TrelayneNYC
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Posts posted by TrelayneNYC
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if you are there for lunch, they have a prix fixe. 2 courses for $45 and three courses for $55.
it is not a restaurant week thing.
we loved the pork schnitzel shown above. crisp and greaseless, there was a cucumber salad and some lingonberry sauce alongside, and a dish of lemony potatoes.
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we had lunch here a few days ago. the heirloom tomato plate consisted of tasteless tomatoes mixed with cucumber, spring onion and herbs. everything else was top notch.
rather surprising.
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we flew in first class from SFO to EWR today and here is what was served:
champagne
mixed nuts
ricotta cheese ravioli, tomato sauce; green salad with cherry tomatoes and cucumber with sesame-ginger vinaigrette; soft roll with butter; peach tart; ice cream sundae
hummus plate with tabbouleh, olives and crackers
not bad, and slightly better than average.
unfortunately, this was a far cry from the level of luxury you might experience on an international flight
that’s sauvignon blanc in the glass.
hubby remarked that his chicken with sauce was disappointing by comparison
the lounge at sfo had average food
vermicelli noodle salad with vegetables
veggie wrap
brownie
tonic water with lime
barbecue beef
super mayonnaisey coleslaw (the quest for good coleslaw continues)
salsa
baked beans
warm chicken salad
vegetarian chili
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On 1/26/2022 at 7:15 PM, Steve R. said:
As a big fan of the old, old EMP it appeared to me that, when the partnership dissolved and Humm took ownership, the business sensibility went out the window. Then he seemed to get bored with chef’ing one of the best kitchens in NYC and started the first of many “gimmicks” — like that mix and match menu. In my opinion, it’s been a steady descent ever since. I’m waiting for a “you bring your own ingredients & we’ll cook it” (at full price of course) or a “pick what you’ll eat tonight from a grab bag” concept.
(maybe I shouldn’t give him any ideas).
i think it’s time danny meyer made him an offer he can’t refuse and buy the restaurant back. then we can return to normal.
if i had scheduled our upcoming trip a few years ago, i would have been proud to tell my husband that this restaurant is amazing but now i cringe whenever i re-read about them. oh what might have been.
On 10/11/2022 at 6:57 AM, Tweaked said:Announced via IG, Kajitsu closing chef Hiroki Abe is joining the Eleven Madison Park team. They don't say what his specific role will be.
probably won’t be beet tempura
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well there is now a location in san jose
we’ll be making lots of trips in the near future due to the strength of their wine program
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seems like a few places don’t have spots available because their rezzie books aren’t opened yet.
anyway, i’m reconnecting with a friend who is away on vacation so saturday and sunday are wide open for now. our flight back is sunday afternoon.
so far we are going to
jean georges
koloman
union square cafe
other places of interest are cervo’s, foul witch, foxface, okonomi, okume and l’abeile
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thanks, keith.
really appreciate these recs.
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well they're booked through september, so we're going to jgv.
oh well...maybe next time.
we'll be coming back to nyc more frequently in the future though. our last visit was in 2017 or 2018 i think...
currently i'm interested in the following based on reviews i've read on the internet:
frenchette
koloman
shoji at 69 leonard street
torrisi bar & restaurant
okdongsik
foul witch
portale
jupiter
of course i'm also open to things others may have been to or heard of
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we'll be staying in hell's kitchen
brooklyn is ok, if the experience is worth it.
hubby has given me carte blanche to reserve. we're looking at one or two meals at high end places we've never been to like le bernardin or jean georges. the middle range is more interesting though. i'll definitely look through some of these threads for sure.
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sure
i'm a big fan of californios (you can check out the dedicated thread in this forum). we liked benu but we haven't been back. same for saison.
we had a dinner at the shota in december 2022 and you can view those pictures here, here, and here if you'd like. the restaurant offers edomae-style omakase sushi, otsumami, and sushiya dishes and we thought the experience was better than what omakase offers but not by much. the two restaurants are very close to each other. very luxe but with the shota, it really felt as if we were transported to japan without having left san francisco.
nari is recommended although we haven't been there in a while since hubby is not really into spicy food as much.
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it’s been a while
these are from a local bakery
i have never had a niçoise where the green beans were nearly raw…guess there’s a first time for everything
properly flaky
we don’t actually go out to eat all that often these days because i’ve come to the realization that the majority of restaurants in our neighborhood are very mediocre and i can cook rings around them.
so when we do eat out, they tend to be at the high end places. that being said, a dinner in may 2023 at acquerello was disappointing and most of those pictures will not be posted here.
this was the menu if you are interested
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we’re visiting in a few weeks.
what’s good?
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we had dinner at soba ichi (2311a magnolia (grand)) in oakland last night. if you had been to honmura an when it was open in nyc, they are on par with the quality of soba that was made there.
the restaurant is open from thursday to sunday, no reservations are accepted and it’s first come-first served. they’re worth your time if you’re ever in the area.
