erica's Profile

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Cosme soft opening

Thanks for the reassurance! The funny thing is that Alejandro Ruiz is just now opening a place in DF, so will likely not be in Oxaca during our visit, either. I'm sure all will be well on the food front in both cities…willr eport back and thanks for all your info here.

http://lacocinadealejandro.wordpress....

about 7 hours ago
erica in Manhattan

Cosme soft opening

Me, too. I have reservations at Pujol on the 30th!!

Obviously Chef Olvera will not be there!

about 12 hours ago
erica in Manhattan

LIE Roadside Food Guide/Comp

Great idea, and I agree with changing parameters to include places just off the LIE, within a mile or two of the highway on either side. Or at least give an idea of how far off the LIE the place sits.

about 15 hours ago
erica in New York State (exc. NYC)

Balducci's new york

about 15 hours ago
erica in Manhattan

MODERN DINING ROOM with Chef Bissell?

Kathryn, you are a gem..how did I miss those? Thanks for this and all your help here on CH over the years!!

Oct 18, 2014
erica in Manhattan

MODERN DINING ROOM with Chef Bissell?

Thinking of having a birthday dinner here; would like to read recent reports and recommended dishes. Thanks.

Oct 18, 2014
erica in Manhattan

No Frills Shrimp, etc near I-95 Jacksonville vicinity???

Thanks to the responses here, and further reading, I have narrowed it down to Safe Harbor, Timoti's or O'Steens. Just to be clear, we have no interest in atmosphere, so would not care if theplace was in a strip mall, as long as food is worth a stop.
We are from NYC, so looking for dishes we cannot get here (most of our shrimp is from Asia).

One important factor will be the location, as we will likely make an overnight stop wherever we eat, and press on to south Florida the following day.

Sunshine: Is that the situation alll day at O'steens? Maybe I could try to arrive around 4pm or so to avoid a long wait (??)

One online commenter (maybe Yelp) wrote that the chowder at O'steens looked nothing like this….in the posted photo, it had very few pieces of seafood.
But to me it will be divine, I am pretty sure:

http://www.saveur.com/article/travels...

Oct 18, 2014
erica in Florida

Near Bentley Hotel on E 62 at York

You are only a block or two from Sushi Seki, at First and 62nd Street, which is open until about 3am.

http://www.zagat.com/r/sushi-seki-new...

Oct 17, 2014
erica in Manhattan

Bring Your Own Wine-Boca Area

Ha! The first year I came with two packed coolers filled with fresh mozzarella, Sullivan Street breads, various chorizos, pancettas, yogurt from Greek store in Astoria, and on and on. Second year (last winter), took only one smaller cooler after realizing almost everything can be bought in Florida. (Your tip on Old School Bakery was a huge life-, or should I say a space-saver!) This is not to mention alll kindsof kitchen equipment to round out the sparse rental stuff (have been told by various (older) residents: "Oh, no one cooks down here!" (Not true,as we know!)

This year, will bring some pots and utensils, and maybe one small cooler. But if you insist, will have to fit those Ranger burgers inside that one!!! But you think I can keep my paws off during the drive, which stretches to 3-4 days with overnight stops in eastern NC (BBQ), Charleston, and maybe northern Florida for local shrimp in season???

This year we should get together for pizza in Lantana, for sure!!

Oct 17, 2014
erica in Miami - Fort Lauderdale

Bring Your Own Wine-Boca Area

Thanks, CF!

La Buca would be ideal; no license and no corkage fee.

Take a look at this:

http://www.gobyo.com/index_F.html

Oct 16, 2014
erica in Miami - Fort Lauderdale

Squid, totani or octopus....La Paradeta in the USA ?

Glad the OP has a tasty visit! On the subject of octopus, I will mention a very good octo appetizer that I had last week at Colicchio and Sons Main Room. While I was not enthralled with most of the food (pastas particularly disappointing), service was exceptional, and the Charred Octopus was quite good as well.

Oct 16, 2014
erica in Manhattan

PUEBLA..SEEKING RECOMMENDATIONS

Thanks!

Anyone else have recent ideas, comments?

Oct 15, 2014
erica in Mexico

No Frills Shrimp, etc near I-95 Jacksonville vicinity???

Forgot to thank you both…..Timoti's and O'Steens seem to be just what we are looking for…will put those in the running with Safe Harbor….curious if anyone has been to that one…

Amelia Island looks like a lovely place to overnight (Hampton Inn in Fernandina??); St. Augustine, too, but might have trouble convincing partner to stop so far south--he might prefer topush on if we make it that far…..

Oct 15, 2014
erica in Florida

What Florida fish are best to eat?,the best way to cook each?

