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 September 16 Share Posted September 16 Best pork I've ever had 2 Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted September 16 Share Posted September 16 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 September 16 Share Posted September 16 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 September 17 Share Posted September 17 @Sneakeater would have eaten it. 1 Quote Link to comment Share on other sites More sharing options...
Orik Posted September 17 Share Posted September 17 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...
relbbaddoof Posted September 18 Share Posted September 18 I'll trump you by arriving disguised as Priya Krishna. Quote Link to comment Share on other sites More sharing options...
SethG Posted September 19 Share Posted September 19 (edited) On 9/15/2024 at 9:17 PM, Simon said: Best pork I've ever had Dynamite dish. Had it last night. Pig ears were fun, too. Crazy rich & unctuous - maybe too much of a good thing.  It was a porky evening. Edited September 19 by SethG Quote Link to comment Share on other sites More sharing options...
Orik Posted September 20 Share Posted September 20 And you had a different cut! It's been the first great year for ibérico since 2016, with the pigs around Salamanca eating 10 lbs a day of acorns. This will be the 2025-26 jamón, so buy that if you can. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted November 1 Share Posted November 1 I swear, when I made the reservation for one of the game dinners I wasn't even thinking about Halloween. 7.15 on a Thursday? That works. But of course it was Halloween so I was richly entertained on my subway roundtrip. I think it was nine courses (one comped). The dessert almost brought me to tears; the guy sitting next to me, a stranger, commented that I was making interesting noises. Blood and chocolate pudding, tangible pieces of blood sausage folded into a rich pudding and topped with ice cream. I will get more details up later. Quote Link to comment Share on other sites More sharing options...
Simon Posted November 1 Share Posted November 1 (edited) 57 minutes ago, Wilfrid said: I swear, when I made the reservation for one of the game dinners I wasn't even thinking about Halloween. 7.15 on a Thursday? That works. But of course it was Halloween so I was richly entertained on my subway roundtrip. I think it was nine courses (one comped). The dessert almost brought me to tears; the guy sitting next to me, a stranger, commented that I was making interesting noises. Blood and chocolate pudding, tangible pieces of blood sausage folded into a rich pudding and topped with ice cream. I will get more details up later. Say hi next time! I was at the counter for a 7.45 reservation. Edited November 1 by Simon Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted November 1 Share Posted November 1 You weren't the guy who said I was making noises? Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted November 1 Share Posted November 1 (edited) I particularly liked the antelope heart skewers -- the smoky, lightly charred edges, and the meltingly tender meat. I wanted to leave room for the blood & chocolate pudding (there had been an additional off-menu course in the middle), so I sliced half my elk loin into thin slices, liberally swirled them in their sauce, and took them home. The base of a terrific sandwich. The b & c pudding was everything @Wilfrid says it was. Â Edited November 1 by relbbaddoof Quote Link to comment Share on other sites More sharing options...
Orik Posted November 1 Share Posted November 1 Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted November 1 Share Posted November 1 I certainly didn't expect it. The people next to me got it first, and I was envying their obvious friend-of-the-house status, and drooling a bit, when mine came. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted November 1 Share Posted November 1 Nine dishes (rather than courses, because some served together) if you count the house pickles and sourdough. I did the wine pairings, clearly carefully thought through. 1. I did eat some of the sourdough because the butter looked so good. 2. Wild board ham on brioche (I didn't eat too much brioche); the wild sturgeon caviar was an unusual and effective touch. Since guests were being greeted with a complimentary sparkler, serving the Cremant d'Alsace at this point meant most of us had two glasses of bubbly in front of us, not a bad thing. 3. Alongside number 2., a sliver of venison carpaccio skewered to a warm halibut fritter on a delicious orange smoked paprika sauce. 4. Venison tartare with all kinds of things including chestnut chips mixed in; a big crisp; and one of the highlights of the evening, a superbly intense chestnut paste. A taste of fall was intended, said Sivan, even if it was still summer outside. 5. Antelope heart pintxos. As said above, miraculously tender. Serving tender hearts from wild game is an achievement. 6. Sweetbread-stuffed antelope spleen. The spleen was a little chewier, but that's spleen. I don't think anyone in the place had had this before. 7. Antelope tortellini in game consomme. My failure to finish the consomme was noticed. 8. Elk Royale, foie in a little package, a turnip. The elk was served very rare and, again, I was staggered by how tender and velvety it was. 9. Blood & chocolate pudding, and the menu Simon posted reminds me that the delicious gelato on top was burnt orange. Quite apart from the creative imagination here, Dave is executing at an unbelievable level. Â Â Â Quote Link to comment Share on other sites More sharing options...
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