Michelangelo is owned by the same people who own Pizza, Pasta & Things in Port Chester, among other less than notable operations. I hope the kitchen is better…let us know.
And at some point, could you elaborate on your dislike for Lombardo’s in White Plains. Is it a parking thing; is it a ‘yuppie’ thing?
We didn’t go there, gutreactions, we ended up at Silvio’s in Thornwood and ‘Mikey’ didn’t like the pizza as well as Francesco’s.
I’m not sure about Lombardo’s - we’ve only been twice, the first time for pizza, and the next for a meal, and weren’t impressed. And the vibe was definitely ‘yuppie’ (then again, we live in a ‘yuppie’ neighborhood), an instant turnoff.
But we don’t find anyone else who agrees with us, so we’ll have to give it another try. Although ‘Mikey’ is more loathe than I. Definitely not a review that would cut it as professional - 
Bailey’s posted their spring menu. Leg of lamb - yes!
http://www.baileysbackyard.com/assets/dinner_menu-website.pdf
1 Like
I’m curious why you keep trying new place for, say, pizza. If you have one or two faves, why not just stick with those. Regarding “yuppies,” that stands for “young urban professionals.” Not sure what the problem is there. What I find is that those places have some of the best food cause they have discriminating customers with some money to spend.
I try new places because I like to try new places - see the heading on this thread.
Regarding your opinion of yuppies - um, yeah, okey.
Oh, I love to try new places but I always have a few that are the gold standard for certain dishes so I go back to those regularly for a particular dish.
Thank you for posting … the menu looks great and I love this guys sense of humor!
1 Like
And the chef is incredibly talented.
1 Like
Going to check out the new mine tomorrow night.
1 Like
Gack. Dagnabbit and blast.
Sichuan Pavilion in Portchester has permanently closed.
Did you get there? Great?
Coming up - don’t forget to post!!
Hi Gwenn!
We never got to Bernard’s.
We ended up going to Morgan’s Fish House in Rye. My Sidecar was perfect, we got the exact table I requested, and the service was stellar.
Still, it wasn’t special, so I still look forward to Bernard’s … someday. 
1 Like
If we get there Friday I’ll let you know!!
Sounds good.
I finally got to Burrata yesterday and as noted, it was very good. Good in the new flatbread pizza type of pizza with whispers of toppings, but by the time I got through with mine - threw my salad on it, along with grated cheese, crushed red pepper and sugar - it was quite good. Even hubby, the new yuppie pizza convert, liked it as leftovers.
The company was outstanding.
The calamari appetizer ordered by a friend was excellent. I wouldn’t try the kale - vile weed - ordered by another, but she deemed it good. My salad was good.
Calamari friend had a calzone and liked it, kale lady liked her pizza, as I did mine. We all had dessert, and they were good too.
The bill for drinks, appetizer, pizza/calzone, and dessert for 3 was - $50. each. My grandmother would be aghast.
But I was here about the Lolo Ono. As pictured in another thread, it was hefty. Heavy on the rum, I liked that, but not intoxicatingly so. Very interesting flavors. Personal preference, I didn’t like the cinnamon overtone, but overall a very interesting drink.
I’ll be back for the other libations in the ‘Liquid Kitchen’.
But - I’m no expert, but after a drink is made, shouldn’t it be brought to the table? Mine wasn’t, I was watching. It was made, put at the end of the bar, left whilst a bar patron had a beer pulled, left some more while another bar patron had their setting laid out. Then I got my Lolo Ono.
Oh, and of course I parked for free two blocks away and walked. You didn’t think I’d pay to park to eat, did you?
The Lolo Ono was designed as a modern take on a traditional tiki drink. If the cinnamon was overwhelming, that is a problem on the bars part. The cinnamon should be balanced by the other spices and flavors, with ginger and rum the major flavors. It’s made with several types of dark rums, ginger, orange, lime, cinnamon, vanilla, and Angostura bitters. I am no longer consulting to the restaurant and haven’t since Nov. 2015, so I have no control over consistency anymore.
In any restaurant, if you are at a table and order a drink in any restaurant the bartender makes the drink and puts it in the service area for the server to pick up. Then it is up to the server to get it to the table in a timely manner. Sometimes that is immediate. Sometimes it may take a minute or two as the server is busy serving someone else. If it takes too long, that is a problem. Again, I have no control over lapses in service anymore.
Hopefully your drinks are served faster next time. If you eat at the bar drink service is much better.
If the cinnamon was overwhelming, that is a problem on the bars part. — yup, I figured that.
The bartender was the server. Or vice versa. I guess they save money at lunch time.
I’ll try going back for dinner next time. Violette’s First Fling and Pomp(lemousse) & Circumstance sound particularly interesting.
Nope, not a slam on you, just curious about practice. Glad to see I was right.
Oh, yeah, I forgot, the bartender gets assigned two tables to serve to, as a way to help equalize tips.
Violette’s First Fling and Pomp(lemousse) & Circumstance are two cocktails that the head bartender designed in early Spring. He actually designed over half the cocktails on the current menu. I haven’t tried them, but if they are good, and well balanced, I’ll take the credit, since I taught him how to create or correct a good cocktail into a great one. Of course if the cocktails aren’t good, I absolve myself of all blame because obviously he didn’t learn what I taught. ;-)>
2 Likes
Thanks. Are any of these designed by you?
Stirred: Senor Negroni; Vermontinez; Homes&Churches; The Perfect Gentleman; Barrel Aged Old Fashioned #3.
Shaken: Mexi-Cali Punch; Milano Mule; Specialino Fizz; El Diablo.
I know this isn’t the liquor thread, but have you ever had Vikingfjord Citrus Vodka? I found it at Wine Warehouse, buy one, get one free. I was dubious - not sure if it’s top shelf, and only got two. I liked it so much I want to go back for a case. Meanwhile, I’ve been to two supermarkets in search of Rose’s Lime Juice, and they were both out. Maybe David Chen learned how to make a vodka gimlet?
