senorshuckerman

Near the Estes Park side of Rocky Mountain National Park is a stellar place, the Fawn Brook Inn. Located on the southern route to Lyons from Estes, this restaurant was THE place to impress: not sumptuous, or grand, but exquisite and rare. For the sake of full disclosure, I have not eaten there in over eight years. But from what I remember of the place, the owner was the chef. Hopefully someone else on this board has eaten there more recently to either qualify or disqualify my recommendation. The menu was quintessential French/continental using rustic/mountain ingredients. I ate moose and morels with deep-dark cherry-rosemary compote. I still dream of the flavor, though it was so long ago. I think they had a well-chosen, eclectic, wine list. It might be worth the trip if you are to be on the Estes Park side for a night. Fawn Brook Inn Business Hwy 7, Allenspark, CO 80510 303-747-2556

When I lived on THAT side of the river, a friend from the area recommended Mama Lorusso (Yahoo Details) in Pamona. When ever I am in the area, which is infrequently, I buy a pie. The place is old and there really isn't anyplace to eat-in. I love the pizza there, though.

It is quite possible that this weekend's Book review in the NYT will be The Food Issue. …Everyone appearing in print wants to appear cool. So, recommendations can sometimes seem so very contrived, but the Symposium of "chefs, restaurant owners, writers, scholars, publishers and just plain foodies" about their favorite out-of-print cookbooks I found very illuminating, and mouth-watering. They are all very interesting, but, some highlights: Mario Batali: Umbria in Bocca Harold Mc Gee: Savoie: The Land, People and Food of the French Alps, by Madeleine Kamman. Thomas Keller: Ma Gastronomie, by Fernand Point. Nach Waxman: The Auberge of the Flowering Hearth, by Roy Andries de Groot Etc… I have been having a very busy week, so I haven't the chance to read the entire Book Review cover to cover (thus I cannot be more forth coming with what to look for in its contents). Though, I am fantasizing about the evening (tonight, perhaps tomorrow) that I can get to bed in time to actually read it. So if you don't subscribe, this is one Sunday that you might want somehow arrange to get a copy electronic, borrowed, or bought.

In order to place this reply in context; let me say first off, that were I to rank Gray Lady critics since my arrival here on the Right Coast, Ruth Richel on, Bruni would not be the bottom dweller. No, that space would be occupied by AH. Yet, that his rank is one slot removed from hers is not a reason that I feel that I should abstain from defending Bruni on his nostalgic article praising Italian-American dinning. Neither do I agree with Bruni. But it seems that the discussion here has been, in error, about Bruni's Italian food knowledge. I did not read his article that way. I read it that he thinks the newer waves of Italian cuisine are a wonderful thing. He just frequently hankers for the past. Sort of like drinking a wonderful assortment of well-made beers, but singing the praises of Falstaff Beer (-remember "Fall stiff with a Falstaff…") so to critique him is not to critique his food knowledge. In one way I agree with him, that taste, and everything else that goes into a stellar experience at a restaurant has as much to do with the emotional buttons pushed as the chemistry occurring on the plate. Frankly, I perceive of the editorial decision, to deed it SO much space, and the writerly decision focus on it, as a populist move. He may alienate a few of us food-wackos writing our pathetic opinions in the ether, but he will be giving voice to many New Yorkers, especially those of a certain demographic. That I think, by writing the piece, he demonstrates that he has the cumulative taste of a gnat, seems of little consequence.

I realize this is an oldish thread. I have enjoyed reading this thread and Reds in the 'fridge. I found these threads because I had an OK lambrusco recently at Aroma (K&W). I realized with the temperatures warming up that a better example might be wonderful on a warm spring evening. Does anyone have any more to say about sparking shiraz? ...and does anyone have any suggestions for Sparkling Red Italian?

Secretes, on the L E S is, until now, unmentioned either as belonging in the catagory we cannot agree upon, or as not belonging. I enjoyed the meals I had there. The food there seemed unusally composed, and full a surprising combinations that delivered on the satisfaction front. As well, it was clear the chef paid attention to all levels of cooking techniques and was willing to use esoteric and/or atraditional means of achieving an end. Molecular Cooking? -It was good food.

I agree. And there are plenty of talented folks in the kitchens of Boulder... I can confirm that Lui's is the place, btw. Even the scallops tasted fresh, dry, not wet, and the flavors more subtle and complex than most of that genre. Back to subject It would be a shame if Lucille's died, its a great location and a beautiful house etc...

Not to be a bore with only negative comments. I miss being in Boulder. Recently I had the opportunity to share a bit of Boulder with a friend. We went to Lucille's and while the Biscuits were great, everything else was bland and ugly. My lonely old trout shrunk in horror from the miserable tasteless grits that accompanied it on the plate. The coffee was sock juice, even the benets were leaden, not the delicate slippers I remember. Yes you could say that I had built unreasonable expectations, but I trust my buds (taste) on this one, and think that Lucille's has lost it's way. Saddly (since I have worked in the biz) I saw a manager dress down a waiter in the middle of the porch. It was unprofessional....on a more positive note I actually enjoyed a tasty "chinese" meal in Erie, yes Erie....

I did not mean for us to get off track... I thought the Observer piece was interesting in that, as FatGuy pointed out, the Observer is not BMOC when it comes to food, yet there seems to be the bouquet of something off at the gray lady's food critic's desk.

I enjoyed the couple of visits I made to Harlem Grill on Adam Clayton Powell and 132nd. There is music some nights.

