The Foodie Thread

What sucks is this: While Fieri does, in fact, suck, Diners, Drive-Ins and Dives does not suck.

His schtick drives me crazy, but his show really does spotlight -- often -- great hole-in-the-wall places across the country.

I can't imagine anyone thought HIS joint wasn't gonna suck, though.

 

I agree about D-D-D.

Has anyone been to a Johnny Garlics?

 

Well, it seems that on Wednesday night -- the NYT review was published in Wednesday's paper -- the advertising department of The New York Times had a party for about 150 folks....at Guy's restaurant.

http://www.thebraiser.com/guy-fieri-nyt-staff-party/

 

Fieri would have more credibility if he said what that "agenda" actually was/is. Or if he addressed any of the specific criticism from the Times review. Or any of the other scathing reviews of his restaurant.

I guess a lot of food critics in New York must have "agendas", because his people are trying hard to get it right and make it right.

 

Well, about half of those places are holes in the wall. Half of them are gastropubs that Fieri just wanted to highlight.

 

Agreed. Still and all, they get to a ton of places that the New York Times and Bon Appetit and everyone else don't care about -- but that are worth highlighting.

Again, the guy drives me nuts. But his show doesn't suck. It's actually a great idea for a show, and it's pretty well done, production-wise.

 

I watch the show because it's a great, interesting idea.
The host is barely tolerable. It would be such a better show without him.

We've been to some places he's covered: a few good and a few not so much.

A friend has been to Johnny Garlic's, and he loved it.

 

The ultimate in nose-to-tail cooking: lamb's testicles.

http://www.torontolife.com/daily/daily-dish/aprons-icons/2012/12/04/odd-bits-sizzle-reel/

 

OK, gang, my children are in the Brooklyn Brewery cooking contest for bar snack items national championships for the second straight year (They OWN Boston, due to my son's political skills at attracting attendance to the regionals). Their selected item for the nationals is a French taco. Beef cheeks braised in red wine and spices, a slaw of celery root, carrot and radish, a salsa with fine herbes, creme freche and the tortilla is a cornmeal crepe. They are bound to lose since the NY area regional finals were delayed by Hurricane Sandy and competitors who were most affected by the catastrophe have been entered instead, but I'm interested in your opinion. As a nosh, does that sound viable? I mean for real people. not the judges.

 

I can honestly say I think that sounds genius. My mouth is actually watering. Love the creme freche and cornmeal crepe details. Would order that in two seconds and nothing in that description gives me pause.

 

Change the name to Freedom Taco and it's a winner.

 

I want that now.

That's actually a really, really brilliant dish. Inventive, but still approachable and familiar. I know "beef cheeks" might turn some people off, but I guarantee that if those people didn't know that beef cheeks were in the dish they would love it in a second.

Personally, I would be down with a bone marrow taco...but I have a marrow obsession.


And on a local note, my new favorite restaurant happens to be in Watertown, MA. It's called "Strip T's." Basically, the son of the owner worked for several years in New York City with David Chang, then came back and revamped his father's restaurant. Been three times and haven't had a mediocre dish yet. They do amazing donuts (though none appear on the current menu). Also, the Japanese sweet potato wedges are mind blowing. Miso mayo is brilliant.

http://www.stripts.com/menu/dinner