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Top 5 "Must Eats" in NYC
My sister's coming to NYC and I want to give her the gastronomic time of her life. But I'm not talking about a blow-out $2,000 dinner at Le Bernadin. I mean little, incredible experiences here and there, whether upscale or downscale (kickin' it old-school-chowhound.com here!).
Here's a few I already have in mind:
1. Cereal Milk soft serve at Momofuku Milk Bar ($4)
2. Foie Gras Cree Brulee at Jean George ($20)
3. Halumi Eggs at Cafe Mogador ($9)
4. Maialino at Mailino ($70)
5. Short Ribs Rendang at Fatty Crab ($25)
6. Pork Sandwich at Porchetta ($8)
Please name your ultimate 5 NYC dishes, inc restaurant and (approx) price. Thanks!
Jean Georges
1 Central Park W, New York, NY 10023
Cafe Mogador
101 St Marks Pl, New York, NY 10003
Fatty Crab
643 Hudson St, New York, NY 10014
110 E 7th St, New York, NY 10009
Momofuku Milk Bar
251 E 13th St, New York, NY 10003
2 Lexington Avenue, New York, NY 10010
re: Chingale
is that their famous black pepper dish?
re: pork_buns
Cavolo Nero is Tuscan Kale, a leafy green.
I think you're thinking of Cacio e Pepe, the pasta dish.
Cacio e Pepe
182 2nd Avenue, New York, NY 10003
re: Chingale
What restaurant are talking about?
If I had a sister visiting, I'd probably hit up:
1. Momofuku pork buns, if you're at Milk Bar anyway ($9)
2. Dessert at ChikaLicious, especially the "cheesecake" ($14 prix fixe, $21 with wine pairing)
3. Sushi at Sushi Yasuda (varies, there are set meals in the $30s, and a la carte is however much you want it to be).
4. Ten-course tasting menu at Degustation for $75 or five-course for $50.
5. Pasta and small appetizers at Otto (~$20 a person)
I avoided single dishes at really upscale restaurants, as they're probably less useful, but spaghetti with tomato and basil at Scarpetta ($23, ridiculous but so good), fusilli with red-wine braised octopus and bone marrow at Marea (something ridiculous also, but unbeatable pasta), burger at Minetta Tavern ($26, again).
Also, Doughnut Plant and Otafuku for quick tasty nibbles.
Sushi Yasuda
204 E 43rd St, New York, NY 10017
Minetta Tavern
113 MacDougal St, New York, NY 10012
Doughnut Plant
379 Grand St, New York, NY 10002
203 E 10th St, New York, NY 10003
236 E 9th St, New York, NY 10003
355 West 14th Street, New York, NY 10014
240 Central Park South, New York, NY 10019
re: junipersong
> 4. Ten-course tasting menu at Degustation for $75 or five-course for $50.
It's now $80 and $55.
re: junipersong
1. Momofuku pork buns are great
re: junipersong
Sushi Yasuda for $30 per person? I've never gotten out of there for under $100 a person (not including liquor.) That being said it's worth every penny!! If I had one meal left in my life it'd be at Sushi Yasuda.
Sushi Yasuda
204 E 43rd St, New York, NY 10017
re: chazfitzm
The lunch prix fixe is less than $30 I believe.
re: gutsofsteel
nice. low key. thanks.
top 5 "nyc" savory
1. degustation (if i had to pick one dish it would be the duck egg mousse, or maybe the croquetas, or the sea urchin soup) ($5-10) (10 course tasting is 75$)
2. bbq octupus-babbo ($15)
3. pizza del re-keste ($19)
4. mutton chop-keens ($45)
5. super heebster-russ and daughters ($10.45) of course while you're there you should stop by Katz for a pastrami reuben (15.75$) tell your sandwich maker to grill the rye bread. The sandwich needs the crunch of the griddle. while you're at russ and daughters you should try their fishes, bagels, rugelahs, etc.
i would have said the Fregola sarda with veal sweetbreads from EMP but it's no longer on the menu =[.
top 5 "nyc" sweets
1. Kee's Chocolates
2. Chocolate Chip Walnut Cookie-Levain ($4)
3. Nutella Mocha Milkshake-Shopsin's ($5.95)
4. Babka-Andres Bakery ($12), they don't sell slices. If you don't want a whole loaf you could get a slice of chocolate cheesecake at Katz or a blk\white at donut pub.
5. Cannolo gelato-Bruno Bakery ($4), if you sister likes her ice cream\gelato thick she'd like Otto more.
I was going mention the maple mascarpone cheesecake at Babbo but that's no longer on the menu the maple budino at locanda verde. The things I listed are more ny oriented since well executed restaurant desserts can be done anywhere. If my sister were coming I would go to the outer boros a lot since there's tons of stuff there that can't be found anywhere else. so you should try posting this there. you should also try a walking tour of chinatown if you search the boards you should find it.
Kee's Chocolates
80 Thompson St, New York, NY 10012
110 Waverly Pl, New York, NY 10011
re: daffyduck
Thanks, guys - I really appreciate it and am noting everything into Notes on my phone.
Please keep 'em coming. I'm particularly interested in the high vs. low experience.
re: daffyduck
> 1. degustation (if i had to pick one dish it would be the duck egg mousse, or maybe the croquetas, or the sea urchin soup) ($5-10) (10 course tasting is 75$)
It's a small place and all counter seating, so I would reserve and make a meal out of it. Not sure those prices are accurate as I walk past the place often and the ten course tasting is now $80. Also their menu is market driven and those particular dishes may not be on the menu when you visit.
> 2. bbq octupus-babbo ($15)
To clarify, this is GRILLED octopus. Not BBQ. There is no barbecue sauce or barbecue spice rub and it is not cooked low and slow for hours overnight..
re: kathryn
whoops sorry. i think Babbo changed their menu. it may have been called something else but i remember an octupus appetizer with a bbq sauce-like component to it?
the croquetas are 5 dollars at degustation and the sea urchin soup is 10 dollars. the duck egg mousse with lamb bacon isnt on the menu but it was on the 10 course tasting, i dont know if it still is. but it's a very nice place so i would also make a meal out of it.
re: daffyduck
awesome. thank you. :)
re: daffyduck
Levain cookie - yes! Get one of each, have the shop cut them into quarters for you and use them as your daily calorie intake for the next two days.
1. Langoustine (the prep changes regularly), Le Bernardin (varies)
2. The Laiskonis Egg, Le Bernardin (Free! Well, sort of...)
3. Roasted bone marrow with baguette soldiers and shallot confit, Minetta Tavern ($15)
4. Sicilian slice straight out of the oven, Di Fara ($5)
5. Fresh champagne truffle, Kee's Chocolates ($2.45)
Per Se
10 Columbus Circle, New York, NY 10019
Kee's Chocolates
80 Thompson St, New York, NY 10012
Le Bernardin
155 W. 51st St., New York, NY 10019
re: hcbk0702
nice list. thanks, hcbk! :) will definitely be trying a few of those.
with all due respect, i loathe most of the places mentioned in this thread:
-- all Mario places: Lupa and Babbo, etc, serve uneven over-salted food w/ offensive attitude...i want them all to close/burn-inside-a-giant-coal-fired-oven...
-- Momofuku is a sham: bad faux-Asian/ill-conceived fusion food...cereal milk??...DIY and save yourself a few bucks and the smug attitude of the cashier as he/she serves it to you w/ a smirk and a lame grasp for a tip...
-- i love Russ&D but i'd say get some Eastern Gaspe and other lox and whitefish salad rather than the jokey sandwich mentioned above...
-- i like the mutton chop at Keens though...but to keep the cost low, go to the Pub Room at Keens and split it, as a snack...
-- i love Manhattan, and am a NYer, but i think the city's biggest advantage is it's variety rather than it's quality...it's a (truly fantastic) Jack of All Trades...i love that within a few minutes walk of my old place in Union Sq i could get several varieties of specific cuisines...but were any of them all that splendid?...no...they satisfied a craving...but they were usually a "B" version of whatever that cuisine would be in places that did it top-notch...
-- the things i think NYC does well are things like bagels and pizza...and Italian-American food...and we do have a better variety of Japanese food than most cities in North America and Europe...and yeah, there is some good gelato...and better Sichuan than most cities in North America...
to the OP, i think your list should be based on whatever your sister doesn't get in her hometown, rather than a Holy Grail of Manhattan Bests...
re: Maialino, i like the place to eat at the bar, but the Maialino pasta dish i had there was gluey and bland...but i like the wine, vibe, and the fried cod...
One of my fav places in NYC is Malatesta: simple pasta and grilled lamb chops, eaten outdoors in a rustic neighborhood setting near the Hudson River...it's one of the few Manhattan restaurants that i miss when i am out of town...
If she likes sushi, i'd consider Ushi Wakamaru...
Hope the trip is fabulous...just my two cents :)
170 Thompson Street, New York, NY 10012
649 Washington St, New York, NY 10014
110 Waverly Pl, New York, NY 10011
2 Lexington Avenue, New York, NY 10010
re: Simon
-- all Mario places: Lupa and Babbo, etc, serve uneven over-salted food w/ offensive attitude...i want them all to close/burn-inside-a-giant-coal-fired-oven...
Wow, I have not tried Lupa but have dinned at Babbo everytime I have been to NY and never experienced over salted food or bad service. So I would offer the exact opposite experience as balance.
170 Thompson Street, New York, NY 10012
110 Waverly Pl, New York, NY 10011
re: Simon
momofuko is not faux asian in any way, except they guys name is chang.
as for DIY, well that is true for every dish in every restaurant ever in the history of restaurants. you can do it yourself for cheaper, but that is not why one goes out to a restaurant, to get the cheapest possible iteration of a food.
momofuku ssam is high end takes on street and comfort food. if that doesn't float your boat, no problem, don;t go. but to miscategorize it, and then call it a sham because it doesn't fit the niche you miscategorized it as isn't quite fair.
ive never been disappointed at ssam
re: Simon
Just curious, which dishes in particular did you find disappointing at Ssam? Some dishes incite pretty polarizing opinions. I still remember a few years back when everyone in my party hated the sea urchin with whipped tofu and pearl tapioca while I relished its unique flavor + texture. Agree with you that some of Momofuku Milk Bar's staff has no grasp of hospitality/customer service and needs to be fired. For reference, my favorite items at Ssam are the raw oysters with kimchi consomme, and the hanger steak ssam, which is no longer offered.
I could see where you and Silverjay are coming from with regards to the "faux Asian" comments to a certain extent. To me, a Chinese American who grew up in Hong Kong, the Momofuku pork bun is the embodiment of that sentiment. It reminds me of the bun served with peking duck, but instead of duck, you get kakuni inside. Don't get me wrong, I love the Momo empire, but I do see where you guys are coming from... I think ;) It really depends on what you order.
Momofuku Milk Bar
251 E 13th St, New York, NY 10003
re: Noodle fanatic
i can't really remember most of specific dishes of either time: i didn't *hate* anything, but nothing particularly worked well together nor made me want to return...i do remember that at lunch i had the pickle assortment as my starter: and while i love pickles, kimchi, etc, it was kind of ill-conceived as a starter for one person: it'd be nice to share w/ a few people, but alone as a starter, it's like consuming a pint of vinegar...the statement seemed to be: "Look how many cool kinds of pickles we can serve at one time!" as opposed to creating a starter that was actually pleasant to eat...(the Milkbar concoctions seem to follow a similar plan: "Look how much processed candy/cereal and extra sugar and salt we can cram into one thing! Aren't we cool and clever?!"...
both times at Saam i found the staff to be pretentious/arrogant...
this impression was confirmed for me by steakrules' review of Saam, where he described how, when he ordered the $140 steak for himself at the bar, and then requested a small amount of butter, that he was told "no" and that the kitchen does not allow "tweaking" of the dishes...for a place which even some fans admit has some hits and some misses, this is unacceptably snide service/management...
