Mitchell101 Posted June 10 Share Posted June 10 We were there too but standing in the front and really enjoyed. The charcuterie was amazing! 😉Kudos to the entire Foxface Team for a stupendous 1st year. Hopefully many more to come. Quote Link to comment Share on other sites More sharing options...
Orik Posted June 10 Share Posted June 10 Great to see everyone! Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 19 Share Posted June 19 Sorry to have missed the party but I got there this weekend. I never expected the whelk with broccolini to be an all time favorite. But it was great, with a rich, buttery sauce. I ate whelks growing up, rarely see them now. I told Dave he should serve them in the shell, give diners a challenge. A lot of other stuff of course, including a fish head so big half of it went home with me. Delicious sherry that couldn’t call itself that because it was from neither Jerez or Montilla. I was so excited by the cheese plate I forgot to photograph it, but it included Epoisses acquired from the importer and carefully aged. It is possible to serve good Epoisses in New York. (Yes, comps.)  1 Quote Link to comment Share on other sites More sharing options...
Orik Posted June 19 Share Posted June 19 5 hours ago, Wilfrid said: Delicious sherry that couldn’t call itself that because it was from neither Jerez or Montilla I think the most unique aspect of that wine is that it's not fortified and obtains its 17% abv and Amontillado-like profile by 15 years of evaporation Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 19 Share Posted June 19 What’s it called…? Quote Link to comment Share on other sites More sharing options...
Orik Posted June 21 Share Posted June 21 Gómez Nevado (you had the Dorado) - the first organic winemaker in Spain. Also of note, the wine you had is at least 60% and I'm told maybe closer to 100% Airén - so there you have it - almost 50 miles off montilla-morilles, not very much palomino or px, no fortification and still it's basically amontillado. (of related note Cota 45 and Muchada Leclapart making two strikingly different wines from the same grapes) Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 21 Share Posted June 21 Yes please thank you. It was great. Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted July 5 Share Posted July 5 If you haven't been raided by two men on a moped, one brandishing a gun, and have had a $100,000 watch stolen off a customer at the door, do you even exist? 1 Quote Link to comment Share on other sites More sharing options...
AaronS Posted August 2 Share Posted August 2 can parties of three do the set menu? Quote Link to comment Share on other sites More sharing options...
Orik Posted August 2 Share Posted August 2 they can Quote Link to comment Share on other sites More sharing options...
Simon Posted yesterday at 01:17 AM Share Posted yesterday at 01:17 AM Best pork I've ever had 1 Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted 22 hours ago Share Posted 22 hours ago Damn. I was to have eaten there in the very near future, but my plans have changed. (I'm having a new mattress delivered that very day and their delivery window keeps shifting; I have new balcony furniture scheduled for delivery and assembly; plus, I have roughly 20lbs of gelato to pick up from Laboratorio. I'm making up for 4 lost years in NY and I have just one day to do it in. Foxface took the hit.) Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted 21 hours ago Share Posted 21 hours ago I could have pulled the trick on Foxface that I did a few times on Mission Chinese (back when some of their food was very good). They didn't offer takeout, but did pack leftovers. I'd go in as soon as they opened, order 6ish things ("I'm hungry", I'd say if asked), nibble on this and that, then ask for the rest to be packed ("I'm suddenly full"). But I couldn't do this at a serious place such as FF, and, anyway, their pacing and their plating is part of the pleasure. Which brings me to the tragedy of the goat. It was once my last course at FF and having eaten well before that I did my best, then took the rest to go. I stuck it in the freezer to enjoy the following week. The next morning I must have slammed the fridge door too hard on my way out as I, half asleep (5:30 a.m., people), grabbed a bottle of water on the way to what I pass off as work. After "work" I headed straight to Amtrak to Boston, salivating occasionally all weekend of the treat that awaited me on my return to NYC. I walked into the apartment the next week and found the freezer door ajar. Apparently, not knowing my own Bhima-like strength, I'd slammed the fridge door too hard (my management does not believe in quality appliances) and popped open the freezer. Quote Link to comment Share on other sites More sharing options...
MitchW Posted 15 hours ago Share Posted 15 hours ago @Sneakeater would have eaten it. 1 Quote Link to comment Share on other sites More sharing options...
Orik Posted 3 hours ago Share Posted 3 hours ago I noted not to allow takeout of "leftovers" for any members of the baddoof family. 1 Quote Link to comment Share on other sites More sharing options...
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