It was Ottomanelli's I walked into - and here is the pic: It's on the other side of the street from Murray's - whereas Faccio's is on the same side as Murray's.

http://tinyurl.com/7wxvusw

And Florence also looks very good. Gotta love the name, eh?

http://newyork.citysearch.com/profile/photos/7117231

I see that you reviewed Ottomanelli on Google.

I am just curious about why you would review a shop where you did not buy anything. Or perhaps you did buy meat there (?)

Florence is a great butcher; I imagine, but am not certain by any means, that the name comes from either the surname of the original owner, or the name of his wife.

'.....any place could have a bad piece of meat once, and I would think if you took it back - they would replace it without question, as the guys behind the counter were very friendly, and old school.....'
Very strange thing to say indeed. Friendliness and return policy are two separate issues.
I asked the same question, why review a shop when you don't know anything about the place.

Honestly - you guys are out of left field. I have been grading meat since I was a kid - over 60 years ago - or did you not get the part about we raised our own beef in Oregon, where some of the finest butcher shops in NYC are now going for their Kobe type beef, etc.

Geesh. Do you really think you are the only sources in this world? I noted that I had been mistaken when I applauded Faccio's - as it was actually Ottomanelli's where I had visited and carefully checked out what was in the case.

As for Mohan: Now where did you all of a sudden come from?

Any buther shop could possibly give you a less than stellar piece of meat, and judging from the negative reviewer on the webpage for one of the butcher shops - - the person on duty may also not have liked him, but still - they should not have sold him a bad piece of meat.

BTW I also have proably have dined at more fine restaurants than the two of your combined.

Should read: ....probably dined at more fine restaurants than the two of your combined.

NB - that also includes many fine places outside of the Big Apple.

Now that is a bet I don't think you would be wise to make! But then, "fine" is a matter of opinion.

I still maintain that it is faintly ridiculous to review a shop in which you have purchased nothing.
Just as I would not review a restaurant in which I had merely peeked into the dining room. No matter how much experience I have eating and writing about food. Or how much you have in the world of beef.

Bookmarking.

'....probably dined at more fine restaurants than the two of your combined.'

You don't have that information. Don't say anything you don't know is my WHOLE point.

Just for the record, dining at tons of fine restaurants does not have a thing to do with taste or knowledge of quality. It only means you've spent more than many other people. That's like saying "I have more designer clothing in my closet that any of you" but that doesn't mean any of it is tasteful.

My bistro can beat up your bistro.

So now the whole thread is a pi$$ing contest. Nice. Who won?
:(

Sorry - was not my intent - and I didn't start this "contest"

But I will add for those "doubters" out there - tht I was raised with the finest beef and spring lamb and fresh fish (trout, salmon - u name it) and vegtables and fruits that one can find anywhere in the world. This was in the Cascade mountains - in Southern Oregon - where the Japanese, back when they had $, were buying up all the available farml and so they could own/harvest - and then import back to Japan the highest quality alfafa, for the Kobe Beef they raised.

I also took my first Gourmet cooking course in 1970 - at the Fairmont in San Francisco, taught by a little ole French/Hungarian lady. And spend many weekends bicycling around Napa Valley - checking out the various wineries - and then took my first wine appreciation course in '74 - and had dined in all the top SF restaurants by that time.

And while all "foodies" are a bit subjective, think I could discourse with almost any of those who really know their stuff.

Nuff said.

BTW - here in San Diego we also have the finest Tuna/ahi you would find anywhere, along with Wahoo/Ono and Mahi-Mahi/Dorado.

I even caught a couple of Bluefin Tuna last month - (150 miles offshore/down Mexico way) and having that seared with Seasame seed is as good as it gets

As you no doubt are aware - the Sushi normally served is YellowFin - commonly called Ahi - and that is very good - but doesn't match up with the higher graded Bluefin.

Tomsd, you really are full of yourself, aren't you? OMG!!!

Let's just shake hams.

Well SusieQ: I think I am fuller of gourmet food than the other yakkers. :)

And Aduchamp1: LOL and my hoof is extended.

Oh dear, not another personality! Haven't we quite enough personalities already?

And the "we" B? ? ? College of Cardinals perhaps?