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Where to get merguez in NYC?

Dickson meats in chelsea market has the.

Pino's on sullivan usually does.

Both with lamb

Dec 09, 2014
Polisax in Manhattan

Down to Two - Please Weigh In - Quality Meats vs. BLT Steak

+1 for blt steak.m they serve huge addictive popovers to start. Personally i like the hangar steak ... Rich beefy flavor for $30.

Nice people too

Dec 08, 2014
Polisax in Manhattan

Keens Steakhouse what to get?

I bought some mutton at the union square greenmarket a couple of weeks ago. Unfortunately i cannot remember which day of the week. It was a large loin chop with pronounced mutton flavor...

Nov 24, 2014
Polisax in Manhattan

Restaurant to recommend for a very special wine (Cheval Blanc 1950)

maria

normally I am pretty Brett sensitive. I don't usually like Lynch Bages or Beaucastel wines (there are exceptions which I don't fully understand because it seems endemic in those cellars... at least in the vintages pre-1990). But the few old CBs that I have had (I have still a few bottles of the 55 and 59 and assorted others) have shown what the brits call "old bones" (ie the primary fruit flavors have largely disappeared) but not really any Bret that I could detect. sometimes a bit of volatility if the wine was served above british cellar temperature but that seemed due to presentation more than the wine. But maybe I am being too generous.

you have tasted much more than me of these wines. But I have usually shared whole bottles and I find that over the course of a bottle and old wines can develop and even deepen in color and flavor. not all the time... some wines simply fall apart with air.

Anyway, I hope the OPs 1950 turns out to be good (I have never had that one)

Restaurant to recommend for a very special wine (Cheval Blanc 1950)

I am reluctant to reply as I think I agree with maria's view once she nuanced it a bit. I said that other may not agree with the statement that Chevel blank before 1985 tends to exhibit certain flaws.

here is an example of another tasting that really does not report on any Bret or anything of the kind she mentioned in the selected wines from 34 vintages. Take it for what it is worth.

http://www.academiedesvinsanciens.com...

I don't personally know these people (though I certainly know who they are and know them to be experienced with older wines, especially bordeaux). You can read this yourself but you might ask yourself it is really consistent with maria['s claim. Maybe it is... but if so the point it too subtle for me. If this is not enough, go read Neal Martin's views (or any of numerous others with CB experience).

I am not saying there is no Bret or other flaws in certain wines. but different people react differently to Bret. some people actually collect Beaucastel for example. Fine with me.

Restaurant to recommend for a very special wine (Cheval Blanc 1950)

I agree. That 's why i recommended looking at tasting notes. Not a perfect predictor of your bottle will be -- not even close -- but they can be informative. But time trends are imperfect too, especially when other respected critics have different conclusions on cbs in the pre 1985 period.

Restaurant to recommend for a very special wine (Cheval Blanc 1950)

Here's what maria said

"From tasting that many, I know the wine's flavor profile, and how that profile changes with age. I also know Cheval Blanc's flaws, and they are consistently medicinal Brett and volatile acidity, which become more and more prominent as the fruit fades. With age, the flaws are the only extant qualities in the wine."

Does that read to you as "every bottle is different"? I agree with you that learning about others experiences with your old bottle won't tell you everything about the wine. So, do you think that you shouldn't bother to learn anything about old bottles? Just be because you can't learn everything doesn't mean you can't learn anything.

I agree that old bottles vary. And i have not tasted 60 bottles of old cheval blanc. So i defer to maria's judgment about general tendencies. But it is a generalization.

Restaurant to recommend for a very special wine (Cheval Blanc 1950)

I am skeptical of blanket prouncements about how a wine will age. You know the saying: there are no great old wines, only great old bottles. Look at expert websites for people who have actually tasted the wine recently and have a track record. I know neal martin has a note on that wine. Maybe jancis does too. I am sure you have done that.

Humanely raised pork?

Heritage meats in the essex market. If it is really humanely raised i don't think it can be cheap.

Jun 02, 2014
Polisax in Manhattan

Where To Go Now that 'Inoteca is No More?

Virgola. Basically oysters and salumi with a little cooked. All small plates. Small but decent wine list. Run by two young italian guys.

Jun 02, 2014
Polisax in Manhattan

Eleven Madison Park - 5.45 or 9pm

I would do the 5:45. You won't finish til 9 at the earliest and you probably won't get to serious (nonamuse) dish til 6:30 or later.... Besides it is one of the most beautiful rooms in the city (especially in daylight; and especially when not too full).... The room will fill soon anyway. And you will get the kitchen tour when they are not packing up -- which is more interesting.

May 23, 2014
Polisax in Manhattan

Green Plantains in South Bay or Peninsula?

Chavez market in redwood city

What is good ham and where do I get it?

Costco also usually sells smthfield hams at a good price.

They sometimes have jamon iberico de bellota (acorn fed)... And sometimes the cheaper and leaner paleta (butt) from acorn fed pigs.

Inexpensive and good sushi in NYC

+1 on tanoshi

Apr 26, 2014
Polisax in Manhattan

New York itinerary - stand out dishes?

