suzysue2's Profile
O Ya… Consistency whittled down to the dull art of repetition; or One and Done
Yes, sit at the bar and engage him, he is a total peach. That being said I have had great omakase in his absence as well.
O Ya… Consistency whittled down to the dull art of repetition; or One and Done
No more baseball references for me! Thanks Slim.
O Ya… Consistency whittled down to the dull art of repetition; or One and Done
Cafe Sushi has a long history of being a mediocre neighborhood sushi place when it was run by Seiji's father (who still owns it). Seiji was an artist and a chef in San Fransisco and felt the need to come back to Boston and take his father's business by the reins. I would compare it to Peach Farm in the sense that if you were to go there and order General Gau's Chicken and Lo Mein you would not be impressed, but the salt and pepper calamari (or anything for that matter) and surf clam with vermicelli are a whole different ball game.
I went there on the recommendation of the owners of Hungry Mother looking forward to what I thought would be a good meal and was shocked at how excellent it was. A renovation and elimination of lunch specials would be a game-changer for that place.
O Ya… Consistency whittled down to the dull art of repetition; or One and Done
I love Cafe Sushi. Seiji is a fantastic chef and an interesting and charming guy to chat with. We have had a few outstanding omakase there, they are batting .1000 so far. On par with Uni and Oiishi, a total hidden gem. The ambiance is pretty standard sushi bar, but the food is far from it. Beautiful fish, and tons of finesse and subtlety in the preparation and a good sake list. I have been meaning to give this place more love here, so thanks Ramp Girl for the opportunity.
I would like to tell you about the food at Orinoco (Brookline)
That is pretty messed up. Maybe they live in such fear of the owner that they didn't dare seat you. In a rational world you should have priority and the owner should wait, really out of pure selfishness, since you would have been a revenue source, whereas the owner's meal is a loss to the restaurant. As someone who has worked in restaurants it always galled me that owners would come in during peak hours, take up a table, make lots of fussy demands, get everyone nervous and shift the focus of the staff to themselves, leaving paying guests in the wake.
Anh Hong Dorchester
As a fairly recent transplant to Dorchester I am continually astounded at the delicious food options available here.
After a drink at 224 Boston Street which was charming and convivial, we went to Anh Hong.
As I continue to explore new Vietnamese places they just seem to keep getting better. Anh Hong was no exception. The roast quail appetizer was crispy and tender and hit all of the flavor notes. I had a curried tofu which was absolutely perfect and very balanced. My husband had a beef pho with tendon and tripe and noted that all of the meat was particularly well executed. I am looking forward to returning soon. We were the last table in the restaurant on this miserable rainy Sunday and as we were about to pull away the waitress came running out in a t-shirt to give my husband his hat that he had left behind.
Any other ones we should try? I have been to Ba Le Bahn Mi, Sunrise, Pho Le, Pho Hoa, Pho 2000.
need advice on affordable New England wedding venues
Good luck saving money and congratulations to you!
We just did our wedding for about 80 people and used every restaurant and wine industry connection we had getting a lot of things at or below cost, had an open standing beer/champagne/wine reception at the church (we did have an oyster bar, but had insider connections and didn't tell them it was a wedding beforehand), paid a chef to roast a pig and cook some sides (food was at cost), my aunt did the flowers at cost as a gift, a friend did a cake as a gift, we printed our own invites and made our own favors and I think we still managed to spend $6000 easily.
If you want to save money you will have to do a lot of work yourselves and a wedding is exhausting and stressful as it is with tons of things to consider, so be prepared to be extra exhausted when it is all over. I got so sick afterward I was in bed for a week.
That being said, it was a great day, we had a lot of fun and our guests did too by all accounts.
The other posters are absolutely right about just hiring your own bartender ($200-300) and buying your own booze, also a couple of waiters (same price as above for good ones) too to set up, run the party and clean up. Handles of booze offer a significant cost savings. That being said not a single person complained about beer and wine only at our wedding.
Avoid telling vendors that it is a wedding, just say 'event' or else you will see dollar signs lighting up in their eyes.
