Jonathan
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Everything posted by Jonathan
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The seating policy at palena has been discussed ad nauseum; and it is standard at many other restaurants. I happened to be sitting at the end of the bar when you walked in and noticed you. since i was to be leaving soon anyway, i thought it the chivelrous thing to do to get up and free my seat up for you. i motioned for you to come over and take my seat, but you seemed disinterested; and you continued to stay by the hostess stand. the seat remained empty for the 5 minutes I stood there before leaving. I am sorry that you felt neglected; we never want a customer to leave feeling as if they have been wronged in some way. please come back, so palena can make it up to you. jonathan -
while the menu is almost exactly the same, pho 75 is superior to the place in silver spring. i am glad you had a chance to dine in, as well, because pho carry out is not as good either. try a vietemese coffee next time. delicious.
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Schwartz's is not pastrami (or its not advertised as such). it is called, strangely enough, smoked meat. it is great. i have eaten it three times, and katz's 4 or 5 at least. I go to katz's every time i go to nyc. katz's is the best pastrami I have ever had (people on eGullet spoke very highly of Langers in LA, and I went this summer and was quite disappointed). Schwartz's is the only meat I have had that approximates the Katz's experience. http://www.schwartzsdeli.com/index_eng.html
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Dunder-Mifflin has good vending machines.
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NY Times Op-Ed on U.S. Meat Production Standards
Jonathan replied to Meaghan's topic in News and Media
good reason to vote liberatarian. get the government off my pork...and cheese...and booze. -
24 lb. turkey green bean and mushroom casserole topped with fried onions brussel sprouts with housemade pancetta and chestnuts giblet gravey cranberry orange relish mashed potatoes roasted fingerlings (my mother thought they were white sweet potatoes when she bought them) sausage and apple stuffiing chocolate pecan pie creme fraiche ice cream with maple-bourbon swirl too much work for a day off.
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i think shwartz's and katz's are the two best that i have been two at pastrami-like meats. i can't say shwartz's blows katz's out of the water, but it certainly blows any other place i have been to out of the water.
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Johnny's Half Shell http://www.washingtonpost.com/ac2/wp-dyn?n...ies=Restaurants
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i believe i said that i think its fair that customers post on websites about their experiences, and have no reason to wait. just as another customer can go to a restaurant once and proclaim his/her opinion. i dont think its right for a paid food critic, who has a far greater readership and also a job to help promote his/her cities food, to review a restaurant based on the first few weeks of opening as well as after only one trip.
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thank you.
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not looking to pay $40/pound.
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i think its fair; they have been taking reservations for awhile now...and he is telling his followers what they can expect. chances are he was emailed by irrate people who were baffled and confused by GR's policies, and he felt like he had to address it.
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his blog does not have the following nor the readership of the actual NYTimes. Its proabably the equivalent of Tom's chat. Bruni, if he goes to a restaurant when it first opens, will usually comment on it in his blog, and then after several more visits, write a reveiw. Much like Tom and his weekly dish.
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restaurants are like marriages...some end badly...within 5 years...and some you love forever, despite their little flaws and imperfections.
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write something negative if you feel something is worthy of criticicism...none of you guys need to wait, you are not tom sietsema, and your writings are not as far reaching or influential. He waits a certain amount of time so he can provide his readership with an accurate portrayal of what to expect from food or service at a restaurant (and if anyone has ever worked in a new restaurant, one knows that the first several weeks are not an accurate portrayal of either).... as camille beau writes, sacred cows are such because lots of people love them. it seems stupid to criticize a restaurant just to knock it off its pedastal. but if a significant gripe occurs at any restaurant it seems only fair to bring it to attention. but significant doesnt mean a limp fry or no spinach in the to-go box or something that is nether systemic or the norm. everyone makes gaffes in life and its important in all reaches of society to distinguish between gaffes and major issues.
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and the drum beat grows louder...
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anh, no I didn't!
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i assume this is the restaurant that tom kept alluding to in his chat about a local chef who relocated and was telling people he has Tom eating out of his hand. so maybe Tom gave him such a poor review as a way of saying "ah no you didn't...."
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it has become the beer of choice for hipsters. no joke: in portland, oregon, a place where they make tons and tons of local brews, PBR is one of the, if not the most, popular beer.
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Dining in New York City
Jonathan replied to jparrott's topic in New York City Restaurants and Dining
tom's postcard from new york: del posto l'atelier joel robuchon momofuku http://www.washingtonpost.com/wp-srv/trave...card110506.html -
hey, he holds a fork just like the rest of us.
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mmmmmm tres leches.....i have a craving.
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i eat out alone often too.
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coming the master of your domain...by dining solo...everyone does it. right? http://www.washingtonpost.com/wp-dyn/conte...6103101065.html
