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Mission Chinese Food
- Cheeryvisage May 21, 2012 09:53 AM
Mission Chinese is officially open tomorrow. Eater has an article on the restaurant with the menu already: http://ny.eater.com/archives/2012/05/...
Has anyone been to the SF location? Anyone going to the NYC one soon?
Interested in hearing everyone's thoughts.
re: r32nissan
The reporter was writing about the friends/family opening night, in which all food (and typically drink) is free, so I guess the chef/staff didn't think enough people were drinking.
I've eaten at SF original and it's good.
re: loratliff
Ahh - that makes much more sense now. I'm looking forward to trying the mapo tofu and the rest of their menu. Seems very reasonably priced for the buzz its generating.
Looking forward to it, but will probably wait until closer to July to try after some of the buzz has died down.
Have been to the SF location once. Thought it was good, especially the kung pao pastrami as it punched me in the face with its spicy, salty and sour flavors. Some people dismiss Mission Chinese Food because they're comparing it to other Szechuan restaurants. Best way not to be disappointed is to appreciate it for what it is and not compare it to Szechuan Gourmet, Legend, etc. I don't know what the NYC prices will be, but the SF location's prices are extremely reasonable considering they use higher quality meats and donates 75 cents from each entree to charity.
I will wait a while before trying the NYC location as I like to give the place some time to get their rhythm going. And hopefully it won't be as packed in the coming months as I'm guessing it will be tomorrow.
I lived in the Mission a few blocks from SF location and ate there every other week or so (mostly delivery). My favorite dishes were the Kung Pao Pastrami and the Thrice Cooked Bacon. The SF location had some inconsistency, especially with the level of spiciness that could go too far, but very unique and bold flavors.
As Miss Needle says, leave your expectations at the door. This isn't trying to be authentic Szechuan or even really Chinese food. If anything it's an updated take on Americanized-Chinese. But don't think about it too much - just enjoy it. Hope you like spicy food.
Was at the family dinner last night. Thought it was really something else. I won't spend that much time on the decor, given that it's pretty much subjective - either you like the neon or you don't. Nor will I comment on the service, given that I was known to the house and that there were serious industry folks dining there during the seating I was at (so I'm assuming they were on their A game).
I can comment on the food however. Here's what my friend and I got:
Mongolian Long Beans
Wintermelon soup
Chongqing Chicken Wings
Salt cod fried rice
Egg custard (with apple and trout roe)
Wild Pepper leaves soup
Fresh tofu poached in soy milk with edamame
Mapo Tofu
Beef cheek dumplings
Now, I'm something of a Szechuan freak and while I'm certainly no expert, I do know how the dishes are supposed to taste (I've been to pretty much every Szechuan restaurant in Manhattan and made a point of seeking out regional food when I visited China). Danny's approach is a little different: same flavor profiles, different techniques. For instance, Chongqing chicken tastes exactly like what you would expect (dry, intense heat) but rather than having small crispy nuggets of meat he fries an entire leg, which IMO can lead to more even cooking results (sometimes, different size chicken pieces mean some are just fried to a crisp). Anyway, on to the food.
There really was only one miss here, which was the wild pepper leaves. The broth just didn't stand up to anything (especially when had after the mapo, which had so many numbing peppercorns) and as such it felt superfluous.
That said, the other soup, the bitter melon, was really good - a smokey, meaty broth with perfectly cooked pieces of melon that provided a welcome respite to the heat. I don't know how they managed to get such a smoked bacon/ham hock out of the broth while still maintaining its lightness, but this dish really worked.
As the only real vegetable course, the Mongolian long beans were quite nice. Cut up to size, they were apparently cooked with roasted chili though I didn't taste any (which again, given the heat levels from some of the other items, was totally okay). The garlic shoots and horseradish leant this dish a nice textural contrast.
The chicken wings were really great. Thoroughly coated in a dry fiery rub and served nestled in a bed of chilis, this dish was a winner. What really sold it to me and my friend though was the fact that with it comes fried tripe. I'm sure I've had it before but it was the first time that I was conscious of eating it. It's like the best super bowl snack ever - crispy and chewy all at once, I'm sure it'll win over even non-offal fans.
The salt cod rice, while definitely more successful than the wild pepper leaves, was another dish that was largely uneaten. Both my friend and I had a serving of it, and it was a fine fried rice with an interesting flavor profile. However, given the strength of the other dishes, and the amount of food the two of us had, we just didn't go for it. If you're in the mood for rice though, by all means order it (it also does a really good job of tempering some of the heat from the spicier dishes).
The savory egg custard really blew us away. In a meal mostly comprised of bold, aggressive flavors, I was really surprised by the nuance this dish possessed. To begin with, it was a perfectly cooked custard, with just the right amount of wobble (wiggle?) and snap. On top of that (the custard itself had a nice, clean flavor) trout roe, diced apple the size of trout roe and sea urchin. The technical abilities of the kitchen really shown here - the dish was a perfectly layered and balanced one, and it was nice that everything was more or less around the same size. In a decidedly comfortable atmosphere, a rare taste of luxury.
Another starter that we got that again surpassed expectations was the fresh tofu poached in soy milk with edamame, broad bean paste and dill (the menu says perilla but I know we had dill). Right off the bat, I'm going to say that the addition of dill was inspired. I feel like dill usually gets the short end of the stick and I certainly never expected it to appear during this dinner, but it's grassy herbal notes really complemented the milkiness of the dish overall. Moving on the tofu itself, like the custard it had just the right amount of snap in it when you pushed your spoon down while still possessing an overall soft texture. The broth here, a very small amount, complemented the tofu well (obviously, it was soymilk) and the broad bean paste, which you could add to your liking, completed the dish, adding a pungent salinity to an otherwise mellow dish.
As good as that was though, the clear winner of the night was the mapo tofu. How long have I waited for this dish, ordering it in vain at the various Szechuan restaurants across the City? Finally, a mapo that was equal tofu and pork, tongue numbingly delicious. Danny does not skimp on the ma la here, and it shows - there's peppercorns just floating in the oil/broth. Having already mentioned the quality of the tofu above, I'll say this: rather than use ground pork, as most places do, Mission Chinese takes a page out of Ssam bar's book and uses chinese pork shoulder (in the form of a loose sausage a la Ssam bar's rice cake and sausage dish), which is incredible. The pork doesn't get lost here and the slightly firm protein provides a wanted textural contrast to the silky tofu (something that smaller bits of pork wouldn't have been able to provide). Further, while there is plenty of hot chili oil, the dish itself never felt greasy. The oil really serves as a broth here, enhancing the flavor rather than drowning it out. I really loved this dish.
Lastly, our ultimate starter was the lamb cheek dumplings in red oil. It should be clear by now that Mission Chinese truly understands the benefits of competing textures - this dish featured a somewhat typical poached dumpling offset by the crunch of peanuts and vegetable shoots. The richness of the lamb was balanced by the black vinegar sauce the dumplings were in (think like a soup dumpling type of sauce) and a little bit of heat came from numbing peppercorns. A solid dish to be sure, but not as unique as the egg or the tofu.
Overall then, it was a truly great meal. Obviously, my meal cannot be representative of the experience of the restaurant as a whole for the simple reason that I didn't experience the restaurant. I was at a soft opening and the service and atmosphere that I encountered will probably be different starting today. Further, given the hype surrounding the place, the kitchen might get slammed and the flavors might come out differently (for your sake, and for theirs, I hope not). All that aside, what I experienced made me a convert. I have never been to the San Fran original so I cannot compare, but from what I had on Sunday night I highly recommend this place. Like I said in the beginning, the flavor profiles are all right there, it's just that the techniques are tweaked to produce some incredible results. Further, there's a real appreciation for harmony - be it flavor or texture. Mission Chinese is not about just throwing you a bunch a heat or vinegar and saying, enjoy the burn later. Sure, some dishes do exhibit that characteristic spice and acid (thank goodness that they do!) but the intent is never to beat you into submission. Restraint isn't the right word here, it's more about finesse. Count me a fan.
re: weinfeld
Thanks for the report!
re: weinfeld
The Wintermelon Soup (my fav. vegetable) and the Fresh Tofu Poached in Soy Milk sound right up my alley. Thanks for the detailed report.
re: weinfeld
You nailed it when you described the Mapo Tofu. I was there last night and it was one of the best renditions I have had.
The beef broccoli was excellent as well. Long braised beef cheeks, Chinese broccoli, in an amazing broth.
I was at the F&F event on Saturday night. The food was extremely tasty and extremely spicy - with a strong Schezuan influence. The space is small and dimly lit, but very warm and welcoming.
The Long Beans, Thrice Cooked Bacon with RIce Cakes and Kung Pao Pastrami are not to be missed. On my way out the door, I chatted with Danny Bowien, who was disappointed that we hadn't tried the Ma Po Tofu, he said that this was the dish that inspired him to open the restaurant. He sent us on our way with a quart of Ma Po and some vegetable fried rice. I ate the tofu the next day and it was packed with flavor, pork and spice.
I noticed there were a few SF transplants brought to NYC to open this space. The service was good, but I'm hoping will tighten up over the next few weeks. I think it's worth a trip. I'll plan on returning in a few weeks.
re: chloes
The best Chinese takeout ever?
