![]() ![]() It goes down as easily as a Snapple, it gets you drunk quickly, and it chills the palate nicely after a golden square of fried tofu scorches your tongue with hot juices. It doesn’t taste like much imagine sugar water with a hint of smoke. The Shyboy, a $69 four-person Long Island iced tea.Īs someone who sampled the single serving for $19, I confirm that it works. ![]() The price, surely the product of rigorous liquor cost analysis, is $69. The bartenders also throw in a bit of fresh citrus juice - a common touch, though it’s a little like sprinkling vitamin C powder onto a bag of marshmallows - and float a flaming lime on top. They drop the vodka for aromatic amaro Montenegro, replace the tequila with mezcal, and put the entire concoction into a glass wide enough to serve as a small aquarium. Here in Greenpoint, the bartenders put a slight tweak on the inflatable pool party classic. That beverage, the latest trash drink to make a mini-revival, is typically a mix of vodka, gin, rum, tequila, sour mix, and Coke. ![]() Orders are shipped only by FedEx Priority Overnight or UPS Next Day Air and cannot be received on Sundays or Mondays.One of the most important things to know about Eric Sze and Andy Chuang’s Taiwanese hot spot Wenwen - where Sze occasionally squirts baijiu cocktail shots straight into customers’ mouths - is that you will witness quite a few patrons slurping giant Long Island iced teas through straws. Meat is shipped in vacuum-sealed packages surrounded by chilled gel packs within a Styrofoam cooler and a corrugated outer carton. You can also e-mail Lobel's for answers to specific questions. The site also offers cooking instructions as well as providing answers to such questions as: what is the difference between a rib eye and a New York strip steak how do you freeze meats which is better, a bone-in or boneless roast and how do you choose between tenderloin steak and chateaubriand. If you are reticent about choosing wines, you can visit the Wine Cellar, which recommends pairings for select cuts of meat. The Web site offers a wealth of information. But the process is taste-effective, as anyone who has ever bitten into cuts like the store's rack of lambs, Wagyu beef or Kurobuta pork knows. The resultant loss of weight makes it even less cost-effective. After the meat is aged, the dry crust around the edges is trimmed off. An expensive proposition (Lobel's takes four to six weeks), dry aging allows the meat's natural enzymes to act as tenderizers, improves texture and seals in flavor and juices. I wanted something personalized with the best damn product out there."įor Lobel, a cigar enthusiast, quality is a combination of experience in picking USDA prime meat (he's 47 and has been doing it since age seven), knowing how to butcher it and meet the tastes of the customer, as well putting the meat through the all-important dry-aging process. But it wasn't until the Lobel's Web site was launched that the rest of the carnivorous world could savor what Upper East Siders have been keeping an open secret.Įvan Lobel, who manages the Web site and mail-order business and has inked three books on meat and butchering, says the Internet version of the company was in the works for years with the goal of "re-creating the experience of walking into the Madison Avenue store, which is not an easy task. The family has been in the business for five generations, first as cattlemen in Austria and then as butchers in the Bronx before opening its Manhattan store. Lobel's of New York has sold premium meats at its Madison Avenue location for 50 years. ![]()
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