re: steakrules85
Sorry to hear. I've always had amazing service at Ssam and Noodle, especially when I eat alone at the bar or bring out-of-town guests. Although the same can't be said about the staff at Ma Peche or Milk Bar downtown, both of which have very inconsistent and at times rude service. I should have taken the name down of the girl who recently took my order at Milk Bar in the East Village - if you can't even smile or say thank you, you really shouldn't be working in the service industry.
Ma Peche
15 W 56th St, New York, NY 10019
re: Noodle fanatic
I've been going very frequently to both Ma Peche and Milk Bar (midtown), and the service has been great at both. It may be that Milk Bar (midtown) doesn't get (yet) the crowds of downtown, but every time I've gone (lunch time and after work), the staff at MB has been very helpful and friendly.
The service at Ma Peche is very professional, yet friendly. On one of my earlier visits, one of the busboys was a bit too "grabby" by clearing plates of some at my table while others were still eating, but that has been corrected. Cory Lane has done a wonderful job with his staff. I wouldn't hesitate having either a business lunch or dinner at Ma Peche knowing that my table will be treated with the utmost of professionalism. The food is great too! I guess that's why I return so often.
Ma Peche
15 W 56th St, New York, NY 10019
re: Noodle fanatic
In fact, the pork bun at Momofuku is basically the popular traditional street food in Taiwan called Gua-bao (刈包). For some reason, Gua-bao had been entirely under the radar of New Yorkers until Chang came up with his own version like it was a new concept. One can get the Taiwanese version at Baohaus in LES for half the price, and can probably get even cheaper and better ones in Flushing.
re: mountsac
Actually, David Chang was inspired by Peking Duck buns in Japan. Makes sense to me because he opened Momofuku Noodle Bar after spending time in Japan. His buns have pork, cucumber, scallion, and hoisin. Gua bao are similar to that but have a different flavor profile due to the peanuts and bitter greens.
Chang said that in Japan the "awesome" and "delicious" buns are made with Peking duck, but he makes it with pork. "It was one of the few dishes that just sort of happened, and I was like instead of Peking duck, what if we just sort of stuck pork belly into that sort of bun."
re: kathryn
You could only get something like those buns at a Chinese restaurant in Japan. So they are based on something Chinese. Anyway, there's too much sauce on them to even consider them inspired by Japanese cooking.
re: kathryn
I am aware that the flavor profile he employs is similar to that of Hong Kong's version of Peking Duck (northern Chinese use sweet-flour-sauce, not hoisin). My point, however, is that substituting the duck with pork belly is nothing new.
As you quoted from him: "what if we just sort of stuck pork belly into that sort of bun."
Well, it's been done. And there are examples of that concept in the very city he lives in. He might subjectively think that he organically came up with the creation from what he tasted on the street of Japan - I don't really care where and how he came up with the dish. My original comment was addressing the fact that many New Yorkers as well as some prolific food bloggers seem to think that Chang's concoction is the creation of the century, while in fact similar flavor profile and the exact protein-carb combination have existed in the city for years.
Synthesizing the two ideas is something novel. And it surely worked, as his dish received more attention than either of its predecessors. I guess my cynicism got the better of me - if another person raves to me about how genius and interesting that dish is, I'm gonna puke. Please, just act like you know!
re: mountsac
I honestly don't think many people think the Momo pork buns are "genius" or even "interesting" - nobody's comparing Chang to Wylie Dufresne or anything. People like them because they're tasty. That's it. If Chang has a kind of genius, it's as a restaurateur, not as a chef - and he'd be the first to admit that. He might have some genius chefs on his staff (Peter Serpico, and perhaps Tien Ho) but he himself - he knows how to run a great restaurant, he's tapped into the current food Zeitgeist. He's had his moments in the kitchen, but many of the dishes we'd ooh and aah over in Momoland were creations of Serpico or Ho, DC's just the one who gets to go on Martha Stewart.
re: Simon
Here is the Cereal Milk recipe, it's a little more involved than just pouring and straining.
Regardless, as someone else points out below, it's not Chang's recipe.
re: thew
>momofuko is not faux asian in any way, except they guys name is chang.
I 100% agree. I'm Asian (of two different descents) and find Momofuku to be refreshing and not a "sham" in any way. Are all of his dishes hits? Of course not. He's got his share of misses. But "faux-Asian" he is not. He's a Korean guy growing up in NoVa - he knows what good Asian food is.
Not to mention cereal milk is Christina Toshi's creation, not Chang's.
re: uwsister
I agree with Simon. The cuisine, not the man, is faux Asian. I don't get the impression anyone there knows what good Asian food is- or at least if they do, it's not reflected in the food. I think the take on it is more American than Asian. It's like Ruby Foo's with better sourced ingredients and more clever combinations. It's a cute mini empire though and it certainly has the media's attention.
re: Silverjay
I don't think they have ever claimed to be serving Asian food at Momofuku Noodle Bar, Momofuku Ssam Bar, or Ko.
See the FAQs on their sites.
q: what kind of cuisine is it?
a: we try our best to serve delicious american food
"ethnic crossovers also occur when distinct elements meet in a single recipe. this country is, after all, a huge melting pot. why should its cooking not illustrate the american transformation of diversity into unity?" – wolfgang puck
re: Silverjay
do you call the hamburger faux german food? are french fries faux belgian food?
he isn't trying to make asian food. that was my point. the only thing asian about the menu is the chef's ancestry. it isn't faux anything. it is modern global cuisine with an emphasize on comfort and "fast" food.
re: gutsofsteel
There are Asian influences in the food at Jean Georges as well but no one would call that Asian food.
re: gutsofsteel
yes. and american influences. and french influences. and middle eastern influences (which are asian too). etcetc
does their use of whipped lardo make them faux italian? does the use of virginia and kentucky hams make them faux american? the have sea beans, does that mean he making inauthentic dutch food?
it is ridiculous to call a menu to task for not being good at something it isn't trying to do.
re: gutsofsteel
no, you did not call them out. that was further upthread
re: Silverjay
Chang's flavor vocabulary happens to draw from a wide range of places, among them Korea (as well as Japan and the American South). That does not mean he thinks his cooking is Korean (or Japanese, or Southern), as much as some devotees of the original cuisines might wish it were so.
Let's not unfairly pigeonhole chefs who want to incorporate the flavor of kimchee, for example, in their food, and slam them as "faux" when what they cook tastes nothing like what they eat in Seoul. That's missing the point.
re: squid kun
Well he calls the restaurants Momofuku, you eat with chopsticks there, and they serve Japanese sake, etc. So he's trying to pass it off as Asian dining more than just cooking with kimchi and shoyu. I called the food American in my post and didn't outright slam the restaurants- though I concede going overboard on the Ruby Foo's comparison. Some of the dishes at Momofuku Ssam I have enjoyed. I was responding to the above poster who claimed Asian descent and tried assert Chang's Asian food chops. I don't think you can do that through the food at those restaurants. They're Asian influenced dishes, yeah. But there's a faux-Asian aspect to the entire experience. And that's my take having lived and traveled in Asia most of my adult life.
re: Silverjay
I agree with that.
re: Silverjay
so now to take influences from around the world is to be faux?
re: Silverjay
The only thing I can think of that is served with chopsticks is the noodle dishes other wise you get a knife and fork and as Kathryn pointed out up thread, the FAQ on the website states very clearly that he is serving American food so he's not trying to pass off anything.
re: Silverjay
I guess to my ear "faux" implies that someone's trying to put something over on us. What I see in Momofukuland is Asian influence, sure, but not an attempt to "pass off" the experience as authentic Asian.
re: squid kun
Faux simply means fake. As in fake Asian. And I think Momofuku *is* faux Asian. It's not trying to be authentic Asian, it's trying to be faux Asian. And it succeeds. That is not in any way a criticism.
re: gutsofsteel
My point is that fake is pejorative, implying an attempt to deceive, and that Chang's places are more about cross-cultural borrowings.
re: squid kun
I don't think faux is pejorative. I think there is an effort there toward faux Asian, and it succeeds.
re: gutsofsteel
i don't agree at all. i don't think he's going for faux asian at all, he's going for american food as seen through the lens of a korean-american
re: thew
Well the reason people say Faux Asian is because his restaurants do seem to have different themes for their signature dishes. Ssam would be Korean, Noodle Bar Japanese for the Ramen and Chinese for the Pork Buns, Ma Peche would be Vietnamese for their Beef 7 ways and Ko would be a mix of all of them with European/Asian techniques.
So there is definitely an Asian theme here.
re: squid kun
I was provided chopsticks for all my dishes when I ate at Ssam a few weeks ago... I don't think they're trying to pull the wool over anyone's eyes. But they have an Asian shtick and when it comes to the food, some of the dishes work and some of them don't because of this. Regardless, they're attempting to frame the experience as partially Asian- with Asian influenced ingredients, cooking methods, and the decor. Nobody can call it Korean comfort food or Japanese izakaya food because it's not. So yeah, it's American.
re: Silverjay
When we had lunch at Ma Peche, there was exactly one eating implement at each place setting: chopsticks. That says "Asian" to me.
re: RGR
I don't hesitate to ask for a knife and fork; the staff doesn't hesitate to bring them (nor am I made to feel incompetent for asking for them). The staff automatically sets the table with a knife and fork for the steak dish. Same thing at Ko (if I'll be more comfortable with a knife and fork, I'll ask for them and the staff doesn't hesitate to bring them).
re: Silverjay
"Claim[ing] Asian descent" - now that's funny.
Having a Japanese restaurant name and serving food with chopsticks are the basis for calling his cuisine "faux-Asian"? That's ridiculous. Nobody's saying his cuisine is authentic Korean or Japanese or whatever (though I have a problem with the word "authentic" and how it's used related to cuisine - but that's whole 'nother thread.) I simply don't believe "American" and "Asian" cuisine are mutually exclusive. He's a Korean-American chef who grew up in Northern Virgnia (where good Korean food is plentiful) and studied French and Japanese cuisine. Of course he has Asian influences in his food. However I see his food as a natural culmination of all of his influences. I don't see any make-believe or pretense about his food. I don't detect "schtick" or "sham." He's not putting wasabi or yuzu on a piece of protein and calling it Asian. His restaurant doesn't need heavily-accented Asian waiters yelling over bad Asian pop music to be "Asian." Is his apple kimchi faux-Korean because it's not made with cabbages and served with bacon? No. To me it perfectly captures the essence of kimchi, which is the combination of crispy-crunchy texture and sweet-spicy taste. It's not at all "authentic" but it triumphs all over the watered-down, weak kimchi served all over Koreatown.