Blue Ribbon BBQ will bring masses of food to you for relatively short money. They ask for a head count, but give you so much food that you could easily estimate at 25% less and everybody will still be stuffed.
One piece of advice I got from another friend was that by trying to save money and have it on a piece of his parent's land he ended up spending more because he had to create infrastructure (bathrooms, electricity, water) where there wasn't any previously and that ended up costing him much more than it would have to just have it somewhere that was already set up for a wedding. Considering the needs of elderly relatives and small children can also create limitations, so don't forget about them!
Best of luck!
Cheap groceries? Moving to Brookline area,,..from out of state
Trader Joe's in Brookline has some good values if you want to stay local.
Russo's type market near Quincy??
Lambert's in Dorchester is worth checking out, but it is different than Russo's. The produce selection is not nearly as good, but they do have a butcher shop and fish market, their ground beef is particularly excellent.
Wasted Food - How to Stop This Horrible Habit
My chest freezer is my best friend and I love pulling out delicious things that I have made previously when I am too tired to cook. Some things freeze better than others though, soup and braised items being examples of things that freeze well. However, I avoid adding rice or pasta to them and then freezing them because the starches get soggy. I make my starch fresh while my frozen block of stew/soup is in a covered saucepan on medium turning into dinner.
Lasagna freezes beautifully (I use my vacu-sealer for that, but foil could work also). I also like to make large batches of chicken stock, tomato sauce, meatballs and pesto. I find that Deli-tainers (the plastic containers they serve takeout soup in) are excellent for freezing things in, they are durable and space efficient. Another thing I always have going in my freezer is a bag with chicken bones, once I have enough, I make a giant batch of stock.
Air is the biggest enemy in your freezer so getting as much of it out of your food storage containers is key. For cstout's chicken and rice casserole the vacu-sealer would have been my first choice for storage and I also would have defrosted it overnight in the fridge and probably microwaved it to heat it up. The reheat method is important too. I have also learned a lot by simply googling 'can you freeze...?' and reading a few opinions on various blogs and chat rooms.
Cooking in large batches saves time and money so sometimes I devote a half a day to cooking a few things, portioning them and freezing them and I am happy that they are there waiting for me on lazy days.
A Rendezvous revelation
I've sung Rendezvous' praises many times and I will sing them again. I have enjoyed my dinner every single solitary time I have been there and even with all the new places popping up to try I find myself back there again.
Winter CSA Help Needed
Yes, my previous basement was too warm and my previous fridge/freezer too small. I was absurdly busy last year and what ended up going to waste were small items that needed lots of scrubbing (turnips and potatoes). This year since I have a bit more time and space I will be more aggressive about making large batches of soups and casseroles and portioning them and freezing them rather that trying to find the perfect spot to cellar them in.
Winter CSA Help Needed
I did a winter CSA last year with the Food Project and was quite pleased, although I didn't store some things properly and suffered some losses. There are two large pickups for their shares in Lincoln. Now that I have chest freezer I think I could make better use of what I got, but generally was happy with the produce. I am enjoying their CSA this summer for the second time, although I wish there were more fruit and am jealous when I hear that people get eggs in their shares. I feel good about supporting the Food Project's mission and the times I have missed the pickup for my share I am glad to know that it goes to someone who needs it more than I do.
My recommendation is to have some time to devote to planning and executing what you will do with your share because if you don't you will definitely have some waste.
Home jerry-rigging sous vide?
I have done this according to Kenji's instructions with much success. Doing sous vide in a cooler is best for short cooking times. I have done salmon and lamb both with great results. Some additional tips: make the bath five degrees hotter than you will need it to be to account for the temperature drop when adding the food, a larger amount of water will hold the heat for longer and a medical-grade styrofoam cooler is quite good at keeping an accurate temperature over long periods of time if you can get your hands on one. I have also done a water bath in a dutch oven which was then put inside my oven set at the desired temperature. This worked well for veggies which need to go higher and longer.
It is an excellent party trick and the results are delicious, have fun!
