rose's Profile
Rehearsal Dinner for 50 in June
Anyone have any experience with Turner Fisheries in the Westin?
Rehearsal Dinner for 50 in June
I've been charged with the job of orchestrating a rehearsal dinner for 50 on a Saturday night in Boston in June. It shouldn't be too formal but can be any cost.
Any suggestions?
Help identify a Union Sq greenmarket stand?
http://secure.redjacketorchards.com/FLWS_cart.asp?pg=contactus
Japanese noodle bars
Soba-Koh 309 E 5th between 2nd and 1st has wonderful soba noodles in hot and cold preparations. This place is an oasis of calm in a sea of the EV frenzy and the soba is excellent.
Is there Potato Nik ANYWHERE in Manhatten?
The real definition of potato nik is not just one giant latke or even potato kugel, although it has devolved into that.
I've had actual potato nik (not for 30 years). It is far more yeast bread-like and has a definite, intense flavor of black pepper in addition to onion and potato but the most distinct difference is the texture. It is much more like a yeast bread than a baked pudding of eggs, onions and potatoes. It probably contains much more flour than latkes or kugel and obviously uses yeast for the leavening rather than baking powder and soda.
I'd venture a guess that you will not be able to find any to buy in NYC if you want the authentic potato nik as opposed to just potato kugel.
Russ & daughters?
I think, although have no real proof of this, that if you place a catering order or have them mailordered they use one kind of bagel and if you are buying at the counter they use another.
I've had truly horrible bagels from them that accompanied my catering order yet when I go to the store and look at the ones up front near the window that they use for walk-in orders, they seem to be the ones that others here are describing. I was so put off by the one's they sold me with catering that I have never gotten their bagels since.
I know their bialies are from Kosars.
BLT Fish (downstairs) review
BLT Fish is right in my neighborhood and so when it opened I dined there(downstairs) a number of times during the first few months and I've given them the benefit of the doubt and been back a few more times. I had been to BLT Steak and liked it and so I assumed Laurent Tourondel would certainly be able to run this relatively casual operation. Wrong, wrong, wrong. The help seems to turn over weekly and the service has been very inept every time I visited. The food is mediocre, at best, (lobster roll has about 3/4" of tasteless lobster) and the prices are ridiculous. I haven't been there lately (say within the last 2-3 months) but I seriously doubt that it is any different than when I last ate there. I have yet to try upstairs so I cannot comment on it.
