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yellow truffle

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  1. On a couple of recent visits (one pre, one post, Michelin 3-star award), I was able to experience some of the more playful (read: off-menu) dishes that I have ever had in any fine dining establishment. Special Guests About a month ago, five of us were dining at the rear, long rectangular table (number 41), when about half way through, we had a pheasant dropped off at our table. It had been de-feathered, but still had its head and tail feathers attached to the body. It laid on snow and evergreen branches, all of which sat on top of a silver serving tray. Note that some of the branches burning
  2. I love hearing about food auctions. The Tsukiji Fish Market in Tokyo has almost daily auctions on tuna, that can cost about as much as a small car. White truffles auction out at over 6 digits. These, of course, are commodities, and can be resold to make a profit. But what about those auctions where it's not about a product, but an experience. You have the ones where you can win a dinner cooked by a celebrated chef at your house for a small private party. Here you can chat it up with the chef and possibly get involved in the meal preparation. Sounds like fun and could be exciting, but what abou
  3. Really? Link please (sorry Josh, too lazy).
  4. If you are looking for traditional Japanese ramen, then I would highly suggest going to Mitsuwa grocery store in Arlington Heights. In the food court is a ramen only restaurant, Santouka. They have a wide variety of ramens, with various bases and ingredients. If you go there for lunch on a weekend, be prepared to wait. This is the busiest restaurant in the court and everything is made to order. Don't know how it compares to Ippudo, as I have not been there. Mitsuwa Marketplace 100 E Algonquin Rd Arlington Heights IL 60005-4618 (847) 956-6699 Store: Sun-Sat: 0900-2000 Restaurants: Sun-Sat: 1100
  5. Now if you were lucky enough to have made it Wired fest, on October 1st, then you would already have a cookbook.
  6. Not yet for me. ← Still waiting on mine, as well. =R= ← I believe that if one pre-ordered from Amazon ($30) or somewhere other than the Alinea website, they may get the book earlier than the supposed release date of the 15th of October. There have been a couple of reports of people getting them, and some have already posted un-boxing photos. Just remember that ordering from the website gives you a signed (actually a few signatures) version, as well as access to the mosaic. IMHO, the $50 option is a price performer, if you wish to actually read and use the cookbook. The forum section o
  7. prasantrin Your assumption, in how we were seated, is correct. Entering the tatami room, you take about 2-3 steps up and onto the floor, which becomes the seat, of the tatami room. Your legs hang into a sunken cut out space, the height of those 2-3 steps. A leather wrapped cushion and back rest is provided for your comfort. I don't too much about the servicewares. I do know that a local (Chicago) designer, Martin Kastner, has been commissioned to do a few custom pieces. You might know him from doing those Alinea pieces. And thanx for clarifying the name of the traditional Japanese garb.
  8. Following are the courses for the first night of the tatami room: Escolar (course 1) Mussels (course 2) Tuna Kampachi (course 3) Oyster Sake (course 4) Ishidai (course 5) Fluke Caviar (course 6) Sashimi (course 7) Asparagus Egg (course 8 ) Clam Jamon (course 9) Kampachi Foie Gras (course 10) Heart of Palm Grapefruit (course 11) Tomato Santa Barbara Prawn (course 12) Ebi Potato (course 13) Wagyu Beetroot (course 14) Aori Ika Lobster (course 15) Chanterelle (course 16) Dashi Junsai (course 17) Strawberry Rhubarb (course 18) Macaroons (course 19)
  9. After having experienced the first night of service at L.2O, we had the pleasure of being the first guests at the tatami room, June 26. The tatami room is set up as one of the possible four private dining rooms. The main difference between this and the others is the menu. Whereas all rooms in the restaurant will follow the main dining room menu, the tatami room will have its own special menu. All the dishes are not exclusive to the tatami room, but there are some dishes that may never end up in the main menu. In the end, we ended up with 19 dishes and 12 (very generous pours) glasses of wine.
  10. Thanks, Kai. Chicago has many memorable restaurants, and I don't think you will go wrong this one. Just make sure that whatever restaurant you decide on, that you make reservations way in advance to lock in your seating. The four and twelve course menus came with a few extras that were not counted into the overall package -- note that on my visits, we tend to order a few extras. We also ended up sharing a few of the desserts, such as the soufflé, so it might look like another course. Remember that these extras (amuse, pre-desserts, mignardise, etc.) are usually one bite courses. Now we just ha
  11. Thanx Doc. We've got a seat for you when you are in town.
  12. Obviously YT has been there more than me so I would defer to his opinion, but I thought that the tasting got a bit overwhelming by the end of the savory portion of the menu. Next time I will definitely go for the 4 course (and maybe add a course). I would agree with Josh. For a solo guest, I would suggest that you do the four-course. Although the 12-course is doable, it does get a bit long. Especially since 4 or 12 is rarely the actually number you get. Think around 2 amuse, 1 pre-dessert, and 2 mignardise. Therefore that 4, may be 8+, and the 12, at least 16.After having said all that, if I
  13. Thank you. Really the writings are not that great. The food photos are much better. Thanx John.
  14. Following are some other images that my dining companions were having. Santa Barbara Shrimp (red pepper, raspberry, cucumber) Lamb Loin (rhubarb, tomato, cubeb pepper, zucchini) Hawaiian Sea Bass (green olive, lemon, white grit) Rhubarb (dessert)
  15. The Foie Gras amuse was atop a half sphere of raw tuna and served with brioche toast points on a toast rack (I just love toast racks). The buttery smooth foie provides a wonderful contrast to the tender tuna, that brings a wonderful combination to the second one bite'r. The Monk Fish Tail is another new item on the amuse and it does not disappoint, with a tomato meringue and concassé. This time around, Chef brings out the Oyster (winter point variety) amuse with Ossetra caviar and a lemon grass gellee. Speaking of Ossetra caviar, we had another go at their caviar, tuna and avocado dish. Same g
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