Maybe if the lines are too long, a nearby bar would be a good place to bring takeout....
re: kathryn
It may be - I can't think of one better at the moment!
re: kathryn
Actually I just read in the New York Times they will take reservations... for the bar seating only. Interesting. We actually prefer eating at the bar sometimes, so this is good news for us.
"Unlike most restaurants, it will take its day off on Wednesday; it will accept reservations for 12 seats at the bar, but not for tables in the tiny restaurant; and 75 cents from each entree will be donated to the Food Bank for New York City. Once the restaurant receives approval to sell spirits, 75 cents from each cocktail will go to a different charity. "
re: chloes
Interesting to know about the significance of the mapo tofu dish. Guess it's a must-order dish.
re: Cheeryvisage
I tried some that a friend brought in from dinner the night before. The lamb dumplings were delish, the wrapper was firm and the filling lamby and rich with great peanuts. There was a rice cake dish that was tasty. I love their chewy texture it was very spicy and salty. It had gobs of very very smokey bacon or pork belly. The pepper leaf soup was so bitter and astringent that I couldn't eat it. There was a funky dish with sliced medium rare kidneys that I couldn't get around. The green bean dish was pleasant with ground pork and soy, understated compared to other dishes. Overall the dishes were very aggressively seasoned and salted. Very unusual combinations with lots of nice vegetables used like baby turnips, broccoli rabe, radishes etc.
Dill is used in some Asian cuisines, it is common in Northern Vietnam, China and Tibet.
re: Cheeryvisage
It's an interesting experiment to see the food rate bicoastal, but these aren't dishes or approaches that are not unique in NY (we have Sezchuan, lamb cheek dishes, and Red Farm using pastrami). Mapo Tofu is another dish New Yorkers seem to talk about more than San Franciscans. To pull this off they're going to have to make really great food - whereas I think part of the original appeal in SF was the pop up aspect, with an ever changing lineup of playful small, sometimes trendy, dishes.
re: sugartoof
Related story from Bon Appetit about chef's first visit to Chengdu here:
re: deepfry7
Tried Mission Chinese for dinner on Tues., but long wait...so walked in for lunch yesterday--not crowded at all. Low-key dining room, with mixture of communal tables/a few 2-top and 4-tops. Fabulous food--I had my friend Zhan, a Chinese native, along, and he gives it 4 out of 4 stars. We ate:
Smashed cucumbers in garlic sauce (good, but would do the pickled vegetables next time; more variety, & the sesame paste dominated this dish a bit)
Kung pao pastrami (sounds like a gimmick, but this nod to the LES/Katz's location is terrific; spicy mixture of veggies, cabbage, and perfect pastrami bits).
Braised wintermelon (fine combination of sweet/salty).
Stir-fried sweet peas (among the best Chinese dishes I've ever had, and that includes many memorable meals in Hong Kong and Shanghai, plus Chinatowns in NYC, SF, etc. Just fabulous: big tender peas, a few wilted pea shoots worked in, all converging in a sauce that I picked up my bowl to drink at the end).
They were out of fresh tofu, which I'd been looking forward to since Weinfeld's report. Otherwise they had the full dinner menu. Don't miss it!
re: deepfry7
Went there for lunch today. Ordered the savory egg custard and the lamb cheek dumplings.
The savory egg custard, which is advertised on the menu as featuring sea urchin, came out with a single raw scallop instead, and no explanation or adjustment in price ($13). It was ok, but I think would have worked better with the sea urchin.
The lamb cheek dumplings were quite tasty and spicy, although the wrappers were a little thick/heavy for my taste.
Based on my (admittedly small) sampling, I felt the food was decent, but it didn't change my life. Prices are pretty reasonable. It's a good neighborhood place. I don't know that it's worth going out of your way to go there, though.
Serious Eats reports that they haven't found an uni supplier they like yet, hence, the substitution.
re: kathryn
That's fine. But the menu says sea urchin, and when I ordered it the waiter did not tell me they are substituting scallop. They just brought it out to me and said "here's your savory egg custard with scallop!"
re: howdini
Had a pretty large, late lunch (2/3 empty at about 2) yesterday with a buddy of mine. Pretty impressed and quite excited to return.
Sichuan pickled veg - enjoyed the peanuts along with the veg, which seemed to be mostly napa cabbage and some carrot pieces. Looking at the menu now, didn't notice the beer at all. Oh well.
Mouthwatering chicken - probably the most intriguing version of this dish I've ever had. Usually it's poached chicken (sometimes on the bone, along with those dark bone fragments) mixed with some green onion slivers in a chili/sesame sauce. The Mission Chinese version was way more refined, with what appeared to be sou-vide rolls of chicken (mimicking the poached texture-- and I'm not usually a sou-vide chicken fan) as well as perfectly cooked bits of dark meat and a few chicken hearts thrown in. This was topped with a chili oil and sesame seeds. Also included a big pile of exceedingly thin sliced carrots and daikon. Awesome. Absolutely get this dish.
Savory egg custard - a good counterpoint to the uncontrollable ma la in the other dishes. Like other posters and SENY have mentioned, they're subbing in scallops right now and not telling anyone. They deserve public shaming for such a transgression. It's also dotted with trout roe. Good choice if you're looking for something mild.
Lamb cheek dumplings in red oil - 6 (I think) gamey, rough-ground lamb dumplings were good, but felt amateurish in comparison to the exquisite skill evident in a lot of the local dumpling spots. The thick skins were folded into little pope-hats. I like peanuts in a lot of Sichuan dishes, but here they felt superfluous. Probably wouldn't order this again.
Mapo tofu - this is about as good as advertised. Silky tofu, strongly spiced with a good amount of ma la and tons of pork. The texture of the gravy reminded me of Brunswick stew, almost chili-like. Not as oily as you'd anticipate. Another must order. We cleaned our plates of any leftover gravy.
Thrice cooked bacon - super smokey Benton's bacon flavors every other element, from the sometimes too-thick cut rice cakes to the bitter melon and tofu skins (a really appreciated addition, as I'll eat anything with tofu skin). If any dish slowed us down from eating everything there and then, it was this. Intensely filling. You should order it.
Finally, stir-fried sweet peas we ordered on a lark. I'm not as in love with it as some of the other CH posters on this thread are-- maybe bc I've never been a huge english pea fan-- but I appreciated the flavorful pea leaves and you could definitely pick up a significant amount of metallic tang from the peppercorns throughout. Would probably have preferred a more traditional Sichuan veg dish, but this was fine.
Reasonably priced and very chilled out atmosphere at lunch. Intense ma la in nearly every dish, though on a scale of Sichuan spots in town, it was not the highest. Chengdu Heaven still kills it (though I'm long overdue for a revisit) and a recent meal at Sichuan Gourmet blew them all away. With my flexible schedule, I anticipate returning often to eat through the menu.
re: ChiefHDB
Thanks for this, Chief! I went at 3pm today, but they'd already closed for lunch :(
Dinner tonight or lunch on Thursday, mos def!
Gone a couple times now and it's been a bit of a mixed bag for me. Much to love (the price, the free beer while you wait - while that lasts...) and some things not so great.
The good:
Mapo Tofu - excellent, well balanced. Spicy, but it doesn't get in the way of the flavor. Predominant flavor is the floral overtones of the peppercorn. Great texture, like a spicy Chinese bolognese.
Lamb Cheek Dumplings - also excellent. Cheeks rule.
Salt Cod Fried Rice - good, very filling. Works more as an accompaniment to other dishes.
Wild Pepper Leaves - I liked this dish more than some of my companions did. A little salty, but good flavor.
The not-so-good:
Kung Pao Pastrami - I dunno, it didn't click for me, I though the spice level was a bit high, Not too spicy to eat (I have a pretty high tolerance) just unbalanced with the other flavors.
Braised Wintermelon with Salted Duck Egg and XO Sauce - A bomb, f minus. First, it wasn't what the menu implied - it was a soup. Maybe had the menu said "soup" somewhere I'd have been less annoyed with it. That said, it wasn't even a good soup. The broth tasted of... hot water. With a little chili spice. Maybe there was a whiff of XO - that dried seafood flavor - way, way, way in the background, but certainly nothing notable. It looked as if a regular eggs had been whipped into the soup (and tangled up with whatever vegetable was in there) a la egg drop soup, and they weren't particularly ducky - seemed like a normal chicken egg, frankly, and not even a salted one at that. When I see "Salted Duck Egg" in a Chinese restaurant I assume they're talking about, y'know, Xian Dan - the cured, preserved duck eggs. If there was any in this dish, coulda fooled me. Too bad, because what the dish sound like on the menu - wintermelon tossed in XO sauce with xian dan - sounds like it'd be pretty damn good. Instead it was flavorless, watery broth with flavorless chunks of wintermelon and some straggly strands of eggy something floating in it. Two of the three listed ingredients just weren't really there in any way I could sense.
I'll definitely be returning a few more times to sample more from the menu - the Mapo Tofu and Lamb Dumplings will be in the regular rotation for sure... Might give the KPP another try as well, could have been we got a slightly overspiced one - you never know. They could be working out balance issues on the heat levels as they go along, get feedback from customers...
re: sgordon
Try the thrice cooked bacon with rice cakes, tofu skin, bitter melon and chili oil. To me, that was the obvious standout. Especially since I can't stop thinking about it after trying it last night.
re: sgordon
interesting, the posts on the dishes here are all so different
ive eaten a little bit of food here, but i'm going to go back 1-2 more times before i write a post on it
Came here for dinner last night. Ordered way too much food, and the bill was amazingly reasonable. Spend something like $65 for food for three people, including 2 sides of rice, with enough leftovers for a second meal. I only wish my heat tolerance was higher, as I felt that MCFNY was right on the edge for me.
