captainspacefood's Profile
Eating near Costco, Brooklyn
Just wanted to check in on this - could you provide us "Hounds" with some feedback on where you went and what you had?
Carroll Gardens Fish Store--Brooklyn
Respect to both Carroll Gardens Fish Market and Fish Tales noted! Much respect!
One night in brooklyn?
Palo Santo - go for the tasting menu - it's not nearly expensive as Roberta's or Brooklyn Fare.
I'd second Battersby or The Grocery too.
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The Grocery
288 Smith St, Brooklyn, NY 11231
Palo Santo
652 Union St, Brooklyn, NY 11215
Roberta's
261 Moore St, Brooklyn, NY 11206
Brooklyn Fare
200 Schermerhorn St, Brooklyn, NY 11201
Battersby
255 Smith St, Brooklyn, NY 11231
Best sushi in Brooklyn
Quality of fish, selection, etc. It was all really good. Look, it's not on the level of Sasabune or Nozawa or Zo or Yasuda, but it's definitely a step up from Taro and Blue Ribbon. Easily the best in Brooklyn. Going to the new Taro tonight, so I will report back, my little Chowders.
Best sushi in Brooklyn
1 or 8 has taken the crown as best sushi in Brooklyn now. No contest.
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1 or 8
66 S 2nd St, Brooklyn, NY 11211
Group Bday Party Ideas- Ninja NY?
The food is really that bad. It's gross. I'm sure some is frozen and just reheated. It's comically bad. But that is kind of what makes it a must go. It's fucking absurd.
Sue Perette (on Smith between DeGraw and Sackett)
You must feel very strongly about this, considering how many posts you've made. Most folks would have voiced their opinion and moved on by now. You're a real junkyard dog with a bone!
I really enjoyed the lard with the bread at Sue Perette.
reservation at Rao's
Oh a friend of mine was invited to sit at a table and was able to bring a few folks with him.
reservation at Rao's
True. I would highly recommend snagging an invite from a friend. It's well worth it.
reservation at Rao's
Rao's was great. The food was solid all around. Seafood salad was a great start. Calamari. Sausage and broccoli rabe pasta. A ziti red sauce pasta too. The meatballs. Very good, tender. Veal piccata. Pork chops. Chicken. Ice cream. Cheesecake.
I would encourage everyone to check this place out. The bill was rather large, but we drank a lot of wine. Definitely get there for a meal, it's a great experience and staff were super accommodating and friendly. I can't wait to go back. It's been too long.
reservation at Rao's
Perfect, thank you. Now if we could only get one member of our party to take his lip ring out. Ha.
reservation at Rao's
Allright so it has been a loooong time since I've been there. About 25 years. I'm going in a few days. I've heard that the food is basic red sauce Italian, but is good. Is there anything in particular I should order? Yes, yes, the famous meatballs. But what else should I aim for?
Also, what is the dress code these days? I am hearing some folks say wear a tie, and others say jeans are fine. Color me confused.
I started a new post about this yesterday but it got deleted after a few replies, not sure why though, and I didn't get to see any of the responses. Would love some input. Thanks all.
Buttermilk Channel in CG
Had a great meal last night. Oysters. Country pate (excellent). Squash and ricotta tart. Lobster pot pie. Short rib stew. Sat at bar, bartenders cool affable dudes. Love this place. Packed.
Bermuda Eating Trip Recap - long
Just spent an elongated weekend in Bermuda and wanted to give a chow report. The island was very very slow, many places closed. We stayed at a great b+b on Harbour Road in Warwick called Watercolours. It was easy to get tables at all restaurants for the most part. We rented scooters and drove around the island, which I'd highly recommend. The day by day:
SATURDAY
Dinner: Bistro J (Alleyway off Front St, Hamilton)
We tried to get a table at their sister restaurant Port O Call on Front Street, but the wait was a bit much so we hopped around the corner. Bistro J is a much more casual, intimate vibe. Menu all on a chalkboard in the dining room, lots of good options, we tried to keep it local and seafood centric with fishcakes, shrimp w/bacon, guinea chick, and wahoo. I wasn't thrilled with the food but it was good, solid fare.
SUNDAY
Brunch: Fourways Inn (Paget)
This came highly recommended to us but I can't figure out why. Ever been to a Vegas buffet? That's basically what this was. Fairly crowded, and expensive at $50 per person. We had lamb, sushi, lobster, fish and chips, shrimp, etc etc. Tons of stuff. The highlight was amazing chocolate mousse and tiramisu homemade desserts. Really nicely done.
Drinking: Robin Hood (Hamilton) and The Mad Hatters (Hamilton).
