yellow truffle

World peace. Ohh. Well then... To end world hunger.

Went back again, with camera in tow. And this burger is is what I had for lunch. Plan. Elevation.

What we have here is dedication. People consider Russell's an icon for Chicago que. There are not too many established (especially one that has been around for 80 years) bbq joints in the city. Regardless of taste, this place will last a long time. I think it's the aura.

It is hard to compare bbq from Memphis against Chicago. But this place has got character, its got history.

Ahh, Russell's Barbecue. This place is an institution. Glad you were able to feast here, elfin. I have not been to the one is Rolling Meadows, but one should take a trip to its original location in Elmwood Park (1621 N. Thatcher Ave.). It's like going back in time.

This is one of the reasons why they are going. They are planning on eating at the Red Restaurant at the thermal baths in Vals. Thanx.

Yes, true, in fact I am doing that right now. But things change. Opinions change. I'm looking to get the latest info.I do not think this is so generalized. I specified locations in Paris and throughout France. Sure there many threads that discuss restaurants in these locations, as there are many guide books that can give you recommendations on where to eat. But to have everything in one location (one thread), would be extremely helpful. Thanx. Thank you.

Wow this place sounds quite interesting. How were the flavors? What type of cusine? Did you know? Did they tell you? Never mind, I found the other threads: Dining in the Dark The Blind Restaurant Thanx.

I need some help finding restaurants in Switzerland. Well actually my friend is the one who needs it. He will be spending his first anniversary doing an art and architectural death march in Switzerland and France and he has asked me for some advise on where to eat. As I know little about European restaurants, I thought some of you can help me. Switzerland recommendations would be mainly for Basel and Zurich. They will be spending most of their time here. Other trips will include going to Winterthur, Bregenz, Chur and Vals. Basel will be spent going to: Beyeler Foundation, Catholic Church, Ricola Storage Building, Vitra Headquarters, Auf dem Wolf Train Station and Signal Box, Schutzenmattstrasse Apartment Building. Zurich: Calatrava Train Station, Foundacion LeCorbusier, Doldertaal Apartments. As for the type of restaurants, it really doesn't matter. Money is not a main concern. Having one of the most memorable experiences is. Thank you in advance for any comments, links or articles.

I need some help finding restaurants in France. Well actually my friend is the one who needs it. He will be spending his first anniversary doing an art and architectural death march in France and Switzerland and he has asked me for some advise on where to eat. As I know little about European restaurants, I thought some of you can help me. Paris recommendations would be for two dinners. One would be a traditional French three star restaurant, such as Taillevent or Tour d'Argent. The other an avant garde/fusion/experimental type restaurant, such as an El Bulli (Spain) or a Fat Duck (UK). Money is not a main concern. Having one of the most memorable experiences is. Any other eating or drinking recommendations would also help out, this would be a lower key establishment (read budget friendly, but something that would also be memorable). The four days in Paris will be spent going to: Maison De Verre, Foundation Cartier, Rue de Meaux Housing, LeCorbusier Office, Foundation LeCorbusier, Musee Picasso, UNESCO Headquarters, Beauborg/Brancusi Studio, Musee D'Orsay, Musee Picasso. And lastly three more days in France before going to Switzerland. L'Arbresle (Tour LaTourette, Lyon Opera), Ferminy-Vert (Tour Gymnasim, Church Under Construction, Natatorium, Unite d'Habitacion), Belfort/Senans (Saltworks - Arc et Senans, Notre Dame du Haut Chapel). Thank you in advance for any comments, links or articles.

Scott -- DFW, thanx for that detailed report with the exciting photos. It is time for me to go back to Moto, it has been awhile. I noticed that they have done away with the funky flatware. I kinda would like to have seen that evolve. In fact I noticed that none of the plates or bases are made of metal. I wonder why. I wanna try the fourth course.

To add to your medium sized chain, there is also a Chef's Catalog in Chicago and Northbrook.