How do you find the right kitchen designer? [moved from Not About Food]
Home renovation is completely overwhelming, I know from having (semi) completed a full gut renovation, doing a lot of the work ourselves. We did a fully commercial kitchen for $10,000, but we have no kitchen cabinets (we refused to buy into that racket). The most important thing is really knowing what you want and what you truly need.
As for the Home Depot question, do you like their aesthetic? I'm sure the kitchen they design would be passable, but do you want to go through all of the trouble, mess and expense so that you can have a kitchen that will have the 'Home Depot Look" as I affectionately call it?
A renovation is definitely in the top ten most stressful life events, so if you are going to do it, avoid half measures. Also, cabinets are outrageously expensive, and not necessarily the best storage solution, so think twice before buying lots of them. When you do buy them if you plan to enjoy them for more than five years avoid particle board like the plague (it is everywhere and well-hidden under veneers). If you have older cabinets consider refacing them, the junk that is out there these days is unbelievable.
A super-trendy kitchen will date your home quickly so stick with the classics to avoid problems reselling or having to redo the project too soon. Look at design cliches from the past, search for the patterns in them, and try to find the same in current trends and avoid them.
If you are not the types to design things yourselves it would certainly help to hire a great designer, but try to have a firm grasp on what your needs, aesthetic and budget are and be able to communicate them clearly to the person you hire.
Also, just because they take the time to create a proposal for you does not mean you are obligated to hire them. For each person you hire to work on this project be sure that that they are one of three that you have interviewed. You will have to deal with these people constantly over a long period of time so make sure that you feel comfortable with them in your home and near your personal items (I would put away anything of value).
References are a must, Angie's List is worth the money, as is Consumer Reports. I also found Amazon very helpful in terms of finding reviews for just about everything. Be careful of fast talkers and don't commit to anything without a good chat with your partner and a night's sleep. We had a couple of potential nightmare scenarios including almost ripping off our perfectly good,
but damaged slate roof due to aggressive sales tactics, and almost needlessly replacing our entire heating system had we not taken the time to get a second opinion. Be aware of the building codes in your area as well. Good luck!
What are you making when it is too hot to cook?
Oooh, kohlrabi salad looks good, and I have some hanging around.
My mom and I both made this shaved zucchini salad:
http://www.epicurious.com/recipes/food/views/Shaved-Zucchini-Salad-with-Parmesan-Pine-Nuts-360251
The recipe is great and you could be creative in your approach, this version has an Italian bend to it, but a middle eastern version with feta cumin and a bit of heat would be great too. Dress it to order, if not it will get soggy, the zucchini releases a lot of water, so something to keep in mind.
I made zucchini bread today and since I took the plunge and turned on the oven (not as bad as turning on the stove IMHO because the heat is contained at least) I also roasted beets to slice up and eat throughout the week and 'steamed' potatoes and made potato salad with homemade herb-lemon mayo.
O Ya… Consistency whittled down to the dull art of repetition; or One and Done
Good for her for figuring out who you were and digging up your info. Slim is correct, you are exactly the kind of customer she can't afford to lose, not some joker mad about spending $200 on four people and posting it on Yelp. If I were her I would send you a $500 gift certificate to come back and give them another try (she can cover that cost in one night's worth of bottled water sales) and hopefully by that time the Cushmans will have had a chance to go out to dinner to find some new menu items.
I know, I'm bad, and truthfully all chefs are influenced by other chefs, so this is a gray area.
How about $8 for a bottle of water, still profitable, but not such a slap?
All jokes aside, pleasing someone spending $1000 for dinner for two (without super high-end wines) is a tall order, there has to be an effort made to give the customer a sense that they have gotten a good value for the money. I'm sure they see these large checks night after night there and after a while stop thinking of it as a big deal that someone is willing to spend so much money on dinner for two.
Perhaps this review is a great wake up call to all high-end restaurateurs that sure, charge what you want, but make sure that the customer is walking away satisfied, and it seems to mirror daily life in that the little things matter; perhaps when one is having the most expensive dinner available, throw them the second bottle of water gratis, and the three dollar food cost for two desserts and 'Happy Anniversary' written in chocolate would have left them with a sweet feeling at the end of the meal, rather than a need to write a lengthy bad review. Also, not mentioned in this review, but stated over and over is that people are spending tons of money at O-Ya and leaving hungry. Perhaps the omakase could include a noodle or braised meat dish, something filling, but low in cost to the restaurant, which would fulfill a meal's most basic role which is to feed people.
