My understanding is that there will be a rooftop bar and lounge. Per Facebook from the future General Manager of the hotel who I am friends with.
https://www.facebook.com/photo.php?f...type=1&theater
My understanding is that there will be a rooftop bar and lounge. Per Facebook from the future General Manager of the hotel who I am friends with.
https://www.facebook.com/photo.php?f...type=1&theater
I was thinking the same thing and was thinking of the Reuben at the Carnegie Deli in NYC, which should feed four people easily. I don't mind a smaller portion of anything, as its probably easier for them to limit the portion size than for me to self-limit.
I'll admit it's not an authentic NY Pastrami. The best I've had was at Katz Deli in New York -- and I've had many there, and like Betts said, they are huge.
i also agree that the sauce on Packard's pastrami is a bit sweet for my taste. The meat itself, however, was delicious.
For the purists, it doesn't seem they are trying to recreate an "authentic" New York pastrami; if they were the dish would fail. As it is now, just ask them to go light on the sauce and don't expect an authentic NY Pastrami and it's quite delicious (and tastes nothing like pulled pork).
I don't expect a NY deli style...I get that in NYC...I just don't want NYC prices either for a 1/4 of the food.
Kick it up a notch: Mix some Sirracha with some Miracle Whip and watch their heads explode. Especially if you dip your "chips" in it!
("Blimey, Clive! Did yer see wot that Yank just d--" (muffled boom)
You are correct about Cocktail Sauce. It is a lot like Ketchup Plus Horseradish.
You would think that in a fancy place like The Packard, they would at least have some canned tomatoes, corn starch and a blender of some sort on hand in order to eliminate the possibility of Ketchuplessness. Well, I would think so, anyways. Sorry for being presumptuous. =)
A Packard
A Packard without pastrami and ketchup
("You go" . . . "No Yugo." . . . "No . . .")
At La Cocina del Nuevo Americano Cusine we like to mix Miracle Whip with Horseradish and a little Sour Cream.
We refer to it as Le Saucé ala Arby's Plus (pronounced "Ploo"). It's good on lots of things and better than Le Saucé Tartar.
We also refer to it as Tater Sauce when used with potatoes. Or O'Tater Sauce in Middlemarch. =)
RM,
Au contraire my friend, check this out from Wikepedia. "In the 1690s the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin guī zhī, Cantonese gwai1 zap1) meaning the brine of pickled fish (鮭, salmon; 汁, juice) or shellfish.[2]. Now, that's not why I don't use it, but it's a good enough reason for me! I guess sardines and pickled fish might be two different things so you are partially correct.
C. T.
I got one at Friedman's Lunch in Chelsea Market and it was like eating pastrami for the first time.
No, it had to do with portions, taste and price.
Had a late lunch here yesterday and came away fairly impressed. $10 for a hamberger i thought was just a tad high, but it was tasty. What i really liked was the salsa appetizer that i had. i will be back for that
Well, Jonnie's has gotten pretty bland as of late so I will have to try AK sometime. Sounds like they put love in their food.
FYI Packard will be serving brunch every Saturday and Sunday starting this weekend. Saw the menu, looks like it has some major potential.
They will however now be closed on Mondays.
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