uhockey Posted January 31, 2012 Share Posted January 31, 2012 Sporting Gentleman's lunch at Manzo yesterday. Vitello Tonnato, Braised Veal Shin. Both correct and lovely. But why can't they have better btg wine choices? Is the online menu similar to what they had at lunch yesterday? Seems they never update it. Quote Link to post Share on other sites
Anthony Bonner Posted January 31, 2012 Share Posted January 31, 2012 pretty similar. A few deletions and additions. Obviously its a Winter tasting right now, but I didn't look at that at all, so can't speak to it. Quote Link to post Share on other sites
SLBunge Posted January 31, 2012 Share Posted January 31, 2012 Sporting Gentleman's lunch at Manzo yesterday. Vitello Tonnato, Braised Veal Shin. Both correct and lovely. But why can't they have better btg wine choices? What Sporting Gentleman can't drink a bottle with lunch? Quote Link to post Share on other sites
Wilfrid Posted January 31, 2012 Share Posted January 31, 2012 I remember going for a bottle of Chianti at Manzo's even though I was by myself. Much better value (even if I hadn't finished it, which I probably did). By the glass prices are now so out of control, that it's often wise to choose an inexpensive but drinkable bottle. Quote Link to post Share on other sites
Suzanne F Posted January 31, 2012 Share Posted January 31, 2012 Esp. since you can bring the leftovers home. Quote Link to post Share on other sites
Robert Brown Posted February 1, 2012 Share Posted February 1, 2012 For whatever it means, the Cheataly wine shop sells a bottle of Peppoli for almost 50% more than Garnet or Yorkshire. I imagine the greed spills over into the restaurants. As for "shitty European beef", the best steaks I have ever bought are the Chianina ribeyes (with the bone) I get from the class butcher in Bordighera. Of course the quality varies, but when I get a good one, it's superior to the best I have ever bought at Lobel's. Quote Link to post Share on other sites
Daniel Posted February 11, 2012 Share Posted February 11, 2012 Eating a porchetta sandwich from Eataly as I write.. It's delicious... thin slices of porchetta topped with a pickled relish.. More like olive oil and vinegar.. there is some carrot in the relish.. A wonderful sandwich.. it was one of the cheaper options at the panini place.. and it was not a pressed sandwich, served room temp.. I also ordered a macchiatto.. It felt it was pretty bad actually.. There is always a slow moving line at the coffee spot so, I have never had the patience to wait for one.. this morning it was empty and I was not a fan.. picked up 10 pounds of veal bones at the butcher.. they are 2.80 cents a pound.. cheaper than most butchers. meat case looks beautiful.. grabbed some semolina. life is good Quote Link to post Share on other sites
Nancy S. Posted February 11, 2012 Share Posted February 11, 2012 Eating a porchetta sandwich from Eataly as I write.. It's delicious... thin slices of porchetta topped with a pickled relish.. More like olive oil and vinegar.. there is some carrot in the relish.. A wonderful sandwich.. it was one of the cheaper options at the panini place.. and it was not a pressed sandwich, served room temp.. I also ordered a macchiatto.. It felt it was pretty bad actually.. There is always a slow moving line at the coffee spot so, I have never had the patience to wait for one.. this morning it was empty and I was not a fan.. picked up 10 pounds of veal bones at the butcher.. they are 2.80 cents a pound.. cheaper than most butchers. meat case looks beautiful.. grabbed some semolina. life is good Great to know about the veal bones, both in terms of availability and price. Quote Link to post Share on other sites
Orik Posted February 11, 2012 Share Posted February 11, 2012 Must be really slow tourist season right now, as I managed to actually shop here for the first time a couple of days ago. Pricing is kind of random - like, someone set all the mushroom prices per pound at what I believe are supposed to be the 1/4 lb prices, but other items are marked up substantially. Salvatore Ricotta a bit more expensive than at Whole Foods, but also 100% more spoiled (in general, the cheese situation seemed not good, with all kinds of fuzzy things growing where they shouldn't). Produce is still very good. Quote Link to post Share on other sites
