Bice Ristorante
4 East 54 Streets
New York, NY
212 688 1999
Bice New York, is part of a chain of restaurants, but this is not your fathers McDonald’s
There are several Bice restaurants around the world we were at the Manhattan branch. The first thing you notice that the décor is lively but dignified, in some ways similar to Kellari. The next thing to notice is that even though this is not an inexpensive restaurant (dinner can easily be $ 100/person) there are children at the table, albeit well dressed and at there best behavior. Indeed three generational tables are not uncommon.
The most important thing about any restaurant is the food and Bice truly shines.
A classic beet and spinach salad is upgraded by using goat cheese rather than the traditional blue cheese, add slivered baby white and green beans and you know you are at someplace special.
Lobster bisque separates the cooks from the chefs. Most cooks add corn starch to try to thicken the broth the result is usually clumpy or cloying. If you try to reheat the bisque the cream will scald and the bisque will often smell and taste burnt. Bice’s bisque was hot, tangy with tomato, but smooth with cream. The Lobster medallions on top were proof of the bisque pedigree.
There are many good dishes at Bice try the Veal Scaloppini. Normally this is made with lemon slices or juice and the result is a sour taste. But at Bice preserved lemon is used gone is the sour taste replaced by a wonderful lemon bouquet and taste.
For more see www.ditmasestates.com
Sunday, December 27, 2009
Bice, far from the usual chain restaurant
Bice Ristorante
4 East 54 Streets
New York, NY
212 688 1999
Bice New York, is part of a chain of restaurants, but this is not your fathers McDonald’s
There are several Bice restaurants around the world we were at the Manhattan branch. The first thing you notice that the décor is lively but dignified, in some ways similar to Kellari. The next thing to notice is that even though this is not an inexpensive restaurant (dinner can easily be $ 100/person) there are children at the table, albeit well dressed and at there best behavior. Indeed three generational tables are not uncommon.
The most important thing about any restaurant is the food and Bice truly shines.
A classic beet and spinach salad is upgraded by using goat cheese rather than the traditional blue cheese, add slivered baby white and green beans and you know you are at someplace special.
Lobster bisque separates the cooks from the chefs. Most cooks add corn starch to try to thicken the broth the result is usually clumpy or cloying. If you try to reheat the bisque the cream will scald and the bisque will often smell and taste burnt. Bice’s bisque was hot, tangy with tomato, but smooth with cream. The Lobster medallions on top were proof of the bisque pedigree.
There are many good dishes at Bice try the Veal Scaloppini. Normally this is made with lemon slices or juice and the result is a sour taste. But at Bice preserved lemon is used gone is the sour taste replaced by a wonderful lemon bouquet and taste.
For more see www.ditmasestates.com
4 East 54 Streets
New York, NY
212 688 1999
Bice New York, is part of a chain of restaurants, but this is not your fathers McDonald’s
There are several Bice restaurants around the world we were at the Manhattan branch. The first thing you notice that the décor is lively but dignified, in some ways similar to Kellari. The next thing to notice is that even though this is not an inexpensive restaurant (dinner can easily be $ 100/person) there are children at the table, albeit well dressed and at there best behavior. Indeed three generational tables are not uncommon.
The most important thing about any restaurant is the food and Bice truly shines.
A classic beet and spinach salad is upgraded by using goat cheese rather than the traditional blue cheese, add slivered baby white and green beans and you know you are at someplace special.
Lobster bisque separates the cooks from the chefs. Most cooks add corn starch to try to thicken the broth the result is usually clumpy or cloying. If you try to reheat the bisque the cream will scald and the bisque will often smell and taste burnt. Bice’s bisque was hot, tangy with tomato, but smooth with cream. The Lobster medallions on top were proof of the bisque pedigree.
There are many good dishes at Bice try the Veal Scaloppini. Normally this is made with lemon slices or juice and the result is a sour taste. But at Bice preserved lemon is used gone is the sour taste replaced by a wonderful lemon bouquet and taste.
For more see www.ditmasestates.com
Friday, December 4, 2009
Would you like an Aria with that?
Tomasso Restaurant
1464 86th St. (cor. Bay 8th St. )Brooklyn, NY 11228
ph# 718-236-9883
Deep in the heart of Italian Brooklyn is Tomasso’s restaurant. The food is real Italian, not like the fake Australian Outback steak house across the street. The lasagna had sausage, pork, beef. This is the way it’s made in homes in Italy. Olive oil and basil is on the table to have with your crusty ethnic breads and the wine list is perhaps the best in Brooklyn. Special attention is paid to large groups. The prices go down with entrees in the 20’s, as easily as a good Priorat(ferrer/bobet)05.
Most amazing is the wonderful singing voice of Tom Tomasso himself. He led us in a chorus of God Bless America that would make Kate Smith proud. On weekends he often performs with his staff.
For real Italian food and a really good aria I recommend Tomasso’s
for more see www.ditmasestates.com
1464 86th St. (cor. Bay 8th St. )Brooklyn, NY 11228
ph# 718-236-9883
Deep in the heart of Italian Brooklyn is Tomasso’s restaurant. The food is real Italian, not like the fake Australian Outback steak house across the street. The lasagna had sausage, pork, beef. This is the way it’s made in homes in Italy. Olive oil and basil is on the table to have with your crusty ethnic breads and the wine list is perhaps the best in Brooklyn. Special attention is paid to large groups. The prices go down with entrees in the 20’s, as easily as a good Priorat(ferrer/bobet)05.
Most amazing is the wonderful singing voice of Tom Tomasso himself. He led us in a chorus of God Bless America that would make Kate Smith proud. On weekends he often performs with his staff.
For real Italian food and a really good aria I recommend Tomasso’s
for more see www.ditmasestates.com
Saturday, November 14, 2009
Don't count the calories, or chloresterol--Just enjoy
Delmonico's56 Beaver StreetNew York, NY
212 509 1144
Don’t count the calories or the chloresterol. just enjoy
I have eaten in some of the best steak houses here and abroad, while Florentine beef is
very good, Delmonico’s is still number one.
Yes, historic Delmonico’s, originator o Lobster Newberg, Baked Alaska and Chicken ala Keene (king). The service is still first rate and atmosphere hasn’t changed since 1837. The only curious thing is that the appetizers and desserts are small while the main courses are enormous
We celebrated a birthday there recently and we were not disappointed. The double porterhouse was buttery and even sweet and cooked just right. The serving was so big that we served three instead of two. The sides were very good and both were swimming in heavy cream or butter.
For dessert a chocolate mouse cake sandwiched peanut butter and vanilla ice on the side made me think about spending an extra hour at the gym, but it was worth it
for more see www.ditmasestates.com
212 509 1144
Don’t count the calories or the chloresterol. just enjoy
I have eaten in some of the best steak houses here and abroad, while Florentine beef is
very good, Delmonico’s is still number one.
Yes, historic Delmonico’s, originator o Lobster Newberg, Baked Alaska and Chicken ala Keene (king). The service is still first rate and atmosphere hasn’t changed since 1837. The only curious thing is that the appetizers and desserts are small while the main courses are enormous
We celebrated a birthday there recently and we were not disappointed. The double porterhouse was buttery and even sweet and cooked just right. The serving was so big that we served three instead of two. The sides were very good and both were swimming in heavy cream or butter.
For dessert a chocolate mouse cake sandwiched peanut butter and vanilla ice on the side made me think about spending an extra hour at the gym, but it was worth it
for more see www.ditmasestates.com
Sunday, November 8, 2009
Maybe you can taste the atmosphere
Mendy’s Kosher Deli
61 east 34 street
New York, NY
212 576 1010
I haven’t been to Mendy’s on 34 Street in a while. They have redecorated and updated and the results were interesting.
The food is still very good, if anything better. There is now a salad bar and the front counter still makes sandwiches that must be handled with two hands. They still have the best kosher deli especially corned beef in town. It is lean without being dry and crumbly. The only complaint was the kasha knishes had mashed potatoes mixed with the kasha. The potato makes them easier to eat, but dilutes the special gritty taste of the kasha
But something is gone and I can’t quite put my finger on it. If pushed, I would say it’s the heimshe or home style feeling. Gone are the male waiters, who had an opinion on everything. Instead young orthodox women, extremely modestly dressed, covered from ankle to neckline, whom seem to be afraid to talk to you, are the new wait staff. Perhaps, it’s the general trend in orthodox Jewish circles to become stricter and even more observant. This holier than thou attitude has replaced warmth with elitism and narrow mindedness.
I know you can’t eat atmosphere, but a smile does aid the digestion
for more see www.ditmasestates.com
61 east 34 street
New York, NY
212 576 1010
I haven’t been to Mendy’s on 34 Street in a while. They have redecorated and updated and the results were interesting.
The food is still very good, if anything better. There is now a salad bar and the front counter still makes sandwiches that must be handled with two hands. They still have the best kosher deli especially corned beef in town. It is lean without being dry and crumbly. The only complaint was the kasha knishes had mashed potatoes mixed with the kasha. The potato makes them easier to eat, but dilutes the special gritty taste of the kasha
But something is gone and I can’t quite put my finger on it. If pushed, I would say it’s the heimshe or home style feeling. Gone are the male waiters, who had an opinion on everything. Instead young orthodox women, extremely modestly dressed, covered from ankle to neckline, whom seem to be afraid to talk to you, are the new wait staff. Perhaps, it’s the general trend in orthodox Jewish circles to become stricter and even more observant. This holier than thou attitude has replaced warmth with elitism and narrow mindedness.
I know you can’t eat atmosphere, but a smile does aid the digestion
for more see www.ditmasestates.com
Tuesday, October 13, 2009
Mimi's Hummus is delightful
Mimis Hummus1209 Cortelyou Rd(between Westminster Rd & Argyle Rd)Brooklyn, NY 11218(718) 284-4444
There is somethimg delightful about Mimis Hummus. Although the food is good and there is enough variety among the middle eastern dishes for a vegetarian or a carnivore, There is something intangible, that shines through.
The tangibles ( food) are good and inexpensive with main courses for under $ 15 and lots of salads and sides that can be upgraded to mains. Some of the combination salads are definitely worth tryiog for example I had a salad plate of roasted beets, white beans and hummus, which could have beeen a meal by itself
It could be the intangibles (ambiance, helpful, friendly young ladfies eager to help or the new wave, music background, some of it original works), but there still something more
In retrospect it was the combination of the food, ambiance and service --- that delightful balance and good karma, It rare when it come together, but when it does it can make your whole evening.
Try Mimi’s and see if you can feel the specialness of the place
for more see www.ditmasestates.com
There is somethimg delightful about Mimis Hummus. Although the food is good and there is enough variety among the middle eastern dishes for a vegetarian or a carnivore, There is something intangible, that shines through.
