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mangiare24's Profile

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Borgo Italia in "Old Oakland"

He's originally from San Leandro, so he keeps up with what is going on in the Bay area. Plus, he saw the article about Borgo Italia on Eater recently. Hence, the radar. Of course we will check back in November to see what people are saying; I was just wondering in anyone had been yet. There were a couple of favorable reviews on Yelp. Thanks.

Sep 20, 2012
mangiare24 in San Francisco Bay Area

Paula Deen wants to be a Millionaire?

"It's not more hate on PD, it's calling an alley cat and alley cat."

What does that mean exactly?

Sep 19, 2012
mangiare24 in Food Media & News

An hypothetical: tipping( again)

Here's the dilemma: in this situation, the couple only ordered half of what 2 people would order but took up the server's 2-top upon which he banked on getting xx amount of $$ in tips which in turn is based on the average bill of two people not sharing a whole meal. (I'm sure there is a better way to say this but I am too tired to think about it and reword).

Interesting dilemma...

Sep 19, 2012
mangiare24 in Not About Food

Would This "Celebrity Endorsement " Get You to Buy In?

+1
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Sep 19, 2012
mangiare24 in Food Media & News

TriBeCa, table for one?

How is the servive at the bar at locanda Verde? We had not very good table service this past Sunday but enjoyed the food a lot and were thinking the bar might be the way to go if we go back some time.

Sep 19, 2012
mangiare24 in Manhattan

Family Day-Trip to Rome

If Eataly in Rome is anything like Eataly in NYC (that is, a mecca for tourists), I doubt the crowds will ever die down.

Sep 19, 2012
mangiare24 in Italy

Odorless Airplane food?

"That being said, when the flight meals were passed around, there was no noticeable smell (and I never remember smelling an airplane meal). Not that in-flight (coach) meals have ever been known to be amazing - but this made me wonder if something is specifically done to food served on airplanes to make it as odorless as possible?"

I can smell airline food while it is being heated and when it is served rows ahead of me. It has that generic cafeteria mixed/overcooked/bad food smell. Maybe you don't realize it because it is not one specific smell like steak or pizza...or cashews for that matter.

Sep 17, 2012
mangiare24 in General Topics

Locanda Verde brunch review

Bad service and food "just OK" and you've been there 5 times? Do you keep going back just because you live close by?

I wonder if the bad service has to do with the fact they are connected to a hotel and feel that since they are dealing with a lot of tourists from all over the world, that their good service may not be compensated for with a good tip. That's kind of the vibe I got.

Sep 17, 2012
mangiare24 in Manhattan

Your favorite food memoir?

I'm surprised no one has mentioned Ruth Reichl's Tender at the Bone: funny, touching and informative. I've not read the others yet (Comfort Me With Apples and Garlic & Sapphires). Ruth Reichl was a noted New York Times food critic for a number of years, but her first book, Tender at the Bone, recounts her years growing up and her relationship with food, and recounts some very funny and horrifying stories about her mother, possibly one of the worst cooks ever.

Sep 16, 2012
mangiare24 in Food Media & News

Locanda Verde brunch review

We finally made it to Locanda Verde for lunch (well, they call it brunch). While we do not love egg-and-pancake type brunches, my partner and I had enough to choose from on the menu to make it more like lunch (our main meal on Sundays). To start, we shared the arugula, fig and American speck salad and the tartara Piemontese. The salad was very good and the tartara was outstanding. For entrees, we shared the Amatriciana and the shaved porchetta sandwich. While both were outstanding, we felt the Amatriciana was just a little bit better, The spaghetti was cooked perfectly al dente and the sauce was the best Amatriciana we've ever tasted in the States. For dessert we shared a peach crostada that was served with a wonderful basil syrup that really made the dish. Delicious.
The only negative part of the meal was the service. Our waitress was adequate, but not very attentive. We never had to wait for anything, but a food runner could have done just as good a job. She really had no personality or finesse; two qualities a good server in such a restaurant should have. We both agreed eating at the bar mext time would be a better idea as I observed the two bartenders serving their guests with a lot more "relish" than most of the waiters and waitreesses I observed around us.

Sep 16, 2012
mangiare24 in Manhattan

Italian for 5 in October

"Thought about Perla or Maialino. Some of us don't have seafood and some don't have pork. "

Just a heads up: In Italian, the word maialino means suckling pig and suckling pig is the signature dish at the restaurant Maialino. It is also featured in one of their pastas. Don't get me wrong: I love the place, but I eat anything and everything.

Sep 13, 2012
mangiare24 in Manhattan

How to eat cheaply without getting chased down the street?

Agree 100% with Otto.

Sep 10, 2012
mangiare24 in Manhattan

How to eat cheaply without getting chased down the street?

If you sit at the bar at some of the better restaurants, it is totally permissable to have a couple of drinks and one or two appetzers. That should work within your budget easily. Gramercy Tavern, Union Square Cafe, Babbo and Manzo are just 4 that immediately come to mind.

Sep 09, 2012
mangiare24 in Manhattan

Chelsea Dinner for 1 Without a Res

Manzo at Eataly. Great bar staff and the full menu is available. Excellent food and an excellent way to start your vacation!