Anthony Bonner Posted February 11, 2012 Share Posted February 11, 2012 the randomness of the pricing really cannot be underemphasized. Some things are tremendous deals, others borderline insulting. Other than the produce pricing which is generally good it is hard to generalize what is well priced and what is not. I tend to think the proteins are not well priced. Quote Link to post Share on other sites
joethefoodie Posted February 11, 2012 Share Posted February 11, 2012 I also ordered a macchiatto.. It felt it was pretty bad actually.. There is always a slow moving line at the coffee spot so, I have never had the patience to wait for one.. this morning it was empty and I was not a fan.. I think they're pulling Lavazza coffees, which really aren't that good. Or bad, depending. Salvatore Ricotta a bit more expensive than at Whole Foods, but also 100% more spoiled (in general, the cheese situation seemed not good, with all kinds of fuzzy things growing where they shouldn't). Was this in the self-serve area? The cheeses I've bought at the manned counter have all been pretty good, and they slice the cured meats very well, which I find increasingly hard to find (proper slicing) elsewhere. Quote Link to post Share on other sites
Robert Brown Posted February 12, 2012 Share Posted February 12, 2012 How you make out in the produce section is now hit or miss. When Cheataly first opened, the produce was generally quite okay. Now you are likely to encounter either the quite okay and actually excellent produce or, as in two of my last three visits, herbs, mushrooms and vegetables that are wilted and discolored. Either these Baldor people service Cheataly on a less-than-regular basis or the materials sit in the basement longer than they should because no one wants to throw anything out. Quote Link to post Share on other sites
Daniel Posted February 12, 2012 Share Posted February 12, 2012 It is interesting because as I was laying in bed thinking of Eataly.. I pictured the produce,bakery, cheese, the meat, and fish being handled by some maestro of sorts.. Taking in fresh food, moving things according to time through the various restaurants.. Like, fish is getting old, time to run a special through Il Pesce.. Trimmings from the butcher being used in house for stocks and pasta sauces and fillings or pizza toppings around the store. Vegatables have been slow selling at the market, time to do some awesome soup or vegetable plate at Verdura.. I even pictured from the bakery the bread crumbs and bread soups and salads being moved through the restaurants. Cheese being baked into breads or soups and pastas. It was this huge sort of symphony of sharing, leaving nothing to waste. what is more Italian than that. I assume that's what they are doing Quote Link to post Share on other sites
Rail Paul Posted February 13, 2012 Author Share Posted February 13, 2012 Bloomberg TV did an extended interview and walk about at Eataly earlier this week. Their reporter Carol Massar and Lidia Bastianich sniffed produce, sampled wines, discussed pasta, and had a plate of a ragu. The Italian founder of Eataly was also there, and mentioned that he, plus Batali and Bastianich, have been approached to open Japanese and Chinese outposts of the operation. At some point, there was a mention that they're quite pleased with the grosses in NY and feel the place has met its targets and then some. The interview has been cut up and served in various pieces on TV over the past few days. Although I haven't looked, I'm sure it's on the Bloomberg TV website, and probably all over YouTube. Quote Link to post Share on other sites
prasantrin Posted February 13, 2012 Share Posted February 13, 2012 Bloomberg TV did an extended interview and walk about at Eataly earlier this week. Their reporter Carol Massar and Lidia Bastianich sniffed produce, sampled wines, discussed pasta, and had a plate of a ragu. The Italian founder of Eataly was also there, and mentioned that he, plus Batali and Bastianich, have been approached to open Japanese and Chinese outposts of the operation. . . . But there is already a Japanese outpost which, iirc, opened before the NYC one. There are actually two branches in Japan--the main in Daikanyama and a second one in Nihonbashi. Quote Link to post Share on other sites
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