I’ll be on Outside the Lines today with Tim Kurkjian at 3:30 EDT, then ESPNEWS with Jerry Crasnick at 4:10 pm EDT. I’m also taping brief segments for Pregame and for BBTN to use later this evening.
→ July 11, 2008
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The collected thoughts of sportswriter, bookworm, & food critic Keith Law
I’ll be on Outside the Lines today with Tim Kurkjian at 3:30 EDT, then ESPNEWS with Jerry Crasnick at 4:10 pm EDT. I’m also taping brief segments for Pregame and for BBTN to use later this evening.
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Keith – when you’re in NYC for the game, will you be dining anyplace special?
Actual chat question to Crasnick:
Casey, LA, CA: Please settle an arguement here. Better career? Joe Morgan or Robby Alomar?
Wow, are you kidding me?
Dinning suggestions for Keith in NYC-
Patsy’s in Spanish Harlem. Closish to Yankee Stadium. Between 117th Street and 118th Street on 1st Avenue.
Green Bo Restaurant: 66 Bayard between Mott & Elizabeth. Soup Dumplings are amazing. Actually everything is, but most orders are Sessamee Beef, Soup Dumplings, Clams in black bean sauce, fried yellow fish sticks in seaweed.
Affordable Awesome Italian: Lupa (Batali) in the west village. Celeste 502 Amsterdam Avenue. Cash only, no reservations. Get the cheese plate for desert; he smuggles in from Italy personally. Its insanely good.
Awesome Japanese that is actually a Japanese chain: Gyu-Kaku. Smokeless grill at the table, awesome meets and fish marinated and delicious.
Unkown good classic French: Matisse on the UWS. I forget the address though, near 104th st I think.
Best Deal at a Michelin 2 Star: Bouley lunch pre-fix. $65 for some of the best executed cutting edge french food ever in the most romantic restaurant ever with service that is “ninjaesque” in speed and discretion.
Who’s taller, Keith- you or Tim Kurkjian?
Keith – how do you get food taken off of the bill when you are dissatisfied? I have tried and have been unsuccessful. The restaurants usually try and convince me to try another meal or that the course is “unique” to that establishment
Tom: Me, by several inches.
Wil: You know, it’s funny, but I never ask to have anything taken off the bill. If something is awful or done poorly, I tell the server so and exactly why I was dissatisfied. More often than not, it’s taken off the bill – so often that sometimes I specifically ask them NOT to take it off the bill. I’m more than willing to pay for something that’s done right but that I didn’t like. (I am often asked by servers if I was unhappy with something when I leave most of it on the plate.)
PhillR: Thanks for those suggestions – I didn’t have time to get down to the Village area this trip, but I’m going to hit a few of those up the next time I’m down in NYC. I have two meals, both in midtown, to write up.
Keith, do you ever order amaebi when you go out for sushi?
As far as I can tell, I’ve only had one case of food poisoning since I started eating sushi, and sushi wasn’t the last meal I had before I got sick. The last meal was lunch at a Green Field churrasco joint, where the food on the hot buffet wasn’t actually hot; I had sushi the night before, so that’s also a suspect. I won’t revisit either place.