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A Prolonged Goodbye (Leaving NYC in Six Weeks) and My Farewell Tour


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A Prolonged Goodbye (Leaving NYC in Six Weeks) and My Farewell Tour

Simon | | Dec 15, 2006 01:32 PM

So, w/ deeply conflicted feelings (glee and melancholy), i sold my loft in UnionSquare and i am moving to Asia: i'll be based in Chiang Mai, Thailand, but i'll be spending the next 3+ years traveling to pretty much every country in Asia, dining, drinking, and generally looking for trouble...

My one-way ticket is in February, so i'm hitting most of my fav NY spots before i go...while it'd make sense to skip Sripraphai and the selective Manhattan Thai joints where i've convinced them to cook me the real stuff that's not on the menu, i've actually been going to them quite a bit to practice my Thai language skills...and as far as some of the other Asian places, i know i'll be getting better Asian food in Asia but i have to hit them for old times sake...generally speaking, so far i've been rabidly going to:

-- Russ&Daughters (god, i'll miss that place)
-- Grand Central Oyster Bar
-- Ushi Wakamaru
-- Balthazar
-- Angels Share (more for drinks, but it's a special place for me)

and also will be hitting: Picholine, Keens, Lupa, Honmura An, Ferdinando's (RedHook), Cafe Sabarsky, NY Noodletown, the bar at Cafe Des Artistes, Cafe Mogador, n33, La Nacional, and Cafe Cafe (just for coffee and Soho people watching)...

i'd like to get some more great Italian food while i'm here: it's been a while since i've been to Da Umberto and Piccolo Angelo so might go there -- and maybe Malatesta where i've never been...any other suggestions on amazing NYC Italian most welcome: i've been to Babbo i really haven't been to a lot of the major older-school high-end Italian places...

And, any other suggestions on places that i've missed out on while i've been here: most welcome... ANY cuisine, particularly if it's something i'm unlikely to find in Asia...on my hit-list of restaurants i've never been: Florence (West African)...and maybe a Puerto Rican place?...

i've loved participating in this board over the last few advance and for past opining, thank you all: culinary compatriots, mock-enemies, fellow class clowns, acerbic sparring partners, and gentle strangers: for your suggestions, connoseurship, criticisms, vitriol, gusto, wit, passion, and verve...

Yours Truly, Simon

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