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Haven't actually booked a hotel yet. Looking at the Upper West Side. Open to suggestions on that as well though. Never been to NYC. This trip just popped up with the wife's work so we decided to make a long weekend out of it.
Headed to NYC for a few days at the end of the month. Probably staying in the Central Park area. Anyone have restaurant suggestions? I'd like to keep it sub $100/person, not quite a big shot like Braineack.
...so not Per Se. I really want to go here. If you don't have Thomas Keller money, you can still treat yourself to Bouchon Bakery in Rockefeller.
I was disappointed by Bar American; it was bad whatsoever, but having eaten at Mesa Grill, it was a little bit of a let down in the flavortown department. I still really want to go to Gato, pretty sure nice next we are there that's where we'll eat.
If you love bagels, and have an hour to wait in line, try ess-a-bagel. Or Sarabeths was really tasty. never been, but this place was supposed to be good for breakfast too: http://www.parkermeridien.com/eat/normas/
If you're looking to see a few different neighborhoods, have a nice walk, and try a few small things..............I'd suggest checking these out. And they are very budget friendly.
Did the "Original Greenwich" and "Chelsea Market/Highline" Tours with my ex-wife about 5 years ago. Fun, affordable, get to try a variety of little finger type foods from a variety of places.
The upper west side is just a short subway ride away.
...so not Per Se. I really want to go here. If you don't have Thomas Keller money, you can still treat yourself to Bouchon Bakery in Rockefeller.
Awesome list. I think we found quite a few winners on here.
Originally Posted by z31maniac
If you're looking to see a few different neighborhoods, have a nice walk, and try a few small things..............I'd suggest checking these out. And they are very budget friendly.
Did the "Original Greenwich" and "Chelsea Market/Highline" Tours with my ex-wife about 5 years ago. Fun, affordable, get to try a variety of little finger type foods from a variety of places.
The upper west side is just a short subway ride away.
I'll show these to the wife. We are typically about doing our own thing but this might be good since we have a fairly limited time.
Call me ol fashion, but I can't stand that texutre on new lodge pans. Sure they're "pre seasoned," but I bet you'll have a much better stove life if you wear it down with one of your many car related tools and re-season it from scratch.
left-rear pan is my grandmas that I took down to bare iron.
left-front is a several-year-old lodge that was not de-roughened.
right-front is a slightly newer lodge dutch oven that's even rougher.
Ever try to dry that **** with paper towels? No of course not, because you can't. You can only make tiny, greasy shreds of paper towels that stick to the pans.
We have some, but I never use them as I almost never cook anything that takes long time to get done. I've done Zharkoe - beef and potato stew of sorts. Delicious, but takes longer than I can usually dedicate.
I bet you'll have a much better stove life if you wear it down with one of your many car related tools and re-season it from scratch.
I keep trying to figure out what kind of grinder you'd need to really precisely put a flat, smooth finish onto one. Like a head / block surfacer, but able to reach down into the pan.
04-04-2018, 09:12 AM
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