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Bkeats's Profile

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Tasting menus and other no-choice restaurants: why the praise?

I don't really see prix fixe as equivalent to tasting menus as you do have choices. By definition every menu limits your choices, but I agree with your basic point that having too many options is counterproductive. Whenever I pick up a multipage menu, I know that the food isn't likely to be good across everything. In fact, the more choices there are the less likely it becomes that you find good food. Most places I go have a menu with two pages. On the left there are starters, on the right mains. 6-8 choices of each. Means that the kitchen can focus on executing each dish well as opposed to trying to appeal to any and every preference that a diner might have.

Mar 20, 2015
Bkeats in General Topics

Tasting menus and other no-choice restaurants: why the praise?

What city are you in? In NYC, most of the high end places I go to have a prix fixe and a tasting menu option. Almost without exception, the tasting menu is priced higher than the prix fixe. One of my favorites is Gramercy Tavern. The prix fixe is about $90 for 3 courses with several amuses and the tasting is something like $125 for I think 6 courses with amuses.

The tasting menu only places are priced at even higher levels. Eleven Madison for example is $225 a person. I noted in a recent thread about EMP how I have grown tired of 3+ hour long meals as entertainment.

I think of a set menu you describe as something very different than a tasting menu. The set menu is more like a catering menu at a function. It sounds like what is done for Restaurant Week here in NYC when places create cheap set menus for the bargain seekers. I avoid those places during those two weeks.

Mar 20, 2015
Bkeats in General Topics

Is it safe to let my chicken stock simmer on the stove overnight while I sleep?

That's more than enough time

Mar 20, 2015
Bkeats in General Topics

Does one RSVP to a Save the Date?

I live in NYC too. Just can't imagine planning anything so far in advance that if I got some save the date for anything 8 months out that I would have anything set. Went to Italy a few months back. Planned the trip 2/3 weeks before and that was early for me. There's nothing that could happen between now and 8 months that might change the OP's plans? OP and I are very different. That's all.

Not talking about the people planning weddings (which was not part of the original post but seems to have been assumed to be true). If I recall my wife planned our wedding in around 4 months. But we had a winter wedding so no competition from June brides. Just had to worry about blizzards!

Mar 20, 2015
Bkeats in Not About Food

Is it safe to let my chicken stock simmer on the stove overnight while I sleep?

+1

Mar 20, 2015
Bkeats in General Topics

How long will my freshly shucked oysters stay good in fridge?

If you're going to cook 'em, go ahead and cook 'em. Wouldn't use them for raw prep.

Mar 20, 2015
Bkeats in General Topics

Pat La Frieda vs NYC steak houses

You rarely see them in home kitchens because there's really no need for them. Factor in the expense for larger gas line and venting and you really question the point of having one in a home kitchen. Just get a good quality range with an IR broiler.

Mar 20, 2015
Bkeats in Manhattan

Help! Input wanted!

If you like oysters and want a non-clubby place, try Aquagrill in Soho. Great seafood spot.

Your dinner budget is fine to eat in everywhere except the most pricey places.

I will also suggest Racines or Batard as places to try some innovative French. They're new discoveries for me and I've been busy telling everyone to try them.

Mar 20, 2015
Bkeats in Manhattan

Does one RSVP to a Save the Date?

I'm perplexed by the notion that anyone plans what they are doing 8 months hence. I have enough trouble dealing with next week.

Mar 19, 2015
Bkeats in Not About Food

Why the Knish Became New York's Miss Congeniality

Not being Jewish and not having grown up in the NYC area, I am puzzled by why anyone eats a knish. I've had both the hot dog vendor and the ur-knish variety. Just don't get the appeal. Guess I'm not a fan of carb bombs. Don't like potato samosas either. Lamb on the other hand, ummm. Different strokes.

Mar 19, 2015
Bkeats in Food Media & News

Good place for after-dinner drinks for a group of 8

How about Brandy Library if you're not too price sensitive? Get the tables in the alcove on the right as you come in.

Mar 19, 2015
Bkeats in Manhattan

Bring your shopping cart back where it belongs, please!

IIRC, Sudbury Farms stores offer to bring your groceries to your car.

Mar 19, 2015
Bkeats in Not About Food

Maine Lobster or Spiny Lobster?

None of that Canadian stuff!
???????
I am imagining an underwater fence running across the Bay of Fundy and a bunch of lobsters on the southern side with little badges making sure that none of that riff raff "eh" spouting polite lobsters from the north sneak over.

Should we decode the dna of the lobsters and make sure we are only getting homarus American and not americanus? ;)

Mar 19, 2015
Bkeats in General Topics
1

Too Beautiful To Eat

You must have some deep rooted issues there. I have no hangups about destroying my plate of food and if its really tasty, asking the bread buy to come back with some of those sourdough rolls so I can wipe the plate clean and then order one of them beautiful desserts to destroy too.

Wells' EMP review

We've been to EMP several times over the years. Last time was a few months ago. In the beginning it was great. There was that little grid on the table that you looked at and made some choices. We had a lot of fun meals. The servers and somm were always helpful and while the food was sometimes puzzling, it was a pleasure to eat there.

