cdog's Profile
ISO Pirogies in Brooklyn
i might add that greenpoint is a good bet. there is also a place in Williamsburg, right on bedford that has some quality pirogies...i think they are between n. 8 and n. 7. i cannot remember the name, but it is two doors down from spike hill bar. but i would really encourage a google search of greenpoint. i've been to a couple of place on manhattan ave but i just cannot remember the names.
also, the polish national home, doubles as the warsaw music hall, serves some great polish food...
Bad experience at Scalino
i've given up on guessing why scalino continues to draw folks. what did timeout say about scalino...i think they may have mentioned something
here it goes: This Park Slope Italian spot is notable for austere decor (only a few picture frames dot the walls) and snotty service (our waiter mocked us when we didn’t finish a flavorless appetizer of white beans and sausage). Only entrées proved redemptive: Tender lamb shank came with savory lentils, and excellent pastas hailing from Gotham noodle mecca Raffetto’s included a pappardelle in a tasty tomato cream with cubes of smoked bacon. Pass over desserts, like rock-hard balls of ice cream in thick chocolate shells.
gee..let me run out and grab a bite. i would say that 50 to 70 percent of the menu comes out of a can or out of the freezer..they aint making fresh pasta. buy it from somone else, freeze it and just make it to order...a trained monkey could be the head chef at that place
by the way tbird, i ate at perbacco, in the east village, a place owned by one of the guys involved at spirito....give it a try and let me know what you think...
too much arugula
pesto is the best way to go..you can freeze and save
i like to use some with sausage and make a nice sandwich out of it...
5 Best Restaurants
allen and delancey
suba
insieme...much better than del posto..really doing some interesting things with italian food
Anthos
One more good restaurant
hearth, milos, lupa, del posto, resto, suba and i might add five points
One foodie and one picky
i think Craft is a good choice. it is supper simple and is sure to please even the picky eater you mention.
i would also have to add del posto or Felidia to the list if Italian is desired. you get the same experience of a babbo but the menu is not so over the top. less tongue, cheeck and liver on the menu.
they have solid pasta dishes that are rather traditional and they also have things that will appeal the foodie in you.
good balance
red hook bests
you are not being persnickety...that was part of the reason why i only suggest good fork. i love spending the day in red hook, but it is still years away from being a food destination.
one more thing that folks can do is Six Points brewery. not sure if it was mentioned, but you can tour the place.
red hook bests
cannot go to the hook without a stop at good fork. minus reservation, you may have to wait to be seated. this time of year you should have better luck as they have some outdoor seating etc.
Recommendations for 4 day visit
for a quick a filling slice of pizza, go to artichoke on 14th between 1 and 2 ave. this is your classic NYC pizza joint so don't expect any of the bells and whistles.
for something nicer, i agree with the Una Pizza Nap recommendations.
THE GODFATHER style restaurant in north NJ?
leo's in hoboken..a bit rough around the edges, but for sure a place that tony and the boys would hit...it also serves as a ole blue eyes shrine and the jukebox has more than enough frank selections.
Anything good near W. 58th?
i second Molyvos and would also add Milos to the list. a few blocks south, you can get a great italian meal at insieme. it was voted one of the best new rest. in 07 and got 2 stars from the times. Beacon and Town are also in that area and are solid.
potatoes roasted in duck fat
some of the best potatoes i've eaten were first baked in the oven and then cut into wedges for frying in duck fat. once out of the duck fat, you season with some salt. for sure not heart friendly, but they are the best
Lupa vs. Babbo
i know it is a risk, but Babbo does have seating in the bar for non-reservation. if you are willing to eat earlier and have no issues with showing up to wait in line, you can get a table. if you get there by 4:30, i think you can get a seat. i've never had the luxury of scoring a reservation, but i've done the walk-in thing several times and never been turned away.
Worst Beer Ever?
Olympia gets my vote as well as HAMM and i would also throq in natural light...although i did drink a fair amount in college.
Which higher-end restaurants serve the best portion sizes?
i find the portion sizes at Craft to be on the larger side.
Best Gnocchi Mix-in Suggestions
no pasta involved so they are not ravioli. i like to think of them as ravioli sans the pasta. i use an ice cream scooper and shape them into the size of a golf ball. not sure you need a bechamel sauce to make them either. i would go with a butter and sage sauce.
not sure if you have any lidia cookbooks at home, but she devotes a great deal of time to non-potato gnocchi.
the link i mentioned yesterday is a big help and should be able to get you through the task
Best Gnocchi Mix-in Suggestions
did you try them? just curious as to what you decide
Best Gnocchi Mix-in Suggestions
i guess they are pretty much ricotta gnocchi or very close. not sure of your serving size, but i use about a cup of ricotta, 1/2 cup parm, 3/4 cup flower and one egg. if you use these portions, i would suggest about a 1/4 cup of pureed butternut squash. i use an ice cream scoop and make gnudi the size of a golf ball. i like to roll them in some extra flour before i put them in the water. rolling boil is best and i think they will take 5 minutes or so to cook.
i like to shock them in an ice bath once they are done cooking. i then prepare a sage and butter sauce and place the gnudi in the sauce and re-heat.
for some more insight into gnudi, the following link is for gnudi served at the spotted pig in NYC. the recipe is not for butternut squash, but it will give you a better sense of technique etc.
http://gothamist.com/2005/01/04/eating_in_spotted_pigs_ricotta_gnudi.php
Most Creative Chef in NYC?
RREMS....i was simply replying to the initial questions...i simply replied after your posted. i wasn't responding to you. sorry!
Most Creative Chef in NYC?
i do think that the David Chang deserves to be mentioned in this debate. i know that he has received a lot of ink as of late and maybe too much ink for some, but he is doing some amazing things and pushing the boundaries without being too over the top...
Best Gnocchi Mix-in Suggestions
if you are looking for something to do with butternut and are willing to let go of the gnocchi idea, i would vote for ricotta gnudi. i actually made them last night. you can make a butter and sage sauce as serve along with the gnudi
Best Gnocchi Mix-in Suggestions
you could make a rapini pesto and add some sausage in as well.
you could bake them in the oven as well. i like to make a bechamel sauce and add some swiss chard and ricotta cheese. add all three along with cooked gnocchi into a dish and bake in the oven at 350
future addition in the South Slope
looks like the guys at BIg Nose Fully Body are opening up a wine bar across the street. not much in way of details. i've heard that they will have a full kitchen in the place, so small plate snacks will be available. i cannot wait. the owner of the wine shop is a great guy and his staff is always so helpful and good natured. this place is sure to be a success.
First time in NYC - What to eat?
i would suggest that you try a burger. the list of options are too many to mention, but i am certain that you can get some input from chow...i guess i might suggest the burger joint and perhaps the spotted pig, go for lunch as dinner tables are a hard thing to come by.
Midtown Breakfast meeting
only one place to go, Norma's and it works perfectly for business related meetings. it can get a bit loud at times, but i've never been too annoyed about the noise level.
FAVOURITE CUT FOR STEAK
doesnt FAT=Flavor?
filet is certainly a tender cut of meat, but the lack of fat doesn't do much for flavor or taste...
FAVOURITE CUT FOR STEAK
ribeye is the way to go...
i would also throw in hanger steak for its quality relative to the price..
Last Wknd Away in NYC Before Baby
molyvos for greek. i would say milos, but the price tag is a bit higher.