And that's my opinion, having spent my formative years in Korea and Japan before moving to the United States ;)
Now if you wanted to criticize him on his restaurant policies or the not-so-comfortable benches, you might have a point. But then again, try customizing your food (vegetarian-friendly, omissions and additions) at a normal restaurant in Seoul and most likely you will have a similar experience.
re: uwsister
It's not the cuisine per se I think is faux Asian...it's the experience.
re: gutsofsteel
i find the experience not faux asian, but pure new york.
re: uwsister
alas, i'm responsible for this bruhaha by using the word "faux"...
but what i originally wrote was "bad faux-Asian/ill-conceived fusion food"...i think it's a bit of either depending on what you order: if you order bad ramen, no one can claim that Chang is merely making "American food"...but it seems that had i merely written "ill-conceived fusion" it would have been easier for us all to agree or disagree...
Clearly they are polarizing places...i won't be returning, but for all those who like them, i'm happy you can enjoy...
(unless, of course, you feel -- as i do -- that certain kinds of restaurant policies/pretentiousness are detrimental to a city's food culture ---- but that's a totally diff thread too, maybe for the Not-About-Food board)...
re: uwsister
Calm down. We've all acknowledged that he's out to serve what he calls American food with Asian influences. Nevertheless, I haven't had anything there that supports your assertion that he knows Asian food well. Some of the dishes I've had even slip into sublime parody similar to your description. The combination of this and the packaged experience as a whole comes off as faux Asian.
re: Silverjay
>Some of the dishes I've had even slip into sublime parody
What were they? Just curious.
To each to his own - I suppose every successful chef in "ethnic" cuisine will have somebody calling his food not authentic enough, faux-whatever. Funny thing is I'm not even a huge David Chang fan (haven't been to Ko, for example) but I do like occasional visits to Ssam Bar, especially later in the night. Where else would I be eating pork buns and other assorted "faux-Asian" food listening to Stone Roses and Joy Divison at midnight?
And like ellenost, I always ask for a fork and a knife and it's never a problem - I hate using chopsticks.
re: uwsister
There were a few dishes from several visits to Noodle and Ssam...As cantankerous as I may be coming off, I'm quite interested in Chang and his cuisine.
re: Silverjay
I'm hungry. When do we eat?
re: daffyduck
i don't like the wasabi caviar...
re: daffyduck
The Wasabi Caviar to me is a gimmick. Whitefish salad is tasty enough without gilding the lily so to speak. While the whitefish salad is good at Russ and Daughters it is no where near their best. If I were to tell someone to go there I would suggest an open faced bagel of their choice with half Sable and half Gaspe or other smoked salmon. Those are truly what they excel at and what is very hard to replicate outside of NYC for some reason or another. That said, there are many other places in town to enjoy this type of food.
I would equate a whitefish salad bagel to a spicy tuna roll. They both may taste good but there is too much other crap in there to truly enjoy the fish (scraps). If you want the good stuff you need it as minimally adorned as possible.
re: MVNYC
i sampled quite a bit of salmon from russ and daughters i dont remember if i tried the gaspe in particular but I definitely will the next time I stop by R & D, i'm always open to try new foods. BTW who do you think has the best whitefish salad? My taste is kind of weird (I like the chicken liver at Katz over pastrami) but I prefer whitefish salad over smoked salmon. So if you point me to better whitefish salads you'll be my hero :).
re: daffyduck
R&D Whitefish is very good. I would also say Zabar's is excellent as well. I go for the bigger chunks of fish which Zabar's has.
Have you tried Smoked Sable? It is delicious but for some reason takes a back seat to smoked salmon in terms of popularity It has a great texture to it. If you never have had it, please try it. I think people who like whitefish salad would like it.
As to the salmon, I like most of them but prefer the brined belly Lox. It is not for the weak of heart as it is really fishy and salty. The texture and fat content is superior to cold smoked salmon to me. I am definitely in the minority here but always try to promote it as I am afraid it will be less readily available as the other belly lox enthusiasts die off.
re: MVNYC
i was at russ and daughters yesterday, i tried 4 more sandwiches the meshugge, heebster, daughter's delight, and fancy delancey. they were all fantastic! i named the sandwiches in the order i thought best. the meshugge was great, best thing i've tried there so far. you can get these sandwiches in mini bagels to sample more. i also sampled some gaspe and belly lox, both were very good. if you're a fan of salty things the belly lox is definitely something to get.
re: Geo8rge
i agree - i LOVE the cereal milk soft serve and, despite the ease with which i could make it at home, i enjoy the cereal milk flavored milk as well. with all due respect to simon's point, i don't want to make it at home; i'd rather buy it for $5 and go watch the dogs at the dog run in tompkins square park while i enjoy it and munch my pork buns. :)
re: Simon
Must disagree! Lupa absolutely blew my mind the times I went. Nothing short of outstanding. Momofuku a sham? Come on. Some people seem to be bitter because Chang has become a celeb chef and want to condemn his restaurants because of that. The reality is his food is brilliant and delicious. I'm missing the "sham" part. Also, I've only had great service there.
170 Thompson Street, New York, NY 10012
re: billyeats
Not sure which one 'Momofuku' has come to refer to down here in this thread, but based on my experiences at Ssam, I'll agree with you halfway. The food is all there, but the service lacks refinement. Competent but nothing more. From what I know about Ko, most people feel a lack of sincerity from the service. On that level, I can somewhat understand where people might come from when they look down upon Chang - basically, in the extreme sense, being served outstanding food while being treated like dirt (Actually, I'm sure you'll find that exact wording in more than one place). I will say though, that I do disagree with the particular usage of 'sham' here - the quality of the food is undeniable, and at Ko, I shouldn't think the price objectionable; it's just the other aspects of the experience that are lacking when you're talking about the elite level.
re: ramenbound
my service at ssam has never been anything but friendly and helpful. once in while , if the place is slammed, it might take a minute to get someone's attention, but other than that i've always been happy with the way i've been treated there
re: steakrules85
look fwd to hearing what you come up with. :)
re: chow_gal
1. Bone Marrow at Blue Ribbon ($16)
2. Soup Dumplings at Joe's Shanghai ($5)
3. Katz's Pastrami ($15)
4. Pizza Bianca with Ricotta/Stracciatella pizza at Co ($10 / $17)
5. Beef Cheek Ravioli and Pork Chop at Babbo ($23 / $29)
6. Double Shack Burger at Shake Shack ($8)
7. Spicy Duck Meatballs ($13)
8. Sandwiches at Alidoro ($9)
110 Waverly Pl, New York, NY 10011
Shake Shack
Madison Ave and E 23rd St, New York, NY 10010
Joe's Shanghai
24 W 56th St, New York, NY 10019
105 Sullivan St, New York, NY 10012
re: craft21
"7. Spicy Duck Meatballs ($13)"
Where, Perilla? Sounds tempting...
9 Jones Street, New York, NY 10014
re: fm1963
Spicy duck meatballs at Perilla are indeed delicious!
re: chow_gal
I loved the dish, but preferred the oxtail marmalade to the less seasoned bone marrow.
I also had the Fried Chicken and Collard Greens. I bought the cookbook as that was such a great dish. The fried chicken was good, but I couldn't believe that what I ate were collard greens. They never tasted that good when I'd made them.
I regret that I didn't try any of the raw bar selections at Blue Ribbon. I was a single, in town for business, and I ate at the bar. As such, I saw such care given to the prep of the shellfish - I tipped the guy, even though I didn't eat the shellfish!
I can tell you that at my nexxt supper, at another well known NYC restaurant, the shellfish wasn't prepared with the same care.
re: chow_gal
nice. thanks.
In no particular order:
1) Thrice-cooked chips, The Breslin: $7
2) Katz's pastrami, Katz's Deli: $15
3) Boureka, Gazala's Place: not listed on menu, though assume $5-10
4) Meatball slider, Kenmare or The Little Owl: $5
5) Tropea sandwich, Salume: $11.50
Little Owl
90 Bedford Street, New York, NY 10014
The Breslin
20 W 29th St, New York, NY 10001
330 W Broadway, New York, NY 10013
re: LeahBaila
just for fun... you can never go wrong w/any of these.
1.) Mexican style corn - Cafe Habana
2.) Whole Wheat Pizza with Clams - ABC Kitchen
3.) Pork Buns, Momofuku Ramen, Rice Cakes - Momofuku Noodle/Ssam
4.) Razza (Oven Baked Skate) - apizz
5.) Steak au Poivre - Raoul's
Cafe Habana
229 Elizabeth St, New York, NY 10012
ABC Kitchen
35 E 18th St, New York, NY 10003
re: LeahBaila
2) Katz's pastrami, Katz's Deli: $15
re: LeahBaila
Agreed on the Breslin's chips. Will give the others a shot. Thanks.
The Breslin
20 W 29th St, New York, NY 10001
I completely disagree with your opinion of Momofuku, Simon. I am Chinese, have spent some time living in East and Southeast Asia, and eat Asian cuisine at least 4 nights a week. I believe that David Chang takes traditional Asian flavors and dishes, and reinvents them in a way that no other chef has. I find his dishes both creative and deliciious.
Now on to my 5 "must eats" in NYC:
-Piccolo Angelo's osso bucco
-Momofuku Ssam Bar's pork belly buns
-Babbo's Pappardelle with Porcini and Thyme
-Jean Georges' foie gras brulee (I wasn't a foie gras fan until I tried this!)
-I was stumped for my 5th, so I'm devoting it to everything that screams NYC: Grimaldi's pizza, Katz's pastrami on rye, Shake shake's cheeseburger...
re: monamiestephanie
LOVE the osso bucco @ Piccolo Angolo
Piccolo Angolo
621 Hudson St, New York, NY 10014
re: monamiestephanie
You couldn't pick better pizza than Grimaldi's? :-)
re: gutsofsteel
I understand where you're coming from, gutsofsteel. The quality of Grimaldi's pizza has deteriorated in recent years. I just had it for lunch this past Sat, and it certainly isn't what it use to be...but then again, it seems that most pizza places I used to frequent haven't been quite the same. Perhaps it's time for me to find another. What's your pick?
re: monamiestephanie
For NY-Neopolitan style, I'm partial to Patsy's in East Harlem and Totonno's in Coney Island over Grimaldi's, Lombardi's, etc.
I'm deliberately excluding Di Fara because IMO Di Fara makes a Di Fara style slice (uncategorize-able!) and Co./Keste/Motorino/Frannys which I classify as Naples style or Naples inspired.
1544 2nd Ave, New York, NY 10028
sidestepping the chang/momo debate to suggest:
- lobster roll @ luke's ($14 i think)
- pork burger (better than lamb, i think), liang pi (cold) @ xi'an famous foods (cheap!)
- pretzel croissant @ city bakery ($3.50?)
- peking duck sesame pancake sandwich @ vanessa's (cheap!)
- oyster po' boy @ cheeky sandwiches
- sweet coconut bun @ golden dragon boat on the bowery (85 cents?) (probably more a personal favorite than a consensus choice)
someone recommended lupa -- i could make a meal of their house-made charcuterie/carne -- incredible lingua, speck, testa...$20 for the platter, i think, which is plenty for two people to try everything!