The tangibles ( food) are good and inexpensive with main courses for under $ 15 and lots of salads and sides that can be upgraded to mains. Some of the combination salads are definitely worth tryiog for example I had a salad plate of roasted beets, white beans and hummus, which could have beeen a meal by itself
It could be the intangibles (ambiance, helpful, friendly young ladfies eager to help or the new wave, music background, some of it original works), but there still something more
In retrospect it was the combination of the food, ambiance and service --- that delightful balance and good karma, It rare when it come together, but when it does it can make your whole evening.
Try Mimi’s and see if you can feel the specialness of the place
for more see www.ditmasestates.com
Sunday, September 27, 2009
How to Not Pay Too Much for Your Home - steps 1 & 2
Whether you are buying your first home, or your fifth, the process of buying a home is a detailed, time-consuming venture. At the same time, it’s an emotional period laden with difficult choices. You want to ensure that the home you purchase meets your family’s needs now, and in the future.
Each of these decisions often involves money. When you consider all that money represents, you’ll want to ensure that you don’t pay too much. This article helps you become a savvy buyer, by pointing out some of the pitfalls inherent in the home-buying process. These include such things as knowing what you want before you begin shopping, taking your time to shop, choosing the right realtor, and remaining objective while viewing potential homes. With this information, you’ll be closer to finding your ideal home.
1. Before you shop, develop a needs vs. wants list Everyone has a picture of an ideal home. This would include all the features you not only need, but have long desired. However, when it comes time to buying a home, the desires cost more. While it’s nice to think about having a beautifully landscaped backyard, or a solarium, perhaps even some built-in appliances, these are usually considered luxury items, which can add considerably to the price of your home.
That’s why it’s a good idea to develop a needs and wants lists. With this list, begin with items you really need like adequate space, garage and number of bedrooms. For most people, basic needs should be considered first. After that, you could consider additional desires, if you can manage these benefits financially.
With such a list in your hands, you’re less likely to be caught up in the excitement of the pursuit. You’ll have a good idea of what you want, within you price range, and if you can afford those additional items.
2. Get pre-approved prior to shoppingVisit your financial or lending institution prior to home buying. Quickly, you’ll know the amount of mortgage you’ll receive. Be sure to get a mortgage commitment in writing. Most importantly, you’ll tell sellers that you are a serious prospect. Depending upon market conditions, a seller may lean towards an unconditional offer. You’ll have less negotiating power if you have to wait for mortgage approval.
Banks and financial institutions have developed many programs especially for home buyers, be that first-time buyers or those with equity in their homes. When you review your needs and objectives with a lending officer, you’ll be one step closer to purchasing your home.
for more see www.ditmasestates.com
Each of these decisions often involves money. When you consider all that money represents, you’ll want to ensure that you don’t pay too much. This article helps you become a savvy buyer, by pointing out some of the pitfalls inherent in the home-buying process. These include such things as knowing what you want before you begin shopping, taking your time to shop, choosing the right realtor, and remaining objective while viewing potential homes. With this information, you’ll be closer to finding your ideal home.
1. Before you shop, develop a needs vs. wants list Everyone has a picture of an ideal home. This would include all the features you not only need, but have long desired. However, when it comes time to buying a home, the desires cost more. While it’s nice to think about having a beautifully landscaped backyard, or a solarium, perhaps even some built-in appliances, these are usually considered luxury items, which can add considerably to the price of your home.
That’s why it’s a good idea to develop a needs and wants lists. With this list, begin with items you really need like adequate space, garage and number of bedrooms. For most people, basic needs should be considered first. After that, you could consider additional desires, if you can manage these benefits financially.
With such a list in your hands, you’re less likely to be caught up in the excitement of the pursuit. You’ll have a good idea of what you want, within you price range, and if you can afford those additional items.
2. Get pre-approved prior to shoppingVisit your financial or lending institution prior to home buying. Quickly, you’ll know the amount of mortgage you’ll receive. Be sure to get a mortgage commitment in writing. Most importantly, you’ll tell sellers that you are a serious prospect. Depending upon market conditions, a seller may lean towards an unconditional offer. You’ll have less negotiating power if you have to wait for mortgage approval.
Banks and financial institutions have developed many programs especially for home buyers, be that first-time buyers or those with equity in their homes. When you review your needs and objectives with a lending officer, you’ll be one step closer to purchasing your home.
for more see www.ditmasestates.com
Some Simple Steps to Ensure a Smooth Home Purchase
Buying a home can be an emotional, time-consuming, and complex process. There are a few things that you can do to help make the process go as smooth as possible:
1. Check your credit.Before you apply for a home loan, regardless of your credit, it's a smart idea to obtain a copy of your credit report from the three major credit bureaus and review the information. If there are errors or things that need to be addressed, it's easier to address them before you have found a house, than after you have found a house and are trying to close your loan.
If you know that there are a few blemishes on your credit, let your lender know what they are, why they are there, and why you are a still good credit risk. Lenders look at your credit to determine how likely you will pay back the loan. If you had extenuating circumstances - like a loss of a job or medical bills - let them know so that they understand that it is not likely to happen again in the future.
2. Get approved before you buy.An approval means that a lender has reviewed your credit history, verified your assets and employment, and has approved your loan before you have found a home to purchase. As long as the home appraises for at least the purchase price, the loan should close.
Getting approved also gives you an advantage over other buyers. Your firm approval makes it easier for you to negotiate on the price of a home, than a person who is not approved or is pre-qualified.
While getting pre-qualified may sound official, it is really just getting an idea of what you can afford. Its having a person plug in a few numbers that you give them - your monthly income and your monthly debt - and getting an approximate payment calculated. From the payment, the calculator can approximate the house price range that you can afford. No information is verified. Because your assets, income or credit is not verified, a pre-qualification has little value when purchasing a home.
3. Find a great buyer's agent.Traditionally real estate agents represent the sellers in a transaction. When you are not working with a buyer's agent, they are less likely to negotiate the best price or contingencies for you.
A buyer's agent's job and fiduciary responsibility (meaning legal duty) is to you, the buyer. Before working with an agent, establish if they are a buyer's agent or a seller's agent. After spending a lot of time with a Realtor, it's natural to feel like you're a team. But if they are not negotiating for you, then they are not on your team.
fr more see www.ditmasetates.com
1. Check your credit.Before you apply for a home loan, regardless of your credit, it's a smart idea to obtain a copy of your credit report from the three major credit bureaus and review the information. If there are errors or things that need to be addressed, it's easier to address them before you have found a house, than after you have found a house and are trying to close your loan.
If you know that there are a few blemishes on your credit, let your lender know what they are, why they are there, and why you are a still good credit risk. Lenders look at your credit to determine how likely you will pay back the loan. If you had extenuating circumstances - like a loss of a job or medical bills - let them know so that they understand that it is not likely to happen again in the future.
2. Get approved before you buy.An approval means that a lender has reviewed your credit history, verified your assets and employment, and has approved your loan before you have found a home to purchase. As long as the home appraises for at least the purchase price, the loan should close.
Getting approved also gives you an advantage over other buyers. Your firm approval makes it easier for you to negotiate on the price of a home, than a person who is not approved or is pre-qualified.
While getting pre-qualified may sound official, it is really just getting an idea of what you can afford. Its having a person plug in a few numbers that you give them - your monthly income and your monthly debt - and getting an approximate payment calculated. From the payment, the calculator can approximate the house price range that you can afford. No information is verified. Because your assets, income or credit is not verified, a pre-qualification has little value when purchasing a home.
3. Find a great buyer's agent.Traditionally real estate agents represent the sellers in a transaction. When you are not working with a buyer's agent, they are less likely to negotiate the best price or contingencies for you.
A buyer's agent's job and fiduciary responsibility (meaning legal duty) is to you, the buyer. Before working with an agent, establish if they are a buyer's agent or a seller's agent. After spending a lot of time with a Realtor, it's natural to feel like you're a team. But if they are not negotiating for you, then they are not on your team.
fr more see www.ditmasetates.com
Thinking About Buying Your First Home? part 2
Thinking about purchasing a home of your own? Keep these critical considerations in mind:
How long you plan to live in the home.If you purchase a home and get a job transfer or decide to move after only a short time, you may end up paying money in order to sell it. The value of your home may not have appreciated enough to cover the costs that you paid to buy the home and the costs that it would take you to sell your home.
The length of time that it will take to cover those costs depends on various economic factors in the area of the home. Most parts of the country have an average of 5% appreciation per year. In this case, you should plan to stay in your home at least 3-4 years to cover buying and selling costs. If the area you buy your home in experiences an economic up turn, the length of the time to cover these costs could be shortened, and the opposite is also true.
How long the home will meet your needs.What features do you require in a home to satisfy your lifestyle now? Five years from now? Depending on how long you plan to stay in your home, you'll need to ensure that the home has the amenities that you'll need. For example, a two-bedroom dwelling may be perfect for a young couple with no children. However, if they start a family, they could quickly outgrow the space. Therefore, they should consider a home with room to grow. Could the basement be turned into a den and extra bedrooms? Could the attic be turned into a master suite? Having an idea of what you'll need will help you find a home that will satisfy you for years to come.
Your financial health - your credit and home affordability.Is now the right time financially for you to buy a home? Would you rate your financial picture as healthy? Is your credit good? While you can always find a lender to lend you money, solid lenders are more skeptical if your credit history is not good. Generally, a couple of blemishes on a credit report will make you a good credit risk and could qualify you for the lowest interest rates. If you have more than a couple of blemishes on your report, lenders like Quicken Loans may still provide you with a loan, but you may just have to pay a higher interest rate and fees.
Some say that you should refrain from borrowing as much as you qualify for because it is wiser not to stretch your financial boundaries. The other school of thought says you should stretch to buy as much home as you can afford, because with regular pay raises and increased earning potential, the big payment today will seem like less of a payment tomorrow. This is a decision only you can make. Are you in a position where you expect to make more money soon? Would you rather be conservative and fairly certain that you can make your payment without stretching financially? Make sure that whatever you do, it's within your comfort zone.
To determine how much home you can afford, talk to a lender or go online and use a "home affordability" calculator. Good calculators will give you a range of what you may qualify for. Then call a lender. While some may say that the "28/36" rule applies, in today's home mortgage market, lenders are making loans customized to a particular person's situation. The "28/36" rule means that your monthly housing costs can't exceed 28 percent of your income and your total debt load can't exceed 36 percent of your total monthly income. Depending on your assets, credit history, job potential and other factors, lenders can push the ratios up to 40-60% or higher. While we're not advocating you purchase a home utilizing the higher ratios, its important for you to know your options.
Where the money for the transaction will come from.Typically homebuyers will need some money for a down payment and closing costs. However, with today's broad range of loan options, having a lot of money saved for a down payment is not always necessary - if you can prove that you are a good financial risk to a lender. If your credit isn't stellar but you have managed to save 10-20% for a down payment, you will still appear to be a very good financial risk to a lender.
The ongoing costs of home ownership.Maintenance, improvements, taxes and insurance are all costs that are added to a monthly house payment. If you buy a condominium, townhouse or in certain communities, a monthly homeowner's association fee might be required. If these additional costs are a concern, you can make choices to lower or avoid these fees. Be sure to make your realtor and your lender aware of your desire to limit these costs.
