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good chinese restaurant in Chinatown

Oriental Garden is closed, sadly.

Oct 08, 2012
sing me a bar in Manhattan

Bad experience at 'wichcraft--aberration?

Similar experience when the Witchcraft opened on 8th St west of Broadway. The sandwich was like a mini sandwich, the tomato soup was pretty good, but not hot enough. For what the bill was, I could've had a lunch special anywhere in the neighborhood and gotten a meal instead of a snack. Rip off, pure & simple.

Aug 14, 2012
sing me a bar in Manhattan

Is South Street Seaport a complete tourist trap?

Cowgirl Seahorse is fun and has great drinks and starters. The entrees can be less exciting, but the rattlesnake bites and other starters are very good. Great choice in tequilas.

Jun 22, 2012
sing me a bar in Manhattan

Oh no! last day at South China fka Cantoon Garden!

This breaks my heart. I consider your venue to be a main reason to stay in NYC! The crab in garlic sauce over noodles has been a staple that nourished my soul and body, over several winters. I would urge you to consider a way to take the formula and do this venue in a new location. I know every waiter and love even the occasionally unfriendly lady at the front desk. I always smiled at her and got her to smile. I used to take visitors from out of state here to enjoy the chaos, noise and phenomenal food. Done right, this is what old NY'ers call " a license to print money". If you have even the scantest aspirations in the food service industry, revive this place. I'll show up for sure!

Feb 27, 2012
sing me a bar in Manhattan

Santa Monica Seafood

This used to be a regular stop for me after working out. I'd get a gorgeous tuna or salmon fillet steak, but that was when they were on Colorado. It kills me to think they've gone so far afield. I moved to NYC and we have the same problem. You have to get to the fishmonger at the farmer's mkt on Wed. or Sat., otherwise it is paying a huge amount to Citerella. I would never buy at Whole foods, their fish is just as bad on this coast!

Bar'rique on Bleecker closed by the DOH...

Now they just have a "C" in the window and the DOH "closed" sign is removed. What a weird place. Heavy on the decor, but you can't easily divine what type of food they offer until you go in or do some research. One wonders what offenses they had to correct to go from being closed to a C...

Nov 07, 2011
sing me a bar in Manhattan

Bar'rique on Bleecker closed by the DOH...

I walk by this place all the time and the other day the front door had a huge Dept. Of Health yellow notice saying "CLOSED" . I see their handle was sustainable foods. Has anyone ever actually eaten here? All I ever saw in there was touristy types drinking.

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Bar'rique
264 Bleecker St, New York, NY 10014

Nov 04, 2011
sing me a bar in Manhattan

Jungsik is now open!

I would NEVER spend this type of money on Korean food. I can go to a more authentic, less precious place in the 30's. Ambiance is not worth $125 and I imagine this restauranteur will discover this when winter comes.

Sep 23, 2011
sing me a bar in Manhattan

Ray's Pizza Prince St closing

Sheesh! You scared me. For a minute I thought you said "Ben's Pizza"!

Sep 18, 2011
sing me a bar in Manhattan

The physics of reheated pizza and the shell game at Joe's & Bleecker St. Pizza

Demi, Yes, that's one way, but in that scenario, you go to John's Pizza, where they don't even do slices. The slice game is a whole other game from the pie game in NYC. Many of the slice oriented places are not very conducive to sitting. Even Bleecker Street, which has tables, is pretty sparse and inhospitable. Sadly, it's also sometimes clogged with tour groups.

Sep 14, 2011
sing me a bar in Manhattan

The physics of reheated pizza and the shell game at Joe's & Bleecker St. Pizza

Funny you mention them! I noticed South Brooklyn Pizza last week and went in to check the menu out and wish them good luck in the neighborhood. The sweetest guy was working the oven and he had a real sense of pride about what they put out. I assumed he was the owner, but he was just the pizzaiolo. So I took a menu, with the intention of getting a margerita pizza some day, just to check them out. I like their menu and the fact that the bigger pies are oval in shape. That's kind of cool! I think they went in where Gus' Greek used to be. There has been a lot of movement on that side of Bleecker, with Indian sandwich spots and other new models. Further east there' s even a wurst/ curry place. It may be fair to assume I won't try that, but you never know!