Smashed cucumbers - While this small dish was good, it served more as a counterpoint to the intense ma la of other dishes. I wished the chunks were maybe cut a bit smaller. I really liked the sesame paste but I can see how others might not, instead preferring scallion or ginger sauce on their cold cucumbers.
Stir fried peas with pea shoots and ramp pickles - It was a huge pile of peas, served in a pretty big soup bowl, we had a ton left over, great flavor and a little bit sweet, a good contrast to the other dishes since it was not spicy, but even with three of us, we barely made a dent, as the dishes we chose were so filling.
Kung pao pastrami - I thought this dish was awesome, and we were with someone who'd had the same dish in SF. He proclaimed the NYC version even better, due to the quality of pastrami. I really, really hope that they are getting theirs from Katz's Deli just up the street. Overall, bold, fatty, so spicy! Both this and the thrice cooked bacon seemed to have great "wok hay" with all the flavors coming in together, and the distinct elements of the dish having that texture and taste of being cooked quickly in intense heat.
Lamb cheek dumplings - I liked but did not love these dumplings, although I thought the sauce was pretty great, and the peanuts soaking in the black vinegar based sauce were delicious. The dumplings themselves didn't seem to be all that extraordinary. A bit of Szechuan peppercorn here, but not too much. My husband adored these, though.
Mapo tofu - Made with great ingredients (ah, that pork sausage) and careful, loving preparation. Not the best mapo tofu I've ever had, but quite delicious and complex. I'd eaten so much spicy stuff before this arrived, though, that it was hard to pick out the different components of the mapo tofu sauce. We noticed that the tofu appeared to have a bit of a skin on it -- like it had been fried very lightly before being incorporated into the rest of the dish. Unlike other mapo tofu versions, the tofu stayed pretty much intact as we dug into the bottom of the bowl, an interesting textural contrast to other restaurants' versions.
Thrice cooked bacon -- Good lord, was this good. Bacon, black beans, tofu skin, rice cakes. I loved how the rice cakes soaked up the fatty and smoky flavors of the bacon. And the bacon itself was very nice, cut into chubby strips. My favorite part, though, was the small pieces of tofu skin, here and there. Also, there was quite a bit of Szechuan peppercorn in this dish, meaning that after a while, I felt like my palate was completely blown and I couldn't taste very well. This is a great dish, but should probably be eaten last. Extremely filling, especially if you eat a lot of the rice cakes. I can foresee craving this dish, especially in the winter. (This may be blasphemy and don't tell my husband but I think this beats Ssam's rice cakes & pork sausage.)
The space is odd and you can see the skeletal remains of what used to be a beer garden -- lots of wooden pillars and windows. As expected, it is pretty loud. We were seated at a corner banquette, and the tables next to us were very close. I was amazed how many people they squeeze in. What appeared to be a 2-top was claimed by a party of 3. The communal table which looks like it only seats 10 or so, actually had 14 people sharing space. Food comes out whenever it's ready (and given how many stir fried dishes we had ordered, it came out lightning fast) and we quickly ran out of table space.
I spotted Chef Danny Bowien in the kitchen last night, cooking. I have a feeling that our thrice cooked bacon was cooked personally by him -- there's a window separating the hallway from the main kitchen area, where you can see the chefs at work. Chef Bowien seemed glued to a flaming wok for most of the night. Just watching him work was a treat.
re: kathryn
Does MCFNY ask about your spice tolerance like Zabb Elee?
re: peter j
Nope -- the spicy menu items are marked with a flame symbol though.
re: kathryn
>> I really, really hope that they are getting theirs from Katz's Deli just up the street.
I sat at the bar last week and the bartender said that they smoke their own pastrami. I thought that was interesting.
re: kathryn
I too thought the thrice cooked bacon with rice cakes was excellent. Excellent and very flavorful , also extremely spicy. My small dish which they call "married couple's beef" was a chilled dish of beef tongue, heart, tripe, chili , peanuts and garlic,was quite refreshing. It came after the larger dish. The dishes come out randomly, whatever is ready. The bar is quite small. I believe there were only 6 seats. So when you have 3 dishes and a bowl of rice and a beer,it is difficult. I had to spread out a bit. The pastrami dish is another excellent dish. They do not get their pastrami from Katz's.( as per Katz's). But it is good pastrami. They have some japanese dishes on the menu, such as ankimo sashimi, and the desert egg custard is a chilled chawanmushi. The Chawanmushi had salmon roe, raw scallop, apples and pineapples. I thought the apples were daikon, but i was still trying to gain my taste buds back after being blown away by the spicy dishes. This dessert was quite enjoyable and refreshing.
The place closes at 3 then reopens at 5:30. People start lining up at about 4:45. They take bar reservations i am told, and if you are a single they squeeze you right in , no wait on a weekday.
Those that wait in line, will give their name, and have to come back. Tonite most of the people who entered at 5:30 to give their name for a table, were told to come back at 7PM. My meal was enjoyable, parking on Orchard St. is easy, the prices reasonable, the portions big and they supply containers for take home. Laboratorio Gelato is 2or 3 blocks away , good to get some sorbet to cool the mouth down .
I finally made it there tonight. Incredible.
Got the Smashed Cucumbers in Garlic Sauce, Tea Smoked Eel, Chilled Buckwheat Noodles, and Kung Pao Pastrami. The Eel and KPM were by far my favorites.
I also can't get over how inexpensive it was -- it was the cheapest dinner I've had in a longtime.
I got there at about 7:40; they said the wait would be 1:45. Got a table at 8:25. I waited at
Spitzer's Corner which is around the corner -- they have a pretty good beer selection.
MP will have to do something about their air conditioning situation. They had a ductless unit, two window units, and about half a dozen fans mounted on the wall. It's got to be cheaper to just install a central air unit (and much quieter).
re: von_levi
Do tell about the eel!
re: howdini
It's served cold, with everything wrapped together like a sushi roll. The celery helps make it crunchy.
It's aslo a good balance to majority spicy menu (not that there is anything wrong with lots of spicy things).
Even though it's listed as a "small dish" it's pretty substantial -- enough food for 3 people to split.
re: von_levi
Funny, we must have been there at the exact same time. We weren't dead set on going so once I heard the hostess tell someone (maybe you?) the 1:45 wait, we went elsewhere. Still looking forward to trying it though. (Did look hot inside though!)
re: loratliff
They told me 1:30, then quickly said it would more like be 1:45. At all restaurants, the wait time never factors in the fact that many people ahead of you will give up. Maybe I'm really lucky, but at every restaurant I find that the actual wait time is about half of what's quoted.
The temperature inside the dinning room was fine.
The wait is worth it, and Spitzer's Corner was a pretty good place to sit it out.
And they do take reservations.
re: von_levi
I agree that wait times are rarely as advertised (and we've waited much longer than that before); we just weren't really committed to going there anyway last night (more like a duck our heads in and check it out), but it's definitely tops on the list of to-gos. Can't believe how inexpensive it is.
re: loratliff
Kinda wonder how they can afford their rent at those prices.
I have to concur with just about everyone here - the hype is 100% deserved.
After a couple of disappointingly non-spicy Chinese outings in the past week or so (Legend, which is certainly supposed to be spicy but wasn't remotely so, and Yunnan Kichen, which perhaps is not supposed to be spicy?), Mission totally delivered just the right level of spice and was packed with flavor. Hot enough to feel it, without crying or compulsively downing all the drinks on the table. Success!
Everything we had was good, and I'd order any of it again, especially considering the gentle pricing. Lots of complexity and personality in each dish, but good balance across the board.
The dish that really blew us away was the Kung Pao Pastrami. Wow. When I came across one of the fatty bits and it exploded in my mouth with that ultra beefy spice, it took me right to Texas BBQ brisket... only with Sichuan style heat. Its a dish that sounds like a fusion joke, but it's absolutely a must-have.
The mapo tofu was super porky and rich, and probably the spiciest of the dishes we had by a slight margin. I have never seen so much pork in a mapo tofu.
The double cooked pork (bacon) had a great smokiness than permeated all of the rice cakes. My BF, who usually rolls his eyes when I order rice cakes, declared these the best rice cakes he's had (in terms of texture - I'm not sure I agree but they were tasty).
The tea smoked duck was great, and a good reprieve from the spicy stuff. As were the cucumbers (they had a nice nuttiness from tahini I think).
The only disappointment was that there were no lamb dumplings on the menu. I was totally psyched for some gamey, spicy lamb.
I will definitely be back here soon, lines or not. It won't replace Grand Sichuan's tounge and tripe salad for when I really want to burn my face off, but that pastrami is utterly addictive.
re: _emilie_
I had a vanilla egg cream with at gem spa with my mapo tofu (takeout from mission) and loved the combo.
