Matt says:
Last Vietnamese breakfast ever at @MissionCantinaNYC? We're startled - the pho & the banhmi egg sandwich are both yummy & distinctive - but Danny Bowien says folks don't want it. Bummer. Come on LES people...
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Matt says:
we think the Bash Style Burger at @burgerandbarrel may still be @chefcapon's finest: onion & bacon jam, pickles & American cheese. Delicious!
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Matt says:
We've been devouring the Shakshuka at @12chairscafe for many years. It's two poached eggs, onions, peppers & tomatoes in a thick, slightly fermented sauce. Hearty & delicious! The Israeli salad adds a great cool complement.
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Matt says:
Hakata Motsu Hot Pot - special #dashi & chicken broth, Kobe beef Motsu (intestine), cabbage, Chinese chive (which seems a lot like cilantro), gyoza skin, garlic & chili pepper
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Matt says:
Oh that gnocchi - with morels, fava beans and Parmesan - shows just why @ChristianChef is so special: big, earthy flavor with hints of sweetness.
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Matt says:
Memories fade - but I'd almost swear that the #chile rellenos of my #TexMex childhood were a bit more about the #picadillo. This is one is mostly cheese. If that's your thing...
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Matt says:
Southern Hospitality Mac Daddy! Blue Velvet #Waffle served warm. Creamy pie crust #icecream w chunks of pecan #pie & #praline pecans. Damn! Crazy good!
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Matt says:
The best #risotto (and one of the best dishes) I've had in 2015 is mysterious: there's much going on here besides the visible #okra & #corn, the expected parmesan.
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Matt says:
wonderfully simple: whole pig, cooked at low temp in fat; chopped & served w #tortillas, cilantro & #salsaverde. The mix of parts brings a wild range of flavors & textures; the cooking method brings moisture & crunch.
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Matt says:
Best duck I've had in ages. #Dryaged, slow cooked in the #woodoven, it's funky, spiced with #Sichuan pepper, delightfully gamy but surprisingly pull-apartable in texture.
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Matt says:
cecina (chickpea-flour #pancake) with Calabrian #tunatartare (capers & #chilis) is yummy - and that 'make your own #taco' format just makes me happy.
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Matt says:
served with honeydew, mint leaves, fennel & crunchy baby cucumbers, it's a sponge & a platform - giving each bite a slightly different flavor. Fantastic!
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Matt says:
sautéed japanese eggplant, baby #bokchoy, carrots, bean sprouts, edamame, scallions, sesame lime dressing, w #quinoa & a big piece of #grilledsalmon - gives Community it's first real challenge for Columbia area healthy/yummy.
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Matt says:
heirloom #beans and rice with sautéed #garlic #greens, #slaw, house #pickles, #chipotle #soysauce & #avocado, plus #eggs w that #guacamole. It's awesomely eye-openingly textured & tangy & delicious.
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Matt says:
This may be the perfect sandwich. The house salmon has a hint of #gravlax sweetness. The whitefish is big chunks, a hint of smoke, no distractions. Proportions are right.
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Matt says:
#Sturgeon: great. House #smokedsalmon: great. Combo: even better. More terrific #smokedfish & #bagels, with dramatic orchestral accompaniment, makes this a fine setting for a brainstorm.
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Matt says:
Whey-#brined young chickens from Curly Homestead Farm make super tender & delicious #friedchicken; fantastic sides (#kimchi labneh, #bluecheese & kohlrabi #slaw)
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Matt says:
brined neck & shoulder meat, dry-rubbed & smoked, with sweet onion jam. Bites vary - fatty or chewy, sweeter or porkier - but each is delicious.
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Matt says:
Apparently carbon filtration makes it grey (and more digestible). I doubt I could blind pick it from a white buffalo - but it's more fun to cut this #cheese (it bleeds milky white)
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Matt says:
One of our favorite chicken soups - from 'El Rey Del Pollo' - puts lots of chicken & yuca in a rich broth. Yummy - and at just 5 bucks a bowl, a real bargain.
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Matt says:
The Funghi Pizza - fontina, hen of the woods, chanterelles, red onion, thyme - with egg on top & Negroni accompaniment is meatless deliciousness!
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Matt says:
Inspired by babka, made with the classic Dough base, they're rolled, sliced, braided & baked - making them denser & more bread-like than the doughnuts.
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Matt says:
this dish merges Cuban-style moros (rice & beans) with Mexican-style tortilla & tomatillo salsa - for a crunchy, tangy, earthy, yummy meal. Way more fun than ham & eggs...
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Matt says:
may be my favorite salad in NYC right now. The awesome @choibites manages to merge big spice with delicate leaves & bacon; delicious complexity results!
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Matt says:
Avocado toast is everywhere - but this one is particularly nice: tahini, confetti tomatoes, sunflower sprouts (I omit the feta in favor of a poached egg).
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Matt says:
The taco problem: quality ingredients, strong execution, cute room, great service... but no crowd. Why? A benchmark problem? Hard to push prices up when you're in a "value" category.
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Matt says:
My grandfather's comfort food - chopped liver - never came with tiny radishes - but we like this one a lot (raisins & nuts & crunchy bread too).
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Matt says:
Mixed feelings: I love the components - but there's so much going on that the great burger fades a bit deep in the mix. I preferred the Classic.
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Matt says:
We've had this steak frites lots of times over the years. The place was important. But today, late at night, it feels big & empty (and the meat is only ok),
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Matt says:
Gjelina is a special restaurant - so I expect it all to be extra good - but I'm still surprised at just how terrific the local tomatoes are.
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Matt says:
This is highly concentrated tomato, compressed into a square and lightly fried, like agedashi tofu. It's served in a powerful umami pool, with a slice of eggplant & a shishito. Amazing!
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Matt says:
A LaFrieda burger, with the proper onion, bacon & bun - tragically overcooked! Not enough time for the offered re-do. Not possible to eat well done. Tragic.
The best dishes at your fingertips.
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