tag:blogger.com,1999:blog-2189042237902246915.post3968306666240657532..comments2023-12-17T10:33:59.856-05:00Comments on 介觀米麒麟: 不雅?beccohttp://www.blogger.com/profile/03233155262020997608noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-2189042237902246915.post-82431470423940719482012-04-24T22:46:41.220-04:002012-04-24T22:46:41.220-04:00To 匿名- 我回在我的blog囉. 你去看一下吧 =)
http://nadiary.blogs...To 匿名- 我回在我的blog囉. 你去看一下吧 =)<br /><br />http://nadiary.blogspot.com/2011/12/12.html?showComment=1335233629864#c6867700697809247622"<br /><br />Becco-下次來紐約跟我們一起吃飯吧! =)))Nanahttps://www.blogger.com/profile/10382707833381916329noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-87255405648663902042012-04-24T01:33:00.553-04:002012-04-24T01:33:00.553-04:00借用一下空間 請問nana 你的部落格裡提到的法拉盛地下室按摩店在哪裡?
我也想去 謝謝借用一下空間 請問nana 你的部落格裡提到的法拉盛地下室按摩店在哪裡?<br />我也想去 謝謝Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-26019993206636217772012-04-23T22:59:56.799-04:002012-04-23T22:59:56.799-04:00且慢!
我沒有吃過brushstroke 啦,是我妹去過,她說還不錯,不敢隨便推薦。且慢!<br /><br />我沒有吃過brushstroke 啦,是我妹去過,她說還不錯,不敢隨便推薦。beccohttps://www.blogger.com/profile/03233155262020997608noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-92191615181407701862012-04-23T22:21:05.963-04:002012-04-23T22:21:05.963-04:00沒有去過Brush stroke耶...看到你的推薦我現在好想去! <3 <3
我想我...沒有去過Brush stroke耶...看到你的推薦我現在好想去! <3 <3<br /><br />我想我很喜歡Bouley的原因之一是裝潢好漂亮(天花板的設計也很特別),還有送給客人的水果蛋糕...我覺得我很容易就被小事情討好 =pNanahttps://www.blogger.com/profile/10382707833381916329noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-54146085849899289792012-04-22T23:25:13.852-04:002012-04-22T23:25:13.852-04:00Hi Nana,
觀迎你來,至寶說不上來,偶爾耍耍寶自娛娛人罷了。
EMP 我現在也滿喜歡的,D...Hi Nana,<br /><br />觀迎你來,至寶說不上來,偶爾耍耍寶自娛娛人罷了。<br /><br />EMP 我現在也滿喜歡的,Daniel一直是我的最愛之一,Bouley我只吃過午餐,感覺David Bouley先生這幾年有點欲振乏力就是了。對了,他的Brush stroke你們吃過了嗎?<br /><br />15 East我還沒機會吃咧(我不住紐約),但舍妹很喜愛,去到跟老闆都熟了。JB聞名已經,另一家我好像常經過,原來這麼有來頭。<br /><br />我也非常喜歡Lady M,你說的另兩家還沒機會去。<br /><br />唉,紐約真好啊。beccohttps://www.blogger.com/profile/03233155262020997608noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-15698571503009775602012-04-22T15:10:09.594-04:002012-04-22T15:10:09.594-04:00Hi Becco,
今天第一次來到你的blog,真的是如獲至寶!!!
