Uncle Lou's

[joethefoodie]

8 hours ago, Jesikka said:

I personally find Wus a bit past it’s prime and mostly beloved by people who like the corkage program or cheap prices.

I still like the roast meats at Wu's, but it's certainly not that much cheaper any more!

And yes, there's a reason Wu's has been closed any number of times by the DoH.

[Wilfrid]

22 hours ago, small h said:

Because I like a mixed drink to start the night off.

This is correct. And it should be strong, cold and very well made.

[Sneakeater]

But IN the not-fancy mom-and-pop Chinese restaurant?  Since when do we expect THAT?

[Sneakeater]

It's like complaining that Corner Bistro doesn't have a good wine program.

[Sneakeater]

I mean, if Noodletown had cocktails, would you even dare drink them?

(And yes, I get that this isn't Noodletown.  But it's very consciously placing itself in that tradition.)

[Sneakeater]

I mean, would anybody denigrate Scarr's for not having cocktails?

[Sneakeater]

(And just so you see I get it, in the early days of Cha Kee, before they had a license, you definitely missed the cocktails [and wine, for that matter].  But that's a very different restaurant.)

[Wilfrid]

36 minutes ago, Sneakeater said:

But IN the not-fancy mom-and-pop Chinese restaurant?  Since when do we expect THAT?

No of course not, of course not.

[Wilfrid]

36 minutes ago, Sneakeater said:

It's like complaining that Corner Bistro doesn't have a good wine program.

That is a huge downside. 

(Just to see if you know when I’m kidding.)

[Sneakeater]

I know you aren't disagreeing with me, but I just want to play this out.

You can be a pizzeria like Keste/UPN/Franny's/Roberta's/Ops et al.  And then, yeah, people would expect you to have a good beverage program (and could justifiably complain if you don't) (looking at you, UPN!).

But you can also be a good pizzeria like Scarr's or Paulie G Slice Shop, trying to "elevate" the slice shop.   While you'd probably want a place like that to have a good craft beer selection, nobody would reasonably expect anything in the way of good cocktails or wine.

It seems so clear to me that Uncle Lou is taking the Scarr's approach.  Given the tradition they're tapping into, I can't see even expecting good craft beer.  (Beer isn't even GOOD with Cantonese.)

[Sneakeater]

Or look at Dhamaka. 

The cocktails suck.

The wine program REALLY sucks.

The beer program is OK, especially if you stick with Indian beers you've never had before.

Will anybody NOT go to Dhamaka because the beverage program isn't great?  Who EXPECTS a good Western beverage program at a place like that?

[Sneakeater]

OK, just one more thing.  (Forgive me if I already said this somewhere.)

Back in the initial days of the COVID vaccines, when people were traveling all over the City to get to places that had availability, a friend got an appointment in the neighborhood adjoining Ridgewood.

Having read me repeatedly apostrophizing the Queens food scene in my newsletter, she asked me if I could recommend someplace she could have lunch after her shot.  I sent her to While In Kathmandu.

After her ordeal, she emailed me something like, "How could you send me there?  There were only two things on the menu that didn't contain MSG.  There was nothing I would eat!"

I fucking exploded.  I was like, "If your attitude is going to be, I'm European, I'm too good for the way you Brown People prepare your food, don't ask me for recommendations in Queens!"

[Jesikka]

5 hours ago, Sneakeater said:

I know you aren't disagreeing with me, but I just want to play this out.

You can be a pizzeria like Keste/UPN/Franny's/Roberta's/Ops et al.  And then, yeah, people would expect you to have a good beverage program (and could justifiably complain if you don't) (looking at you, UPN!).

But you can also be a good pizzeria like Scarr's or Paulie G Slice Shop, trying to "elevate" the slice shop.   While you'd probably want a place like that to have a good craft beer selection, nobody would reasonably expect anything in the way of good cocktails or wine.

It seems so clear to me that Uncle Lou is taking the Scarr's approach.  Given the tradition they're tapping into, I can't see even expecting good craft beer.  (Beer isn't even GOOD with Cantonese.)

Fwiw, Scarrs always has quite quaffable wine - far above UPN.

[Jesikka]

19 hours ago, joethefoodie said:

I still like the roast meats at Wu's, but it's certainly not that much cheaper any more!

And yes, there's a reason Wu's has been closed any number of times by the DoH.

The meats I’ve had are much better at Uncle Lou as well, although I readily admit that’s not my category.

[joethefoodie]

7 hours ago, Sneakeater said:

But you can also be a good pizzeria like Scarr's or Paulie G Slice Shop, trying to "elevate" the slice shop.   While you'd probably want a place like that to have a good craft beer selection, nobody would reasonably expect anything in the way of good cocktails or wine.

It seems so clear to me that Uncle Lou is taking the Scarr's approach.  Given the tradition they're tapping into, I can't see even expecting good craft beer.  (Beer isn't even GOOD with Cantonese.)

 

2 hours ago, Jesikka said:

Fwiw, Scarrs always has quite quaffable wine - far above UPN.

Yes - the recent article in Grub Street pointed that out.

Quote

When the 750-square-foot space opened, it was probably the only slice shop in New York that sold bottles of skin-contact Gewürztraminer.

In the early days, when we could actually get a table in the back, the wines on offer were almost as impressive as the pizza.

But back to cocktails before a meal at a "classic" Chinatown restaurant. Isn't that what bars are for?