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Simon

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About Simon

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    ventworm

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  1. Frank has a sweet tooth. I've never had Pupatella, but the most distinctive element of Frank's pizza is the sweetness of the tomato sauce. I've learned to stick to his white pies.
  2. What is the current lay of the land re: MD crab houses?
  3. This was wonderful last night, too, so delicious yet lighter than you could ever imagine a pizza with burrata could be. The cool burrata added not only richness but also a delightful textural and temperature contrast. I loved the thinner interior, and the delicate layer of tomato puree was just right. A brilliant invention.
  4. +1. Order the pork belly and atsara to go, steam some rice at home, pair it all with an off-dry German riesling, and you've got yourself a great meal.
  5. Yes, this is a completely valid point, but I'd also say that I've observed these issues with the sauces from the earliest, pre-expansion days of Sfoglina. Finesse in the sauces has never been there, even as the pastas themselves have often been excellent.
  6. I've only been to Van Ness. The tortellini was the best of the pastas I've had recently. In general, I've found that the sauces / proteins are not treated with anywhere near the care and refinement you'd expect at Fiola or Fiola Mare: the lobster in the squid ink linguine was tough and overcooked, the lamb ragu over salty. Given what I expect the margins are on these pastas, I can see why they converted Casa Luca to another Sfoglina...
  7. I like to hit the John Dory Oyster Bar at the Ace Hotel before catching the train back.
  8. I believe both of the referenced restrooms are in the attached office building. And, fwiw, I (non-disabled) have always been directed to take the elevator up to the presumably accessible restroom.
  9. This is just one data point, but I do have to stick up for the sommelier at Gagnaire, c. 2006. I was dining solo and looking for a half bottle to go with the seafood-heavy lunch menu, and the sommelier recommended a white St.-Joseph, which was the absolute cheapest wine on the list. And it made sense: a relatively simple, fruity wine to go with really complex food. Gagnaire also had the best overall service I've encountered at a 3-star. My wine sitting in the ice bucket was getting too cold, so I mentioned to a waiter that I'd like to leave it out. A few minutes later, another server came by to top up my glass and returned the bottle to the bucket. Just as I was reaching to take the bottle back out, the first waiter practically leapt across the dining room to do it for me. And it wasn't this dramatic or overly fussy gesture--just an expert reading of the room that gave me confidence that I was in good hands for the entire service.
  10. I really like I Sodi and Via Carota in the West Village, but they're more strictly regional and less fancied than Marea, Ai Fiori, and the like. More along those lines, maybe Del Posto?
  11. Andy, Thanks again for your wonderful contributions on this thread. Based on the places you've visited in this country, what would you say are the comparative strengths and weaknesses of the kind of fine dining restaurants you seek out and review in the United States? And where would you place the U.S. on the scale of Michelin standards (from Europe at one end, to some of the newer Asian guides at the other, as you suggested in a previous answer)?
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