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millefeuille's Profile

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Le Bernardin Beer Question

Agree with famdoc -- I don't think that they maintain an extensive selection of bottled beers. Of all the NYT four star restaurants, EMP is the place to enjoy a beer pairing. Not only do they have several options on draft, their list of bottled beers is a major point of pride for the restaurant.

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Eleven Madison Park
11 Madison Ave., New York, NY 10010

Jan 30, 2012
millefeuille in Manhattan

Lincoln Ristorante - Tonight

Thanks for the input. I'm sorry to say that Lincoln really was a huge disappointment for me (as well as my family).

The space (at least the brighter, higher-ceilinged dining room) is certainly an attractive place to sit down for a meal (though my brother correctly noted that it looks like an Apple store...).

The service was awkward, despite reports that things had been smoothed out since the initial rounds of underwhelmed reviews. For instance, when the unremarkable amuse offering of chicken liver mousse crostinis was unceremoniously dropped on our table, no explanation or description was offered. Given that there were members of our party with dietary restrictions, we flagged down a server to figure out what the dish was.

Appetizer of lobster and bacala fritters were lukewarm and leaden. There was very little lobster and certainly not enough to justify the dish's high tariff. We sampled several primi, and each was overcooked.

The entrees were very safe, if not outright mediocre, and certainly not at the level that we expected. Having dined at Per Se numerous times during Chef Benno's tenure, we had very high hopes for the cuisine at Lincoln. Overall, it was a maddeningly disappointing experience.

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Lincoln
142 W 65th St, New York, NY 10023

Jan 09, 2012
millefeuille in Manhattan

Lincoln Ristorante - Tonight

thanks all! looking forward

Jan 06, 2012
millefeuille in Manhattan

Lincoln Ristorante - Tonight

Any dish recs? Will certainly explore the primi, but was wondering if there are standouts among the antipasti and secondi that should not be missed. The eggplant parm side is already on the list.

Have been reading that Benno and co. are hitting their stride these days...I'll report back.

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Lincoln
142 W 65th St, New York, NY 10023

Jan 06, 2012
millefeuille in Manhattan

Two NY 'hounds in need of recs for three days to eat in Miami!

Hi Miami 'hounds -
we're two food-obsessed NY 'hounds and we're in search of the best (be it high or low) Miami has to offer.

we're willing to take cabs anywhere and we like all cuisines.

We tried Michael's last night and, unfortunately, we were served a beautiful whole red snapper that was brutally murdered in the wood-burning oven. Bummer in light of how pristine the fish looked (and in light of the $43 tariff). The pig ears were a revelation, however.

What are your favorite can't-miss locations for soulful cuban cuisine? or the best expression of the current state of Miami dining? One note - we probably don't need to go to scarpetta, nobu, or any other place that's a second location of a New York restaurant....

Thanks in advance!

Millefeuille

Mille Feuille Bakery after first impressions

In honor of my screen name, I feel duty-bound to post re millefeuille bakery.

I tried their pain au chocolat, raspberry croissant, and almond croissant. All were shatteringly crisp and delicate and sumptuously laden with butter in the interior.
Can't wait to try more.

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Mille-feuille
552 LaGuardia Pl, New York, NY 10012

Oct 03, 2011
millefeuille in Manhattan

Breakfast on Thursday close to The Met

E.A.T. (one of Eli Zabar's places) is a calm place for some breakfast. Bit overpriced, but tasty.

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E.A.T.
1064 Madison Ave, New York, NY 10028

Jul 19, 2011
millefeuille in Manhattan

Tribeca Grill?

How about the Harrison?

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The Harrison
355 Greenwich Street, New York, NY 10013

Jul 08, 2011
millefeuille in Manhattan

Pizza in Monmouth County

Umberto's in Fair Haven offers a respectable approximation of the classic NY style. I like to order pies well-done to ensure crispness. It's worth a try.

FWIW, the Grimaldi's in Highlands has been turning out some excellent coal oven pies...

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Grimaldi's
123 Bay Avenue, Highlands, NJ 07732

May 12, 2011
millefeuille in New Jersey

Going to Lupa on Monday - any must hits or misses?

bucatini is a go-to for me every time. gnocchi are pretty fantastic, too.
people never seem too psyched for the saltimbocca...

