Do you have adblock enabled?
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(New York Daily News)   If you want to eat at one of Brooklyn's ultra-hip restaurants, prepare to "pre-eat" and wait in line for two hours, because many don't take reservations   (nydailynews.com) divider line 182
    More: Stupid, Bushwick, Bed-Stuy  
•       •       •

5499 clicks; posted to Main » on 25 Jul 2013 at 3:37 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



182 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest

First | « | 1 | 2 | 3 | 4 | » | Last | Show all
 
2013-07-25 06:47:31 PM  

naughtyrev: People are dragging themselves to Brooklyn and waiting 2 hours in line at a pizza place?


Standing around in a back corner at Di Fara's for 90 minutes waiting for Dom to make your pie?  Worth it, at least once every few years.

Standing outside a cinderblock hut I've never heard of, in Bushwick, to eat pizza?  You are stupid.
 
2013-07-25 06:53:47 PM  

UsikFark: Brooklyn is "New York's most populous borough." It's weird when people discuss it like it's a quaint place when the "neighborhood's" aggregate society is bigger than entire metro areas on the mainland US.


By population, Brooklyn is the fourth largest city in the United States, and the 36th largest state.
 
2013-07-25 06:59:57 PM  

brap: Brooklyn Heights is considered hipster?  Book it folks, the word has officially lost all meaning.


www.sitcomsonline.com

"Its got a great view, though."
 
2013-07-25 07:10:34 PM  

poot_rootbeer: UsikFark: Brooklyn is "New York's most populous borough." It's weird when people discuss it like it's a quaint place when the "neighborhood's" aggregate society is bigger than entire metro areas on the mainland US.

By population, Brooklyn is the fourth largest city in the United States, and the 36th largest state.


I know, kind of ironic... wait...
 
2013-07-25 07:14:21 PM  
Sounds like an opportunity for some enterprising yoots to stand in for somebody or small party who wants to dine there w/o hanging around for a hour or two.  $25 ought to do it.
 
2013-07-25 07:38:42 PM  

SordidEuphemism: CSB:

Not my idea, read it in a magazine years back, but when the littles were, well, little, we would serve them a sit-down dinner at home before we went out to a big restaurant. Not talking family spots that cater to kids, but the more formal places. The kids would feast on their favorite chicken fingers or mac & cheese or $latestfoodcraving, and then when we went to the restaurant we'd simply let them order a dessert from the menu.

Not only did it keep prices down, but the kids were interested in going to the restaurant, and were easier to handle because they weren't waiting interminably (for a kid) for course 3: warm water on a fifteen course menu or some silliness. Add in the bonus that we didn't have to shell for a babysitter and could actually expose the littles to something new, inexpensively, and it was one of the best articles I've ever put to use.

/CSB


That's brilliant. About how old were your kids before you started bringing them out with you?
 
2013-07-25 07:38:58 PM  

wee: Benevolent Misanthrope: So do you have a dedicated sous vide machine, or did you make one yourself? (SO jealous, I really want a sous vide.)

I made one out of a digital temp controller, a spare electrical box I had laying around and a piece of extension cord.  It's really simple to make, and costs around $35.  Here's a video of me testing it right after I first wired it all together: https://www.youtube.com/watch?v=Dt6eho1GFF8

I hooked up an old crock pot to it: http://i.imgur.com/RY7BqXD.jpg  You can also use a rice cooker if you like, but the ceramic gives you a little more "thermal battery".  Lots of folks say you need to stir the water or whatever, but since it heats from all around, there's no real need.

Best steaks you can eat, let me tell you.  For an inch and a half, they stay in for two hours.  Then out of the bag and into a hot, buttery pan 60 seconds per side. Really nice crust, and almost zero internal transition between medium rare and the crusty outside.

I'll build one for you if you like, for the cost of the parts.  Send me an email if you're interested.

The_Gallant_Gallstone: You gonna deglaze that farkin' pan?

Hell yeah. Another good reason not to make steak on the grill!


My sister might be interested.  She's a culinary science student.
 
2013-07-25 07:44:25 PM  

wee: Benevolent Misanthrope: So do you have a dedicated sous vide machine, or did you make one yourself? (SO jealous, I really want a sous vide.)

I made one out of a digital temp controller, a spare electrical box I had laying around and a piece of extension cord.  It's really simple to make, and costs around $35.  Here's a video of me testing it right after I first wired it all together: https://www.youtube.com/watch?v=Dt6eho1GFF8

I hooked up an old crock pot to it: http://i.imgur.com/RY7BqXD.jpg  You can also use a rice cooker if you like, but the ceramic gives you a little more "thermal battery".  Lots of folks say you need to stir the water or whatever, but since it heats from all around, there's no real need.

