Soon, I hope!!

Many thanks for whetting my appetite...

Sorry I noticed this just now, but I bought some (Coronado in a plastic bottle, no less) in the Mexican market just next to Taqueria Dona Raquela on Dixie Highway in Pompano....

I usually use dulce de leche but had a hard time finding this anywhere in the Boynton/Delray area. In NYC I buy this at Whole Foods but they did not seem to stock in at WF in Boca or Wellington.

Please: Would welcome any updates for visit planned for September of this year.....

I've always avoided La Bola cause of its reputation among Rick-Steves-guidbook toting diners. I guess that proves that even the most touristed locales can offer great local fare.

What do others think of La Bola.....and if not there, where for cocido? Casa Lucio is another that gets mentioned often, but I am sure there are many far less
"discovered" addresses.

http://newyork.grubstreet.com/2013/05...

http://newyork.grubstreet.com/2013/04...

Ideal Cheese has carried both smoked and regular in the recent past.....I would call to check that this is still true. They would get deliveries a few times a week. Kept in a refrigerated case, though, as I recall.

Just I thought, no one cares......can this be the case or I am ust being my usual cranky pessimistic self?

http://www.nytimes.com/2013/05/09/wor...

Mentioned on another CH thread, this makes me so sad.

Guess we need a new nail salon or "gift shop" on Sullivan Street. Remember my friend David's comment: If it is sold in a "gift shop," it is something you do not need, but that is another topic.

Let's guess how long nearby Alleva willl hang on.

Where else do people buy mozzarella, apart from DiPalo, which looks to me like they lost business in the past few years, too? Is Eataly the culprit, or do Manhattanites not cook anymore?

http://gothamist.com/2013/05/10/mozza...

http://chowhound.chow.com/topics/879267

http://chowhound.chow.com/topics/877468

I've made a number of visits in the past two year, so just ask...but please state your budget and tastes..

If you mean this daily market, I found the shopping more exciting around the Via Claveture, although I would trade either area for most food shops in NYC!

http://www.mercatodelleerbe.it/index.php?page=mercato

Also liked a deli on Via Oberdan,16; remember that my trip was quite a few years ago, so things may have changed.

http://www.la-salumeria.it

Skippers and Mudcat seems to be on the water, whole B&Js in in a tabby-sheated concrete-block type building on the main road. No matter...food is outstanding.

We did pass a popular buffer style spot en route from Rte 17 to the Causeway to St Simons.....take a look, quite a few seem to be open Sundays but we did not have time to try:

http://www.officialguide.com/gidining...

I'd make the effort to get to B&Js......even we NY-ers ignorant about Low Country chow wwere smitten, and will be making a detour to get there next winter.

And do not forget nearby Le Creuset outlet near Yemassee, SC.

You can always try Southern Soul in St Simons in a pinch. Open until about 4pm on Sundays. Not the best bbq you've ever eaten..clientele are a mix of golfer types from St Simons, tourists like us, and normal locals....but I thought it was good enough to make a second visit on the way north back to NYC after a winter in Florida. (It did pale after a second visit to Lexington, NC, however)

Did you look at the other recs here for eating off I-95?

Richmond Hill and Pooler--both have outlets of Smokin Pig-- seem promising altough I would not put these in the category of B&J's mainlycause that shrinp at B&Js is really hard for us Yankees to come by at any cost! SouthernSoul is a bbq joint so apples and oranges.

Did you take a look at the afore mentioned Skippers? Darien seemd like a haven for good food..I wish I could have spent longer in the area and will plan to do so next winter..just few blocks off I-95, too!! Local hotel staff were high on a few places on rte 17 in the Brunswick area.

http://chowhound.chow.com/topics/898187

PLEASE let us know how you fare, as we plan to come along this route again and again...and if your route takes yoou through Staunton, Va, take a look at my report on Zynodoa...out of the way but very much worth while.

If you want pasta, this on one of my staples when tomtaoes are in season:

http://www.lidiasitaly.com/recipes/de...

Why don't you just write to him and ask who he sells to in Barcelona, or better yet, make a trip to the farm yourself. Not sure if they accommodte visitors but you can ask.

http://www.lapateria.eu/contact.html

We need to have a chowmeet someday soon! LOVED that restaurant; see if you can snatch Gennaro's cool glasses and give them up only if he gives you the recipe! I always enjoy your posts...now trying to plan another interesting trip so will be checking back soon!

I'm sorry to hear that, SG. I should also mention that your review also prompted me to give the place a try and I thank you for that, and for all of your literate and thought provoking posts over the years. You are certainly an asset to CH!