I returned to NoMad a couple nights ago and thought that chicken was not close to what it was a few months ago. They stuffed heavily herbed bread crumbs under the skin which prevented tasting the truffles and kept the skin from crisping (or staying crip), they overcooked the breast, they put some kind of white sauce or cream on the chopped thighs which totally masked the fois gras. I had love this dish on previous dishes and now I am worried.

+1 on Marea, LB, Empillon Cocina

Apr 21, 2014
Polisax in Manhattan

Luksus or contra

I am trying to decide which to choose. Anyone have comments?

Apr 06, 2014
Polisax in Manhattan

Which NYC Cheese Shop is your favorite? [Split from Melkbus125 thread on Cheese]

+1 murrays but dean and delucca's cheese section is also great.

Jan 31, 2014
Polisax in Manhattan

Somethig Decent Near East 4th

Wasan is excellent on e 4th.

Jan 19, 2014
Polisax in Manhattan

Three Nights in the East Village

incidently, for the OP, I would agree with Ssam (though it is loud and very variable in quality), and Empillon cocina (which is really very original as a mexican place) but would suggest looking at some Izakawa places which can be fun and interesting (and also pretty variable). I like Wasan and Bohemian (what would you call that?), and Hakata tonton (which is a pork restaurant with lots of other things).. not sure if these things are found in toronto but they are interesting. then there are the neo scandinavian places like Skal and Luskus and Aska which are not in the EV but are a happening in NYC and, if I were visiting the city, would want to know about.
And, if I were visiting, I would want someone to tell me about the roast chicken at NoMad.

Jan 11, 2014
Polisax in Manhattan

Three Nights in the East Village

jack told me that it was a problem with the lease... I think it would only be renewed at a much higher price. I miss the place -- it was a great location through several different chefs. Jack is really talented at finding really good young chefs and keeping them for a while.

Jan 11, 2014
Polisax in Manhattan

Three Nights in the East Village

Jack's luxury oyster bar has been closed for months. Alas. One of their former chefs was at degustation a couple of months ago.

Jan 11, 2014
Polisax in Manhattan

What's the best sushi restaurant I can actually get into?

Sushi azabu is not well known. But excellent.

Jan 02, 2014
Polisax in Manhattan

Where can I find the best and most diverse mushrooms in new york?

sorry. I've no idea about brooklyn. If you really want to get the mushrooms I would be a bit dubious about Greenmarkets... it depends on who shows up and the weather. SOS chefs is pretty dependable... you will find what you want (if anyone can source it, they can since chefs count on them)...and veggie place at Chelsea market always has myatake and chanterelles (girolles) and oysters... usually they have black trumpets and sometimes other things (even cepes on occasion). greenmarkets are hit or miss. very good when they have what you want (and if they have a good mushroom guy) but otherwise you may strike out.

Dec 18, 2013
Polisax in Manhattan

Where can I find the best and most diverse mushrooms in new york?

sorry. I've no idea about brooklyn

Dec 18, 2013
Polisax in Manhattan

Where can I find the best and most diverse mushrooms in new york?

Japanese markets generally have myatake and han shemiji and of course, shi take.

Dec 18, 2013
Polisax in Manhattan

Where can I find the best and most diverse mushrooms in new york?

+1 SOS chefs .. They supply restaurants so quality is very good and not picked over or exposed to warm air.

Chelsea market veggie place is pretty good but get there early because they are picked through.

Union square. Get there early. They disappear.

Dec 18, 2013
Polisax in Manhattan

5 nights in NYC (from San Francisco!) - Feedback please

I went up to try his food at solo farm and table when it first opened. At that point it was very good but not at all the same small plates concept as Wesley practiced at Degustation. pretty location and he and his wife are just as welcoming as ever...but it really Vermont not NY and Wesley thinks that a different kind of restaurant is required (a bit more comfort food, etc).

I do wonder what happened to the Chef at Falai (on Clinton).. I think his name was Marco and he was always aching to get out from under Falai...I loved his food and hope he has succeeded. I think he went to a ski resort near Brentano Pass but I have not been there and have no idea if he is still there. He was a restless and ambitious soul and I am not sure he can work for other people for very long. He needs to become eponymous.

Sep 21, 2013
Polisax in Manhattan

5 nights in NYC (from San Francisco!) - Feedback please

have you considered Sushi Seki? Not traditional sushi but it is open quite late (til at least 2 AM I think... maybe later) and I think it is very good post opera or ballet.

Jun 05, 2013
Polisax in Manhattan

5 nights in NYC (from San Francisco!) - Feedback please

The trouble with txikito is that it is loud and chaotic... Ichimura is fantastic... A bit pricey but very very good. Neta can be good if you sit at the bar... Otherwise i think they tend to mail it in sometimes. Also really loud for sushi.... Though they do more than sushi... That is what is best there....

Jun 05, 2013
Polisax in Manhattan

5 nights in NYC (from San Francisco!) - Feedback please

I disagree a bit about degustation. I think wesley was great and he had a spanish focus ( he is from mallorca). The new chef now is nick (they went through two others who were just ok.). who cooked for a couple of years at jack's luxury oyster bar and is terrific. Still small plates but not really spanish...i think it is again excellent... Not sure it is better or worse than with wesley. Fairly quite place, corkage policy, good prices and they are quite friendly...bar seating only.

Jun 05, 2013
Polisax in Manhattan