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  1. What is the upper echelon in Japan? You mean like Ginza Kyuubei, Sukiyabashi Jiro, and Sushi Mizutani? Have you been to any of the three and can you offer your comparison to Kuruma? ← No, not that good, the super elite. But my experience is limited at that level. I think Kuruma on a good day is as rewarding experience as many very good, respectable sushi places in Japan, the high end that is occupied by innumerable restaurants of good quality. The places you mention are another level, I believe. I was at Sushi Mizutani a couple of weeks ago and it was a reference meal for me, memorable fr
  2. Toshihiro Uezu. Go for lunch, sit at the counter. Go omekase and set a price point before you begin. Compares favorably to the upper echelon in Japan.
  3. How many people attended the event and how many covers do they plan to have for them in the future? The Center sounds fantastic.
  4. I have seen a lot of subtle Marc Meneau influence in the food at Jean Georges with the apple confit flavored with orange, the old corn crepes with either duck or foie gras and, of course, the molten chocolate cake. this might be a case of osmosis though, with several chefs having worked at both places over the years, especially at the beginning of Jean Georges. The obvious influence though is Louis Outhier, his mentor at L'Oasis, who brought the "exotic" touch of Asia to haute cuisine to the media forefront in the early 70's. To me, Outhier's Spiny Lobster with Thai spices (herbs?) speaks of
  5. Results revealed through a temporary glitch.
  6. I agree with the choice between the above two. that said, one might have to hurry up and get to Abac anyway to visit the current location as I understand they are moving into some very ambitious new digs in an upscale Barca neighborhood whose name (tibidabo, perhaps?) that escapes me at the moment. In a park, first class kitchen, wine cellar, spa and suites upstairs, it is super luxe with high michelin ambitions. if true, i can't wait for this to be open. my understanding is that current Abac space might become more of a casual place in the Abac holdings. has anyone seen the construction g
  7. Mirazur is indeed something special. Demanding of ingredients, and respectful of them, he is contemporary and modern at the same time. never going too far, showing maturity beyond his years. Go now, as you will be hearing about Mauro for years to come. Reminds me of l'astrance in its first year of existence. highly recommended.
  8. A subdued, charming (anyone notice the artwork on the walls?) and traditional Galician restaurant in Barcelona that lets the quality of the ingredients, gently prepared in a traditional and respectful manner, speak for themselves. Plump and juicy berberechos for an amuse followed by a feast of Pulpo a la Gallega, spectacular oysters, baby elvers in the traditional style, percebes and incredible pulpitos that were extraordinarily sweet. We ate a fair amount so i can't quite remember if that was everything. A tank out front had spider crabs, small blue crabs, blue and green lobster and langouste
  9. Had a most extraordinary and startling meal(s) at el poblet. it was everything a great meal should be and more. for me, the reason why it the best alta cocina meal i have had by far in Spain is not because of the obvious vanguard elements present but because i experienced the best quality products i have had here with the possible exception of etxebarri. it walks the line with finesse and balance of superior ingredients and contemporary technique in which one does not do disservice to the other.We had the tasting menu with a substitution of the foie gras for the main course instead of the pork
  10. that is quite the 1-2 punch there over a 24 hour period. yet unsurprising.... excellent post.
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