我和老公住在紐約也是超愛吃...Hi Becco,<br /><br />今天第一次來到你的blog,真的是如獲至寶!!!<br /><br />我和老公住在紐約也是超愛吃美食的 (只是常常找不到跟我們一起去的飯友 =p)<br /><br />米其林西餐我們很喜歡Eleven Madison & Daniel. Bouley的新店也很漂亮好吃(唯一可惜的是tasting menu很少換!), <br /><br />壽司店我們跟Eric一樣愛15 East! 然後很喜歡Jewel Bako和另外有一家, 並不是很有名但我們很愛的Kanoyama (一定要提早訂老闆的super omakase)<br /><br />(這幾家都一定要坐吧台!!!)<br /><br />點心喜歡Lady M, 然後在10st (1st&2nd Ave)有家chikalicious(雖然service有點怪),9 st (2nd & 3rd)有茶庵, 都很不錯! =)<br /><br />另外一提請不要去Momofuku Ko...我們去年去過一次非常失望=(((((<br /><br />NanaNanahttps://www.blogger.com/profile/10382707833381916329noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-87218771077502931992011-08-17T21:59:40.006-04:002011-08-17T21:59:40.006-04:00好的,感謝您!好的,感謝您!beccohttps://www.blogger.com/profile/03233155262020997608noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-29956745309751770872011-08-17T12:41:47.793-04:002011-08-17T12:41:47.793-04:00想起來了, 是Kyotofu!!!去yelp一下吧!想起來了, 是Kyotofu!!!去yelp一下吧!irishttp://www.wretch.cc/blog/iri1030noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-18402000292724979002011-08-17T00:15:03.985-04:002011-08-17T00:15:03.985-04:00好像一風堂也是用他家的。好像一風堂也是用他家的。beccohttps://www.blogger.com/profile/03233155262020997608noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-41186130721733140152011-08-16T23:39:47.267-04:002011-08-16T23:39:47.267-04:00我知道lady m, 不過一直沒到訪。不過有小道消息,日式燒肉店Gyo Kaku 的千層綠茶蛋糕是他...我知道lady m, 不過一直沒到訪。不過有小道消息,日式燒肉店Gyo Kaku 的千層綠茶蛋糕是他們家的。這個我就有吃過了,不過不是非常impressive.<br />還是覺得九大道那家比較驚艷。irishttp://www.wretch.cc/blog/iri1030noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-31599689489654324942011-08-14T02:36:29.531-04:002011-08-14T02:36:29.531-04:00第九大道的話那就不會是Lady M 了,這家也是日式的,我覺得相當好吃。第九大道的話那就不會是Lady M 了,這家也是日式的,我覺得相當好吃。beccohttps://www.blogger.com/profile/03233155262020997608noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-75040091769312936902011-08-13T00:19:10.117-04:002011-08-13T00:19:10.117-04:00很久以前去過一個dessert bar 在第九大道上,忘了是什麼名字,可是賣的是日系的法式甜點,很不...很久以前去過一個dessert bar 在第九大道上,忘了是什麼名字,可是賣的是日系的法式甜點,很不錯。最近一期的food&wine 有morimoto 示範捲壽司,老實說看來很不整齊,我有懷疑那也許不是他本人作的。不過去過他的餐廳,我覺得也還好,也許是我不能接受新派的壽司吧,服務也還不錯。我倒是同意在fine dining 上服務也應該要被計算進去。用餐氣氛不對,東西也會變難吃吧!irishttp://www.wretch.cc/blog/iri1030noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-16732971264935020612011-07-02T20:14:12.823-04:002011-07-02T20:14:12.823-04:00好多留言,一次回覆。
Wilson,
Welcome to the party :)
我同意...好多留言,一次回覆。<br /><br />Wilson, <br /><br />Welcome to the party :)<br /><br />我同意你說的,價錢是一個因素,文章裡也說了。不過我好奇Masa是何時調漲到目前這個水準的。上個月去per se,驚覺他的價錢比我06年去時高了30%,比在FL吃還貴! 但我不覺得這幾年紐約其他餐廳有這般的漲幅啊,另一個例外就是Masa了,難道是他們這兩家餐廳所在的Times Warner Center租金漲了嗎 XD <br /><br />要不就真的是所謂m型化了…只是Daniel, Jean George、Le Bernardin都還是維持差不多價錢啊。<br /><br />again,我沒吃過MASA,所以食物本身究竟值不值這價錢我不曉得,紐約時報的標準到底在哪裡一向沒人知道,當年Le Cirque也是因為服務被Ruth Reichl嫌而掉星的,但到底佔了多大比重呢?<br /><br />米其林指南好像從2008年起就給MASA三星直到今天,輪胎人開宗明義說他們只看食物,我懷疑能執行的多徹底啦,但這幾年觀察下來,還算是 consistent。<br /><br />其實,除了真正去MASA吃一餐,我目前已經沒有辦法再討論這個事件了。不過,假設masa的服務的確就像Sam Sifton形容的那樣,姑且不論是傳統還是不到位,但食物有銀座一流壽司店例如水谷或新橋Shimizu的水準,紐約時報還是維持原判嗎?我會猜是的。<br /><br />紐約時報時評的影響力究竟有多大其實我也說不上來,畢竟我只是一個Bostonian,我們都是週末去吃Manhattanite weekday吃剩下的,嗚嗚。但我不意外他的影響力已經不如當年RR時代,一流餐廳會把西班牙國王晾在酒吧,先去招呼來自NYT的大牌食評,或者是紐約四星名廚到食評家位在康乃迪克的廚房做生日宴那樣子,畢竟是百家爭鳴的時代,不過總的來說,我覺得這還是好事。<br /><br />不過我記得米其林指南剛進來時,許多人紐約不看好輪胎人,宣稱他們信賴的是在地的紐時食評,不曉得現在情形有沒有變,還是大家都去相信yelp了 …<br /><br />Rich, <br /><br />我可以体會你形容的那種對於甜點的感覺,就像我愛吃喜年來蛋捲或黑師傅一樣吧。