I also loved the cod fried rice.
re: tpigeon
Funny, I took some leftover mapo tofu home and had it the next day with eggs for breakfast (not exactly the same thing, I know), and it was pretty awesome.
re: _emilie_
It's all about exchanging ideas.
re: _emilie_
Breakfast of champions!
very surprisingly impressed by my meal tonight. wait was 45 minutes...host was a nice guy. the place is great...looks like an izakaya. it was cramped but everyone was friendly. service was VERY friendly. im always surprised when a place thats packed has friendly servers.
ordered perfectly...the smashed cucumbers, the thrice cooked bacon, kung pao pastrami, and the salted cod fried rice. i think we ordered very well...the cucumbers and the fried rice were practically refreshing against the heat of the other dishes.
the cucumbers were enjoyable. not a must-have but cool and refreshing and garlic-y. the thrice cooked bacon was just perfect. it was heat without being overwhelming. we asked for the heat to be dialed down if it was possible and the heat level was perfect. the bacon tasted like smoked ham and the spicy rice cakes and black bean sauce was just delicious. one of the best dishes ive had all year. the kung pao pastrami...it was great actually but not nearly as spicy as i expected it to be. the pastrami was perfect as was the roasted peanuts and greens. the fried rice wasnt fish-y at all. not a standout dish but it was necessary to balance out the meal.
great spot, great service, great prices, good vibe...im a huge fan.
re: sam1
I went again recently for lunch and thought the spice level had been toned down from my first visit. Still delicious, and a fabulous price, but yeah, the pastrami was not spicy (and sadly not as fatty), and the bacon was less spicy (but also less dry, which actually made it better). Only the mapo tofu still had a good kick. I guess the kitchen can be a little uneven.
We also tried the peas (I didn't think this was worth it - its really just some peas), and the Catfish a la Sichuan, which wasn't as spicy as the name would imply, but was delicious. The catfish was really a soup, so a little hard to share. Its the kind of dish you want to have your nose in the whole time, since its so fantastically aromatic.
Man, you guys are making me plan another trip to NYC to eat. This place sounds amazingly interesting.
re: Riverman500
wow, this is the second time recently when i've coincidentally gone to a restaurant for the first time on the night before the NY Times review came out...
i like the place...friendly staff...and the spiked yummy off-kilter food...and the fact that they serve Satoh shochu in teacups...food:
-- smashed cucumbers...i liked it, but i like the versions at Cafe China and Legend better...
-- mapo tofu...pretty great...loved the pork shoulder and the heat...
-- chicken hearts w/ chicken terrine and paper-thin sliced veggies...eh...not bad but i wouldn't order it again...
Will surely return...
re: kathryn
the thrice cooked bacon is one of the best dude-food dishes ive had in quite some time.
the kung pao pastrami is excellent but would like a little bit more pastrami. not that they are skimpy but its just delicious.
re: Riverman500
I'm really worried they're eventually going to jack their prices up...
re: von_levi
6 visits in, and I'd say this is one of my favorite openings of the year. Sweet, friendly staff and good, reasonably priced food make it so.
Comparing the salt-cod fried rice here, at $11, with one of the fried rice dishes (Chinese sausage) at Yunnan Kitchen (at $13) is like night and day. At MCFNY it just sings, while at YK, it kinda just sits there.
I've been through just about the whole menu, and while there has been a clunker here and there, most everything else has been delicious.
And as far as the reservations go, our rather large party was seated at a regular table as opposed to the bar or high tops.
re: von_levi
Regarding prices, Danny Bowien was recently interviewed by Ryan Sutton:
Prices will have to rise sooner or later, but Bowien isn't in it for the money. He's very aware that he's young and still learning.
re: Winterpool
Interesting, thanks for posting.
I have not eaten here, nor at the SF location. However, reading both this thread and the equivalent SF thread (http://chowhound.chow.com/topics/719092) I note that many folks like MCF's version of ma po tofu / mapo dofu a lot. I also see what is purported to be Danny Bowien's recipe for this dish on Chow: http://www.chow.com/recipes/29102-ma-...
Out of curiosity I am wondering:
1) Is what folks eat at MCF a dish that would correspond to what the recipe describes?
2) Do folks here consider or prefer mapo tofu as a meat dish rather than a tofu dish (which is what the original really is)?
3) I see comments like " Finally, a mapo that was equal tofu and pork..."; or "Great texture, like a spicy Chinese bolognese..."; or "The texture of the gravy reminded me of Brunswick stew..."; all of which seems to suggest to me that the posters appreciated the much higher ratio of meat to tofu in the dish as put out by MCF. Would this be so?
re: huiray
The recipe for the MCF mapo tofu has ben tweaked a few times, I believe, he realized that he didn't like his "old" version. Compare the Chow.com one to this from May:
re: kathryn
Interesting. So he took out the beech mushrooms and changed the spice mixture quite a bit, then put in kombu. The rest look to be the same, more or less, with slightly different ratios and/or positioning in the recipe. The meat/tofu ratio is still relatively very high (1 lb pork : 1 lb tofu) in the May 2012 recipe.
re: huiray
It does seem like most Americans prefer greater ratio of meat to tofu due to America's meat-loving culture. As a obsessive tofu-lover myself, however, I prefer the traditional version.
re: Cheeryvisage
Yes, it seems so - which is why I asked so as to check that notion. I myself much prefer it as a tofu dish with just some meat for the traditional dish.
I myself on occasion make a tofu-meat dish that is only mildly chili-hot with about a 1:1 ratio of ground BEEF to tofu and where I often leave out the sichuan peppercorns and use hoisin sauce, chili-garlic sauce and maybe oyster sauce. I wouldn't call this "mapo tofu", of course. :-)
re: Cheeryvisage
I find tofu a very poor substitute for congealed duck's blood.
My office has been closed for Christmas week so this was a perfect time to hit Mission Chinese. I had wanted to go before but the persistent stories of 2 hour waits for dinner deterred me. On a gray bone chilling day right after Christmas we waltzed right in for lunch at 12:30. You already know about the ambiance and the walk to the dining room past the kitchen and down a narrow hallway so lets go straight to the food.
Chili Pickled Long Beans In Red Oil
Long beans, cumin and chili and a bit of seaweed. Very good but an absolute salt bomb. About 40% above what a salt freak like myself considers comfortable. Fix that and I would order it every time.
Beer Brined Sichuan Pickles - napa cabbage, carrot, chili oil, sichuan pepper
Not pickles as most of us understand them, actually pickled cabbage. Refreshing and tasty. When we started eating this dish every 4th bite was hot enough to take the top of your head right off. After we got past the first level things calmed down. Belatedly we realized that this was a mixing problem. Some very hot spices had been shaken on top. Unlike Sichuan cumin lamb where you can see them shining evilly on top these were invisible, a snare for the unwary. I'd happily order this again but I'd stir it first.
Thrice Cooked Bacon - Shanghainese rice cakes, tofu skin, bitter melon, chili oil
It seemed more like Canadian bacon actually. Smokier than most Sichuian pork belly but otherwise similarly spiced. Served with a type of half dollar sized thin Chinese rice cakes which I've had a number of times before. Very good but not a revelation.
Stir fried Pork jowl w. radishes.
A relatively mild dish but with nice depth of flavor. Not as much jowl as I'd like – the meat was more of a flavoring than anything else. Pleasant.
Service was friendly and attentive, the quarters cramped to the point where we were regularly bumped by people making their way to and from their tables. Not that I blamed them. When it came time for us to leave we inadvertently bumped some people as well. It can't be helped.
Having finally eaten here I can honestly say I liked the food a lot. I can also say that it's possible for a place to be very good and yet also be overpraised. Man, is that ever the case here.
It sure isn't Bowien's fault. He seems to be a nice guy, unassuming, who puts out good food at very attractive prices. He doesn't play the David Chang game of pretend modesty either. He is what he seems to be.
The food press, OTOH, is batshit crazy. Lets use Pete "I know fuck-all about Sichuan food" Wells as an example. In his original 2 star review last July Wells went completely wild:
"Mr. Bowien does to Chinese food what Led Zeppelin did to the blues. His cooking both pays respectful homage to its inspiration and takes wild, flagrant liberties with it. He grabs hold of tradition and runs at it with abandon, hitting the accents hard, going heavy on the funk and causing all kinds of delicious havoc."
Let me be absolutely straight in my criticism of Wells. If someone went off to some hole in the wall Chinese place in a remote area of Queens and had these dishes served by an ethnic Chinese staff they'd think they were a bit unusual but well within the range of ethnic cooking. They would not think that Jesus, Buddha, and Moses were all in the kitchen performing miracles.
Wells is grading Bowien on the non-Chinese chef curve. That's not Bowien's fault but Wells ought to be embarrassed. He's not. In fact, he put Mission Chinese on his list of "best new restaurants of 2012" in an article he wrote on December 24th.
The company was pretty august too. Gwynnett St.. Empellon Cocina. Blanca. Atera. The Nomad. Guess where Mission Chinese placed?
First. Numero Uno.
"True, I gave more stars to other restaurants. Mission Chinese Food, which got two, is young and probably still growing. The same dish might taste very different from one night to the next. But both versions would taste like nothing else in town. And no other restaurant I reviewed this year left me feeling as exhilarated each time I got up from the table. The chef, Danny Bowien, seems to have found a secret stash of flavor that he applies to food that may start out as Chinese but that leaves the kitchen as pure Mission Chinese."
This is critical hyperventilation at it's worst. Batshit crazy.
