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Quirky West Village eatery Shopsin’s finally closes for good. Once more, with feeling: the Shopsin’s menu and Calvin Trillin’s classic piece about the restaurant in the NYer.
Update: James Felder wrote a nice remembrance of eating at Shopsin’s on its final day for Serious Eats. (thx, adam)
At one of the few chain restaurants in Chinatown today, I witnessed a Spanish-speaking cashier taking an order from a Cantonese-speaking customer off of an English-only menu. It took awhile, but the woman seemed satisfied as she left with her food.
The cheapness and small footprint of flat panel TVs has made it much easier for restaurants and bars to just hang them up any old where…and spurred on by the recent World Cup festivities, that’s exactly what’s happened in NYC.
Notes from day 3 at PopTech:
Chris Anderson talked about, ba ba baba!, not the long tail. Well, not explicitly. Chris charted how the availability of a surplus in transistors (processors are cheap), storage (hard drives are cheap), and surplus in bandwidth (DSL is cheap) has resulted in so much opportunity for innovation and new technology. His thoughts reminded me of how surplus space in Silicon Valley (in the form of garages) allowed startup entrepreneurs to pursue new ideas without having to procure expensive commercial office space.
Quick thought re: the long tail…if the power law arises from scarcity as Matt Webb says, then it would make sense that the surplus that Anderson refers to would be flattening that curve out a bit.
Roger Brent crammed a 60 minute talk into 20 minutes. It was about genetic engineering and completely baffling…almost a series of non sequiturs. “Centripital glue engine” was my favorite phrase of the talk, but I’ve got no idea what Brent meant by it.
Homaro Cantu gave a puzzling presentation of a typical meal at his Chicago restaurant, Moto. I’ve seen this presentation twice before and eaten at Moto; all three experiences were clear and focused on the food. This time around, Cantu didn’t explain the food as well or why some of the inventions were so cool. His polymer box that cooks on the table is a genuinely fantastic idea, but I got the feeling that the rest of the audience didn’t understand what it was. Cantu also reiterated his position on copyrighting and patenting his food and inventions. Meg caught him saying that he was trying to solve the famine problem with his edible paper, which statement revealed two problems: a) famines are generally caused by political issues and therefore not solvable by new kinds of food, printed or otherwise, and b) he could do more good if he open sourced his inventions and let anyone produce food or improve the techniques in those famine cases where food would be useful.
Richard Dawkins gave part of his PopTech talk (the “queerer than we can suppose” part of it) at TED in 2005 (video).
Bob Metcalfe’s wrap-up of the conference was a lot less contentious than in past years; hardly any shouting and only one person stormed angrily out of the room. In reference to Hasan Elahi’s situation, Bob said that there’s a tension present in our privacy desires: “I want my privacy, but I need you to be transparent.” Not a bad way of putting it.
Serena Koenig spoke about her work in Haiti with Partners in Health. Koening spoke of a guideline that PIH follows in providing healthcare: act as though each patient is a member of your own family. That sentiment was echoed by Zinhle Thabethe, who talked about her experience as an HIV+ woman living in South Africa, an area with substandard HIV/AIDS-related healthcare. Thabethe’s powerful message: we need to treat everyone with HIV/AIDS the same, with great care. Sounds like the beginning of a new Golden Rule of Healthcare.
2.7 billion results for “blog” on Google. Blogs: bigger than Jesus.
If you’ve ever used any of the various menu sites out there, you may have noticed that the menus are occasionally not as up-to-date or complete as they could be. A typical response in the blogosphere to a situation like this is to fire off a snarky missive about how menu sites suck, wish harm on the site’s owners and their children, and why don’t they just die already, those sucking bastards, and basically overreact in such a way as to make the writer feel temporarily better and all but ensures that nothing constructive comes of it.
Since its launch last year, I’ve admired the tone of Eater, a site about New York city food and dining. The site strikes the right balance between criticism, enthusiasm, insider knowledge, and detatched reportage while covering a topic where too much of any one of these is deadly for the reader. Last week, Eater took note of the menu site situation, but instead of just complaining, they went looking for some evidence and reported the results:
Last week, Eater began an exhaustive investigative series called MenuGate. For those who think we’d forgotten about it, ten-hut. Tomorrow morning, we’ll be conducting a SPOT INSPECTION of the major menu site players, then scoring them on how accurate (or inaccurate) their menus are. The benchmark will be the menu that’s freely available, at this very moment, on the restaurant’s official website.
In canning the snark, offering fair criticism, and letting the results speak for themselves, Eater made it possible for the menu sites to respond in a congenial fashion:
We saw you chose 11 Madison Park this morning to do a menu comparison and our menu was out of date. To be fair, we waited to let you investigate the differences before we updated the menu, even though we noticed the menu had changed. In any event, now that you’ve written your piece, we have updated the menu as we do for restaurants everyday. We have a team specifically assigned to update menus and we receive user submissions as well to let us know about restaurant changes.