Best steaks you can eat, let me tell you.  For an inch and a half, they stay in for two hours.  Then out of the bag and into a hot, buttery pan 60 seconds per side. Really nice crust, and almost zero internal transition between medium rare and the crusty outside.

I'll build one for you if you like, for the cost of the parts.  Send me an email if you're interested.

The_Gallant_Gallstone: You gonna deglaze that farkin' pan?

Hell yeah. Another good reason not to make steak on the grill!


My sister might be interested.  She's a culinary science student.  I'll ask her and get back to you - sounds like something she'd find neat!
 
2013-07-25 07:56:33 PM  
"Pre-eat"? Fark that. Belly up to the bar and "Pre-drink".
 
2013-07-25 08:02:33 PM  
I used to hit an Italian place in Atlanta like this.  The Osso was worth it and the wine bar next door absolutely loved it.
 
2013-07-25 08:02:33 PM  

FedExPope: SordidEuphemism: CSB:

Not my idea, read it in a magazine years back, but when the littles were, well, little, we would serve them a sit-down dinner at home before we went out to a big restaurant. Not talking family spots that cater to kids, but the more formal places. The kids would feast on their favorite chicken fingers or mac & cheese or $latestfoodcraving, and then when we went to the restaurant we'd simply let them order a dessert from the menu.

Not only did it keep prices down, but the kids were interested in going to the restaurant, and were easier to handle because they weren't waiting interminably (for a kid) for course 3: warm water on a fifteen course menu or some silliness. Add in the bonus that we didn't have to shell for a babysitter and could actually expose the littles to something new, inexpensively, and it was one of the best articles I've ever put to use.

/CSB

That's brilliant. About how old were your kids before you started bringing them out with you?


2 years, for the eldest. Before then, we were lucky to get her away from her grandparents, and nobody at a restaurant wants to hear when the plumbing rattles on an infant. I tell you, that girl has cast iron pipes. She'll be 21 this year.
 
2013-07-25 08:06:52 PM  

Benevolent Misanthrope: wee: Slaxl: The whole point of reservations is so we don't have to wait. Why needlessly bring that back?

Because making people wait adds the perception of value.  Its like those stupid chain restaurants (Islands, Cheescake Factory, et al.) that always make you wait a little while.  They're trying to make you think you're getting something your not.  Why people would go to Brooklyn to wait in line is beyond me, however.

Benevolent Misanthrope: Yeah, THIS. Fark that noise. And I can almost guarantee you that what we "pre-eat" at my house will be better than what the restaurant is serving, though probably not nearly as precious.
 
My thoughts exactly.  I made sous vide scallops pan seared in beurre noisette the other night.  No reason to eat out, definitely no reason to wait two hours to do so, unless it's for something I can't (or won't) make at home.  French Laundry or whole-hog BBQ come to mind.

So do you have a dedicated sous vide machine, or did you make one yourself?  (SO jealous, I really want a sous vide.)


I've built a few. $75 in parts, $100 if you want a decent heating element. Google it or email me (EIP) and I will tell you what I do. It's great fun. And that first incredibly perfect steak is worth it.
 
2013-07-25 08:24:09 PM  

ricewater_stool: Dear Brooklyn: get over yourself. You're just not that cool.


Funny thing, 90% of the people waiting on line for those places are not from Brooklyn. Large majority come from flyover shiatholes where nothing would ever be worth waiting more than three minutes for, so to them, this is a novelty. Just more "life experiences" to share a future dinner parties when they go back to the suburb they came from to show how cultured they are.

Brooklyn has become a playground for cul-de-sac bred Kidults, and these are their school cafeterias.
 
2013-07-25 08:40:43 PM  

ecmoRandomNumbers: Pre-eat.

Kill yourself.

I can see waiting 2 hours if I can have cocktails and a table while I wait, but that would be the only exception. No meal is worth that kind of wait unless somebody is making it at your house without a sous chef.

I can see pre-drinking before going to a club, because that's just good economics. We call that "priming the pump."


I'm channeling "My Dinner with Andre".
 
2013-07-25 08:46:57 PM  

Rev.K: Treygreen13: [img2.timeinc.net image 612x340]
New York's hottest restaurant is SPEE-LUNK.  This eatery literally has everything: Pork Knees, an Ethiopian guy who begs for your food while salsa dancing, and for dessert, they offer a tiramisu that you have to make yourself and then serve to other customers. Make sure you eat before you go, however, because head chef Carlos Dangeroux is known for his WILD OUTBURST as much as his Air-Grilled Salmon Flakes!

Well played.

i lol'd


  Me too.

Benevolent Misanthrope: wee: Slaxl: The whole point of reservations is so we don't have to wait. Why needlessly bring that back?

Because making people wait adds the perception of value.  Its like those stupid chain restaurants (Islands, Cheescake Factory, et al.) that always make you wait a little while.  They're trying to make you think you're getting something your not.  Why people would go to Brooklyn to wait in line is beyond me, however.