Sep 09, 2012
mangiare24 in Manhattan

When Did "Exotic" Pasta Shapes Begin Appearing in America?

If you read the the first post, none of these are mentioned as being available when the op was growing up. I certainly dont think they are exotic; but compared to what was available to the op, they are.

Sep 03, 2012
mangiare24 in General Topics

When Did "Exotic" Pasta Shapes Begin Appearing in America?

Thank you Maureen. I appreciate the info.

Sep 02, 2012
mangiare24 in General Topics

How do YOU say it?

Aug 31, 2012
mangiare24 in Not About Food

When Did "Exotic" Pasta Shapes Begin Appearing in America?

I bet most of those shapes really do exist in Italy, to include radiatore . For a definitive answer though, we need Maureen Fant to weigh in on this.

http://www.amazon.com/Encyclopedia-Pa...

Aug 31, 2012
mangiare24 in General Topics

When Did "Exotic" Pasta Shapes Begin Appearing in America?

I'm so glad I grew up in Jersey City, NJ, just across the Hudson River from NYC. We had real bagels (never had a Lender's bagel until we moved to the 'burbs and shopped at mega supermarkets) and many different shapes of macaroni (as we called it) including ziti, penne, rigatoni, acini pepe, tubetinni, etc. in the 1960s and 1970s.

Aug 31, 2012
mangiare24 in General Topics

OLD GERMAN BAKERY, Hoboken NJ ALWAYS SATISFYING!!!

Funny, the two times I've been there the pastries I had seemed kind of stale. Seems like such a small space; is there even a kitchen attached to it? Looks to me like the baked goods are brought in from a kitchen located somewhere else. Different strokes...

Aug 31, 2012
mangiare24 in New Jersey

brooklyn diner tuna salad sandwich

Is this the Brooklyn Diner you are referring to? If so, there is a contact e-mail address on their web site. Why not just ask the source?

http://www.brooklyndiner.com/menu.htm

Aug 31, 2012
mangiare24 in Manhattan

How do YOU say it?

"Catch-up instead of kets-up."
The former is the preferred pronunciation over the latter as you can see below. :)

catsup |ˈke ch əp; ˈka ch əp; ˈkatsəp|
noun
variant spelling of ketchup .
ketchup |ˈke ch əp| (also catsup pronunc. same or |ˈka ch əp; ˈkatsəp|)
noun
a spicy sauce made chiefly from tomatoes and vinegar, used as a condiment.
ORIGIN late 17th cent.: perhaps from Chinese ( Cantonese dialect) k'ē chap ‘tomato juice.’

Aug 31, 2012
mangiare24 in Not About Food

Zucchini Risotto

Well said katecm.

Aug 30, 2012
mangiare24 in Home Cooking

Zucchini Risotto

Agree with you 100% escondido123.

Aug 30, 2012
mangiare24 in Home Cooking

Italian in Rutherford

I've had the risotto both times I was there because my friends and I always share our dishes when we dine out. That's why I stick with the pasta dishes.

Making a pasta dish only requires a quick boil of the pasta and either a quick pan sauce or a precooked ragu or similar sauce that is held in a heated container. Any good restaurant can do multiple pastas with no problem. Making risotto is at least a 20-minute process from beginning to end. To quicken the process, a lot of restaurants precook the rice and spread it out on baking sheets. When an order of risotto is called into the kitchen, they take that precooked rice and continue the process. Most restaurants that do this fail at making a quality finished dish; the rice gets overcooked and the dish becomes mushy, which has been my experience at Risotto House. Not at all what a risotto should be. Of course, this is just my opinion. The fact that the place is always crowded says something else.

Aug 30, 2012
mangiare24 in New Jersey

Italian in Rutherford

"and they have 8 types of Risotto-- looks like it's worth a try!"
A very good restaurant excels at making one or maybe two types of risotto in a given evening. A mediocre to bad restaurant makes 8...and not very well.

Risotto House can get very crowded and loud. I don't remember if they take reservations, but if they do then you should make one if you want to go. I've been there twice and it is OK, but I have always had pasta. Nothing great in my opinion.

Aug 29, 2012
mangiare24 in New Jersey

How do YOU say it?

"I'm sorry - alu MINI-um is so wrong."

helou: do you realize in GB the word is spelled "aluminium?" So that pronunciation is indeed correct.

Aug 28, 2012
mangiare24 in Not About Food

Relatively inexpensive, fairly quiet place for business dinner

I've never been to Scarpetta, but I would think Zio is not quite at that level. Maybe a step or two below, but very good in its own right.

Aug 28, 2012
mangiare24 in Manhattan

Looking for great pasta in East Village/Gramercy area

I Trulli specializes in Pugliese cuisine. The OP is looking for red-sauce Italian: "standard vodka, alfredo, etc." He's not going to find that at I Trulli.

Aug 27, 2012
mangiare24 in Manhattan

Relatively inexpensive, fairly quiet place for business dinner

Zio on 19th fits the bill. My partner held a business meeting there a month or so ago and everyone thoroughly enjoyed it. We've also eaten there a few times and always find the food and service to be very good.

http://zio-nyc.com/

Aug 27, 2012
mangiare24 in Manhattan