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Percy's Pizza
190 Bleecker St, New York, NY 10012

Sep 12, 2011
sing me a bar in Manhattan

The physics of reheated pizza and the shell game at Joe's & Bleecker St. Pizza

I must be what present day pizza joints dread; a native New Yorker who wants a fresh slice. I've been doing it since grade school, when my buddies and I would descend on a lousy pizza place on 14th St. and 3rd Ave. We never ate what was sitting out. Today, I finally gave up as I watched my favourite place, Bleecker Street Pizza and my ( long cooled, like their slices), old flame, Joe's, play the pizza shell game. It had to do with shuffling slices that had no heat at all coming off of them , ( which they would reheat in the oven upon someone ordering one), or the dreaded cold pizza from the drawer, which is a newer innovation...
I'm always ready to wait in the corner until a fresh pie comes out. I'm patient. I have a real aversion to reheated slices. I always get excited when I see they've exhausted all the cold, un-fresh slices sitting around, figuring a fresh pie is coming out of the oven at any minute. Instead, yesterday, the guy at Bleecker Street Pizza reaches down into a drawer below the counter and pulls out another pre-made pie, equally room temp, and the same process continued. After waiting a while at both places, I realized I wasn't going to get a fresh slice, so I gave up. I felt it was a sign from above that I wasn't meant to eat such a fattening food, and I left, deciding to stay hungry. Kind of a hunger strike against reheated pie. I would yield to anyone who can educate me as to whether there really is a scientific difference between fresh and reheated pizza. Maybe it's a personal aversion I have to overcome. My own observation in the field is that with reheated pie, the crust becomes cardboard and the cheese just gives up the ghost altogether. With a fresh pie, the cheese goes through the baking process and surrenders the viscous, fatty oil that makes it so ambrosial to taste. Once it's congealed and gets re-heated...that can't be good! Isn't there even a DOH rule regarding certain foods dropping below a given temp?
As I walked home hungry, it occurred to me, wouldn't it be ironic if the only fresh pie around was the dreaded $1 a slice place that I can barely look at on 6th Ave, between Waverly Pl. & 8th St.? It looks awful in the window, and what could they be putting out for $1? It wouldn't be surprising, though, since people seem to run each over getting to the cheap stuff. They must have great turnover. I'll test that theory at a later date, but my sense of it is that there is almost no fresh pie being served in slice form at most places. So, I think I'm over Bleecker Street Pizza. They knew what I was up to and gave me a look which seemed to say that the fresh slice party was way over. Joe's has been playing this game so long that I haven't eaten a slice there for almost a year and I feel as if I built that place. When it was still on the corner of Bleecker & Carmine, fresh pies rolled out every 15 minutes, and my money flowed into their coffers. So be it. I guess a new business model is in play, but it's one in which I won't be participating.

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Bleecker Street Pizza
69 7th Ave S, New York, NY 10014

Joe's Pizza
7 Carmine St, New York, NY 10014

Sep 12, 2011
sing me a bar in Manhattan

What's with Manhattan restaurants keeping their doors open with no air conditioning in 90 degree weather?

The poster directly above my post.

Sep 11, 2011
sing me a bar in Not About Food

What's with Manhattan restaurants keeping their doors open with no air conditioning in 90 degree weather?

I'm with you, ttoommyy! It can be a gender thing. I've been on buses which were at a perfectly humane state of coolness while it was roasting outside. Inevitably, some woman would go to the bus driver and ask if they could turn the AC down. He usually would look out at a sea of approving, comfortable riders, most of whom were making faces like " she's crazy" behind her and keep the bus as cool as it was. Buy a sweater if you have the metabolism of a plant.

Sep 11, 2011
sing me a bar in Not About Food

What's with Manhattan restaurants keeping their doors open with no air conditioning in 90 degree weather?