If you are still unsure if you should buy a home after making these considerations, you may want to consult with an accountant or financial planner to help you assess how a home purchase fits into your overall financial goals.
for more see www.ditmasestates.com
How long you plan to live in the home.If you purchase a home and get a job transfer or decide to move after only a short time, you may end up paying money in order to sell it. The value of your home may not have appreciated enough to cover the costs that you paid to buy the home and the costs that it would take you to sell your home.
The length of time that it will take to cover those costs depends on various economic factors in the area of the home. Most parts of the country have an average of 5% appreciation per year. In this case, you should plan to stay in your home at least 3-4 years to cover buying and selling costs. If the area you buy your home in experiences an economic up turn, the length of the time to cover these costs could be shortened, and the opposite is also true.
How long the home will meet your needs.What features do you require in a home to satisfy your lifestyle now? Five years from now? Depending on how long you plan to stay in your home, you'll need to ensure that the home has the amenities that you'll need. For example, a two-bedroom dwelling may be perfect for a young couple with no children. However, if they start a family, they could quickly outgrow the space. Therefore, they should consider a home with room to grow. Could the basement be turned into a den and extra bedrooms? Could the attic be turned into a master suite? Having an idea of what you'll need will help you find a home that will satisfy you for years to come.
Your financial health - your credit and home affordability.Is now the right time financially for you to buy a home? Would you rate your financial picture as healthy? Is your credit good? While you can always find a lender to lend you money, solid lenders are more skeptical if your credit history is not good. Generally, a couple of blemishes on a credit report will make you a good credit risk and could qualify you for the lowest interest rates. If you have more than a couple of blemishes on your report, lenders like Quicken Loans may still provide you with a loan, but you may just have to pay a higher interest rate and fees.
Some say that you should refrain from borrowing as much as you qualify for because it is wiser not to stretch your financial boundaries. The other school of thought says you should stretch to buy as much home as you can afford, because with regular pay raises and increased earning potential, the big payment today will seem like less of a payment tomorrow. This is a decision only you can make. Are you in a position where you expect to make more money soon? Would you rather be conservative and fairly certain that you can make your payment without stretching financially? Make sure that whatever you do, it's within your comfort zone.
To determine how much home you can afford, talk to a lender or go online and use a "home affordability" calculator. Good calculators will give you a range of what you may qualify for. Then call a lender. While some may say that the "28/36" rule applies, in today's home mortgage market, lenders are making loans customized to a particular person's situation. The "28/36" rule means that your monthly housing costs can't exceed 28 percent of your income and your total debt load can't exceed 36 percent of your total monthly income. Depending on your assets, credit history, job potential and other factors, lenders can push the ratios up to 40-60% or higher. While we're not advocating you purchase a home utilizing the higher ratios, its important for you to know your options.
Where the money for the transaction will come from.Typically homebuyers will need some money for a down payment and closing costs. However, with today's broad range of loan options, having a lot of money saved for a down payment is not always necessary - if you can prove that you are a good financial risk to a lender. If your credit isn't stellar but you have managed to save 10-20% for a down payment, you will still appear to be a very good financial risk to a lender.
The ongoing costs of home ownership.Maintenance, improvements, taxes and insurance are all costs that are added to a monthly house payment. If you buy a condominium, townhouse or in certain communities, a monthly homeowner's association fee might be required. If these additional costs are a concern, you can make choices to lower or avoid these fees. Be sure to make your realtor and your lender aware of your desire to limit these costs.
If you are still unsure if you should buy a home after making these considerations, you may want to consult with an accountant or financial planner to help you assess how a home purchase fits into your overall financial goals.
for more see www.ditmasestates.com
Selling your home: Where to begin?
First ImpressionsRemember what first attracted you to your house when you bought it? What excited you about its most appealing features? Now that you're selling your home, you'll need to look at it as if you were buying it all over again.
A spruced up house makes a great first impression on potential buyers. An attractive property grabs their attention and makes them excited about finding a house that looks and feels well-cared for. Because buyers know they’ll encounter fewer problems if they buy it, your house becomes more appealing and stands out from the competition. So if you prepare your home correctly, you’ll save time selling it when it’s on the market.
A good first impression makes an impact on a number of levels. It’s not just the way your house looks to potential buyers, but how it feels and smells to them, how their friends and family will react, how they imagine it would be to live there.
With simple improvements throughout your house, you can grab the attention of potential buyers and help them see why your house is right for them.
I constantly consel home sellers to do the little things not the big items. For example fix a broken window, but do not remodel your kitchen. Fixing the window is a small expense and always helps with first impressions. Remodeling a kitchen can cost thousands and there is no guarentee that potential buyers will like it.
for more see www.ditmasestates.com
A spruced up house makes a great first impression on potential buyers. An attractive property grabs their attention and makes them excited about finding a house that looks and feels well-cared for. Because buyers know they’ll encounter fewer problems if they buy it, your house becomes more appealing and stands out from the competition. So if you prepare your home correctly, you’ll save time selling it when it’s on the market.
A good first impression makes an impact on a number of levels. It’s not just the way your house looks to potential buyers, but how it feels and smells to them, how their friends and family will react, how they imagine it would be to live there.
With simple improvements throughout your house, you can grab the attention of potential buyers and help them see why your house is right for them.
I constantly consel home sellers to do the little things not the big items. For example fix a broken window, but do not remodel your kitchen. Fixing the window is a small expense and always helps with first impressions. Remodeling a kitchen can cost thousands and there is no guarentee that potential buyers will like it.
for more see www.ditmasestates.com
The Right Selling Price Affects Your Bottom Line
When you’re selling your home, the price you set is a critical factor in the return you’ll receive. That’s why you need a professional evaluation from an experienced realtor. This person can provide you with an honest assessment of your home, based on several factors including:
Market conditions
Condition of your home
Repairs or improvements
Time frame
In real estate terms, market value is the price at which a particular house, in its current condition, will sell within 30 to 90 days.
If the price of your home is too high, several things could happen:
Limits buyers. Potential buyers may not view your home, because it would be out of their buying range.
Limits showings. Other salespeople may be less reluctant to view your home.
Used as leverage. Other realtors may use this home to sell against homes that are better priced.
Extended stay on the market. When a home is on the market too long, it may be perceived as defective. Buyers may wonder, “what’s wrong,” or “why hasn’t this sold?”
Lower price. An overpriced home, still on the market beyond the average selling time, could lead a lower selling price. To sell it, you will have to reduce the price, sometimes, several times.
In the end, you’ll probably get less than if it had been properly priced at the start.
Wasted time and energy. A bank appraisal is most often required to finance a home.
Realtors have known it for years – Well-kept homes, properly priced in the beginning always get you the fast sale for the best price! And that’s why you need a professional to assist you in the selling of your home.
for more see www.ditmasestates.com
Market conditions
Condition of your home
Repairs or improvements
Time frame
In real estate terms, market value is the price at which a particular house, in its current condition, will sell within 30 to 90 days.
If the price of your home is too high, several things could happen:
Limits buyers. Potential buyers may not view your home, because it would be out of their buying range.
Limits showings. Other salespeople may be less reluctant to view your home.
Used as leverage. Other realtors may use this home to sell against homes that are better priced.
Extended stay on the market. When a home is on the market too long, it may be perceived as defective. Buyers may wonder, “what’s wrong,” or “why hasn’t this sold?”
Lower price. An overpriced home, still on the market beyond the average selling time, could lead a lower selling price. To sell it, you will have to reduce the price, sometimes, several times.
In the end, you’ll probably get less than if it had been properly priced at the start.
Wasted time and energy. A bank appraisal is most often required to finance a home.
Realtors have known it for years – Well-kept homes, properly priced in the beginning always get you the fast sale for the best price! And that’s why you need a professional to assist you in the selling of your home.
for more see www.ditmasestates.com
Winning the home buyer game requires a great team
Your Agent-A successful purchase starts with the right representative. In fact, once you’ve selected the best agent to represent you, it is likely that he or she can recommend other professionals to join your team, taking more of the responsibility off of your shoulders.
Lender (Appraiser)-A bank is not just a bank. Having the right backer can be extremely important – it is your money we’re talking about after all! Make sure that your lender and financial representative is someone with whom you feel comfortable, and be wary of any lender who promises you more than you think you can reasonably afford. Your lenders may or may not require an independent appraisal, and typically will make arrangements for the appraisal themselves.
Lawyer-Your home purchase is far too important a transaction to skimp on legal representation at the risk of leaving yourself open to costly future issues. Find a lawyer who is willing to take the time to answer your questions and who specializes in real estate law.
Home Inspector-No home inspection is 100% guaranteed, but a few hundred dollars to catch a major problem now is certainly better than many thousands to correct that ‘surprise’ down the road. Ask your agent for a recommendation.
Contractor-Planning some renovations? You’re not the only one! The home renovation industry is booming, and in some markets, booking a contractor must be done months in advance (that’s a long time to go without a kitchen). Don’t let finding the right contractor slip through the cracks – planning ahead will almost certainly make your renovation smoother, and you contractor will appreciate the advance notice
for more see www.ditmasestates.com
Lender (Appraiser)-A bank is not just a bank. Having the right backer can be extremely important – it is your money we’re talking about after all! Make sure that your lender and financial representative is someone with whom you feel comfortable, and be wary of any lender who promises you more than you think you can reasonably afford. Your lenders may or may not require an independent appraisal, and typically will make arrangements for the appraisal themselves.
Lawyer-Your home purchase is far too important a transaction to skimp on legal representation at the risk of leaving yourself open to costly future issues. Find a lawyer who is willing to take the time to answer your questions and who specializes in real estate law.
Home Inspector-No home inspection is 100% guaranteed, but a few hundred dollars to catch a major problem now is certainly better than many thousands to correct that ‘surprise’ down the road. Ask your agent for a recommendation.
Contractor-Planning some renovations? You’re not the only one! The home renovation industry is booming, and in some markets, booking a contractor must be done months in advance (that’s a long time to go without a kitchen). Don’t let finding the right contractor slip through the cracks – planning ahead will almost certainly make your renovation smoother, and you contractor will appreciate the advance notice
for more see www.ditmasestates.com
Winning the home buying game also requires a good plan
1. Find the right representativeEven if you’re not quite ready to buy, your buyer’s agent can be an absolute wealth of information, and can often offer ‘scoops’ on local developments you might not have know about otherwise. Speak to your agent first and he or she can be helping to guide you right from the start.
2. Find out what your price range isOnline mortgage calculators are a good place to start, but as you get closer to being ready to buy, there is no substitute for a written mortgage pre-approval. Just speaking to your lender is an extremely worthwhile venture – this is the only way to really get an in-depth picture of your overall financial picture and to discover exactly what you can reasonably afford to spend on a home (and possibly on renovating).
