too bad they didn’t have the cacio e pepe salad at brunch.
1 Like
Pops pizza and van lueween we were hanging out with some folks in Central Park and both hit the spot.
3 Likes
Met family friends recently at Jacob’s Pickle on the Upper West Side. It was, to say the least, an over the top, sometimes messy, southern themed meal. Their version of Lettuce Wedge Salad with friend chicken was enough for two or three big eaters. And most of it was good, too…
3 Likes
How did you like the tie dye pizza?
1 Like
It was ok nothing special the middle of ours was a bit limp. Liked John’s of bleecker much much more.
Levain cookie was amazing. Not usually a big fan of huge mounded soft in the middle cookies. But this was soft on the inside with a crisp exterior. The morning bun and blueberry muffin were also pretty good.
Faiccos sandwiches. The Italians suffers from too much meat making it an insane salt bomb would much prefer a more balanced approach.
Broccoli rabe chicken parm was very good but missing some lubrication, wished there was some tomato sauce, mayo or something vinegary to make a counter point to the heavy/dryness.
The sandwiches are massive but two sandwiches also are 40 bucks.
3 Likes
Now that’s a pre flight meal! All that walking in JFK’s terminal you earned it
1 Like
Haha we flew in and out of newark!
I also gained 6lbs on this trip time to do some @Gr8pimpin dieting!
2 Likes
Get psyched… get started… get ye to the bacon bar lol
Hey, no LOX this trip???
1 Like
Yeah unfortunately no time and also no space lol
1 Like
Did you get the raviolo with the egg yolk? That was my fave thing.
I did not see that on the menu but I was there for lunch.
Damn that looks delicious
It is up there as one of the best things I’ve eaten (but that’s a pretty long list). We went to Rezdora for my birthday in 2021, probably our first “fine dining” mid-pandemic. There were plexiglass dividers between the tables, which I confess I sort of liked - it felt like we were in a private room but could still spy on everyone else. This was the “wow” dish; the others were also very good but more a triumph of good ingredients and nice plating than technique.
1 Like
this thread feels like the right vibes for this:
(bronson’s recent videos in the last half year have been next level nyc eating documentation)
3 Likes
Quick NYC Slice report (posted similar earlier but got lost in the server change).
L’Industrie: Fermentation has reached the New York slice. Dough feels a little more developed than your typical NYC. Toppings, cheese, sauce are fairly sparse. Closest comp for LA people is Bianco’s NY style. No photos unfortunately.
Mama’s Too: Squares are crispier than average. Sauce verges on salty. Crazy flavors (poached pear, cacio y pepe) are still fun.
Scarr’s: Kinda the platonic New York slice, though I wonder if this place would have be special thirty years ago. It’s a solid slice, prob my favorite of the bunch, and I was impressed by the Sicilian, soft like Sfincione, its progenitor.
Of note: their ordering flow is farkakte. Same dude takes orders, heats slices, and cashiers. Haven’t seen another slice joint do it this way. Super slow.
Slices aren’t really my nirvana (prefer new haven and neo-neapolitan), and I question waiting in line for more than ten minutes for any of these. A slice on some level is a utility. But was fun trying all these.
9 Likes