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we've been busy during the time you haven't seen me post here.
this dinner was in mid-April 2022. pix are from my IG.
dungeness crab cocktail
oysters rockefeller
steak, vegetables
petrale sole, vegetables
chocolate mousse cake
the place was half-full when we were there and had a limited menu
edit - this is the location in San Francisco. @DonRocks - can you please move this to the right forum?
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saturday:
ossobuco alla milanese
risotto alla milanese
peaches
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Ossobuco consists of veal shanks or beef shanks braised in a mixture of olive oil, vegetables, wine and sometimes, broth. This is traditionally served with a simple risotto: onion and Arborio or Carnaroli rice cooked in olive oil, saffron and meat stock, into which has been stirred in butter, Grana Padano cheese and bone marrow. The bone marrow is essential as it lends a particularly luxurious touch.Warm some olive oil in a pot, add diced onion, celery, carrots and tomato. Sauté until vegetables become softened but are not browned. Remove vegetables, then add the shanks to the pot. Brown the shanks on all sides. Return vegetables to the pot, then add a sprig of sage and one of rosemary. Deglaze with white wine. Use wine you would drink and not cooking wine from the supermarket. Bring to a boil, then reduce heat and cover. Braise for 1 hour, 15 minutes. Halfway through, add some dried porcini mushrooms. When the meat is done (it will have shrunk a bit and become tender), remove shanks with tongs and place on a heated plate. Wrap with foil to keep warm. Discard the herb sprigs. Add the vegetables and liquid to a food processor. Pulse until the vegetables become puréed. This is your sauce.For the gremolata:Chop finely a small handful of parsley leaves, some lemon peel and rosemary needles. (Other recipes will ask you to include garlic in the mix but the one I was using omits that.)For the risotto:Sauté some onion in olive oil in a heavy pan until it becomes soft but not browned. Toast the rice in the onion-oil mixture for a couple of minutes, then add the stock a ladleful at a time. You'll want the stock to be at roughly the same temperature as the rice, so it's helpful to have a pot of stock next to you at a low simmer. The stock should be a mixed meat stock (in this case it was a combination of mixed meat stock (from chicken backs, beef and veal bones), chicken stock and pork stock). Add the saffron to the pan. Stir the rice until it mostly absorbs the liquid before adding the next ladleful of stock. At some point, you can season the rice with salt and pepper. Eventually you'll use up all of the stock and the rice will become al dente. At this point, stir in some unsalted butter, grated Grana Padano cheese and some bone marrow. The rice is done when the bone marrow loses its reddish color. Serve at once.To serve:Spoon risotto onto a plate, top with veal shank. Spoon sauce over the shank, top with a sprinkle of gremolata.
sunday:
Caesar’s salad; roast chicken, chicken jus; roasted vegetables (bowl #1: celery, carrots, spring onion, zucchini; bowl #2: zucchini, mushrooms, red bell peppers, tomatoes); berry crumble.I just want to mention that the chicken was seasoned with salt and pepper on the inside and out, then was trussed and roasted for 90 minutes in a preheated 375 F/190 C oven. You don’t have to truss, but I find that it helps everything cook evenly. The end result is perfectly cooked meat with tissue-paper thin crispy chicken skin.We do cook non-Italian on occasion and this was one of those times.
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so the beef dish from yesterday took a couple of days to make. it started with a batch of brodo di carne (meat stock made from chicken backs, veal bones and beef, water, garlic, bay leaves, parsley, onions, carrots, celery, leeks and a tomato). the beef, bones and backs weren't browned, it's not that type of stock. also the liquid wasn't salted until the very end and then only minimally.
we have a few quarts leftover that will be used next weekend for osso buco and risotto alla milanese and that’s not just because we saw stanley tucci searching for italy. we cook like this all the time.
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il brasato della Nonna Caterina (my grandmother’s braised beef); verdura strascinata o ripassato (greens with garlic, chile and tomatoes); melon for dessert, served with 30 y/o port
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so it’s been a while, right? I’ll try to post more here….I’ve been neglecting this space
most of my cooking is done on the weekend due to work during the week
these were last weekend’s dinners:
tagliatelle with wild boar sauce in the style of Maremma
zucchini salad with mint
plum and apricot cobbler, Greek yogurt
vegetable stew, salsa verde
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well we were there last night, it was the fourth time we had been (2x at their old space and 2x at the current one).
we like the old space better, more intimate and there was a chef’s table. on the other hand, the food is still spectacular.