Just came across this most informative thread and want to link it with a related one I began a while back.

http://chowhound.chow.com/topics/883457

Question: I've also seen Corvina on menus, but no one has mentioned it here….thoughts?

Also noted that both Corvina and Cobia are farmed; hope there is full disclosure at restuarants anf fish markets about these and other that can be farmed as well as wild caught..

Oct 15, 2014
erica in General Topics

Dinner between Jacksonville and Brunswick, GA

Agree……B&Js is a great idea! Just off the highway, too.

Oct 15, 2014
erica in Florida

No Frills Shrimp, etc near I-95 Jacksonville vicinity???

ARe the ones on Amelia Island kind of no-frills?

Anyone been to Safe Harbor in Mayport?

Oct 15, 2014
erica in Florida

No Frills Shrimp, etc near I-95 Jacksonville vicinity???

For the third year in a row, we will drive from NYC to south Florida in mid-December.

We plan to spend a night in Eastern NC (BBQ, probably Bunn's this time).

On to Charleston for 2 nights (Husk, The Ordinary..tentative choices)

From Charleston it is a long slog to our destination in Palm Beach county. After reading a NYTimes article about the Mayport area, I've become intrigued with the idea of spending a night around Jacksonville to partake of some of their famous white shrimp, which should be in season.

The Times is high on Safe Harbor Seafood, and I've also read here on CH about Singleton's in the general vicinity.

http://www.nytimes.com/2014/08/06/din...

Question: Which of these two spots, or any others, would merit a break in the drive? Any recommended lodgings or town nearby where we can stop for an overnight? Atlantic Beach? (I know we could do lunch, but that would lengthen the total time of the drive to beyond what I am willing to do in one day

)

We've been to B&Js in Darien, and Bluffton Family Seafood, on past drives; are these Florida places in that league?

Please offer your thoughts, and I will report back after the December drive.

Oct 14, 2014
erica in Florida

CARBONE..recommendations?

Wonder if anyone has ann idea of the preparation method of the above-discussed Carbone pork chop. One online opinion was that it was prepared with a Cvap oven….(???)

Oct 14, 2014
erica in Manhattan

Where to get pork neck in NYC?

Pork secreto sounds like it might be Secreto Iberico, a prized cut found often in Spain, which I think is from near the shoulder blade.

Oct 14, 2014
erica in Manhattan

Help Refine Oaxaca list, please!

Ok, Origen and La Teca for certain, at comida.

Thoughts on Casa Oaxaca?

Idea if La Caapilla serves the lamb bbq on Saturday?

I hope to find some interesting roadside food and drink en route to Tlacolula on Sunday. Torn between just taking a taxi or hiring a driver/guide…..(?)

Oct 13, 2014
erica in Mexico

Estela, a New Restaurant in Nolita

Thanks for the report on one of my current NYC favorites. Some of the most inventive and tasty salads in the city, in my experience, come out of that tiny kitchen. Run, do not walk, if you find that the razor clams and the lamb ribs with chermoula are on their menu.

Oct 13, 2014
erica in Manhattan

Help Refine Oaxaca list, please!

Mil gracias to you both! Incredibly gracious to take the time to answer my incessant questions!

Any comments about the others I mentioned? Cristina likes La Teca, so will go there for certain.

Pitiona?? Looks fancy for Oaxaca but one "fancy" place is ok, even two, in the week.

About to devour the thread DD linked above!

Oct 12, 2014
erica in Mexico

CARBONE..recommendations?

eds: please delete

Oct 12, 2014
erica in Manhattan

Help Refine Oaxaca list, please!

I have asked for, and received, terrific help with my DF list, and now turn to Oaxaca, a city I've not visited in 20 years or so. After a week in DF and two days in Puebla, y partner and I will spend a week here in early November, after the holiday.

I did get quite a bit of advice on lamb barbacoa in the last year (postponed that trip until now):

http://chowhound.chow.com/topics/910542

From that thread, I have the idea of having lunch at La Capilla on a Saturday.

I plan to visit the usual in-city markets--Juarez, Abastos, 20 Noviembre ( are each of these worthwhile, and what is the difference in content? I am guessing the most "local" is the Abastos)--and El Pochote.

Any great stand serving lamb barbecue at the city markets? Por favor!

These are the restaurants I have on my list, and would welcome comments as to whether or not they are worth visiting. We will mix these with a few fondas or more casual spots. Unfortunately, or fortunately, our hotel, Casa Oaxaca, offers breakfast, so it might be a stretch for us to have two large meals after that. But we will try!

Will likely take trip to Tlacolua Sunday market. Maybe one other market outside city. We arrive Tuesday and leave on a Tuesday.

La Capilla, in Zaachila, mentioned above--would they have barbecue on that day?

