http://eater.com/archives/2007/07/eater_inside_un.php
see comment #5
Sunday, July 15, 2007
Upstairs at Bouley
months later.
i seem to go to upstairs only for special occasions: a celebration, a friend in town, that kind of thing.
this time just plain sucked. my old standby - the calamari salad - i think i found 2 charry bits of calamari hidden in the watery greens and sloppy dressing. my bowl of bigoli was sloppy. the pasta was cooked well, but the chopped chunks of sausage, the melting chunks of parmesan, and even the chanterelle mushrooms didnt wow me.
jenny's gnocchi was overcooked. and the bolognese sauce was dry.
the burger looked great, and kept from falling to pieces by a wooden skewer.
the same 8" wooden skewer was found in jenny'y lychee martini.
how do great restaurants become such terrible restaurants, anyhow?
i seem to go to upstairs only for special occasions: a celebration, a friend in town, that kind of thing.
this time just plain sucked. my old standby - the calamari salad - i think i found 2 charry bits of calamari hidden in the watery greens and sloppy dressing. my bowl of bigoli was sloppy. the pasta was cooked well, but the chopped chunks of sausage, the melting chunks of parmesan, and even the chanterelle mushrooms didnt wow me.
jenny's gnocchi was overcooked. and the bolognese sauce was dry.
the burger looked great, and kept from falling to pieces by a wooden skewer.
the same 8" wooden skewer was found in jenny'y lychee martini.
how do great restaurants become such terrible restaurants, anyhow?
pinkberry
Pinkberry
Spring Street
is sour. i tried the green tea fro-yo, and it was sour. i tried the plain, and it was sour.
sour in a good way, but sour nonetheless. good texture, dense, and 5 oz. goes a long way.
the decor is fun, bright colors and ikea on acid! i liked the pebble flooring the best.
Spring Street
is sour. i tried the green tea fro-yo, and it was sour. i tried the plain, and it was sour.
sour in a good way, but sour nonetheless. good texture, dense, and 5 oz. goes a long way.
the decor is fun, bright colors and ikea on acid! i liked the pebble flooring the best.
Sunday, July 08, 2007
Sfoglia
i quite enjoyed dinner, and then i puked it.
afettati misti figs, mint paste, some other paste, on toasted bread.
house cured plate of bresaola, prosciutto, sopressata.
baby caesar salad
gnocchi with summer pesto
pappardelle bolognese, superb.
i had a glass of pinot de rose which was wonderful, followed by a glass of inky wonderful wine i cannot recall the name.
was ok until 1AM, and then i got really sick.
afettati misti figs, mint paste, some other paste, on toasted bread.
house cured plate of bresaola, prosciutto, sopressata.
baby caesar salad
gnocchi with summer pesto
pappardelle bolognese, superb.
i had a glass of pinot de rose which was wonderful, followed by a glass of inky wonderful wine i cannot recall the name.
was ok until 1AM, and then i got really sick.
Sunday, June 10, 2007
Rooftop BBQ
No, it's not the name of a restaurant, although it would be a good one. Went to a BBQ at Jen's rooftop in Boerum Hill. A very diverse crowd of thirty-somethings nibbled on saucissson, cheese and crackers, chips and salsa, drank some wine. We were waiting for the grill to be hot enough for the steaks.
Then the good stuff was unveiled: Jen's mother made deviled eggs, potato salad with hard boiled eggs, and a simple salad of greens and tomatoes, dressed in - get this - ketchup and mayonnaise.
The steaks were rubbed with some simple seasoning, and was served with a side of baked beans. There were some hot dogs and hamburgers, too, but the steaks were excellent, and even better with A-1 sauce.
Steaks, potato salad, greens dressed in pink sauce, baked beans? Why don't we eat like this more often, so simply? Why all the fussy cheese and fancy olives in this country, when we have deviled eggs?!?!
For dessert we had an apple pie (of course) and some boxed cookies. Then we played Balderdash.
