The Surf Report--part 2

Too many Havana named places in Midtown--- I prefer the one at 666 fifth, however.

Surf

 

I've never been, food is good?

Ever been to Plataforma Churrascaria in Tribeca? Good Brazilian Rodizio.

 

Riding the expected wave lower. 1305 range may hold support, next 1300. Staying short.

 

Food is just average. Typical club type food, but views and clientele made it worth the membership.

No I haven't. But I heard good things, I think. Oberon and David Burke were my last stops in TriBeCa.

 

You forgot your meds this morning.
I don't do "tradeathons", but you already knew that.
I actually have friends, unlike yourself, that actually come over most mornings, we trade together and hang out.
It's called . . . an . . . office . . . I know the whole "friends" and "hang out" and "trade together" is so alien to you but people actually do this. Maybe someday when you get your meds balanced you could have someplace to call your own.

Couldn't you find and older pic by the way. Many better shots in that thread.

 

If you want a night of carnivorous proportions, check out Plataforma. It's one of those places where, if you are craving lots of steak, you won't be disappointed. They have a cart of beef ribs that are out of this world. Great flank steak, garlic ribeye and a bunch of others. Man, getting hungry just thinking about it

I don't know of many Cuban places but there is one in Hoboken that I've been to a bunch, called La Isla. Kinda looks like a shit hole but the food is very good and the prices can't be beat. On Washington Street, not far from the Hoboken Path train.

Just had steaks with a good buddy a couple weeks ago at Wolfgangs on Park Ave, probably the best bone in ribeye I've ever had. It's weird, I've lived in the city for 10 years now and still have never made it to Lugers in Brooklyn. From what I gather, the head chef at Wolfgangs used to work at Lugers and decided to start his own chain. Good for him I guess.

 

I have never been to Lugers either. Heard it was tourist trap, but I don't know.

You know, chefs who trade aren't that rare, but many are well done after too much time in the kitchen, (Mean trading office)


You seem to be well versed in the culinary world, I understand your doppelgänger is/was rather renowned in his part of the woods in the field.

Surf

 

My wife took her father there for his birthday a couple years ago, said she wasn't very impressed.

 

I'm looking you up when I come to the city. Making my mouth water.

 

You're fighting a loosing battle. I used to volunteer with Alzheimer's patients when my mom was ill and I saw some of the same delusional tendencies there too.