...more recent posts
Going to Union Sq Cafe for the first time in at least 8 years was like coming home for dinner,
they we so friendly, great wines to drink, free couses were greatly apreciatted and injoyed.....
"Such skirmishes are not confined to Lupa. Chefs on both coasts are spending more time in their wine cellars, where climates are perfect for slowly aging salted pig, cow, duck and goose. Wine stewards are chagrined. At AZ, they brush up against Patricia Yeo's black peppercorn beef salami; at Home, it's ginger and pepper salami; at Savoy, pancetta."
some very tasty dishes were served at Rose Water in Park Slope, fresh seasonal stuff!!....went for a 22 mile bike ride that had a weak meal at Lundy's in the middle but we could sit outdoors and watch our bikes, we wanted to eat at Clements 1612 Sheepshead Bay Rd but we had nowhere to park our bikes...
part of an email from a friend....."(just returned from Cuba
last Friday where I participated in Havana's first ever wine forum - was even invited to Partagas factory for cocktails, and hung out with Camillo Guevara, Ché's son, who flipped over our Tavel rosé!)"
i really have not eaten great BBQ, even that place that was in LICity years ago was just OK to me (they have reopened in Queens somewhere and i tasted it a couple WEAKends ago, still nothing special IMHO), so i have allways felt that its not all its craked up to be....not anymore...if you happen to be passing Cockeysville, MD stop in at Andy Nelson's for pulled pork and the Corner Stable for ribs!!!!!!!!
we went to South Beach and i didnt understand why it was so hard to get a hotel....when we arrived we landed into day 2 of Hip-Hop Weekend, 350,000 people parting all over South Beach....we planned to eat as cheap as possible but did try out two very good spots Wish and Nemo's...people spoke highly of Escopazzo (mama's still making the pasta), Nobu, Pecul, Grillfish, and Pacific Time but we didnt try...one nice lunch spot is Spris....
this is my pals, taken from NY Mag web mail...will be in next issue...
The Basil
Six years ago, Supoj Pornpitaksuk and chef Lek Suntatkolkarn opened Holy Basil in an East Village alcove above Telephone Bar & Grill. After those humble beginnings, they branched out first to the West Village with Little Basil, and then most recently and ambitiously to elegant new premises in Chelsea. At The Basil, Suntatkolkarn (pictured) justifies higher prices with intricate presentations of such inventive East-West hybrids as a Waldorf-like pomelo salad with coconut-peanut dressing, and a porterhouse steak with sautéed morning glory and galangal-tamarind sauce (entrées, $16 to $25). Equally impressive is the wine list, compiled by regular customer Mark Moody, a civil litigator and freelance wine writer whose inspired selection of food-friendly bottles at infinitesimal markups is just the thing to wean spicy-food fans off Singha.
206 West 23rd Street
212-242-1014
im proxying for john s. on this question. hes leaving for three weeks in europe on sunday. any restaurant selections for this itinerary? he thanks you in advance.
"Can you forward that I will be in Venice, Sienna, Florence, Random parts of Tuscany, Monaco, and London."
had some fab mussels at Le Zinc but had trouble finding anything fun to drink (but i am sure the wine list is "good")...Ubol's Kitchen had some great dishes but a couple were off, not sure if the new chef is as good as last or just getting going....another yummy meal at Al Di La, this is one of my favorite spots....a pasta at lunch at Felidia that melted in the mouth (swiss chard ravioli with a light creamy pesto sauce)...we finally made it to 5* Punjab, and we had a fine meal, people complain its inconsistant but our first try was good, clean...
alias review in the nyt.
anyone know anyone who knows anything about anywhere to eat in berlin? going for a week and don't eat sausages...
From NY Mag: Cold Comfort
The Brooklyn Ice Cream Factory opened last fall with a streamlined assortment of classic, all-natural flavors, a spectacular location in a twenties fireboat house on the Brooklyn waterfront, and the financial backing of the River Café next door, where, unbeknownst to many, pastry chef Ellen Sternau concocts all the factory's toppings and syrups. The only thing missing, until recently, was hot fudge, a glaring omission for certain sundae enthusiasts. "It's one of the hardest things to get right," says perfectionist ice-cream maker Mark Thompson, who tasted the store-bought competition and charged Sternau with improving on it. She rose to the challenge, using high-grade Michel Cluizel chocolate with a 72 percent cacao content for deep, dark fudge that's worth the wait -- and a walk across the Brooklyn Bridge.
Brooklyn Ice Cream Factory
Fulton Ferry Landing, Brooklyn
absolutly sensational new dish at 71CFF, full flavored ramp etc soup with squab--ROCKS!!
Per my pal with a Belgium wife, the hot new restaurant in Brussels is Belga Queen, i saw on a Brussels site its a 4 out of 5 star spot for food, my buddy said its delish w/ fab design....the bathrooms are uni-sex and all the stalls are clear glass, he was alone in there with two girls at the sink, he went into one and as he entered the glass darkened and he just saw silouettes(sp?) outside and inside others....
Quick but delish bite's at Picholine was better than ever....
Finally made it to the infamous Berta's Chateau in rural N.J., and Tommaso's in Brooklyn after at least a 5 year break...
We did a BYOB at Bid last night and while i may never eat again in that area of NYC, I have to say they did a very fine tasting menu to match the wines...1813 Sherry, 1983 Clos St Hune, 1976 DP, 1985 Meo Camuzet Clos Vougeot, 1960 Vega, 1982 Chave Hermitage, 1980 BV Delatour, 1982 Ausone, 1955 Ausone, 1978 Las Cases, 1990 Bonneau Cuvee Especial, etc....
I have a headache that 2 Tylenol has not cured.....
the Swiss and French have legalized Absinthe again, so the total is up to 6 or more EEC countries...Pernod is making Absinthe for the first time in what 100 years, some reports are that its not great, my fav is still Spanish, I hear Sagarra (from Spain) is a new winner, natural and lighter alcohol...i am still awaiting a strong blend with low alcohol, cant wait, maybe i am destined to open the first Absinthe bar in NYC around 2012...for now order here to taste the fab new Swiss (where it all began)...
A little coincidence to welcome back the Wheel: my mom is doing a report on Verona for her Italian class. She asked if I knew anything about a big wine fair there. I said I'd ask you. She must be thinking of VinItaly, and that must be where you just were? Any insider info I can pass along regarding Verona, wine or history wise?