I want to eat like this more often.
Then the good stuff was unveiled: Jen's mother made deviled eggs, potato salad with hard boiled eggs, and a simple salad of greens and tomatoes, dressed in - get this - ketchup and mayonnaise.
The steaks were rubbed with some simple seasoning, and was served with a side of baked beans. There were some hot dogs and hamburgers, too, but the steaks were excellent, and even better with A-1 sauce.
Steaks, potato salad, greens dressed in pink sauce, baked beans? Why don't we eat like this more often, so simply? Why all the fussy cheese and fancy olives in this country, when we have deviled eggs?!?!
For dessert we had an apple pie (of course) and some boxed cookies. Then we played Balderdash.
I want to eat like this more often.
Thursday, June 07, 2007
a voce
| Beautiful food at a voce. Crostini with chicken liver with foie gras so rich and so cold that it may as well have been luscious ice cream. had maybe a grapefruit gelee. beet and grapefruit salad with goat cheese. also had duck meatballs with pillowy ricotta ana a forgettable cherry confit. An astonishing rigatini with a "pork ragout" with prolly pancetta and bitterless rapini, maybe some ricotta salata. wow. superb. a thinking man's bowl of pasta. |
| |
Thursday, May 31, 2007
Mercat
was utterly, utterly disappointing. this resto is like a very handsome foreigner. then you sleep with him and find yourself dissatisfied.
the the bread rubbed with tomato was tasty. it was the only thing that was worth $4. the jamon serrano was too salty. the mao cheese was nice, as was the small bunch of grapes and the quince paste. the calamarcet was too salty. the fideus was outright fishy. and the tortilla was abysmal, i have no idea what caramelized onions were doing in there. they were too sweet.
the wines were lovely, the room was lovely, but really, you can't eat ambience.
the the bread rubbed with tomato was tasty. it was the only thing that was worth $4. the jamon serrano was too salty. the mao cheese was nice, as was the small bunch of grapes and the quince paste. the calamarcet was too salty. the fideus was outright fishy. and the tortilla was abysmal, i have no idea what caramelized onions were doing in there. they were too sweet.
the wines were lovely, the room was lovely, but really, you can't eat ambience.
Saturday, May 26, 2007
Tournesol
I love eating dinner at 5:30.
The sauteed calamari was paired with beets, which was an unusual combination. Both were tasty, although not necessarily together.
The hake was nice but the presentation was a bit strange. It may have fared better in one of those shallow bowls instead of a flat dinner plate. It felt precarious to eat.
The texture of my hangar was weird. The best way I can describe it is that it seemed pan seared for a minute and then nuked. The meat was gray. I was a bit leary.
The frites were unspectacular. Not crazy about shoestring.
The sauteed calamari was paired with beets, which was an unusual combination. Both were tasty, although not necessarily together.
The hake was nice but the presentation was a bit strange. It may have fared better in one of those shallow bowls instead of a flat dinner plate. It felt precarious to eat.
The texture of my hangar was weird. The best way I can describe it is that it seemed pan seared for a minute and then nuked. The meat was gray. I was a bit leary.
The frites were unspectacular. Not crazy about shoestring.
Wednesday, May 16, 2007
blt fish
all the blts have an excellent starter bread situation in this case a very garlicky roll with melted cheddar. briny oysters. mussels shoestring fries excellent calamari. The jonah crab legs were mealy. Lobster rolls had chopped sweet pickle I think and I quite liked the bread on the lobster roll, even though I also love a soft hot dog roll.
Sunday, May 06, 2007
Room4Dessert
Worth every calorie. Intelligent dessert.
Had a chocolate financier with grapefruit goo, apple galette, cold chocolate on a stick, some kind of chocolate goo with a chocolate tuile spoon thing. And petit fours. Divine.
I don't ever want to order dessert anywhere else again.
