Jump to content

Recommended Posts

  • Replies 75
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

May be there for a couple of nights.   Ideally I would like a "best restaurant in town" type of suggesion, plus a suggestion or two for traditional/local/historic. For example, a traditional shore

Maybe it's time I rescheduled that trip.

Nibbling in New England.   I'm doing a little nibbling in New England. Had to pass thru Providence on Wednesday and overnight it there. Manic munch for lunch. Re-immersed in Italian in the eveni

  • 5 months later...

Don't with the italian. Go to fortnight, drink some wine.

Thanks for the heads up - I certainly didn't know this place.

 

But I think for her b'day dinner, we'll go to Birch; I don't think my wife is that big on places that focus on eliminating food waste. Though heaven knows I try to do that at home! Maybe we'll go the night before.

 

From their website:

 

Food at Fortnight is focused on elimating food waste which is endemic is the restaurant industry. When you come to Fortnight expect to see a constantly changing menu focused on foods like pickles, braises, rillettes, smokes, cures, brines, soups, stews, and ferments that get better with time. It's also a wine bar, so there's cheese, bread, olive oil, olives, charchuterie. It's also a bar, so there's bar nuts.

Link to post
Share on other sites

 

I'm surprised you don't stay in the haunted hotel.

 

But seriously, I have no choice or say in the matter.

 

 

Well, that may be a fun surprise for Miss K, if we have a reason to go back!

  • Like 1
Link to post
Share on other sites

Oberlin satisfied last night. One of the two pastas we ordered wasn't up to snuff; the whole wheat one, with rock crab, was a little mushy. But the spaghetti-ish cacio e pepe was done well.

 

But otherwise, our meal was a fine one. Great brandade and a fine cranberry bean dip to start. Those two pastas. And then a whole John Dory, cooked just right, was delicious.

Link to post
Share on other sites
  • 3 years later...

I thought I was last here a couple of years ago, but no, five years ago, although as 2020 n’existe pas, call it four. 

And a remarkable meal at Persimmon on the East side. Simple, almost cafe-like room, but a chef’s counter too where Chef was doing some very precise things.

For example, a lamb-three-ways entree and I would not expect any Manhattan restaurant to nail more than two out of the three ways. Slow-cooked lamb belly, braised shoulder formed into a small medallion, roast loin. I fully expected the loin to be dry and chewy…but it was great, tender and juicy.

This was preceded by a neat little combo of seared foie gras, marinated black grapes and crunchy little cubes of rhubarb.

And before that a “Scotch” duck egg: the sausage wrapping with breadcrumbs replaced by fine-ground crispy prosciutto in the breadcrumb role, no sausage, the egg warm and runny.

I am unaccustomed to such sheer competence. Also, an admirably long list of half bottles, so there was plenty of Gigondas with the lamb.


 

 

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...