<br /><br />蘋果派(即使是麥當勞的)、cheese cake這些我都喜歡,donut 更是我的最愛,即使我一點都不覺得自己Americanized (and never will be, I hope),也即使我沒有要天天吃opera或millefeuille或者macaron (but why not?),但是知道你身處的這片大地上有那樣美好的甜點存在著,在某一個角落每天準時熱呼呼、甜蜜蜜地出爐,香氣四溢著,即使我可能一個月才享用得到一次,在心裡上都是很美好的。<br /><br />可是,<br /><br />美.國.並.沒.有.啊.幹!<br /><br />這對我來說不是intellectual,而是非常emotional的事情,唉。beccohttps://www.blogger.com/profile/03233155262020997608noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-2506435948324390872011-06-30T22:54:34.427-04:002011-06-30T22:54:34.427-04:00Came back to check comments and realized the sever...Came back to check comments and realized the severe dyslexia in my last message. I swear I was not under the influence XDRichhttps://www.blogger.com/profile/13498966673407104236noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-56140361762093978992011-06-30T17:29:43.482-04:002011-06-30T17:29:43.482-04:00Just realized that I was responding in-part a comm...Just realized that I was responding in-part a comment by Wilson rather than Becco. <br /><br />Apologizes. And greetings to Wilson.Richhttps://www.blogger.com/profile/13498966673407104236noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-51867349307116978632011-06-30T17:22:22.275-04:002011-06-30T17:22:22.275-04:00Becco,
I feel similarly that very few people woul...Becco,<br /><br />I feel similarly that very few people would stop going to a restaurant simply because NYT gives it a bad rating. However, for a tourist like myself, guides such as NYT or Michelin can generate an irresistible buzz. For example, last time I went to New York, I planned for one fine-dining Italian meal. I personally find the Zagat guide rather difficult to navigate, and I ended up relying upon my knowledge from the Michelin Guide and reviews I read from NYT. I eventually picked Del Posto because of the glowing review from Sam Sifton. I understand that such is probably not the practice of local New Yorkers, as I rarely rely on guides to pick out a place in Chicago. But NYT does have its influence in certain ways. <br /><br />Going back to the dessert discussion I failed to follow up (hectic couple of weeks orz...), I guess, alas, I am a bit Americanized when it comes to it. I love French pastries and desserts. I almost always order desserts when I eat at French restaurants. I can't resist seeing items like opera cake, gateau basque, mille fuille, or souffle on the menu. I will also drive an hour just to get good macarons or caneles (I've probably tried most places in the Chicagoland area that offer such items). But this is more of an intellectual, consciously curious interest. On the other hand, although I rarely order desserts at American restaurants, I often crave a good slice of cheesecake or apple-pie a la mode. This craving is more like an addiction rather than an intellectual pursuit. I have to have it the minute I crave it - I don't think I can live somewhere where you'd have to drive more than 30 min. for such simple treats. In terms of Italian desserts, I tend to agree with you that they are more comforting than interesting. Though I recently had quite a fond dessert experience at Del Posto - probably the most interesting desserts I've had at an Italian restaurant in the US.Richhttps://www.blogger.com/profile/13498966673407104236noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-8540691780933403362011-06-30T03:52:39.615-04:002011-06-30T03:52:39.615-04:00Becco,
whoa! Such a long discussion chain!
