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.

...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've had dessert at Nougatine, it was really good. supposed to be awesome food.
Jean-Georges & Nougatine at Jean-Georges | Jean-Georges Restaurants New York | Nougatine & Terrace at Jean-Georges

Other dessert options: Limoni at Rockefeller, Oceana at Rockefeller, Chikalicious, Max Brenner Chocolate

if you like Indian food, this place was great:
Junoon NYC | The Finest in Indian cuisine
the make amazing cocktails too.

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.

I liked this for dinner:
https://www.abchome.com/dine/abc-kitchen/

I liked this non-NYC style pizza for lunch:
https://www.martamanhattan.com/

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/

other places we have on radar:
https://www.gramercytavern.com/
http://www.motorinopizza.com/
http://www.nixny.com/ (this place is vegetarian only, but has a Michelin star)
https://www.thenomadhotel.com/
https://rainbowroom.com/bar-sixty-five/ (roof bar)

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.

https://www.foodsofny.com/foods-ny-t...ours-overview/

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.

Awesome list. I think we found quite a few winners on here.


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.

You must be lost.
this is the food pic thread. not the liberal/political/crybaby thread.
kthxbi :)

you are what you eat! cwutididthar?

oh right. you can eat me.

is it liberal and crybaby to not want your body violated against your will?

yes

Y8s, I thought you liked it when I violated your body.

Delicious carbs will soon be had.

https://cimg0.ibsrv.net/gimg/www.mia...d365e602d2.jpg

Something about preparing food while handling a book from the public library gives me the willies.

You're afraid of being exposed to gluten from a library book?

Dude, get help.

Your waitress has just handled several dollar bills and a dozen dirty dishes. Do you really think she's washed her hands in the last 3 hours?

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.


https://cimg9.ibsrv.net/gimg/www.mia...c0bb89c6a8.png

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 shit 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.

I had a pan that did that, so I just bought another one.

I don't see any Le Creuset here peasants.

But I'm also paranoid about using my normal steak cooking cast iron on the glass top.

Overrated and overpriced.

BERGhoff

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 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.