I took the Neely vs. Neely challenge. The uncle vs. the nephews. Jim Neely's Interstate Bar-B-Que vs. Neely's Bar-B-Que. First off was Neely's on Jefferson. We had the beef ribs, a small chopped pork shoulder bbq sandwich, bbq salad, with sides of beans, slaw and bbq spaghetti. This came with bread rolls and was washed down with an MGD. The following day we went to the Interstate on Third. We had pork ribs and the sampler platter. This came with sliced white bread and washed down with a diet coke. And now some photos... Neely's bbq sandwich with slaw in the foreground, bbq turkey salad on the right, and extra sauce in the background. Interstate's sampler platter (pork ribs, beef ribs, links, beef brisket, pork shoulder, bbq spaghetti, beans, slaw, all for $13.75). The three sides: beans, slaw and spaghetti. OMG. One of the most gratuitous and obscene meat fest I have ever experienced. The meats from both places were done really well. I am not really sure if this is truly a dry bbq as the meat came to the table with sauce (which was a vinegar base) lathered over it. Not surprisingly, the sauce from both places were almost identical. I am sure a bbq specialist can tell subtle differences, but my humble palate could not. I love the slaw placed on top of the sandwich. It balanced the flavor of the mouth puckering sauce with the sweetness of the slaw, all in one bite. This reminds me of the Primanti Brothers sandwich in Pittsburgh, where they would have the slaw and potatoes on the sandwich. The beans from Neely's used pulled pork, whereas the Interstate used pulled beef. I liked the pork better. The salad was a large bowl of house salad with slices of turkey (with spices) and sauce on the side. It was an interesting experience. Not bad if I must say. The spaghetti was another wow. I have never had or heard of this before. Once again, not bad. But these sides really play second fiddle to the meat. At the two places, it is know as, "meat plus two (sides that is)." In declaring a winner, I would have pull the draw card. It was really difficult to be critical of these two places and especially bbq from TN. But I enjoyed the bbq of western TN more than eastern side of the state (from the Ridgewood, in Bluff City, TN). Large cuts in large servings at low prices makes any of these places a winner. I would return to these gut-busting establishments anyday. Some links (from the University of Mississippi website): An interview with Jim Neely. Memphis BBQ: Collection of Photos and Essays. This has 16 q's in the que. Thanx for reading.

Any details or photos to share?

Welcome, Lactic Solar Dust. Chicago hosting the olympics of progressive dining. Let the games begin. Graham Elliot Bowles - Avenues Restaurant Grant Achatz - Alinea Homaro Cantu - Moto Wylie Dufresne - WD-50 Heston Blumenthal - The Fat Duck

ChefGEB, Welcome to Chicago and welcome to the gullet. I cant wait to try some your cooking. You are going to have world class service to accompany your dishes. It maybe too soon to ask, but will the menu also take on a change? Good luck.

Chicago Air & Water Show (via City of Chicago web page). Metromix has just the facts. If you are close to downtown/streeterville area, you can hear the jets scream today and Friday as they do there practice runs. There goes one now, lol.

Damn, I will be in Memphis. Is this part of the Heartland? Can I get some suggestions, please.

Bike, did someone say bike.

From the Chicago Tribune: Trio's Last Night

This brings up an interesting point. Possibly more imported ingredients. Sounds like it will be fun, indeed.

What? I did not even know that you could do that. We arrived at Trio sans our fourth and had to wait 15 minutes. We decided to order a drink, but were advised against it by Mr. Adaniya (Henry) since we were having the wine pairing with dinner and that may conflict with the flavors. But the peppercorns and white port sounds divine. Did you notice anyone else having this concoction?

Yeah, the fires. It's on and off. Sometimes they have it and sometimes they don't. In the (many) times I have been there, I had the fires only once. Welcome to Heartland, baby! When it comes to serving size, we don't mess around. Chef David Richards is his name.

Grant Achatz does it like Baskin Robbins. Like the famed tag line of Baskin Robbins, 31 flavors (for each day of the month), Chef Grant Achatz one-up's the ice cream retail store. For the final kitchen table experience at Trio with Chef Achatz, we were able to experience the Tour de Force Plus, with 32 courses and wine pairings. This was a 7 1/2 hour dining experience. It as supposed to be a 26 course Tour de Force, but the chef got wind that we were still hungry. In actuality, we were just right, but could still eat and drink. Upon hearing this from one of the staff, Chef Achatz, broke ranks, turned to us (with the look of fire and astonishment) and said, "Are you still hungry?" Of course we replied, slightly embarrassed and coyish, affirmatively. Chef turned around looks up, and goes into a standing 'thinking man' position while he ponders the situation. Like a bunch of gitty school girls, we were looking at each other in great joy and amazement, when we got dish after dish. There was a sort of controlled-chaos in the kitchen as they had to prepare something that was not on the menu. Some were from the 4 course tasting and a couple from the previous menu's. There was even a dish brought out that has never hit the table at Trio. Everyone in the kitchen was overlooking the Chef's shoulders, as he made the final touches to the dish. The last day was such great fun. Not just for us, but for everyone in the kitchen and the restaurant. There were line cooks taking photos of people and Chef G in action. There was allot more interaction with the staff (I think everyone came to our table). There was also a great number of diners that came into the kitchen and paid their respects to the man. To Chef G, thank you for generosity and we enjoyed being your playground. I wish you the best of luck in your new endeavor. I am very excited to have experienced you at Trio and cannot wait to be part of the next chapter. Ohh btw, we could have kept eating and drinking.

It was I, that was wrong (and it's not the first first time ). Modified the previous post. VeryApe77, you are such the diplomat.