I thi...Becco,<br /><br />whoa! Such a long discussion chain!<br /><br />I think there are a couple different issues here<br /><br />1) Bias induced by price<br />A fellow foodie and I were discussing the impact of how price causes bias in our assessment of a place in the sense that we tend to judge places more harshly because of a high price. <br /><br />For example, someone might be inclined to give a place 3/5 on Yelp had the meal been $25, but instead he gave 2/5 because the meal was $60. That is of course, the wrong way to judge. A 3/5 is a 3/5, and people can be their own judge as to if it's worth the $60 price tag.<br /><br />In the review of Masa, I kind of sensed the same thing, where I sensed a part of why the downgrade happened was due to the "It's not worth it factor." Well, a more fair way to review is to give it the 4* and let people decide if it's worth the price tag. They might very well be like me and conclude that it's not worth it, but that shouldn't diminish the score it receives.<br /><br />b) The flaw of the NYT scoring system.<br />I always felt that the NYT scoring system is not detailed/refined enough, since it can really only give out 4 scores. It's like, yeah, there are 4 star restaurants, and then there are FOUR STAR restaurants. It's like, Del Posto is a nice place, but it's not Per Se right? Well, in NYT, they have the same score.<br /><br />They really need to move to a Zagat like system where you get more categories, and a finer scoring scale. Because maybe Masa isn't a FOUR STAR restaurant, it's probably still a four star restaurant? <br /><br />Cheers,<br /><br />Wilson<br /><br />P.S.: I do think the downgrade is made a bigger deal than it really is. In the sense that, I don't know of anyone who uses the NYT score in their decision making process. The influence it wields over the dining public has definitely waned over the years.Starberryhttps://www.blogger.com/profile/14162252904054559948noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-69155621739894127612011-06-24T18:56:38.846-04:002011-06-24T18:56:38.846-04:00或許有人還沒看過這篇1993年著名的食評,新官上任的nyt食評 Ruth Reichl 把當時紐約最...或許有人還沒看過這篇1993年著名的食評,新官上任的nyt食評 Ruth Reichl 把當時紐約最有名的餐廳Le Cirque降星,原因也是因為服務大小眼 (most likely),很精采的文章<br /><br />http://personals.nymag.com/blog/4399/post_74915.html?dcb=personals.nymag.com<br /><br />http://personals.mentalfloss.com/blog/4399/post_74914.html?dcb=personals.mentalfloss.com&highid=3767225_50077beccohttps://www.blogger.com/profile/03233155262020997608noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-78870386021762252112011-06-21T20:28:21.902-04:002011-06-21T20:28:21.902-04:00Eric,
原來如此,那祝你們在台灣大展鴻圖。我會繼續扛起在紐約吃飯的重責大任(?)的。Eric, <br /><br />原來如此,那祝你們在台灣大展鴻圖。我會繼續扛起在紐約吃飯的重責大任(?)的。beccohttps://www.blogger.com/profile/03233155262020997608noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-47778573349089140572011-06-21T11:35:56.743-04:002011-06-21T11:35:56.743-04:00Breadbug和我在09年都相繼回國,blog自然也隨之停擺了...