I know nothing at all about how the review scene works, but I do know that they deserve a new review by an educated critic. Perhaps this is not to be, but we can generate our own buzz here!!

Agree with Daisy. You can spend the big bucks for overly fancy food that has long gone from style in the food meccas, with prices as high or higher than Manhattan or other international cities (mains in the $30-$40 range) or you can go local and dine at Ma's, where the fish is fresh, the ambience is not fancy but the servers are as friendly as can be, and that key lime pie will forever spoil you for desserts.

We have already booked our return for January 2014; will be staying on the sea just own the block from Ma's, and apart from the fried chicken at the gas station nearby (I forget the name) and perhaps a meal or two on the grill at our hotel, I expect to have most of my diners at Ma's, unless someone tells me otherwise closer to the date of arrival next winter).

WShat I would love is recommendations on where to stock up on fish and vegetables en routge from the WPB area...unfortunately, the Homestead Latin markets will be shuttered on our day of arrival, Monday.

<<<erica Mar 25, 2013 12:33 AM
Four of took the ride south yesterday, a Sunday. The market has a great atmosphere and one could almost, with some stretch of the imagination, imagine that you were in a local market south of our border. The fresh produce seems to be concentrated in one, covered building, which is the only building we had time to visit. It is labeled as "Farmer's Market")

While there are some rather unusual tropical fruits and vegetables (stacks of nopales, for example), the selection was not enough to make the long drive worthwhile for us. (NOTE: But if you are passing by for a stay in the Keys this is THE place to stock up--please tell me other options en route, as this market will be closed on the Monday when we pass through next January!! )

Prices were on a par with those at The Boys in Delray (papaya; $1 per pound; Ataulfo mangoes, $1 per piece; I had not seen these yet this season; field tomatoes, $1 per pound but not appealing in appearance). Good selection of peppers.

Dried peppers and spices were in good supply and seemed well priced; as were bunches of cilantro, epazote, etc.

I stumbled upon a very amiable Central American vendor of cheeses..bought some excellent queso fresco; she also had panela and quite a few cheeses, along with a type of tamale stuffed with cheese that I am kicking myself for not sampling. There were other vendors that looked interesting at quick glance, and undoubtedly there are treasures here waiting to be discovered, but we were pressed for time and our gringo friends who were un accostomed to Latin maekets, or exotica in general, seemed uneasy about the sampling the prepared foods, which I would have liked to try. Note that there is NOTHING remotely threatening about this market and I would be happy to take my 80-year old relatives on a jaunt.

Several vendors of aguas frescas in the usual flavors, from horchata to sandia, tamarindo, jamaica (also say many vendors selling the dried jamaica, which I believe are known here in English as hibiscus flowers). Good value aguas at $1 for a large cup.>>

http://chowhound.chow.com/topics/895162

Thanks, StevenCinNY.

It was your review that prompted our visit. And how could I forget that medley of pickled vegetables (I seem to remember cukes and cauliflower but there were others as well, snug in a handsome can of that originally housed imported anchovies)

My partner and I did battle over these (can you imagine a confirmed meat eater dueling over pickled veg?) and sad for me, he got the larger share. (I must hone my latent aggressive skills with a fork!)

Again, this place is an overlooked gem hidden in the anonymous canyons of midtown, but I suspect a major review in the offing, and once that is published, it may be less easy to book tables, especially at prime dining hours. (Happily, we are confirmed early birds, content to dine well before 7pm!)

Do you mean this recipe?

http://www.nytimes.com/2012/05/09/din...

Sorry for all the above typos; I should mention that Chef Jernmark has not been there since the restaurant's opening, but he has been there for four or so years. Fellow diners were a mix of local business persons, Swedish tourists, and others.

Again, sorry for my typos and general slackness in the above report. Partner has just mentioned that he was perhaps a tad less thrilled as I was (he is not a fish eater, so that left out a lot of the offerings for him).

For my part, I keep thinking about the gravlax, the herring, the complimentary oinion/foie/pork belly dish. Any of one those would make me happy as a main course for dinner.

Certainly a restaurant to add to the rotation, both for visitors and for locals, especially those of us living in the area. The lunch, which includes meatballs as an option, will certainly be on my short list of nearby spots for the rare occasions when I do eat lunch out......

Recommended!!

Thanks to Pan for the clarification of the Swedish flavors. The experience has made me hunger for a week in Stockholm; coincdentally, I just received some kind of promotion for KLM for a flight..........comments on this, please, or perhaps I will open a discussion on the appropriate board...

Can't add much to your already stellar review. Based on that, two of us dined here last night and were impressed. Service is a model of what NYC restaurants should aspire to. Attentive, never ingtrusive, always ready with intelligent explanations.

