Robert Rymarz
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Posts posted by Robert Rymarz
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Cranberry sauce. One of those things that is so much better then canned.
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Whichever withstanding opinions on restaurantgirl. The Daily News chimes in with a positive review.
http://www.nydailynews.com/lifestyle/food/...w_chef_fab.html
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Jeez.. I often spend $497.07 on dinner and don't review restaurants for a living. And that number is practically my whole monthly disability check. If your a lover of great food and restaurants what other choice do you have?
And how could anyone predict complete satisfaction when trying a restaurant for the first time? I often feel I didn't get my moneys worth trying new restaurants. Disappointed at times sure. But without trying something new, true jewels like Komi and others would have passed me bye.
I'm hoping to get to Fiamma in the next month or so. Will report back.
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Blue Hill at Stone Barns is excellent. But keep in mind it is a few hour drive from the capital district. Dan Barber can hold his own with the best chefs/restaurants in the country which makes the drive worth it to me.
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I grew up in Albany, and I am back there frequently. I can assure you it is not, in fact, a wasteland!
I recommend:
Cafe Capricio - great Italian.
Nicole's Bistro - elegant French
Karavali - really good Indian food
McGuires - great bar and fun "New American" food
Jack's Oyster Bar - classic seafood/steakhouse restaurant
67 Prime - great steaks
Avenue A - wine bar
sorry for the lack of in depth descriptions! But believe me, Albany has some real gems in the downtown area. You just have to get out of the suburbs and you will find some amazing chef-owned restaurants.
A handful of the above restaurants I worked at, one time or another. They are good restaurants for what they are but are we making comparisons to other cities? Cafe Capricio is one of the best in the area. Nicoles Bistro is fine if your looking for nothing more innovative then steak au poivre and rack of lamb. And Jacks I can't recommend myself as I believe Dale Miller should spend more time in his kitchen and less at ACF meetings.
Andrew Plummer of McGuires is talented and respected.
Don't get me wrong. There are some good restaurants, but for the Capital of NYS I believe it is serious lacking and behind ten to fifth teen years. Duck with raspberry sauce or filet with demi fine. But for those thinking they will find another Ziebold, Fabio or Monis. That is just not the case.
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I can't help with Albany, but here is one for Saratoga: Eartha's Kitchen (518-583-0602). They are in a different location then when I was there, but they have been around for ages (15 plus years) and I always loved the food there when I lived there. As a student I only ate there when my parents visited though. There are alot of not so great restaurants in Saratoga though, beware. Oh, and DO go to the track come next August. It is a blast. Don't eat at any of their overpriced eateries, though breakfast at the track (when they practice the horses) is worth it for the view. We usually eat at the Nathan's stand and it leaves more money to loose at the track. I used to waitress at Bruno's pizza, but that was ages ago. They have new owners, so no word on if the food is still good, it is right by the race track. And drinks at Siro's after the track is a must, at least once.
We have something in common. The owner of Bruno's "Peter" had another Bruno's in Colonie where I was a manager.
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OMFG. Just learned that we're moving to the Albany area and I've never even been there ever. Besides helping with the urgent need for school district recommendations and such ... Where will we eat??? I'm sure we'll occasionally haul ourselves up to Saratoga Springs and places as far afield, but I'm really looking for local spots in Albany (or Troy?).
And if anyone is looking for a fabulous house in MtP, PM me. Argh.
I live in the capital district and wish I had good news for you. Unfortunately the area is a chain restaurant waste land. Which may explain why I drive to Komi when looking for a great meal.
Later today when I get a free moment I'll get back to you with a few suggestions. -
Have read some very good reports on mouthfuls also.
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Don,
With 65.000 miles on my year old car can you please stay away from discussing pizza.
Well my friend, I can't really complain as your at least keeping it on the east coast. 
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interesting take on same subject as this week's column
http://www.pizzamaking.com/forum/index.php/topic,5482.0.html
meh..
Which reminds me of a recently heard interview with Chris Bianco. Can't recall exact words but went along the lines of.. Him believing all Neapolitan style pizza outside of Naples can only be a interpretation.
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Pat, Sounds like it was a fantastic dinner and happy anniversary.
I am racking up to many miles on the family car lately on food journeys, so with a rental reserved for a midnight pick up and hotel booked I'll be Komi bound at about 2am.