If I were the NY Times critic I'd give Mission Chinese an enthusiastic one star. I'd give Pete Wells a "Satisfactory."
re: Bob Martinez
Great review, Bob. This is exactly what I think of Mission Chinese (and Pete Well's view on the restaurant) too.
re: Cheeryvisage
Thanks. I'm glad you understand. It's a good restaurant but wildly overpraised.
re: Bob Martinez
Agree about the overpraise and the almost unbearable saltiness. The only dishes that I liked were the ma po tofu and the salt cod fried rice.
re: Bob Martinez
Very good review of Mission CF, Bowein and Wells
im actually sad to report an inconsistent meal on christmas at mission chinese. decided to avoid the ridiculous wait and ordered food to take home. everything was good but not great (and i actually love this place).
the ma po tofu was nothing like it usually was. i really disappointed as i find their version to actually be the best in the city...with firm tofu and hunks of braised pork. the sauce was way off and had no heat at all.
im going to blame it on the holiday but i really hope the food doesnt get inconsistent as they get bigger.
Finally got around to reviewing Mission Chinese
Danny Bowien has plans to re-open at 171 East Broadway.
re: scoopG
glad he's staying in the hood...look forward to going back


text:
Shelby Coates was the first caller to correctly identify the June 2 mystery picture in the Enterprise Pilot. Mr. Coates, a recent Oyster Bay resident said, "It's the Life Enrichment Center during the book sale, which was held for two days. I bought a Reader's Digest travel guide and a book on oceanography."
Tom McGee, Jr. called on behalf of the Italian-American Citizens Club Blood Drive being held on Tuesday, June 21 from 3 to 9 p.m. at their headquarters at 48 Summit Street. "A spaghetti and meatball dinner will be served to all donors," he said.
At the East Norwich Civic Association meeting on May 26, Treasurer Lianne Gunther reported on the Joint Civic Association party. "It was wonderful and profitable," she said.
Although it is not a "fundraiser" per se, the two groups do end the day with a profit.
"I know it is the Sagamore Yacht Club launch dock," said Joan Burke of the May 26 mystery picture in the Enterprise Pilot. "We are members, and keep our boat there. I knew the picture as soon as I saw it."Belle Santora said, "This is a guess. It looks like the marina next to Sagamore Yacht Club. She added that she was at the Life Enrichment Center book sale, and that she loves to read novels by Danielle Steele. Please see the LEC Newsline to see the rest of the story.
While the discussions were going on at Oyster Bay-East Norwich School Board meetings, during the budget discussion, about giving a teacher's tenure - our one thought was – this is not going to help pass the budget.
Jake Jarvis called about the May 19 mystery picture in the Enterprise Pilot. He said his son John was looking through the paper and he said, "I know that is where Andy Woodstock's trucks are parked in East Norwich, backing up to Burt Bachrach's that is now the East Norwich Inn." Jake said, "It was a Citgo gas staion on that property, years ago, and to the right was a milk machine. We used to go there, when we were kids to get milk, when we ran out."
Billy Minicozzi guessed the May 12 Enterprise Pilot mystery photo "Is a car parked at Oyster Bay Harbor with a view going out to Cleft Road." On a sports note he said, "Nassau County is planning on building a new coliseum for the Islanders." For that story see Page 3 and the proposal of Charles Wang to keep the Islanders on Long Island.
As a result of the work of many local groups working over a long time, the Pine Hollow area will soon make the community proud. At one time, wealthy residents said they gave specific directions to friends coming to visit locally – they avoided going through the "industrial" area of Pine Hollow.
Soon, people will be directing friends to drive down to Oyster Bay through the attractive streetscape of Pine Hollow.
We always enjoy it when a mystery picture goes unidentified. The answers next week should make for good reading.
But loyal mystery picture reader Billy Minicozzi made a gallant guess, "A wooden fence in Bayville." On a sports note, he said, "Hopefully there is no NFL lockout, it started and stopped and it is on again. The NFL is looking to keep it permanent for now but the players' union is trying to get it lifted.
Ms. Searby commented on the Reserve Funds created by the OBEN School District but it should be mentioned that it follows NYS mandates and has benefited the district. Using reserve funds for maintenance takes it out of the realm of a voter-no-vote and saves the district thousands of dollars in interest. Years ago when the Birmingham School needed roof repairs, the past board decided not to put the cost of mainenance on the budget. The result was the building fell into disrepair. It was entirely lost.
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subset: commoncrawl


text:
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text:
Okay, so for whatever reason people want DC to be back up and running. Literally no content was produced through this website. Anyway, looking at this website's stats, over 21,000 DIFFERENT PEOPLE have viewed this website in the past 2 years. Why? Don't ask me. And more than half of those who have visited this website, have visited it in the past year, when no updates have been made. But all BS aside, if people keep telling me to post on this website I will. I'll be posting over at the Jakob's Blog page, as I'm the only one who can still post. See ya later.
New Site
Since June 2011, this site- dragonchicken.weebly.com, has been our home. Soon, we're about ready to switch to a new site. With Jakob's approval, we'll be able to register the domain- dragonchickenproductions.com on GoDaddy. Once there, with our savvy tech skills (by that I mean Jakob and my cousin), we'll be able to get a new, more professional site so it actually looks like we know what we're doing. It doesn't cost too much, but the staff will pitch in a few bucks every year. Plus me, Danny, and Jakob are trying to get some sponsors for our site so we can get funds for our equipment- stereo systems, visual effects, etc... So that's what's been going on with Dragon Chicken lately. Stay updated for new information regarding our new site!
Eric Lederman
So, in our town in Illinois, there was a 12 year old kid named Eric Lederman. Yesterday during pre-game warm-ups in Wheaton, IL, he was struck my a baseball in the back of the neck, blowing out the arteries in the back of his neck. He was taken to a hospital, where he was in a coma for a few hours, then died at 8 last night. This is obviously a tragedy, seeing that very few injuries like this occur in baseball, especially youth baseball. So at Dragon Chicken we want to offer our condolences for the tragedy that occurred yesterday to the Lederman family.
For the people who think this is a copypasta, here's a link: http://www.chicagotribune.com/news/local/ct-met-youth-baseball-death-0414-20120414,0,2003914.story
Our Progress
Well, production for Red vs Green is about to get underway soon; the script's done (Thanks Jakob) and we're about ready to film and voice record for you guys! Another idea Griffin and Jakob have is a new kind of story to get you guys in the 2012 Presidential Race spirit: OBAMAMAN: THE DARK KNIGHT RISES! Seeing that Obama won the Senate in 2005 (Batman Begins is released), the Presidency in 2008 (The Dark Knight is released), and his reelection campaign is underway (The Dark Knight Rises, scheduled for release in Summer 2012), me and Jakob came up with the idea to get a new kind of comic-book feel to get you guys in the political mood.
Now that I have your attention, SOPA sucks big fat hairy donkey ballsacks
Support Google, Reddit, 4chan (yes), Encyclopedia Dramatica, Wikipedia, and countless other websites who have blacked themselves out to protest SOPA!
This is CENSORSHIP, and is something that violates the Constitution- We need to tell Congress that they can't break the Constitution!
Adrian Sucks
Dont you love it when people say their going to do stuff and then they don't? I think you can infer on why this relates to Adrian, therefore he will not be joining our site.
Everyone, check the videos page! Danny has made 7 new videos for us and he just joined! So he has been our workhorse for making videos so make sure you check out his videos.
Danny and the New Format
We added two new members of DC last week. Danny and Adrian. Danny will be camera man for some of our videos while helping out with some Xbox360 commentaries and videos. Since the main DC members aren't really into RPG type games, we added Adrian, who loves RPG's, and will provide the videos and commentaries for RPG's. Danny currently has his page in the more... section, but the format will be changed soon, to make it easier to find the new pages we are adding.
Servando's Rant Wall
Okay, we ended up deciding that servando's thoughts should go uncensored, so we gave him a chance to say whatever he wants. So he will have fun saying what every he wants.
Message to all Dragon Chicken Staff
Attention to all staff! This is Griffin. Next Thursday, October 20th, I'm planning trying to make the first DC podcast with all of us! If you can make it to either my house or Jakobs (depending on my vistation with my dad). I will be providing food, drinks, and snacks, and Jakob the microphones. If you have a laptop, BRING IT- you will need it! If you can make it, tell me at school or put it in the comment section below!


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|Live Scores
|Video & Audio
'He would be in my World XI'
Part five: The best bowlers Alec Stewart faced include Curtly Ambrose, who did you in with his height (00:00)
Producer: Ranjit Shinde
November 20, 2012
Related Links » Players/Officials: Sir Curtly Ambrose Teams: West Indies
Curtly Ambrose
'He would be in my World XI'November 20, 2012
One of the greatest ever new-ball pairings must be the giants of the West Indies - Curtly Ambrose and Courtney Walsh. Similar in some ways, in other ways completely different. Both 6' 6" plus, 6' 8", whatever it was. By the time their arms come down, they were probably near eight-foot-something. Quick, without being rapid. Again, because of their height, they generally bowled the ball into the pitch.
Now, I'm not going to play them again, so I can say, at times it didn't seem as quick as somebody who bowled the ball slightly fuller, like Wasim Akram or Waqar Younis. But they were a real handful, because whatever length they bowled, because of the height they came down from, the ball bounced higher. If you're normally looking to play a bowler at 6' 2", and you want to stand up and play the ball and then get it on the drive with the bat, that's fine. But with Walsh and Ambrose, they'd hit it higher up on the bat, just underneath the stickers or actually on the stickers of the cricket bat - the splice. So you had to stand tall to play against them. And neither of them liked going for runs.
