ultraclay's Profile

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Anyone try JakeWalk yet?

I typically avoid writing ill of places, but we had an awful time at Jakewalk. When my party of 4 got to Jakewalk, half the tables were empty. Even so, it took 15 minutes for our order to be taken. After another 15 minutes, one of my friends just walked up to the bar to ask for our drinks again. The whole time our waitress totally ignored us passing us over and over again without checking in on us or even letting us know that our drinks were coming. One of the proprietors, I believe, took over and tried to sooth us, but it was too late.

It was another 45 minutes before our food showed up. It wasn't until then that the waitress came back for the first time and told us that we should try to enjoy ourselves even though it took a long time. It was ridiculous. She walked past us dozens of times going to other tables and couldn't be bothered to say word one to us, but now she's concerned about how we were doing.

What's amazing is that none of the food actually needed to be cooked, just dropped on a plate. We had an order of Rillettes and a plate of cookies both of which require no preparation at all. The fondue was the most complicated to prepare because it had bread, apples and sausages that had to be sliced up and the cheese had to melt in the bowl. This should not have taken an hour.

The worst part is that the food and wine were all good, but the overall experience was awful. I won't be back.

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Jul 03, 2008
ultraclay in Outer Boroughs

Katz's Reuben

I love Katz's Reubens. It's mountainous and the pastrami is incredible. Microwave or not, you can't miss it.

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Nov 08, 2007
ultraclay in Manhattan

Is Shorty's cheesesteaks connected with Tony Luke's?

I went there for the first time the week after they changed the name. I found the Roast Pork to be a little dryer than the one I had at Tony Luke's, but still pretty good - and the only one in town.

The guy who ran the place said that they changed the name due to the change in format of the place. He assured me that they still shipped the pork up from Philly every morning.

I have no idea if that's true. Certainly changing the name isn't so bright if they are still associated, since Tony Luke's has much better name recognition than Shorty's, but that's what he told me.

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Nov 08, 2007
ultraclay in Manhattan

How is Amada in Philadelphia?

I'm also from NYC - I try to go to Amada every time I'm in Philly.
The last time I went was in January, here's some of what I wrote about it at the time:

"Lomo Iberico was the charcuterie special . It's the cured loin from Pata Negra, acorn fed pork. It came sliced paper thin and slick with its own juice (read: fat). The meat wasn't excessively fatty or greasy, there was just enough to add texture and flavor to the meat. I've never heard of cured loin, I'll have to look for it in the future. The Lomo came with slices of bread. I dont know why. It would have been an affront to that gloriously tasty, acorn-fed pig that gave its life that I might sup on its loin.

Clams and Chorizo served in an oniony, herby broth with a rich clam flavor. After I finished it, I soaked up the broth with the bread that came with the lomo. "

We also had a fantastic order of Pernil, tasty baby squid and so-so lamb meatballs served in a great sauce.

The full post is here:
http://www.ultraclay.com/2007/02/phil...

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Nov 05, 2007
ultraclay in Pennsylvania

Where can I buy Suckling Pig?

Nice, thanks for the tips!
I already do half of my meat shopping in Bushwich, I'll have to do some more exploring to find La Marqueta. I'll check the others out too.

I got curious about making it after reading this: http://chubbyhubby.net/blog/?p=499

Now I want to make it myself...

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Nov 02, 2007
ultraclay in Manhattan

Where can I buy Suckling Pig?

Does anyone know where I can buy a suckling pig to cook?

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Nov 02, 2007
ultraclay in Manhattan

Shake Shack now open year-round?

Hopefully cold weather will cut down on the lines. I haven't had been there all year because I haven't been willing to wait an hour for a burger, no matter how heavenly it is.

Given the line I saw on the shack cam yesterday afternoon, I'm going to give it another 20 degrees before I give it a try.
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Nov 02, 2007
ultraclay in Manhattan

2nd Avenue Deli Reopening

I just called them to check in. The lady I spoke to said they hope to be open just after thanksgiving.

I can't wait.

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Nov 02, 2007
ultraclay in Manhattan

67 Burger

I've gone once and I wasn't blown away. My gf liked it and has wanted to go back, but I've been unmotivated.

My biggest sticking point was the meat. The patties seemed machine formed, which turns me off at a pricey burger joint. If you're going to make a big deal about the burgers, they ought to be fresh and handmade.

I didn't have a bad experience, my burger was fine, it's just that I can think of half a dozen places with better ones.

