robert40

Wonderful report! Wished to point out that one of Kellers lamb suppliers is Elysian Fields farm which is outside of Pittsburgh owned by Keith Martin. The upstate NY farm is only a few miles down the road from me, And oh how I wish it was the same farm. http://www.post-gazette.com/magazine/20000826elysian1.asp One question. Did I read your post correctly that you picked a few pounds of tomatoes from the garden? If so I can envision your inquiring about the extended menu and the response from Larry Nadeau being... It's my understanding you already had it.

Oh my love Wegmans what are you thinking?

Even though it is a small dining room I don't recall it being excessively noisy.

Ronnie, Wonderful report as always. But I'm curious. How much do you eat if your hungry?

I suggest emailing Johnny Monis via Komi's web site and asking. I have had a few conversations with Chef Monis and found him to be a down to earth friendly guy. I can't say for sure he will part with the recipe but it's worth a try.

That is too bad, usually I leave Matt's very happy and I have ordered the 5 Spot the last 4 times that I went there. The next time that I order the burger, I will orger it medium-rare but they serve it med-well normally. Next time you are in the area, give Matt's another go (and if that is at night time try the Tavern). ← I know at least one time when you likely did not find it memorable. No fault of Matt's but maybe the company talking your ear off.

I have not been but across the street 'Wolf road" from Colonie Center is Emperor which gets good reviews. See link below. http://forums.egullet.org/index.php?showto...7entry1466387

I tried one in the Rochester area last year and was very disappointed. If there was ever a perfect example of Americanized Asian, P.F. Chang's leads the pack. Even though there are better choices, I'm willing to bet my kids insist on going while out shopping at the mall. I also live in the Capital District and noticed the recent opening on the local news last night.

Certainly egullet cannot be responsible for the content of other sites.

Not that I care, but on O/A, you said you spent $400. per couple! ← PLease ,note that i corrected the error immediately. What amaze's me is the # of people coming to the defense of Bin 8945. Trying to say something negative about my opinion. I just shared my experince as i have done with many other restaurants all over the world. ← Am I missing something. Where?

I could not agree more! It is that layer of flavor that that makes me step back and say... Wow I can't believe an apple could be so good. I'm addicted.

I have also noticed the quality is not consistent from one source to another. But that could likely apply to many food items. Strangely I recently had Honeycrisp from my local Wegmans supermarket that were much better then the ones I picked myself. I would recommend you keep trying. When you get a good one I have no doubt you will know it. Needless to say I think they are the best thing since bacon.

Pizzeria Bianco in Phoenix. The restaurant bill itself was peanuts. But the gas from NY to Phoenix and back was a killer.

That line of frozen food was out before the opening of Per Se. And highly doubt quality control has suffered much due to it.

I am baffled over the recent press over his line of frozen food. He has been involved with that company for years now.

The sea bass is a signature dish that has been on Le Cirque's menu since the days of Daniel Boulud. The sauce is a red wine reduction that I doubt could be produced in 30 minutes.

At their age. Your likely right, at mine that may not be so true!

Which may be the very foundation of his no photo policy.

Flash or no flash? At time's I have seen restaurants frown at the use of flash. Just wondering if that could have been the issue?

With Andrew Carmellini being one of the most respected chefs out there I could not miss this one. It must be close to a year ago when I first heard of this battle and have been anticipating it ever since. I was not disappointed. Well... Maybe a little as I wished Carmellini would have won.

In general I completely agree with the author. But to include Johnny Monis? If anything he is a exception to the rule and the very reason I drive past the celebrity chef driven NY to Komi without a second glance. My last visit which was a few weeks ago found Chef Monis over the stove right in the heat of it with his staff. Not just working the pass or overseeing the preparation's. Believe me because after coming down from my wine induced haze I apologized to him by email for the long interruption. And that olive was part of over twenty courses. If asked, I doubt Johnny would call it a course in the sense of the word himself. Likely just a product that impressed him and wishes to pass along to his guest.

Recently while at Pizzera Bianco I asked the server if she had any suggestions or recommendations. What is embarrassing about that? Well I already ordered everything on the menu prior to asking. Luckily I could blame it on the Phoenix sun.

I recently saw him on Top Chef and recall something about another upcoming show. Also some ad campaign is going around looking for a co-host.

Rarely do I watch the Food Network any longer. But I had to see Bon Appétit Best American Restaurants special hosted by Alton Brown this past Saturday. Check your listing's for reruns if you missed it. Congratulations to Pizzeria Bianco for picking up another accolade of being the best pizza in the country.

I believe I may have been there the same night. Had no service problems though. Was there over five hours and had a wonderful time.