some highlights - you can find photos of all of the dishes on my ig
Chilapita - masa tart made with Bolita Azul masa, smoked sturgeon mousse, golden osetra caviar
Sope - black masa, sea urchin glazed in white soy and piloncillo, camote, Japones chiles and Siberian caviar
sea bream ceviche in a green tomato aguachile with purslane and basil oil
grilled Cavendish banana, savory dulce de leche, cold-smoked Kaluga caviar
this was a dish that appeared on their 2021 tasting menu. I was surprised to find it still present - surprised and delighted, actually. It's a favorite.
lamb barbacoa taco, sourdough flour tortilla, English pea purée, ramps and pea tendrils
Blackberry “glass” with blackberry coulis, goat cheese, hoja santa
white corn ice cream, green sorrel yogurt foam, blueberries
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And here's my IG feed if anyone would like to give it a follow: https://www.instagram.com/legendaryeatersf/
My brand is mostly what you've come to expect of me - homecooking and baking with an Italian bent based on seasonal produce found in northern California with the occasional excursion meal in restaurants in San Francisco.
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I've been hanging out on Instagram despite saying I'd never join...d'oh!
Anyway, here's pix from this weekend's cooking
Orzo perlato con legumi e cozze
75 g dried chickpeas
75 g dried heirloom beans from Rancho Gordo
75 g dried cannellini beans from Iacopi Farms
125 g cooked cranberry beans
1.5 liters water
1 onion, peeled and diced
1 large carrot, peeled and diced
3 celery stalks, diced
150 g cherry tomatoes, halved
6 tbsp. extra-virgin olive oil + extra for garnish
60 g pearl barley
2 garlic cloves, peeled and thinly sliced
1/2 tsp. crushed red pepper chile flakes
1 kg mussels, cleaned
25 g Italian parsley, minced
Orecchiette con broccoli e acciughe
Meatballs and tomato sauce
The recipe for this is in this thread - this version was 600 g ground pork and a higher than normal quantity of mint and parsley which accounts for the green flecks in the photo, but everything else is the same.
Insalata di uva e pomodoro
All photos were taken on an iPhone. I have had to seriously reconsider my bias against iPhone food photography. It's a little more tech than I prefer but I'll get over it eventually.
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For pasta, I'm thinking we might go the Roman route and that would involve gnocchi. Since I've never made gnocchi before, now is a good time as any to practice. There's also store-bought and this might be the path we'll eventually take depending on how much effort is involved.
More later.
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I know it's really early to plan out T-day dinner but you'd be surprised at how fast time flies.
This year I've decided to have ragu della domenica as part of the main event. The rest of the menu has yet to be decided and I'll update things as I go along. I'll also blog about it here and on Twitter so you can follow progression.
In the past when I've made Sunday sauce, it's typically been with a base of lard, a battuto of garlic, onion, meat juices (from the meats which will be browned first) and red wine. The meats are sausages, spare ribs, and pork chops. There are also meatballs which are composed of a 2:1 ratio of pork to beef, and also contain breadcrumbs, parsley, mint, milk, Parmigiano-Reggiano cheese, nutmeg, salt, black pepper. The meatballs are baked, then braised in the sauce.
This year will be a little different. I've elected to make bruciuluni (this is the Sicilian term, otherwise known as braciole or involtini) in addition to the above. Maybe will add a pig's foot if I can get that from the butcher's shop which we'll have to order in advance. The bruciuluni involves stuffing sliced beef with celery, carrot, parsley sprigs and some prosciutto (for that extra-special oomph) maybe some raisins and pine nuts, frying the bundle in olive oil, then braising in the sauce.
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Cranberry beans with sweet pepper and onion
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Foxface Natural
in New York City Restaurants and Dining
Posted
I think this is one of the best new restaurants that have recently opened in NYC. I would describe the cuisine as “eclectic”. The chef is David Santos, formerly of Louro, Per Se and Bouley.
But don’t take it from me, here are some other sources:
july 2023 grubstreet review by Chris Crowley
august 2023 timeout review
sea scallops - buttermilk, cucumber, coral on toast - super-fresh seafood, and the coral tasted like a dream.
kangaroo tartare - warm spices, charred eggplant, sardinian flatbread - hubby thought it was pretty good. we loved that it was chunky and had texture and that it was not a smooth paste. the flavor was not gamey at all but rather a “clean” minimalism that reminded me of mild beef. the flatbread overpowered the tartare though, and we concluded that eating the meat by itself was the way to go.
cucumber and melon salad - this was just ok; it didn’t really grab us. but i did appreciate the combination.
boer goat - the other superstar was the goat which was cooked low and slow and served with a tomato saffron sauce, new potatoes and cilantro. we thought this was awesome; that the smoking process lent a nice char on the exterior and moisture on the inside, and that it was not stringy as goat can oftentimes be.
there are lots of seriously interesting potables on their wine list, especially the sherries and orange wines.
i’ve included some shots of the current menu for your information.
foxface natural
189 avenue a (east 12th street)