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Nov 02, 2007
ultraclay in Outer Boroughs

Late-ish dinner for 2 (10pm) - post BAM event?

Stonehome Wine Bar pulls a decent post-theater crowd. I think they're open until midnight during the week and 1am on the weekends.

Epoca, the new place on Fulton Street is also open on the slightly later side.

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Nov 02, 2007
ultraclay in Outer Boroughs

Peter Luger: Not as great as the hype

On my last visit, the staff warned us that due to shortages the porterhouse was in short supply. They even went so far as to recommend the Ribeye, which had been introduced to the menu because of the shortage.

I agree that both Porterhouses and Burgers I've had on recent visits haven't been quite as good as they've been in the past. But even sliding a bit, it's among the best meat I've ever had.

Personally, I'm psyched about the recent backlash to Luger's. Maybe it'll be easier to get a res now.

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Nov 02, 2007
ultraclay in Outer Boroughs

Gage & Tollner's space

It's a Harlem Soul Food spot that has made a bit of a name for itself. It's known for its Fried Chicken. I heard they had a take-out place in midtown, but I'm not sure where or what it's called. Their web site is http://www.amyruthsharlem.com/

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Oct 18, 2007
ultraclay in Outer Boroughs

Best wings in Williamsburg?

The regular wings at Spike Hill are pretty good and worth giving a try.

My favorites were the wings they had on special a few months ago. They used a Vietnamese hot sauce, speckled with red pepper flakes. It was sweet and hot and left my mouth nearly numb. I haven't seen it since then, but if you see it on the chalkboard, definitely give them a try.

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Oct 18, 2007
ultraclay in Outer Boroughs

Gage & Tollner's space

I just heard about this the other day and was really excited. I love their Honey Dipped Fried Chicken, but hate schlepping up to Harlem.

I'm so glad to have a reason to go to this old landmark. I passed by it a million times as a kid and never once ate at G&T.

::::::::::clay williams:::
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Oct 17, 2007
ultraclay in Outer Boroughs

Soaking onions in ice water?

Is this soaked whole or sliced then soaked?

Aug 02, 2007
ultraclay in Home Cooking

Fort Greene Saturday lunch

I'd recommend Chez Oskar on Dekalb and Adelphi. I love their spicy Lamb Burger.

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Apr 12, 2007
ultraclay in Outer Boroughs

Brooklyn wine bar

I'm a regular at Stonehome. It's a great place. The staff is super-friendly and are always spot on wih the recommendations. My only complaint is that it's gotten a little too popular, with so many people going these days, it's not nearly as easy to get a seat. I'm very happy with their success regardless.

Mar 29, 2007
ultraclay in Outer Boroughs

Best lesser-known beer bars in NYC

My biggest problem with Peculier has always been it's terribly abusive staff. Maybe that's improved a bit, but I expect they're still hiring from the same angsty pool of candidates who don't actually give a damn about what you want to drink.

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Mar 19, 2007
ultraclay in Manhattan

Best lesser-known beer bars in NYC

I work near Ginger Man and absolutely hate the crowd. It's location in midtown is stumbling distance to Grand Central and Penn Station which makes it the perfect spot for all the suburbanites to cram into after work. After the frat crowd gets too old for MacDougal and the Upper East Side, they go to Ginger Man.

The bar itself is a great space with roughly a million taps and a long bar, but you rarely get to see any of that for all the yuppies stuffed into the place.

That said, the selection makes it one of the only places worth going in the area for good beer.
I'd definitely choose it over stout which is oppressively crowded, deafeningly loud and has a much worse selection in the upstairs bar.

Mar 19, 2007
ultraclay in Manhattan

Bon Chon Chicken (32nd and 5th)

Apparently Bon Chon is no longer serving lunch. I went over there today and it was locked. When I called in, the recording said that they are opening at 4pm from now on.

That's greatly upsetting.

I guess I'll have to start eating lunch late.

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Mar 19, 2007
ultraclay in Manhattan

Mexican delivery in flatiron / gramercy

Dunno if they deliver, but Dos Caminos is the only Mexican I can think of that's worth a damn over there.

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Mar 18, 2007
ultraclay in Manhattan

Steakhouse advice

Peter Luger's really is the Gold Standard that everything else has to live up to. That said, Wolfgang's on 33rd and Park Ave is very good. Smith & Wollensky has a pretty good steak, despite being a chain.

