small h Posted January 24 Share Posted January 24 (edited) 3 minutes ago, Orik said: Surely you realize we're doing this on purpose! I wouldn't put it past you. (stomps off to sulk) Edited January 24 by small h 1 Quote Link to comment Share on other sites More sharing options...
small h Posted February 3 Share Posted February 3 Going tomorrow. If you are too, come say hi. I'll be the solo diner at the counter, jealously guarding my plate of uni pasta like (This is also what my hair looks like, coincidentally.) 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 8 Share Posted February 8 https://starwinelist.com/wine-story/new-york-s-raquel-vo-on-winning-with-star-wine-list-i-had-a-blast-in-stockholm Read all the way through ☹️ 1 Quote Link to comment Share on other sites More sharing options...
Steve R. Posted February 8 Share Posted February 8 well, if I ever need my hair done. Quote Link to comment Share on other sites More sharing options...
small h Posted February 8 Share Posted February 8 Ah, they will be missed. I need wine advice much more often than I need coiffing. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 8 Share Posted February 8 Missed indeed. Great smile, great service, great wine. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 12 Share Posted February 12 Pretty little wild pink scallops. The return of the squirting percebes. And an excellent sweetbread schnitzel with wonderful leeks, slow-cooked to almost a puree. Finished with a glass of Bodegas Alonso Velo de Flor instead of dessert, then a remarkable fermented rice wine from Vietnam. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 12 Share Posted February 12 Oops, I was comped some aged tuna sashimi but forgot to photograph it. Quote Link to comment Share on other sites More sharing options...
Orik Posted February 12 Share Posted February 12 "pink and white colored slabs with blobs and lines strewn about, surrounded by garish green liquid." Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 12 Share Posted February 12 That's the one. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 12 Share Posted February 12 Those scallops may be from Alaska, but they are $4.50 each and barely weigh half an ounce. 😁 Quote Link to comment Share on other sites More sharing options...
Steve R. Posted February 12 Share Posted February 12 I’m sure that they would have let you keep the shells if you asked. A couple of bucks each at your next yard sale would’ve offset that. Quote Link to comment Share on other sites More sharing options...
small h Posted February 12 Share Posted February 12 Myriad uses. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 13 Share Posted February 13 6 hours ago, Steve R. said: I’m sure that they would have let you keep the shells if you asked. A couple of bucks each at your next yard sale would’ve offset that. You could make a nice necklace from a dozen of those shells. Quote Link to comment Share on other sites More sharing options...
Simon Posted March 10 Share Posted March 10 Simply astonishing 2 Quote Link to comment Share on other sites More sharing options...
Mitchell101 Posted March 10 Share Posted March 10 We were there last night and decided against the crab only because we helped our daughter move over the last two days and were spent. Didn’t feel like picking crab out of the shells. But they sure did look great. I can’t remember the last time we had a dinner where every dish was a home run but last night surely did it. Oysters, tuna, sweetbread tortellini, roasted turnip (how they made the lowly turnip the star in a dish is saying something) and monkfish. Oh, and the halibut quenelles with uni in the shrimpiest of sauces. Excellent service by Sam who was a great help with wine. Amazingly Dave was not in the kitchen but they didn’t miss a beat, at least by what was served to us. Great meal. 1 Quote Link to comment Share on other sites More sharing options...
Orik Posted March 10 Share Posted March 10 Thanks! I was running the pass the last couple of nights and I'm glad the kitchen team is strong enough to make up for that. These crabs are exceptional and make the case for boat-to-dish logistics with zero time in holding tanks - bright yellow tomalley, full of delicious sweet meat, and they were happy to drink their wine to make true drunk crab. 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted March 22 Share Posted March 22 The new "Octopus Bolognese" may be my favorite dish I've had at Foxface -- certainly my favorite pasta course. It's breathtakingly ingenious and delicious. Made with ground octopus (I think) and house-made guanciale, it somehow tastes like traditional Bolognese, though lighter in texture, but also the oceanic flavor of the octopus shines through so cleanly and distinctly. The tagliatelle, of course, was perfect, and the octopus served on the side, with lardo, was meaty and tender. A miracle of a dish that left me shaking my head in wonder. 3 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted March 22 Share Posted March 22 That's an old Dave Santos classic! 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted March 22 Share Posted March 22 There was also a tuna variation. Either way, one of the best things I've ever had. Quote Link to comment Share on other sites More sharing options...
small h Posted March 23 Share Posted March 23 Well, I see we had a minyan in there tonight. Surf clam two ways. I can't decide which way I liked better. I am such a fan of raw seafood. But I also sit in awe of a good clean fry. This was what brought me in the door - cod roe taramasalata with smoked sturgeon. Described as the Jewiest thing on the menu (but it was not!). turn My favorite turnip, which I would like to try to replicate at home, except that I don't have a wood-burning oven. Maybe I'll give it a go when we're upstate and there's wood, and it's burning. Ham served on the side for my companion, who eats ham. Thi Big ass dungy, with two sauces and a rice. I was distracted from my enjoyment of this crab by the concern that we were taking too long to eat it and throwing off the rhythm of the seatings. But not all that distracted. This is actually the Jewiest dish. Because it is fancy cold halvah. Tahini gelato with pistachios and pomegranate. 2 Quote Link to comment Share on other sites More sharing options...
Jesikka Posted May 11 Share Posted May 11 If anyone is wondering this place is really good Quote Link to comment Share on other sites More sharing options...
backyardchef Posted May 13 Share Posted May 13 On 5/10/2024 at 9:13 PM, Jesikka said: If anyone is wondering this place is really good Haven't heard of it. Anymore details? Quote Link to comment Share on other sites More sharing options...
Simon Posted May 16 Share Posted May 16 (edited) 6 hours ago, Sneakeater said: Shoulda been Foxface! If this off-menu and apparently improvised dry-aged beef shabu shabu doesn't merit ****, frankly I don't know what does. Edited May 16 by Simon 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted May 21 Share Posted May 21 Just look at the magnificent marbling on this tuna. And for less than the price of one piece of nigiri at Sushi Sho. Quote Link to comment Share on other sites More sharing options...
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