Had a chocolate financier with grapefruit goo, apple galette, cold chocolate on a stick, some kind of chocolate goo with a chocolate tuile spoon thing. And petit fours. Divine.
I don't ever want to order dessert anywhere else again.
Wednesday, May 02, 2007
READ THIS AND STOP AKSING ME: Memorable Food in NYC
A list of the foods that I have, or I would, order again and again:
1) The wings at the now defunct Taku, Boerum Hill
2) Pizza at Lombardi's, Nolita
3) Cheeseburger with "The Works" and fries at Burger Joint/Hamburger with the pickle and fries at P.J. Clarke's, Midtown
4) Ramen with Berkshire Pork at Momofuku, East Village
5) Sul Long Tang and kimchi at Gam Mee Ok, K-Town
6) Pork and Chive Dumplings at The Good Fork, Red Hook
7) Chicago Dog at Shake Shack, Flatiron/a hot dog from Walter's in Mammaroneck
8) Miso soup at Hasaki, East Village
9) Fish or pork taco at La Esquina, Nolita
10)Bagels at Murray's Bagels, West Village
1) The wings at the now defunct Taku, Boerum Hill
2) Pizza at Lombardi's, Nolita
3) Cheeseburger with "The Works" and fries at Burger Joint/Hamburger with the pickle and fries at P.J. Clarke's, Midtown
4) Ramen with Berkshire Pork at Momofuku, East Village
5) Sul Long Tang and kimchi at Gam Mee Ok, K-Town
6) Pork and Chive Dumplings at The Good Fork, Red Hook
7) Chicago Dog at Shake Shack, Flatiron/a hot dog from Walter's in Mammaroneck
8) Miso soup at Hasaki, East Village
9) Fish or pork taco at La Esquina, Nolita
10)Bagels at Murray's Bagels, West Village
Finally. The Little Owl.
The Little Owl
thelittleowlnyc.com
90 Bedford St
New York, NY 10014
(212) 741-4695
It was tasty.
The bathroom was adorable. Rick James on the wall. An unusual faucet.
There was no wait, because we ate at the bar at 645.
I had a big glass of cava.
The meatballs sliders were delicious.
The porkchop was probably 3" thick, and perfect.
I get it.
I can't wait to go back and not be let down.
thelittleowlnyc.com
90 Bedford St
New York, NY 10014
(212) 741-4695
It was tasty.
The bathroom was adorable. Rick James on the wall. An unusual faucet.
There was no wait, because we ate at the bar at 645.
I had a big glass of cava.
The meatballs sliders were delicious.
The porkchop was probably 3" thick, and perfect.
I get it.
I can't wait to go back and not be let down.
Thursday, April 26, 2007
Michael's
People still drink martinis at lunch.
A Nicoise Salade should have Nicoise olives.
My hamachi was too sweet.
A Nicoise Salade should have Nicoise olives.
My hamachi was too sweet.
Thursday, March 22, 2007
Craft, Dallas
Why was everyone in the room dressed so...smart? New Yorkers can look downright dowdy in comparison to the folks in Dallas. No big hair here.
Red Snapper
Swiss Chard
Sugar Snap Pea salad
Romesco, the broccoli and cauliflower hybrid.
And the short ribs and broccoli rabe with orrechiette? I ate it with my hands at 130AM, after drinking buckets of La Grande Dame at the Ghost Bar earlier.
Red Snapper
Swiss Chard
Sugar Snap Pea salad
Romesco, the broccoli and cauliflower hybrid.
And the short ribs and broccoli rabe with orrechiette? I ate it with my hands at 130AM, after drinking buckets of La Grande Dame at the Ghost Bar earlier.
Wednesday, March 14, 2007
Saturday, February 24, 2007
Thursday, February 08, 2007
Wednesday, January 31, 2007
Gordon Ramsay @ LondonNYC
gosset
fluffy cod brandade
onion soup in a demitasse amuse bouche
foie gras 3-ways
pigeon pot-au-feu with root vegetables
apricot souffle
salted caramels
lackluster.
fluffy cod brandade
onion soup in a demitasse amuse bouche
foie gras 3-ways
pigeon pot-au-feu with root vegetables
apricot souffle
salted caramels
lackluster.
