Gnu23's Profile
Where's the best "real" Gnocchi?
It’s a cold, rainy day here so I’m looking for an Italian place in NYC that does gnocchi in a fairly traditional style. The larger, lumpy, stick to your ribs type that are usually found in Emilia-Romagna, Lombardy or Piedmont. Preferably served with a simple tomato sauce. Not the tiny, smooth, French style that seems to be all over town these days.
I’ve been to Babbo several times, and yes their gnocchi is great, but I don’t really feel like putting up with the headache involved of getting a res. Il Vagabondo on 62nd makes them really well but their sauce is an insult and the atmosphere is pretty bleak. I’m hoping for a small place that actually makes the pasta in-house. A place under the radar that isn’t associated with a celebrity chef.
I’m craving a carb overload - which I realize is not really fashionable here in diet-conscious USA - but hopefully there are gnocchi lovers out there who can help a guy out.
Thanks
Two Toms on 3rd? (brooklyn, that is)
I've been meaning to go to 2 Toms for some time now but just can't seem to get motivated. I'd like to know more about it. Anybody been there lately? What is it like? I did a search but all the entries where from a few years ago.
Best Brooklyn neighborhood for a foodie?
In terms of geographic convenience to a variety of stores and markets I think Park Slope is a good location. There is a Farmer's Market at Grand Army Plaza on Saturdays that, although nowhere near as big as the one in Union Sq, has a great selection from local growers. There are at least 4 "gourmet" or specialty food shops that I can think of: Blue Apron on Union & 7th, Union Market that you mention, Devine Taste on 7th & Garfield, and Bierkraft on 5th.
There is a great butcher shop called A&S Pork Store on 5th and 1st. and several good wine stores throughout the hood. This is just off the top of my head, I'm sure others will add more.
Take a look at an old thread I started about this topic:
http://www.chowhound.com/topics/378490
And then there is the Coop... You should try and find a member to take you inside as a guest and do some shopping. This time of year there is an explosion of fantastic produce that'll blow your mind. Seriously. And the prices are very cheap.
Sripraphai -- What if they had two menus? (moved from Manhattan)
If your order is not spicy enough for you then ask the server for the chilies that you can add to the dish. If you look around at the other diners you'll see that the locals (maybe Thai, maybe Chinese?) have a small plastic tray on their tables with different kinds of chili pepper preparations in it. There is crushed chilies, chilies in vinegar, a sweetish chili paste (often sold under the brand name Sriracha) and, my favorite, Nam Pla Prik which are the tiny chilies in fish sauce.
These condiments are ubiquitous in all restos and street vendors all over Thailand. Next time you go to Sripraphai, or any Thai place, ask for the chili condiments. If a resto in New York even knows what you're talking about when you ask for them then you’re already ahead of the game.
Prik = chili pepper in Thai
To Park Slope Food Co-op or not?
I was going to go into a big explanation about what I thought were the Coops pros and cons but I decided not to waste the effort. MY advice is join. Try it for a few months and see if it's something you can live with. The produce is top quality, organic, and often local. Strawberries from the bodega are mealy because they’re pesticide laden and were picked in Peru 2 weeks ago. If you find it too difficult then quit. No shame in that.
But I would like to take this moment to address all the Coop members out there who feel, as I do, that there are policies and rules that are outdated and unfair. This is OUR Coop. We are ALL Owners and members and we all have equal say. If enough of us get together and voice our opinions by going to the monthly meetings, writing letters, etc. perhaps we can change things. I am a proud member of Generation X and I think the time has come to take the reins away from the Baby Boomers. Maybe it's time to bring it into the 21st Century? No offense to the hippies who started the Coop in the 70's but it's gotten to be a little overbearing and ridiculous in its hypocrisy. Enough with all the rules. You're harshing my mellow, man.
Maggie Moo's ice cream in Park Slope [moved from Outer Boroughs board]
Maggie Moo's is a national chain/franchise and, as such, probably uses the cheapest ingredients possible in order to make the most profit. The whole "mix-in" idea is not only a gimmick used to attract customers but also a convenient way to hide the fact that the ice cream on it's own is not that good. If it were actually good quality ice cream it would not have to be masked by the flavor of other candies or syrups.
As long as there are kids in Park Slope (which will be forever at this rate) this franchise will do well. Children are supposed to like sugar and don't really care too much beyond that. But we, as Chowhounders, should not even be discussing this place as it is simply not worth a true ice cream lover's time. It's like giving a critique about Applebee's as if it were actually real food. In fact, this whole thread should be moved to the "Chain Restaurants" section.