何謂食評的問題頗有意思,尤...Breadbug和我在09年都相繼回國,blog自然也隨之停擺了...<br /><br />何謂食評的問題頗有意思,尤其是在部落格當道人人都有管道發聲的時代,究竟怎樣才算當得起「評」這個字?抑或任何意見不論客觀主觀皆可算評,無論發言者背景經歷如何?回到最根本的,其實光是怎樣才算一篇公正客觀的食評似乎就沒個準則。旁徵博引廣談典故、料理手法、食材等似乎只算得上「介紹」,不加上個人喜好感覺難以作出評語,但該到怎樣程度才不算流於偏頗?當雙方經歷皆為豐富,對同一餐看法卻大相逕庭的時候,又該如何看待兩者之間評價的差異?真的有很多思考的空間。Erichttps://www.blogger.com/profile/14111633384690999025noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-23698622573530835862011-06-20T20:17:59.165-04:002011-06-20T20:17:59.165-04:00Rich,
另外謝謝你推薦的Mast brothers,希望下次能跟Almodine一次嚐到啊!...Rich, <br /><br />另外謝謝你推薦的Mast brothers,希望下次能跟Almodine一次嚐到啊!beccohttps://www.blogger.com/profile/03233155262020997608noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-64589512167244069502011-06-20T20:09:37.165-04:002011-06-20T20:09:37.165-04:00Rich,
我也很愛甜點,不過我可能比較薄倖一些…巧克力一直是我的最愛,但還是覺得ganach最...Rich, <br /><br />我也很愛甜點,不過我可能比較薄倖一些…巧克力一直是我的最愛,但還是覺得ganach最能表現甜點師的技藝、創意和味覺敏銳度。我也曾迷過好一陣子單一產區的黑巧克力,但就像我現在會回頭去喝更多 espresso 一樣,太pure的東西對我而言邊際效應遞減的比較快,和果子或日本茶亦然。當然後兩者賞味期短,而且不去日本真的很難好好享用,更增添困難。<br /><br />美國的甜點…當然好的甜甜圈很棒,我愛死了,但就算是doughnut plant或Keller做的也不會讓人想每天飯後必來一圈的。<br /><br />義大利的話,我不太把Gelato當"甜點",像西西里人那樣早餐夾麵包吃我認為很讚。至於其他,我也曾為了Tiramisu特地去Treviso一趟,印象就是像在台中看太陽餅吧的感覺,好的Tiramisu真的很好吃,但他還能再往什麼地方變化呢?加上自己也大約做得出來,就會覺得疲乏了。西西里和拿坡里的甜點有名,吃了一些,覺得是很棒的street food,甜的毫不客氣,我真心喜歡,只是也還沒有讓人有再三玩味誘惑力。<br /><br />義大利的餐廳,甜點一般而言也不突出,當然這只是我個人的經驗。<br /><br />我現在把注意力放在西班牙了,有全甜點的餐廳,Ferran Adria的弟弟也是甜點師,這伙人會搞出什麼新的瘋狂的玩意兒,真是讓我期待。<br /><br />正在吃黑師傅捲心餅的<br />Beccobeccohttps://www.blogger.com/profile/03233155262020997608noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-5383614017700514212011-06-20T19:50:54.844-04:002011-06-20T19:50:54.844-04:00好多留言沒回,請容我在這裡一併回覆(blogspot的功能好爛)
Fox,
是的,我也完全認同...好多留言沒回,請容我在這裡一併回覆(blogspot的功能好爛)<br /><br />Fox, <br /><br />是的,我也完全認同你說的 shipping fee,甚至像Eric說的打通關節的費用也是在美國的必要之惡(?),沒有貶意,反而還滿服這些人的毅力的。關於羊腿,我覺得很鳥的是這裡無論是costco、trader joe's、或是wholefoods賣的都只有去皮去骨的羊腿肉,這東西拿去烤六小之後只會變成一堆無味的蛋白質而已,我不曉得他們在想什麼,為什麼不賣正常完整的,然後butcher可以應客人的要求去皮或去骨,像魚的攤位一樣不是很好嗎? <br /><br />嗯,會不會是東岸的人比較假掰,想進廚房卻怕熱,想吃好的又怕沾染血腥呢?<br /><br />至於你說的處女三星秀哦…只能給你秀秀,你就想反正第一次未必是完美的,再不然你就去同在中部的 Alinea 用高科技再造一下吧 XD<br /><br /><br />Eric,<br /><br />您和 breadbug 討論紐約壽司的文章令我獲益匪淺,那個「紐約美食」的blog也很精采,只是最近似乎沒有再更新了?是搬家了嗎?<br /><br />那個不讓生客坐吧台的江湖傳言是我小時候聽到的,可能已經是很久遠的事了啦。不過熟客受到禮遇或老大親自下場料理,我覺得這種事真的不用太大驚小怪的。<br /><br />紐約時報這兩位食評我也不知誰比較好,其實我大部份的時候是看不完的,舉個例子,FB把Eleven Madison Park升為四星,而Sam sifton 將Del Posto提為四星,但這兩家真的有到紐約最高的那個tier嗎?我非常保留。<br /><br />所謂的食評食評,到底是在評什麼或者憑什麼,其實是這次MASA摘星記讓我更進一步思考的,不過暫時還沒辦法寫。beccohttps://www.blogger.com/profile/03233155262020997608noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-21522307077247997982011-06-20T14:55:06.098-04:002011-06-20T14:55:06.098-04:00FYI, you can also take a $10 tour of their factory...FYI, you can also take a $10 tour of their factory. I haven't done it, but it might be interesting.<br /><br />And here's a youtube video about them. Better than the one they have on their website. <br /><br />http://www.youtube.com/watch?v=DspDrgLcwdsRichhttps://www.blogger.com/profile/13498966673407104236noreply@blogger.comtag:blogger.com,1999:blog-2189042237902246915.post-4454418466553085222011-06-20T14:54:20.414-04:002011-06-20T14:54:20.414-04:00作者已經移除這則留言。Richhttps://www.blogger.com/profile/13498966673407104236noreply@blogger.com