Apr 08, 2011
millefeuille in Manhattan

Zaab-Elee, new Thai in the east village, now the best Thai in NYC, perhaps.

Agree with the enthusiastic reviews. Tried delivery last night. Arrived fast -- everything was bright and fresh and we were grateful that they did not hold back with chili heat.
Look forward to trying again soon.

Apr 06, 2011
millefeuille in Manhattan

Grimaldi's in Highlands

Update -- visted again this weekend -- the pizza at the Highlands Grimaldi's is officially excellent. Had a white pie with ricotta and a plain pie -- both were delicious. The dough was airy and chewy with a lovely crisp, burnished bite. Was sparsely populated during Sunday dinner -- hope the community gives Grimaldi's the support its deserves.
Used to frequent the Clinton street location in Hoboken and these pizzas were superior to those at the Hoboken location.

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Grimaldi's
133 Clinton St, Hoboken, NJ 07030

Apr 04, 2011
millefeuille in New Jersey

Aldea

had been meaning to try it for a while and enjoyed it a lot.
every plate was well-composed and tasty. ate with two others so we sampled a lot of dishes. venison and of course the duck rice were standouts. would definitely return.

Mar 04, 2011
millefeuille in Manhattan

Pizzeria, biergarten, chinese, or none of the above?

Franny's has great food (including pizzas), has an outdoor seating area, and is quite kid-friendly.

Mar 01, 2011
millefeuille in Manhattan

Drink recommendations near the Metropolitan Museum?

agree with RGR that Bar Pleiades will provide the crowd/vibe you're seeking. I'd like to throw Bemelmans Bar at the Carlyle into the mix. Great taste of old New York and bartenders who know how to mix a martini that will roll your socks down.

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Bemelmans Bar
35 E 76th St, New York, NY 10021

Bar Pleiades
20 E 76th St, New York, NY 10021

Mar 01, 2011
millefeuille in Manhattan

Best non-frozen margarita in Manhattan?

when the bar is not overly crowded and a bartender can take his/her time, Blue Smoke's blood orange margarita is great. Easy to duplicate at home, too.

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Blue Smoke
116 East 27th Street, New York, NY 10016

Feb 22, 2011
millefeuille in Manhattan

Grimaldi's in Highlands

Checked out the new Grimaldi's location for a take-out pie. Very promising -- nice char, good crispness. Pizzas are placed in a giant paper bag, which is a bit unusual. Looking forward to trying again soon.

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Grimaldi's
133 Clinton St, Hoboken, NJ 07030

Dec 06, 2010
millefeuille in New Jersey

restaurants near madison square garden

2nd ave deli is on 33rd and third. About a 20 minute walk to the Garden. Certainly a respectable corned beef sandwich.

Dec 04, 2009
millefeuille in Manhattan

Momofuku Ko Lunch

Ellenost-
Did you find much repetition in the courses you recalled from your dinner? We've been for dinner and realize that dishes like the shaved foie gras have become Ko signatures and consequently appear at lunch as well as dinner. Nonetheless, did lunch feel like a sufficiently new experience? We have a reso for this Saturday and I can't help feeling that I'd rather drop similar money at a sure thing like Jean Georges or a place we've yet to try like Anthos. Thanks in advance!

Sep 16, 2008
millefeuille in Manhattan

Anyone been to Mia Dona?

agree with Jdream's assessment. Certainly nothing bad, but very forgettable. Went last night. The rabbit was our biggest disappointment. We didn't discern any vinegar notes in the chips and the rabbit really evoked the shake n' bake chicken that I made in third grade (Randall Lane made the same comparison to Shake n bake in his Time Out NY review). The greasy batter flaked off the rabbit pieces in greasy shards and the remoulade was stuck in some sort of purgatory between a tzatziki and a sour cream dip.

The calf's tongue tasted great but was an almost unappetizingly heavy mess to eat: shreds of braised tongue in a thick sauce studded with mushrooms all atop a grilled slice of bread and topped with a poached egg. The weather is starting to get too warm for this sort of unctuous meat assault.

