Forum Replies Created
gluten free is so yesterday.
Helpful. Looks like this guy equates “Neapolitan” with any pizza of a certain style (San Marziano tomato and fresh buffalo cheese) cooked in a wood-fired oven. Not wrong btw, I think what constitutes “Neapolitan” is up for debate. My experience is that yeah, the pizza is best right out of the oven. But shit, 98% of all food, pizza or otherwise, is best right out of the kitchen and takes a big hit by the time you have it delivered or get it wherever you are going. I believe, fwiw, that even pizza made with superfine, high gluten flour, can be revived quite a bit by sticking it in a hot oven, right on an open rack, for three minutes or so. So back to Paulie Gees; the bottom line is that it seems pretentious as hell to not offer takeout on the basis that Pualee Gee knows best (vs. the customer) and this seems to be reinforced by allowing no substitutions of ingredients. At the end of the day, I will give it a try in another week or two. After a long hiatus on my part due to some hit and miss pies, I have suddenly found that Yellow Brick seems to be making one hell of a pie. Chicken Parm and Green Man are my go-to’s. They are great right out of the bag (I live fifteen minutes away) and heat up nicely too.
Yeah, but there’s a big difference between traditional NYC pizza as a carryout item and Neapolitan as carryout. Neapolitan does not travel well. It really needs to be eaten right out of the oven. The difference between Harvest carryout and Harvest at the restaurant is fairly stark, imo.
I like to think I know a good deal about NY pizza but I confess I had to look up the distinction between “NYC style pizza” and “Neapolitan”. Here is what I found; http://www.thedailymeal.com/patsy-grimaldi-difference-between-new-york-and-neapolitan-style-pizza Kind of ironic for me, because when I mentioned that I’ve been to the icons, I was thinking mostly of De Fara’s and Grimaldi’s.
I am not saying you’re wrong, but do you know for a fact that Paulie Gee’s uses “0” or “00” flour? Even if they do, I am not aware that pizza cooked with single or double ought flour travels less well. I believe it just has a different texture.
Pizza came out room temperature and really wasn’t that great- we ordered the Hog Pit Brisket pizza- from first bite we were both pretty disappointed. It amounted to 3 slices each of a fairly bland, room temperature pizza for $17
Good thing they don’t accomodate take out in order to preserve the “just out of the oven” quality of their pies. Who ever heard of eat-in pizza, only? I’ve been to the iconic pizza joints of NYC and Brooklyn and they sell carry out Za. But, if it sucks, I was spared so all is good.
I failed to see this thread when I posted this under the “restaurant review” thread:
OK, it’s been two and a half years since the last comment here and Philco deserves more talk IMHO. The original review fails to take note of what Philco does well. Namely, breakfast. There is no place in town with better hotcakes. They are fluffy, light, and slightly sweet with what I suspect is a perfect mix of flour and cornmeal. The “traditional breakfast” with two hotcakes, two eggs, and bacon can’t be beat for under ten bucks with coffee if you are looking for something a cut above Bob Evans fare. The bacon is not just any bacon either. The breakfast tacos are even better than the “traditional breakfast”. The Huevos Rancheros, I admit, are a bit ordinary and could be elevated. This is also a great place for lunch and dinner if you want very well executed comfort food in a diner setting. It is not a place to dwell over a long meal-the pace is high as it ought to be in a diner, though the staff do nothing to push diners out the door. And lastly, I have never encountered more professional staff in a similar setting. Strange since the staff at the other restaurants in the same group are not nearly so polished, particularly at The Rossi and El Camino. In the last year Philco has become one of my top 5 casual spots in Columbus. And you can eat in that time slot that is generally dead in the SN, or any other non-chain restaurant, between 8:00 and 11:30 a.m.
If you’re responding to me, most of us who are into Thai food, especially living on the East side, know Bangkok. Been going there for a long time. As iffy as the Days Inn on Brice Road may be, the Mekong dining room looks brighter, cleaner, and less dingy than Bangkok. Same goes with that section of Brice (not good) still being better than that stretch of Refugee (which looks like the last outpost of a pioneering excursion). On a strict comparison of food, yes, I will give Bangkok the edge on that one, but I have hope for Mekong once they get better established.
I’ve gone to Mekong Fusion twice recently. My advice is to wait another month and hope for the best. The young owner is clearly exhausted and the interior is still a work in progress. The food is promising but a bit uneven. Stick to the Thai and avoid the Vietnamese and Chinese. The area near the kitchen is a mess with half-eaten food and construction materials. Be aware that the Days Inn on Brice Road appears to be a suburban Ho-house. For some, this may be a source of entertainment. I hope things get better soon.
