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Mark Slater

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About Mark Slater

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    Foggy Bottom

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  1. Tom has a reliable repertoire of menu items that he has developed over his many years cooking. He changes them seasonally. Some dishes are favorites that remain on the menu (tuna tartare, lobster carpaccio). What's the problem?
  2. I fell for this 2 years ago. It renews automatically at $165. Mark your calendar to cancel it before it renews if that bothers you.
  3. One of my very first restaurant jobs as a teenager was flipping knishes and egg-rolls at a small stand in Mid-Island Plaza in Hicksville, New York.
  4. What still annoys me is links to news articles that are behind paywalls. Twitter, Facebook, everywhere.
  5. I subscribed 2 years ago for $30 for a year of unlimited digital. I was very surprised the next year when it auto renewed for $167.
  6. I'm glad you started it too. It reminded me of the old Internet. Remember that?
  7. Google to the rescue. https://www.google.com/search?q=perciatelli&oq=perciatelli&aqs=chrome..69i57j69i60&sourceid=chrome&ie=UTF-8
  8. I'm starting to think that Amish is just another weasel word like "natural" or "organic", other than signifying a chicken raised in Pennsylvania.
  9. Perhaps you're not aware that the gentleman you are addressing is a well known, award winning chef and charcutiere. He also runs a farm butcher shop on Long Island.
  10. I think I saw them at Trader Joe's.
  11. I have had many charming and excellent meals at New Heights. I've also seen them fall victim to the insane hotel invasion that was talked about in the Woodley Park thread.
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