Benevolent Misanthrope: Yeah, THIS. Fark that noise. And I can almost guarantee you that what we "pre-eat" at my house will be better than what the restaurant is serving, though probably not nearly as precious.
 
My thoughts exactly.  I made sous vide scallops pan seared in beurre noisette the other night.  No reason to eat out, definitely no reason to wait two hours to do so, unless it's for something I can't (or won't) make at home.  French Laundry or whole-hog BBQ come to mind.

So do you have a dedicated sous vide machine, or did you make one yourself?  (SO jealous, I really want a sous vide.)


Wah...............now I'm misting up. I don't even know what "sous vide" is.  :-(      But then, I'm from Baltimore.
 
2013-07-25 09:10:48 PM  

Fusilier: Rev.K: Treygreen13: [img2.timeinc.net image 612x340]
New York's hottest restaurant is SPEE-LUNK.  This eatery literally has everything: Pork Knees, an Ethiopian guy who begs for your food while salsa dancing, and for dessert, they offer a tiramisu that you have to make yourself and then serve to other customers. Make sure you eat before you go, however, because head chef Carlos Dangeroux is known for his WILD OUTBURST as much as his Air-Grilled Salmon Flakes!

Well played.

i lol'd

  Me too.
Benevolent Misanthrope: wee: Slaxl: The whole point of reservations is so we don't have to wait. Why needlessly bring that back?

Because making people wait adds the perception of value.  Its like those stupid chain restaurants (Islands, Cheescake Factory, et al.) that always make you wait a little while.  They're trying to make you think you're getting something your not.  Why people would go to Brooklyn to wait in line is beyond me, however.

Benevolent Misanthrope: Yeah, THIS. Fark that noise. And I can almost guarantee you that what we "pre-eat" at my house will be better than what the restaurant is serving, though probably not nearly as precious.
 
My thoughts exactly.  I made sous vide scallops pan seared in beurre noisette the other night.  No reason to eat out, definitely no reason to wait two hours to do so, unless it's for something I can't (or won't) make at home.  French Laundry or whole-hog BBQ come to mind.

So do you have a dedicated sous vide machine, or did you make one yourself?  (SO jealous, I really want a sous vide.)

Wah...............now I'm misting up. I don't even know what "sous vide" is.  :-(      But then, I'm from Baltimore.


It just means cooking the food in a pouch (usually a vacuum sealed plastic one) in a temperature controlled water bath.  You get slow even cooking, and you can control the final 'done-ness' of the item by whatever temperature you set the bath.  So if you want medium-rare, you set the bath at 125-130 degrees, plop the bags of steak in (and you can put some aromatics or seasoning in the bags with it if you like) and after a period of time you have perfectly medium rare steaks that won't over cook because they'll never go above the water bath temperature.

You then just sear them off in a pan to get a crust and the flavor from that.
 
2013-07-25 09:57:17 PM  

NostroZ: vernonFL: If the wait is more than 45 minutes, I'm not waiting. Especially if there is no room at the bar.

True, but sometimes it's worth the wait...
[tektitegroup.files.wordpress.com image 800x533]
admittedly, this is not a Brooklyn restaurant, but my local Girl & the Goat in Chicago... still pretty posh.


First, no, none of that would be "worth the wait". My wife makes food like that. No, she will not be a chef. She likes to cook for just a few people and no more. She hates being on her feet 8 hours at a time. She learned how to cook very well and does so.

Second, people who take photos of their food are somewhere less interesting and worthwhile than my grandchildrens' diapers.

Third, I like to make numbered lists and be a real asshole by spelling out all the numbers instead of using numerals.
 
wee
2013-07-25 10:14:49 PM  

madanimalscientist: My sister might be interested. She's a culinary science student. I'll ask her and get back to you - sounds like something she'd find neat!


Yeah sure, let me know.  It's about $35 in parts and I'm not sure how long to actually build.  An hour?  I was monekying around with various options my first one, so I have no clue.  Parts plus do a good deed for someone someday?  A 12 pack of local beer from your area?  Whatever. :-)
 
2013-07-25 10:59:24 PM  
I suppose seatings are too bourgeois.
 
2013-07-26 01:29:32 AM  

InmanRoshi: I never understood what's the incentive for a restaurant to take reservations in the first place.   So a potential table just sits there empty bringing in no revenue while the reserving party is late and/or no shows?   The fact that they have to take reservations suggest they can't meet current demand of waiting customers.


Many customers will avoid a restaurant which does not offer reservations specifcally because they do not want to wait an indeterminate amount of time.

This may not matter to a trendy place at full capacity.  It may in a couple of years when they have fewer customers.
 
2013-07-26 04:49:08 AM  
Because long lines of people waiting to get in makes them seem more popular, that's why.
 