3. Find out what your local market looks likeThe internet can be incredibly valuable in doing preparatory research. Start with your agent – he or she can direct you to valuable resources and immediately start e-mailing you real estate listings that may interest you (or at least give you a better idea of what your needs and wants are).
4. Find out what your true needs and wants areCompose a needs/wants list that takes into consideration your local market conditions, your price range, and the advice of your real estate agent.
5. Find your dream home!Once you’re ready to act, you may be surprised by how quickly you can make a decision. Armed with your pre-approval, a little market knowledge, and your needs/wants list, call your real estate agent, hit the pavement, and when you see ‘the house’, put in an offer.
for more see www.ditmasestates.com
2. Find out what your price range isOnline mortgage calculators are a good place to start, but as you get closer to being ready to buy, there is no substitute for a written mortgage pre-approval. Just speaking to your lender is an extremely worthwhile venture – this is the only way to really get an in-depth picture of your overall financial picture and to discover exactly what you can reasonably afford to spend on a home (and possibly on renovating).
3. Find out what your local market looks likeThe internet can be incredibly valuable in doing preparatory research. Start with your agent – he or she can direct you to valuable resources and immediately start e-mailing you real estate listings that may interest you (or at least give you a better idea of what your needs and wants are).
4. Find out what your true needs and wants areCompose a needs/wants list that takes into consideration your local market conditions, your price range, and the advice of your real estate agent.
5. Find your dream home!Once you’re ready to act, you may be surprised by how quickly you can make a decision. Armed with your pre-approval, a little market knowledge, and your needs/wants list, call your real estate agent, hit the pavement, and when you see ‘the house’, put in an offer.
for more see www.ditmasestates.com
Staging your house - aromatherapy
Scents and aromas can have a dramatic impact on people’s emotions, otherwise, there wouldn’t be a multi-billion-dollar fragrance industry!
Don’t ignore the power of fragrance when showing your home. Smoke, pet odors, and cooking smells can each dramatically impact how potential buyers feel about your house.
If your potential buyers never form an emotional connection to your home, chances are that they will remain just that – potential buyers.
Don’t allow smoking in your house for weeks leading up to showing it, find a pet-sitter for a few days, and clean, clean, clean!
Once you’ve removed any aromas that might be off-putting and freshened the air in your home, you can actually use scent to your advantage.
Consider doing some baking prior to showings. The scent of fresh apple pie is hard to beat when it comes to creating the atmosphere of a welcoming home!TIP: In a pinch, a mixture of water, vanilla extract, and brown sugar in an oven on low heat can be used to create the pleasing aroma of fresh baking.
To a certain extent, buyers make purchase decisions based on their emotional response, so it’s important to make it easy for them to fall in love with your home. Pleasant smells are one more way to do so.
for more see www.ditmasestes.com
Don’t ignore the power of fragrance when showing your home. Smoke, pet odors, and cooking smells can each dramatically impact how potential buyers feel about your house.
If your potential buyers never form an emotional connection to your home, chances are that they will remain just that – potential buyers.
Don’t allow smoking in your house for weeks leading up to showing it, find a pet-sitter for a few days, and clean, clean, clean!
Once you’ve removed any aromas that might be off-putting and freshened the air in your home, you can actually use scent to your advantage.
Consider doing some baking prior to showings. The scent of fresh apple pie is hard to beat when it comes to creating the atmosphere of a welcoming home!TIP: In a pinch, a mixture of water, vanilla extract, and brown sugar in an oven on low heat can be used to create the pleasing aroma of fresh baking.
To a certain extent, buyers make purchase decisions based on their emotional response, so it’s important to make it easy for them to fall in love with your home. Pleasant smells are one more way to do so.
for more see www.ditmasestes.com
Planning to sell your house - some simple steps
1. Find the right representativeThe experience and knowledge of a dedicated real estate professional can be priceless. A good Realtor® forms a powerful team with his or her clients that makes it possible for them to have a smooth, successful, stress-free sale.
2. Determine your needs/wants for the sale and for your new homeSelling your primary residence can be tricky because you have to simultaneously be thinking about where you would like to buy. First weigh your priorities – selling price is certainly important, but having a quick and efficient sale can often be worth accepting a slightly lower offer. Talk to your agent and make sure you’re comfortable with where your priorities are.
At the same time, you should be compiling a needs/wants list for the home you will buy. You will probably have to act fairly quickly when your house sells, so any amount of preparation you can do will serve you well.
3. Prepare your house for showingUnderprepared homes can be sales disasters. Your home will never get as much attention from potential buyers as when it is first listed, so clearing clutter, cleaning, making repairs, and putting your home’s best foot forward is essential. Don’t “open for business” until your home is ready to be seen as favorably as possible.
4. Find out what your local market looks likeBeing realistic about your market is the key to a smooth sale. There is no substitute for a professional real estate representative when it comes to local market knowledge.
5. List away!Lots of photos and online exposure are the key to getting a good response for your listing. Working with an agent who uses Point2 Agent software is a great step in the right direction. Now just “open” the house and sit back and wait for the flood of eager buyers!
for more see www.ditmasestates.com
2. Determine your needs/wants for the sale and for your new homeSelling your primary residence can be tricky because you have to simultaneously be thinking about where you would like to buy. First weigh your priorities – selling price is certainly important, but having a quick and efficient sale can often be worth accepting a slightly lower offer. Talk to your agent and make sure you’re comfortable with where your priorities are.
At the same time, you should be compiling a needs/wants list for the home you will buy. You will probably have to act fairly quickly when your house sells, so any amount of preparation you can do will serve you well.
3. Prepare your house for showingUnderprepared homes can be sales disasters. Your home will never get as much attention from potential buyers as when it is first listed, so clearing clutter, cleaning, making repairs, and putting your home’s best foot forward is essential. Don’t “open for business” until your home is ready to be seen as favorably as possible.
4. Find out what your local market looks likeBeing realistic about your market is the key to a smooth sale. There is no substitute for a professional real estate representative when it comes to local market knowledge.
5. List away!Lots of photos and online exposure are the key to getting a good response for your listing. Working with an agent who uses Point2 Agent software is a great step in the right direction. Now just “open” the house and sit back and wait for the flood of eager buyers!
for more see www.ditmasestates.com
Pets and your new home
Smoothly introducing your dog to your new home
Moving into your new home is very exciting, for your entire family!! But did you know that introducing your dog into a new home can be incredibly stressful for them? Fortunately, there are a lot of things that we can do to make this transition easier on them, which in the end makes it easier on us!
There are a lot of things that you can do to make the move less stressful on your pet. When moving, if possible, it would be a good idea to leave the dog with a friend they know. This will keep the dog out of your way when you are moving furniture, and decrease the chance that any accidents may happen. You can also leave the dog in the backyard while you move, as long as it is fully fenced and they cannot escape! Can’t do either? Well then, the ‘least worst’ scenario is to crate your dog while moving the furniture into the home. Make sure the crate is large enough that they can stand up, turn around and lay down comfortably, and be sure to give them access to water and let them outside to ‘do their business’ every few hours. Doors will be left open, items will be dropped, there will be a lot of commotion, and the best way to keep your pet safe during this time is to keep them out of the way!
During the packing process, you can actually plan ahead to make this as smooth a transition as possible for your four legged friend. Instead of trying to cram the packing into one or two days, planning to pack over a longer period of time can reduce the stress on your dog (and probably yourself as well!). Make sure that you pack their water and food bowls, toys, and blankets/beds in a separate box that will be easily accessible once you are at your new home. Dogs do not like change, so the more familiar the setting, the better! One easy trick is to make sure that they have belongings that smell like you, their people! Having a familiar scent in a strange place can make the transition easier. All you would need to do is put their toys in your laundry hamper for a few days, and they will smell just like you!! And don’t feel embarrassed, this is like the sweet smell of roses for your dog. These are as important to your dog as your child’s teddy bear is to them.
For more great tips on a successful move with your pet, please visit The Humane Society of the United States.
Housetraining is always a big issue, and even well-trained dogs may not know where to ‘go’ in a new home. When you bring them to your new house, make sure that they are taken into the back right away, where they can ‘do their business’. It may sound silly, but it is always a good idea to reward them with praise, so that they know they did something good! It may seem odd to your new neighbors that you are congratulating your dog for successfully going to the bathroom (you may become the most talked about person on your street), but your dog will think that they just won a gold medal for it!! You will want to keep en eye on them to make sure that they are able to find the back door (or front door depending on the home) whenever necessary. Here is a good rule of thumb to remember: let them out after playing for a period of time (15-30 minutes depending on age), after they wake up, and after they eat!
For puppies, the rules need to be modified slightly. You still want to show them where the door is, and give them lots of praise when they go where they should (this should be a very exciting event for them, and remember that the gold medal they are winning can come in the form of a treat!). Be sure to let them outside as often as possible, especially immediately after they eat, wake up, and every 10-15 minutes during playtime! There will be accidents, no puppy is perfect (adorable yes, perfect no!), so be patient and keep it positive!
Another point to keep in mind is that a puppy can ‘hold it’ for approximately 1 hour for every month they are old. For example, a puppy that is only 2 months old, can generally ‘hold it’ for approximately 2 hours at a time! This may not apply to every puppy, as they are just as different from each other as we are from other people, but it does give you an idea of what to expect.
for more see www.ditmasestates.com
Moving into your new home is very exciting, for your entire family!! But did you know that introducing your dog into a new home can be incredibly stressful for them? Fortunately, there are a lot of things that we can do to make this transition easier on them, which in the end makes it easier on us!
There are a lot of things that you can do to make the move less stressful on your pet. When moving, if possible, it would be a good idea to leave the dog with a friend they know. This will keep the dog out of your way when you are moving furniture, and decrease the chance that any accidents may happen. You can also leave the dog in the backyard while you move, as long as it is fully fenced and they cannot escape! Can’t do either? Well then, the ‘least worst’ scenario is to crate your dog while moving the furniture into the home. Make sure the crate is large enough that they can stand up, turn around and lay down comfortably, and be sure to give them access to water and let them outside to ‘do their business’ every few hours. Doors will be left open, items will be dropped, there will be a lot of commotion, and the best way to keep your pet safe during this time is to keep them out of the way!
During the packing process, you can actually plan ahead to make this as smooth a transition as possible for your four legged friend. Instead of trying to cram the packing into one or two days, planning to pack over a longer period of time can reduce the stress on your dog (and probably yourself as well!). Make sure that you pack their water and food bowls, toys, and blankets/beds in a separate box that will be easily accessible once you are at your new home. Dogs do not like change, so the more familiar the setting, the better! One easy trick is to make sure that they have belongings that smell like you, their people! Having a familiar scent in a strange place can make the transition easier. All you would need to do is put their toys in your laundry hamper for a few days, and they will smell just like you!! And don’t feel embarrassed, this is like the sweet smell of roses for your dog. These are as important to your dog as your child’s teddy bear is to them.
For more great tips on a successful move with your pet, please visit The Humane Society of the United States.
