Thanks!
Are they are still partnering with the chocolatier and do they still have the ginger snap cinnamon ice cream sandwichā¦yum? One of the employees cousins was making all of the non chocolate desserts. Strangest place ā¦ I was not turned off at all by the atmosphere like some wereā¦I actually find it weirdly comfortableā¦also the owner is super sweet and cute as a button
Lastly they frequently have coupons in either the clipper or essential magazines. Iām pretty sure I remember a chocolate and martini menu 
Wow, those look good. We were too full to have dessert both times we were there, but next time weāll have to leave room.
I find it comfortable too, I like ādiveyā places.
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Yesā¦the burger really was delicious ā¦ I need to go back
I think that was the swiss with caramelized onionā¦must have
been there with my sister for that itās her favorite burger
Was with my food nemesis and
life partner ;-( for the ice cream
Nice. I would have added more cheese and those onions to my burger had I realized.
If you like hot, ask for their house hot sauce. Iām still using it at home, and man is it hot.
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Latino not Latin ā¦sorry
I am really really enjoying www.ctbites.com
Thank you for posting the link
It is loaded with extremely beautiful food photography
Additionally I want to eat in just about every single place
that has been reviewedā¦I use it as a reference guide
when we are in the areas you coverā¦
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Donāt miss Baileyās Backyard in Ridgefield!
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Well thank you.
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Eating crow, again. For brunch this time.
I wasnāt impressed with my first visit to Modern Restaurant in New Rochelle, and put it down to my bias against their yuppie-fied persona vs the old Modern down the block, affectionately known as PSA in my youth.
At my friendās urging, we went back there for brunch today, and both āMikeyā and I liked it. Of course, the company was rip roaringly hilarious, but food and drinks and service and the table were great too. Of course, my friend added to the excellent experience.
Firstly, we found a spot around the corner so we didnāt have to valet park, and then found out that the lot at the former Terrytoons is free on Sunday. Yeah, thatās right, Terrytoons, where Mighty Mouse was created.
We asked for and got a nice big booth and there we sat, unhurried, for three hours. Right away, Clemente offered unlimited champagne - stop thatās all I need - mimosas, bellinis, or bloody maryās, for a little more than the teetotaler price. Ask for coffee if you want it, it isnāt offered for some reason.
The brunch is put out promptly at 11:30am and includes breakfast and lunch items, including fresh clams and shrimp. No omelet or carving station, but only āMikeyā missed them, I didnāt. Waffles, pancakes, eggs benedict, scrambled eggs, salmon, turkey, grilled veggies, salad items. fruit, potatoes, bacon, sausage, and ziti - enough for me.
Desserts were unassuming but a nice quality. The mini danish were especially good.
They have a nice back room for parties, but their minimum is 50 people.
So, for $43. and change, I have to change my opinion about Modern, and āMikeyā and I agreed to try them again one day for dinner.
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We went to a show at the Music Hall last night (great show - Boz Scaggs). We always used to eat at Chiboust before a show. Sadly, the owner, Jill died recently and she closed the restaurant a couple of years ago to raise money for her treatments. We have been in search of a new place since and for the second time at at Sweet Grass. I hate this place and I donāt know why. Partly because itās not Chiboust (not their fault). The food it good. Nothing to write home about but fresh and tasty. The first time we went it was packed and it made me nuts as the tables for two are crammed up against wall on one side and somehow, every time someone passed you got their butt on the other. They are āfarm to tableā and the design is minimalist. To me the design diner without the pancakes or any warmth at allā¦ Maybe thatās why. The menu is ok, not really to my liking but Iām not a big grain fan. Last night I had a burger which was passable and fries which were ok too. DH had fried calamari with a wasabi aioli that he like a lot. He also had a burger grass fed, of course. They donāt have expresso so DH also had a french press coffee which got pressed to early or something because it was quite week. Anyway, this is not a review at all. I really just canāt figure out why I hate this place. Next show is in September. Iāll have to study up!
Gwenn, I just googled Jill - what a terrible story, she was only 52. So sad.
From your description of Sweet Grass, I already hate it. I just checked Trip Advisor, and am suspect because Sweet Grass is up there in the ratings. However, they also like Twisted Oak, about which Iāve read good things, probably because they are supposed to have good cocktails.
Oh, and I hated Equus, ymmv.
I hated Equus too,and we didnāt even have to pay for our meal. It was comped because the company I worked for did a meeting at the hotel. BTW - what is ymmv. Oh, and are we twins?