The best dish last night was an expertly grilled octopus tentacle that was paired with a refreshingly tart anchovy vinaigrette with olives and potatoes and feta. Delicious.
The baked paccheri were not salvaged from their ordinariness by the addition of very smoky mozzarella. The smoked cheese actually brought disharmony to what could have been a grown-up's unpretentious take on baked ziti.

Overall, if we lived in the neighborhood, or needed to replenish our reserves after some intensive Bloomindale's shopping around the corner, we might go to Mia Dona again.
However, we don't ever shop at Bloomingdale's and we live downtown. Happy to have tried but there are too many places that offer a more satisfying experience (Kefi is actually one of them).

Mar 26, 2008
millefeuille in Manhattan

Annisa-pointed! (longish)

Tried the 7 course tasting menu. In a moment where every restaurant in New York seems to have become enchanted with the "local, seasonal" ethos, I was shocked to see minimal acknowledgment on the plate of the blustery November night outside the windows on Barrow street.

The amuse was a clever deconstruction of classic escargots -- a plump snail sitting in a pastry shell about the size of a miniature reese's peanut butter cup nestled atop a garlic and parsley puree. Unfortunately, the sauce was fatally oversalted, requiring several hunks of our cold rolls to clear our palates in time for the first course.

First course was a seasonally disorienting trio of tuna preparations, each paired with a different mint (aren't raw tuna starters and mint, of all herbs, better situated on a summer menu?) The first of the trio was a by-the-numbers tartare, laced with sriracha or perhaps togirashi and tasting eerily reminiscent of the tuna tartare at perry st. It was, as my dining companion wittily observed, the inside of any spicy tuna roll in the city. It was paired with an apostrophe of pineapple gelee, which did not have nearly the depth of flavor necessary to elevate the tartare from the realm of the ordinary. The tartare was next to an unremarkable square inch pf nicely seared tuna with a sort of slaw on top. The trio was rounded out with a piece of confit tuna, topped with bittersweet chocolate. It tasted of five spice and was not thoroughly liberated from the oil in which it was slow-cooked, amounting to an experience not dissimilar from eating Italian tuna canned in oil. Moreover, the accompanying chocolate shards were so powerful that they would have been overwhelming in any portion larger than the bite of tuna provided.

Per our request, one course was the foie gras with soup dumplings and jicama. This was probably the most disappointing course of the night, especially since we had read so much about what is hailed as Annisa's signature dish. Perhaps we had our most recent visits to New Green Bo and Joe's Shanghai too fresh in our minds, but the al dente texture of the wonton skin and the laughable trivial pursuit piece-sized wedge of foie gras perched on top of the dumpling did not amount to a soup dumpling. If anything, this was an undercooked ravioli with a dry interior. The black vinegar on the bottom of the plate further fueled our longing for the genuine article in Flushing or on Bayard st.

The next course was the best dish - a very original twist on agedashi tofu. Miso marinated sable was rescued from being yet another derivative, Matsuhisa knock-off by being paired with a cube of fried tofu floating in a dashi broth. There were shards of buckwheat noodles floating in the broth, which also had strategically dispersed bites of spicy flying fish roe. This was a dish with clear focus, and evinced an easily discernible voice and theme coming from the kitchen. However, this harmonious note lingered only briefly and was extinguished by every dish that followed.

For instance, a tower (napoleon/millefeuille style) of wedges of pan roasted trout paired with a crisp potato rosti and smoked trout roe that was presented next. This was once again well cooked fish but we felt that this dish was approaching generic territory once again. Whereas the sable had a warmth and richness that paired so nicely with the cooling weather outside, the trout had a summery lightness that, while not filled with objectionable flavors, still seemed out of place.

Instead of each getting the same cheese plate, we opted for one sorbet course and one cheese plate. The cheese plate consisted of some thoughtful bites of cheese in good condition, but offered with no pairings or accompaniments thatreflected a discernible culinary philosophy or let patrons know they weren't at one of any 1000 restaurants in the city offering the same bites of Montenebro and Beaufort. The sorbets were not advertised as homemade, and they may very well have been. But the mango, raspberry and passion fruit quenelles that graced our bowl were very reminiscent of haagen dazs and ciao bella sorbet. Just saying. Also - if you're doing sorbet, isn't that a prime opportunity to reflect the seasons? How about a concord grape or apple sorbet?

