chefmo's Profile
How to change my Chowhound name
Please send to me too. Someone "outed" me on this site so I no longer have anonymity.
Coramandel Opens in SoNo
I would also like to add a smaller less expensive place that I think is really good. Tawa in Stamford on High Ridge Rd.. Very nice staff and owners, delicious food at a reasonable price AND they deliver. Though I do like Thali and Coromandel both I think this place is a terrific value.
Duo Stamford
The owner is Asian, don't remember his name.
The night we were there there was a bunch of blonde botox babes having a lot to drink and a very good time- loudly!
Duo Stamford
Yeah, I know- I find this place a little on the gimmick-y side. My food was good though pricey and service was attentive yet distant, language being a barrier I think. The owner could not have been nicer- he understands customer service and for him I'd go back. I also found the room to be an acoustical nightmare and it wasn't even packed when I was there. I know everyone else seems to love it though.
FFD County - CT Magazines "Best"
Same thing, year after year... places like the Red Barn and MARIO'S?? of Westport. Connecticut is not New York but we have come a long way since these places have been around.
Best Chinese Restaurants - Stamford CT
Is China Pavillion at the same level as Little Kitchen? Uncle Dai's definitely is not.
Best Chinese Restaurants - Stamford CT
Whatever- point is Stamford has nothing decent.
Best Chinese Restaurants - Stamford CT
Nope, went downhill big time too. Just ordered tonight. Again, I'm desperate! Food's pretty gloppy and dull. And Szechuan Dynasty I think is the one on Newfield, well, I got a fly in my duck sauce one time. So I dropped them. I'm telling you, Westport has the Little Kitchen, Darien has Ching's Table and Stamford has bupkis.
Best Chinese Restaurants - Stamford CT
There is no such thing as good Chinese food in Stamford. Every Sunday night we order in because I am too tired to cook and I am a slave to these crummy places. Westport, Darien, Greenwich have some decent places but not here in Stamford. I'd love to know about one but I do not think that it exists.
Le Chateau & L'Europe South Salem N.Y. Whats The Difference
Haven't been to either in years. But basically Le Chateau is an old and lovely large building that can accommodate big private parties as well as general diners. L'Europe is smaller and more intimate. They are both old style French and expensive.
If you like dinner at Rowayton Seafood...
Two different categories entirely. Deliciousness is one, the other being sitting outside, watching boats, drinking a cold glass of wine or beer, eating fried seafood or a lobster and though it may be mediocre, it's all about the experience. And never go for their fancy stuff at these places. Just hope that the fry oil is clean and get the fried clams , the broiled or boiled stuff. Keep it simple. Place like Ocean 211 are a whole other ballgame really.
Bon Chon Chicken vs Boom Boom Chicken
UFC, Unidentified Flying Chicken in Jackson Heights, Queens rules!
Boom Boom Chicken in Fort Lee, NJ
Yep, I'm an addict too.
UFC (Unidentified Flying Chicken) In Jackson Heights, Queens.
Norwalk Oyster Festival-Is it worth it?
True. It's not really about oysters anymore. Food is secondary and it's lost it's charm as far as a regional fair goes.
Market - Stamford, CT
Stamford has a health dept. that is really, really tough on new restaurants. They make it extremely hard to build, let alone open one. Also some building dept. issues there too. Hopefully these guys will be able to get going now.
The Dressing Room, Westport
These reviews are right on par with my experience. Beautiful room, well appointed from the glasses, flatware- on the tablecloths (although an insider has told me that they actually have gorgeous tables underneath that cost a fortune but Mr. Newman wanted tablecloths). Had a reservation and we were put at a lousy table next to the waitress station although it was not crowded, asked to be moved an we were. Air- conditioning way too high. Service- obnoxious. A very full of herself young lady with a condescending tone was our server. My pork 3 ways was a total disappointment, I could only count 2 ways and both were bland. One dining companion loved her cold pea soup but I would have to agree, it was like blanched peas in a blender. Nice color. Another dining companion had the pot roast that came with a plop of horseradish cream on it which she really did not like. When the full-of-herself server came and asked how we liked everything this person was honest about her food and ms. server replied- "oh just try it, it's really good!", which as far as I am concerned is not her job to convince diners to like what they don't. Either don't ask or suggest a remedy such as having it removed. My salad was a ridiculous little circle of precious greens that looked like a garnish waiting for something to go in the middle. I think my biggest criticism was the cookie plate. Three big doughy cookies came out on a plate. To me, a cookie plate should be delicate with small cookies for the table to taste. Delicate would be the word I would use. Not only were these big but they were lousy. And I am a cookie freak and a baker, it's hard to wreck chocolate. Humidity or underbaking had gotten to these perhaps. The three of us did not even finish them. Overall, I had been curious about this place with all the press. So now I have been there, done that. Once was enough.
i left ZERO tip. (long story- but get this!!!)