We checked out Robin Hood, it was a good vibe, British sports bar feel, but playing the Jets game so we had a few drinks there. Affable bartenders and a menu that looked half decent. Then we strolled on over to the Mad Hatters, and went into the upstairs bar. I'm not sure if we were in a bar or a social club, but it was a weird vibe, almost like something out of a David Lynch movie. Had a beer there and then walked to dinner.
Dinner: Pickled Onion (Front St in Hamilton)
This place is a clean, modernish upscale pub. Pretty good food, and some great local seafood options. We had crab/shrimp cakes, fish chowder, pan seared rockfish. The rockfish was particularly memorable.
More drinking: The Hog Penny (Hamilton)
We ended up in this British Pub for a drink. It was a pub.
MONDAY
Lunch: Lobster Pot (Bermudiana Road in Hamilton)
This place seems semi-famous on Bermuda. It's basically a family seafood restaurant, and a decent one at that, but nothing mind blowing. We had conch chowder, fish chowder, hogfish. All were god, and this is probably where the best of the chowders we sampled were.
Dinner: Beau Rivage (Harbour Road in Paget)
This was the fancy dinner. The place was deserted though, only 1 or 2 other tables. It is the off-season I supposed. High end French menu, good execution of all dishes, great service, and a ferry stop right out front. We had the foie terrine, shrimp cocktail, swordfish w/ ratatouille, herb crusted lamb and some desserts that I was too hammered to remember.
TUESDAY
Snack: Cafe Ole at Crystal Caves
We grabbed a fish cake at the cafe before venturing into the caves and it was pretty good!
Lunch: Swizzle Inn (Bailey's Bay)
Possibly the most famous spot on Bermuda, it's a graffiti covered pub that serves their famous namesake drink, the Swizzle. If you're on scooters, stick to the half pitcher. We shared a lamb curry special that was good!
Pre-Dinner Snack: RumBar at Latin: (Victoria St in Hamilton)
I had heard this place has the only raw bar in Bermuda so we had to check it out. It's kind of an upscale Latin vibe, and the basement is the bar/rawbar. We had a very good tuna tiradito and a salmon ceviche, but there were only 2 types of oysters at the raw bar, Blue Points and Duxbury's. I know both of these oysters well and we ordered a couple of each, and they definitely served us all Blue Points. Disappointing, but perhaps would be better in the high season.
Dinner: Bolero (Front St in Hamilton)
This was probably the food highlight of the trip. Bolero is upstairs on Front Street but you have to enter off an alley. I'd recommend this place as the most foodie of all the places we ate at. It's upscale French food with some British and local influences. We had a black pudding - which was amazing - bloog pudding that came with a hard boiled egg. I mentioned that in taste and presentation, it wouldn't be out of place at Momofuku Ssam bar in New York. We also had a classic mussels with shallots, white wine and cream sauce which were great, and then a very very good snapper dish and a very nice spicy tiger shrimp risotto. Too full for dessert. Highly recommended. Oh definitely check out the bathroom, on the way to them, there are menus from what I think are all the restaurants the chef has worked in. Kind of a cool time capsule, and will delight any and all food nerds.
WEDNESDAY
Lunch: La Trattoria and Sports Bar (L.F. Wade International Airport)
We wanted to get something else for lunch at either Harbourfront or Lemon Tree Cafe on our final day but didn't have enough time. So we hit the only dining option in the airport, on the 2nd floor, past customs, right at the gates. We had a standard fish cake sandwich and some fried shrimp. Pretty standard airport fare, made me feel like I was tripping on acid during the flight home.
CLOSING THOUGHTS
A few places we wanted to hit but didn't:
Blu - right by our b+b, but the menu looked like very standard stuff I've had a million times.
Waterlot - upscale steakhouse, looked good but we have enough of those in NYC thanks
Yoshi - apparently this is a quasi secret sushi bar, sounded cool, would check it if I had more time there.
Tom Moore's Tavern - a classic Bermuda joint, but we kept it more local/accessible by ferry for our dinners.
Newport Room and The Point - both high end places, but we rolled our high end dice on Beau Rivage. Next time would try these.
We heard good things about Indigo in Flatts as well.
Bouchee - apparently good local cuisine
We had been given a very strong recommendation to try the Black Horse on St. David's but when we got there, it was closed. We then stumbled upon Dennis Hideaway on St. David's, which we think was closed as well. This is possibly the most unique restaurant I've ever come across. It's a few signs advertising fresh fish out front, and a path it tells you to follow down to the water, where there is a bench/table and a house. The house was the kitchen apparently, and the radio was on, but we couldn't find anyone. We went in the house and called out but no one was there. Feeling sufficiently creeped out, we took off. Supposedly this is all catch of the day seafood and is great. Hard to tell if it is still open, or if it was just the off season.