re: ellabella
IMO the cumin lamb hand pulled noodles ($5 I think?) are better than the liang pi, which are good but on the oily side.
I believe also that you can purchase the pretzel croissant at any Birdbath locations as well as City Bakery.
Do you think that Lupa's charcuterie/carne plate is better than, say one of Boulud's? I stopped in last weekend and ordered the $15 plate from the bar bites menu (I think it's on the brunch menu too) and received a tasting of country pâte (2 good sized slices), saucisson sec, another unnamed cured/dry sausage, pork rillettes, AND fromage de tête (3 slices), plus cornichons!
170 Thompson Street, New York, NY 10012
City Bakery
3 W 18th St, New York, NY 10011
re: kathryn
i love the cumin lamb hand pulled noodles at xi'an too -- but on a 95+ degree night, those cold liang pi noodles really hit the spot for me (along with the tiger vegetables). i think it's the wheat gluten squares -- i love the texture. and the noodles are just the right amount of chewy. plus, if you order them cold, they are ready in seconds, and you don't have to jockey other takers out of the way!
sad to say, but i've never tried the charcuterie at bar boulud -- but after your description, i can't wait to do so. sounds like a great deal, and very classic french preparations. at lupa, if i remember correctly, the affetati piccolo came with several slices each of prosciutto di parma, speck, and coppa cotta; a bowl of the divine lingua, served with slivered onions in a kind of vinaigrette; and a mosaic-like salad-sized plate of the testa.
re: ellabella
I neglected to mention that the $15 plate I had was at DBGB.
The Bar Boulud one is also awesome but more expensive:
Bar Boulud
1900 Broadway, New York, NY 10023
299 Bowery, New York, NY 10003
re: kathryn
Here's the grand charcuterie platter we had at Bar Boulud: http://www.flickr.com/photos/11863391...
It's served with an assortment of condiments: http://www.flickr.com/photos/11863391...
re: kathryn
As I noted in my comment to u.e., some of the hams didn't send me (but I've never been big on ham). I liked all the terrines with the exception of the lamb tagine, which surprised me because I usually love lamb. This platter was from April of last year. We hadn't been back until a few weeks ago but didn't have any charcuterie. Have you been to Bar Boulud lately?
Btw, we did not have charcuterie at DBGB. We had sausages, which were delicious.
DBGB photos: http://www.flickr.com/photos/11863391...
Let's see...
Everyone (practically) has mentioned the pork buns at Momofuku, so no need to go into that here. I'd just say get them at Noodle Bar and split a bowl of Momofuku Ramen with them.
Also, you never know what will be on the soft-serve menu at Milk Bar. On a given day / week they might not have the cereal milk flavor.
Anyway, on to some of my (current) top fives:
Top 5 foie gras dishes that I'd eat in a second before the Creme Brulee at JG, that don't involve getting a reservation at Momofuku Ko:
1. Foie Gras with Soup Dumplings and Jicama (Annisa, $18) - Anita Lo has really been firing on all cylinders since reopening. This is one of her classics, and deservedly so.
2. Oysters Foie Gras (Morimoto, $21) - briney oysters, decadent foie gras, and creamy uni (because it was, y'know, missing something luxurious with ONLY oysters and foie gras...)
3. Aerated Foie (WD-50, $19) - with pickled beets and mashad plum. Clever presentation aside, it's just delicious. While most chefs go for the sweet pairings with foie, Wylie almost always goes for a bit of acid as well (his previous foie incarnation had a sherry vinegar gelee) and it works beautifully.
4. Foie Gras Mi-Cuit (Aldea, $18) - I must admit, I haven't been the biggest fan of Aldea, but this dish - with birch beer and cocoa nibs - stood out.
5. Rabbit Rillettes with Foie Gras (11MP, $21) - with pistachio bread and cherries. Available at the bar.
Top 5 desserts (3 it's worth getting a whole meal just to get to at the end, plus 2 other places where they only make dessert):
1. Raspberry Souffle with Black Truffle Gelato (Falai) - just amazing. Tart, sweet, with earthy undertones from the truffle. Bah gawd it's good.
2. Sfera Di Caprino (Del Posto, $15) - with an amazingly refreshing Celery Sorbetto. Also available as part of the prix fixe. While dinner is quite expensive, the lunch PF, at $29, is one of the better deals in town, especially given that you wind up getting nearly six courses what with all the amuses and post-desserts and such.
3. Pretty much anything made by Alex Stupak (WD-50) - they don't call him the "boy wonder" for nothing. His flavor pairings and textures are amazing.
4. Any Ice Cream or Sorbet (Cones, Bleecker St.) - I'm partial to the Corn Ice Cream and the Grapefruit Sorbet, but regardless what flavor you choose they beat the pants off those "GROM" interlopers down the street.
5. Seasonal Dessert Tapas (Spot Dessert Bar) - Pichet Ong's rotating selection of sweet goodness.
Top 5 appetizers:
1. Bone Marrow & Oxtail Marmalade (Blue Ribbon) - as good as everyone says.
2. Bone Marrow (Prune) - also as good as everyone says.
3. Butter Poached Oysters (Collichio & Sons) - luxury in every bite. A bit pricey, though.
4. "Eggs Benedict" (WD-50) - Wylie's take on the classic becomes a new classic.
5. Tuna Rellena (Rayuela, $14) - shrimp, crab, and avacodo stuffed in a "Rellena" made of raw tuna in a soy vinaigrette. A good restaurant, overall, but a great appetizer in particular.
Top 5 noodle dishes:
1. Cavatelli with brown butter, sage, and spicy sausage (Frankie's 17)
2. Hand-rolled Pici with wild boar ragu (Falai) - a touch of black truffle, a little tang of Romano. And perfect, perfect, housemade noodles with amazing texture.
3. Mount Qi Pork Hand-Pulled Noodles (Xi'an Famous) - some prefer the Liang Pi "cold skin" noodles, I like the hand-pulled. Personal taste, I guess.
4. Cavatelli with pig's head, baby corn, and cotija (Momofuku Ssam)
5. Spicy beef noodles (Super Taste OR Sheng Wang - they're right across the street from each other) - though perhaps not the best choice on a hot summer day.
Top 5 proteins placed between carbohydrates:
Cubano (Cibao on Clinton St.)
Pastrami. Or Corned Beef. Or Tongue. (Katz's)
Any Lox & Cream Cheese (Russ & Daughters)
Stuffed Sesame Pancakes (Vanesssa's Dumpling House)
Banh Mi (Sáu Voi Corp) - although Banh Mi Saigon, Nicky's Vietnamese Sandwiches, and (dare I say it without there being a flood of anti-Baoguette comments) Baoguette are decent other Banh Mi options. But there's just something about getting your Banh Mi from an old lady at a counter in a store selling Vietnamese CDs, cigarettes, and underwear, that can't be beat and makes Sau Voi Corp special. And they're good.
Pork or Lamb Burger (Xi'An Famous) - okay, so I listed six sandwiches.
If just had to pick a Top 5 places to get dinner, this week I'd choose:
Momofuku Ssam
Top 5 things I think are overrated or not worth bothering with:
1. Steakhouses - I'm sure your guest has steakhouses wherever they came from. We have some exceptional ones here, yes, but they're certainly not "only in NYC" kinds of things.
2. French Bistro fare - i.e. Balthazar, etc. Again - we have some good places, sure. But nothing you won't find similar to elsewhere.
3. Porchetta - I hate singling them out. I think they have a good idea. I just find the sandwich an underseasoned grease-bomb. And I love me a greasy fatty sandwich (see: Cubano, above) - but I know I'm in the minority on this one.
4. Brunch at Clinton St. Baking Co. - mind you, I like the place. Just not "wait in line two hours" like.
5. "Crack Pie" at Momofuku Milk Bar - I dunno, it just tastes like sugar and fat to me.
50 Clinton Street, New York, NY 10002
272 Bleecker St, New York, NY 10014
Vanessa's Dumpling House
118 Eldridge St, New York, NY 10002
Momofuku Ssam Bar
207 2nd Ave, New York, NY 10003
Banh Mi Saigon
198 Grand St, New York, NY 10013
Sau Voi
101 Lafayette St, New York, NY 10013
165 Allen Street, New York, NY 10002
Nicky's Vietnamese Sandwiches
150 E 2nd St, New York, NY 10009
13 Barrow Street, New York, NY 10014
68 Clinton St, New York, NY 10002
88 10th Avenue, New York, NY 10011
Momofuku Ko
163 1st Ave, New York, NY 10003
54 E 1st St, New York, NY 10003
72 Clinton St, New York, NY 10002
110 E 7th St, New York, NY 10009
31 West 17th Street, New York, NY 10011
Momofuku Milk Bar
251 E 13th St, New York, NY 10003
Spot Dessert Bar
13 St Marks Pl, New York, NY 10003
re: sgordon
> 4. Cavatelli with pig's head, baby corn, and cotija (Momofuku Ssam)
No longer on the menu sadly! Also no longer on the Momofuku Ssam Bar:
spicy rice cakes & sausage - for dinner at least
cured hamachi
sake lemonade
bbq rib sandwich
BTW Momofuku Milk Bar downtown always rotates 3 flavors but keeps cereal milk on the menu, or at least has since they opened.
Momofuku Ssam Bar
207 2nd Ave, New York, NY 10003
Momofuku Milk Bar
15 W 56th St, New York, NY 10019
re: kathryn
The cereal milk soft serve is always on the menu at the midtown Milk Bar.
re: ellenost
A little birdie says they may be reconcepting the Milk Bars so we'll see if that remains the case.
re: kathryn
No more spicy rice cakes & sausage at Ssam? I shall cry.
re: uwsister
They were gone for a few days and the kitchen swore it was off the menu. But as of last week, they were back. There must have been some customer complaints. :)
re: kathryn
their menu is always rotating
re: thew
Yes a lot of the menu is seasonal but some items stay on the menu for long periods of time and have never gone away (country hams, buns, pickles, bo ssam).
For others, only the accompaniments change, sometimes with the seasons (oysters, jonah crab claws, bread and butter, pork shoulder steak, ribeye, pig's head).
The spicy rice cakes have been on the menu for a long time now.
re: kathryn
Oh, I would have complained for sure! Glad to hear it's back on the menu.
re: kathryn
Strange that they would come off now... definitely one of the longest-lived and most popular dishes.
Funny thing I would read this thread today, as I'm almost exactly a year removed from the first time I tried that dish, and today was about the umpteenth time I made the dish at home.
In any event, good to hear that they're back!
re: ramenbound
It's my opinion that the kitchen there has a bit of ADD. They bore easily of serving the exact same dish all the time, which is why you'll see constant tweaks of dishes. And sometimes, they just remove it all together (like the cured hamachi or rib sandwich).
re: sgordon
What a great list! Thanks for putting it together.
re: sgordon
Great thread! I will bring this list when I go to NYC next time.
The five things that I always eat when in NY (left in '05) are (not necessarily in that order):
1. Soup dumplings at Joe Shanghai (Pell St, Chinatown)
2. Black cod at Nobu or Nobu57
3. Blueberry pancakes at Clinton St.Baking
4. Creme Brulee chocolate from Kee's Chocolates
5. Parnigiano Reggiano Cheesecake at Basta Pasta (well, after I eat the spaghetti made in half a wheel of parmigiano...)
It seems that I will have to stay longer in NY next time to try all the favorites I've seen in this thread... =D
Kee's Chocolates
80 Thompson St, New York, NY 10012
105 Hudson Street, New York, NY 10013
Basta Pasta
37 W 17th St, New York, NY 10011
re: steakrules85
I agree, but steakrules you could categorize like sgordon. For instance I'd love to hear about your top five steaks/chops, apps/sides, and desserts.
re: fm1963
fm1963- Soon I will be posting what I'd like to call "The Steakhouse Bible". It is going to be a very in depth post outlining everything about the top steakhouses in NYC. Apps, steaks, desserts, service. Best dishes in each category ex. french fries, hash browns, creamed spinach, overall side dish, dessert, each cut, ETC.
I will post ratings and everything. It will hopefully become the main steak resource on the boards. Still in the works but stay tuned as it is coming before long. Still have to make a few more stops before it's definitely final and complete.
re: steakrules85