Curtly Ambrose, especially. In a way, he was a bit like [Glenn] McGrath, in the fact that he would bowl ball after ball after ball in that similar area. He probably bowled fractionally shorter than McGrath, but he was just as miserly with his run rate and the amount of poor deliveries that he bowled to you. Very rarely did he bowl you a ball you could cut. If anything, he might just get a bit too tight for you and you could perhaps get it off your hip and get it through square leg. Or, if you're playing well then you could try and take him on with a pull or a hook. But again, they were few and far between. Ambrose was just outstanding. He'd be in my World XI.
Probably the best spell that he bowled was in 1994 in Trinidad, when he bowled us out in the second innings for 46. It was quite an incredible spell of bowling. The pitch was helpful, but take nothing away from what Ambrose achieved there. People say, "Did England bat badly?" What you have to do is just hold your hand up sometimes and say, on that day, or in that one-and-a-half-hour spell or whatever it was, Ambrose was king. I think our top scorer got 18. He bowled me out with a ball that didn't allow a lot of foot movement. He did me on length and the ball just nipped back.
An absolute world-class cricketer. Man of few words on the cricket field, but one of the nicest people you'll meet off the cricket field. He'd bowl at you - you talk about sledging, with words exchanged... Ambrose never ever said a word to me. He'd give you a look. But where he was good was, when you played a shot off him, at times, he would just appreciate it. A great competitor and somebody West Indies should be very proud of and very lucky to have had bowl for [them] for so long.
|Comments have now been closed for this article
Oct 28, 2014 Part ten: Erapalli Prasanna on West Indian offspinner Lance Gibbs, whose bowling looked friendly but wasn't (06:29)
Oct 21, 2014 Part nine: Erapalli Prasanna on a spinner whom even Sachin Tendulkar found hard to bat against (05:16)
Interviews: ESPNcricinfo's Melinda Farrell catches up with South Africa's David Miller ahead of his side's T20I against Australia (03:43) | Nov 1, 2014
The Cricket Monthly: How many maximums did Ashley Giles hit? (03:59) | Nov 0, 2014
News and Analysis: New Zealand batsman Ross Taylor is in a race against time to prove his fitness ahead of his team's first Test match against Pakistan in just over a week's time (00:46) | Oct 31, 2014


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LA Roux, belated Coachella photos.
More belated Coachella Pics… WU TANG CLAN!!!! PUT YOUR FINGERS IN THE AIR!!!
Belated Social Distortion Coachella Pics
Belated Tame Impala at Coachella 2013
Belated Jessie Ware at Coachella 2013 pics
Alex Clare at Coachella 2013
CHVRCHES at the Fonda May 31st 2013
The Peach Kings at Make Music Pasadena yesterday.
Imagine Dragons's Drum (aka Come) Faces
Check out more pictures HERE
I took these pictures too…
We saw Tennis at El Rey earlier this week.
We saw Tennis at El Rey earlier this week.
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text: We called AAA and they towed us back into Spokane. They're not open on Sundays so the tow truck guy dropped us off at the Walmart across from the auto shop. Yes, we're boondocking the Walmart parking lot. Urban camping at its finest! Hopefully, it's nothing major and we'll back on our merry way tomorrow. According to some of the VW forums, it may be a vacuum hose. Welcome to the world of air cooled engines!


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November 05, 2012
Armstrong & McFadden Star at SCT
: Quinn Armstrong and Ben McFadden in "Danny, King of the Basement". Photo by Chris Bennion.
Cornish alums Quinn Armstrong (TH '12) & Ben McFadden (TH '08) are featured performers in the Seattle Children's Theater production, Danny, King of the Basement.
Two Cornish alums Quinn Armstrong (TH '12) and Ben McFadden (TH '08) headline the Seattle Children's Theater's inspirational and uplifting story about one boy's resilience in the face of homelessness, Danny, King of the Basement. Armstrong stars as Danny and McFadden is his best friend, Angelo (pictured, photo by Chris Bennion). The play, by Canadian playwright David S. Craig, is under the direction of SCT Artistic Associate Rita Giomi.
In its production of Danny, King of the Basement, SCT asks us to imagine life as a child without a secure home, growing up as your family struggles with severe financial hardships. Danny uses his imaginative secret agent life to help himself and his friends overcome the cold realities of a tough childhood. He remains optimistic for his mother's sake through plenty of uncertainties, hunger and a lack of things most children take for granted. When he's humiliated at school, Danny runs away in search of his long absent father. It's then that Danny realizes friendships and truth are the best foundation for a real home.
According to the Seattle Times, the cast members "tackle humorous, lively creative play with crowd-pleasing gusto."
Danny, King of the Basement is now open; it runs through November 18 at SCT at its Eve Alvord Theatre at Seattle Center.
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Adding some Tommy Hilfiger to the closet just got a whole lot more affordable. For a limited time, score an extra 30% off all Sale items via coupon code THEXTRA. Inside this sale you'll find deals on apparel and accessories for men, women and children, as well as items for the home. Since this sale's ending is unknown, we suggest shopping right away while sizes and quantities are at their best.
Looking great this summer is just a few clicks away at Tommy Hilfiger. Cut that clothing budget big time by picking out clothing, shoes and accessories from their Clearance section that is now seeing an additional 15% off already reduced prices. No coupons are needed, this awesome savings is shown at checkout. Offer's ending is unknown.
Any outfit wouldn't be complete without the right shoes and accessories. Before getting dressed, check out the shoes and accessories that Tommy Hilfiger has in store and save while you're at it. Because select footwear and accessories happen to be 30% off right now. Enjoy this hefty discount on handbags, watches, ties, hats and more for the entire family, kids included. No coupon is needed, shop soon as this sale's ending is unknown.
There's just something about those crisp red, white and blue colors that Tommy Hilfiger utilizes in his fashion line that we can't get enough of. Now we can increase our bounty with the latest sale that cuts 30% off women's items with coupon code THILMOM. We don't know a mom around who wouldn't love to unwrap a little style come Mother's Day. Be sure to get in on this offer before it's ending on 04/28/2014.
Tommy Hilfiger's classic styles are sure to make you look sharp this spring (and summer too!). Check out the shorts and swimwear sale where you can get 30% off these classic looks through 04/22/2014. The Snap-Front Halter Swim Dress (pictured right) is sure to have heads turning at the beach. Shipping is free if you spend $150+.
Red, white and blue are classic colors that will never go out of style. So get over to Tommy Hilfiger for fashions that, for the most part, feature those three colors and look terrific all season long. While you're there, look over all shirts that are on sale at 30% off. Pictured is the Short Sleeve Solid Shirt that's so classic that it's sure to see lots of wear. Sale's ending is unknown, order right away so as not to miss out.
Spring is quickly approaching, which means it's time for a new wardrobe. Looking for deals on the trendiest clothing? Check out the Friends & Family event going on at Tommy Hilfiger. Now you can save 40% sitewide! So pick up some pants, tops and accessories and you'll be the best-dressed person around and save a bundle of cash in the process. Just enter code FRIEND40 at checkout. But hurry because this awesome sale ends on 03/16/2014.
Ramp up your spring wardrobe with the buy more, save more event from Tommy Hilfiger. Now, get 20% off when you buy two items and 30% off three items. No code is required; you'll see your savings at checkout. But make your selections soon because this offer ends 03/12/2014.
Spring is in the air. With the latest offer from Tommy Hilfiger, you can update your wardrobe for less. Right now, when you buy any bottom - pants, jeans, skirts or shorts - you get 30% off not only on the bottom but your entire purchase as well! So add in some shirts and accessories and you can get 30% off your entire order. No code is needed; you'll see your savings applied at checkout. So check out Tommy Hilfiger's selection before this offer expires on 03/03/2014.
Many of us may have spring on the mind, but it's still pretty downright chilly in many parts of the country. Stay warm and cozy with the latest sale from Tommy Hilfiger. Most sweaters are already marked down, but you can get an extra 30% by entering code ULTIMATESWTR at checkout. But don't wait too long because this awesome sale ends on 02/24/2014.
Chase away the winter blues with a hot new wardrobe. Tommy Hilfiger is offering an awesome sale this President's Day weekend. Get $30 off when you spend $75 or more. Now you can get the trendiest styles for less and start spring on the right foot. The offer is even good on sale styles. Just enter code ULTIMATEFEB30 at checkout to take advantage of these huge savings. This offer ends 02/18/2014.
Looking to save on the hottest styles? Now you can when you shop Company Store items from Tommy Hilfiger. When you buy one item, you'll get another for 50% off. That gives you enough savings to buy a third item - or maybe even a fourth! With spring just around the corner, you'll want to update your wardrobe. But don't wait too long; this offer ends on 02/10/2014.
Need a hot new look for spring? Now it's possible to look fabulous for less thanks to the current sale from Tommy Hilfiger. Save 30% on new arrivals for men, women and children, including blouses, polos and blazers. So you have no excuse not to stock up on the hottest styles today. Plus, get free shipping when you spend $150 or more. No coupon code is required. But don't wait, this sale ends 02/5/2014.
