Overheard on the New York Boards

Published on Monday, March 1, 2010, by Mark Hokoda / Edit Post

"Recette in the old Jarnac space is treating razor clams like clam bellies — breading and deep frying. Nice finger food." - Wilfrid

"I've had it at 2 places, both very good. 1st at the rear of Shangri-la on 37th Rd. They scoop the noodles fresh into the wok in front of you. Also, yesterday I had it at the rear of Merit Farms. The broth was equally opaque, with lots of flavor, nice thick noodles, pieces of beef, I think brisket." - Jeffsayyes on thentuk, a Tibetan noodle soup

"The Côte de Boeuf was absolutely fantastic. I come from a long line of Luger's regulars, account #140. And this is a formidable opponent. I have never had a steak with such a complete and perfect char. Really perfect, on all sides. ... It's charred at 1900 degrees, no grill marks. A pure black crust all around." - 2slices on Minetta Tavern

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