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Mar 18, 2007
ultraclay in Manhattan

Sautéed Brussels Sprouts with Fried Capers

I made this for Christmas dinner and made a couple of converts to Brussels Sprouts. Shredding everything takes time, which s the only reason I haven't made it again since then.

I would definitely try it with anchovies in the future.

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Mar 17, 2007
ultraclay in Recipes

Blind Tiger returning!

I stopped in for a couple of rounds last night and it was jammed! I saw many familiar faces. Glad to have it back. I look forward to the crowds dying down a bit so I can actually see the place.

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Mar 16, 2007
ultraclay in Manhattan

Is Tony Luke's still open?????

I went there a couple days after they changed the name. It confused the hell out of me. I don't know why they would change it to something as generic as 'Shorty's."

It's definitely not as good as the original. I spoke to the owner briefly and he said that they get the pork sent up from the original Tony Luke's. I found the pork to be a little dry. It definitely needed a little more juice on it, but the bread was already somewhat soggy. It was still good, just not perfection.

I'd definitely go back, but I also don't know anywhere else in NY to get a philly style roast pork sandwich. . . .

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Mar 16, 2007
ultraclay in Manhattan

Blind Tiger returning!

No, the new location is on Bleeker between 7th and 6th. Near John's Pizzeria... I haven't seen it yet.

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Mar 14, 2007
ultraclay in Manhattan

Blind Tiger returning!

I've heard it'll be opening up tomorrow evening. I know I'll be there.
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:::::::clay williams:::::
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Mar 14, 2007
ultraclay in Manhattan

Blind Tiger returning!

According to the blog on New York Magazine's website, Blind Tiger finally got a liquor license. No word yet on how soon they'll be reopening.

http://nymag.com/daily/food/2007/03/s...

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Mar 07, 2007
ultraclay in Manhattan

Bon Chon Chicken (32nd and 5th)

I'd been hearing people talk about it since the NY Times story a few weeks ago, so I finally went there this afternoon for lunch with a couple friends. Here's my take on it for the benefit of others who haven't been there...

I knew it was on the second floor, so I was expecting a non-descript side door to get in. It was definitely non-descript - and totally sketchy. There was a hand-written sign next to the elevator that said, "Elevator was broken, use stairs. Bon Chon Chicken." I walked down the hall to the dark stairway with a broken first step and wondered exactly where the hell I was going. The second floor landing was unlit, all that was there was a single, unmarked door. I had no idea if this was the right place and sort of wondered what sort of hole it was going to be.

When I opened the door, the contrast couldn't have been more stark. There is a long shiny bar directly across from the door. The decor is industrial chic, looking more like it belongs in a giant loft space rather than a shabby office building. The walls are exposed brick and faux poured concrete. Iron work and plate glass divides the space and colored flourescent lights hide in crevices in the walls and ceilings.

The menu itself is very simple. At least the one that mattered. The chicken menu was a glossy postcard with photos of the food and a list of how it's served in English and Korean. The other menu had drinks and other dishes. We pretty much ignored that. Our waiter, seemingly the only one working there, was a young guy who sauntered over after a bit to see what we wanted. I had heard that the service was not so great and that the food took forever to show, but we had no problems at all with the 'relaxed' pace of things. The food showed up within 10 minutes, which was more than acceptable.

The chicken comes in large or medium sizes of wings, drumsticks, breast strips or the special, which is a little bit of everything. We ordered mediums in spicy and soy garlic.

First off, the medium is huge, a mountain crispy goodness. And I mean crispy. The breading was like a hard shell coating the meat with herbs and spices. I started with the spicy chicken which started hot and just got hotter after each bite. It wasn't numb your tongue hot, but I think it may have ruined my palate for the more subtle flavors of the soy garlic.

The texture is the most memorable part, though. Every bite had a gratifying crunch that resonated in my mouth. As we made our way through our piles, we all realized that we had gotten way too much food. Any reasonable person could have split a medium with someone else. Maybe we should have split two mediums between the three of us. I don't think I want to know what a large looks like, although I will be dreaming about it tonight.

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Mar 05, 2007
ultraclay in Manhattan

**Best Pizza Slice in Midtown????

I don't know the name, but the slices at the Pizza place on the corner of 33rd and 5th Ave are very good. In particular, the fresh mozz slices are fantastic. The crust is thin and the perfect level of chewiness.

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Mar 05, 2007
ultraclay in Manhattan