Sadly, you speak the truth. I boycott a couple of my favourite places because they insist on opening up the front windows. I have to assume it's cheapness. I can't go out to eat somewhere that isn't at least close to as cool as it is at home. Especially given I feel like a loser going places in shorts & tee shirt. It's NY-we should be able to put on some nice clothes without soaking them. I have walked by a restaurant at which I wanted to dine later that evening, just to see if they are wide open to the broiling elements. I also will call ahead and ask if the AC is on and it's really cool. I credit some places with being honest, especially when they know me. Some of the heat we've had this summer is of the type many AC systems simply cannot combat. I tend to choose my venues during the summer according to their AC. It may sound a bit unhinged, but comfort is important. I've also had this discussion with buddies who are restauranteurs. I will drink and eat more if it's cool somewhere. If I'm dying to get out of there, the food isn't that much of an issue. I have been part of big group dinners where we ended up somewhere that wasn't sufficiently cool and I really push to change venue. I'm grateful Fall is on the way, so these considerations kind of disappear. Then all I seek is places with no pretense!

Sep 05, 2011
sing me a bar in Not About Food

Places soon to open in the Village...seeking info ...WONG, SILVER SPOON & POP'S de BKLYN

Sorry, Squid, I knew I had the name wrong. Yes, Rockwell's. The nicest people were working there, I used to get fries sometimes, which were actually freshly dropped, instead of laying around, but I never dared to try main courses. I've watched a variety of potential leasers look through the space with brokers. It must be a fortune in rent. I'm stoked that it'll present new options at lunch.

Sep 01, 2011
sing me a bar in Manhattan

Places soon to open in the Village...seeking info ...WONG, SILVER SPOON & POP'S de BKLYN

Thank you very much. Cafe Asean was always a good call, and I didn't know that was Wong's pedigree. The crudo dish and that ragu noodle one look pretty toothsome.
I've noticed Pop's is serving. The burgers look a lot more tempting than Johnnie Rocket's ever did and this staff actually smiles at you when you enter. Maybe it'll be a good addition to the neighborhood. Even being able to get a decent shake would be a boon. My curiosity is eating me up as to what they're doing in that huge space where Silver Spoon is going in. If they have decent noodle soups, they'll be popular when the weather gets colder.

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Cafe Asean
117 W 10th St, New York, NY 10011

Sep 01, 2011
sing me a bar in Manhattan

Places soon to open in the Village...seeking info ...WONG, SILVER SPOON & POP'S de BKLYN

I noticed something called WONG is opening on Cornelia St., just west of 6th Ave. I've been seeing a large group of staff sitting at a central table each afternoon, plotting their attack. I really hope they have a good chef who will put out fairly priced Asian food. We need it. If it is another rip joint with an over-the-moon rent they have to satisfy each month, it'll die an awful death. The surfaces look hard and acoustically unforgiving. I asked someone attached to the place what they'd be serving. They said " Asian fusion", which scares me. This could mean onerously priced Asian food in teenie servings for Villagers too lazy to go to Canal St. There is a chalkboard up on the wall giving prices on wines by the glass, which look pretty expensive. Drinking wine instead of beer with Asian food is like drinking milk with haute cuisine French, but so be it.
Then there's SILVER SPOON which will open next to COSI on 8th St. This looks the most hope-inspiring. They promise Korean food, salads, noodle soup, sandwiches and it's a huge space, where Freeman's was, the rib/burger hellhole that never took off. Then, we are all curious about POP'S OF BROOKLYN, coming in where the dreaded JOHNNIE ROCKET'S once lay. This I would call as being most likely to be a s***show, since reviews of the original POP'S in Bklyn read like hate mail. That is an accursed corner, too, but BURGER CREATIONS has survived a block east, so, hey, it could happen for you!

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Wong
7 Cornelia St, New York, NY 10014

Silver Spoon
53 E 8th St, New York, NY 10003

Pop's of Brooklyn
42 E 8th St, New York, NY 10003

Aug 30, 2011
sing me a bar in Manhattan

Top 10 Manhattan Sushi

I'm with you on that. I can't adjust to the NY model. Here it's something special I do once in the proverbial blue moon, whereas in LA, there are places priced such that one can go much more often. Ushi Wakamura is great, but it isn't a bargain. I find the idea of spending $150 for sushi rather gross, especially after living in the halcyon days of sushi in LA. "Teeny tiny" nails it on the portion size here, too. I have left after one order when I realized that was the game at some of these places. In LA, sushi chefs take pride in serving a fair portion, wheres in NY the game seems to be "let's pay the exorbitant rent by making each serving miniscule". I compensate for the paucity of modestly priced sushi in NY by eating sushi every other meal when visiting LA.

