splinky Posted February 12 Share Posted February 12 in every one of these, she's fairly distracting to the people she shadows. Quote Link to comment Share on other sites More sharing options...
mongo Posted February 12 Share Posted February 12 i used to call for more south asian representation in american food media. after priya krishna's rise i realized i needed to be more specific. 2 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted February 12 Author Share Posted February 12 i missed this january 2025 update of an article that was originally published in april 2024: This former food-hall stand serving fare from Kerala, a state on the southwestern coast of India, has found a larger home for its loud flavors, courtesy of the owners Margaret Pak and Vinod Kalathil. Everything here, down to the stainless-steel plates the food is served on, feels home style. Expect fish fries, yogurt rice and coconutty curries whose remnants you’ll eagerly sop up with appam, lacy domes made of rice and coconut. Even the more playful dishes, like Tater Tots dusted with chaat masala, feel like clever snacks devised in a pinch by an enterprising home cook. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted February 18 Author Share Posted February 18 off-topic, but did you know the nyt has a program where you can study how to review restaurants? the price tag is $6,990 not including fees. ———— This course will encourage students to deeply explore their own thoughts and ideas about food and food culture and to let their experiences inspire their own expressions via the lenses of contemporary food movements. In addition, students will meet the innovators, critics and observers of emerging trends in each of the fields that drive food conversation, and investigate how they are building their careers to succeed. This multidisciplinary approach to learning encourages students to sample different fields and employ critical thinking and creative problem-solving skills. The course is geared toward students eager to discover their passions and try something new. From site visits and excursions to lectures by expert practitioners, the course is curated to give students a newfound sense of direction for their future studies by examining a diverse selection of subject material. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 19 Share Posted February 19 That's hilarious. There are perhaps two or three paid restaurant review gigs in the city. I guess you can pay to be a better blogger (do restaurant blogs still exist)? Quote Link to comment Share on other sites More sharing options...
small h Posted February 19 Share Posted February 19 It's giving serious "become a yoga instructor" vibes. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted February 19 Author Share Posted February 19 6 hours ago, Wilfrid said: do restaurant blogs still exist yes - now in the form of podcasts like toqueland Quote Link to comment Share on other sites More sharing options...
Diancecht Posted February 19 Author Share Posted February 19 (edited) whoops, that was a show in 2013 under the wrong name 🤔 this is more like it. it was published 6 days ago. the podcast is andrew talks to chefs Edited February 19 by Diancecht Quote Link to comment Share on other sites More sharing options...
rozrapp Posted February 19 Share Posted February 19 12 hours ago, Wilfrid said: … (do restaurant blogs still exist)? The only blog I know of entirely dedicated to restaurant reviews is endoedibles.com, by Dr. Michael Uzmann, aka uhockey. (Note: I post about restaurants on my blog but not exclusively.) Quote Link to comment Share on other sites More sharing options...
Simon Posted February 24 Share Posted February 24 https://messaging-custom-newsletters.nytimes.com/dynamic/render?uri=nyt%3A%2F%2Fnewsletter%2F8b0c027a-4bfc-54e6-bd2e-7788ee8cdc9d&sendId=191814&productCode=PW&isViewInBrowser=true "It’s food that doesn’t just please, it woos" strikes me as Melissa Clark doing a bad Ruth Reichl impression. 1 Quote Link to comment Share on other sites More sharing options...
backyardchef Posted February 24 Share Posted February 24 "But Mr. Vongerichten and Mr. Benno are too exuberantly talented to leave it at that. And together, they’ve transformed a fine-dining punch list into an alchemically rich menu that goes to great lengths to seduce. Both crowd-pleasing and daring, it features food that amuses you, delights you, inspires you to explore corners of your appetite you didn’t know you had. Four Twenty Five is not a restaurant that forces you out of your comfort zone, but it doesn’t leave you stranded there, either, staring into your Chardonnay." It's a floor wax AND a dessert topping. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted February 24 Share Posted February 24 I got to "an alchemically rich menu" and spontaneously combusted. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 25 Share Posted February 25 If you want to hunker down in your chef worship zone that review is a safe space. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted March 13 Author Share Posted March 13 The chefs pack so many smart ideas into even the simplest of dishes. Chicken bouillon powder was whisked into the sauce of the eggs mayo for a savory burst. Chewy, marshmallowy chunks of toasted Pavlova were hidden, like Easter eggs, in the orange-lemon sorbet. Even the bread was its own revelation — baguettes from the French bistro Balthazar warmed in the combination oven, which steams and softens the interior while giving the crust extra crackle. Not a single dish played it safe. The black pudding’s rich, meaty essence was enlivened with pickled kumquats, Thai chilies and a base of puff pastry as delicate as tissue paper. That classic French standby, crème caramel, had a bitter avalanche of coffee granita sliding down the wobbly custard. click Quote Link to comment Share on other sites More sharing options...
small h Posted March 13 Share Posted March 13 My favorite part was her marveling at the reheated bread. 1 Quote Link to comment Share on other sites More sharing options...
backyardchef Posted March 13 Share Posted March 13 4 hours ago, small h said: My favorite part was her marveling at the reheated bread. That's because they don't play it safe Quote Link to comment Share on other sites More sharing options...
small h Posted March 13 Share Posted March 13 Just now, backyardchef said: That's because they don't play it safe Dare to toast. 2 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted March 13 Share Posted March 13 Not far from Eel Bar. I like the sound of the blood pudding despite that description. But then I read tiny room, packed since it opened, long line for walk-ins... They don't take reservations for 1 and there is nothing on Resy for 2. :shrug: Quote Link to comment Share on other sites More sharing options...
Diancecht Posted March 13 Author Share Posted March 13 the larger restaurant space coming soon sounds more enticing. i read that review and immediately thought of “the reincarnation of momofuku ko” Quote Link to comment Share on other sites More sharing options...
Simon Posted March 13 Share Posted March 13 (edited) I went with a group of six and ordered the entire menu. We had the only table in the space. The stool seating at the counters looked cramped and uncomfortable, though our table was very nice. The food's very much French bistro / bistronomie food with Viet accents (I guess that's what meant by "reverse colonization"?). Appetizers more interesting than the mains. Excellent black pudding. Edited March 13 by Simon Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted March 15 Share Posted March 15 Matt Schneier reviews it in New York this week, also saying it's always full but confirming that the restaurant has been asking critics not to review it. Nice to have that luxury. His tip is to get in the walk-in line at 5, half an hour before it opens. I wouldn't care but he also raves about the black pudding -- while adding that it's not always on the menu. Hartbreak's Snack Bar. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted March 26 Author Share Posted March 26 hmmm “I love the romantic ideal of going into a restaurant and sitting at the bar and striking up a conversation with a bartender,” he said. “But oftentimes in practice, I am just consumed with anxiety” about standing out. This is part of the paradox of solo dining. Even as Americans are spending more time on their own, many find eating out alone to be rife with awkwardness and judgment. And many restaurateurs, who already run their businesses on thin profit margins, worry that tables for one will cost them. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted March 26 Author Share Posted March 26 it’s been a long while since i went out as a solo diner, but i’ve never felt any of the stigma being discussed in the article. maybe i’m the odd one out. 🤷🏻 Quote Link to comment Share on other sites More sharing options...
MitchW Posted March 26 Share Posted March 26 Priya should take a fucking Ativan, and get on with it. Quote Link to comment Share on other sites More sharing options...
MitchW Posted March 26 Share Posted March 26 And for what it's worth, I love dining solo at the bar. Or even dining duo - at the bar. Quote Link to comment Share on other sites More sharing options...
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