Excellent. Can't wait!
re: steakrules85
for your steakhouse bible you should put sides, desserts, cuts, that you haven't tried in case they're some sleepers.
re: daffyduck
Definitely thats a great idea. Obviously, it is impossible for me to try EVERY SINGLE dish at a steakhouse. I am going to leave the floor open to everyone else to give their opinions too.
re: steakrules85
did you ever write this? I'd love to see it!
re: uniqueusername
I haven't yet but I promise it is on its way. i am just waiting to hit up a few more spots that i have not tried.
Today's top five:
1. uni panini at El Quinto Pino
2. Crispy cumin lamb at Szechuan Gourmet (or the tofu, or the dumplings in smoky hot oil...)
3. Bavette con cacio e pepe at Lupa (tho I haven't had it in a while, since Lupa is such a pain to deal with)
4. Marinated white anchovy sandwich with frisee, caramelized onions, and poached egg at 'wichcraft
5. Socca at Nizza
Wait, one more:
6. Spanish goat cheese, buttered brown bread, and pickled onions at Prune
This does NOT count dessert - that's a whole 'nother list!
170 Thompson Street, New York, NY 10012
El Quinto Pino
401 W 24th St, New York, NY 10011
Szechuan Gourmet
21 W 39th St, New York, NY 10018
630 9th Avenue, New York, NY 10036
Not really in this order, but definitely on my list:
1. Shack Burger w/ cheese fries in Madison Square Park - ($10)
2. Bone Marrow at Blue Ribbon Brasserie ($16)
3. Pork Belly Sandwich - or any of their sandwiches, really- at Num Pang on 12th St. ($7.50)
4. Banana pudding at Magnolia Bakery ($4)
5. Crispy pork dumplings at Prosperity Dumpling on Eldridge (4 for $1)
Magnolia Bakery
401 Bleecker St, New York, NY 10014
Blue Ribbon Brasserie
97 Sullivan St, New York, NY 10012
Prosperity Dumpling
46 Eldridge St, New York, NY 10002
Num Pang Sandwich Shop
21 E 12th St, New York, NY 10003
In no particular order
1) the amatriciana and carbonara at babbo/lupa/otto (surprisingly similar at all his restaurants with otto being by far the cheapest)
2) ramen at ippudo (the ribs are also amazing)
3) margarita pizza at di fara
4) pork buns at momofuku (really, theyre worth mentioning...again)
5) duck three ways at Morimoto
88 10th Avenue, New York, NY 10011
Ill add 5 more with a few notes
1. Locanda Verde-Uovo Modenese ($17 only for brunch and breakfast) also worth noting is the Sheep's Milk Ricotta (12$)
2. Maialino-Toffee Glazed Brioche ($3 only for breakfast and brunch) try it with their fior de latte gelato (why not people eat waffles with ice cream) also worth noting salsicca sausage stuffed with pecorino and spinach ($7) and thick cut bacon ($6)
3. 15 East-eel! their
4. Shopsins-pick a milkshake ($6) that interests you. my favorite so far has been nutella mocha but they have all been stellar. im a fan of their duck quesadillas too.
5. Russ and Daughters- Mushugge ($19.95)
in no particular order:
Red Snapper Crusted with nuts and seeds, sweet and sour jus - Jean Georges
Seared Langoustine, Mache, Wild Mushroom Salad; Shaved Foie Gras; White Balsamic Vinaigrette ( was not part of lunch prix fix as of end of May but they serve you as an extra course, available at dinner) - Le Bernardin
Baked Wild Striped Bass;Corn "Cannelloni"; Light Perigord Sauce - Le Bernardin
Monkfish liver (off the menu special) - Prune
Skate/Turbot with Chateau Chalon sauce - Jean Georges
Trippa alla romana - Lupa
170 Thompson Street, New York, NY 10012
Jean Georges
1 Central Park W, New York, NY 10023
Le Bernardin
155 W. 51st St., New York, NY 10019
re: gatilgan
In no particular order:
1.) Eggs benedict from WD-50
2.) Pork Buns from Momofuku
3.) Brussel sprout pie from Motorino
4.) Bone Marrow from Prune
5.) Crispy Pork Belly and Pickled Watermelon Salad from Fatty Crab
6.) Burger from Spotted Pig
7.) Cold Skin Noodles from Xi'an Famous Foods
8.) Soup dumplings and smoked tea duck from Grand Sichuan
9.) Truffled egg toast from 'ino
10.) Chocolate bread pudding from the Desert Truck
50 Clinton Street, New York, NY 10002
Spotted Pig
314 W 11th St, New York, NY 10014
21 Bedford St, New York, NY 10014
Fatty Crab
643 Hudson St, New York, NY 10014
349 E 12th St, New York, NY 10003
1. Fideos with Chorizo and Clams @ Casa Mono
2. Nutella Pannini @ Bar Veloce
3. Lobster Roll @ Pearl Oyster Bar
4. Crescent City Smothered Eggs @ Great Jones Cafe
5. Goose fat mashed potatoes @ Strip House
Pearl Oyster Bar
18 Cornelia St, New York, NY 10014
Casa Mono
52 Irving Place, New York, NY 10003
Bar Veloce
175 2nd Ave, New York, NY 10003
Great Jones Cafe
54 Great Jones St, New York, NY 10012
Strip House
13 E 12th St, New York, NY 10003
re: Sweetbreaddoc
You win !
Just happened to try the Fideos at Mono last week
1. No one mentioned Chick Parm at Vagabondo
2.BLT at Bubby's!
3.Bacon Cheese burger at JG Melons
4.Steak sammy at Lobels Yankee Stadium
5.Any sundae at Seredipity3....
Foie Gras at Per Se
Egg in a Jar at The Modern
Red Velvet Cupcake at Sweet Revenge
Bread Pudding at Gramercy Tavern
Scottish Wood Pigeon with Almond Polenta and seasonal garnishes at Picholine
Per Se
10 Columbus Circle, New York, NY 10019
Gramercy Tavern
42 E 20th St, New York, NY 10003
35 West 64th St., New York, NY 10023
Sweet Revenge
62 Carmine St, New York, NY 10014
re: uhockey
love this thread!
I most certainly haven't made a dent in the NYC culinary scene, but here is my list so far (sorry, I'm too lazy to look up all the prices):
1. The (corner) Sicilian Slice at Di Fara in Midwood, Queens.
2. The Liang Pi Cold Noodles at Xi'an Famous Foods in Flushing, Queens
3. The Toasted Marshmallow Milkshake at Stand in Greenwich Village.
4. The Pretzel Croissant at City Bakery in the Flatiron District.
5. The housemade grits at Mesa Grill in the Flatiron District.
6. The Chargrilled Burger with Roquefort Cheese at The Spotted Pig in the West Village.
7. The Sheep's Milk Ricotta at Locanda Verde in TriBeCa.
8. The Brussels Sprout Pancetta pizza at Motorino in the East Village.
9. The Sweet Potatoes with brown sugar at Daisy May BBQ USA in Hell's Kitchen.
10. The Sassy Red Velvet Cupcake at Sugar Sweet Sunshine in the Lower East Side.
For a full write-up with pictures check out my blog post here: http://microcosmk.blogspot.com/2010/0...
I love this thread. Keep it up.
Spotted Pig
314 W 11th St, New York, NY 10014
City Bakery
3 W 18th St, New York, NY 10011
Mesa Grill
102 Fifth Avenue, New York, NY 10011
Sugar Sweet Sunshine
126 Rivington St, New York, NY 10002
Locanda Verde
377 Greenwich St, New York, NY 10013
349 E 12th St, New York, NY 10003
I'm heading to NY in December and definitely keeping an eye on this thread! Some places I definitely want to try: Minetta Tavern, Luke's Lobster, Momofuku (I've had the ramen and it's sublime, hoping to score a lunch time res at Ko), Degustation, City Bakery, Ippudo and a bunch of pizza places!
Minetta Tavern
113 MacDougal St, New York, NY 10012
City Bakery
3 W 18th St, New York, NY 10011
65 4th Ave, New York, NY 10003
Luke's Lobster
93 E 7th St, New York, NY 10009
re: tvham
Do ssam. Save the big dollar meal for somewhere more friendly, less a hassel, and equally or more impressive.
re: uhockey
Thanks for the input, everyone. I'll admit it, I've wanted to dine at Ko ever since seeing it on Bourdain's food porn episode. Not sure if I can even secure a reservation but thought that I should give it a shot...then if I can't get in have Ssam as a backup (Ssam doesn't take reservations, correct?)
Luke's is on my radar because a good friend from SF moved to NY and raves about it and really wants me to go with her...maybe I'll steer her to Pearl's.
I definitely want to get to both Ippudo and Degustation - and Kathryn, I was just saying I've already been to Momofuku Noodle, will not be doubling up with Ippudo.
I've had somewhat bad luck with Batali restaurants (average visits at both Lupa and Pizzeria Mozza in LA) but feel the urge to try Otto unless anyone feels otherwise. As a comparison, my last trip out I loved the pizza at Motorino and Keste. Also on my pizza list is Donatella's and Di Fara.
170 Thompson Street, New York, NY 10012
Momofuku Noodle Bar
171 1st Ave, New York, NY 10003
65 4th Ave, New York, NY 10003
349 E 12th St, New York, NY 10003
184 8th Ave, New York, NY 10011
re: tvham
speaking only to my own taste, luke's is not my favorite lobster roll around. underseasoned. a lot of lobster, sure, but, not the taste i want when i want a lobster roll. so far i havent found one i like better than the one at pearl oyster bar.
i've never been to Ko, but i love momofuku ssam. ippudo and degustation are must go's in my book
re: tvham
-- yes, try Ippudo, and you might decide to change your assessment of Momofuku's ramen from "sublime" to "eh" or even "ugh"...
-- if you have had average visits at Lupa and P.Mozza, why give Batali more of your time and money?...try the bar room at Scarpetta if you want upscale Italian or get some orchiette and lamb chops at cheap and rustic Malatesta...and for pizza, you might have a better evening at Arturo's than Otto...
my two cents...hope the trip is great :)
170 Thompson Street, New York, NY 10012
65 4th Ave, New York, NY 10003
355 West 14th Street, New York, NY 10014
The focaccia robiola di ciro, drizzled with white truffle oil, $21
at Da Ciro, available at both lunch and dinner. Yum.
Da Ciro
229 Lexington Ave, New York, NY 10016
My brother lives out in San Fran and when he comes back we do a walking eating/drinking tour
This year, it went like this
1) oyster bar in grand central for bloody marys and raw oysters and clams-walk down third towards the east village
2) stop at otafuku for takoyaki
3) stop at McSorleys for a couple of pops-head towards the lower east side
4) stop at Katz's and split a pastrami sandwich-walk around LES a bit, grabbing an espresso
5) stop in Chinatown for some take out duck tongue and liver
6) indulge brothers girlfriend and window shop in soho
7) stop at arturos and share a small pie with a couple of makers manhattans
8) stop at boqueria for some wine and tapas
9) stop at the shake shack and split a shack stack
10) return to the oyster bar for a couple of scotches before catching the train home
Sounds like a lot, but we did this over 11 hrs, and the food was shared by three people.
Esca: Pasta with sardines, walnut and fennel-$20
Barney Greengrass: Eggs and sturgeon-$18
Lombardi's: Pizza-$17
Second Avenue Deli: Corned beef and pastrami on seeded rye with two Cel Rays-$22
Sushi Yasuda: Anago, toro, unagi, hamachi-$32
Barney Greengrass
541 Amsterdam Ave, New York, NY 10024
Sushi Yasuda
204 E 43rd St, New York, NY 10017
Second Avenue Deli
162 E 33rd St, New York, NY 10016
402 West 43rd Street, New York, NY 10036
re: scotty27
Why Lombardi's? Compared to which other coal-fired whole-pizza places?
re: SpiceJunkies
What? Not pastrami and corned beef combo? And, say, do you remember to tip the counterman?
re: scotty27
tipping the countermen is nice. it does nothing to improve the sandwich in anyway
re: SpiceJunkies
Nam Wah? I haven't eaten there since the 1970s, probably. You like them compared to which other dim sum houses?
re: Pan
Something's up at Nom Wah, which has been closed for a makeover. Next-generation management and (who knew?) a Facebook page.
Nom Wah Tea Parlor
13 Doyers St, New York, NY 10013
re: squid kun
I wonder if the manager's or/and owner's son who I used to play with when we were both 4 might be involved. :-)
re: Pan
only compared to gogo or what I've had in Flushing. But really it's the scene that wow's me. I've been going there since the mid-80's, my family is friendly with the owners and it just feels so much like a scene out of a movie. Particularly when ma jong are being played on a back table. I do think their shrimp balls, rice balls, pinched meat/pea dumplings and almond cookies are all standouts.
Wow...I only now read the posts about the renovation. They sure needed they were being continuously closed by the Health Dept.. I'll miss the old managers, but the rennovation really was long over due. I just hope the dumplings maintain that taste memory for me when all is new.


