foxface natural

[Wilfrid]

Oh, I thought that was my line.

[small h]

I'm kind of a big deal in my own head.

[Anthony Bonner]

8 hours ago, small h said:

I'm kind of a big deal in my own head.

aren't we all though? 

[small h]

23 minutes ago, Anthony Bonner said:

aren't we all though? 

And here I thought I was special!

[Sneakeater]

small h, big deal.

Edited October 20, 2023 by Sneakeater

[Anthony Bonner]

4 minutes ago, small h said:

And here I thought I was special!

::pats head:: oh you are. of course you are.

[Sneakeater]

On 10/9/2023 at 2:27 PM, The Flon said:

How was it that one time?

It was very good!

[bloviatrix]

6 hours ago, small h said:

And here I thought I was special!

 

[Steve R.]

You are.  We all are.  Very special (please... don't look up this word in the dictionary).  We all get trophies.  Especially those of us who participate on this board.  Special+.

[small h]

(Immediately contracts “Brass in Pocket” earworm.)

[Simon]

Every time I return to Foxface, I ask myself why I ever eat at any other restaurant in New York.

The golden tilefish, with truly exceptional matsutake mushrooms, was perhaps my favorite of all the fish courses I've had here.  The dashi -- so subtle, so refined, so light on the palate yet so deep in flavor -- was a marvel.  

And I was grateful for the chance to try the outstanding salmon roe from Alaska, served last night, off-menu, simply over warm rice.

[Anthony Bonner]

that concept behind the tilefish dish is just something you don't easily find in NYC.   Before you get to talking about about the ingredients and the execution.

[MitchW]

10 hours ago, Simon said:

The dashi -- so subtle, so refined, so light on the palate yet so deep in flavor -- was a marvel.  

@Orik - are you using Okume for your dashi ingredients, or another secret?!

[Orik]

Right now this kelp and this bonito for the basic dashi. The broth for the tilefish gets a very generous addition of Matsutake and some lacto fermented pluots standing in for jujube. 

[MitchW]

2 minutes ago, Orik said:

Right now this kelp and this bonito for the basic dashi. The broth for the tilefish gets a very generous addition of Matsutake and some lacto fermented pluots standing in for jujube. 

Oh, nice!  

[sweatshorts]

Very excited about the latest developments in that newsletter...

[MitchW]

Me too  - see you Xmas eve!

[sweatshorts]

I'll be at the NYE dinner, but I'm sure they'll both be great!

[Mitchell101]

Dave’s interview on getmeez.com podcast is excellent. 

[small h]

Gonna try to snag a bar seat early-ish this evening. Anyone else planning on swinging by?

[Wilfrid]

Number 6 on Wells’ top 12 of 2023 list. Congratulations.

[Anthony Bonner]

Ohmigod a rave from Cuozzo. Be prepared for more vests.

 

Can tiktok reviewers be next? Go cry about it.

Edited December 23, 2023 by Anthony Bonner

[mongo]

the coveted my annoying opinions review will be dropping next week as well. 

[Orik]

As long as you mention the $28 shrimp we're happy with any review! 

[mongo]

well, we received 6 pieces of shrimp so i don't know what the fuss is all about.