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EvilJ's Profile

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Veniero's is Pathetic/Shame on Another NYC Institution Gone the Way of the Tourist Trap

I agree and lived on 11th street for 10 years. I think so many "institutions" go this way.
Katz's and Russ & daughters however, continue to deliver despite the tourist trends.

May 09, 2011
EvilJ in Manhattan

Back bacon (UK-style bacon): Where to buy in NYC?

Myers of Keswick on Hudson Street between Jane and Horatio. They have both Danish and Irish back bacon

Myers of Keswick
634 Hudson St, New York, NY 10014

Apr 18, 2011
EvilJ in Manhattan

First trip to New Orleans from NYC. Help!

Great! Thanks all for the recommendations. Is Brennans worth going to for breakfast?

Apr 09, 2011
EvilJ in New Orleans

First trip to New Orleans from NYC. Help!

I've worked in fine dining NYC restaurants for 15 years, so I'm a foodie, but like most industry folk am more "wow'ed" by rusticity, simplicity and honesty in a restaurant rather than a high end dining experience. I've done a fair bit of research and have reservations at Patois, Cochon and lunch at Commander's Palace.
Here's my question: Are the "fancier" places (Antoines, Galatoires, Commander's) worth the price and effort, or are they institutions resting on their reputations of days gone by?
Also, Friday lunch: I have a rez on the 2nd floor of Galatoires---is this as good as the no-rez first floor? If we go, I want the real deal. I've also read August is good for Friday lunch.

I also made note of Brigtsens, Lillete, Luke for breakfast, Parkway, Central Grocery and Jaques Imos.

To give you a hint of my faves in New York, I like il Buco, Balthazar, Raouls etc.

Any help you can offer is appreciated!

930 Tchoupitoulas St., New Orleans, LA 70130

Commander's Palace Restaurant
1403 Washington Ave, New Orleans, LA 70130

Galatoire's Restaurant
209 Bourbon St., New Orleans, LA 70130

Brigtsen's Restaurant
723 Dante St, New Orleans, LA 70118

Apr 09, 2011
EvilJ in New Orleans

Babbo versus Scarpetta?

Both are good restaurants but this has to go to Babbo. Mario Batali's cooking has a depth to it and a real authenticity. And for anyone that has known his food pre-Scarpetta, Conant appears to be a one trick pony. Half the menu are the same dishes he did 7-8 years ago at L'Impero?!? But because he's relatively new downtown, everyone thinks it's new and exciting. I think if he keeps on learning and improving maybe he'll get as good as Babbo. But from a guy I know who used to work with him at Alto, I hear he's more about being a celebrity chef than a real cook. Time will tell.

110 Waverly Pl, New York, NY 10011

Apr 26, 2010
EvilJ in Manhattan