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Now that Memorial Day weekend is over, Colorado's summer tourism season is in full swing. And no part of the state is more eager to welcome visitors than the remote mountain regions that are finally thawing out after a long, isolated winter. The season kicked off in Silverton the first Saturday of ... More >>
Welcome to the online version of The Edge 2011-2012, Westword's annual insider's guide to winter activities. This season has already seen plenty of snow, and that's just the beginning, as the 25 resorts profiled below have added new terrain, lifts, features, events and restaurants. To sort it ... More >>
This week's cover story on the new Colorado Snowboard Archive collection at the Colorado Ski & Snowboard Museum, and the history of the effort by snowboarders to get respect alongside skiing, sent us digging through our online archives dating back fifteen years as we covered the subject from ... More >>
Photo by Yorick Carroux for Red Bull PhotofilesSean Pettit on his way to winning the 2010 Red Bull Cold Rush.Huge news from Silverton Mountain this week: The Red Bull Cold Rush big mountain and big air freeskiing competition is coming to Colorado, March 14-18, after being held in Canada (firs ... More >>
Winter Activity Guide
From the week of August 9, 2001
Can Aaron Brill's single lift save Silverton and earn salvation for the sport?

subset: commoncrawl


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This Is What A Bobblehead Looks Like On Drugs
Don't do drugs, kids. You might end up on a bobblehead someday.
Don't do drugs, kids. You might end up on a bobblehead someday.
Logan Rhoades a year ago 1 response
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BuzzFeed is currently working with select partners to help them track what's hot on their sites using the same advanced social tracking and analytics tools used on BuzzFeed.com.
If you're interested, contact us at firstname.lastname@example.com.


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How do I create my own computer program?
As you learn more about computers, you may become interested in creating your own program, but are not sure where to start. For anyone interested in developing programs, games, or online services, you must start by learning a computer programming language. Understanding a programming language or at least the concepts of programming help you in developing your own software. It is also important to have a plan for what you want to develop, including the purpose of the program, game or service, and the features and capabilities you want to include.
Note: This page is designed to help you understand, at a high level, what is needed to create a program. Because there are many programming languages available to use, specific programming examples are not provided.
Picking the Language
There are dozens of different programming languages available today and deciding what language you should learn can be a challenge in itself. See our listing of programming languages for a full listing of computer programming languages and examples of what type of programs they are capable of creating.
Deciding on your language depends on what type of program or scripts you would like to create. For example, Java and Visual Basic are both popular languages to learn because of their relative ease and because both are a good way to learn programming fundamentals. Other popular examples include C, C++, and C# which are popular programming languages used to create programs, games, apps, drivers, operating systems, and pretty much every software program capable of running on the computer.
If you are more interested in developing scripts and programs like online forums and services, Perl, PHP, and Python are all popular choices in addition to HTML.
Deciding on an editor
Once you have decided on the programming language, you must decide on the editor you want to use to create your programs. Any program can be written in a text editor, which means if you are running Windows, you could write your first program in a text editor such as Notepad. However, a text editor with at least syntax highlighting would be a much easier solution, especially anyone who is new to programming. Also, keep in mind that visual programming languages like Visual Basic will include the editor and compiler in the same tool used to create programs.
Most computer programming languages are high-level programming languages, which are easy for you to understand but impossible for the computer to understand. In order for the computer to understand your program, it must be compiled or have an interpreter. Your programming language is the deciding factor on how the program will be compiled or ran on a computer. For example, Eclipse is a Java compiler that can take a Java program and compile it to be run on a computer. However, a language like Perl is an interpreted language, which means it does not need to be compiled. It only requires that Perl be installed on the computer or the server that is running the script.
Learning the language
After you have decided on the language, editor, and compiler, you are ready to program. For most users, the easiest way to start programming is with the infamous Hello World! program, which is a program that only prints Hello World! to the screen and a great way to make sure everything is working. After you have been able to run your program that prints Hello World! on the screen, the next step would be to take the time to learn all of the program language's syntax and have an understanding of the below concepts.
- Understand how to declare variables.
- Create conditional statements (e.g. if, elsif, and else)
- Perform loops (e.g. do, for, foreach, goto, and while)
- Understand escape sequences.
- How to make comments or temporarily disable parts of the code.
- Understand regular expressions.
As you are learning all of your programming language's syntax, a great way to learn is to start by making a basic program. For example, if you are interested in creating your own game, a good way to start would be to make a simple text game that runs through a bunch of conditional statements, stores item information in variables, and anything else that would challenge your skills.
As you run into questions, doing a search on the Internet can answer most questions. If you feel that you would like to progress even further, purchase a book written for your programming language or take a course in programming to develop your skills even further.