Overall I wasn't super impressed by the food in Bermuda, you can eat well, but everything is definitely expensive. Makes sense though, it's the most affluent country in the world and it's an island in the middle of the Atlantic. I'd suggest going towards the more local, seafood type stuff. The fine dining we did hit can be replicated anywhere, really. Super bummed that Dennis Hideaway and Black Horse weren't open. A phone call would help, but traveling around and stumbling upon things is just kind of more fun.
Le Bernardin or EMP
Go for EMP. Le Bernardin is great, but it's not mind blowing in the way some restaurants are. It does feel a bit stodgy, and everything is perfect, but it's not too daring, it seems. I had the chef's tastings and wouldn't put it in my top 5 meals of last year. Top 10, for sure.
Esashi question
Agreed. I've got a feeling that 'culprit' hasn't visited Brooklyn or these spots in quite some time. Taku's been gone for over 3 years now and Taro just turned 5, so there's a good chance they don't even know about it. Actually I think Zen Kichi is doing a good job for Japanese food these days.
Esashi question
I remember a Taku on Smith Street that closed back in 2006 - replaced by Lunetta. I can't imagine that's what you're referring to though...where is the Taku you're referencing?
ISO raw duck livers
Does your friend make duck liver pate or actual foie gras? Can you buy enlarged duck livers?
Diner / Marlow & Sons review (w/ pics) - wow, excellent american food in brooklyn and probably one of the best meals ive had in NYC
Relish is one of the most insane NYC dining experiences. The waitstaff is basically on quaaludes.
reservation at Rao's
It was for sale for $300,000 a few months ago. No idea if it was bought.
reservation at Rao's
Too bad Monte's Venetian Room isn't open anymore. Monte's in it's heyday blows away Rao's for the scene. Food is the same.
Del Posto. Ouch!
Agreed. Babbo was severely underwhelming for my entire table last time I went.
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Babbo
110 Waverly Pl, New York, NY 10011
Fairbanks - great dinner, oysters?
Going to Alaska for the first time, and will have 2 nights in Fairbanks.
Are there any must-try spots? One high end and one on the casual side?
Also, any oyster bars of note or places to get good local oysters?
Thanks!
Oysters in San Diego?
Where should I get some? Looking for fresh oysters, good selection, oyster bar.
Is Oceanaire the only game in town? I liked that a lot last time I was here.
Not sure how I feel about the Ocean Room. Anyone been?
Anything else I'm missing?
To Park Slope Food Co-op or not?
Using this simple formula will help you decide whether to join or not. First decide how much your time is worth.
If the money you save on groceries at PSFC compared to other stores is greater than what your time is worth, adjusted for any feelings of goodwill or enjoyment of the work or belonging to the Co-op, then join. If it's not, don't.
Personally for me, the savings and the warm fuzzy feelings of community etc aren't enough to justify the time I would spend working there, but for a lot of people, they are.
In PDX - NYer needs rec...Lunch/Dinner? Oysters?
Thanks for the tips.
Ended up doing Clyde Common late night dinner, loved it. Had the pork rillettes, crispy beef tongue, and sweetbread ravioli, and a ton of great gin.
Also did a bunch of Oysters at EAT - very good oysters, felt more like an oyster garage than an oyster bar though. Funny. Good times.
Had a pastrami sandwich at Kenny and Zukes - I think it might rival Katz in NY for best pastrami. Wow. Service was pretty spacey though.
Had a dinner at Ping - thought it was good, but not mind blowing. Had a bunch of skewers - chicken heart and liver were especially good. Octopus was unbelievably spicy, yikes. African chicken was great. pork bun was derivative. The whole pork knuckle was a bit too much...deep fried was a little weird. Braise that guy and let the fat work its magic! Don't fry it and seal it in.
Overall really enjoyed the PDX food and look forward to the next trip. Thanks for all the advice.
How to cook burmese python?
Hey all - thanks for the replies. So to be clear, no one has any actual experience with cooking python, right? And we're divided on whether slow cooking methods or grilling are hypothetically best?
It came from the Cambridge location of this place: http://www.savenorsmarket.com/
And it came vacuum sealed as filets, maybe 8 inches long and 4 inches wide.
How to cook burmese python?
Hey guys
Wondering how to cook burmese python. I had some fillets this weekend and hit them with some salt and pepper, lime juice and cilantro marinade and threw it on the grill. It came out super rubbery.
Anyone have any experience with this or some suggestions? The only recipe I've been able to find is one that suggests poaching.
Thanks!
