re: foodwhisperer comments 1-chicken need not be in matzo ball soup-that's called chicken matzo ball soup. ratners served matzo ballsoup for close to 100 years without a chicken in sight. 2-mashed potatoes were cold--send them back! 3-gefilte fish-ur right--the big 3 are carp, pike & whitefish-add sufficeient salt, pepper & onions-serve with chrain--nothing else matters--* add carrot slice to garnish. 4-latkes that are described as not bad--are not good. 5-caviar & sour cream with fried potatoes--sounds great. apple sauce with latkes-FEH! 6-falafel crusted salmon--falafel should stay in the pita bread--if it's a chic pea crust-fine--but it has nothing to do with kutshers-which was eastern european style. just sayin-- *what would milton kutsher say?! he would say "upscale prices--what do u want a -maybe a room & free breakfast?"
even in OHIO they ask. didn't get what u expected? your fault--all a buckeye has to do is--ask. they would've bent over backwards to please. would like a tour of the kitchen--ask. i spent over $200 a head for LUNCH at ai fiori--ordered 5 desserts--no comps--food was delicious--guess what-didn't see the kitchen.
not that it matters--having tried some of the same dishes you ordered--i can honestly say --you're way off! seasoning is not one the things their food lacks. coming out of the gate--the food is much better than collichio & sons ever was & for that matter, still is. if anything--the staff at riverpark is too honest & never should have confided in you that the beet souffle was not yet ready for prime time. most restaurants would have advised you that this how our chef likes it & is supposed to be. however, if it's not up to your expectations--we will be happy to replace it with another one of our fine desserts.
been there 3 times. 1-at the bar alone for the lunch menu 2-at a table with my wife for dinner 3-at the bar with a friend & asked the mgr. to put together a tasting menu. all were superb! biggest problem was the portion size--way too much food. tamarind flatiron vs. tamarind--no comparison--both are great, yet, totally different. cheers, sambolef
emp, cafe at country, artisinal all great choices. but, much pricer than penelope. vertigo & la cocina for a mexican brunch. la cocina just got this new bartender from vegas & he does some killer drinks. my favorite is a fresh horseradish infused vodka that he uses in his bloody mary.
it's easiest if u do your own. just find a pickling recipe. vinegar-water-cloves-salt-black pepper corns - onions-pickling spices (comes already done.) add creme fresh, or sour cream for creamed herring. white wine, or white wine vinegar .
finally, a place that serves upscale kosher dairy that doesn't depend on it's pasta dishes to impress me. la creperie on the uws serves creative sushi, soup & fish dishes that knocked my socks off. yes, they had pastas, as well, but no one at our table tried the pastas. but we did have crepes. out of this world french onion soup. * downside, the room is not that exciting.
re: kosher vermouth take a bottle of kosher sparkling wine, let it flatten out , or just a shotglass, depending on how much u need & use it instead of dry vermouth. though it's called dry vermouth that description does not pertain to it's sweetness. a riesling might work, as well.