David`s house of brisket
- jg Feb 24, 1999 04:49 PM
My first taste test off Jim`s book.Corned beef and Pastrami the best I`ve ever had. Right amount of fat, so moist, briket was a tad dry, but understandable.The overall filth of the place did not bother me as much as the service, not that I was looking for a gascon, but I would have liked the macaroni and cheese, and hot peppers served while we were having our sandwiches. A 95% right on recomedation. your 1 for 1
"The overall filth of the place "
david's brisket house is NOT dirty. The owner is an extremely proud man, doing wonderful, important work. His place is extremely no-frills for sure, even shabby. But it is NOT dirty (peer over the divider into his meat slicing area...it's positively gleamingly clean, even if there are cigarette butts on the floor where customers await takeout).
If you found the brisket dry, you obviously didn't order it as per my instructions (which I'm intentionally leaving mysterious, so that curious chowhounds will actually buy the book! (see www.chowhound.com/egnyc for details
re: Jim Leff
Au contraire moi capiton, I didnt sit at the counter, although I did give it the once over, definitly not gleaming,I sat in the back.the vase withn the plastic flower was grimy and sticky. the walls were splattered , when we sat the waitress went right to back to close those doors, it didn`t matter large square holes were in top and bottom. I was afraid what The people I brought might see scurrying about.But like I said it didn`t bother me enough not to eat there. I orderedthe brisquet as per your instuctions, it was dry. Gravy, sauce, condiment are meant to enhance not help perfectly cooked food. In my opinon and it did , but where as the pastrami and corned beef, didn``t need any thing the beef needed gravy AND salt. Also when you said "all are masterfully hand sliced" I was expecting to see some one carving by hand and knife(slicer)But of course you meant machine( because it`s so thin and not shredded.I hope this debate is allowed on your web site.I am not trying to be antagonistic merely reporting my sincere experience.
"I didnt sit at the counter, although I did give it the once over"
No, I meant the slicing counter, not the serving counter. The customers aren't real neat, and the sullen staff doesn't work hard to keep up with them (hence sticky tablecloths, etc)...but the behind-the-scenes meat slicing counter (which you have to crane your neck to see) is spotless. I get my sandwiches to go, and avoid the rest of the scene there.
Yes, last time I was there I did spy a slicing machine, though I hadn't before (I might have previously missed it, or it might be a new thing). Doesn't matter. He's a master with knife or machine.
As for the dry brisket, you either had an off day or, just as likely, we have really really different taste. There is nothing on God's green earth moister than their brisket sandwiches (I've tried about ten in the last four years). They defined moistness.
Debate is certainly welcome, but I'll ask those reading along to not be dissuaded. This place is guaranteed bliss, and JG's is the only even slightly negative report I've received from many, many people I've sent there (friends plus readers of my reviews in Brooklyn Bridge Magazine and in my book).