Text 9459, 91 rader
Skriven 2008-06-24 17:01:32 av hap newsom (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: RE: steak 496
=====================
Hiya Michael!

->  HN> Which might lead one to think that (a)
->  HN> the waiter wrote it down on his
->  HN> ticket so that it was not clear which steak
->  HN> got which treatment or (b) the cooks
->  HN> in the kitchen can't read for doodly squat or
-> 
-> I'm pretty certain it was (b).
-> 
Would not be the first time that the kitchen
staff didn't believe what the waitstaff wrote!

-> Yesterday, I asked for a steak very rare, and the
-> waitperson said, black and blue, right, and I said,
-> even rarer than that. It came perfect. But that's
-> New York.
->
Glad you could get it the way you like it!
 
-> It was at the Fairway Cafe, which is upstairs from
-> the Fairway grocery store on Broadway in the 70s.
-> I don't know why it's there, but people come in
-> from miles around to feast on quite good food at
-> quite merciful prices. I started with stuffed clams,
-> which came in a sauce of olive oil and clam broth:
-> five littlenecks and a cockle with your usual herb
-> and bread topping and, thankfully, no cheese. This
-> went well with a Muller-Thurgau from Cantine Terlau,
-> which was nice and acid but not jarring, with a
-> creamy aspect and a citrusy punch.
-> 
I like clams, but not nearly as much when 
when they are topped with cheese....and I
LIKE cheese! Tom Pantley has a steamed 
clam appetiser that he serves in a large 
(hold about a quart I think) Martini glass!
Vermouth and herbs combine with the clam
nectar to make a most delightful dish! 

-> The 10-oz sirloin strip was done perfectly; it came
-> with thin-cut fries. Glorious, especially terrific with
-> two California Pinot Noirs:
-> 
-> Radio-Coteau La Noblina 06: pineapple, sage, full ripeness,
-> light body, honeysuckle, pepper;
-> 
-> Sea Smoke Southing Pinot Noir (Santa Barbara) 05?: pineapple,
-> a touch plasticky, chocolate, rich, a touch sweet, and though
-> I didn't like it as well as the above, quite nice with the
-> food.
-> 
Hmmm both sound pretty decent...prices? Last night 
I opened the cheap bottle of pinot that we got at 
Equin on your last visit. $4.99 a bottle and imported 
from France as well!  PINOT EVIL, (no vintage) 
Vin de Pays de l'ile de beaute. Not bad but a 
bit "thin" almost as if it were watered down.
Cherry, pear, vanilla, and tobacco(?). A bit
acid, good legs, and nice color. Went very well
with hamburgers and sautee'd mushrooms and 
baked beans with bacon. Certainly worth the 
$4.99, but I don't think it merits a much bigger
price than that!

-> For dessert I asked for creme brulee, but they were out, so I
-> had a flourless chocolate hockey puck that was quite delicious
-> but overpowered the Ch. Latour Blanche 89 with its moderate
-> sweetness, stone and tropical fruits, botrytis, vanilla: a
-> classic type Sauternes, just now ready to drink.
-> 
I make a quite decent flourless chocolate hockey
puck...about 10 inches across! 

-> The sirloin is $28 a la carte ... the prix fixe, on which it
-> is included, is $32 and includes appetizer and dessert. If I'd
-> wanted a filet, I believe that it would have been less off
-> the prix fixe than a la carte, for what appeared (from the
-> other end of the table) to be a full-size serving. Go figure.
->
$28 isn't bad for a decent cut of beef, and for another $4 
you get an appy and a dessert, sounds like a good deal to me!

BTW Felix had a slightly sprained ankle, and should be ok for
his next start. Shame he had to leave the game before he
qualified for the win!
Thanks for the Call!
chat with you soon!
hap 
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