Apart from the discussion of the crappy quality of the article, I did not read the piece as a celebration of Bruni. Rather, to me, it came across as reporting on the NY dinning scene's puzzlement with Bruni, and his ...eccentricities...

Observer piece: here I am shocked no one has posted on this, which I found via the Romenesko site, and was in yesterday's posts. aside from the egullet mention there seems to be alot of meat to digest.

maggie; please add 127 for our family

I just hope our maitre'd is 'one of the better ones'! -ral PS - anyone have any ideas for a rehearsal dinner in the area? I think it's 35 people, about $35 - $40 per if there's anything in that range. ←

Cookin' -yea that was the place. Have fun in San Francisco pjackso

It has been a good seven years since I lived in San Francisco. That said there was an amazing used cookware, supply shop on Divisidero, just past Haight on the ocean (west) side of the street. Just a few doors down from the church of Saint John Coltrane. The prices were not bargins, but they were not "new retail" either. I loved that shop and hope for your sake that it is still there...sorry but I do not recall the name

I used to work for AK in the city and at Tappan Hill, and for their "Off Premise" business. It has been few years and so I cannot comment on the current food. In a certain way, Allison Awerbach -Corp. Chef there tends to be a little overwrought, but has great taste in general. That said, as catering food goes it was better than most. The great thing about AK was that I felt they had the "whole event" down pat. They are definately pros there. And if the food wasn't A+ the care and planning and "I don't have to worry because I am in their hands" aspect made it worth the $$$$$. I mean that's how it seemed from where I worked. Currently the Flying Pig (MT Kisco) is doing great food. but you would need to get a location yourself, and I haven't heard anyone comment on the "whole event" part of it.... BTW if you do end up at Tappan Hill, some Maitre'd are better than others.

Bruce, thank you so much for the information. and I guess I should go now that I can get in...but I am not sure I want to (Woody Allen get out of my head!) When I was living there I worked at the Elite Cafe. So perhaps Bruno thought I was just one of the street folk looking for a place to spark up. Understandable considering how I looked and the street life then. I feel sad to hear of his passing. I never really exchanged words with him....hmmm Um the woman here(NY) who told me about it said that nobody would ever sit at the tables. So I am shocked to here of their use. Btw -SF folk who make it to NY I thought of Aub Zam Zam after visiting Freeman's on the Lower East Side. The two are not the same, but there was a vibe that I can't name that was at both places. The difficulty with Freeman's is not getting in because it's too busy. But I would highly recomend going.

It has been since 1998 since I was living in S.F. Yet I lived on the Middle Haight near Buena Vista park and go periodically to the Zam Zam Room. I never got in. Usually it was closed. The two times it was open, the room was empty save for an old man who told me the bar was full. I subsequently met someone (In NY) who actually got in. She said it was a ultra querky place to go. But part of the fun was being someone who actually could go, and have a drink, and not make the bartender mad. She said that he actually owned the place, and most of the buildings on the block for that matter... I was just curious if it's still around.

Like many others I like Lagavulin, or Mac 12 (the 18 is too sweet) but generally I like them before the meal or at a party, or Old Portrero (not a scotch). For after dinner Dalwhilnnie is my fav.

so we shouldn't wonder if <<oakapple>> is Bruni?

Sort of like Texans talking about politics? Sorry. Cheap shot that I couldn't resist. Gee, I was just thinking how funny it was to equate "TexMex" with actual Mexican food!

Suenos (has a tilde) @ 311 W. 17th Street Cafe Frida @77th and Columbus (or 78th, kitty-corner to Isabella's and across the street from the SW corner of the Natural History Museum) Rocking Horse @ 182 Eighth Ave (Btw 19th and 20th Streets)

It appears as if this thread has been dead for awhile. To pick it up I am surprised that Cafe Frida (UWS) and Suenos where not mentioned. The Mole Negro (on a half chicken), at Cafe Frida is the best in the city, really the best in the country I've had. ( I used to live in the Bay Area, and in Colorado) It is not easy to call one Mexican Restaurant more <<Authentic>> than another. I believe this because whenever I've traveled in Mexico I was hard pressed to find haute-cuisine, or even much that was close. Thus restaurant food (with a few exceptions) was just a bit above the street food. (Which is not to say I didn't taste any toothsome meals) Granted I travelled many times to Mexico when I was younger and more broke. Nonetheless my impression was that outside <<el De Effe>> and Guadalajara, there wasn't much in terms of a middle class. Not many who could afford to cook the authentic cuisine of their country nor their region. And what filled the void, even in the many homes I was graciously invited into was a sort of generic cuisine, mexican style. Sort of like here, I believe in many of our homes, including middle and upper-class homes, the cooking that occurs on a daily basis is not <<Authentic>>American, rather a generic, inexpensive, often bland American. It is only in the homes of eGullet members and other foodies, nicer restaurants, and the occasional diner that a real <<Authentic>> cuisine emerges So what is more authentic than something else? I perfer to go to those places that serve food that sings, reguardless of the <<Authentic>>origins or not.

As previously posted, depending on where you are you may have to drive, but MT Kisco Seafood is awesome. I believe that Joe (the owner there) has single-handedly raised the bar on what to expect from a fishmonger in Westchester Co. I mean lets face it, most Westchester folk expect alot from Manhattan vendors, and are willing to pay, but are fastidious with their $ closer to home, and seem to demand less.