Comments on: nyc 2.08 part 3

By: cook eat FRET - FRET 9 … plus mint stracciatella

cook eat FRET - FRET 9 … plus mint stracciatella — Mon, 09 Jun 2008 23:05:28 +0000

[...] my usual thing – which totally revolves around food. but as one might imagine based on my last trip home, i am still going to dine quite well. and so this is when i will get to [...]

By: claudia

claudia — Sat, 22 Mar 2008 14:27:26 +0000

I’d so love to – but man o man
that right there is a super duper tough res
it’s going to be the hottest spot, if not already

By: robin (caviar and codfish)

robin (caviar and codfish) — Sat, 22 Mar 2008 03:33:27 +0000

Drooling. I want these. Now. Next time you come to NYC let’s go to ko, kay?

By: yveala

yveala — Sun, 09 Mar 2008 19:36:08 +0000

okay..next visit i want greek. wow….and are you sure you didn’t gain like 20lbs already!?!

By: george

george — Mon, 25 Feb 2008 04:18:49 +0000

do you have the recipe for the famous “rigatoni” dish at La Vagna in New York? it’s addictive and i am craving it!

By: richard

richard — Mon, 25 Feb 2008 04:15:43 +0000

hello,

i am a chef in nyc. i had dinner at momfuko ssam bar and it was great. the only problem was that my friend, a restauranteur in nyc also, accidently ordered the $120.00 steak. we were not even that hungry, really wanted the hanger steak but my friend made a mistake……and then stuck me with the check. the food there is exceptional and quite different and it perfectly affordable but they give you the opportunity for affordale luxury or extravagance ( with both food and wine).
love it.

By: nuhma

nuhma — Mon, 25 Feb 2008 03:51:42 +0000

your find of amai was a good one. this is an excellent tea shop which i have frequented now several times. qualityof the products are amazing and interesting. try the pear/ginger tea. i had to buy a box to have at home. also, the people meandering in and out are not just the neighbors but famous actors, (that guy vincnet from law & order) , book writers, (saw carol guber there) a lot of chefs and basically people looking for quality.

good find lady!

By: Lesley

Lesley — Sun, 24 Feb 2008 17:07:43 +0000

Orange blossom custard…oh my God. I would like to eat a pound of that RIGHT NOW.

By: ponyboat

ponyboat — Sat, 23 Feb 2008 22:11:11 +0000

I ate at Anthos the last time I was in NYC. I liked it, had some sort of whole fish cooked delicously. The stars of the show though were the gigantes and also some famous Greek potato and garlic dish I can’t remember what it is called. It was like gourmet Greek comfort food. But the only thing I can’t comprehend is HOW DID WE MISS THE DONUTS??

By: democommie

democommie — Sat, 23 Feb 2008 19:20:58 +0000

I’ve never had steamed buns, but they look like the dumplings my mom used to make.

By: cookiecrumb

cookiecrumb — Sat, 23 Feb 2008 18:40:50 +0000

Ha, ha! Dale Chihuly. You deserve an LOL for that.
(But aren’t all Chilulys gone wrong? IMO?)

By: aforkfulofspaghetti

aforkfulofspaghetti — Sat, 23 Feb 2008 11:53:59 +0000

All looks good to me – and I’m frantically taking notes, as I hope to get out to NYC later this year, so cheers for the heads-up!

By: Peter

Peter — Sat, 23 Feb 2008 08:30:17 +0000

Being of Greek background, this was a good read, a window on “nouveau Greek cusine”.

Looking at the photos of the “takes on traditional dishes”…I’m fine with new twists but if you’re comments are “so-so” on flavour, then that could be a problem.

Perhaps try Milos, immaculate execution, quality product, fabulous service (at a hefty price).

By: Lauren

Lauren — Sat, 23 Feb 2008 05:23:20 +0000

wow. everything looks yummy. the doughnut dessert is the clear winner though. next time, take me with you.

By: lucy

lucy — Sat, 23 Feb 2008 03:42:47 +0000

so on 14th street, squeezed right between the trader joe’s food shop and the trader joe’s wine shop there’s an nyu dorm. that’s where i spent 6 weeks of the summer. and made (too) many visits to that wine shop. hehehe.

By: democommie

democommie — Sat, 23 Feb 2008 03:01:50 +0000

Claudia:

I think that dessert (the donuts) is one that Tony Bourdain talks about being served at “The French Laundry” in Napa. The idea I mean, not the exact same thing.

Sweetbreads are something I never really cared for, even when they were done by a chef who really knew how to do them. Most organ meats don’t thrill me. NOW, a good pate, that mixes a little liver with a lot of fat and spices, that I can nosh-no problem.

I’ve dropped enough weight living in the way I do lately that I could probably survive a week of eating this way, but I do so want to put sheetrock in the house, so I have to watch my pennies.

I’m loving the travelogue.

By: Diana

Diana — Sat, 23 Feb 2008 02:36:21 +0000

THIS is why I go out. Doughnuts, yeah, sure, yawn. Doughnuts with orange blossom custard? Holy heaven. Keep it coming!