The biggest insult was dessert, which consisted of - wait for it - a pro forma flourless chocolate cake and an apple tart that was overwhelmed by a pool of caramel that devastated any crisp texture in the tart. How can a restaurant in Manhattan, let alone one that has made efforts to cultivate a reputation amongst foodies, serve such an uninspired dessert course? Is there anything more overdone than flourless chocolate cake and a tarte tatin? Had there been any sort of unique twist, or some particular way that the Annisa kitchen had placed its imprimatur on either dish, it would not have been so catastrophically boring.

I made a point of telling the front of the house that while the service was friendly, attentive, and professional, the food fell short in our eyes. The restaurant was full and buzzing, no small feat for a sleepy Monday evening. I wish them well, but I won't be returning.

I'm starting to think that every time I have the impulse to try a new place, I should just go to Ssam instead. Invention, inspiration, and seasonality are guaranteed - try the new "pb and j" dessert with saltine ice cream -- it's extraordinary.

Nov 06, 2007
millefeuille in Manhattan

Pamplona - long

RGR - your positive review was actually an inducement to check out Pamplona. Unfortunately, the restaurant was not performing well last night.

Sep 28, 2007
millefeuille in Manhattan

Pamplona - long

We chowhounds love to walk by a crowded, generic brunch spot in Murray Hill or a hacked-up fish ice cold sushi joint and scoff knowingly in our heads, confident of the fact that we work very hard to not ever be at risk of having a maddeningly terrible dining experience in Manhattan. At the very least, we like to think that, with some degree of diligent preliminary research, we'd know what item on the menu would be least objectionable were we forced to eat at such a place. At least I am. I'm resolute in my conviction that it is nothing short of tragic to waste money and time on a bad meal in one of the greatest food cities on the planet.

I love food and cooking and eating out so much that the most salient emotion during and after a bad meal is frustration over missing a better meal somewhere else. There is simply no reason to dine somewhere where your biggest compliment after sweating through the 6-12 hours following the end of your meal is that you didn't fall ill....

It was with great caution and research that I suggested Pamplona as the location for a much-rescheduled meal with another couple. Alex Urena's food at Urena (the previous iteration of the space that now is Pamplona) was almost uniformly praised even while inept service and an oddly conceived room were widely criticized.

We headed out, eager to taste the unquestionably talented Mr. Urena's take on tapas. However, what was advertised as a "refashioning" of Urena into a more casual space felt to be in reality a last-gasp attempt to save a restaurant doomed from the beginning and a shameless crack at exploiting the success of places like Boqueria, Tia Pol, and Casa Mono. We were excited to see Mr. Urena in the dining room. In fact, he placed some warm (and woefully limpid and greasy) orange popcorn in front of us at the bar while we were waiting for everyone in our party to arrive.

While hounds whose opinions I find similar to my own had written great things about the food at Pamplona, many had warned about scattershot service. Service was fine -- except for one incident, to be mentioned later.

We were warmly welcomed as we arrived early for our reservation and we sat at the clean, open front bar area for a glass of wine. Taking a look around the dining room, it seemed there had been an effort to make the room more sleek and to make a move away from bright pastels towards dark, leathery earth tones. Back at the bar, the bartender, unfortunately, poured wines ordered by the glass without offering tastes beforehand. We started with 6 Blue Point oysters. These were fresh and otherwise unremarkable. Served with a traditional mignonette sauce, they were indistinguishable I'm sure from the bivalves being shucked around the corner at Les Halles.

Once seated, we ordered the following:
Bacalao fritters
Cheese Bunuelos
Cuttlefish salad
Cured Tuna
Truffle Oil Poached Egg with Asparagus
Serrano Ham
Paella

The bacalao fritters and the cheese balls arrived at the same time. Emblematic of a trend that would play out throughout the meal, the two dishes were visually indistinguishable: anointed with a tasteless aioli and an aggressive squirting of basil oil.
The fritters and cheese balls were the same golden color and immersed in identical green and orange murk.

