cbarre02

Coming from a city very much like Cleveland (Detroit) and working in what many would consider a top 100 restaurant (Tribute), I don't know that a restaurant like this has the possibility of being sustainable. Tribute true reason for success was not in it's clientele, but an immense private cash flow. To be one of the best restaurants in one of the best restaurant countries in the world is no short order. To be one of the best, you have to have every thing. To be a great restaurant, you have to have ALMOST every thing. Obviously these requirements change for every type of restaurant, weather French, Japanese, Italian, Mexican, American, what ever. No matter the requirements the standards, the execution of them is what counts, plus the building, china, silver, Riedel or anything else; Japanese, American, or Australian Kobe; sparkling, still, or tap; raw milk or not; clean kitchen or kinda clean; is the chef trying for those 4 points in Ruhlmans new book; So many things... and don't forget about that huge monetary base that is needed; And for god sakes don't for get about desserts! I haven't been in Cleveland all that long (February), I know that the same year tribute was listed in gourmet as top 50, parkers was listed right before it. Organic sustainable idealism is no doubt the way to establish your restaurant as on that care about what it is serving, and it seams that those at parker's know how to use the ingredients that they have strived so hard to find. That is a very respectable attribute. I moved to Cleveland to be part of the opening staff at the new Lola space, let hope we can have a run at this.

bernadous inn in carmel is a great place to stay, and eat

i love that a topic that chef stupek wanted made, is still with out his input.

thanks for the help!

sorry about that, it is indeed south bloomsbury

My sister in law will be staying in south bloomburg vicinity for quite a while in july, and ne a bit of input on modarte priced restaurants in the area. Tasty food for a reasonable price around 20 GBP per person, any style or cuisine

sometime you can look for a product called confectioner's corn flakes.

Though you say its tabu... how much is it? The most simple modle

count me in for 2 please!

slated to open may4th

any investment takers on an all foie restaurant in evanston.

The city just slit it's own wrists on the culinary scene, the destination factor just fell many clicks.

late but better that never List of 2005 1)French Laundry-Yountville 2)Toshiyo-Kyoto, Japan 3)Spago-L.A. 4)Tribute-Farmington, MI 5)Terra-St.Helena 6)Lolita-Cleveland, OH 7)SW Steakhouse-Las Vegas 8)Okada- Las Vegas 9)Mustards- Napa Valley 10)Pepe's Tacos- Las Vegas

Civilization, is located on the corner of licoln park in tremont. It's constatnly packed, and serves a great cup of coffee

any one know if parea (new greek place down by gramercy tavern) is open yet. if so have we had any takers?

neil, do you have any photo to show of the work you do there. My friend matt works over there, he says that its them greatest work experience of his life

there is a napa valley grille in the Mall of America too.

Though i've never been, there's a capital grill in the summerset mall. Some seem to like it, though i'm a bit skeptical Bon Vie is Also there

Has any one stopped in at Pacific Rim Lately? If so how was everything?

on decatur between washington and jones is Pepes Tacos. open 24 hours a day, after living in vegas for a year and eating many tacos there pepes is the best. Tacos de lengua, cabeza, asada, pastor, carnitas, you name it it's there. Menudo is great here too.

Just moved into town, was wondering if any one could add some extra's to this list

had the chance to stop in at the flying fig the other night... i think it is a chef you should put on the list. A note on service... Attentive, clean, and quick. The place was packed on a saturday night, but service didn't miss a beat.

angelo's is the best diner style breakfast in town... as for brunch the broken egg, prickly pear, seva, metzger's, Shalimar, Raja Rani. Some of these may be a streach but all have decent lunches

I was fortunate enough to stop in to tribute last night and have one of the better meals that I’ve had in a while. It's seems that chef don & chef James are doing a wonderful job with the dishes that are coming out of the kitchen... I had a rabbit & sweetbread sausage that was quite remarkable. The front of the house has seen some changes recently. Charles Francis is no longer the GM... It seems his duties have been delegated to Chef Don and the new maitre d' Kevin (tributes long time bartender). If you haven't been recently I encourage everyone to get over there and see what is going on.

the new lola location will not yet be open for late march... now looking to early may.