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About TrelayneNYC

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    San Francisco, CA

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  1. Blueberry galette, rosemary crust. Served with crème fraîche.
  2. TrelayneNYC

    Everyday Balsamic Vinegar

    De gustibus This sold for about $160. If it was aged for 50 years, it would have sold for $400+. It's not about a "brand" but about the length of the aging and the process by which it's made. You can tell because of the designation "extravecchio" and the fact that this bottle has the coveted "DOP". What Americans know as balsamic vinegar is basically sugar water with barely any wine and a lot of food coloring. I'll pass on those, many thanks.
  3. TrelayneNYC

    Everyday Balsamic Vinegar

    I'm never going to be able to go back to the stuff that gets sold here in this country after tasting a 1-2 drops from this bottle earlier this afternoon. There is simply no comparison.
  4. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Pappardelle con sugo di nana ("pappardelle with Tuscan duck ragu") Nectarines for dessert
  5. TrelayneNYC

    The Washington Post Comments Section

    WaPo's comment section is even more of a jungle than NYT's comment sections. I don't read them because it takes me about 10 nanoseconds before my brain explodes. We wouldn't want that to happen in real life.
  6. For breakfast today (Sunday), I made a cake: Apricot upside-down cake. Awesome with crème fraîche.
  7. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Crostino with sheep's milk ricotta cheese, basil and slow-roasted cherry tomatoes Coniglio all'Ischitana ("Braised rabbit in the style of Ischitana") - Rabbit is browned in olive oil, then braised in a mixture of wine, lard and tomatoes. Any offal that comes with the rabbit is sliced, then wrapped in basil leaves and placed throughout the pot. Fagiolini al pesto ("Green beans and potatoes with pesto")
  8. Squid salad with sourdough croutons, Sungold cherry tomatoes and olives
  9. You order at the register, take your drinks (and dessert) to your table and a runner serves the food. Your utensils are in a wire mesh container, and your condiments are in a box. It's really casual and not fine dining at all. Souvla is a slightly more upscale version of 4505 Burgers & BBQ but not by much.
  10. Souvla is a great lunch place that we occasionally go to, although I've ordered from there more than dined there. I don't really think of it as "fine dining" though. For me, that's at a level of quality akin to Blue Hill or Gramercy Tavern in NYC, or Minibar in DC which is miles beyond. Souvla is more like 4505 Burgers and BBQ in terms of ambiance and food (quality, technical execution and attention to detail).
  11. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Hamburgers with the works - lettuce, tomato, grilled onions, homemade bread-and-butter pickles and our version of "secret sauce" Potato salad with mint, lemon and scallion
  12. Buttermilk scones with currants, served with butter and grapefruit-Meyer lemon marmalade
  13. I understood that. I was just providing a frame of reference since most of you don't live here. Many thanks.
  14. Just to frame things: I live in one of the more desirable parts of town in a rent-controlled apartment. The flat above us rents for at least $6,000/month and is divided between three people, all of whom work for tech companies. I know that one of them is employed by Google. My salary is wonderful compared to when I was in NYC, but even with my income, there's little chance I could get my own place in San Francisco unless I won the lottery. So given those data points, you can imagine what things are like on the lower end of the scale.
  15. TrelayneNYC


    oh, one more thing. you can actually hear conversations at your table without having to shout to make yourselves heard. this town has very little white tablecloth restaurants particularly on the high-end. we should do all we can to keep such places in business.