Monday, January 29, 2007
Mammoth Day 3
Breakfast at Old New York. Not as good today. There was an unhappy camper who order veggie smear and got plain smear, and she might have influenced me, a bit. She bitched about how the server didn't speak english. Then Blondie finally gets her bagel with veggie schmear, and realizes that it's the same bagel with veggie schmear on top of the plain schmear. Ad
I switch my snowboard gear to ski gear. This takes 45 minutes.
Lunch at Pita Pit. It tastes pretty good, but I think it's about size.
Family style dinner at Restaurant LuLu.
Marinated mushrooms, beets, olives.
Fried Artichokes with an aioli, mussels with drawn butter, salad ( i think there was some escarole, watercress, and romaine hearts)
salmon, rib eye and frites, a very tangy goat cheese ravioli.
creme brulee, chocolate tart, and apple tart.
http://www.restaurantlulu.com/restaurants.html
http://www.lakanuki.com/
Friday, January 26, 2007
Mammoth Day 2
Breakfast at Old New York. The bagel was surprisingly dense and chewy.
Pick up ski/snowboard equipment at Mountain Center. I wait in the line for an hour. It's like watching paint dry.
Snwboarding lesson. I learn how to "falling leaf" with Frank, an architect from LA, Daniel, a 14-year old skateboarder from San Diego, and 2 14-year old girls from the OC. They're both wearing jeans. They fall a lot, and get sopping wet spots on their knees.
Lunch at Side Door Cafe. I have a perfect Chicken Panini, with a nutty pesto and tangy goat cheese oozing down the sides, I need to wipe my mouth with the red napkin after every bite. I wash it down with a nice rose (parched after the snowboarding lesson, i couldn't decide on a white or a red. naturally, rose. also, i was going to have the tuna and artichoke panini, so i ordered the rose before the sandwich)
http://www.sidedoormammoth.com/coffee.html
http://www.mammothmountain.com/activities/dining_entertainment/snowcat_dine/
The Snowcat is deluxe, and it's playing bossa nova.
We drink:
Sharffenberger sparkling wine
Sancerre
Alsation Riesling
Pinot Noir
Crozes Hermitage
Dessert Wine
We eat:
foie gras
scallop and crab
duck rillettes
veal chop
blueberry tart
Thursday, January 25, 2007
Mammoth Day 1
Arrival in Reno, meet Chris at bronze ski statue . we have a coffee at peets.
lunch at In-n-Out Burger
transfer to Mammoth. beautiful views of Topaz, Mono Lake.
dinner at the Auld Dubliner. lots of potatoes with spicyness. mediocre chicken wings. fries with a curry sauce, which i later heard someone yammering about on a ski lift later. a mediocre corned beef and cabbage.
http://www.aulddubliner.com/Mammoth/
Sunday, January 14, 2007
Kampuchea Part 2
Kampuchea
Pickle Plate red radish, red cabbage, daikon cut 2-ways, cucumbers. cukes had some serious heat. Daikon too sweet for me. Red cabbage bland, but good texture. Red radish was my favorite.
Grilled Corn with Mayo. My guess is that they were boiled first, then grilled? The mayo had some heat. Drizzled with coconut and mayo. Too sweet for me.
Grilled Pork with honey glaze, with rice. Nice.
Chicken Crepe with basil, cilantro, bean sprouts, butter lettuce. Nice texture. Not sure why you wrap twice, but I know nothing about Cambodian food, I won't ask.
Oxtail Sandwich. The best Asian sandwich ever. The vegetables serve the salty meat nicely. Apparently Chau uses a particular bread which is a mix of semolina and wheat. It's bread that won't hurt your mouth. It's bread that remains chewy after it's been toasted.