Al di la? Opinions & Good Night to Go?
Yes, it is as amazing as everyone says. And it’s amazing because they keep it simple and don’t try to cover every single aspect of Italian cuisine. There’s a handful of apps, a few entrées and sides and a couple dessert choices. They’re not reinventing the wheel so they focus on making their few choices as good as possible. And when Anna is in the kitchen it’s always very good.
If you can’t make the first seating you can give them your cell # and they will call you when your table is ready. They built the wine bar as a place to hold the folks who were waiting but there are a ton of places on 5th Ave where you can get a cocktail.
The only negative I have is that their menu has pretty much remained unchanged since they opened. It’s only because I live so close and go there so often that this lack of variety is even noticeable. But I guess it’s like saying a Ferrari isn’t a good sports car because they only seem to come in red.
What's up with Whole Foods?
I agree with all the comments re: WF in NYC. Some are better than others but none of them rise above any other top-notch independent store that we have here. I'm talking about the "real" places that have made NYC what it is: Zabars, Fairway, Ottomanelli, (the old) Balducci’s, etc.
But the original Whole Foods in Austin, TX is another story all together. I was there this past spring for the South By Southwest Fest and I made a point of stopping in. It’s really an amazing and mind-blowing place. Every department is so fully stocked and staffed by nice, knowledgeable folks that it’s like being on another planet. Well, it is Texas so it may as well be another planet. They even have a wine section that’s bigger than Astor wine. The downside is that this is the ONLY place in Austin where people can shop like this. Everything else is pretty bleak.
Scalino - new Ital. place in Park Slope
FYI: The mediocre Asian place was called "Taste of Fish."
Probably one of the worst things you could ever think of to call a restaurant. I never ate there simply because of its name.
San Francisco 22 : New York 0
I can’t read this whole thread, it’s making my eyes hurt and my stomach grumble, so I’m not sure if anybody has mentioned Blue Hill yet. If not, you should check it out. It’s a small place in the West Village that does the whole “local” and “sustainable” thing very well. They have a farm upstate where they sustainably raise the beef, pigs and chickens and also grow all their own produce, which they truck to the resto daily. So you can’t get any fresher than that. They actually have something on the menu called “This Morning’s Egg.”
Stylistically, I guess it would be called New American. You know, the usual meat and veggies thing but done in a more modern, gastonomically unique way. But don’t think that this is a crusty, hippie sort of joint because it’s very much an upscale and fancy place. I don’t think they have a dress code but I would feel like an idiot if I went in with the typical tourist outfit of white sneakers and sweatpants. (not implying this is your style, OP, I’m just saying)
Williamsburg Recs
Sixpoint is an excellent local brewery. I guess they fall into the "craft" catagory since, as far as I can tell, their runs are limited to small batches that are distriduted in kegs to local bars only. I've never seen anything in bottles.
I've heard they have about 6 or so different styles but I've only ever run across the Sweet Action, Brownstone, and East Coast Amber. Each one was very good and I wish I had time to describe them here. If I had to rate them I would give them an 8 out of 10...but that's just me.
Put it this way, I was in a bar in Park Slope, Brooklyn last Friday and they ran out of Six Point Sweet Action by around 9:30. It's pretty popular.
Where to buy fresh fish in Park Slope?
Whole Foods - when, and if, it finally opens? Love it or hate it for it's other pluses or minuses but it's one of the few fish retailers that correctly labels it's shrimp by the amount it takes to make a pound. The places on 7th Ave use words like "jumbo" which is meaningless (and oxymoronic when applied to shrimp).
At least they did the last time I went in. Maybe they've gotten with the program since then?
Williamsburg Recs
There are a ton of restos in W’burg but not all are great...like any other neighborhood in NYC.
Off the top of my head I would recommend Dumont on Union Ave, just off Metropolitan. They do the “American Bistro” thing pretty well. Great burgers and really good mac & cheese and they have a big back yard. The owners also have 2 other places in Williamsburg: Dumont Burger on Bedford (btwn S. 1 and S. 2nd), a very small place that specializes in their awesome burgers and has more of a bar kind of feel. Their other place is Dressler on Broadway, right across from Peter Lugar. This is the more upscale resto of the three, great decor and excellent service with a more modern, gastronomically oriented menu.