Aug 08, 2011
sing me a bar in Manhattan

Chinatown Roast Meats: Warning and Recommendation

So, since Fu Wong closed, does anyone have any new recs? I keep going to where New Big Wang used to be, since I see a lot of Asian wives buying roast meats there early in the evening. It seems to be on their shopping radar, so I figure it's pretty decent. The chicken and duck both are good there, though it's like pulling teeth to get extra sauce on the side. I find NY Noodletown gross at times, though I can do it for lunch.

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Great New York Noodletown
28 Bowery, New York, NY 10013

Yee Li
1 Elizabeth St, New York, NY 10013

Aug 07, 2011
sing me a bar in Manhattan

Good Things Are Happening at Hotel Griffou

I apologize for seeming to be such a contrarian, but these photos make me wonder when dinner will be served, after these little amuse bouches. I've lived in Rome, in Paris, in the Perigord, in the Loire and had some marvelous meals. I appreciate aesthetic plating, but this is way too visual for my taste and makes me not at all curious to try it. In Rome, this wouldn't even qualify as lunch. I'm sorry to be so volume oriented, but this is minimalism when you don't want it; i.e., when you want a meal. I ate many meals here when it was Mary Lou's. The food was not world class, perhaps, but one didn't leave needing to go find dinner. If anyone posting here is really associated with the restaurant, find a way to serve meals. We are in what end up being judged as being the greatest depression in American history. You will not survive serving the very rich and thin meager tidbits. Diners want to eat a meal. I guess the simple truth is that I roil at this approach to food. I know this may be considered a tasting, but reading the above, the reviewer says, relative to wishing for some bread, " it would've been nice to have some starch on which to fill up". If you are serving dinner, one shouldn't dream of a slice of bread so as not to leave hungry. I used to joke with friends when this style of nouveau cuisine first came in. I'd look at the tiny portion in front of me and ask, " am I supposed to snort this or eat it?" It's what I call the six string bean syndrome. You get a main course and as sides they give you maybe two new potatoes and six string beans. When I cook haricots vert at home, I make a meaningful amount of them as a side, since nothing depresses me like a plate with a paltry few beans or a few leaves of spinach. It's as if the person in the kitchen has no empathy for the hunger of a diner, and is only concerned with the appearance and seasoning of a dish. Ok, make it look good, and make the flavours subtle, but don't starve me. It makes me cranky!

Jul 29, 2011
sing me a bar in Manhattan

Jewish food

All this list is missing is places for Chinese on Sunday night. ( Old Jewish tradition).

Jul 25, 2011
sing me a bar in Manhattan

Moderators Promoting Racism?

"Whitey food" definitely exists. As a white person, I am somewhat qualified to comment on its existence. I am glad the world is gradually moving away from the PC silliness. Language is a rich wonderful thing, like food. When one bans words, one empowers them. I grew up in a generation where race and gender were legitimate fodder and topics for humour. We had Lenny Bruce, Mort Sahl, later George Carlin Richard Pryor as models. I am so sick of people saying things aren't funny, because they were told some word should be verboten. As you pointed out so ably, as long as it isn't used as a slur to attack someone, you can't classify language as offensive unless you take context into consideration.

Jul 13, 2011
sing me a bar in Site Talk

Goat Milk Soft Serve at Victory Garden

It's not that I think DQ or Carvel are the ne plus ultra of soft serve, I was hoping for a step up from them, a kind of "ultimate expensive soft serve", since the prices at VG are a bit intense. The only patronizing I've ever done of Shake Shack was a cone of their custard, since that line was no waiting. It was pretty close to what I'd hoped VG would be putting out.