Sometime in the past year, year and half it just became tiresome. I felt like dinner was a grind, a grueling marathon. The stream of amuses, the lack of choice, the time commitment began to turn us off. After our last dinner there, my wife said she had had enough and she didn't care to go back. But we still love the granola (got three bottles the last time we went (one for each diner - sorry pooki). Will miss the granola.

Its no longer about having a nice dinner, its now dinner theater.

Having more dinners at Racines and Batard instead. Saves me a lot of money and time.

Mar 19, 2015
Bkeats in Manhattan

a few of your favorite things??

Tournedos Rossini with gratin dauphinois

Mussels not de-bearded?

They were farmed. Hardly any facial hair on them young sheltered farm raised babies. Find a wild uncaged untubed mussel and it will be more bearded than your 20 something hipster tending bar at the local craft micro brewery gastrofrippery.

Mar 17, 2015
Bkeats in General Topics
1

$15 hr min. wage x zero hours =?

You never had a computer try to up sell you when all you want to do is checkout? Do you want an extended warranty with those fries?

Mar 17, 2015
Bkeats in Not About Food
1

$15 hr min. wage x zero hours =?

Was this at the Delta terminal with all those ipads set up at tables? I think the service has gotten much better. I had a long flight delay a few months ago and it was quite easy to sit there and punch in orders for food and wine over the next several hours I was waiting. Quality was much better than the typical airport stuff.

Mar 17, 2015
Bkeats in Not About Food

$15 hr min. wage x zero hours =?

Well I didn't grow up belonging to any club but did join one when I got married and settled down. Your club is quite a bit more advanced than mine. I have to sit down and order from a person. After the meal I have to ask for a chit and sign it. The chit has amounts filled in for the food, tax and service. My account number for billing is at least already filled in so all I have to do is sign it and pay the bill every month. Kids love the ability to go a get a burger and fries that to them seem magically free. All they have to do is sign that little piece of paper. LOL

Mar 17, 2015
Bkeats in Not About Food

Mussels not de-bearded?

I would question him too. I would love to know where he gets his mussels from since almost every mussel I buy these days are farm raised and have practically no beards and are lacking in flavor. Beards would indicate wild harvested and I would pay a premium for those since those suckers taste better. Seriously.

Mar 16, 2015
Bkeats in General Topics

Mussels not de-bearded?

So if you ordered oysters on the half shell, I wonder if they would bring you a bucket of oysters and an oyster knife. Its too much work for the kitchen to open them so....

Mar 16, 2015
Bkeats in General Topics

Spicy Ethnic Food in Brooklyn

Get the spicy cod dish at Kao Soy. I don't remember what it is called in thai but its one of the spiciest things I have ever eaten. The dish is drowned in red pepper. I was sweating as I ate it. Painful but really good.

Mar 16, 2015
Bkeats in Outer Boroughs

Manners Manifesto

ROTFLMAO!

Mar 16, 2015
Bkeats in Not About Food

August Gathering (Chinatown)

From the headline, I thought you were thinking about a dinner with a LOT of advance planning

Mar 10, 2015
Bkeats in Manhattan
1

Foodie in St. Martin - please help

Lolo #6 is what its called. If you are standing on the street and facing the lolos, Talk of the Town is upfront. Walk up the middle all the way to the back and its on your right. Get a table on the edge by the water.

However, for beachfront lolos style food, the food at either Raymond's or Gus in Baie Rouge is much better for my taste.

I started this day a mere boy.........but now I am a man!

If I remember correctly, Jr doesn't do burgers

Mar 06, 2015
Bkeats in General Topics

Cooler of beer as checked baggage

Combust? How high is the alcohol content of the beer you drink? Must be pretty toxic if you are concerned about spontaneous combustion. ;)

Mar 06, 2015
Bkeats in Not About Food

Why delicious Indian food is surprisingly unpopular in the U.S.

Most of the Brits I know don't really eat bangers and mash. Bacon on the other hand is quite a bit more popular.

Mar 06, 2015
Bkeats in Food Media & News

Why delicious Indian food is surprisingly unpopular in the U.S.

I understand you don't like what you think is Indian food but many of the criticisms you make can just as easily be applied to Chinese food in America.

"gloppy sauces filled with starch and are virtually devoid of any real worthwhile edible content"

Have you seen sweet and sour chicken? I don't know how anyone eats that neon colored crap.

Most of what I see in the typical Chi-merican place consists of unidentifiable bits of animal protein battered and deep fried then drowned in some sugary starch thickened sauce. I think the primary distinguishing factor between the two cuisines maybe the abundance of sugar that is used in Chinese sauces. Maybe that's why more Americans like Chinese American food. All that sugar.

I also have never seen a Chinese spiced ribeye at a Chinese restaurant. Have you? I don't follow this point. I would guess most restaurants that exist in America don't have ribeye steak on the menu.

By the way, MGZ uses words like that all the time and I suspect he doesn't need to look them up. He's the only CHer I know who has ever responded to a comment about hegelian dialectic and food.