When you think trendy, stylish clothing, Tommy Hilfiger often comes to mind. Now you can save on clearance styles. Get an extra 50% off already-reduced prices when you use codeTHSAVE50 at checkout. Save on styles for men, women and children. Stay warm with stylish pants and sweaters. This awesome offer ends on 02/3/2014, so stock up on your clothing essentials now.
In an effort to promote their new Company Store line of clothing and accessories, Tommy Hilfiger is offering a huge discount. Be sure to add any Company Store item to your cart and redeem coupon code TOMMYCS at checkout to save 30% off an entire order. That's an awesome deal that will save on new arrivals in apparel, items for the home and more. Hurry, this offer's ending is unknown.
Get your preppy on this fall with new styles from Tommy Hilfiger! Check out their Online Company Store for amazing deals on sweaters, outerwear, shirts, pants and more for the whole family, and use coupon code ULTIMATEBMSM to save 20% on orders of $100 or more, or 30% on orders of $200 or more of Online Company Store items. Ends 09/03/2013.
Closet choices looking a little bland these days? Then click over to Tommy Hilfiger for a little spice Now through 08/05/2013, their entire Sale section will save an additional 50% off via coupon code THILSAVEJULY. Never have we seen Tommy's apparel and accessories as this coupon brings them in to be. Grab some of the best styles around for men, women, kids and the home before this offer's ending.
Looking to update your wardrobe with a vibrant, classic all-American style? Find it at Tommy Hilfiger! Shop today and enjoy savings of 35% off on all orders. Use special coupon code ULTIMATE35 to save through 06/27/2013. While this amazing coupon code does exclude watches, jewelry, and fragrance purchases it will still rack you up plenty of savings on shoes, shirts, swimwear, jeans, shorts and much, much more. Hurry over and start saving now!
Thank you Tommy Hilfiger! We love when you give us little gifts like 15% off our entire purchase or 20% off orders of $200 more with the code THSAVEJUNE. It feels like it's our birthday, but we know this a "just because" gift. Take advantage of this deal soon because it expires 06/30/2013 at 8:59 pm.
Make your way over to Tommy Hilfiger this weekend for amazing savings! For a limited time, you can save an extra 30% on all men's items. This is the perfect time to grab a few gifts for Father's Day, so click over and shop now. Be sure to apply coupon code MENBRAND30 in your cart to take advantage of these special savings! Coupon expires on 06/03/2013.
With the warm weather rolling in, it's a good time to start thinking about updating your wardrobe. Head on over to Tommy Hilfiger, where you can get great summer fashions for the whole family. Get 30% off your order by applying coupon code TOMMYMAY in your shopping bag before checkout. Shop soon, coupon expires on 05/06/2013!
Nordstrom is "price matching" with other stores to bring the best possible prices to their shoppers. And right now that's resulting in a price drop of up to 40% off select Michael Kors watches. One of the most notable deals is the Michael Kors 'Slim Runway' Bracelet Watch shown here for $107.98 (reg. $180). Look for similar deals throughout the watch department. Sale's ending is unknown.
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Cleft lip and cleft palate are birth abnormalities of the mouth and lip. In the United States, nearly 6,800 babies are born with oral-facial clefts annually. These abnormalities occur less frequently among African-Americans. Cleft lip and cleft palate occur early in pregnancy when the sides of the lip and the roof of the mouth do not fuse together as they should. A child can have cleft lip, cleft palate, or both. Cleft lip and cleft palate together are more common in boys. It is also important to know that most babies born with a cleft are otherwise healthy with no other birth abnormalities.
Cleft palate: Cleft palate occurs when the roof of the mouth does not completely close, leaving an opening that can extend into the nasal cavity. The cleft may involve either side of the palate. It can extend from the front of the mouth (hard palate) to the throat (soft palate). Often the cleft will also include the lip. Cleft palate is not as noticeable as cleft lip because it is inside the mouth. It may be the only abnormality in the child, or it may be associated with cleft lip or other syndromes. In many cases, other family members have also had a cleft palate at birth.
Cleft lip: Cleft lip is an abnormality in which the lip does not completely form during fetal development. The degree of the cleft lip can vary greatly, from mild (notching of the lip) to severe (large opening from the lip up through the nose). As a parent, it may be stressful to adjust to the obvious abnormality of the face, as it can be very noticeable. There are different names given to the cleft lip according to its location and how much of the lip is involved. A cleft on one side of the lip that does not extend into the nose is called unilateral incomplete. A cleft on one side of the lip that extends into the nose is called unilateral complete. A cleft that involves both sides of the lip and extends into and involves the nose is called bilateral complete.
Cleft lip and cleft palate may occur together in an infant, or separately. The degree of the abnormality of both cleft lip and cleft palate can vary greatly. The most common early problem associated with these abnormalities is feeding your baby.
The exact cause of cleft lip and cleft palate is not completely understood. Cleft lip and/or cleft palate are caused by multiple genes inherited from both parents, as well as environmental factors that scientists do not yet fully understand. When a combination of genes and environmental factors cause a condition, the inheritance is called "multifactorial" (many factors contribute to the cause). Because genes are involved, the chance for a cleft lip and/or cleft palate to happen again in a family is increased, depending on how many people in the family have a cleft lip and/or cleft palate. If parents without clefts have a baby with a cleft, the chance for them to have another baby with a cleft ranges from 3 to 5 percent. If a parent has a cleft, but no children have a cleft, the chance to have a baby with a cleft is 5 percent. If a parent and a child have a cleft, the chance is even greater for a future child to be born with a cleft. Genetic consultation is suggested.
The symptoms of these abnormalities are visible during the first examination by your infant's doctor. Although the degree of the abnormality can vary, on inspection of the mouth and lips, the abnormality can be noted, as there is an incomplete closure of either the lip, roof of the mouth, or both.
Beyond the cosmetic abnormality, there are other possible complications that may be associated with cleft lip and cleft palate, including the following:
The most immediate concern for a baby with cleft palate is good nutrition. Sucking for children with a cleft palate is difficult because of the poorly formed roof of the mouth. Children with just a cleft lip (without a cleft palate) do not routinely have feeding difficulties. The following are suggestions to help aid in the feeding of your infant:
"Kyle has had a happy, healthy, and regular life, just as every child should. It's a tough road, but they will take care of your babies and do whatever they can to ease the pain."
The Craniofacial Program at Children's National brings together experts from 10 pediatric disciplines to provide complete care for children with craniofacial disorders. Our multidisciplinary pediatric team helps more than 400 children every year.
Our team of pediatric plastic surgeons have dedicated their careers to plastic surgery procedures for babies, children, and teens.
Our fetal medicine team provides specialized, expert care for babies during pregnancy, delivery, and the postnatal period.
Invest in future cures for some of life's most devastating diseases
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Pediatric otolaryngology fellowship at the Children's National was established in 1984 and has graduated more than 33 fellows.
Learn more about the causes, symptoms and treatments for ear malformation and other birth defects of the ear.
Learn more about the causes, symptoms and treatments for lysosomal storage disease, a genetic condition.
Learn more about the symptoms, causes and treatments for plagiocephaly, a disorder that causes a flattened head.


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Welcome Hearth.com Guests and Visitors - Please enjoy our forums!
Hearth.com GOLD Sponsors who help bring the site content to you:
Hearthstone Soapstone and Cast-Iron stoves( Wood, Gas or Pellet Stoves and Inserts)
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Steady ticking coming from the ceiling above my cabinets-powder post beetles?
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Originally published in Interiors & Sources
LOS ANGELES - The California Integrated Waste Management Board has chosen carpet manufacturer Bentley Prince Street Inc. as the recipient of the 2008 CalRecycle Sustainable Business Award. The award is the highest honor from the Board's annual Waste Reduction Awards Program (WRAP), and honors a business that has taken extraordinary measures to reduce waste by cutting the amount of trash it produces, conserving resources and reducing waste disposal in landfills.
"As California's largest commercial carpet manufacturer, we believe we have a responsibility to help move our state toward a zero-waste future as we work toward our Mission Zero™ goal of eliminating our potential negative impact on the environment by the year 2020," says Anthony Minite, president of Bentley Prince Street. "We're honored to receive this award, which acknowledges our continual focus on conserving resources and promoting sustainable business practices throughout every area of our operations."
Bentley Prince Street was chosen based on a set of criteria developed in cooperation with the business community. Practices evaluated include waste prevention, materials reuse, recycling, recycled-product procurement and employee education. This is also the sixth consecutive year Bentley Prince Street has been recognized for its progressive efforts to reduce waste and conserve resources as a winner of the WRAP award, which recognizes California companies for their commitment to a range of environmentally preferable business programs, including resource-efficient practices and innovative waste reduction, reuse and recycling achievements.
"It's really gratifying to see the positive environmental impact that Bentley Prince Street has achieved by conscientiously building sustainability into every aspect of their business. They have created a model that other companies can emulate," notes board chair Margo Reid Brown.
According to the Board, Bentley Prince Street distinguished itself with its extraordinary measures to reduce waste at every stage of the manufacturing process and find numerous ways to build sustainability into its business model. The company's voluntary waste reduction efforts have saved almost $70 million in cumulative avoided waste costs since 1994. Some of the accomplishments noted by the Board include:
The California Integrated Waste Management Board is the state's leading authority on recycling and waste reduction. It promotes reducing waste whenever possible, managing all materials to their highest and best use and protecting public health and safety and the environment. The California Integrated Waste Management Board is one of six boards, departments, and offices within the California Environmental Protection Agency (Cal/EPA).