I think we can all agree that one can tell when a server is really trying to accomodate and when they are not. Having worked both foh and boh, I empathize with all. Sometimes it is the kitchen's fault, but the server cannot say that at least not directly. In my experience the customer just needs to be listened to. I cannot tell you how many disasters I have saved because I merely listened. After that, comping certainly helps. It sounds like EMM's server was full of attitude and therefore did deserve the stiff, even if pools were tipped and the other workers suffered. Her responsibility was to let management know, but sometimes we don't feel like saving the world and just want to get out.
Perhaps you could forward this thread to the management of the restaurant?
i left ZERO tip. (long story- but get this!!!)
Right on, Sister! I also am in the business. I always overtip because I understand what goes on as do you. However, it is a SERVICE business. If I knew that kind of service was going on in my place I would be horrified. If I were you, if it really bothers you and continues to do so, I would write a note to the owner and share your story, just like you have here. I always say to my employees, we can cook the best food in the world but if the customer has a bad experience in the front, we've lost them. I would not have tipped them either.
What foods do restaurants most frequently mess up?
This is so helpful for a chef in the business. Obviously there are some general problems with eggs, Caesar salad, salad in general, meat i.e. pork, steak, burgers, chicken and fish. I must say that it is true that due to health concerns certain meats and even eggs are supposed to be cooked to certain temperatures. Particularly ground beef, I myself am guilty of overcooking burgers, but when I know an order is for a child I just cannot consciously serve them pink meat because of the threat of e-coli. Eggs seem to be a real personal preferance, so that's tough. Some like hard omelets, some like them fluffier. I guess communication is key, between customer, server and cook. Or perhaps we need to describe how we make our food better on our menus so the customer understands exactly what it is they are getting. Nothing worse than having orders sent back and fixing them when you are really busy. I like getting it right the first time and having happy customers. Besides the problems such as under or over cooked pasta, which is clearly a mistake on the part of the kitchen, does anyone have any ideas on how we can better serve you?
UFO/UFC on Roosevelt
Unfortunately the press comes a little too early and can screw things up. UFC is brand new and has to work out some kinks. Give them another chance. Also, don't compare to KFC because they are completely different types of fried chicken. There is no skin visible on the Korean wings, it fuses with the crust and makes is one non-greasy but crispy element. The saucing is subtle in that it's not dripping off of the chicken but gently absorbed. My son and I were blown away and could not have been treated nicer, even though we had to wait a bit. Every new business has to get their act together and the NYT coming early can be a very mixed blessing.
Unidentified Flying Chicken - JH
I read that article too and have been dying to go there ever since. My son and I schlepped from Connecticut just to try these chicken wings. It was worth the trip and more. In this same week I have dined at Nobu 57 and between the two, the $13 I spent at IFC was the better one! The chicken is cooked to order, with an amazing non-greasy crust, sauced perfectly. We tried the soy-garlic and the hot sauce, both excellent. We also had fried sweet potatoes which were fresh and crispy.
The owner is a young Korean man who with his brother-in-law came up with that adorable logo with the chickens in space suits. He is aware of Korean cuisine being kind of polarized to the community and would like to spread his wings, so to speak, to the American palate. He has dreams of franchising which would be a winner, especially in college towns.
Best and Worst Recipes You Made From a Cooking Show
The secret to those outrageous chocolate cookies is to underbake them. Also, use really good quality chocolate- it makes all the difference!
RK is CLOSED
What did they say? Rebecca's (the other restaurant owned by the RK folks) has always been top notch and done quite well. Never made it to RK, what was the reputation?
Pancakes at Lakeside diner in Stamford
It's a great location. Don't know about the food anymore as I stopped going there years ago. The place is filthy. The water is lousy well water and of course they use this to cook with and to make the coffee. The last time I was there the smells alternated between an oily smell of the furnace and a septic smell from the bathrooms.