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Here in upstate NY some restaurants swallow the cost of fountain drinks and others don't. And yes I have heard my better half mumble under her breath after receiving the bill at those that don't. Yet I can't recall anytime seeing free refills on kids milk or juice. Honestly like others have noted up thread, that would be a significant blow to a restaurants food cost even though it may not seem like it.
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Please tell me you did not wait outside for two hours? I still don't understand why they don't expand, and let people eat at the waiting area/bar next door. I was at a conference a year or so ago, and I was lucky enough to get a seat at the bar around 5 pm one night. I thought the pizza was good, but no better than Two Amys. Nice pictures.
Yes we did. And that day I believe it was around 112 degrees. Believe me this upstate NY boy has never seen heat like that.
I was determined to make the first seating. After driving across the country a two hour wait was practically heading down the home stretch. Another party showed up shortly after we got there and by 4pm the line was to the wine bar next door.
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Thought I would add a link to some photos for those interested.
http://www.flickr.com/photos/84954050@N00/...57600966565712/
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Robert you know from discussion on OA it has nothing to do with refined palates but the proximity of business diners to a restaurant. If DC had the population, and as many business visitors to the city as sNew York and Chicago, it would have a completely different restaurant environment.
Exactly what I was trying to express. Not that demographically DC people are less knowledgeable about quality restaurants.
Edited to add. Not sure about Chicago though. I tend to think knowledgeable diners and quality restaurants in DC can hold there own next to Chicago.
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Fabio's departure is a blow to DC dining and yet I still feel grateful that we had such a great chef in our midst for quite a long time.
The issue that comes to mind is that DC still has a long way to go to approach the level of restaurants that are in NYC. Yes, we've come a long way. But though we have the disposable income to compete with New York, as we see from the comments by the Chef himself, the tastes of the general population in this area are not as well developed.
One could argue if New Yorkers palates are so refined why are Jeffrey Chodorow’s restaurants and places like Spice Market packed to the gills?
Costumers dine out for many reasons and unfortunately I doubt exceptional cuisine is rarely top priority. The higher the population the more knowledgeable diners per customer base. Generally I suspect demographics are rarely the reason.
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Fiamma Osteria? Stephen Hanson? Will withhold comment and keep a positive wait and see attitude.
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Ever since reading Don's report on Pizzeria Bianco 'Egullet days' I knew I had to visit. Last year I even contemplated driving. This year I gave it little thought.. I just did it.
Thanks Don! It was amazing. My family of five ordered everything on the menu except one seasonal salad. All six pizza's were outstanding and unique in there own way. The tomato and mozzarella salad hands down beat Ad Hoc's in yountville a few days before.
I had the opportunity to talk with Chris between pizza making and found him to be a down to earth type guy who is passionate about his craft. When our meal was over he gave us all tee shirts and Pizzeria Bianco pins before leaving. What more can I say?
2500 miles and getting there at 3.00pm in ungodly heat to guarantee a first seating later? Yes, It was worth it to me.
Bad news is we forgot about Pane Bianco. Anyone interested in a cross country sandwich trip next year?
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Michael Ruhlman's "The Reach of a Chef" has an interesting profile of the restaurant Primo in Rockland, ME. It sounds like an interesting place (it has its own garden for vegetables) that might be worth the drive.
Melissa Kelly's work is very ingredient driven. I have yet to visit Primo but did go to The Old Chatham Sheepherding Company while she was chef.
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We will be taking our first trip to Maine next weekend and are looking for some good eats. We will be in Portland for one night, Kennebunkport for one night, and Ogunquit two nights. We will also be driving up through NH, so would love to go to Portsmoth for brunch or lunch. We are looking to eats lots of lobster and other typical regional cuisine. In Portland, we would just like to try a great restaurants, no specifications. Suggestions appreciated!
Off the top of my head there is Hugos.
And also Fore Street.
Both are well regarded.
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It may be worth holding on too. Not long ago I seen issues 1 and 2 going for over $500 on ebay.
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What the hell is a black chicken?
Some info.
Later today when I get a free moment I'll get back to you with a few suggestions.
Well my friend, I can't really complain as your at least keeping it on the east coast. 
Fabio Trabocchi in New York City
in News and Media
Posted
Three stars it is.
http://events.nytimes.com/2007/11/28/dinin...ews/28rest.html