The bacalao was shaped like fat little fingers of fish. In this unfortunate shape and with their lukewarm, overly fishy flavor, they invoked the esteemed fishermen of Gorton's rather than the click clack of bulls' hooves on twisty medieval streets. Our dining companion offered an astute observation upon biting into a tepid cheese ball -- he called it "amusement park" caliber. I agreed, as the flavor screamed out "cheese!!!!" over the muffled, plaintive cries of any other ingredients that may have made it through the cooking process.

During our fish stick amuse, the table next to us was brought the poached egg dish instead of the shrimp and rice they had ordered. The runner turned and brought the dish back into the kitchen. Fear not, food conservationists, as he turned right around and brought that dish to our table, placing it on the table to the amusement of our neighbors who had just rejected that very dish.

The egg, poached long before service and with as much white truffle flavor as the phrase "white truffle flavor", was a totally non-integrated dish. None of the elements on the plate worked in concert and the flavor was unidimensional and in desperate need of an acidic counterpoint to the richness of the egg. Moreover, this dish was also orange and green (aioli and basil oil apparently being thrown on every plate leaving the kitchen).

The next orange and green dish to arrive was the cuttlefish salad. After one bite, I held up the plate for a server and sent it back. It was extremely fishy and funky, even for cuttlefish.

In the meantime, the cured tuna with sopresada aioli arrived. This was tasty in the way that every other fresh cured tuna dish across the city is tasty. Had it been a few degrees warmer than ice cold it probably would have been even better. In fact, our serrano ham would also have risen above "acceptable" were it not inexplicably showered with, you guessed it, basil oil. Isn't one of the central ideas behind tapas to allow simple, excellent ingredients to shine without adorning them with too many fussy distractions? Shouldn't cured meat be up there with oysters as an ingredient you want to do as little as possible to and let speak for itself?

The meal culminated in the paella, priced at $30 and in the "to share" category of the menu. At first glance, it was enough for four. If only it was edible. Lukewarm and oily, and marred with an intensely unappetizing low-tide putrescence, the rice was studded with raw (really raw - translucent and blue) shrimp. We sent it back wordlessly and asked for the check. The solicitous and gracious maitre d' removed it from the check amidst a fanfare of apologies and token offers of dessert and champagne. I did not feel like toasting the meal and we paid and left.

The best thing about our meal at Pamplona? The shack burgers and snickers concretes we enjoyed afterwards. Thankfully, Shake Shack had just run out of basil oil for the night.

Sep 28, 2007
millefeuille in Manhattan

Resto - Astonishingly Disappointing

Let's keep this one simple:

GF and I have had this on our list since the initial raves came in. As beer geeks, the place had extra appeal for us.

We arrived Friday evening (7/20) at 7:50. No wait. In fact, it's a "where would you like to sit" kind of situation.

Per Platt, Bruni, 'hounds et al., we order some bitter ballen while perusing the menu. I do not exaggerate when I say thay the liitle fried balls arrived in 90 seconds. They had clearly been par-fried and "refreshed" in the fry-o-lator just before service. They were unidimensional in flavor -- meaty with no contrast in texture to rescue the overly unctuous and fatty interior. The grainy mustard accompaniment was not dissimilar from Hellman's "dijonaise."

Deviled eggs and a burger to share was the decision. The deviled eggs were presented with similar alacrity to the ballen: this time was under two minutes. These were in desperate need of some sort of acid counterpoint to their muted, greasy texture. They were limpid and far inferior to the average backyard bbq variety (the fried pork pedestals they rested upon were indistinguishable from the ballen in their flavorlessness).

The burger -- lauded on these boards and in other critiques for its resplendent fattiness -- came to the table as grey as slate and resting unappetizingly on a Key Foods-caliber bun straight out of the supermarket bulk department. It was clearly dead on arrival. Fatally overcooked and inedibly dry, it gave way to a texture that suggested the addition of bread crumbs to the mix. There was no trace of the fatback that supposedly enriches these patties. Rather, it was easy to lay off and leave sitting on the plate next to the forlorn, far-from-frites frites.

Don't bother. The ship has sailed on this place. We won't be back and the odds on Resto lasting more than a year are slim.