La Teca, food from isthmus

Casa Oaxaca (make sure Chef Ruiz is in town, as I believe he is opening new place in DF). I'm torn about this restaurant, by the way.

Pitiona

Oregen

Which of these need to be booked ahead of arrival; I am guessing CO and Pitiona(??

)

Many thanks for all willing to help!!

Also, any interesting kitchen items to bring home to NYC? ( have given away my wooden molinillo long ago, and molcajete is perhaps too heavy to lug home).

Oct 12, 2014
erica in Mexico

CARBONE..recommendations?

You are probably correct, but since I had just tasted the pastas at Marea (to my mind, the city's best), I could not help but compare. And I am talking here not only of the saucing, but of the noodle itself. The noodles at Marea are great enough to scarf down adorned only with a bit of oil.
I do like both restaurants, and will hope to return to both with some frequency. On a related note, the service at Marea could use some improvement (nothing new here for me, or for many others) but that is a topic for another time.

Oct 12, 2014
erica in Manhattan

What's the catch for buying cheap raw shrimp at Chinatown?

Oct 12, 2014
erica in Manhattan

CARBONE..recommendations?

Just wanted to thank all who responded here and offer a very brief recap of our lunch for five this past Friday.

Very handsome "old NY tavern" front dining room, vaguely reminds of of Ecco on Chambers, which was a former favorite of mine but where I have not been in years. The cozy back room was not open for lunch but should be a great dinner environment.

Service under the watch of Sal was congenial and professional.

Upon being seated, we were treated to a dish of gossamer salami rounds, garlicky toasted bread, and truyly fabulous mozzarella made in house from curds and served warm, drizzled with good oil.

Five us us shared the following:

Caesar Salad, $21. (I would suggest two people sharing this dish, not five!). It was superb under a pillowy mountain of ricotta salata instead of the more usual Reggiano. The cheese swap made quite a difference, as this salad was not the all-too-common heavy, gloppy type.

The anchovies were served on the side, and they were of prime quality: There were two types in the ramekin, dark anchovies, probably from Italy, and the white-fleshed anchovies known as boquerones in Spain. A second ramekin was provided upon request. I might return for this salad alone.

I was less impressed by the pastas. Mind you, they were very good, but neither stood out as memorable. According to Sal, pastas are made in house, except for the spaghetti which is from the venerable Tuscan firm, Martelli, which happens too be a personal favorite splurge brand.

Perhaps the pasta comments are unfair, as I had eaten as Marea just two days prior, and almost a week later, cannot get the memory of Chef White's fusilli, and tagliolini, and lumache out of my mind.

Spicy Rigatoni Vodka..very good with a hint of spice ($26); better, the Linguine Vongole ($29).

The celebrated Veal Parmesan on the bone was, indeed, excellent. ($55).

But the surprise hit of lunch was the Pork Chop and Peppers ($36). This was simply the best rendition of this dish, by a long shot, that I've ever eaten. Simply superb.

Sal told us that the pork was sourced from various New York State farms; the texture was just divine and I would like to know the cooking method. The meat did have that now-all-too-familiar sous-vided texture) but it had not been simply grilled. Perhaps they used some new sort of steam-type cooking method before sauteeing the chop to achieve an almost-black exterior? I am not usually one to rave about a pork chop but…simply: WOW! Absolutly essential and a dish I would return for.

I had also hoped to sample the scampi, but they were out of the shrimp on that weekday.

With a Mai Tai ($17); 2 glasses of Roero Arneis, two soft drinks, and two coffees, the bill totalled $261 before tip, for 5 of us. (More robust appetites would order one or two more main courses, I would think) A plate of lovely rainbow marzipan cookies were served with coffee.

Despite the slight disappointment on the pastas, I liked this homey restaurant and hope to return soon. (Have to try those ribs, scampi, and a bunch of other dishes!)

Oct 12, 2014
erica in Manhattan

Trip report: Milan; Piemonte; Emilia Romagna

Not sure how I managed to miss this terrific report, but a belated thanks in any case. You've covered a few of my long-time-ago favorites and have also reminded us how many riches lie in these regions of the country. Very interesting about the grater/texture.

Many, many thanks..and wishing you more delicious travels and hoping for more delicious reports!

Oct 05, 2014
erica in Italy

CARBONE..recommendations?

Planning lunch here early this week with a chef from Bay Area; we will be four persons at table.

I've read a bit about the restaurant (have not tried Parm or Torrisi) but would love to solicit CHers recs for various favorites. The four of us like to share: Figuring on veal Parm, Caesar.....what else? No food restrictions...

Oct 05, 2014
erica in Manhattan

Won't be returning to Per Se

Do you think that places like EMP and Per Se care about Yelp reviews? Do those reviews mean anything to bottom line?

Oct 01, 2014
erica in Manhattan