Housetraining is always a big issue, and even well-trained dogs may not know where to ‘go’ in a new home. When you bring them to your new house, make sure that they are taken into the back right away, where they can ‘do their business’. It may sound silly, but it is always a good idea to reward them with praise, so that they know they did something good! It may seem odd to your new neighbors that you are congratulating your dog for successfully going to the bathroom (you may become the most talked about person on your street), but your dog will think that they just won a gold medal for it!! You will want to keep en eye on them to make sure that they are able to find the back door (or front door depending on the home) whenever necessary. Here is a good rule of thumb to remember: let them out after playing for a period of time (15-30 minutes depending on age), after they wake up, and after they eat!
For puppies, the rules need to be modified slightly. You still want to show them where the door is, and give them lots of praise when they go where they should (this should be a very exciting event for them, and remember that the gold medal they are winning can come in the form of a treat!). Be sure to let them outside as often as possible, especially immediately after they eat, wake up, and every 10-15 minutes during playtime! There will be accidents, no puppy is perfect (adorable yes, perfect no!), so be patient and keep it positive!
Another point to keep in mind is that a puppy can ‘hold it’ for approximately 1 hour for every month they are old. For example, a puppy that is only 2 months old, can generally ‘hold it’ for approximately 2 hours at a time! This may not apply to every puppy, as they are just as different from each other as we are from other people, but it does give you an idea of what to expect.
for more see www.ditmasestates.com
Wednesday, July 22, 2009
Don't eat dinner at a lunch restaurant
Murano
207 West 36 Street
New York, NY 10018
(212) 695-5220
I love Italian food and I love American food. Murano seems to have confused the best of both.
Murano is quite clearly a business mans fancy lunch, a place were corporate high level gossip can be exchanged while the executives get thoroughly lubricated. Indeed Murano is not open on the weekends.
Italian food has wonderful distinct courses with its antipasti, pasta and secondi all with different tastes and textures. The antipasti is made to be eaten with bread. The pasta’s shape is made to enhance the flavors of the sauce; for example Penne will always be linked with vodka sauce and fettuccini with creamy Alfredo sauce. The secondi’s sometimes meat, sometimes fish are separate and distinct.
In American food, the courses are often combined, and the pasta or starch is served with the meat or fish, but they separate and usually un-sauced and easily identified.
But Murano serves Italian American food probably because American businessmen don’t have the luxury of time their European counterparts have.
Murano’s food has neither the grace of Italian food nor the straight forwardness of American food. Let me give you an example. I ordered fettuccini with salmon in vodka sauce. There was no Alfred available. I expected a filet of salmon with fettuccini on the side. Instead I got a mishmash of both; the filet of salmon was broken up and cooked with the pasta. The salmon was obviously the tasteless farm raised kind, and was made almost indistinct by the orange colored vodka sauce. I also ordered a cold mixed antipasti. Italian food has wonderful Capanata and Gardinera, but instead got olives and mushrooms straight out of a Costco giant jar.
A dinner of a salad, antipasti, two pastas and a shared dessert is approximately $ 100 and hardly worth it.
for more see www.ditmasestates.com
207 West 36 Street
New York, NY 10018
(212) 695-5220
I love Italian food and I love American food. Murano seems to have confused the best of both.
Murano is quite clearly a business mans fancy lunch, a place were corporate high level gossip can be exchanged while the executives get thoroughly lubricated. Indeed Murano is not open on the weekends.
Italian food has wonderful distinct courses with its antipasti, pasta and secondi all with different tastes and textures. The antipasti is made to be eaten with bread. The pasta’s shape is made to enhance the flavors of the sauce; for example Penne will always be linked with vodka sauce and fettuccini with creamy Alfredo sauce. The secondi’s sometimes meat, sometimes fish are separate and distinct.
In American food, the courses are often combined, and the pasta or starch is served with the meat or fish, but they separate and usually un-sauced and easily identified.
But Murano serves Italian American food probably because American businessmen don’t have the luxury of time their European counterparts have.
Murano’s food has neither the grace of Italian food nor the straight forwardness of American food. Let me give you an example. I ordered fettuccini with salmon in vodka sauce. There was no Alfred available. I expected a filet of salmon with fettuccini on the side. Instead I got a mishmash of both; the filet of salmon was broken up and cooked with the pasta. The salmon was obviously the tasteless farm raised kind, and was made almost indistinct by the orange colored vodka sauce. I also ordered a cold mixed antipasti. Italian food has wonderful Capanata and Gardinera, but instead got olives and mushrooms straight out of a Costco giant jar.
A dinner of a salad, antipasti, two pastas and a shared dessert is approximately $ 100 and hardly worth it.
for more see www.ditmasestates.com
Thursday, June 25, 2009
In the presence of professionals
Padre Figlio
310 east 44 street
NY, NY
There is something about Padre Figlio, which just tells you they know what they are doing. It starts with the hostess, who greets you by name even though you have never been there before and have not announced yourself. The Maitre D’ proceeds to announce the voluminous specials of the day, including the ingredients and the method of preparation…just so.
We were not interested in just beef, I wanted to see what the chef can do and even this jaded New Yorker was impressed. Some of us started with a wonderful tricolor salad topped with slivers of Romano cheese. I had a pickled eggplant and mushroom mélange wrapped in radicchio with gobs of freshly made buffalo milk mozzarella, still warm and silky smooth. Ah…yes
Pasta is the reason for Italy’s existence and my judgment is strict and unforgiving. I am not sure what they called my dish. It was a variation of Spaghetti Matricana. Home made spaghetti perfectly al dente, with pancetta (unsmoked bacon), onion, and garlic with slices of filet mignon in an excellent tomato sauce topped with ricotta. The serving was so large, I cancelled my next course. Also at the table was home made lobster ravioli with large chucks of lobster and a perfectly grilled mediterrain sea bass.
It’s a rough life, but someone has to do it and I am volunteering for your share at Padre Figlio.
Dinner for four was $ 250 with a tip. But I noticed that they have a limited menu prix fixe dinner at $ 35. I am definitely going back to try it
for more see www.ditmasesates.com
310 east 44 street
NY, NY
There is something about Padre Figlio, which just tells you they know what they are doing. It starts with the hostess, who greets you by name even though you have never been there before and have not announced yourself. The Maitre D’ proceeds to announce the voluminous specials of the day, including the ingredients and the method of preparation…just so.
We were not interested in just beef, I wanted to see what the chef can do and even this jaded New Yorker was impressed. Some of us started with a wonderful tricolor salad topped with slivers of Romano cheese. I had a pickled eggplant and mushroom mélange wrapped in radicchio with gobs of freshly made buffalo milk mozzarella, still warm and silky smooth. Ah…yes
Pasta is the reason for Italy’s existence and my judgment is strict and unforgiving. I am not sure what they called my dish. It was a variation of Spaghetti Matricana. Home made spaghetti perfectly al dente, with pancetta (unsmoked bacon), onion, and garlic with slices of filet mignon in an excellent tomato sauce topped with ricotta. The serving was so large, I cancelled my next course. Also at the table was home made lobster ravioli with large chucks of lobster and a perfectly grilled mediterrain sea bass.
It’s a rough life, but someone has to do it and I am volunteering for your share at Padre Figlio.
Dinner for four was $ 250 with a tip. But I noticed that they have a limited menu prix fixe dinner at $ 35. I am definitely going back to try it
for more see www.ditmasesates.com
Monday, June 1, 2009
Another good meal on Cortelyou Road
Cinco de Mayo Taqueria
1202 Cortelyou Road
Brooklyn, NY 11218
718 693 – 1022
There are now several good restaurants on Cortelyou Road., but perhaps the most underrated is Cinco de Mayo.
This Taqueria appears as a simple working mans formica counter top dinner, but some one in the kitchen knows what they are doing. Perhaps, the true test of a great cook is that they can produce a variety of dishes at the same time and have all of them taste very good and very distinctive.
Mexican sauces are acknowledged to be among the most complex in the world. A mole sauce containing chocolate can have over thirty ingredients. Pepian is a green sauce made from the seeds of a Calabasa Squash, Green and Red Salsas can take all day to get right .Adobo sauces with a vinegar base can destroy a meal if not made right, but a Tingua with onions can bring even boiled till dead chicken back to life. I have many dishes at Cinco de Mayo and each sauce has been amazingly good, consistent and distinct.
Open seven days from 9:00 a.m. to 10:p.m. Don’t expect great service, but with great food comes prices that are almost embarrassingly cheap. Two main courses with a Guacamole appetizer and beers cost less than $ 40.00
for more see www.ditmasestates.com
1202 Cortelyou Road
Brooklyn, NY 11218
718 693 – 1022
There are now several good restaurants on Cortelyou Road., but perhaps the most underrated is Cinco de Mayo.
This Taqueria appears as a simple working mans formica counter top dinner, but some one in the kitchen knows what they are doing. Perhaps, the true test of a great cook is that they can produce a variety of dishes at the same time and have all of them taste very good and very distinctive.
Mexican sauces are acknowledged to be among the most complex in the world. A mole sauce containing chocolate can have over thirty ingredients. Pepian is a green sauce made from the seeds of a Calabasa Squash, Green and Red Salsas can take all day to get right .Adobo sauces with a vinegar base can destroy a meal if not made right, but a Tingua with onions can bring even boiled till dead chicken back to life. I have many dishes at Cinco de Mayo and each sauce has been amazingly good, consistent and distinct.
Open seven days from 9:00 a.m. to 10:p.m. Don’t expect great service, but with great food comes prices that are almost embarrassingly cheap. Two main courses with a Guacamole appetizer and beers cost less than $ 40.00
for more see www.ditmasestates.com
Monday, May 18, 2009
Poor Porter's Problem
Porter’s Restaurant and Lounge
216 Seventh Avenue
New York, NY
888-316-1028
I had checked out Porter’s restaurant on the web about a week before making reservations. The website was attractive, the menu tempting, and live music was advertised. When the got to the restaurant there was no live music or DJ and the menu had changed significantly. But we still started our dinner with high hopes at this tablecloth restaurant because it looked good and we actually found free parking very close.
We were greeted courteously and seated. The staff was friendly and had a real grasp of their duties. Daily specials were presented intelligently and in detail. Our party ordered mussels, crab cakes, onion soup and salad and except for the bready crab cakes all were good.
We ordered one Steak au poivre medium rare and another medium well, the steaks came out the without the typical crusting, and some how tasted sour. Eventhough one was supposed to be medium well, both were medium rare.
We ordered chocolate soufflés for dessert, which were served with vanilla cream and whipped cream and although they were light and puffy, they didn’t taste of chocolate, very strange.
During every course the wait staff was attentive and helpful, but the food was mediocre at best and at $ 200 for four dinners, Porters is overpriced.
Later, I rechecked the website and it was no longer available and with a sparse attendance, no music and mediocre food this restaurant may not be in business for long.
for more see www.ditmasestates.com
216 Seventh Avenue
New York, NY
888-316-1028
I had checked out Porter’s restaurant on the web about a week before making reservations. The website was attractive, the menu tempting, and live music was advertised. When the got to the restaurant there was no live music or DJ and the menu had changed significantly. But we still started our dinner with high hopes at this tablecloth restaurant because it looked good and we actually found free parking very close.
