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ChefTel's Profile

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Per Se or Ko

I appreciate the replies, and honestly the only thing I can think about is not my upcoming finals but where to eat. It does make sense that Per Se would be better with someone. Also if anyone has opinions on better dining experiences (maybe Le Bernardin, etc.) please let me know as I am not set on Per Se of Ko.

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Per Se
10 Columbus Circle, New York, NY 10019

Le Bernardin
155 W. 51st St., New York, NY 10019

Apr 20, 2010
ChefTel in Manhattan

Per Se or Ko

For sake of ease let's just say I am guaranteed to get a reservation at either one of these places. Which would be a better choice? I'll be in NY in about two months and I'll be dining alone. I'm a college student so I can choose either one or the other. I would like to hear any opinions as to where I should go since I'm having a hard time making up my mind.

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Per Se
10 Columbus Circle, New York, NY 10019

Apr 19, 2010
ChefTel in Manhattan

Unmixed Tartare

I know Les Halles in New York does the preperation tableside. When I was last there the server came out to our able with all the different ingredients and asked which ones we would like and what quantities. This way you could omit whatever you wanted or limit them (i.e. hot sauce, cornichons, onions, etc.). I found the flavor of the meat to come through very well and the dish to be very good. I hope this helps.

Sep 06, 2009
ChefTel in General Topics

What would you do with these fresh caught fish?

My two favorite ways of eating incrediby fresh fish is either sliced thin raw with some good olive oil and good salt, or simply coated in olive oil then lightly grilled and topped with some awesome salt. I think that you cannot beat this as the fish is so fresh.

Jul 16, 2009
ChefTel in Home Cooking

Crispy Salmon Skin @ Home

I just made a crispy salmon skin dish tonight. Once you flip the fish you will be able to easily peel the skin off, IMO you should cook it on that side too for all around crispness. I broke it up, put some creme fraiche on it with thinly sliced caper berries and red onion, then topped it all off with a sprinkle of smoked salt. SOOOO GOOD, a familiar flavor for most as I got the inspiration from bagels and Lox.

May 30, 2009
ChefTel in Home Cooking

NYC Restaurant Tour

I find this with most retaurants here, that if you ask the staff will be very happy to show you around. I was in New York about a month ago and Craft was very nice about this. I also went to The Harrison the day after and chef Freitag actually came out and talked to me and was a super nice person. So in general, most restaurants will be happy to do the same.

May 09, 2009
ChefTel in Manhattan

The Harrison- Best dishes?

My mom and I just ate here about a month ago. I definately suggest the fried troutlings for a starter, the salmon is great (the broth is fantastic), and the olive oil poached cod is also really delicious. If you get dessert, I suggest the sticky toffee pudding, yummy.

May 09, 2009
ChefTel in Manhattan

What type of knife

I do this task often and find that a sharp utility knife usually does the trick. The chefs knife tends to be too cumbersome for this.

May 04, 2009
ChefTel in Cookware

Iberico Ham

First of all the fact that they will no longer come with hosfs is rediculous, but I woudn't put it past the U.S. to do this.

Anyway, thanks for all the info, I'll be in Manhattan in April so I may need to do some searching for this elusive ham, but it will so be worth it.

Mar 03, 2009
ChefTel in Manhattan

Iberico Ham

I noticed on the menu at bar jamon that it says Iberico Fermin, is this still Iberico bellota, or would I have to go somewhere else to find the delectable iberico bellota?

Mar 01, 2009
ChefTel in Manhattan

Quinessential NY food.

Thanks, I have been searching but have found so much in as NY is such a magnificent place, and I just wanted the opinion of a seasoned hound.

I appreciate the help very much, thanks =].

Feb 23, 2009
ChefTel in Manhattan

Quinessential NY food.

Hi, I'm going to NY for three days in the beginning of April. This vacation is mainly for the food. My family and I are already going to Craft and do not want to eat at too many upscale places as I wasnt to experience the real food of New York. In terms of pizza I would like to know the best place to get the then floppy greasy (not too greasy) delicious pizza NY is known for. As far as Chinese I'm sure we'll try Peking Duck house and Dim Sum GoGo as I heard they are quite good. If anybody could suggest any more essentials and gems in NY such as the best bagel, chinese(especially dumplings and noodles), dessert, and other gems I would appreciate it, as we will be there for a short time we'll only be able to try basically one of everything.

P.S. I don't mind offals so bizarre places are ok. And any foodie type specialties too as my ad and I are big foodies.

Thanks in Advance

Feb 23, 2009
ChefTel in Manhattan