Jul 12, 2011
sing me a bar in Manhattan

Goat Milk Soft Serve at Victory Garden

I was so excited to read of this new soft-serve purveyor. The lady at the counter is an angel and I like their ideas, but in practice, the ice cream is a bit "goaty". They could have made a fortune making high end soft serve. I was ready to take my money there. Then I discovered the rub. It's made from goat milk. If you're doing specialty soft serve, it should blow away Dairy Queen or Carvel. This made me wish for Dairy Queen or Carvel. The goat milk is heavy on the tongue and kind of cloying. They DID have many interesting flavours, but all I could think was, "if only they'd done this NOT with goat's milk. I'm still bummed, as it's seldom a place opens that at first blush appears to be ready to cater to your demand for an improved version of something you love. Maybe they could keep the goat milk stuff but do some with regular milk.

Jul 12, 2011
sing me a bar in Manhattan

Yuba Restaurant – A New Generation of Chefs and Excellent Innovative Japanese in the East Village

Is my interpretation of the menu correct, that ONE piece of hamachi sushi is $15? And one order ( 1 piece) of maguro is $5? Because I still kind of think in California terms and consider an order two pieces, so to just order 2 maguro and 2 hamachi sushi I'd already have paid $40? That barely dents my appetite, so I guess I won't be seeing the inside of Yuba. Lau, I follow you with great respect. If you ever find a place like Tomoe used to be, where you got an incredible bargain, would you let me know? I can pay $60 or $70 for sushi, but I need to get some, maguro, hamachi, shake, hirami, Hopefully some tataki style albacore or skipjack, maybe engawa sashimi, unagi at the end. Throw in a few tall Asahis and I expect it to be steepish in price, but I don't think I could eat that way at Yuba without really coughing up some cake! I love sushi, but since moving to NY, I barely eat it, since it is so expensive. And the whole practice of ordering from a waitress, instead of the sushi chef breaks my heart. I love the dialogue and ordering in Japanese.

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Yuba
105 E 9th St, New York, NY 10003

Jul 04, 2011
sing me a bar in Manhattan

Best Gelato ANYWHERE - La Cremeria!

Well, Amorino certainly isn't the gift from God I'd hoped it'd be. It opened on Univ. Pl recently and I imagined them getting a lot of my money if it was anywhere near the semi-freddo in Florence. Well, it isn't and the prices are really pretty steep. The consistency is wrong ( too hard) and the chocolate isn't as dark or as strong as in Italy...I guess a walk down Mulberry St is in order....

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Amorino
60 University Pl, New York, NY 10003

Jun 13, 2011
sing me a bar in Manhattan

Veniero's is Pathetic/Shame on Another NYC Institution Gone the Way of the Tourist Trap

I only tried it once and felt the same way. A long line of tourists and the people at the counter and register just trying to take in the $$ as quickly as possible. The lady at the register was nice, though. I gave her a kind of understanding smile, since I'm a neighbor. Her smile seemed to be empathetic for my feeling as if the place no longer belonged to the neighborhood. Equally, I didn't really blame her for accommodating all the tourists throwing money at her. The cookies were certainly good, but maybe not worth what one pays, after they're weighed like gold!

May 04, 2011
sing me a bar in Manhattan

Saigon Grill - is the coast clear?

Yeah, I ate there once and that was one time too many.

Apr 30, 2011
sing me a bar in Manhattan

Nameless sushi bar on west side of 6th Ave between w. 4th & Washington Pl......

It's a mystery worth solving. I have walked by this strange venue for a long time. It's painted entirely in white, with a strange series of tiny criss-crossing windows. There is absolutely no signage, and no way of seeing in at all, unless one enters the door. I looked it up by the block, ( it's next door to what was La Palapa), and by genre on Menupages: nothing. Finally, I walked in the other day, while the clean up crew was working. They didn't know the name, either, and there were four of them. I was given a to go menu, but it has no name, no phone number. Evidently they don't do take out. It was a menu dated for that specific day, though, which is promising. The dishes look tempting; a sashimi of hirame in ponzu, a Japanese amber jack cheek broiled, which sounds a bit more exotic than your basic hamachi kama, broiled lobster and broiled langoustine. It looks pretty expensive, but not oppressively. I remembered I ate lunch there years ago, when they first opened, and it was pretty good, but I never had a sense of its name.
Anyone have any insight?

Apr 23, 2011
sing me a bar in Manhattan