We were greeted courteously and seated. The staff was friendly and had a real grasp of their duties. Daily specials were presented intelligently and in detail. Our party ordered mussels, crab cakes, onion soup and salad and except for the bready crab cakes all were good.
We ordered one Steak au poivre medium rare and another medium well, the steaks came out the without the typical crusting, and some how tasted sour. Eventhough one was supposed to be medium well, both were medium rare.
We ordered chocolate soufflés for dessert, which were served with vanilla cream and whipped cream and although they were light and puffy, they didn’t taste of chocolate, very strange.
During every course the wait staff was attentive and helpful, but the food was mediocre at best and at $ 200 for four dinners, Porters is overpriced.
Later, I rechecked the website and it was no longer available and with a sparse attendance, no music and mediocre food this restaurant may not be in business for long.
for more see www.ditmasestates.com
Sunday, April 19, 2009
Fino's Wall Street - a Restaurant Review
Fino’s Wall Street is mis-named, it should be Find if you can, Not on Wall Street. Look for this subterranean pricey restaurant off the corner (or maybe that should be under the corner) of Beaver and Pearl.
The décor of Fino’s reminds you of a 1940’s gangster movie, there is even a private platform where the shoot out can occur. We went on Friday night and discovered that we were the only patrons with a wait staff of about twenty.
Because we were a group of four we were able to sample a fairly wide range of their offerings. Fino’s is not an Italian restaurant from any particular section of Italy, unless you consider Jersey City a section of Rome.
The Papardelle con Funghi was very good, but the Lobster stuffed Ravioli came with a zesty tomato sauce and seafood stuffed Ravioli should always had a creamy white sauce. The Cesar Salad had almost no dressing, but the shrimp, chicken and Veal dishes were first rate. The cold antipasti plate was very good and lots of variety, but almost superfluous, because the table service includes a large plate of olives, salami, peppers and large chunks of Parmesan.
Dinner for four with appetizer, pasta, main course and dessert will run about $ 220
for more see www.ditmasestates.com
The décor of Fino’s reminds you of a 1940’s gangster movie, there is even a private platform where the shoot out can occur. We went on Friday night and discovered that we were the only patrons with a wait staff of about twenty.
Because we were a group of four we were able to sample a fairly wide range of their offerings. Fino’s is not an Italian restaurant from any particular section of Italy, unless you consider Jersey City a section of Rome.
The Papardelle con Funghi was very good, but the Lobster stuffed Ravioli came with a zesty tomato sauce and seafood stuffed Ravioli should always had a creamy white sauce. The Cesar Salad had almost no dressing, but the shrimp, chicken and Veal dishes were first rate. The cold antipasti plate was very good and lots of variety, but almost superfluous, because the table service includes a large plate of olives, salami, peppers and large chunks of Parmesan.
Dinner for four with appetizer, pasta, main course and dessert will run about $ 220
for more see www.ditmasestates.com
Saturday, April 4, 2009
A lively place in dreary downtown Brooklyn, NY
O.K. rainy weekday nights on Livingston Street, downtown Brooklyn, are hardly lively, but someone has taken a lot of time, care and consideration in the opening of Taino Soliel, an upscale Caribbean restaurant. You get into the festive mood almost immediately with live plants, a colorful and interesting décor and even livelier island music.
Starting up a restaurant is not easy and there have been some initial problems at Taino, but they seem to have really gotten their act together. From the first greeting, to the constant attention and straight answers to your questions, you have the feeling that you really matter.
In every restaurant what really matters is the food. Here Taino excels, try the Calamari ala Coco. You have to be careful with Calamari you can easily wind up with rubber bands. This Calamari was done and still tender, a coconut sauce with red and green peppers and cilantro made this dish a real standout
The main courses are done just so, although I admit that I went way out on a limb when I ordered the Mofongo (a pork or shrimp concoction with yucca). The chicken stew was tasty without being spicy and the fried meats tender and juicy. You had the feeling, that someone in the kitchen puts a lot of pride in his/her work. Most dishes come with two sides and the best are the sweet potato fries and the sweet plantains. A carafe of Sangria and I was looking for my sun block.
Look for their special nights. Yesterday, the Martinis were five dollars and Thursday is Salsa night with an excellent Salsa dancing instructor (Don’t drink and Dance!).
A full dinner for two is about $75
For more see www.ditmasestates.com
Starting up a restaurant is not easy and there have been some initial problems at Taino, but they seem to have really gotten their act together. From the first greeting, to the constant attention and straight answers to your questions, you have the feeling that you really matter.
In every restaurant what really matters is the food. Here Taino excels, try the Calamari ala Coco. You have to be careful with Calamari you can easily wind up with rubber bands. This Calamari was done and still tender, a coconut sauce with red and green peppers and cilantro made this dish a real standout
The main courses are done just so, although I admit that I went way out on a limb when I ordered the Mofongo (a pork or shrimp concoction with yucca). The chicken stew was tasty without being spicy and the fried meats tender and juicy. You had the feeling, that someone in the kitchen puts a lot of pride in his/her work. Most dishes come with two sides and the best are the sweet potato fries and the sweet plantains. A carafe of Sangria and I was looking for my sun block.
Look for their special nights. Yesterday, the Martinis were five dollars and Thursday is Salsa night with an excellent Salsa dancing instructor (Don’t drink and Dance!).
A full dinner for two is about $75
For more see www.ditmasestates.com
Sunday, March 29, 2009
Next to Normal - a theater review
Booth Theater, NYC, 3/09
Some days when I wade through New York City traffic or try to keep my cool when dealing with a mindless bureaucrat, the only thing that makes me stay here is the arts and theatre in NYC.
As a member of the Theatre Development Fund (TDF) I go to a lot of theatre, some good some bad and some very special. Last night I went to Next to Normal. A musical about a mother, whose grief at losing an infant son, has brought on a bipolar condition and how it affects her family.
The theme of this musical was a surprise to me after reading a brief review which stated. “Next to Normal is a contemporary musical that explores how one suburban household copes with crises…” The reviewer could have been talking about unemployment, or crab grass, but certainly not mental illness.
Next to Normal has thirty original songs and the last two are good enough, if re-orchestrated, to stand alone, but there is not a single title of a song in the Playbill!!! A Playbill about a musical without songs; I am reminded of “Don’t write naughty words on walls, if you can not spell” and don’t write reviews if you haven’t seen the show!
This production is a wonderful night of theatre, especially the first rate acting of the grief stricken mother and the powerful singing of the mother and daughter. The songs were mostly to the point and poignant. The exception was a hilarious “Sound of Music”-like … “Valium and Prozac are among my favorite things…”
Most musicals are banal, but Next to Normal, puts you in the family and you understand the emotional and practical problems of mental illness. Next to Normal, also explores the hit and miss state of modern psychiatric medicine. The long dead infant appears as a teenager, who takes on a demon-like quality more like “the Exorcist” than a modern medical problem
.
Despite a poor playbill, Next to Normal is not an alternative condition, but another reason to see theatre in New York City.
For more see www.ditmasestates.com
Some days when I wade through New York City traffic or try to keep my cool when dealing with a mindless bureaucrat, the only thing that makes me stay here is the arts and theatre in NYC.
As a member of the Theatre Development Fund (TDF) I go to a lot of theatre, some good some bad and some very special. Last night I went to Next to Normal. A musical about a mother, whose grief at losing an infant son, has brought on a bipolar condition and how it affects her family.
The theme of this musical was a surprise to me after reading a brief review which stated. “Next to Normal is a contemporary musical that explores how one suburban household copes with crises…” The reviewer could have been talking about unemployment, or crab grass, but certainly not mental illness.
Next to Normal has thirty original songs and the last two are good enough, if re-orchestrated, to stand alone, but there is not a single title of a song in the Playbill!!! A Playbill about a musical without songs; I am reminded of “Don’t write naughty words on walls, if you can not spell” and don’t write reviews if you haven’t seen the show!
This production is a wonderful night of theatre, especially the first rate acting of the grief stricken mother and the powerful singing of the mother and daughter. The songs were mostly to the point and poignant. The exception was a hilarious “Sound of Music”-like … “Valium and Prozac are among my favorite things…”
Most musicals are banal, but Next to Normal, puts you in the family and you understand the emotional and practical problems of mental illness. Next to Normal, also explores the hit and miss state of modern psychiatric medicine. The long dead infant appears as a teenager, who takes on a demon-like quality more like “the Exorcist” than a modern medical problem
.
Despite a poor playbill, Next to Normal is not an alternative condition, but another reason to see theatre in New York City.
For more see www.ditmasestates.com
Thursday, March 26, 2009
Cheap eats on Avenue U Brooklyn, NY
Triple Z
1410 Avenue U
718 382 4328
With Ducks and half pigs hanging in the window, there is no doubt that this is an authentic Chinese eating place.
There are lunch specials as cheap as $ 4 and the food is very fresh, as there is a major Chinese market next door. A la carte main courses run about $ 10
The green vegetables are done just so and the sauces have none of the gloppiness of a Junior High School cafeteria. You can even get your Chow Fun dry
The ambiance is definitely family style, expect to sit at a large round table with people you don’t know.
BTW definitely go to the market next door, the Chinese love their greens and always have at least a dozen varieties available. Don’t worry if you don’t speak perfect Mandarin, the store’s help always answer every question with “very good, very fresh”.
For more see http://www.ditmasestates.com/
1410 Avenue U
718 382 4328
With Ducks and half pigs hanging in the window, there is no doubt that this is an authentic Chinese eating place.
There are lunch specials as cheap as $ 4 and the food is very fresh, as there is a major Chinese market next door. A la carte main courses run about $ 10
The green vegetables are done just so and the sauces have none of the gloppiness of a Junior High School cafeteria. You can even get your Chow Fun dry
The ambiance is definitely family style, expect to sit at a large round table with people you don’t know.
BTW definitely go to the market next door, the Chinese love their greens and always have at least a dozen varieties available. Don’t worry if you don’t speak perfect Mandarin, the store’s help always answer every question with “very good, very fresh”.
For more see http://www.ditmasestates.com/
Eating Cheap on Avenue U Brooklyn, NY
La Villita
1249 Avenue U
Brooklyn, NY
718 998 0222
If you want a cheap, but interesting family meal Avenue U is definitely the place to go. There are a half dozen Chinese and Vietnamese restaurants, but one Mexican Restaurant La Villita.
This small Formica table place has maybe a couple of dozen seats, but what it does have is good inexpensive food.
The Guacamole is a fresh yellow green and creamy (Guacamole turns brown almost immediately) and the Salsa fresca is a winner. Warning the regular salsa can be spicy.