The end result? The situation improved for everyone. A small improvement perhaps, but MenuGate is an ongoing Eater feature so we can expect future improvements. And perhaps when the menu sites get tired of taking their lumps each time around, MenuGate may lead them to think of better ways to keep their menus up-to-date and useful. Anil Dash wrote a post two years ago about how bloggers could take positive action against “Stuff That Sucks”:
I’m proud of what [bloggers have] done in creating so many different weblog communities, and I don’t want our legacy to be one of having the positives overshadowed by our frequent, though understandable, tendency to be unkind or uncivil to those we’re communicating with.
The way Eater has approached the menu sites issue is certainly a good example of what Anil was talking about. Good show.
Megnut’s got the scoop: Gourmet magazine has named Alinea the best restaurant in the US, amazing considering its only been open a little more than a year. “[Grant Achatz] is redefining the American restaurant once again for an entirely new generation. And that — more than his gorgeous, inventive, and delicious food — is what makes Alinea the got-to-go-to restaurant in the country right now.” (I would argue that the food is the real reason to go, but whatever…)
An outpost of Philly Slim’s, a restaurant specializing in Philly cheesesteaks, recently opened up near our apartment. In the weeks since its opening, the place has been near-empty every time I’ve walked past it. Without proper intel (i.e. a recommendation from friends or perhaps New York magazine), no one in the neighborhood wants to make the first move; when people wander by to glance at the menu, they take its emptiness as a sign that the food’s bad and head somewhere else for a meal. It’s a real catch-22 situation.
Last week, we were in the mood for some serious comfort food, so we tried out Philly Slim’s. And surprise of surprises, it was good. Really good. I tend to be disappointed by most steak sandwiches — the meat is usually thick, tough, and looks like it’s been boiled for weeks — but Philly Slim’s steak has a nice flavor and is sliced/chopped thin. The roll is nice & soft and doesn’t overwhelm the rest of the sandwich. The rest is pretty straightforward…Cheez Whiz, BBQ sauce, mayo, pickles, bacon, onions, mushrooms, tomatoes, and lettuce are among the toppings you can get on your sandwich. Add a Philadelphia-area soda, some onion rings, and a Tastykake for dessert, and you’re golden.
Bottom line: if you’re in the Union Square area and hungry, check out Philly Slim’s on University between 12th and 13th Streets. Ignore the lack of line and head on in.
Yikes, the Shake Shack failed their recent health inspection….and bad.
A few photographic reports of meals at El Bulli, Ferran Adria’s highly regarded restaurant in Spain.
I Like Killing Flies is a 2004 documentary about Shopsin’s, a unique NYC eatery. Playing at NYC’s Cinema Village this coming weekend. See also Shopsin’s menu design and Calvin Trillin’s classic NYer piece.
One of the first reviews Ruth Reichl wrote as the New York Times food critic was of Le Cirque, a fancy French restaurant in midtown Manhattan. In the now-famous piece, immortalied in her memoir, Garlic and Sapphires, Reichl compares the service she receives at the restaurant as a welcomed reviewer with that as an average Jane. From the review:
Over the course of five months I ate five meals at the restaurant; it was not until the fourth that the owner, Sirio Maccioni, figured out who I was. When I was discovered, the change was startling. Everything improved: the seating, the service, the size of the portions. We had already reached dessert, but our little plate of petit fours was whisked away to be replaced by a larger, more ostentatious one. An avalanche of sweets descended upon the table, and I was fascinated to note that the raspberries on the new desserts were three times the size of those on the old ones.
Thirteen years later, current food critic Frank Bruni reviews the newest incarnation of Le Cirque in today’s Times and echoing Reichl’s technique, finds that little has changed:
I also experienced Le Cirque’s famously split personality, half dismissive and half pampering, depending on who you are. On my first visit, when a companion and I arrived before the two other members of our party, a host let us know we should wait in the bar area not by asking or telling us to go there but by gesturing silently in that direction with his head. Most of the seats were occupied, so we stood. Over the next 10 minutes, no one asked us if we wanted a drink or anything else.
After we were taken to our table, servers seemed to figure out who I was and offered to move us to prime real estate with better sightlines. (We declined.)
So on a subsequent visit I sent three friends in ahead of me. One sat at the bar for 15 minutes without getting a server’s attention, and a bartender quarreled with the two others when they asked that the charges for their Champagne be transferred to the table. At a place as self-consciously posh as Le Cirque, such a request should be granted instantly.
But I was treated like royalty when I showed up, and on another night, when I dined with a filmmaker whom the staff also knew, soft-shell crabs, which weren’t on the menu, appeared almost as soon as she mentioned an appetite for them. They were fantastic: crunchy, meaty, sweet.
I can’t imagine wanting to go someplace like that when there’s so many other places with food as good or better and where the service is friendly, helpful, and accommodating for everybody. I guess that’s the side of New York I don’t like.
