stuny Posted January 9, 2018 Share #1 Posted January 9, 2018 Advertisement (gone after registration) Barbara tried for quite some time to get reservations at this hot Greenwich Village restaurant which featured one of our favorite dishes. The room and staff were terrific, but my home cooked version of their specialty, without access to their purveyors or professional kitchen equipment, was better than theirs. We will not return. In center frame the man's face is illuminated by the wine list on an iPad. Welcome, dear visitor! As registered member you'd see an image here… Simply register for free here – We are always happy to welcome new members! 4 Link to post Share on other sites Simply register for free here – We are always happy to welcome new members! ' data-webShareUrl='https://www.l-camera-forum.com/topic/280709-we-really-wanted-to-like-this-place/?do=findComment&comment=3436409'>More sharing options...
Advertisement Posted January 9, 2018 Posted January 9, 2018 Hi stuny, Take a look here We really wanted to like this place. I'm sure you'll find what you were looking for!
Keith_W Posted January 9, 2018 Share #2 Posted January 9, 2018 What is their specialty? And more importantly, what is your recipe Link to post Share on other sites More sharing options...
Michael Hiles Posted January 9, 2018 Share #3 Posted January 9, 2018 Nice shot, the place looks attractive. There are 1-2 dishes that I cook, where I think I do it as well or (IMO) better than any restaurant I know. I guess/know I am a stick-in-the-mud. Wine lists or menus presented on an iPad have no allure for me. Link to post Share on other sites More sharing options...
ianman Posted January 9, 2018 Share #4 Posted January 9, 2018 What is their specialty? And more importantly, what is your recipe +1 Link to post Share on other sites More sharing options...
geetee1972 Posted January 10, 2018 Share #5 Posted January 10, 2018 In center frame the man's face is illuminated by the wine list on an iPad. When a restaurant uses expensive technology to show the wine list, you know that the price of your meal is unlikely to reflect the quality of the cooking! 1 Link to post Share on other sites More sharing options...
stuny Posted January 10, 2018 Author Share #6 Posted January 10, 2018 Edgard, Ian, Keith, Michael & Greg - Thank you. Their specialty is prime rib of beef, sometimes called standing rib roast. It's quite good there but I've had significantly better elsewhere and at home -- I prefer to spend my time and money eating out at places where I cannot out-cook the chef. Here's the recipe I use, and whenever possible, I get the best ingredients I can. Standing rib roast 8 oz unsalted butter, soft 1 head of garlic, coarsely chopped 1 Cup prepared horseradish ¼ Cup + 2 tablespoons chopped thyme 3 tablespoons chopped rosemary 3 tablespoons chopped sage 16 pound rib roast of beef Salt & freshly ground pepper Preheat oven to 325 degrees F;. In food processor, combine butter, garlic, horseradish, thyme, rosemary & sage, and process to a paste. Stand roast in very large roasting pan. Season generously all over and set it fatty side up. Spread horseradish-herb butter all over top. Bake about 3 ½ hours until center registers 125 degrees F for medium rare. Transfer roast to a carving board to rest 20 to 60 minutes before serving. Make Ahead: The horseradish-herb butter can be refrigerated overnight. Suggested Pairing: Substantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of red meat, and its slight herbal edge makes a nice partner to the herb-horseradish crust. 6 Link to post Share on other sites More sharing options...
Bill W Posted January 10, 2018 Share #7 Posted January 10, 2018 Advertisement (gone after registration) Man am I hungry now.....!! 1 Link to post Share on other sites More sharing options...
ldhrads Posted January 10, 2018 Share #8 Posted January 10, 2018 Edgard, Ian, Keith, Michael & Greg - Thank you. Their specialty is prime rib of beef, sometimes called standing rib roast. It's quite good there but I've had significantly better elsewhere and at home -- I prefer to spend my time and money eating out at places where I cannot out-cook the chef. Here's the recipe I use, and whenever possible, I get the best ingredients I can. Standing rib roast 8 oz unsalted butter, soft 1 head of garlic, coarsely chopped 1 Cup prepared horseradish ¼ Cup + 2 tablespoons chopped thyme 3 tablespoons chopped rosemary 3 tablespoons chopped sage 16 pound rib roast of beef Salt & freshly ground pepper Preheat oven to 325 degrees F;. In food processor, combine butter, garlic, horseradish, thyme, rosemary & sage, and process to a paste. Stand roast in very large roasting pan. Season generously all over and set it fatty side up. Spread horseradish-herb butter all over top. Bake about 3 ½ hours until center registers 125 degrees F for medium rare. Transfer roast to a carving board to rest 20 to 60 minutes before serving. Make Ahead: The horseradish-herb butter can be refrigerated overnight. Suggested Pairing: Substantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of red meat, and its slight herbal edge makes a nice partner to the herb-horseradish crust. Nice recipe Stuart! I've done a couple recently with the Hot Oven approach, 5 minutes per pound at 500 degrees then turn the oven off and walk away for two hours. Ten pounder I did for Christmas eve was spot on! Link to post Share on other sites More sharing options...
stuny Posted January 10, 2018 Author Share #9 Posted January 10, 2018 Bill - Thank you. Lawrence - Thank you - It sounds like a good approach. Link to post Share on other sites More sharing options...
Graham (G4FUJ) Posted January 11, 2018 Share #10 Posted January 11, 2018 Man am I hungry now.....!! You and I both Bill! Link to post Share on other sites More sharing options...
Keith_W Posted January 11, 2018 Share #11 Posted January 11, 2018 Well Stuny can drive the nail in the coffin by showing us a picture of that standing rib roast. I'll bet that one picture will result in a few hundred dollars worth of sales for local butchers around the world Link to post Share on other sites More sharing options...
pedaes Posted January 11, 2018 Share #12 Posted January 11, 2018 Always a shame when something you have looked forward to dosn't quite meet expectations. I guess your disappointment is our gain (your recipe), so as the saying goes 'Its an ill wind...'! Nice image though. Link to post Share on other sites More sharing options...
stuny Posted January 11, 2018 Author Share #13 Posted January 11, 2018 Graham, Fred, Keith & Keith - Thank you. I'll have to shoot it the next time I make it. Link to post Share on other sites More sharing options...
jimofnyc Posted January 12, 2018 Share #14 Posted January 12, 2018 Stuart - did you say 16 lbs? How many people are you and Barbara planning on feeding? Link to post Share on other sites More sharing options...
stuny Posted January 12, 2018 Author Share #15 Posted January 12, 2018 Oops! I think it was 10 lbs. We had a couple over, and had leftovers for two days. Link to post Share on other sites More sharing options...
earleygallery Posted January 12, 2018 Share #16 Posted January 12, 2018 I know the feeling Stuart. There are a few dishes I can make which I've never had better eating out. I should avoid them at restaurants but it's a double edged sword - disappointment at having not chosen something else off the menu countered by the YEAHHH feeling that you can cook better than a professionally trained chef 1 Link to post Share on other sites More sharing options...
stuny Posted January 13, 2018 Author Share #17 Posted January 13, 2018 James - Thank you. Another dish which is usually a disappointment in gnocchi. Too few places get it right. Gnocchi should be light, almost cloud-like, but too often are heavy, and (exaggeration) could be used instead of a lead sinker for fishing. For classic potato gnocchi freezing them until cooking helps them come out light. Other gnocchi recipes which incorporate ricotta are usually light. Regardless, the restaurant must have a really good sauce to go with the gnocchi. Link to post Share on other sites More sharing options...
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