Ops Pizza

[Steve R.]

Its important for the village elders to keep our history alive. I mean, how else would anyone know this stuff?

[Sneakeater]

I spend half my life telling other people that. And the other half trying to remember where I left things.

[Jesikka]

Its important for the village elders to keep our history alive. I mean, how else would anyone know this stuff?

I guess I'd better recall it if it were transmitted by ancestral ballad or even perhaps a dirge?

[Wilfrid]

Regale is again with that tale of yore, of the original location of Chanterelle.

 

:British-humor:

[johannabanana]

The Saturday Carbonara pizza is now my second favorite, here, after the Pops.

[Patrick]

Was here last night. Pretty quiet night. The wine selection is alot of fun, the staff could be a bit more knowledgeable, but the tasting pours are huge so who am I to complain. Had a salad and a pizza. Salad was a salad. For the pizza had the Rojo, the mortadella pie with pickled peppers. Would definitely be part of the rotation if I lived here.

[Wilfrid]

But also this has been the right week to walk into place like this and Frenchette.

[Orik]

 

part of the problem is that the average greenmarket buyer doesn't know wtf they are doing.

I agree with that.

 

But Ori is hardly the "average" greenmarket buyer, nor are you, nor am I. And, I hasten to add, most of the people on this board who shop for food, are probably not that average buyer either.

 

The bigger issue, I guess, is restaurants "sourcing" their food from, for example, Baldor, Sysco, et al. And then we get back to the matter of economics for a restaurant. How easy/cost effective is it to send someone off to the greenmarket, and for that someone to spend a few hours, a few times a week, looking for that perfect stalk of asparagus? We're already paying $18 for 2 stalks of crappy asparagus!

 

 

I'm sorry I didn't get a chance to shoot the slimy bacteria water the last asparagus of the USGM season was sitting in with the bottom of its stalk predictably rotten (is that better than dried out? I dunno), but yet another nyc chef (with two michelin stars) addresses the issue of freshness in purchasing asparagus here in his recent book:

 

"The first time I picked asparagus it was like a reset button to all other experiences I had... the stalks were juicy, extremely crisp, and sweet with no hints of bitterness and they did not require any peeling of the skin ...since then I have never bought grocery store asparagus tied with a purple rubber band."

[Orik]

Now in harvest mode

[Sneakeater]

I was there a couple of weeks ago for the first time in months, and what I couldn’t understand was why I’m not there all the time.

[Orik]

Same here, but I think they switched over a couple of days ago.

[Daniel]

there is a rumor they are opening a second location. Or maybe they just are and everyone knows.. Or maybe i read it on here. 

[Orik]

I was happy that they finally raised prices because clearly it was too cheap, even if they did so by adding tips, a bit sneaky. Less happy about waiting over an hour for all the delivery services to get their pizzas only to be served underbaked pies with cold toppings, raw onion, etc.

[Sneakeater]

Some people from their team are opening a much bigger place in Williamsburg. It’s been the subject of published articles.

[AaronS]

really comically bad service here today, almost an hour for food, I had to ask the waiter two or three times for every single thing except the check, he asked us what we ordered about 45 mins after we initially ordered, etc etc. we had our kids with us, but I’d be more inclined to return if they had simply said no kids instead of the comedy of errors. the people I was with prevented me from leaving, I really should have.

 

eta: I forgot about orik’s post above, but I have a hard time believing the waiter wasn’t having fun with us. the food was decent but not the way I remembered it, definitely no raw dough or toppings.