I had the Mole Poblano, usually made with Turkey, but this time chicken fillets were used. Mole Poblano, a dark savory sauce is made with bitter chocolate, and should be easy to take down, but have an after burn. The sauce was thin, but tasty. A salad was included all for $ 11. The enchiladas and burritos were also good and approximately the same price
The waitress friendly and is constantly at attention. Avenue U has plenty of meters so parking is not usually a problem
for more see www.ditmasestates.com
1249 Avenue U
Brooklyn, NY
718 998 0222
If you want a cheap, but interesting family meal Avenue U is definitely the place to go. There are a half dozen Chinese and Vietnamese restaurants, but one Mexican Restaurant La Villita.
This small Formica table place has maybe a couple of dozen seats, but what it does have is good inexpensive food.
The Guacamole is a fresh yellow green and creamy (Guacamole turns brown almost immediately) and the Salsa fresca is a winner. Warning the regular salsa can be spicy.
I had the Mole Poblano, usually made with Turkey, but this time chicken fillets were used. Mole Poblano, a dark savory sauce is made with bitter chocolate, and should be easy to take down, but have an after burn. The sauce was thin, but tasty. A salad was included all for $ 11. The enchiladas and burritos were also good and approximately the same price
The waitress friendly and is constantly at attention. Avenue U has plenty of meters so parking is not usually a problem
for more see www.ditmasestates.com
Sunday, March 1, 2009
A Romantic Italian Restaurant
Grotta Azzurra
177 Mulberry Street
NY, NY
Times are tough, especially in the restaurant business. Saturday night in Little Italy and there were many empty tables. Grotta Azzurra was doing only slightly better than some other restaurants on Mulberry Street . And the reason is SERVICE.
The most frustrating thing is to try to contact your waiter when the restaurant is empty and your waiter is talking to other waiters, but not at Grotta Azzurra. Our waiter was attentive and when he didn’t know, he got back to us immediately. The plates came out on time and in good order and in a romantic restaurant that is important.
The décor of Grotta Azzurra is simple and classic, you are immediately transported a classic Italian restaurant, large displays of famous Italian sculptures dominate the dining room.
The menu is large at Grotta Azzurra and the portions are even larger. The Calamari was tender and not greasy, the salad had plenty of Radicchio, and the Filletto di Pompadori, rigatoni with tomato sauce, cheese, pancetta and onions was immense and superb.
Grilled Vegetables were nicely done and the Shrimp Oreganata was just so. Alas, the Veal in my Saltimbocca was tough; the sauce was the same as the di Pompadori and while good this is a big no, no.
The decaf cappuccino and the decaf espresso to die for. Dessert was a blueberry cake with real blueberries and ice cream, Yum!
Dinner for two $100
www.ditmasestates.com
177 Mulberry Street
NY, NY
Times are tough, especially in the restaurant business. Saturday night in Little Italy and there were many empty tables. Grotta Azzurra was doing only slightly better than some other restaurants on Mulberry Street . And the reason is SERVICE.
The most frustrating thing is to try to contact your waiter when the restaurant is empty and your waiter is talking to other waiters, but not at Grotta Azzurra. Our waiter was attentive and when he didn’t know, he got back to us immediately. The plates came out on time and in good order and in a romantic restaurant that is important.
The décor of Grotta Azzurra is simple and classic, you are immediately transported a classic Italian restaurant, large displays of famous Italian sculptures dominate the dining room.
The menu is large at Grotta Azzurra and the portions are even larger. The Calamari was tender and not greasy, the salad had plenty of Radicchio, and the Filletto di Pompadori, rigatoni with tomato sauce, cheese, pancetta and onions was immense and superb.
Grilled Vegetables were nicely done and the Shrimp Oreganata was just so. Alas, the Veal in my Saltimbocca was tough; the sauce was the same as the di Pompadori and while good this is a big no, no.
The decaf cappuccino and the decaf espresso to die for. Dessert was a blueberry cake with real blueberries and ice cream, Yum!
Dinner for two $100
www.ditmasestates.com
Friday, February 20, 2009
It's the economy, not the restaurant
Ristorante IL Cortile
125 Mulberry Street
(212) 226-6060
In a galaxy far away, a long, long time ago, you made reservations at IL Cortile and often you would drop someone’s name and then maybe, maybe you would get a table. Boy has times changed! The other day I was in little Italy, now a ghost town, I walked into IL Cortile and was seated immediately. The huge restaurant was so empty that some preschoolers were playing tag in a closed section that was bigger than most other restaurants.
Il Cortile is over the top, there is a man sized floral display and some of the brick s have been imported from Italy The menu was presented as a folded parchment, cute, but confusing. However, the waiter was truly professional. I ordered the Scaloppine "Panettone", veal and mushrooms baked in bread. Very quickly the waiter came back and said. The panettone was not at its best and suggested something else.
The Antipasto Caldo "Cortile", hot antipasti was small and some of the items burnt. not a good start. The Spaghettini Puttanesca Speciali, literally whore’s pasta, was only luke warm, but the pasta was al dente and the ingredients very fresh. It could have used a little more spice.
The Mussels Marinara was very good, the sauce restaurant made and just so. My Veal dish had lots of Puccini mushrooms and the veal melted in my mouth.
An old trick to determine the quality of the restaurant is to ask for a glass of the house wine, a good restaurant will not give you a bad wine. I did and got a Chianti Reserva that east very smooth and a beautiful bouquet.
Dessert was Espresso and a chocolate mouse cake with crushed nuts that was worth the wait.
IL Cortile still has it and I guess the emptiness can be blamed more on the economy than the restaurant.
Dinner for two $ 120
for more see www.ditmasestates.com
125 Mulberry Street
(212) 226-6060
In a galaxy far away, a long, long time ago, you made reservations at IL Cortile and often you would drop someone’s name and then maybe, maybe you would get a table. Boy has times changed! The other day I was in little Italy, now a ghost town, I walked into IL Cortile and was seated immediately. The huge restaurant was so empty that some preschoolers were playing tag in a closed section that was bigger than most other restaurants.
Il Cortile is over the top, there is a man sized floral display and some of the brick s have been imported from Italy The menu was presented as a folded parchment, cute, but confusing. However, the waiter was truly professional. I ordered the Scaloppine "Panettone", veal and mushrooms baked in bread. Very quickly the waiter came back and said. The panettone was not at its best and suggested something else.
The Antipasto Caldo "Cortile", hot antipasti was small and some of the items burnt. not a good start. The Spaghettini Puttanesca Speciali, literally whore’s pasta, was only luke warm, but the pasta was al dente and the ingredients very fresh. It could have used a little more spice.
The Mussels Marinara was very good, the sauce restaurant made and just so. My Veal dish had lots of Puccini mushrooms and the veal melted in my mouth.
An old trick to determine the quality of the restaurant is to ask for a glass of the house wine, a good restaurant will not give you a bad wine. I did and got a Chianti Reserva that east very smooth and a beautiful bouquet.
Dessert was Espresso and a chocolate mouse cake with crushed nuts that was worth the wait.
IL Cortile still has it and I guess the emptiness can be blamed more on the economy than the restaurant.
Dinner for two $ 120
for more see www.ditmasestates.com
Tuesday, February 17, 2009
A real malt shoppe--Bollingers--A restaurant review
Bollinger’s Family Restaurant
282 Main Street
Farmingdale, NY
(516) 501-4990
Approx hrs 8:00a.m. -10:00p.m.
There is a mythical place in American culture called “the malt shoppe”. It is where teenagers come after school to safely meet, giggle and gossip. It is where old men come to have their morning coffee and announce their continued existence to their long time friends and neighbors.
Unfortunately, there is no such place in NYC. We are all to hurried, or to scared of perverts to allow our urban children to participate in this rite of passage. Also real estate is too valuable to allow a malt shoppe parking and the space it needs.
By accident, I stumbled across a malt shoppe; it is Bollinger’s in Farmingdale, NY. It is clean and perky and some of the waitresses actually have pigtails and smile. Bollinger’s serves burgers, ice cream, malts, egg creams and finger food. The only concession to the modern world is wraps and selection of packaged herb teas.
The food is simple, but fresh. You can actually see them cutting up your salad instead of scooping it out of a plastic bag. The servings are large and the décor is brand new 1950’s!
Bollinger’s is not for sophisticated dining, but it is a “blast from the past” and it will bring a smile to your face without giving you heartburn
Lunch for two is $35 including tip.
for more see www.ditmasestates.com
282 Main Street
Farmingdale, NY
(516) 501-4990
Approx hrs 8:00a.m. -10:00p.m.
There is a mythical place in American culture called “the malt shoppe”. It is where teenagers come after school to safely meet, giggle and gossip. It is where old men come to have their morning coffee and announce their continued existence to their long time friends and neighbors.
Unfortunately, there is no such place in NYC. We are all to hurried, or to scared of perverts to allow our urban children to participate in this rite of passage. Also real estate is too valuable to allow a malt shoppe parking and the space it needs.
By accident, I stumbled across a malt shoppe; it is Bollinger’s in Farmingdale, NY. It is clean and perky and some of the waitresses actually have pigtails and smile. Bollinger’s serves burgers, ice cream, malts, egg creams and finger food. The only concession to the modern world is wraps and selection of packaged herb teas.
The food is simple, but fresh. You can actually see them cutting up your salad instead of scooping it out of a plastic bag. The servings are large and the décor is brand new 1950’s!
Bollinger’s is not for sophisticated dining, but it is a “blast from the past” and it will bring a smile to your face without giving you heartburn
Lunch for two is $35 including tip.
for more see www.ditmasestates.com
Monday, February 16, 2009
A Vegetarian at a meat restaurant-A Restaurant Review
Tanoreen
7704 Third Avenue,
Brooklyn, NY 11209
718 748 5600
There are a lot of small ethnic restaurants in Brooklyn, some are better than others, but occasionally one stands out. Tanoreen is a Middle Eastern Jewel in Bay Ridge. A storefront, with rather indistinguishable decor you could easily miss Tanoreen.
However, there is something special going on inside – the Food. More particularly the appetizers, yes, you can get kabobs at Tanoreen, while tasty, they are commonplace.
What I am proposing, is a dinner made of their hot and cold appetizers, sort of a Middle Eastern Smorgasbord. With a spread of Baba Ghanoujh, Cauliflower Salad,Tabbouleh, Vegetarian Grape Leaves for starters with wedges of Pita bread, you can satisfy your palate without damaging your wallet or arteries.
But I am not finished; your second course should be the hot appetizers, i.e., Sambosek- a Middle Eastern Samosa, and Falafel.
If your still hungry, and I doubt it. The Eggplant Napoleon is delight to the eye and the taste buds. Slices of crispy eggplant layered with Baba Ghanoujh and topped with tomato basil salad.
Perhaps, the most surprising thing about this feast is that no item exceeds $9!!!
Warning on weekend nights Tanoreen is packed, sometimes reservations work, not always and parking, well parking is ….. After all this is Bay Ridge
for more see http://www.ditmasestaes.com/
7704 Third Avenue,
Brooklyn, NY 11209
718 748 5600
There are a lot of small ethnic restaurants in Brooklyn, some are better than others, but occasionally one stands out. Tanoreen is a Middle Eastern Jewel in Bay Ridge. A storefront, with rather indistinguishable decor you could easily miss Tanoreen.
