small h Posted September 27 Share Posted September 27 4 hours ago, Diancecht said: lol i didn’t think he was being literal Oh! This makes a lot more sense in context. Not “tastes of sadness” but “MADE of sadness.” In response to an invitation to guess what it’s made of. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted October 27 Author Share Posted October 27 I peeked through the window of PB Brasserie this afternoon (PB=from the Ponty Bistro guy). Lovely space, very appealing bar. But the menu is predictable, oysters, lobsters, steaks. Best thing about the wine list, $70 is a bargain mark-up on a bottle of Moet. Maybe I just get a martini and a cone of calamari to check out the bar. Quote Link to comment Share on other sites More sharing options...
SethG Posted October 31 Share Posted October 31 On 10/27/2024 at 5:00 PM, Wilfrid said: I peeked through the window of PB Brasserie this afternoon (PB=from the Ponty Bistro guy). Lovely space, very appealing bar. But the menu is predictable, oysters, lobsters, steaks. Best thing about the wine list, $70 is a bargain mark-up on a bottle of Moet. Maybe I just get a martini and a cone of calamari to check out the bar. On the subject of champers markups, a bottle of Jacquesson Terres Rouge we had at Time & Tide was about 40 bucks below the nearest retail price I could find. Nice to see the Crown Shy pricing continuing. Quote Link to comment Share on other sites More sharing options...
Simon Posted October 31 Share Posted October 31 1 hour ago, SethG said: On the subject of champers markups, a bottle of Jacquesson Terres Rouge we had at Time & Tide was about 40 bucks below the nearest retail price I could find. Nice to see the Crown Shy pricing continuing. How was the food? Quote Link to comment Share on other sites More sharing options...
SethG Posted October 31 Share Posted October 31 2 hours ago, Simon said: How was the food? Everything we had ranged from good to very good. Everything we had also ranged from uninspired to totally forgettable. (Except the wine, that was phenomenal. I’d go buy a bottle for home use if it didn’t cost more at the store.) Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted November 2 Author Share Posted November 2 I just read Schneier’s review of Radio Kwara which certainly sounds interesting. But does it strike anyone else as odd that a place with no wine (no alcohol) is charging corkage for BYO? Quote Link to comment Share on other sites More sharing options...
small h Posted November 3 Share Posted November 3 Very odd. Corkage offsets the restaurant’s loss when you don’t order from their wine list. If they don’t sell wine at all, they’re just taking your money for no reason. Maybe they’re members of the Women’s Christian Temperance Union. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted November 3 Author Share Posted November 3 Exactly. $20 apparently. Quote Link to comment Share on other sites More sharing options...
MitchW Posted November 3 Share Posted November 3 How about breakage, some extra work and maybe even a longer stay when dealing with customers who bring wine? Whether you think $20 is fair or not is a whole other story. 1 Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted November 3 Share Posted November 3 I wonder if this model will work: an entirely BYO restaurant, not just BYOB, but BYOF as well. The restaurant offers chairs, tables, plates and glasses, and charges $20 corkage, and separately $20 plateage. 1 Quote Link to comment Share on other sites More sharing options...
AaronS Posted November 4 Share Posted November 4 On 11/2/2024 at 3:13 PM, Wilfrid said: I just read Schneier’s review of Radio Kwara which certainly sounds interesting. But does it strike anyone else as odd that a place with no wine (no alcohol) is charging corkage for BYO? whit's end does this too. Quote Link to comment Share on other sites More sharing options...
Steve R. Posted November 4 Share Posted November 4 and petit crevette in bklyn. Quote Link to comment Share on other sites More sharing options...
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