LOL, separated at birth, no doubt about it.
ymmv - your mileage may vary.
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Boz Scaggsā¦I wish I had known 
How do you feel about Mint?
I like it more every time I go.
It may be too casual for you though.
I have pics of you are interested.
Yes, for before the show we like to sit for a bit and have a couple of cocktails!!
He was great. I think you can sign up with the music hall to get emails of their shows. We are members so we also get first crack at tickets
Yes, I would be cause Iāll head there myself for lunch!
Charcuterie and cheese of the day plate
steak panini, packed an unexpected but welcome beefy punchā¦Iām going to say it
is my favorite steak sandwich to dateā¦period
turkey brie and apple panini
everything was terrific the fries, I know you are a fan, are
excellentā¦
The best part of going to Mint is standing at the counter
sampling what you might be interested in purchasingā¦They have a treasure trove
of delicious itemsā¦If they have them, do not leave without sampling the raspberries.
They were unfortunately out last time I was thereā¦I was directed to try
some glazed spiced nuts as a substituteā¦they were amazing
There are a few window tables up front that you might like.
I reviewed on CH a while back but am not sure it is appropriate to leave that
link here.
<img src=ā//hungryonionstatic.nyc3.digitaloceanspaces.com/original/2X/c/c6cc5253299f5c513493e41c2c952a7b6cad8102.jpgā width=ā700ā height="525
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Looks great. I will check it out. I think you were the one who turned me on to the prime rib sandwich at Tarry Market too!
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Okā¦this is why the steak panini at Mint was so good:
Thinly sliced rib, marinated in soy and Worcestershire
caramelized onion
red pepper aioli
cheddar
ciabatta ( baked for this particular sandwich )
Itās short notice, so I doubt Iāll get any suggestions, but thatās okay. I know, Colony, where Iām dying to try the hot oil, but āMikeyā is not game. Francescoās is closed - who in the heck closes on a Sunday? - so there goes our favorite.
We donāt like thin crust so Lombardoās (blech) and even Land and Sea is out. so we settled on Michaelangeloās in West Harrison. Iāll be back to report, hope Iām not disappointed. I REALLY like their green and white pasta house special, so how bad can their pizza be?
ANYwho, I searched here (without luck) and came on a thread about pizza making in the Cooking section, so of course I had to add my two cents and thought Iād repeat it here, in case we want to go off on a pizza making tangent. I know there are better cooks here than I, so all suggestions are welcome. Thank you, Sampson, for allowing me to treat this thread as if it were my own blog.
I model this pizza after the Woodsy āMikeyā had and liked at Michaelās in Port Chester.
"After much experimentation, I settled on Birrittellaās frozen pizza dough. It can be had at our local supermarket or our local deli, and āMikeyā likes it, so thatās good. If Iām up to it, I make my own, but since āMikeyā doesnāt seem to appreciate it more than storebought, hey am I gonna do all that work? No.
I keep sausage (similar to āMikeyāsā fatherās homemade sausage, father since deceased) from the same deli that sells the dough in the freezer, as well as Costco mozzarella and Costco parmigiano reggiano.
I never drown my pizza in gravy anymore, so I keep Costco chopped tomatoes on hand.
So, when Iām in the mood, I cook up garlic and onion in olive oil, purree it - heaven forbid āMikeyā finds a clove of garlic - then add it back to the pot with the chopped tomatoes and cook it down.
I then broil some sausage with mushrooms in some olive oil, obviously taking out the mushrooms when theyāre brown and dumping them in the gravy pot.I brown the sausage to within an inch of its life, thatās how āMikeyā likes it.
No, I donāt eat my own pizza.
I broil two bags of dough (theyāre NOT a pound anymore, are you surprised?) on a cookie tin at 500 degrees for 5 minutes, it hardens the dough so it doesnāt get soggy on the bottom.
Thatās why I donāt do this often - for me, this is a lot of work.
I then assemble. On the browned dough, I sprinkle liberally with olive oil and the grated cheese. Then I dump on the sausage, taken out of the casing if I have the patience, otherwise just chopped. Then on goes the mozzarella, shredded in the food processor. Then the browned mushrooms. Then the cooked down gravy, making sure not to use too much liquid. Then some chopped hulled peppers, also from the deli. Then more cheese and more olive oil.
Then I cook at 425 (I think) degrees, and it suffices."