Chicken Katiev. Clean broth with a nice kick. Thai green chilies kicked my ass. Didn't like the ultra fine noodles.
I find that Chau does good work with meat. His rubs are all his own. The filet was expertly cooked. The oxtail was wonderful. The pork was perfectly marinated and grilled. Even the chicken in my katiev was moist and flavorful. (Usually, meat in broth is a place where you can hide stringy, overcooked, bland meat. Not here.)
Pickle Plate red radish, red cabbage, daikon cut 2-ways, cucumbers. cukes had some serious heat. Daikon too sweet for me. Red cabbage bland, but good texture. Red radish was my favorite.
Grilled Corn with Mayo. My guess is that they were boiled first, then grilled? The mayo had some heat. Drizzled with coconut and mayo. Too sweet for me.
Grilled Pork with honey glaze, with rice. Nice.
Chicken Crepe with basil, cilantro, bean sprouts, butter lettuce. Nice texture. Not sure why you wrap twice, but I know nothing about Cambodian food, I won't ask.
Oxtail Sandwich. The best Asian sandwich ever. The vegetables serve the salty meat nicely. Apparently Chau uses a particular bread which is a mix of semolina and wheat. It's bread that won't hurt your mouth. It's bread that remains chewy after it's been toasted.
Chicken Katiev. Clean broth with a nice kick. Thai green chilies kicked my ass. Didn't like the ultra fine noodles.
I find that Chau does good work with meat. His rubs are all his own. The filet was expertly cooked. The oxtail was wonderful. The pork was perfectly marinated and grilled. Even the chicken in my katiev was moist and flavorful. (Usually, meat in broth is a place where you can hide stringy, overcooked, bland meat. Not here.)
Wednesday, January 10, 2007
La Plagne, Day 3
Today I am so tired and so hung over, that I eat a yogurt with some corn flakes and call it a day.
We have lunch at Peisey Vallendry, at La Vanoise. The buffet is better here.
Dinner at La Moraine again. I vow to eat as much as possible: today they have choucroute, foie gras, a superb dessert situation.
We have lunch at Peisey Vallendry, at La Vanoise. The buffet is better here.
Dinner at La Moraine again. I vow to eat as much as possible: today they have choucroute, foie gras, a superb dessert situation.
Tuesday, January 09, 2007
La Plagne, Day 2
Dinner at Verdon Sud
The Snowcat Ride
Bruschetta with Saumon Fume et Caviar
Charcuterie
Pumpkin and Chestnut Soupe
Salade Vert
Bacon Wrapped Potato Hash
Cheese and Morel Souffle
Coffee with Local Liquer
Genepie
Saloon. My goodness.
The Snowcat Ride
Bruschetta with Saumon Fume et Caviar
Charcuterie
Pumpkin and Chestnut Soupe
Salade Vert
Bacon Wrapped Potato Hash
Cheese and Morel Souffle
Coffee with Local Liquer
Genepie
Saloon. My goodness.
Monday, January 08, 2007
La Plagne, Day 1.
Breakfast: scrambled eggs, boiled sausage, a croissant, yogurt with Kellogg's granola, a few slivers of pink and white grapefruit. Orange juice. An American breakfast. You can take the girl out of America, but you can't take America out of the girl.
This morning we go skiing. It's wet, slushy snow. My American breakfast is growling in my stomach. I fall several times, wipe out yard-sale style. Rick and David are bored and feeling sorry for me. It must be like skiing with a child.
Lunch: I'm becoming familiar with the layout of the buffet stations. This time I eat farfalle, cod, sauteed spinach, pizza with raclette, a lamb chop. Cheese plate. A few bites of dessert. 1/2 a glass of wine.
Energized for the afternoon with our ski instructors, Antoine and Eric. Skiing is incrementally better in the afternoon, but note to self: I need more practice. Maybe I should become a ski bum for a year, or a GO at Club Med - I could teach step aerobics or something.
