Word is a large Hotel Complex is planned. It will stretch from the Bowery to Elizabeth Street.
The entire character of Chinatown will change.

Sorry for not answering sooner. Big Wong has been sold to a new group. It still serves the great Chinese barbeque meats. I recently had two lobsters with scallion/ginger sauce for $20. The new owners are trying hard but those of us who know feel it's gone down a few pegs. I'm in Albuquerque thinking about roast duck, soy sauce chicken, spare ribs and roast pork. Take out order have gotten really expensive but with high rents and cost of doing business in NYC, it was inevitable. It's a must stop place for lunch when visiting.

Thanks. My newly acquired Albuquerque friends love all the various Buffets. I settled for Chow's and it Was in the ballpark. We has Tsingtao Beer. What was funny is that when pronounced with a Hispanic accent it sounds like something else-a little more vulgar. I'm going home tomorrow. First stop will be Big Wong on Mott Sreet- not meant to be vulgar.

I live near Chinatown in NYC. I spend half the year in Albuquerque. Friends of mine want to go
To a Chinese Buffet in Albuquerque. Which one is the best? Thanks

At a recent visit, we over ordered not realizing that portions were family style. When the food came we were approached by an older gentleman. He had a winter suntan, open shirt and at least four gold chains. Our festive mood immediately grew somber. In a lovely Brooklyn accent he inquired "Whoes Goin to the Chair". Was this to be our last meal or was our order truly excessive? In any event , we made sure we ate everything. I think of the frivolity and how the scene could have been in the movies. It was wonderful. So was the food.

I shop at Emily's on Graham Avenue in Williamsburg. It's an old fashion Italian Pork Store. Good prices and high quality for Italian standards. One stop buys all. Try the Barata.

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Emily's Pork Store
426 Graham Ave, Brooklyn, NY 11211

Well here we go. Considering all valued recommendations I went with three friends. As I am a guest in your beautiful town, all I can say is that my experience was a near miss. Every thing I tried was close and recognizable. If I didn't have my heritage I would have said excellent.
I think the devil was in the details. I don't know who was the chef or where he was trained but I think he should spend a sabbatical just learning presentation and finish.
We started with Caprese and fried Calamari. The Caprese was just a salad that needed dressing.
When I asked for vinegar, I was given rice vinegar. I requested and was given Balsamic. Once applied the dish was fine. The Calamari was small and very greasy. I think the cooking oil was not hot enough. No decent chef would have allowed it to leave the kitchen.
Next, linguini with white clam sauce and baked lasagna. To my surprise they used little neck clams but not linguini I think the pasta was home made so they used onesize fits all. theta was an excessive amount of pasta in ratio to sauce some of the pasta was uncoated. Where properly coated the dish would have been great. The lasagna had great taste but did not have sauce within the layers. It was top coated and dry inside. Once again it would have been notable if not for minor flaws. We finished with Chicken Marsala. It was a $18.00 dish with one piece of chicken a few mushrooms and inadequate sauce. Also on the dish was a dry serving of what appeared to be linguini. This dish was clearly not worth the price.
Desert was tiramisu and a cannoli. The cannoli was plain fried with no red wine in the pastry.
Needless to say my experience was as my good Chowhound friends had advised me. But I had a great bottle of wine. Aqua fa male, ma vino fa contare. (water gets you sick, but wine makes you sing). This restaurant needs some Italian music. The chef needs a little polishing. Maybe the owner should check all the dishes before they are served. The service was good and friendlly. It would Not take much to bring this place up to standards. My wine and friendship was good. So I really had an Italian meal. Next time I'll tell them what I expect and I'm sure with advise we can get Paisano's there. Buon appetito.

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Paisano's
1935 Eubank Blvd NE, Albuquerque, NM 87112

Thanks. I split my time between NYC and Albuquerque. I've been here a month and have another before I go home. I use Utube to check out my favorite NYC restaurants. Di Fara Pizza, Katz Deli
And Peter Lugar's. Pizza, Pastrami and steak to die for.

New Yorker looking for the best Italian Restaurant in Albuquerque. It's my birthday. Please advise.

Enjoyed a great lunch at Caselnova Restaurant on Columbia Street. Italian trained Chef Dean prepared a special sampler and I enjoyed the freshness of his Pizza. I was great eating in an Italain Restaurant that actually had an Italian trained chef. I like the wine selection which featured a more earthy selection instead of the oak infused varieties we now drink.

Has anyone eaten here for dinner. I would love suggestions as I plan a weekend return.

It was a pleasant, friendly experience.

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Caselnova
215 Columbia St, Brooklyn, NY 11231

Thanks-I'm off to Alberquerque- Food limbo. When I returm in two months first stop will be Don Pepe.

I know. How's their $65 steak. I made a mistake with the chicken parmigiana. Should have had
Linguini with white clam. What else? I'll try it next time.

