...more recent posts
we went to South Beach and i didnt understand why it was so hard to get a hotel....when we arrived we landed into day 2 of Hip-Hop Weekend, 350,000 people parting all over South Beach....we planned to eat as cheap as possible but did try out two very good spots Wish and Nemo's...people spoke highly of Escopazzo (mama's still making the pasta), Nobu, Pecul, Grillfish, and Pacific Time but we didnt try...one nice lunch spot is Spris....
this is my pals, taken from NY Mag web mail...will be in next issue...
The Basil
Six years ago, Supoj Pornpitaksuk and chef Lek Suntatkolkarn opened Holy Basil in an East Village alcove above Telephone Bar & Grill. After those humble beginnings, they branched out first to the West Village with Little Basil, and then most recently and ambitiously to elegant new premises in Chelsea. At The Basil, Suntatkolkarn (pictured) justifies higher prices with intricate presentations of such inventive East-West hybrids as a Waldorf-like pomelo salad with coconut-peanut dressing, and a porterhouse steak with sautéed morning glory and galangal-tamarind sauce (entrées, $16 to $25). Equally impressive is the wine list, compiled by regular customer Mark Moody, a civil litigator and freelance wine writer whose inspired selection of food-friendly bottles at infinitesimal markups is just the thing to wean spicy-food fans off Singha.
206 West 23rd Street
212-242-1014
im proxying for john s. on this question. hes leaving for three weeks in europe on sunday. any restaurant selections for this itinerary? he thanks you in advance.
"Can you forward that I will be in Venice, Sienna, Florence, Random parts of Tuscany, Monaco, and London."
had some fab mussels at Le Zinc but had trouble finding anything fun to drink (but i am sure the wine list is "good")...Ubol's Kitchen had some great dishes but a couple were off, not sure if the new chef is as good as last or just getting going....another yummy meal at Al Di La, this is one of my favorite spots....a pasta at lunch at Felidia that melted in the mouth (swiss chard ravioli with a light creamy pesto sauce)...we finally made it to 5* Punjab, and we had a fine meal, people complain its inconsistant but our first try was good, clean...
alias review in the nyt.
anyone know anyone who knows anything about anywhere to eat in berlin? going for a week and don't eat sausages...
From NY Mag: Cold Comfort
The Brooklyn Ice Cream Factory opened last fall with a streamlined assortment of classic, all-natural flavors, a spectacular location in a twenties fireboat house on the Brooklyn waterfront, and the financial backing of the River Café next door, where, unbeknownst to many, pastry chef Ellen Sternau concocts all the factory's toppings and syrups. The only thing missing, until recently, was hot fudge, a glaring omission for certain sundae enthusiasts. "It's one of the hardest things to get right," says perfectionist ice-cream maker Mark Thompson, who tasted the store-bought competition and charged Sternau with improving on it. She rose to the challenge, using high-grade Michel Cluizel chocolate with a 72 percent cacao content for deep, dark fudge that's worth the wait -- and a walk across the Brooklyn Bridge.
Brooklyn Ice Cream Factory
Fulton Ferry Landing, Brooklyn
absolutly sensational new dish at 71CFF, full flavored ramp etc soup with squab--ROCKS!!