I also like Diner which is right down the block on Broadway. It’s in an old diner but doesn’t do the diner thing at all. More of the bistro thing; burgers, fish, steak, but done very well. And they have a small outdoor area.
These are just a few, I’m sure other hounds will have much more to ad.
Have a good time.
Best Jerk Chicken in Brooklyn
Where on Flatbush is Peppa's?
I have only ever had jerk chicken in Brooklyn from Islands, Christies, and Brawta. My favorite is Islands - 803 Washington Ave.
Any chance Peter Luger is not overrated? [moved from Manhattan board]
Oh right, the potatoes! They are great, harking back to PL's German roots, and go very well w/ the steak.
I'm glad I'm not the only one who's noticed that the sauce is such a weak link. PL should really consider taking the HFCS out and maybe making it a tad spicier or zingier.
Any chance Peter Luger is not overrated? [moved from Manhattan board]
To the OP: Don't have reservations about your reservations. Go and enjoy yourself, especially if you've never been before. Despite all its negatives, Peter Lugar makes a very good steak.
Here are my ¢2.
Pros:
The steak is dry-aged Prime and cooked exactly how you order it.
The waiters are old-time pros and not actor/models/waiters trying to pay rent.
The steak for two is just the right size a Porterhouse should be.
Cons:
The sides are meh..they seem to be there to just make the steak look better by comparison.
The lighting is so bright you need sunglasses.
The crowd is mix of wide-eyed tourists and expense account business types so expect to be the only local there.
The famous steak sauce has High Fructose Corn Syrup in it and you can taste it. Not a big deal if this doesn't bother you, but I would never put that garbage on a dry-aged steak that costs that much.
Go and have a good time.
Chowhound visiting Park Slope
Bogota Latin Bistro on 5th Ave. I've recommended this place before but other chowhounders are quick to shoot it down as it does suffer from consistency problems. I’ve had about an 80% success rate. Their prices are very reasonable and the portions are large. They have a very tasty skirt steak entree for about $16 and a ton of veggie choices. They also make superb mojitos which, while they may break the budget, are sure to guarantee a good time for all.
Brooklyn Fish Camp, which is right across the street, is also pretty good. Fresh fish and shellfish. Entrees are probably more in the $20 range though.
Al Di La is one of the best restos in NYC but in order to fully appreciate it you have to spend at least $30 per person (courses are small) and dedicate several hours including the wait.
REAL Thai food in Brooklyn?
This is one of my never-ending quests also. You would think that, by now, there would be something beyond what's in Queens that comes close to authentic Thai food?
Where is the celebrity chef who's going to step up and champion authentic Thai ingredients and flavors so that the bar can be raised and we can expect more than just the usual Westernized blandness? And don't get me started on the ubiquitous chopsticks. oi..
Anyway. Joya on Court is OK. Not fantastic but I have had some very good meals there. Also, Watana Siam on 7th Ave has been good lately. I chatted with the hostess before ordering, told her about my travels in Thailand, and they managed to make the food almost as spicy as it is over there. Getting it spicy enough is half the battle.
The problem with most of these places is they are not consistent. You could have a great meal once but it'll be lousy the next time. I think they get away with this because they just assume that most farang will not know what good Thai food is supposed to be like anyway.
And what about Royal Thai cuisine? In the past 20 years I have come across only one resto in the USA that served it and that was in San Francisco.
also, save the red hook ball fields!
Thai Market Review
A half-notch is not too shabby. Thai Market is now on my short list.
I ask about the utensils because it's sort of an unofficial barometer that I use to gauge how close to "authentic" a Thai place is. In Thailand they only eat noodle dishes with chopsticks, everything else is eaten with a spoon and fork. The fork pushes the food onto the spoon. They don’t put the fork in the mouth–kinda like us not putting a knife in our mouths.
After traveling in Thailand and seeing this for myself I've discovered that it's actually a pretty efficient way to eat a rice/meat/curry dish. Eating rice w/ chopsticks is a frustrating experience for me. In fact, I wish I could eat with fork and spoon all the time but I would look like a crazy person if I was at Babbo shoveling ravioli in my mouth with a spoon.
Of course many Thai places in NYC just make assumptions about what we, as Westerners, have come to expect in an Asian resto. So they always lay out chopsticks. Putting a spoon and fork on the table is not necessarily indicative of the quality of the food but, as a rough guideline, I have found that it usually does mean that the establishment is more in line with Thai culinary practices.