However, there is something special going on inside – the Food. More particularly the appetizers, yes, you can get kabobs at Tanoreen, while tasty, they are commonplace.
What I am proposing, is a dinner made of their hot and cold appetizers, sort of a Middle Eastern Smorgasbord. With a spread of Baba Ghanoujh, Cauliflower Salad,Tabbouleh, Vegetarian Grape Leaves for starters with wedges of Pita bread, you can satisfy your palate without damaging your wallet or arteries.
But I am not finished; your second course should be the hot appetizers, i.e., Sambosek- a Middle Eastern Samosa, and Falafel.
If your still hungry, and I doubt it. The Eggplant Napoleon is delight to the eye and the taste buds. Slices of crispy eggplant layered with Baba Ghanoujh and topped with tomato basil salad.
Perhaps, the most surprising thing about this feast is that no item exceeds $9!!!
Warning on weekend nights Tanoreen is packed, sometimes reservations work, not always and parking, well parking is ….. After all this is Bay Ridge
for more see http://www.ditmasestaes.com/
Friday, February 13, 2009
Casa Calamari- a restaurant review
Casa Calamari
8602 Third Avenue
718-921-1900
I hate warming trays!
When I walk into a restaurant for the first time and I see warming tray, my first reaction is to walk out. Foods left sitting in warming trays loose all texture and remind me a very bad junior high school cafeteria.
Casa Calamari has warming trays as you come in and all I wanted to do was walk out! But, my friends persisted and my health insurance is still in effect so I said o.k.
The décor is simple and clean, sort of an office workers lunch place. The service was friendly and actually knowledgeable. There is some confusion in that there are at least three Casa Calamari’s in Brooklyn. I do not know if they are related.
What surprised me was the food! If you are careful to order the daily specials, not on the warming trays, the food is actually good.
The Lasagna was fresh and plentiful. It needed a little more seasoning, maybe some oregano.
You can tell if Lasagna has been sitting, the edges dry up and the sauce de-emulsifies (there is a reddish water on the plate). My bet was that the sauce was made fresh and maybe even with real tomatoes (I found real tomatoes seeds in the sauce).
The calamari and linguini was also good although I like mine to have some more heat and again the portions were large and inexpensive.
Main courses are about $ 12; there is a three course dinner menu with a glass of wine for $25.
If you can find a parking space in Bay Ridge, Casa Calamari will do nicely.
8602 Third Avenue
718-921-1900
I hate warming trays!
When I walk into a restaurant for the first time and I see warming tray, my first reaction is to walk out. Foods left sitting in warming trays loose all texture and remind me a very bad junior high school cafeteria.
Casa Calamari has warming trays as you come in and all I wanted to do was walk out! But, my friends persisted and my health insurance is still in effect so I said o.k.
The décor is simple and clean, sort of an office workers lunch place. The service was friendly and actually knowledgeable. There is some confusion in that there are at least three Casa Calamari’s in Brooklyn. I do not know if they are related.
What surprised me was the food! If you are careful to order the daily specials, not on the warming trays, the food is actually good.
The Lasagna was fresh and plentiful. It needed a little more seasoning, maybe some oregano.
You can tell if Lasagna has been sitting, the edges dry up and the sauce de-emulsifies (there is a reddish water on the plate). My bet was that the sauce was made fresh and maybe even with real tomatoes (I found real tomatoes seeds in the sauce).
The calamari and linguini was also good although I like mine to have some more heat and again the portions were large and inexpensive.
Main courses are about $ 12; there is a three course dinner menu with a glass of wine for $25.
If you can find a parking space in Bay Ridge, Casa Calamari will do nicely.
Who Knew?!? San Remo Pizzeria, a Restaurant Review
Who Knew?!? San Remo Pizzeria, a Restaurant Review
1408 Cortelyou Rd, Brooklyn, NY 11226
In Italy, practically every pizzeria has a sit down restaurant in the back room. They all serve pasta and they almost all are great places for dinner. The food is carefully cooked, the portions large and the prices much lower than the Restorante’s or the Trattoria’s.
San Remo has been a fixture on Cortelyou road for decades and they always made good pizza, but no one would take a date or a spouse there. It was certainly not a place for making a good first impression or quiet conversation with the kids screaming for their slices and sodas.
But things have changed!!!
Cortelyou is now a hot spot with several good restaurants and this marvelous evolution has now spread to San Remo. San Remo has opened up its mysterious back room and is serving beer and wine. While the restaurant room is not elegant, it is clean and homey.
The first three rules about restaurants are The FOOD, The VALUE and The PORTIONS and San Remo wins on all three.
Real standouts are Caveletti with sausage, broccoli rabe, white beans and garlic and the Lassagna, real plate fillers and done with care. The service is friendly and prompt. There are many wines under $30 and a dinner for two, appetizer, pasta, dessert and tip is easily under $40.
for more see www.ditmasestates.com
1408 Cortelyou Rd, Brooklyn, NY 11226
In Italy, practically every pizzeria has a sit down restaurant in the back room. They all serve pasta and they almost all are great places for dinner. The food is carefully cooked, the portions large and the prices much lower than the Restorante’s or the Trattoria’s.
San Remo has been a fixture on Cortelyou road for decades and they always made good pizza, but no one would take a date or a spouse there. It was certainly not a place for making a good first impression or quiet conversation with the kids screaming for their slices and sodas.
But things have changed!!!
Cortelyou is now a hot spot with several good restaurants and this marvelous evolution has now spread to San Remo. San Remo has opened up its mysterious back room and is serving beer and wine. While the restaurant room is not elegant, it is clean and homey.
The first three rules about restaurants are The FOOD, The VALUE and The PORTIONS and San Remo wins on all three.
Real standouts are Caveletti with sausage, broccoli rabe, white beans and garlic and the Lassagna, real plate fillers and done with care. The service is friendly and prompt. There are many wines under $30 and a dinner for two, appetizer, pasta, dessert and tip is easily under $40.
for more see www.ditmasestates.com
Wednesday, January 28, 2009
Restaurant Review: IndoMunch
Chinese Indian Fusion-Confusion Reigns
O.K., I am a sucker for any new cuisine. Tell me about a restaurant that features a cooking from a country, that I never heard about and I am there.
According to Indomunch “Indian Chinese Cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is widespread in certain localities in India, and is also enjoyed by people in Malaysia, Singapore and North America.”
I was hooked!!!
IndoMunch is a very pleasant looking small and clean restaurant at 182 Lexington Avenue, near 32 Street, NY, NY.
The food was fresh and the portions adequate, but what was missing is taste. I expected the “Prawn Munch Special”, to beshrimp cooked in a Chinese style with curry, to have a curry taste, but I was sadly disappointed. There was no heat and very little curry. The “Lamb in String Bean” was cooked with a black bean sauce and there were black beans in the dish, but none of saltiness and distinctive flavor of black beans. You could get a side dish of rice (basmati) or hakka noodles, a nice touch.
Chinese and Indian cuisines are known for their great unique tastes, but this restaurant could not make up its mind and got confusion, not fusion. In general, the preparation was not amateurish, the ambiance pretty, the service o.k. but the food had no soul.
The cost for two complete meals, about $70 with an automatic 20% tip.
for more see www.ditmasestates.com
O.K., I am a sucker for any new cuisine. Tell me about a restaurant that features a cooking from a country, that I never heard about and I am there.
According to Indomunch “Indian Chinese Cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is widespread in certain localities in India, and is also enjoyed by people in Malaysia, Singapore and North America.”
I was hooked!!!
IndoMunch is a very pleasant looking small and clean restaurant at 182 Lexington Avenue, near 32 Street, NY, NY.
The food was fresh and the portions adequate, but what was missing is taste. I expected the “Prawn Munch Special”, to beshrimp cooked in a Chinese style with curry, to have a curry taste, but I was sadly disappointed. There was no heat and very little curry. The “Lamb in String Bean” was cooked with a black bean sauce and there were black beans in the dish, but none of saltiness and distinctive flavor of black beans. You could get a side dish of rice (basmati) or hakka noodles, a nice touch.
Chinese and Indian cuisines are known for their great unique tastes, but this restaurant could not make up its mind and got confusion, not fusion. In general, the preparation was not amateurish, the ambiance pretty, the service o.k. but the food had no soul.
The cost for two complete meals, about $70 with an automatic 20% tip.
for more see www.ditmasestates.com
Saturday, January 24, 2009
Restaurant Review: Lupa-The she wolf gets it right
Lupa-The She Wolf gets it right
We are just back from Rome and have essentially ate our way across the city, so going to an Italian restaurant in New York is definitely taking our chances. BTW, there is no bad pasta in Rome, but there is terrible Pizza.
Lupa, the she wolf, symbol of Rome, is wonderful bistro that gets it right. The waiters are extremely knowledgeable, (do you know the difference between Borsci and Lucano digestifs) and are actually helpful, rare in New York.
Appetizers are served in soup bowls and are tasty and distinctive. I liked the Winter Squash alla Romana. Pastas are bountiful and have interesting twists; the Bavette Cacio has a bread crumb topping. The major compliant is that the selection is small. The main courses fish or meat are seasoned just so. Sorry, Vegans need not apply. While the wine list is not cheap the variety is amazing and half carafes are available. Desserts are definitely Italian style and even the Tartufo, an ice cream bombe, has a certain savior faire.
Italians entertain at restaurants not usually at home and Lupa always has several large groups going at one time. Rather than assign a single waiter to a large table teams of waiters work together and that way everyone gets served together.
Warning the front room is noisy and reservations are not only a must, but weekend reservations are hard to get. Dinner for two with an inexpensive wine comes to about $140.
We are just back from Rome and have essentially ate our way across the city, so going to an Italian restaurant in New York is definitely taking our chances. BTW, there is no bad pasta in Rome, but there is terrible Pizza.
Lupa, the she wolf, symbol of Rome, is wonderful bistro that gets it right. The waiters are extremely knowledgeable, (do you know the difference between Borsci and Lucano digestifs) and are actually helpful, rare in New York.
Appetizers are served in soup bowls and are tasty and distinctive. I liked the Winter Squash alla Romana. Pastas are bountiful and have interesting twists; the Bavette Cacio has a bread crumb topping. The major compliant is that the selection is small. The main courses fish or meat are seasoned just so. Sorry, Vegans need not apply. While the wine list is not cheap the variety is amazing and half carafes are available. Desserts are definitely Italian style and even the Tartufo, an ice cream bombe, has a certain savior faire.
Italians entertain at restaurants not usually at home and Lupa always has several large groups going at one time. Rather than assign a single waiter to a large table teams of waiters work together and that way everyone gets served together.
Warning the front room is noisy and reservations are not only a must, but weekend reservations are hard to get. Dinner for two with an inexpensive wine comes to about $140.
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