akwa

more gagnaire in direction menu is express lunch prix fixe and dinner (i think) as well tasting of course the pastry department is manned

would be happy to let me know how to coordinate with eg i made a pancakes of praline spuma by freezing room temperature mousse on the antigriddle, flipping, etc the pancakes were crispy on the outside from frozen and creamy/airy on the inside from the spuma i will look forward to a faster freezing machine the grant achatz inspired design is very practical. i spoke to the owner of polyscience to see whether he could develop something that freezes faster, and he said he is already working on it would be great to refine the machine for speed, otherwise its a bit of a challenge in the restaurant environment

i went by the kitchen to say hello to paul the tentative menu is very strong the space and kitchen are incredible it has the bones to be the best restaurant in nyc interesting to see how the affair bruni works its magic

dont know if i missed these but sage is quite lovely and a scarborough fair ice cream with a gentle infusion of ya know parsley sage rosemary and thyme is quite divine nothing rhymes with orange

speakin of bakin and inspired by my digs in the heart of chicharron ville i am reminded of my dessert in ninety nine pork rinds praline coco sorbet gelee of water of tamarind enjoy

are there any real numbers from a stastically valid sample size or is this an isolated incident that can have infinite cause for me i think the celebrity chefs are great for all for the following maxim even bad press is good press by raising the volume of the commercial power of the knife pot pan etc these brave television personalities are helping everyone regardless of whether their content is valuable look how many people are on this blog i would argue that this is a recent phenomenon and its point of birth can be part of sequence that includes notable breakthroughs like the tv food network less than a decade ago i remember being at the launch party for tvfn bartending and the two daggers of paucity were content and advertising revenue it would seem today that there is a glut of content and a healthy stream of globals who feel that it is worth selling food related items on tv regardless of opinion regarding bad behavior, for which gordon ramsey has been famous for since he left football and began throwing blunt objects through his neighbors window, or regardless of whether you like or admire or even value any tv chef personalities they are making the industry legitimate, associating with big business and people who use computers and will contribute to a more rapid evolution of an american cuisine over the next two decades call me

i thought grimes comment was laughable were i not disturbed by the mention a professional critic criticizing an amateur critic what gives stalking to me means coming over and being threatening i am hard pressed to find satire as an objectionable discourse but dont take my word for it the interesting thing to me is that this developed with bruni is more of an indication of the role of the journalist in todays food culture the critic has become the focal part of the review and therefore is the bigger fish to fry the public has to make the choice and cooks have to deal with it seacrest out

gagnaire i believe is a ofive release to me it shames pretty much all other restaurants for its poetry

ps if anyone has bikini pics my model and designer would love them links are great many thanks wg

btw i am tres tres sad no gulleteers introduced themselves but it was a fun event indeed sams bbbboustier was in good form best wishes to all and coming soon

That would be Verace, in the Belgrano neighbourhood: Verace Federico Lacroze, Av. 2173 - Ciudad de Buenos Aires Tel: 4772-3355 reviews are not terribly favorable though. ← any links to reviews?

by sunday its pretty intense i have a demo for late sunday afternoon after the heavy hitters on the main stage i dont know how much personal interaction you desire but it will be pretty packed wg

how many listings are in queens?

which is the restaurant of donato de santis

vmilor have you been to combal combal zero for me is the most interesting restaurant in the world but dont take my word for it ciao

where is the kitchen of jesper paustian i think he is doing some of the best cooking in europe wg

interestingly i found andonis weakest dishes to be the ones i couldnt stop thinking about

glad to see the recognition awarded chef klein spent several days with us in el bulli 99 complete gentleman and professional some of the menu touches sound a bit bulliesque of that era but whose dont these days hats off definitely vaut le voyage salut chef

here is the first link that i have http://www.core77.com/blog/events/chocolat...w_york_3055.asp enjoy

does anyone have the amount spent on the restaurants? i believe per se was the most expensive construction at 16 million? 5 million per star is actually fairly good value the real question is how michelin survived the modern era without new york

i may be one of the few people who enjoyed V but either way per se at 3 stars masa at 2 gray at 1 volume for gray, $ for masa, and both for tk explain to me who is the loser? maybe jg but for a mall food court, pretty amazing results imho

also important to remember michelins historic snubbery of spain and italy i hope that there is a fact checker for me but i would wager that new york would rank as a top nation in europe as judged from 3 and 2 stars wg

there are several possibilities either the times has a much more lenient star policy the times has been so inconsistent in recent years that the star system is less meaningful or michelin did not feel that these restaurants were even good in their category

actually quite a few i can think of three in barcelona and three in san sebastian for starters

if there is then i havent found it