Amuse included the above noted white spargel puree, and the cherry tomato "lollipops," as well as those butter-dipped radishes (cold they be better than those at NoMad?) with an array of other delicicacies that I negelected to note. But I did not need to note those quail eggs, as they will live in my memory a long time. Note to myself: Look for them at USQ market.

I do not consider my self a herring lover but had to try this at the mother ship of herring in NYC (at least in the sit-down restaurant arena); incredibly delicious, comes from "off the coast of Sweden" in this season.

Gravlax rounds (not the usual shaved, thin slices) with shaved foie gras even better, complex blend of flavors and textures..I could eat this dish alone for lunch 4 days a week and be happy.

Barley/morel "risotto" was superb, given textural interest by the crispy kale leaves.

Partner was mixed on the short ribs..I thought them divine although of the three beef cuts presented, one of them was not to my taste (air-dried tenderloin, I suspect) ....sorry to be so vague here but menu should show details.

http://www.aquavit.org/restaurant/pdf...

Bread service very good..Danish rye was the winner here.

Incredibly array of amuse and complimentary courses, including the onion/alium course with amazingly delicious foie and a hefty slice of unctuous pork belly, perfectly cooked.

This was followed by a battery of scrumptious desserts including dulce de leche bombollini immersed in a deep dish of brown sugar with cinnamon and star anise, and cardamom seeds (??) which I am guessing are three key players in the Swedish culinarium. Also presernted were a macaron (hibiscus but I could be mistaken here); jellied fruit; and a long line of other treats, presented on a lovely slate tray.

I did not take notes, was too happy just looking around and enjoying what was on my plate but by all means, go..this is a gem hidden in the canyons of midtown that dserves to be on the rotation of the food-obsessed.

With a glass of German Riesling.. the total before tax: $120 for two. Yes, you read that correctly; partner does not drink so that always keeps the price down!

Kudos to all servers, and to Chef Jernmark. The restaurant has been here since 1987....I think it is about time we discovered more of his considerable talents.

Another note: The restaurant is QUIET! You can hear yourselves talk! And very handsome as well.

My favorite is the Babbo pasta with ramps. David Tanis also did a good article with a few ideas last week:

http://www.babbonyc.com/recipe/spaghetti-with-ramps/

http://chowhound.chow.com/topics/701664

http://www.nytimes.com/2013/05/01/dining/the-fragrant-trendy-ramp-makes-a-delightful-addition-to-dishes.html

Also:

http://www.applepiepatispate.com/pork...

Not always a fan of this writer (I find the article a bit cringe-worthy) but always good to get more reporting on this NYC treasure-laden neighborhood.

Tell me, please, is there a branch of Djerdan burek on Crescent as he states? Not listed on the Djerdan website and not mentioned in recent burek threads here as far as I can see.....

http://www.esquire.com/blogs/food-for...

thanks, EKC! One of these days we will have to have a taste test. I could not agree more that that pasta with colatura at Acquapazza, was the distillation of a few perfect ingedients, simply cooked and worth a very long detour! (our neighbors at a nearby table make the drive from Benevento every weekend to feast there!!)

Somehow when I try to make the dish at home, even with great pasta, it pales by comparison! I guess another trip is in order...we still have not planned anything for fall, so maybe begin in Cetera and move south and east (??)

Curious as to how their colatura compares with others from Cetara or Pisciotta....I've often brought the product, we well as anchovies, home with me, and also have bought it in NYC, at Buon Italia, and cannot say that I detect a whole lot of difference between the various brands. I've had the pasta with garum at Aquapazza and agree that it is sublime.....but just wonder how their garum differs from other brands available in the area. I know they reportedly make it themselves, and I am a big fan of the restaurant, as well as of San Pietro, but is it really so different than others made by local purveyors when used by a home cook in a simple pasta dish?

Also, many of the stores mentioned are often good sources of dried artisanal pasta at prices well below those charged in Manhattan.

We've mostly given up eating in the area, as we return home laden with so much stuff that I cannot wait to get to the stove.
Always found Roberto's to be fairly consistent, but perhaps supffering from too much hype.

Just a brief note that the dried tofu sheets with fresh hot pepper are still kicking at Golden Palace.....worth the trip for two of us just to have that dish alone.....the restaurant now has a fairly new menu with color photos, but the old favorites are still on offer...

After four months in the wilds of SE Florida, even this small dinner (two of us also ordered dou mai with garlic, and fungus with eggs and pork) was manna from heaven. $35. with one beer, before tip, for the three dishes.