Top Chef's Cite Manhattan: excerpt in FT of 'Where Chefs Eat'; Lyndon B's Biographer Dines at Patsys

[jonkyo]

Manhattan dining featured a bit in the weekend's Financial Times, with the famed biographer of Lyndon B. Johnson, Robert Caro , a New Yorker, having lunch with the FT at Patsy's, on 56th Street near Broadway. It has been a NYC Italian venue since 1944, with the same family running it, today.

Robert Caro gave the FT reporter quite the treat at Pastys while discussing his multi-volume bio on Johnson. Chicken livers cacciatore at 29.00, and other items populated their table, see FT for list and prices.

I have not been there and did not know of it, but this interview seems to do justice towards a visit for dining.

Where Chefs Eat, a new book, its title self explanatory, is excerpted, with David Chang stating that Noodletown on Bowery is great place for late night eating, some days open till 4am. He recommends the Soft Shell Crab on menu from May to Oct. though does not explain what it actually is, only states "investigate it'. I have to say that in NYC, when desiring roasted duck (烤鸭 kao ya), Noodletown has long been the destination.

Daniel Boulud, who I am not familiar with, recommeds Blue Ribbon Braisserie, again for late night dinning and snacks. There is a bit of detail for this place and its short history, and notes mostly about its seafood dishes.

David Chang, keeping to the Orient, recommeds Kajitsu on the Lower East. He states that from China monks brought 'shojin ryori' a vegan preparation of food, to Japan. In Japan this style was perfected or refined, and has representation at Kajitsu, on 9th in the East Village. I must confess I have been there and was quite pleased, as was my digestive system.

These articles are both in the Arts section of January 5/6 Financial Times.

[kathryn]

> Daniel Boulud, who I am not familiar with

Daniel Boulud = Daniel, DBGB, DB Bistro Moderne, Cafe Boulud, Boulud Sud, Epicurie Boulud, Bar Boulud...

[foodwhisperer]

Hi Jonkyo, welcome back, you been quiet for awhile.
I like kajitsu. I didn't know shojin ryori or temple style kaiseki came from China but I guess many Japanese things originated in China, even sushi. The food at kajitsu is great, but in Kyoto, Japan it is more ceremonial and some of the tofu dishes are amazing. So Kajitsu just reminds me of some very memorable meals in Japan.

[Pan]

Noodletown, to my knowledge, is never open past 3 AM, though I vaguely remember it used to be open till 4 several years ago.

[MVNYC]

The soft shell crabs are salt baked. Served with salt, pepper and jalapenos (i think?). Very well done and a bargain

[Pan]

Your description is accurate. I find them a bit oversalted and a bit greasy (they're really fried, not baked).

[MVNYC]

Yeah salt baked means fried. I actually like all of the salt baked items at Noodletown, don't find them any more greasy than a fried item should be.

[foster]

salt baked means fried??

[Pan]

Exactly.