That being said, I still want to check this place out as I have heard from several people that it’s good.
I did a quick google and I came up with this interesting explanation:
http://www.1stopchiangmai.com/how_to/eat/
locally raised turkeys
You could also try this great site called The Eat Well Guide:
http://www.eatwellguide.org/
You type in your zip code and it lists all kinds of sustainable and organic farms, butchers, stores, and restaurants in your area. It's part of sustainabletable.org which is a non-profit group that's doing great things towards getting the word out about the alternatives to factory farms and commercial produce.
(and, no, I don't work for them. I just think they're doing a good thing)
Thai Market Review
Very interesting and good to know. thanks for the info.
I too have been searching far and wide in NYC for a good Thai resto.
Have you ever been to Sripraphai in Queens? How would you say Thai Market compares?
Also, how were the tables set? Fork and spoon or just chopsticks? I'm curious to know.
thanks
Red Hook ball fields report
You really should check it out. It's one of the not so best kept secrets of Brooklyn street food.
I wish I could tell you exactly how to get there - I usually ride my bike.
Maybe this might help?
http://www.gothamist.com/2006/05/14/red_hook_ballfi_1.php
Scottodito in Park Slope. What’s the deal?
Is Scottodito any good? I went there the very first week they opened and it was one of the worst Italian meals I ever had. It was like Chef Boyardee was working the kitchen. We ordered an app that was called “House cured sausage with Tuscan bean salad.” We got a plate of Mexican style pinto beans with what looked and tasted like Kielbasa. blech. The waiter also brought the wrong bottle of wine.
But it seems that this place is still going strong. Why? Is there something that they do well? Is it worth giving it another try?
I’ve also noticed that they added “Organic Selections” in large type on their awning. Looks like a lame marketing ploy to cash in on the fact that they are 30 feet from the Co-op.
Anybody have any opinions?
Getting a table at Al-Di-La
If you give them your cell number they will call you when your table is ready. This way you can go for a walk or go to any other bar in the hood while you wait. Their wine bar is OK - not a great wine bar on it's own because it was created as a place for you to wait.
Wedding reception
I second Frankie's. Went there last year for a wedding and it was a very nice space. Sort of a carriagehouse/garage in the back with a little courtyard. The food was OK...not great just OK.
overrated restaurants
Via Emilia, really? uh oh. Why do you think that? I've been really wanting to go there again. I've been twice. First time was the first week they opened and it was excellent. Then I took some friends a few months later and it was horrible. I spent the whole meal embarassed and apologetic. It was like the dishwashers and busboys were cooking that night.
But I heard on these boards that since they've moved to the new location they have returned to form. What do you find bad about it?
overrated restaurants
One person's rec? There are at least 6 or 7 people here who feel Craft is way overrated. I wish it was just me...I wanted it to be good but, for the money, it just plain sucked.
overrated restaurants
I third, or fourth, the opinion of Craft. One of the most underwhelming meals I've ever had the misfortune of paying 3 figures for. The whole gimmick with the sides is annoying and the service was insulting. Just because the chef is famous is not a reason for the waiter to be snotty or the food to be mediocre.
Speaking of famous chefs, but this may just be too easy, Mesa Grill is not worth going into at all. Maybe it was good once, a very long time ago, but now it's just plain dull. It's like eating at Chevy's.
NYC vacation - "Ethnic" food? Vegan/vegetarian? Cocktail bars?
Not sure what the pizza situation is in Sweden but here in NYC we have the best pizza in the USA. You would be missing out on a huge piece of New York culinary culture by not having some. There are many, many discussions on these boards as to who makes the best pizza in New York. If you want to avoid the "overly touristy places" then I would suggest you don't go to Grimaldi's, Patsy's or Lombardi's as they are in all the guide books and, therefor, very crowded. Arturo's on Houston St. has a great brick oven and they make fantastic pizza. They also have live jazz.
Another New York food institution is Katz’s Deli on Houston. Do a search on Chowhound for more info on them.
have a great trip!
Another L.A. Gastro-Tourist, "Where should I eat?" Thread
For the thank you meal you might consider The Farm on Adderley. It's about 10 blocks south of the park, just off Coney Island Ave on Courtelyou Rd. For lack of a better description, it can be called "new American." It's not a typical New York kind of place but the food is well prepared and the service is top-notch. They also have a cozy outdoor section in the back that may be open now that the weather is better.