text: Custom T-Shirts for saint andrews Saint Andrews Rules! by saint_andrews - over 5 years ago "Our 3rd son is headed off to St. Andrews in the fall, our oldest son and brother-in-law (turned away from the camera) are from Harvard. Just a little friendly rivalry." view full details Back to the top


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Here I have an update on my Knex SIG 552. Many other guns on the web have stolen its looks, and/or look alike. It was the first of its design that then later lead to many other gun modeled after it. It has yet another pin/ram rod mechanism that can shoot blue rods very well. This gun is small and compact and was one of my best blue rod performing guns. It used mini Knex in order to keep the magazine locked in the hole. It would make a nice snap noise when inserted. The gun is perfect for indoor shooting. More specs:
- Can shoot 40FT using two bands.
- Mag holds 15 bullets.
- Front and rear sights.
- True trigger design.
- Front bottom rail system.
- Non folding stock.
- Removable magazine.
- Solid build construction/quality.
- Uses mini Knex pieces.
I hoped you liked my SIG 552! Remember to comment and subscribe!
Also, check out my other awesome knex guns:
Pump action shotgun:
I should have shown you this month's ago but I completely forgot all about it
Looking nice! I like it, besides you didn't finish the handle. I will add the pic to the ible!
It only just two missing tan connectors on the handle but I'm glad you like it
I see, I put it up!
Np man, I wanna see a gun built by you now. lol
A gun that doesn't use any pictures from other instructables and it has to be made using my own imagination without using someone else's pictures.
Making a pure performance gun instead of a model?
Yeah, I built the 550 once, a long time ago


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Israeli psy-ops typically serve multiple purposes. Wikileaks is no exception. By Jeff Gates * | Sabbah Report | www.sabbah.biz What is Tel Aviv to do now that it's known Israelis and pro-Israelis 'fixed' the intelligence that induced the U.S. to war in Iraq? Fool me once, shame on you. Fool me twice, shame on me. Con me consistently for six decades and the … [Read more...]
The New York Times Again Censoring WikiLeaks
By Stephen Lendman * | Sabbah Report | www.sabbah.biz On November 28, WikiLeaks began releasing over 250,000 leaked State Department and US Embassy cables (many designated "secret"), dating from 1966 through end of February 2010. Their content ranges from embarrassing to important revelations about US spying on allies and the UN, ignoring corruption and human rights abuses … [Read more...]
Friends of Israel – Enemies Inside the Gates [Video]
By Anthony Lawson *, Sabbah Report: http://sabbah.biz/ Recently, political pressure has been brought to bear against a trades unionist KEVIN BRACKEN, for attempting to express his views about the events of 9/11, on Australia's publicly funded broadcaster, the ABC. This video redresses the balance, and makes it clear that Australia's prime minister is either ignorant, beyond … [Read more...]
"War criminals" leak strikes at heart of Israeli society
"Instead of asking why some groups or individuals in Israeli society are willing to take great risks to hold that society accountable for its actions, Israel prefers to blame the problem on treacherous, self-hating, anti-Semitic Jews, and to instill fear and hatred as the means for preventing Israelis from examining their consciences." By Paul Larudee *, Sabbah Report: … [Read more...]
AIPAC Spying, Why Is The FBI Looking The Other Way?
Has AIPAC Made The FBI The "FBE," Federal Bureau Of Espionage? By Gordon Duff * | Sabbah Report | www.sabbah.biz AIPAC is a sham. The group has, over the years, destroyed anyone who has tried to have it named what it really is, a dangerous foreign lobby and nest of spies. AIPAC is the most feared organization in Washington and most powerful, above any law. A former … [Read more...]


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Photos and Description of this 4 bedroom holiday home in Soho - Fitzroy Square
4 Bedroom, 3 Bathroom Home With Restored Original Features by Regent's Park
Heal thyself
Built in the 19th century by the architect Robert Adams, Fitzroy Square began life as a private home before its conversion into a hospital. Now renovated and back to its original calling, something of that curative spirit remains in these stunning rooms, their pale walls framing stylish furniture, Georgian floorboards and the occasional chandelier. You're close to the roses of Regent's Park, to Oxford Street's shops and to the British Museum. But you needn't stray too far to see collections of curios, here you've a table-top globe, an antique ornamental fireplace and plenty of vintage tomes.
Expert knowledge
Your host is a Danish businessman who acquired Fitzroy Square from the two architects who oversaw its conversion and renovation back in 2005. A gentleman of impeccable taste, he's furnished his London home in colours reminiscent of Nordic lakes and skies.
Getting better
Spread across six storeys, there's both an elegant central staircase and a handy lift to whisk you from the wine cellars to the second floor. The drawing room is decadent, its golden pillars warm against deep grey walls, while the adjoining dining room seats eight beneath a tangle of crystal.
The cinema room is particularly slick, with nine Eames chairs in front of its huge screen, and the four bedrooms are similarly indulgent. And whether you'd prefer to luxuriate in the freestanding bath or beneath the cascade from a double waterfall shower, this home may just be your rest cure.
- Suitability:
- children welcome
- non smoking only
About Owner / Property Manager
onefinestay gives you the chance to stay in someone's place while they're out of town. You get to live their life for a few days and nights.
Booking a stay is as easy as booking a hotel room. And there's service to match.
Nobody wants to be a tourist, so our homes come with recommendations from the people who live in them. For everything else, we're here 24/7.
Why Owner / Property Manager chose Soho
Soho – an untidy warren of West End streets and alleys bounded by Oxford Street, Shaftesbury Avenue, Regents Street and the Charing Cross Road - is today known for innovative fine dining, media-centric members bars and a run of gay pubs and bars on Old Compton Street, the closest London comes to Castro Street. And it's pretty close.
Soho is the effective centre of the British film industry and there are still dozens of gone-digital post-production houses here. It also has a good measure of advertising and PR agencies, all of which gives Soho – despite an unnerving sense that it psychically stuck in its 1980s glory days - an undeniable glamour and a certain swagger.
And if hipster London is now way east of here, there are still a smattering of cool boutiques. Even Carnaby Street, and the newly fangled 'Newburgh Quarter' isn't quite the stretch of exploitative tat it once was. And if you include Liberty in the mix, Soho can claim the best department store in town.
What makes this house unique
Booking a stay is as easy as booking a hotel room, with online payment and confirmation. You get the same attention to detail and personal service too.
Every home is properly cleaned before and after you stay, beds made (we can even do hospital corners) and bathrooms kitted out with luxury toiletries. There's a maid service if you want it, as well as other hotel-style amenities.
Once we've helped you settle in, we're just a call away, 24/7. If it's something we can't solve over the phone, we'll pop over to lend a hand.
And because nobody wants to be a tourist, our homes come with personal and unique recommendations from the people who live in them – places to eat, things to do and adventures to go on.


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Simply connect with Facebook and kiss those password blues away,
or go here to reset your password.
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text:
Interview with Alicia Hardesty of "Project Runway"
AE: I want to talk to you about something that's very important to me, and that something is pockets. Why are the pockets in women's jeans so frigging tiny?
AH: Oh yeah. I hate that. It's one of my biggest pet peeves in womenswear. The pockets always suck. Or, they have fake pockets. During the competition, I was told, "Well just do faux pockets."
I was like, "You don't understand! I cannot – even if I'm running out of time – fathom not putting pockets in them." I just can't do it. So yeah, I totally hear you.
AE: What time and place in fashion history would you say is your favorite?
AH: I am really into the 20s. There's something whimsical about it. Coco Chanel got women wearing pants, just by her wearing pants on a boat. It started a revolution in womenswear, especially with women wearing pants. I like that.
AE: What you think people will be wearing in 100 years? In some science fiction movies, everyone's wearing Mylar onesies, and in others, they're basically wearing sweaters.
AH: I more picture a change in materials. I think with the rate we consume everything on this planet, I would hope there will be a lot less waste. If materials and resources are limited, I hope we are going to see recycled materials, conscious choices, or more intentional garments that are for more than going out on a Saturday night. And a lot less of Forever 21′s mass amounts of really, really cheap clothing.
AE: Have you heard about the other store, Forever 39? They sell yoga mats and wine.
AH: That's funny.
AE: Okay. It's time to play, "Fashion Questions Specifically for Lesbians." Ready?
AH: [Laughs.] Yeah.
AE: What is the most common mistake lesbians make when it comes to fashion?
AH: The most common mistake is that we don't always wear clothes that fit. I don't know what's happening. I think the biggest misconception is that you have to be "into fashion" to pick up things that are decent, or fit you. If you feel more masculine or you like to dress more masculine, it doesn't have to look boxy, or be oversized. You know I'm saying?
AE: Clothes for the fashion conscious butch are hard to find. Women's clothes are too girly, and men's clothes are cut for men.
AH: That's the problem. This is why I'm doing Original Tomboy, among several other reasons. I definitely think there should be more [choices] out there. Because we have to get to a state of mind where lesbians are at one with how they look, not only fitting into the world, but making a stronger and better statement for lesbian fashion.
AE: The few niche stores, online or otherwise, that are catering to the butch woman all seem to favor an urban look. How do you plan on marketing Original Tomboy's Kentucky couture?
AH: I'm still sort of getting my ducks in a row and who I want to market to. It's hard for me to gauge how successful [it will be] until I have my product ready. But I've had a couple of people reach out to me for fashion shows and things like that.
AE: Fashion shows are perfect for getting your name out there but I rarely see the unwashed masses wearing runway outfits to the grocery store.
AH: Whenever I design, I think more about detail and functionality. Comfort and materials and colors are very important to me. It's more about creating something overall that's really cool and will look good on several different kinds of people.
AE: I like it! Speaking of looks, how long have you had dreads?
AH: It'll be nine years in October. It took six months to a year to start dreading properly but I do them myself. I went to a salon once in Brooklyn, but besides that, I've been doing them myself the whole time.
Photo credit:: Lifetime Television
AE: Do people ever mistake you for Whitney from The Real L Word?
AH: Oh yeah, that's happened a couple of times. And then, I'm like, "Really? Don't do that." I mean, I'm not hating on her. She's doing her thing. I just don't want to be compared to her.
AE: Well, when they mistake you for her, you could explain who you really are and talk about Original Tomboy. It's an opportunity to gain another fan. Use her notoriety to your advantage!
AH: That's true. That's true.
AE: Do you ever clash on styling issues with your girlfriend?
AH: No, not at all. She's amazing and she always knows what she's talking about. She's my go-to person for fashion feedback.
Photo courtesy of Alicia Hardesty
AE: Have you ever been with someone whom you felt compelled to give a makeover?
AH: [Laughs.] I haven't been with anybody that was that bad. There were other things I could have changed…
AE: It doesn't matter now. You're happy.
AH: Yeah.
AE: On that note, I'm going to leave you with one word that I want you to remember for the rest of your career.
AH: All right.
AE: Pockets.
AH: Trust me. It's there.
Watch Alicia bring her tomboy fashion sense to Project Runway on Lifetime, Thursdays, 9PM/ET. And VOTE TeamAlicia. Tomboys deserve to win things.