Jul 20, 2007
millefeuille in Manhattan

Great Dinner near Bemelmans Bar?

also a short walk to Etats-Unis, a small and thoroughly enjoyable restaurant...

Jul 17, 2007
millefeuille in Manhattan

Mercadito

people seem to love their ceviches but I've always found them to be served way too icy cold
the mango guacamole is, IMHO, not to be missed. just the right amount of chipotle smokiness. the al pastor tacos and the mole poblano tacos are tasty. I like the pepino margarita. Also, the bloody marias at brunch are awesome! (I believe they use tequila instead of vodka and create a chile-infused bloody mary spinoff).
enjoy

Jul 13, 2007
millefeuille in Manhattan

Mediocrity, thy name is Grimaldi's

try the Grimaldi's in Hoboken. Never a line and the pizza is excellent.

Jul 13, 2007
millefeuille in Outer Boroughs

Sirena (Long Branch) - nice view. not much else

Made the fatal error of trying this place on Saturday night. While still early in the rush (5:45 !), the staff, from hostess to bussers, was visibly overwhelmed.

Seated at a corner table with a lovely view of dusk on the ocean as well as a middle-aged woman passed out in a drunken stupor on the boardwalk (us, politely to waiter after 20 minutes of observing said woman: "do you know if that woman's alright?" - well-intentioned waiter "She's probably drunk.").

Ordered selection of antipasti, fat cerignola olives, proscuitto, soppressata, grana padano, and bresaola. Also ordered the mozzarella in carrozza. Both arrived after 40 minutes. (friendly Inquiry to still well-intentioned server after 25 mins: "how's our first courses?" - flummoxed waiter: "Saturday night is busy for us. Many orders come into the kitchen.")

Appetizers arrive. Maddeningly ordinary. Salumi are sliced well in advance of being plated for patrons. This is clear in the way the rounds of bresaola have curled at the edges while sitting in the heat of the kitchen. Grana padano hunks are supermarket grade and have big regions of inedible rind. Moreover, 4 dollars for 5 olives would make even the most touristy of Little Italy places blush. Mozzarella in carrozza was goopy, oversauced and lukewarm.

Entrees: Margherita Pizzete -- decent crust, but not a margherita. It had tomato rounds rather than milled san marzanos. Penne Zingara (raved about in the NY Times review) is a mish mash of tomatoes and olives with noodles suspended in a good inch of soupy sauce at the bottom of the bowl. Chicken scarpiello - hunks of banquet quality chicken breast aggressively dredged in flour (resulting in a gummy, flavorless exterior on the chicken) unceremoniously plopped on some all-purpose brocolli rabe that was no doubt being employed as the foundation for countless other entrees leaving the kitchen. Adorned with a nondescript watery sauce and hunks of (very cold) sausage, this dish was sent back.

"Would you like something else?"

"Just the check please."

Central Jersey 'hounds: have a drink at Sirena's nice bar, order a pizzete, and leave with your expectations modestly met.

Jun 24, 2007
millefeuille in Mid-Atlantic

$300 for four people

how you gonna keep 'em on the farm once they seen Karl Hungus?

If your parents like Italian, take them to Lupa. You can eat very well and comfortably remain within your stated budget.

The Dude abides...

Jun 08, 2007
millefeuille in Manhattan

Spotted Pig - Disappointing Cubano

Lucky enough to be in the neighborhood for a business meeting at lunchtime with a chance to go to the Pig without the crowds and the wait, I snuck off to the bar to try the lunch-only cubano.

Admittedly, the weather was warm and perhaps a Cubano was a bit heavy fare. However, I wanted to try at least a few bites. While the menu instructs patrons to "allow 15 minutes for preparation" of the Cubano, I was bummed that it actually took 40 minutes to get my sandwich. But that was okay - there's a very laid back vibe at lunch and the doors were open to breezes coming in from the street.

My main objection to the sandwich was the dry pulled pork that it contained. The cheese was strong and pleasingly studded with pickle pieces and chiles but the meat itself "pulled" the whole sandwich down.

I should have ordered the chicken liver toasts and a salad. Oh well. Next time.

May 23, 2007
millefeuille in Manhattan