cevapcici

We've been buying the Paul Newman brand for general cooking use. It's a great value and it's fairly balanced so you can use for cooking, drizzling, etc.

Balthazar's multigrain crescent is the most delicious bread I've ever had. It's good by itself, and it's good with savory and sweet items. Balthazar Bakery sells it for $5.50 which is fairly high, but you can get it at Garden of Eden (on 14h Street) for $3.99. It's what I call a sexy bread!

Does that mean that John Shaefer has left as well?

What is going with Craftsteak? When are they opening and who will be the chef?

We're looking forward to sean coming back to charleston, McCrady's is a great restaurant and having someone of such talent here will be great for the whole city..

Has anyone been to Carolina's lately?

yes. the birds are tiny and in order to get the shot out you'd have to dig deep into the body and ir's not worth.

You had a Wild Scottish Wood Pigeon, a very different bird, much closer to Squab. And, yes, it came from D'Artagnan. It's available on their web site to general public as well. They are wild birds that are hunted on private estates in Scottland and then shipped to the US.

I'm originally from Slovenia, and being familiar with the availability of great produce, meats, fish, wild game, it's curious that no one in that region has taken advantage of that and gone for a restaurant of a New York/London/Paris level in terms of high end dining, both in terms of cuisine and service. I am sure that there would be enough clientele, both local and tourist.

Does anyone know of any restaurants in Eastern Europe that have earned a Michelin star so far? Thanks!

Per Se didn't have enough votes to qualify for this year's edition so that's why they are not listed. But, yes, from what I've heard, they did get 29s on all categories.

They are holding family/friends openings this week, so I assume that they will be opening to the public in a week or so.

That sounds good. I assume you tried it, right? BTW, with the first of four wild boar shoulders I ordered from Broken Arrow Ranch, I made a boar ragu, which I shared with a few friends. Hey, welcome to eGullet! It's great! The stuffing used to be lamb shoulder before and they recently changed it to wild boar. They are breaded and fried and served with a side of lemon confit aioli. It's definitely a great snack

Craftbar offers stuffed sage leaves filled with a fresh wild boar sausage.