O Ya… Consistency whittled down to the dull art of repetition; or One and Done
Yes and no to this point. If something is over/under cooked, seasoned, etc., that is one thing, but if one does not appreciate or identify with the restaurant's overall concept and price structure what is the point in complaining to management? They are not going to change for you, just don't go back.
July 2011 Openings and Closings
I just finished laughing out loud about that with my BF, however their nerdy social awkwardness is kind of endearing sometimes. I try to see it as the price for really good coffee, if they were hanging out having fun with their friends and being cool and popular they wouldn't have time be finding eight zillion different ways to brew an amazing cup of coffee. That being said they should find a manager for that shop with a good set of social skills to hire and train the staff to properly treat customers and they can focus on the coffee training. I'm excited to check it out.
Favorite banh mi place on Dorchester Ave?
I need to branch out from Ba Le, but I love that place so much I can't stop going there. In addition to the Bahn Mi their coconut macaroons are awesome and my family goes nuts over these coconut and yucca 'cakes' they have there. Also for a nice hors d'oeuvres I buy a bunch of summer rolls and slice them up and put a bowl of peanut sauce on the side and I am an instant hero. The BBQ beef and chicken Bahn Mi are my favorite.
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Ba Le Cafe
1449 Dorchester Avenue, Boston, MA
O Ya… Consistency whittled down to the dull art of repetition; or One and Done
I already ranted in another thread about the fact that I did not enjoy my experience at O-Ya. The price was absolutely killer and completely eclipsed the fact that the food was good, but not quite that good. The bottled water price is absolutely criminal and a true indicator of what kind of a markup they are putting on everything, and keeping the same menu for years and not changing it is weak. What put me over the edge was that our waitress disclosed to us that she chose our omakase, not the chef, my head almost exploded. Also, is it just me or if one is going to spend that kind of money and stay for a long meal, could they at least provide comfortable seating?
Anyone remember this article?
http://www.bostonmagazine.com/restaurants/articles/the_knives_come_out/page2
Seven Stars Chinese Bistro has opened on Belgrade Ave. in Roslindale
I ate there Sunday and and as my father said it was better that the original. The glazed pork ribs were awesome, and I had recently been jonesing for the Hunan Sesame Chicken and the very slightly updated version was tender, perfectly seasoned and balanced, bright and lively and the scallion pancakes were light, fluffy and crispy, I only wished i could have a Tsingtao along with it all. I am really happy that Chris opened this new location and I will return soon, for sure.
30 Day Ethnic Food Challenge
Singh's Roti Shop on Columbia Road In Dorchester is definitely worth checking out, roti bread is made to order and the curries are delicious. The bottled hot sauce that they sell is worth picking up as well.
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Singh's Roti Shop
692 Columbia Rd Ste 1, Dorchester, MA 02125
Better to take out at Quingdao Garden? Just had a very middling meal.
I went there today to get frozen dumplings and they told me that they would have them 'next week' which was the same thing they told me when they first re-opened. Anyone have a similar experience?
Group dinner near-ish to Tufts? Places in Medford I'm forgetting about?
What about Bistro 5 in West Medford? They have a room about that size and are very accommodating to dietary requests and the food is great.
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Bistro 5
5 Playstead Road, Medford, MA 02155
Red Wine for a Non-Wine Drinker?
It might be worth your while to get on the email list of a couple of reputable wine shops in your area, that way you can be alerted of the free tastings they offer and perhaps find what suits you, wine vendors always offer a reasonably priced option as that is what sells best. You can always ask for a case discount if you find something you like. Good luck.
Glass jars - fess up!
Thanks for all of the great tips, one of my favorite jars to hoard are the single serving Bonne Maman jam jars that my hotel serves, perfect to put inside the container that you pack a salad in filled with dressing or put spices in, I also save them to store paint in my art room.
