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New York Eats

Your host is Carolyn Hahn.

What are your favorite restaurants? Tell all. Also, interesting newcomers, queries, secret food sources, and dining nightmares so we know what to skip.

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Carolyn Hahn - 01:50pm Jan 18, 1997 EST (#1 of 171)

My friend Sumo (Canadian, despite the name) says you can tell a good restaurant by whether their house wine is good (also by the bread--she says there's no excuse for bad bread in New York). So I was glad Ruth Reichl's Diner's Journal the other day discovered the chef from Odeon has now moved to Independent, nearby, and when she asked the waiter why everybody was drinking the same wine, he told her it was because it was "decent and not expensive." A good start.

New York Magazine has a picture of the chef from Bistro Jules (on St Mark's) who is now at his new place in Park Slope, Max & Moritz. Bistro Jules was one of my favorite places: good food, beautiful, and cheap. So:

1) Lucky Park Slope

2) I hope Bistro Jules will find a suitable replacement.

Still trying to figure out what I think of Gael Greene's latest discovery, featured in the same issue: "Chipotle-sourdough pretzel nuggets with roasted garlic undertones." Sounds complicated and slightly painful ("One bite keeps your mouth radiating for minutes").Somebody else can try it and report back.

skyvue - 03:37pm Jan 20, 1997 EST (#2 of 171)

There's a brand new "gourmet" soup place that just opened today on 17th street. Daily Soup is the name, I believe (there is another location in midtown, or so I'm told). I'm anxious to give it a try but the prices...yikes! Seven or eight bucks for a decent sized container of soup...it'd better be damned good soup.

maupin - 08:30pm Jan 20, 1997 EST (#3 of 171)

Where's Max & Moritz? I'm always looking for decent food in Park Slope.

carolynhahn - 10:13pm Jan 20, 1997 EST (#4 of 171)

Max & Moritz is Seventh Ave near 14th St (Wow, isn't that pretty far down? Park Slope is growing). The only twist from Bistro Jules is the Vienese turn on the Austrian and French food. Good luck, please check it out.

Anyone else--please come up with: decent food on the Upper West Side (how's that Turkish place that just opened in the West 70's? Also, is there anyplace in midtown with better food but the same prices as la Bonne Soupe or is it hopeless?

Carolyn Hahn - 10:23pm Jan 20, 1997 EST (#5 of 171)

Oh, and Skyvue, that does sound like a lot for soup.

Are they spreading? There's another Daily Soup on 41st near 6th Ave. I can never tell all those soup places apart. I just don't think I want to go to the one where the guy snaps at you if you don't have your order ready when he calls on you. Life's too short.

feros - 09:23am Jan 27, 1997 EST (#6 of 171)

I heard that some NYC restaurants are recycling bread. They serve the bread again. This made me feel sick, and made me wonder about salads, soups, etc.

carolynhahn - 05:43pm Jan 27, 1997 EST (#7 of 171)

Egad. That is too scary to contemplate. Where exactly did you hear this?

rtney - 09:18am Jan 28, 1997 EST (#8 of 171)

Though not a "NY Eats" question per se, maybe someone has an answer: Several months ago the NYT published a story on Hanger Steak--what it is and how to cook it. I REALLY need to get a copy of the story...any suggestions?

carolynhahn - 05:23pm Jan 28, 1997 EST (#9 of 171)

Hmmm. I'm pretty low tech, so not sure what to tell you. You can do a Nexus search if you have access to that (don't ask me *anything* about that). You can ask the threadmaster here for help in finding something that's online somewhere, and I know the NYPL must have the paper on microfilm if all else fails. Hope this helps!

Then come back and tell us about hanger steak. I may have read the article, but in all honesty it's never occurred to me to *make* it and a quick survey of cookbooks (James Beard, Patricia Wells, anybody?!) reveals nothin'

Good luck.

bplatt - 05:19pm Jan 30, 1997 EST (#10 of 171)

I'm still looking for a good - read authentic - small, french restaurant on the upper east side. So far Trois Jean on E. 79th is the leader, but it still lacks a certain je ne sais quois. I've been to France on numerous occasions and while some restaurants come close, I'm not sure any of them duplicate the true French experience. I'd welcome other comments and suggested restaurants. B. B . Platt

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