Comments on: The Last of New York https://www.saltshaker.net/20120523/the-last-of-new-york Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 27 Dec 2016 20:48:16 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Sil BsAs https://www.saltshaker.net/20120523/the-last-of-new-york#comment-212830 Sun, 24 Jun 2012 14:55:52 +0000 https://www.saltshaker.net/?p=7843#comment-212830 Thanks so much Dan! I’ll keep that in mind!

]]>
By: dan https://www.saltshaker.net/20120523/the-last-of-new-york#comment-212829 Sun, 24 Jun 2012 03:36:25 +0000 https://www.saltshaker.net/?p=7843#comment-212829 In reply to Sil BsAs.

Restaurants in NYC are pretty good about children dining – and, they also open far earlier than here in BA (and, likewise, close far earlier). There are so many places to choose from, I wouldn’t know where to begin to recommend. You should definitely try some places that are more quintessentially New York style or “American” style – just because it will be something different from here. Don’t miss Katz’s deli, that’s for sure! Maybe Cookshop or Five Points (both reviewed in past posts that you can find by searching).

]]>
By: Sil BsAs https://www.saltshaker.net/20120523/the-last-of-new-york#comment-212828 Sun, 24 Jun 2012 03:12:26 +0000 https://www.saltshaker.net/?p=7843#comment-212828 Thanks for all these detailed posts. I’m planning to visit NY for the first time in August and with all your reccomendations I don’t know where to begin! I think it’s all about planning ahead since I’m taking my 3 year old boy…wish me luck!

]]>
By: dan https://www.saltshaker.net/20120523/the-last-of-new-york#comment-212649 Thu, 24 May 2012 16:52:13 +0000 https://www.saltshaker.net/?p=7843#comment-212649 In reply to Frances.

If only we had the kalamata type olives here! We have black olives, and even ones they called “estila griega”, but they’re just not the same thing.

]]>
By: Frances https://www.saltshaker.net/20120523/the-last-of-new-york#comment-212647 Thu, 24 May 2012 14:58:31 +0000 https://www.saltshaker.net/?p=7843#comment-212647 Dan, when you try the pulpo al olivo, try to get a kalamata type olive. Here in Chile they would be natural or amarga, with a purple tinge to the meat of the olive. You need a soft fleshed olive. What it is ground up with varies, but whip it up with some mayonnaise and have it with fresh bread and you will never look back!

]]>
By: Froster https://www.saltshaker.net/20120523/the-last-of-new-york#comment-212645 Thu, 24 May 2012 11:13:47 +0000 https://www.saltshaker.net/?p=7843#comment-212645 If there are a lot of yummy dishes waiting for the lunch then I won’t mind to run for 3 hours! The dish of ‘ban chan’ has caught my eyes and I even don’t mind of its spicy taste! Thanks for a hunger making post though I’ve had my lunch just before one hour.

]]>