I don't know what you think but I know what I ate and now much I enjoyed it. Don Pepe
was fantastic tonight. Baked Clams, Rigatoni with Sausage, Veal Don Pepe and Chicken Parmigiana. Two carafe's of cold red house wine- so bad but so good. So sinful I have to go to confession.
I don't care about decor, neighborhood or ambience. Say what you want the food was excellent. No decorated plates or uptight tip hungry waiters-just food.
I am happy nothing has changed and I don't want to see any.
Say what you want, it was good, classical and delicious. New York Italian the way it was and should be.

I heard the news that at both Big Wing and Noddletown there have been big changes.
I was wondering why the quality and taste at both places seemed to have deteriorated. There appears to have been a complete buy out where all the Partners, Chefs and long time Waiters have sold their shares.
I ate Roast Duck and take out orders at Big Wong and it was ordinary and extremely salty. The roasting process seemed hurried and incomplete.
One plus, the nasty Cashier Lady at Noodletown was gone. I will miss Jimmy the Waiter the most.

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Big Wong
67 Mott St, New York, NY 10013

Don't forget the creamed spinach.

Is it a restaurant or a front? When is it open?

I have tried the NY places and expected better. I didn't get it. I ate at the Central Store which had recently reopened and had previous problems. My complaint was that I was served left over, stale food covered with excessive sauce.
On your word I'll try Powdrells on 4th Street.

Google Di Fara and then Utube him. You can see the Master at work.

I live in Chinatown so if you need to know-ask.

There is only one place even with the proliferation of designers pizzeria's. It's called Da Fara in Brooklyn. Dominic has been making Pizza for 60 years. He is a true Pizziola from Naples.
The average wait for his masterpiece is over an hour.
He uses the best ingredients and has a standard gas oven. So the question is it the oven, the ingredients or the man. My guess its the man.
I am somewhat disappointed in that a true Foodie never questions price over quality. You get what you pay for.

I shouldn't have to tell Albuquerque but! There only one place to eat real Pizza.

Fano Bakery is as good as it gets. It's all in the ingredients and the oven.

Try the Pizza Margherita with Buffalo Mozzarella.

I'm from New York and should know.

New Yorker just arrive in Albuquerque. First stop, Powdrell's on Central.

The ribs either beef or pork were indistinguishable and over powered by the sauce. What I ate appeared to be yesterdays left overs. The Beef Brisket was also overpowered.

I had a side order of French fries which was very small and like eating wood.

Please Albuquerque you have to do better than that. Maybe I should try the Powdrell's Other Restaurant but I think- Once and Done.

Tried the much touted Chicken Parm at Torrisi Italian Specialities. The 5" sandwich for $9.00
was just so-so. The Chicken Parm although fried did not have an old oil taste. The Bread was the best part of the meal. The chicken was moist but he sauce was tasteless.

The real problem was the 20 minute wait in a near empty shop. Once and done!

Parisi Bakery is close and still rocks.

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Parisi Bakery
198 Mott St, New York, NY 10012

Finally went to Sarge"s deli last night. Had the Pastrami. A few observations: The On Rye sandwich was much larger than Katz and it was cheaper. I noticed immediately that the Pastrami was machine sliced. It was to thin and distinguishing the taste was difficuly. The hand sliced has a better chew and its seems to bring out a better flavor. This Pastrami had a good taste that seem different with each bite. I requested fatty.
I don't know if its that much better to make a permanent change. In the past I have often critized Katz. Sarge's comes closest. The pickles were over sour and mushy.
The high light of the meal was the free Chopped Liver. Its was delicious and had the taste of a fine pate.

Being that I didn't get a reply, I tried it myself. Woodburning Oven Pizza was good. Linguini with Clams served with a dozen fresh clams. Caesar Salad and Fried Calamari enjoyable.
The experience was good. Brooklyn prices and decent service. Weekday night was not busy.
On a par with La Villa with easier parking and better menu selections.

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La Villa
261 5th Ave, Brooklyn, NY 11215

Has anyone tried in Il Porto on Washington Avenue. Its near the Navy Yard. Italian with a wood burning Pizza Oven.

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Il Porto
37 Washington Ave, Brooklyn, NY 11205

This time I think it is a food related equipment problem. The Owners have disregarded many request by the City and the Hammer finally fell.

It looks like Noodletown has been closed for a few days by NYC Health Dept.
Will Things taste the same in a cleaned up restaurant?

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

I shop at the Delux Food Market, 122 Mott Street. This is a large Asian supplier with every
imaginable product including a Butcher, Fish Monger and all kind of takeout precooked food.
Duck and Pork is very good.

In Nolita, I enjoy the sausage and peppers hero at Parisi Bakery. I don't know if they have it every day. Even if they don't, the Italian Combo with roast peppers is delicious. Not like San Gennaro which features all onions, the combination of ingredients is perfect. Fresh bread all the time.

I recently discovered NY Vinters on Warren Street. I enjoyed a White Lambrusco, Grillo and
Sauvignon Blanc from Marlborough, New Zealand. Prices are good and advise and knowledge is available with a smile. In fact, I have yet to a find New Zealand Sauvignon Blanc from Marlborough that I didn't enjoy. I think Europeans are now producing wine there.