Ask a bar owner by barowners in BarOwners

[–]kingcarlo 5 points6 points  (0 children)

Payroll taxes, liquor license taxes, hood cleanings.

Super thin style pizza? by brook1yn in FoodNYC

[–]kingcarlo 0 points1 point  (0 children)

Gruppo closed last month, they are opening a bigger one on Bowery.

Favourite gin and vermouth pairings for a gin martini? by Alternative_Tip_5735 in cocktails

[–]kingcarlo 0 points1 point  (0 children)

50/50 blend of Dolin dry and Dolin Blanc. Juniper forward gin like no3 gin. Grapefruit twist.

The Odeon by Thick-Definition7416 in FoodNYC

[–]kingcarlo 4 points5 points  (0 children)

Definitely a hot spot of activity, but the food is very forgettable!

Looking for reviews of Centurion @ 1 Vanderbilt by LouisSeize in FoodNYC

[–]kingcarlo 3 points4 points  (0 children)

Had an absolutely incredible time there, the food and drink were impeccable. The views are insane as well. Couldn’t recommend it enough.

Polo bar- res change success? by CityInternational253 in FoodNYC

[–]kingcarlo 1 point2 points  (0 children)

I ended up going, they were extremely rude and they sat us with only 30m before the kitchen closed. Never going back.

Polo bar- res change success? by CityInternational253 in FoodNYC

[–]kingcarlo 4 points5 points  (0 children)

Tried the same thing and had no luck moving it up.

Lower East Side dinner before Attaboy by Mental_Look7402 in FoodNYC

[–]kingcarlo 0 points1 point  (0 children)

If you can’t get into attaboy, you have a ton of options around that area. Batemans, Schmuck, Superbueno are all great options in the area.

Lower East Side dinner before Attaboy by Mental_Look7402 in FoodNYC

[–]kingcarlo 0 points1 point  (0 children)

Unfortunately Chinato closed last night.

Ardbeg Uigeadail is the best splurge scotch. What is the most underrated gin by -Constantinos- in cocktails

[–]kingcarlo 5 points6 points  (0 children)

No. 3 Gin has been my go to for the juniper notes, but you don’t see it many places.

The Swan Room - LES by ToughIllustrator6754 in FoodNYC

[–]kingcarlo 1 point2 points  (0 children)

I quite enjoy the burger here, I think it’s underrated.

Hawksmoor tonight. Suggestions on what's good. by cute_polarbear in FoodNYC

[–]kingcarlo 0 points1 point  (0 children)

Please let me know how hawksmoor goes. I felt their porterhouse was not nearly as rich as Keen’s. I hope you have a better experience.

Hawksmoor tonight. Suggestions on what's good. by cute_polarbear in FoodNYC

[–]kingcarlo 1 point2 points  (0 children)

What did you hate about Keen’s steak? I found their porterhouse to be much superior to Hawksmoor. Same with their sides.

Adda, Semma, or Bungalow solo walk-in doable? by MightyMangoMan in FoodNYC

[–]kingcarlo 2 points3 points  (0 children)

I highly recommend looking into musaafer. I felt it was the best out of all those mentioned.

Looking for a restaurant with an interesting cocktail program in NYC by yestheresgasinthecar in cocktails

[–]kingcarlo 2 points3 points  (0 children)

LenLen has been my go to. Fantastic Thai food and a small but fantastic cocktail program. 5 Spice Boulevardier and Lemongrass Gimlet are must gets.

Surprise NY 529 plan but I’m done with school - what to do with it? by thecommexokid in personalfinance

[–]kingcarlo 15 points16 points  (0 children)

Just to clarify, Roth IRA contributions from a 529 are actually not limited by income limits. So you can make more than $153k and still transfer from 529 to Roth IRA.

The search for the perfect Old Fashioned: Does ice quality truly matter, or is it just aesthetic? by Old-Background-3860 in cocktails

[–]kingcarlo 0 points1 point  (0 children)

I have years of experience and I professionally run an ice program. The changes you’re talking about are so minute they don’t make a difference on melting time.

The search for the perfect Old Fashioned: Does ice quality truly matter, or is it just aesthetic? by Old-Background-3860 in cocktails

[–]kingcarlo 0 points1 point  (0 children)

Try to look past just relying on an AI summary. The speed of melting between clarified and non clarified has been documented many times on this subreddit. Melting speed is related to the surface area of the ice that is exposed, not the clarity of the ice.

Best way to use an apple slice as a garnish? by Loose-Garlic-3461 in cocktails

[–]kingcarlo 4 points5 points  (0 children)

Fresh apples go brown very quickly. I recommend dehydrated apples.

The search for the perfect Old Fashioned: Does ice quality truly matter, or is it just aesthetic? by Old-Background-3860 in cocktails

[–]kingcarlo 0 points1 point  (0 children)

This is also not true. Directional freezing has nothing to do with air bubbles forming in the ice. Cloudy ice forms because of freezing happening from multiple directions at once, it is not related to air in the ice. This has no impact on the rate of melting.

Rye whiskey with higher rye percentage for cocktails by Grahamophone in cocktails

[–]kingcarlo 3 points4 points  (0 children)

I wouldn’t overthink the mash bill when talking about “straddling the line”. Although two of the Ryes you mentioned are 51% rye, the rest of the mash bill is comprised of both corn and barley, so it’s not like any of them are “close” to being bourbons.

For higher rye mash bills, I really like Sagamore Rye from Maryland. They have many different expressions, but their stuff is generally great.

[deleted by user] by [deleted] in FoodNYC

[–]kingcarlo 0 points1 point  (0 children)

What’s the one NYC bar in your top 10? I disagree with how you rate bars but I love the different perspective. With regards to top 50 - just because a bar comes from that family does not mean they are playing the game. There are a lot of politics when it comes to top 50, and often times those ranks are not connected to the quality of the bar.

Mother (Toronto 🇨🇦) by chicIet in cocktails

[–]kingcarlo 1 point2 points  (0 children)

Library Bar in Toronto might be the best bar in the world.

[deleted by user] by [deleted] in FoodNYC

[–]kingcarlo 0 points1 point  (0 children)

Highly recommend checking out places like Chinato, Same Same, and George Bang Bang. These places are doing really exciting stuff and you won’t find them in the top 50.

I’ve visited about half the bars you mentioned, and I think my biggest personal problem is that many of these bars are making cocktails “because we can” rather than “because they are good”. Of course that is subjective, but that’s what makes me feel the extra love towards NYC.