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November 24, 2014
July 3, 2013
An Orange County man is behind bars on multiple drug charges.
48-year-old Kurt Rohling was taken into custody on Tuesday after authorities from the Blue Ridge Narcotics and Gang Task Force raided his home on Magnolia Ridge Drive in Unionville.
Law enforcement officers found 67 marijuana plants and eleven guns, among other related paraphernalia.
Rohling is facing charges of possession with the intent to distribute drugs.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.com.


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Joined on Aug 22, 2010
|Total: 1, showing: 1 – 1
On A drop of water in the Naturally Smooth challenge (2 comments in total)
In reply to:
RuthC: Congratulations, rjonnala, on coming third in this 'Naturally Smooth' challenge. The colours are really beautiful, and are enhanced by the perfect clarity and smoothness of the surface of the waterdrop. A great capture. Ruth :-)
Thanks for your wonderful comments, Ruth!
|Total: 1, showing: 1 – 1


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Police arrest 14 in UK raids
September 2, 2006
LONDON (Reuters) – Fourteen men were arrested in
anti-terrorism raids in south and east London, police in the
British capital said on Saturday.
"Officers from the Metropolitan Police anti-terrorist
branch have arrested 14 men under the Terrorism Act … in a
pre-planned intelligence-led operation," a London police
spokesman said.
He said the raids had taken place late on Friday and early
on Saturday.
The spokesman said the 14 arrests were not linked to
earlier arrests of more than 20 people in connection with an
alleged plot by a group of British Muslims to blow up
U.S.-bound airliners using liquid explosives.
Source: reuters


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Featured news
New MOM management pack for password change notification
Microsoft this month introduced a new Microsoft Operations Manager Management Pack for the Microsoft Password Change Notification Service.
The Microsoft Password Change Notification Service MOM Management Pack works with MOM 2000 or MOM 2005. It collects events placed into the event log by the service and highlights key events to indicate possible service outages, configuration problems and degraded performance.
By Scott Bekker at ENT News.
[ Read more ]


text:
As the holidays fast approach, those with e-commerce websites understand the importance of attracting as many customers as possible – especially during this potentially lucrative season. Proper, well-planned, and professionally executed SEO is crucial to a website's success especially with so many recent changes to Google's algorithms. To stay relevant to consumers, consider the following tips for successfully connecting with consumers during this holiday season:
*Keep the keyword usage varied, relevant, and – above all – natural. Choose a rich variety of keywords and keyword phrases and use them where they make sense within your content. Forcing the use of keywords will only do more harm to your SEO efforts than good. Always keep well-written, relevant, and informative content in the foremost of your organic SEO efforts. This is what your customers want and there's no point in getting them to your site if – failing to find what they want – they don't stick around. Keywords should be integrated into content; not the other way around.
*Make it regional. It's important to know your audience and the overall region you serve. If it's possible to localize your website then definitely do so – using local keyword phrases. In this way you can optimize your position for local searches.
*Keep connected through social media. It's important to make sure your website has icons/links to your social media pages. Stay connected to your audience through Facebook, Twitter, Pinterest, Instagram, and more.
*Work with professionals who can guide your internet marketing. By aligning yourself with a professional web marketing team, you can ensure that someone always has your back in the face of algorithm changes, shifts in your business, and more.


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Arnold Schwarzenegger was the first Governator General of India. He occupied this position from 1773 to 1784. Schwarzenegger was born at Toughville, Austria. He joined the British East India Company in 1750 as a terminator. In 1757, Arnold Schwarzenegger became the British Resident of Murshidabad and in 1761 he was appointed to the Calcutta council. Arnold Schwarzenegger went back to England in 1764. He returned to India in 1769 as a member of the Madras council and was made Governor of Bengal in 1772. In 1773, Schwarzenegger was appointed the first Governator-General of India.
Arnold Schwa
Answers (5)


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By majorleaguelax | 5/28/13 12:00 AMKevin Crowley scored a career-high five goals as the Hamilton Nationals won for a franchise best fourth straight time, defeating the Ohio Machine 16-9 at Selby Stadium in Delaware, Ohio on Thursday night.
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'Food Obsession' coming to Oak Park, takes The Perfect Dinner's spot
By Anna Lothson
There's an entire television network dedicated to it, and Americans are obsessed.
The four-letter word (food) has got the country in a frenzy to find the next top chef, the quickest meal and the most unique fare.
Here in Oak Park, the food craze is growing and Daniel Vogel, a chef and resident, is hoping to cultivate the phenomenon by rejuvenating the spot that recently housed The Perfect Dinner, turning it into a catering company of his own.
Vogel plans to bring Food Obsession to the space at 809 South Blvd. sometime in February. He also has a long-term vision of starting a culinary school to Oak Park. In the meantime, he's making plans to open the kitchen at Food Obsession for cooking classes.
"What we want to do is fill this void where you've got these traditional lower-end mom and pa, and higher-end catering," Vogel said. "We want to be able to provide that high-end service at a more reasonable cost."
Vogel comes with classical French cuisine training and has worked for Blue Plate Catering and Phil Stefani Signature restaurants. His focus is on quality of food in the "farm-to-table" manner that he learned growing up in Iowa.
As a 12-year-old kid, instead of rushing home for cookies and chips after school, he would craft homemade pasta with his own pasta maker. He thought of going to medical school until his dad showed him a culinary school pamphlet.
"That whole farm-to-table [philosophy] is very near and dear to my heart," Vogel said. "We do all we can in the Midwest to have this. I think it's just a really nice way to reconnect with food."
Midwest weather can prove challenging for this philosophy, but he's got connections with farmers in many states to help him achieve this goal.
Vogel put himself through culinary school and trained with some of the world's finest chefs, including certified master chef Roland Henin, Wolfgang Puck, Nobu Matsuhisa's Hubert Keller, Michael Mina and Jim Anile. Through this he learned to look at food on a global scale.
At Blue Plate he was accustomed to putting out 600 servings at an off-site event. That's not the trend anymore, but it's a tradition the Midwest farm boy would like to bring back.
"Before it was cool to do farm-to-table, we were doing farm-to-table just to get by," he said.
He thinks the biggest problem in most catering companies is that they don't cook onsite, which dramatically affects the quality of food. Food Obsession, however, will cook as much as possible onsite. He will also offer a small number of pick-up dinners.
"It's never the same," he said, which is the main reason he enjoys the industry. "The challenge of putting out high-quality food when you transport everything is always there. We are trying to raise the level of expectation when it comes to catered events."
He's also hoping to raise people's ability to cook, including kids, with classes in his kitchen. Food Obsession is more than a catering business, he said, describing it as a culinary resource.
"We want to be a resource in the community — anything we can teach people," he said. "The more we teach, the better we are as a person. … It's going to be a continually evolving thing."
To learn more about the new establishment, visit foodobsession.net.
Email: firstname.lastname@example.com Twitter: @AnnaLothson
Reader Comments
7 Comments - Add Your Comment
CookingRealtor from Oak Park
Posted: July 27th, 2013 8:24 PM
So excited to try the food. The cooking classes are a great idea also. Good Luck !!!
Kelly Cleveland from Oak Park
Posted: January 17th, 2013 11:17 AM
Hey Fellow Oak Parkers...this is HUGE! We are incredibly lucky to have such a wonderful person and a world class chef in our backyard. I don't see Food Obsession as filling a void, but rather creating an entirely new experience in quality, affordable cooking.
Carrie Alexander from St. Pete., FL
Posted: January 16th, 2013 11:24 PM
It is so exciting to see Daniel and Trish making this dream come true. They are a great team! Oak Park residents are going to love Daniel and the foodie experience he will bring to your tables. We have experienced being with him as he cooks (he is a born teacher) and his wonderful meals so we know you'll all love Food Obsession.... Sign me Jealous in St. Pete!!
OP Resident 845 from Oak Park, Illinois
Posted: January 16th, 2013 9:40 PM
I'm pleased to read that there will be a small number of pick-up dinners, not just a traditional catering business. The Perfect Dinner had a great concept and delivered on it at first but lost its vision as time went on. I'll be excited to check this out.
Jim Horan from Chicago
Posted: January 16th, 2013 4:11 PM
I have worked with Dan over the years and have been able to keep in touch with him since his days with Blue Plate...excellent chef, smart team player and most importantly great person. Good Luck Dan and congratulations to Oak Park!
Kris G from Oak Park
Posted: January 16th, 2013 11:50 AM
Daniel is a wonderful chef. He and his wife Trish are our neighbors and the food they serve at parties is spectacular. They are truly great people and I am so excited to hear about Food Obsession!
Marty Bracco from Oak Park, Illinois
Posted: January 15th, 2013 10:18 PM
Daniel Vogel is an amazing chef, and he & Trish are great neighbors and friends. Best wishes, Daniel! Food Obsession will be a wonderful addition to Oak Park. If you people don't buy & eat Daniel's food, there is something wrong with you!
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He's a level 83 boss so max frost resist should be 83*5=415.
The 3 crafted pieces for each of the 4 armor types provide at least 285 frost resist, so including the 130 from pally aura or totem you'll reach the cap of 415.
I did this fight last week with 2 pallies running frost aura, one on each side for max coverage. I was the only one in the raid that had any frost resist gear on, and I was at cap. I took approx 120k damage from the frost aura during the course of the fight compared to about 290k for every other person.
If you are having difficulty surviving through the fight, I would suggest making the frost resist gear. All the patterns are trainable.
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