Here it is, the awful truth. After sampling In-N-Out Burger twice this past weekend (a cheeseburger with raw onion and, 4 days later, a Double Double w/ no onions) and having had several Shack Burgers this year (my most recent one was a couple of weeks ago), an adequate comparison between the two can be made. The verdict?
The Shake Shack burger wins in a landslide. It’s more flavorful, features a better balance of ingredients, and a yummier bun. On the french fries front, In-N-Out’s fresh-cut fries get the nod.
Courtesy of Mena, something to keep in mind: a cheeseburger at In-N-Out is $1.85 while a similarly appointed Shack Burger is $4.38, almost 2.5 times as much. SS french fries are nearly twice the price of In-N-Out fries. The burger comparison is an unfair one because, despite its location and style, Shake Shack is a restaurant and In-N-Out is a fast food joint. That the burgers are even close enough to compare — and make no mistake, I still love the In-N-Out burger — says a great deal about In-N-Out.
From a Guardian review of Heat, Bill Buford’s new book on, in part, celebrity chef Mario Batali:
Batali would play Bob Marley songs on the sound system, knowing the New York Times restaurant critic was a fan. He would berate staff who failed to recognise celebrities, who must be served first and given special treatment. To make a humble fish soup called cioppino, he would rummage through bins and chopping boards, collecting left overs (tomato pulp, carrot tops, onion skins), then price the dish at $29 and tell the waiters to sell the hell out of it or be fired. Short ribs prepared in advance, wrapped so tightly in plastic wrap and foil that they wouldn’t spurt sauce if stepped on, would keep in the walk-in fridge for up to a week.
Maybe that’s why a recent trip to Babbo was not the top-shelf experience we expected.
A weblog about finding a decent lunch meal in midtown Manhattan. My suggestions: Mendy’s deli in Grand Central (great chicken salad on rye), any Hale & Hearty for soup, and Little Italy on (I think 43rd) for pizza by the slice. Oh, and isn’t there a Daisy May’s cart on Park Avenue? (via tmn)
Wendy’s announced they are removing the “Biggie” designation from their fries and drinks because the term confused customers. The former “Biggie” size will now be “medium”, “medium” will be “small”, and a new “bigger than Biggie” size will be called “large”. Clear?
Taste of the New York Subway System is a directory of NYC restaurants organized by subway stop. Wow.
Short list of hot dog places in NYC. What, no Crif Dogs? That’s unpossible.
Google Maps + Fast Food shows all the the McDonald’s, Burger Kings, Wendy’s, and Jack in the Boxes in the US on a scrollable, zoomable map. Here’s lower Manhattan + parts of Brooklyn and New Jersey. (Alternate plurals of Jack in the Box: Jacks in the Box or Jack in the Boxen?)
Quirky Manhattan eatery Shopsin’s not moving to Brooklyn as previously reported.
Wired magazine reports on the revolutionary food and strange equipment (antigriddle!) used by chef Grant Achatz in the kitchen at Alinea. “The technology allows us to get to the essence of food. It allows you to be more true with flavor, not less true.”
Bouchon Bakery has dog biscuits with foie gras and bacon in them. Taste test verdict? “Not good for humans. Good for spoiled dogs.”
Ed Levine gets served a hot dog at Per Se. “I’m quite sure this was the first time Thomas Keller ever served anyone a hot dog in one of his restaurants.” Let’s see if this works…I totally want a hot dog next time I’m at Per Se. (via the eater)
At lunch today, I ordered the pizza of the day, a BLT pizza. When it arrived, it was completely missing the L and had green peppers on it instead (which was apparently how it was supposed to be). That got us joking about how the restaurant just tosses random ingredients in their dishes and we amused ourselves for (probably) far too long by coming up with different not-so-tasty combinations.
We ordered the apple crisp for dessert (me: “I love apple crisp”) and digging in upon its arrival, we discovered that half of the apples were actually peaches. (WTF?) Then the waiter showed up with an iced tea instead of Jonah’s espresso — an actual mistake this time, they were for another table — but the damage was done and I was spraying apple/peach crisp/cobbler all over the place from laughing so hard about our meal from the Random Cafe.
McGriddle Fan Fiction group on LiveJournal. “Keep it focused on breakfast products. I don’t want to hear about any french fries.” (thanks, thirteen) -dj
A list of the world’s 50 best restaurants for 2006, compiled by Restaurant magazine. Here are the winners from previous years.
Shopsin’s is moving to Brooklyn. Wonder at the marvelous information design of Shopsin’s menu or read Calvin Trillin’s outing of the restaurant in the New Yorker.
While not exactly a starred review, Bruni ruminates on the Shake Shack in his blog and is also on a more general burger warpath.
I did some important investigatory journalism today: burgers at the Shake Shack on opening day. Journalism has never been so delicious.
PDF of the 2006 James Beard Award Nominees. Dan Barber is up for best NYC chef.
The line for cupcakes at the Magnolia Bakery in Manhattan. Insane. (via ag)
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