sea97horse's Profile
Mas Farmhouse
Ditto: a beautiful setting, food that's creative without being off the wall, and professional, personable service.
Bar Pitti or Gene's in West Village??
There is nothing wrong with Gene's. It's been around for 70? 80? years and hasn't changed much in the 20 years I've been going. Fairly traditional Italian menu (though I love the vichysoisse in summer) -- good veal, pasta, and the like. It is not at all a foodie place. It is not at all hip. It's for grown-ups who like to have a big cocktail, eat comfortably, be taken care of, and leave without a serious dent on their credit cards.
That being said, Kimlo, I think you'll be happier at Pitti.
Pesto alla Trapanese
Do any locals read this board?
If so, care to share your recipe for pesto Trapanese or Erice style? (Not sure if there's a difference between these two.)
Thanks!
Dover Sole vs Branzino
That's just my point: restaurants are generally calling all sea bass "branzino," no matter its provenance.
Dover Sole vs Branzino
My semi-related question:
Why do even non-Italian restaurants these days use the Italian word "branzino" instead of sea bass, which is what it is?
Any good Caribbean/Jamacian food in this city these days?
There's a Jamaican Dutchy in the FiDi too now, at the intersection of William, South William, and Beaver.
Favorite cold soups, please
Hungarian cold sour cherry soup. Hideg Meggyleves, I think, though perhaps someone can correct my spelling.
Boil shrimp in or out of shell
They're easier to peel after cooking.
Throw the shells back in the water for a while to make shrimp stock!
Help picking birthday dinner: deciding between Mas, Annisa, Ai Fiori, Lincoln, Corton, Blue Hill
I just had my second excellent dinner at Mas last week. It's a lovely and comfortable place, and the staff is really wonderful.
-----
Mas (Farmhouse)
39 Downing St, New York, NY 10014
Eolo
Went last night and I agree with you, Mr Flatiron. How come the subway doesn't run that often when I'm waiting for it?
In any case, the food was delicious. More upscale and innovative than what I've had in Sicily, but the flavors were all there. Good wines by the glass. Service was sweet, if a bit scattered.
I'll definitely be going back!
Fun but great food on West Side - $ is no object
The Standard Grill will fit the bill.
-----
Standard Grill
848 Washington Street, New York, NY 10014
Eolo
Has anyone been to this new-ish Sicilian restaurant in Chelsea?
Any must or mustn't haves?
-----
Eolo
190 7th Ave, New York, NY 10011
Korilla BBQ - Ribeye of the Tiger Burrito - WOOT
I tried them just recently -- they are down here in the FiDi one day a week. I had the chicken with tons of vegetables and sauces and kimchee and sprouts, but like you I thought the idea of cheese with this odd. Anyway, I had it as a rice bowl, because I am afraid to eat a burrito while wearing a necktie. It was super tasty, and fairly priced. The guys are really nice, helpful and accommodating. I will go back!
Healthy High-Heat Cooking Oils? Oxymoron?
Grapeseed is not the same as canola oil. Canola is the marketable name for rapeseed.
union sq delivery
Pita Joe has delivered in the past. Other options are University Pita on East 12th (kosher, so pricier, but really good, with great Iraqi beef kebabs) and the new Ole Kebab on 14th between 5th and 6th -- I haven't tried their falafel yet, but the lamb shish is delish.
For Chinese, I think the best bet is The Cottage on Irving and 16th.
For Mexican: there's a hole-in-the-wall next to the Chipotle on 6th just south of 14th. It's called Bagel Buffet or something, but they have wonderful cooked-to-order tacos, burritos, tortas, etc. I'm pretty sure they deliver.
-----
Pita Joe
2 W 14th St, New York, NY 10011
Ole Kebab
49 W 14th St, New York, NY 10011
Affordable Rustic Italian near Greenwich Village
How about Malatesta's sister establishment, Piadina?
-----
Malatesta
649 Washington St, New York, NY 10014
Your favorite places near 16th St & 8th Ave!
Gascogne
Crema
That little Turkish resto/wine bar called, I think, Pierre Loti
-----
Gascogne
158 8th Ave, New York, NY 10011
Crema
111 West 17th Street, New York, NY 10011
Recipes and Home Ideas with fresh oregano?
You can make salmoriglio -- just olive oil, lemon juice, and fresh oregano. It's a simple sauce to top grilled fish like sword. And it's one of those things you cannot use the dried herb for!
Pink Teacup
You can check the menupages reviews, one of which is mine. If you do go anyway, let us know what you think!
healthy food vegetable - wall street food cart - where'd it go?
It's back! A different vehicle, but same place, same guys, same menu and prices. Same Friday guac!
An abundance of radishes . . . what to do?
Roast them whole (or sauté them quartered) with butter and plenty of salt and pepper and serve them as a vegetable. Or braise them with cream. Or throw them into a vichysoisse to zip it up --
Belgian beyond Moules and Frites...
If you're on the Upper West Side, check out B Cafe on Amsterdam and 87th. Good food, nice service. Besides the usual moules, they have good classic braised dishes, chicken vol-au-vent, hanger steak with a yummy mushroom sauce, a huge variety of Belgian beers --
Where can I find/buy purslane in Manhattan?
I have bought it at the Union Square greenmarket, but have not really looked for it for a while. I believe it is a real summer plant, and may be more in evidence in a few weeks.
Weekday lunch near 12th and Broadway?
Jack on University and 11th.
Stand burger on 12th.
Time for some new ideas about broccoli....
Thanks for the keyboard lesson, Will, but the alt thing is not working for me. A moral flaw on my part, clearly. But I am a dear, so for you: The book is by one Michael Roberts. It's ostensibly what real Parisians cook in their little Parisian kitchens, so has a lot of really good, not complex dishes -- quite varied. And is perfect for people like me with little Manhattan kitchens.
Where to buy fresh (shaped) pasta?
I've not had that experience at GoE, but I do always make sure the expiration date is at least a week away. Of course it will never be as good as a real pasta store's.
Time for some new ideas about broccoli....
"Parisian Home Cooking" has a broccoli etuvee, using all parts of the broccoli: florets, leaves, stems peeled and cut into batons. Chopped ham or bacon, onions, garlic, butter, savory. Cover and throw into the oven. Easy. Strangely good -- I guess it's the bacon.
I know that "etuvee" needs an accent on the first and second e's, but I can't figure out how to do that here!
French for a Francophile
I'm very fond of Chez Napoleon, and also of Gavroche on West 14th. Both have decent (not spectacular) classic dishes at very decent prices. And your friend can practice her French with the charming owners at both places.
