ryanj

I believe if you open a restaurant, you are open to any criticism. It may be your heart and soul on the line, but it may just not be the right concept at the right time, or it may plain suck. The movies, arts and culinary fields are all adapt to this trend, so a discussion here, no matter how ill-hearted, is not out of line. Look at bad reviews by journalists for movies and restaurants. Same thing. With that, I can see reasons for all those restaurants demise. Monsoon was great when Sumanth was there. His food was good and we were well taken care of and pampered. He did know who I was, but I have had other friends have a great experience there. The "new" Monsoon, not so much. It will close, perhaps not first, since the owners have more money than God. Vermilion was one of the worst meals I have ever had. Portions terible, although I didn't mind because their food was inedible. It was worse than iguana after a two-bottle-of-wine-hangover. I know. I've eaten it. Sushi Samba Rio needs to be added to the list. It is obnoxiously decorated, not busy enough, both the opening chefs are gone(not a good sign) and they have a big nut to crack. 10 million for the place??!! that is a lot of money to make back. Their pockets are deep, but I don't think they can sit here and lose dollar after dollar.

Me again. Bent Spoon is the name of the place. Tell them Ryan, Diane's nephew sent you. same goes for La'heire's.

My aunt lives in Princeton, so I have a few favorites of my own out there from visits. Ferry House is great, one of the best tuna tartares I have ever had. La'heire's, where my aunt works is good. Ask for Spikes. Small World is definitely the best coffe in town. My friends just opened a gelato shop in Palmer's Square, haven't been, don't know the name, but definitely worth checking out. They learned from some of the best. Victor's Pizza, a must have every time in town. Bagels at Abel Bagels are great. The Chinese place on Nassau is really good and cheap, some one mentioned it but I don't remember the name. Chuck's wings on Spring Street is some of the best wings I've had. The fish market on Nassau knows their stuff and has good product, sometimes better tuna than I can buy for my restaurant. There is also a produce market somewhere around the fish place that has great stuff, white cherries that were to die for on a recent visit.

I was visiting Atlanta last week from Chicago and had a chance to stop by Bazzaar since my friends work right next door at Churchill Grounds(which I also recommend.) I had the salmon bathed in lime juice with watermelon which was a great balance of flavor. I also had the halibut and thought the squid linguini was one of the best things I have had in a long time (I've done something similar with lobster, but the texture with squid is better.) Had the scallops, which had good flavor and the huitlacoche showed through just enough. Blais sent out a caesar salad, which became my surprise delight. The pickled boquerones on the plate were unbelievable. I am the chef at a Latin-fusion restaurant in Chicago and have never had boquerones prepared this way. All this food and five glasses of wine, plus one beer for my friend adter he got off of work and my tab was only $85 or so. Great deal and great food.

I ALWAYS brine pork chops, shoulders and legs. It helps keep the meat moist during cooking. I agree with the brined shrimp as well. Brining poultry is a little tricky, however. Skinless pieces are a no-brainer, but skin on requires some extra love. You must dry your skin on pieces a little, either by letting them sit out and wiping them periodically with a towel or putting them next to a fan, and always on a cooling rack. Otherwise you won't receive the crispy skin that makes chicken worth eating. I like to do flavored brines for the most part. Equal parts salt and sweetener(sugar, brown sugar, honey or molassas, depending on the application), alway herbs, dried chiles sometimes, achiote for color and flavor, sometimes, and anything else lying around that I have the taste for. I cannot believe that having something properly brined is not better than having the same thing not brined. Your basically making bacon with other animals, and bacon's good.