By New York Onions, for New York Onions (and visitors).
A single thread for us to share what we’re eating out through the year — the memorable, the passable, and the cautionary tales too.
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Continued from:
Our second time at hawksmoor, mostly because we have a credit card which “forces” us to spend money at a curated list of restaurants and it was tough to get a reservation at places we might have preferred.
When I was working, wall st clients inevitably wanted to go to steakhouses so I have broad experience with the nyc steak landscape. I was a little nonplussed after our first visit but I really liked this cooked over charcoal rump steak. Not as tender as a filet but full of flavor. And who doesn’t like beef tallow fries? Well, it turns out my wife’s were undercooked. I’m sure they would have happily replaced them, as the service was exemplary, but in a nod to age and waistline, we decided to share mine.
Their lunch special is something like two courses for $40, three for $55. We rarely order dessert but, under pressure to spend our statement credit, gave it a try and they were both excellent, among the best I’ve had in a NYC steakhouse.
They must have gotten written up in a guide book, looked like a lot of tourists ordering the same exact dishes, mostly popovers and hamburgers, both looked great.
Best,
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We’ve been — friends picked it for a birthday 2 years ago — and thought it okay, but nothing more. Nice room, excellent service, steaks a notch below other places we like & prices a bit over what they should be. Last year we were in a hotel in Dublin close to their place there, but decided to not go. Glad your lunch was good.
I had much the same impression after our first visit but their charcoal grilled rump steak served with tallow fries for $25 at lunch, to my eye, seems like a bargain. I was in dublin for a week or two for work, found the food fantastic, I think you made the right choice passing on a chain steakhouse that we have in nyc.
best,
Lemon drops, I understand, can be cocktails, too. This one, from Joe’s Sicilian Bakery in Bayside, Queens, was the prelude to a nearby meal, so a three-cookie lunch was out of the question.
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When I saw your pic, I thought you had happened upon a rare winter west Indian (Gujarati / Rajasthani) sweet delicacy called Ghari (or Surati Ghari, for the town of Surat which is famous for it).
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do you think these are really good lemon drops? they seem much thinner on the ground than in the past!
Oh, I wish! That’s a delicacy I’d love to try.
Also, “rare Indian winter west Indian (Gujarati / Rajasthani) sweet delicacy” — You’re setting an early standard, in this thread, for the longest stack of adjectives!
lol
I’m half asleep
(Btw I showed my sis a pic of your lemon drop and she’s yelling at me now for showing her a pic of Ghevar at a time of night when it cannot be procured 
)
ETA: I’ll try to remember to bring some back
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Not sure what this means. Smaller diameter? Insufficient glaze? In any event my encounters with lemon drops (of any sort, cookies or otherwise) are few and far between, so I’m not the one to make comparisons.
Pretty sure she means “rare.” As in hard to find, not undercooked.
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sorry dry (not just made to be dry and hard as some of the breadier ones are but tale/dried out) , not enough real lemon flavor in the glaze….but then maybe I am not spending as much time in italian bakeries or neighborhoods (shrinking) as formerly
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I think you’d like these, provided you don’t need to make a dedicated trip to Bayside. On another forum someone recommended Rose and Joe’s in Astoria. I’ll keep an eye out for others.
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Success! @Ike, @DaveCook and I had lunch here today and shared two of the soups: Signature Sauerkraut (spicy) and Green Sichuan Pepper. Each came with add-ins; we chose vermicelli, enoki mushroom, seaweed knots (excellent), lotus root, wood ears and tofu skin (not a good version). I preferred the Sichuan, Dave liked the Signature, and I’m not sure which was Ike’s fave! The Sichuan had a nice amount of heat, and mala from the peppercorns. But the pickled flavor that I was most interested in obviously came through more in the milder dish, which had pieces of cabbage. Note that these are supposedly single servings, and you could take a bath in them.
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Is this a Sichuan restaurant? I’m confused by the name, but the food looks great!
Very close to where we used to hang out back in the day…
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The restaurant doesn’t brand itself as Sichuan, but a lot of the menu leans that way.
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Some of the food is clearly Sichuan, but they also serve Orange Chicken as a lunch special, so they cast a pretty wide net!
Ive pretty much always had this dish at Sichuan restaurants starting I think with Legend of Taste in whitestone many years ago - maybe its achieving liftoff in other venues now. Or more likely a sichuan tilted resto on the UES is hedging its bets by offering more mainstream dishes to the locals as well as specialty items.
Glad the meetup happened!
That came up in the lunch conversation!
3rd & 13th, this was.
Oh, that looks like a mashup of the two soups we had. But I don’t think any pickled mustard greens were involved (I make that at home a few times a year) - some kind of light green cabbage, not Napa.
The Ziggy clan just went Bananas in East Village. A one year old Bananas theme restaurant opened by two young guys with extensive NYC cooking experience including Michelin. Playful, Asian, New American / Nola mesh. Gimmicky, but there’s a story behind the name, and the food is mostly excellent. The Étouffée with shrimp and shrimp wontons is reason enough to go. Chicken Liver Mousse with pickled scallions, and Char Siu were other highlights. Their octopus sounds promising as well but they were out. Feeling lazy. Full story here…
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