Dinner: Kate has planned a dinner at Le Serac, the specialty restaurant this evening. It's all white leather, with lavender hues. We start with 2 bottles of Moet. Then a lovely St. Emilion.
I didnt eat the amuse bouche, because I'm still sipping tequila. Duck carpaccio with unidentifiable cheese follows. I choose the cod vs. the veal. A cheese plate. A blueberry tart follows. By this point, I'm tired and drunk, which must be the reason that we go to the lounge to dance some more.
This morning we go skiing. It's wet, slushy snow. My American breakfast is growling in my stomach. I fall several times, wipe out yard-sale style. Rick and David are bored and feeling sorry for me. It must be like skiing with a child.
Lunch: I'm becoming familiar with the layout of the buffet stations. This time I eat farfalle, cod, sauteed spinach, pizza with raclette, a lamb chop. Cheese plate. A few bites of dessert. 1/2 a glass of wine.
Energized for the afternoon with our ski instructors, Antoine and Eric. Skiing is incrementally better in the afternoon, but note to self: I need more practice. Maybe I should become a ski bum for a year, or a GO at Club Med - I could teach step aerobics or something.
Dinner: Kate has planned a dinner at Le Serac, the specialty restaurant this evening. It's all white leather, with lavender hues. We start with 2 bottles of Moet. Then a lovely St. Emilion.
I didnt eat the amuse bouche, because I'm still sipping tequila. Duck carpaccio with unidentifiable cheese follows. I choose the cod vs. the veal. A cheese plate. A blueberry tart follows. By this point, I'm tired and drunk, which must be the reason that we go to the lounge to dance some more.
Sunday, January 07, 2007
La Moraine, Club Med La Plagne 2100
La Moraine
Club Med
La Plagne 2100
I love buffets, I hate buffets. I suppose I love them when they're good.
I am so jetlagged that it seems advisable to eat lightly. I eat vegetables and a sliver of grilled chicken. I see people with pasta, I want a gigantic bowl but I have no idea where that station is. Also, trying to hold a conversation with each of the chefs is a bit daunting, so I stick to the self-serve. How sad.
The dessert station is enormous, but eating 6 different slivers of tarts and then going to bed seems like a bad idea, too. I see French girls walking and stuffing their faces with cream puffs. How cute.
I had a small cheese plate, and I am very happy. The wine is quite young, and a bit tannic, but I don't care, I'm going to bed shortly.
Wrong.
We meet in the lounge for a cocktail, or 4. The French are dancing to American disco music. What is it with the French and disco? What is it with me and disco? Rick asks for genepie, and the bartender thought he heard J&B. At last, we drink genepie, the local liquer. It tastes like a chartreuse licorice.
Almost midnight, time for bed.
Club Med
La Plagne 2100
I love buffets, I hate buffets. I suppose I love them when they're good.
I am so jetlagged that it seems advisable to eat lightly. I eat vegetables and a sliver of grilled chicken. I see people with pasta, I want a gigantic bowl but I have no idea where that station is. Also, trying to hold a conversation with each of the chefs is a bit daunting, so I stick to the self-serve. How sad.
The dessert station is enormous, but eating 6 different slivers of tarts and then going to bed seems like a bad idea, too. I see French girls walking and stuffing their faces with cream puffs. How cute.
I had a small cheese plate, and I am very happy. The wine is quite young, and a bit tannic, but I don't care, I'm going to bed shortly.
Wrong.
We meet in the lounge for a cocktail, or 4. The French are dancing to American disco music. What is it with the French and disco? What is it with me and disco? Rick asks for genepie, and the bartender thought he heard J&B. At last, we drink genepie, the local liquer. It tastes like a chartreuse licorice.
Almost midnight, time for bed.
Tuesday, January 02, 2007
The Stand
I really really didn't like the special sauce. I believe that a perfect burger is equal parts perfect patty, perfect bun, perfect condiment.
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