TerryNYC's Profile
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Does anyone have a working recipe for the carrots cooked in cherry juice served at Bern's? I inquired at the restaurant but was told it was a secret recipe. Also does anyone have a PDF of the older (pre-2007) dessert menu at Bern's Harry Waugh Dessert Room? The menu has been updated and many older classic desserts deleted. I was planning to make some of them at home but don't have the original menu to work from. Thanks for your help. Terry |
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Just wanted to say thank you to everyone who helped with these recs. It is greatly appreciated. |
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Lau any recommendations are very welcome. I'm especially curious about great Mandarin since it is a lighter, wheat-based cuisine from a part of China that is traditionally the richest area, so one may assume the means to create really good food were present. |
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Bouley, Le Bernardin, Daniel menus & signature dishes Peter, Yes, it turns out the archive area of the NYT apparently hides these pages from Google but if a search is done directly at the NYT website in the archive section using the custom date range feature, lots of material shows up. I suspect when I read through all of it I'll have all of my answers. Thanks again, Terry |
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Manhattan is much faster to get to for me (I can walk to Ctown from where I live in Brooklyn, however will happily go to Flushing (and do periodically for Sentosa ;-) |
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Bouley, Le Bernardin, Daniel menus & signature dishes Peter, thank you! I knew I had seen such a collection but couldn't remember where. When in doubt, the NYPL ;-) I looked and they do have two undated menus from LB so on my next trip to the rare books department I'll request those. Even better they had suggested links to other places with similar collections so I'm guessing that with a little work I am likely to find menus by all three chefs. I have to really search NYT and NY Mag as their reviews during the periods I'm interested will be very helpful. Thanks again. Terry |
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This has all been very helpful & it got me to re-reseach Chinese food in NYC (lots of printed pages to wade through tonight). I compiled my original list a year back and have slowly been trying my way through it. The cross-checking just now saved me from a trip to Ping's planned for next week. I've not been there in years but it seems as though for Cantonese seafood I will get a much better meal at Canton Garden or Oriental Garden. Fujianese food, well I'll try one of the places ScoopG liked that has an English menu (and my friend, Wei, will be delighted to miss a trip to a non-Cantonese place), and perhaps Walloy (mentioned below) just for fun. While I'm eliciting expert help --- I've really enjoyed Shanghai Cafe and Spicy & Tasty both although Amazing 66 is my go-to (and so far I prefer Cantonese). Are there any other regional cuisine restaurants (Mandarin, etc) at this level (in their respective cuisines) in NYC? I know there used to be an equally great Hunan restaurant that has long since moved to Florida but I'm unaware of any others that are really great examples of their regional cooking. If anyone can suggest some that are not Cantonese, Szechuan or Singaporean I would appreciate it. ----- Oriental Garden |
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Oh, forgot to mention -- yes I saw lots more Fujian restaurants in nYC. The ones that made my shortlist where those that had generated highly visible enthusiasm on Chowhound |
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Lau, thank you! Hmm, I have a Cantonese friend (who is very Cantonese food-centric) but I will ask him to come with me. Thanks again, Terry |
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Bouley, Le Bernardin, Daniel menus & signature dishes Does anyone know where I might find any of the following: menus (i believe there is a library in NYC with a collection of these but public, private, or another source entirely?), a list of signature dishes, and/or recipes for them for: * Le Bernardin when Gilbert La Coze was the chef. I have the restaurant cookbook and it has only two of Gilbert's dishes, the rest are by Eric Ripert. I'm really interested in learning more about Gilbert's food. * Bouley during 1987 - 1996. David Bouley's cooking then was astonishing and very different from the equally good food he makes now. I'd like to know more about his cooking then. * Daniel during 1993 - 1999. Daniel Boulud's food then was so classique, and again his dishes now while equally good are different. I'm interested in these first years of his restaurant. Google did not produce many useful results even with extensive searches. That is when I thought of Chowhound's collective culinary intelligence. Thanks for any help you may provide. ----- |
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I've scanned the ChowHound boards for info on Fujian restaurants. What I've found resulted in this list: * Tasty Hand Pulled Noodles 1 Doyers St My first question is if I can try only two, which two should I pick? The second questions is which dishes to order, the emphasis being which are the most broadly representative of Fujian cuisine? Thanks in advance for any help you fellow Chowhounders may offer. ----- Good Good Taste Super Taste Fu Zhou Restaurant |