About Bentley Prince StreetDefining style, color, quality and service for more than 25 years, Bentley Prince Street Inc. manufactures and markets award-winning broadloom and carpet tile products for commercial interiors across the globe. Bentley Prince Street is committed to sustainable commerce and innovations to integrate style and function with environmental practices through its Mission ZeroTM goal of eliminating any negative impact it has on the environment by the year 2020. With the industry's most comprehensive vertical carpet manufacturing facility, the company maintains third-party certification to the ISO 9001:2000 Quality Management System and the ISO 14001:2004 Environmental Management System. Based in Los Angeles County, CA, Bentley Prince Street is a subsidiary of Interface Inc., a global provider of floor coverings. For more information, visit www.bentleyprincestreet.com.
Visit our website today to learn about the design flexibility of a Morton building and the endless possibilities of partnering with our designBUILD team.
Wood construction is both cost and energy efficient. Check out Morton Buildings and our designBUILD team online today to discover all the benefits of post-frame construction.
When choosing a metal-clad building for your next construction project, consider Morton Buildings, Inc., and their designBUILD team, we'll make your dream a reality.
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Our mission is to help our customers manage their buildings' energy costs, improve reliability, and enhance performance while having a positive impact on the environment.
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Tennant Company is a recognized leader in designing, manufacturing and marketing solutions that help create a cleaner, safer, healthier world. With thousands of satisfied customers already using award winning ec-H2O technology, why not see what you're missing? Test ec-H2O on your soils in your facility. Get a free demo.
Replace core drilling with Connectrac In-Carpet and On-Floor Wireways, the proven connectivity solution in open interior spaces of all kinds. These elegant low-profile wireways are great for AV / telecom connectivity wherever it's needed.
PROSOCO's R-GUARD FastFlash® the air & water barrier system used on the Bullitt Center, the world's greenest commercial building.
Dorlen products has three main product lines: Water Alert, Water Alert Sensor Cable and Ceiling Guard. Catalogs, Specifications and Pricing are available in .pdf form at our website.
Spot Coolers commercial portable heating & cooling. Nationwide Emergency service 24/7. Your source for portable air conditioning rentals and sales.
Need portable cooling for data centers, offices & more? Atlas Sales & Rentals is on call 24/7 from locations nationwide. Fast service, competitive prices.
DSX Access Systems – An industry leader in the design and sales of integrated access control products from single-door to enterprise-wide systems. www.dsxinc.com
Tremco Roofing and Building Maintenance is a leading supplier of sustainable roofing systems and services to help improve roof lifecycles and lower costs.
Cree Lighting is the leading innovator of LED chips, components and lighting systems. Discover a new world of cost-efficient LED lighting innovation at www.cree.com/lighting.
Yaskawa's Z1000 variable frequency drive is perfect for building automation applications that require reliable motor control.
The Amprobe LT-10 Lamp Tester takes the guess work out of troubleshooting fluorescent lighting; test bulbs, pins & voltage with one pocket-sized tool.
The BUILDINGS brand serves commercial building owners and facilities management professionals for commercial real estate. BUILDINGS brand offers its audience of commercial building owners and facilities management professionals information on the development, construction, modernization, management and operations of commercial buildings as well as the products and services needed to support such commercial buildings and facilities management. With the information we offer, we help facilities management professionals make smarter decisions for commercial buildings.
BUILDINGS delivers relevant and timely information that equips commercial building owners and facilities management professionals with the knowledge and support they need to solve critical issues; energy management, lowering operating costs, new products for commercial buildings, security, and much more.
BUILDINGS provides facilities management professionals commercial buildings tips and trends trough online webinar events (BuildingsVIP), monthly newsletters, whitepapers and case studies.
In addition to content, BUILDINGS features a comprehensive list of products and services and is your link to the companies that provide these valuable facilities management and commercial buildings resources.
You also have the opportunity to maintain your commercial buildings certifications with BUILDINGS. Continuing Education Units are available with approved content from BOMI.
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SIMON&ME 2013 Fall/Winter New Arrivals
Berlin-based menswear label SIMON&ME presents a small series of German-made lifestyle accessories. In addition to its organic cotton Basic T-Shirt, the collection includes a brass nickel-plated compass, an acetate comb, copper bracelet, and leather bag available in black or dark brown. Look for these new arrivals now over at the HYPEBEAST Store.
Date: Jan 7, 2014 / Views: 17 / Author: Staff / Photographer: Felix Schroeder


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Windows 7 Activator Daz 5.0 Free Download
Windows 7 activator is recognized as activator for windows 7 os. When you are working with windows 7 as your operating-system and if your current windows 7 is not real then you should utilize this software. 'microsoft' corporation is the service provider and the seller of windows 7 operating-system. So, even if you not buy windows 7 operating-system,they will not let you run this.They usually give you a trial version for windows 7 ultimate operating-system but it will never work if you do not activate it on time , or else you'll a new dark display screen problem..
If you're a sufferer of ungenuine windows 7 then we can assist you. Make an effort to order a legitimate window 7 version and work with this . But if you cannot afford the price then you definitely ought to work with our own provided windows 7 activator toolkit. We discover lots of working activator then again almost of them are bogus, included computer virus and adware and spyware. However right here i'm providing you the most effective windows 7 64 bit activator and I can say they are going to allow you to generate legitimate your current windows 7 copy.
You are able to get the win 7 activator through clicking on this hyperlink. Just after download complete you'll get the software on the rar file. Extract the rar file and also open up the folder. Now run windows 7 activator. Click on activate windows 7 and after this ypu complete the task. Restart your computer and now check the status.
When your os yet continue cracked then you should carry out our step two. You will need to change your former os serial key. You can accomplish this through moving control panel-Action center. You are able to do this with any fake windows 7 license key.We will need to do that since this windows 7 activator daz 2.1.2 is not able to help to make authentic windows 7 home version operating system. And so, get product key for ultimate edition and next try for a second time by using the 1st instructions. Make sure you checks the whole laptop or computer through a high-quality internet security software. You should do that since quite a few trojan protect against activator to generate a windows legitimate. And so, if you locate any sort of destructive application then clear away this from a laptop or computer and also check out for a second time.


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IMS Event Attendees Take in Motorcycles, Custom Bike Show, Demos and More MILWAUKEE (November 9, 2010) – Harley-Davidson will bring an exciting look, feel and attitude to the 2010-2011 Progressive … [Read more...]
IMS Event Attendees Take in Motorcycles, Custom Bike Show, Demos and More MILWAUKEE (November 9, 2010) – Harley-Davidson will bring an exciting look, feel and attitude to the 2010-2011 Progressive … [Read more...]
Harley-Davidson is now churnin' some corn mash into its iron. The Motor Company has named Ole Smoky Tennessee Moonshine its official moonshine brand. This multiyear … [Read More...]
Yamaha Motor Corporation, U.S.A.'s newest bike is soon to take the stage at the AIMEXpo in Orlando, Florida. The newest addition to Yamaha's acclaimed R-Series, the all-new … [Read More...]
Motorcycle magazine is currently on site in Orlando, Florida, at the American International Motorcycle Expo (AIMExpo)! Kawasaki has just revealed its 2015 Ninja H2R! Hear … [Read More...]
Weighing 20 ounces, the MotoPressor is a compact pocket pump that was built around a custom-modified, 12-volt inflator. Capable of pumping over 100 psi, the MotoPressor … [Read More...]
Surprising Development: Indian Rounds Out Its Lineup Those weren't cobbled together one-offs. They were mass-produced, road-ready rides. And Polaris did produce them "in … [Read More...]
The Roland Sands Design Barfly jacket is constructed from hand-finished, oiled and waxed, top-grain, 0.9mm-1.1mm-thick cowhide. Taking its vintage cues from flat track racing, … [Read More...]
Originally published in RoadBike's March 2010 issue, our installation of DATEL's voltmeter remains relevant for most of today's motorcycles. One word of advice, though, it's … [Read More...]
BikeCapsule, an inflatable storage bubble, seals to protect motorcycles from damage. Able to prevent condensation, the BikeCapsule is kept inflated by a high-pressure fan that … [Read More...]
Mustang offers three aftermarket saddles for the Star Bolt. The two-up Tripper Fastback (above) features a 10"-wide seat that's tapered in the back and cut low for extra … [Read More...]
The Aerostich adjustable visor wipe can be strapped to any digit on a left-handed glove to easily clean your face shield. Just swipe the non-scratch, silicone, rubber squeegee … [Read More...]
By Tricia Szulewski What comes to mind when you think about West Virginia? For me, it's the John Denver song, released the year I was born, "Take Me Home, Country Roads." … [Read More...]
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Part I: Get Outside! You Are Not a Groundhog! Part II Gearing Up for Your First Winter Overnighter Part III: Planning Your First Winter Camp-Out Part IV: Taking Your First Winter Overnighter
Brought to you by
Online Exclusive Beginner SkillsWinter Camping
Beginner's Guide to Winter Camping: A Seven Part SeriesRocky Mountain Editor and survival blogger Steve Howe gets you out of the house on your first winter camping trip with this seven-part how-to guide.
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