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OT: OT Thread Part III - BrianBoyle, please respond.

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If you're in NYC and want Chipotle, go to the one on 18th street and 8th avenue. Why? It's their test kitchen, run by a James Beard winning chef. Everywhere else, their meats are braised in Chicago, bagged, and shipped out to be reheated on site. Here, everything is cooked and prepared fresh on site. The meat is even broken down on site. It's noticeably fresher, tastier, and to top it all off, all for the same price. You also get to try combinations that haven't yet made it onto the menu at other locations. You can also grab a beer there. Two thumbs up.
 
Crease said:
If you're in NYC and want Chipotle, go to the one on 18th street and 8th avenue. Why? It's their test kitchen, run by a James Beard winning chef. Everywhere else, their meats are braised in Chicago, bagged, and shipped out to be reheated on site. Here, everything is cooked and prepared fresh on site. The meat is even broken down on site. It's noticeably fresher, tastier, and to top it all off, all for the same price. You also get to try combinations that haven't yet made it onto the menu at other locations. You can also grab a beer there. Two thumbs up.
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Is this a well known fact? It seems like the result would be a Chipotle even more crowded than normal.
 
Crease said:
If you're in NYC and want Chipotle, go to the one on 18th street and 8th avenue. Why? It's their test kitchen, run by a James Beard winning chef. Everywhere else, their meats are braised in Chicago, bagged, and shipped out to be reheated on site. Here, everything is cooked and prepared fresh on site. The meat is even broken down on site. It's noticeably fresher, tastier, and to top it all off, all for the same price. You also get to try combinations that haven't yet made it onto the menu at other locations. You can also grab a beer there. Two thumbs up.
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Bit of a walk for me but I'll have to venture over when the weather is nicer.
 
Crease said:
If you're in NYC and want Chipotle, go to the one on 18th street and 8th avenue. Why? It's their test kitchen, run by a James Beard winning chef. Everywhere else, their meats are braised in Chicago, bagged, and shipped out to be reheated on site. Here, everything is cooked and prepared fresh on site. The meat is even broken down on site. It's noticeably fresher, tastier, and to top it all off, all for the same price. You also get to try combinations that haven't yet made it onto the menu at other locations. You can also grab a beer there. Two thumbs up.
Click to expand...

Do they have the tofu/soy there?
 
Crease said:
If you're in NYC and want Chipotle, go to the one on 18th street and 8th avenue. Why? It's their test kitchen, run by a James Beard winning chef. Everywhere else, their meats are braised in Chicago, bagged, and shipped out to be reheated on site. Here, everything is cooked and prepared fresh on site. The meat is even broken down on site. It's noticeably fresher, tastier, and to top it all off, all for the same price. You also get to try combinations that haven't yet made it onto the menu at other locations. You can also grab a beer there. Two thumbs up.
Click to expand...

Awesome. Will have to visit.
 
It wasnt a well-known fact a couple years ago, though food blogs since may have ruined the secret.

If tofu/soy are generally available at other locations, it likely will be available at this one.
 
Crease said:
It wasnt a well-known fact a couple years ago, though food blogs since may have ruined the secret.

If tofu/soy are generally available at other locations, it likely will be available at this one.
Click to expand...

Cool, going to have to check it out.
 
First Man In said:
JWK- best pizza for the city? Grimaldi's under the Bk bridge.

Brooklyn? Di Fara's on Ave J and E 16th.
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I've lived not too far away from Di Fara's my entire life and I've never been. Isn't it like $5 a slide or something like that? Also heard the lines are insane.

L&B Spumoni Gardens GOAT
 
JWK said:
What's the best pizza place?
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There are so many great variations in NYC that the only correct answer is "not Domino's".

The history of pizza is a pretty fascinating one, and a lot of great places get their heritage from other great places.

Antonio "Totonno" Pero began by working at Lombardi's down on Spring St. Lombardi's and the original Totonno's are still open. The original Totonno's in Coney Island has survived fire and hurricane.

Patsy Grimaldi learned how to throw pies from his uncle Patsy Lancieri in East Harlem. He eventually left East Harlem to open Patsy's Pizzeria but was sued by a corporation that bought the "Patsy" brand from his aunt. So he changed his restaurant's name to Grimaldi's. Patsy Grimaldi eventually sold the place and the Grimaldi brand. But got the itch to come back, and very recently opened up a new place next door to the old Grimaldi's, but called Juliana's after his mother. Great slice there.
 
Crease said:
There are so many great variations in NYC that the only correct answer is "not Domino's".

The history of pizza is a pretty fascinating one, and a lot of great places get their heritage from other great places.

Antonio "Totonno" Pero began by working at Lombardi's down on Spring St. Lombardi's and the original Totonno's are still open. The original Totonno's in Coney Island has survived fire and hurricane.

Patsy Grimaldi learned how to throw pies from his uncle Patsy Lancieri in East Harlem. He eventually left East Harlem to open Patsy's Pizzeria but was sued by a corporation that bought the "Patsy" brand from his aunt. So he changed his restaurant's name to Grimaldi's. Patsy Grimaldi eventually sold the place and the Grimaldi brand. But got the itch to come back, and eventually opened up a new place next door to the old Grimaldi's, but called Juliana's after his mother. Great slice there.
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Croose pls

Open history of pizza thread

Oh, and want to write my economics commentary?
 
Crease said:
If you're in NYC and want Chipotle, go to the one on 18th street and 8th avenue. Why? It's their test kitchen, run by a James Beard winning chef. Everywhere else, their meats are braised in Chicago, bagged, and shipped out to be reheated on site. Here, everything is cooked and prepared fresh on site. The meat is even broken down on site. It's noticeably fresher, tastier, and to top it all off, all for the same price. You also get to try combinations that haven't yet made it onto the menu at other locations. You can also grab a beer there. Two thumbs up.
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haha I'm eating Chipotle now! (From the Maiden Ln. location)
 
JWK said:
What's the best pizza place?
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My favorite is Joe and Pat's in Staten Island. A couple others I really like are Bleecker Street Pizza in the West Village and Pizza Suprema right across from the Garden.

Crease said:
There are so many great variations in NYC that the only correct answer is "not Domino's".
Click to expand...

While not really pizza, at least Domino's is edible, unlike say Papa John's.
 
Greg02 said:
My favorite is Joe and Pat's in Staten Island. A couple others I really like are Bleecker Street Pizza in the West Village and Pizza Suprema right across from the Garden.



While not really pizza, at least Domino's is edible, unlike say Papa John's.
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uh. what.

Papa John's >>>>> Domino's
 
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