Since I drive one of those NOX-emitting Volkswagen Golf diesels, I pulled in there a few weeks ago because I badly needed to fill my tank and they have diesel. As I pulled into the parking lot I saw a group of people that were not exactly in line at the window and instead seemed to be camped out near the front window. The looks of things told me immediately that I was better off running out of diesel and being forced to walk with gas can in hand than remain there. Luckily, I found out that Turkey Hill at Broad and Nelson sells diesel.September 21, 2015 7:26 pm at 7:26 pm in reply to: Brassica – New Concept Going in Old Betty's Location #1094218
I went for the first time today. I am a fan. The pita is being stamped flat and baked at the front of the line for all to see as you come inside, the staff were incredibly friendly, and every ingredient looked good. I went for the falafel in pita. I was amazed how big the sandwich becomes after loading in four nice sized falafel balls and the accompanying choices; this becomes one hell of a big meal for $7.50 and I would think it is the bargain on the menu though the salad or hummus option (with same choice of protein or falafel) is not that much more expensive. For comparison’s sake, the falafel sandwich at Mazza in Grandview has far less falafel and goodies and far less mass though it is $5.00 IIRC. The sandwich is not what I would call “authentic” as it contains little in the way of salad and pickled veggies including peppers. The choice of either Baba Ghanouch or hummus to spoon into the bottom of the pita before any other ingredient throws it off the rails of authenticity from the star-it ought to be plain tahini. But the star of the show ought to be the falafel itself and Brassica’s are first rate, even though they are fried up in advance in small batches rather than being fried to order as at my personal pantheon of the art of falafel, Taim in the Village. The falafel here are light, fluffy, and bursting with that magic parsley, garlic, and chick pea flavor that frankly is sorely lacking everywhere else in C-Bus. So, in case you can’t tell, I highly recommend the falafel sandwich at this place as a bargain of fantastic quality and amount of food for the buck.
I am glad to see his intellect and wit are not going to complete waste, though working for Uncle Sam could cause debate. I hope he is being paid well. Boston ain’t cheap.
Where is Jim Lauwers now (meaning, what is he doing for a living), if you don’t my asking?July 12, 2015 12:32 pm at 12:32 pm in reply to: 4th & 4th Fest // July 11 // Noon-Midnight // Seventh Son Brewery #1084609
I came out yesterday and just want to tell Jen and Colin publicly what a great time it was. I’m wheelchair bound for a while waiting for bones to heal and PT to take hold, and Jen did me a wonderful favor-she is a beautiful person. I thought the sound was much-improved over last year. Seemed like the crowd was all having a great time and there was a great vibe. Nice crowd too-people were nice to this handicapped guy at least. By comparison, we found ourselves in the SN to meet some friends for dinner last night and getting from point a to b was altogether more difficult. Thanks Jen and Colin and all involved. Mighta just been my mood, but the SS Pilsner tasted outstanding as did my wife’s ginger/vodka drinks.June 28, 2015 11:17 am at 11:17 am in reply to: Former Redflex CEO Pleads Guilty to Bribery Charges #1082753
Wow, this is like the good ol’ days. More flames please, this site needs flames like a mediocre burrito needs hot sauce!June 22, 2015 9:50 am at 9:50 am in reply to: Former Redflex CEO Pleads Guilty to Bribery Charges #1081902
Please forgive me in advance for the slight thread drift, but as soon as this hit the news I laughed to myself, because five years ago I filed a class action lawsuit in The Southern District, U.S. Federal Court agaist the City of Heath and Redflex on the heels of receiving two tickets for “jumping the gun” and starting through the intersection too soon while travelling from Pickerington to Granville. This was at the same time that Heath was in the news for the red light cameras and several members of Cith Counsel were coming up for re-election.
Before filing suit I did a ton of research on Redflex and read through city counsel minutes not just from Heath but from several municipalities in Ohio that were being lobbied by Redflex, viewed Redflex presentations that were available on video documenting their sales pitches to Heath and others, and everything I else I could find on Redflex.
Within days of filing suit, I had reporters from every major TV news channel calling me at my office. I refused to discuss the matter on more than general terms. Twice I came home to find TV trucks and crews camped out at my front door waiting for me. Redflex hired a big law firm (I seem to recall it was Reminger and Reminger) and trying to be as accurate and neutral as I can, I think it is safe to say he communicated REdflex’s desire to settle the matter in the worst way, prior to any discovery.
My partners in our relatively small firm were not too happy with all the potential publicity and the potential expense of class action litigation of this nature and at the time, not as much was known about the legal issues surrounding red light cameras as is known now.
To my credit, I identified the same legal issue that remains prevalent to this day; the so-called appeals process to a kangaroo court of a sinle municipal employee without potential access to a court of competent jurisdiction denied Due Process. I settled and shut the matter down. It is easy to say I wish I had proceeded forward but the truth is that class action lawsuits against municipalities and foreign corporations over constitutional issues just don’t pass the legal test of being cases worthy of taking from a financial point of view.
I agree that Walker is a great moderator, mature beyond his years. I agree that there is far less vitriol, a good thing. But I also agree that this Board is boring now. And I agree that it’s the format of the site that is largely to blame. The old web design featured newer posts and topics IIRC, in a way that invited constant checking and updates by participants. Walker, sir, you can tell me all day long that it’s a coincidence that the current web design downplays the message board activity and sorry, but I would not believe you. It’s your site. If this is better for you financially, don’t change it. But I don’t think it’s better or more entertaining/rewarding for most of us. How long are your advertisers going to stick around if your readership does not? I have been an outspoken critic of the food critic. The rest is largely recycled stuff with the occasional scintillating interview with the likes of Ted Allen (sarcasm, sorry).