2013-07-26 07:46:33 AM  

Kraftwerk Orange: KhamanV: Is this a foodie biatching thread?  Because I would like to nutpunch whoever got people to start calling appetizers 'apps.'  No, farkfaces, if I can't download it to my smartphone, it's not a farking app, it's farking food and you can say a few extra syllables.

It's a minor thing and someday I'll get over it, but goddamn, that phrase annoys me.

Say it with me:

"Application".  What you run on your smartphone is an "application".  You can say a few extra syllables, can't you?


In my day, an application was what you called a coat of paint.
 
2013-07-26 09:27:30 AM  

Kraftwerk Orange: "Application".  What you run on your smartphone is an "application".  You can say a few extra syllables, can't you?


Or you can just call it a "program", more accurate and with the extra syllable you save you've got plenty of time to wait around for your food.
 
2013-07-26 09:39:48 AM  

wee: madanimalscientist: My sister might be interested. She's a culinary science student. I'll ask her and get back to you - sounds like something she'd find neat!

Yeah sure, let me know.  It's about $35 in parts and I'm not sure how long to actually build.  An hour?  I was monekying around with various options my first one, so I have no clue.  Parts plus do a good deed for someone someday?  A 12 pack of local beer from your area?  Whatever. :-)


I asked my sister, and she's not interested atm.  Sorry.  It sounds like an awesome setup, though!
 
2013-07-26 09:45:48 AM  
No reservations, eh?  Sounds like they stole the idea from McDonalds.

\suck it, hipsters
 
2013-07-26 10:13:35 AM  

TuteTibiImperes: ZAZ: Stop feeling so special. Long waits are not an exclusive Brooklyn thing.

Very true.  Hell, I was out with some people after a work thing and they wanted to go to dinner at Olive Garden afterwards (it was a group consensus and I figured it wasn't worth the fight).  We got there and were told it would be at least an hour to get a table.  Thankfully rational thought prevailed and we just went to a brewpub down the street instead that had much better beer, better food, and no wait.


You blew it. You walked away from the most accurate representation of traditional Italian food there is for a brewpub?

For shame.
 
2013-07-26 10:40:32 AM  
An hour wait?  That's cute.

Franklin's BBQ in Austin has a line because they sell out of food.  The problem with smoked BBQ is it takes 12-24 hours to make, and you can only run so many grills at once, so after a certain point they simply run out.  When I went last, I got there around 8:00am on a Saturday, to ensure I'd be at the front of the line when they open at 11.  If you get there at 11am, simply, you will not be eating that day, since you won't reach the front until 1-1:30 at best.

It's actually pretty amusing:
i.imgur.com
... and the line keeps going
i.imgur.com
and going ... but I don't need to post any more pictures.

They actually send a person out to collect orders beforehand - not so they can premake it, but so she can tell people at some point in the line, "There's not going to be any of that left by the time you get to the door, would you like something else?"

It's entirely worth waiting for at least once, as it's well priced for the "best bbq in America" according to Bon Appetit. However, I don't think I can ever condone doing that too often.  It's a waste of the full first half of the day, just to get a tasty lunch.  Better to go in with your friends and call in a group order 2-3 days before, so you can skip the line and pick up your food, if you're really into it.  The folks that don't do that, and keep going back?  They're just in it for the hipster-trend of it.  You can identify them easily by their wool caps in the middle of july in texas, and their mating calls like, "The waiting is part of the experience!"
 
2013-07-26 11:47:07 AM  
opps should have kept reading
 
wee
2013-07-26 01:33:31 PM  

quietwalker: smoked BBQ is it takes 12-24 hours to make, and you can only run so many grills at once


There aren't any goddam grills in a BBQ place!  And "smoked BBQ" is an oxymoron.  BBQ is always smoked.  If it's not smoked, it's not BBQ.  Ever.
 
2013-07-26 01:56:22 PM  

Killer Cars: But guys, the the mud soup and charcoal arugula is outrageous there.


25.media.tumblr.com
 
2013-07-26 04:29:53 PM  

Cloudchaser Sakonige the Red Wolf: Because long lines of people waiting to get in makes them seem more popular, that's why.


By definition, if they constantly have long lines of people waiting to get in, they *are* popular.
 
2013-07-26 06:31:03 PM  

wee: quietwalker: smoked BBQ is it takes 12-24 hours to make, and you can only run so many grills at once

There aren't any goddam grills in a BBQ place!  And "smoked BBQ" is an oxymoron.  BBQ is always smoked.  If it's not smoked, it's not BBQ.  Ever.


You might want to consider switching to decaf.
 
Displayed 32 of 182 comments

First | « | 1 | 2 | 3 | 4 | » | Last | Show all

View Voting Results: Smartest and Funniest


This thread is closed to new comments.

Continue Farking
Submit a Link »
On Twitter





In Other Media


  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.

Report