SobaAddict70

Oriental Garden (on Elizabeth), Dim Sum Go-Go, Wo Hop and Dumpling House are all good suggestions. Wo Hop is truly a dive but their renditions of Chinese bbq are divine. Soba

I love them in a shake made with crushed ice, milk and sugar. Try it, you'll like it. If you're feeling REALLY decadent, then add condensed milk, dulce de leche and/or heavy cream. Soba

We'd like to have a consensus by Thursday so as to give Marlene and Sam time to procure the ingredients as well as coming up with a meal that uses them. Ideally, the basket should contain five or six ingredients that the meal focuses on. Staples such as oil, salt/pepper, onions and garlic don't count. I will be keeping track of the suggestions as they appear on this thread and will post a list in the next three or four days. PM me as to which batch of suggestions gets your vote. The batch with the most replies will become the mystery basket. Soba

You could do what they do at Cru -- take some diver scallops, slice them thinly and wrap them on a chunk of halibut, then pan sear the halibut so that the scallops encrust the fish. Oh, and serve it on top of brunoised potatoes mixed with haricot verts and an obscene amount of butter. Whomever makes that (yes, I'm easy) has my vote. Soba

Welcome to the first eGullet Foodblog Tag Team. This is the first of what we hope will be semi-regular recurring threads and a special feature of the eGullet Foodblog. Two Society members will be blogging and will be coordinating menus throughout this week. Out of nine days, they will commit to a set number of matched meals, in this case three. (This number may change in future installments, depending on the participants, their schedules and other factors.) The execution doesn't have to be the same, or even the recipe, but the overall meals have to be essentially similar. Previous installments featuring slkinsey include Of Opera Singers, Food and Ferrets and Thanksgiving Haute Cuisine. He appears in Still Life With Tenor And Ferrets in a supporting role. Marlene, on the other hand, was seen in Driving The Food Bus and most recently in Mrs. Claus And The Canadian Food Sleigh. Marlene and Sam will post later today, but in the meantime, here are a few things to look forward to: Saturday, 28 May: Braised something. Sunday, 29 May: Dinner party along the lines of cocktails followed by a big steak dinner with various accoutrements and bread pudding for dessert. Any cut of steak, but not a roast (although the steak can be roasted). Monday, 30 May: Hot soup featuring garlic. Tuesday, 31 May: Chicken with spring vegetables. This can be, but doesn't have to be, roast chicken -- could be poached, etc. Wednesday, 1 June: Something creative with leftovers or free. There will be steak leftovers, braised leftovers, broth, etc. Thursday, 2 June: Italian restaurant outing. Friday, 3 June: Pasta with meatballs, or variations thereof. Saturday, 4 June: Catered dinner/restaurant outing. Sunday, 5 June: Mystery ingredient dinner (basically a mystery basket tbd by you, the audience. ). Since this is kind of a first for this type of thing, we've started the thread a day early so that everyone can orient themselves and get their bearings. I hope it'll be as fun for you as it will be for our two co-stars. In addition to all of the above, they will also be blogging about their daily eating. Ok, enough from me. Let the cooking and discussion commence! Soba

I *still* haven't experienced Nutella. (either on me or in me. ) As for snacks, usually would be a pita pocket full of falafel and chicken from the street vendor outside Rockefeller Center. Or trail mix. Soba

A bit off-topic, but related nonetheless -- I'm contemplating going on a specific type of diet called carb cycling which involves a regimen that approaches something like this: (a) day 1 -- high carbs, (b) day 2 -- low carbs, [c] day 3 -- no carbs (1 g protein per lb. of bodyweight, a gallon of water and five or six fish oil caps), (d) rinse and repeat. Do this until bodyfat levels reach 12%. Needless to say, this type of diet is not for everyone (indeed, it's probable that it's not for most people on eGullet! ), but it is an effective diet...at least for my purposes. Back to your scheduled program. Soba

Ok, I can understand the reasons for #2 (it's "fake" butter), #4 (especially this one) (same as item 9, you want to be able to taste what you're eating, etc.), #5 (ditto), #7 (it's not "proper" food), #9 and #10 (wine, not soda) but the rest I don't get. Cinnamon in pastries?!? Explain please. What's wrong with that? Soba

The server mentioned that this was an option once I was seated. In the interests of full disclosure, Shea knew that I was coming as a result of the post I made last Friday. Soba

(continued from the post above) Chef Gallante offered to cook for me, and it's a good thing I accepted. If the meal that followed is any indication of his talents, I'm definitely returning in the near future. I asked for six courses but somehow that managed to morph into eight. (There was an additional dessert sent out.) Highlights: Gently cooked Arctic char Chervil-mussel broth, julienned Asian pear, micro greens Soft shell crab Mango butter, cassis sauce, passion fruit coulis (ok, well maybe not passion fruit coulis... My memory isn't what it used to be. The fruit sauces helped to accentuate the natural sweetness of the crab and harmonized beautifully.) Halibut Crusted with diver scallops, warm potato salad and baby haricots verts (I felt that this was the strongest course of the entire evening. I that potato salad. This dish was a textbook case of how separate elements on a plate can combine to form something that approaches magic.) Wagyu beef Brussel sprouts, fingerling potato puree (and one other element? can't remember. There goes my memory again. ) Tortellone Stuffed with sweetbreads, braised lamb shoulder and spring garlic and lamb jus (this was served with another dish that contained the potato gnocchi from the tasting menu. This dish strongly reminded me of the Alejandro's pyramids in Babbo's pasta tasting menu. I preferred the tortelloni over the gnocchi which I thought had slightly too much salt, but perhaps that's just me) Some of the amuses didn't work -- although the duck meatball crusted in Parmaggiano was actually pretty good. The pre-dessert only served to remind me that foam's status as a gastronomic "in"-thing is well overdue for a re-evaluation. An observation: Bread was not served until well into the parade of amuse-bouches. These, by the way, are extremely minor criticisms. Out of 10? A strong 8, which only serves to reinforce the notion that the Times' star rating was on the mark. Cru also has a new pastry chef. I didn't catch her last name, but should have additional information forthcoming. Soba

Dinner tonight at Cru. Before I get to the meal, here is the menu for today, 24 May 2005. The menu changes every day apparently. Crudo ($14 for two or $21 for three) Fluke Cucumber, mango and sturgeon caviar White tuna Olive praline, caper-espresso and chive Arctic char Smoked pepper, apple, endive and vanilla oil Live sea scallop Buffalo mozzarella, caviar and braised peach Bigeye tuna Snap peas, baby frisee and red apple viniagrette Madai Marinated red beets, golden whitefish roe and micro chervil Langoustine Green papaya-truffle salad, blood orange and gin sauce Suzuki Red salt, Monte Vertine olive oil and citron Shima-aji, kanpachi and hamachi Radish, micro celery and lime salt ($21) Sayori Marinated red and yellow peppers, citrus and baby sesame greens Kisu Micro purple radish, pickled rhubarb and 25 year old balsamico Aji Ginger-scallion salad, pickled onion and chili oil Appetizers ($15) Buffalo milk burrata Caviar, roasted and marinated beets, cashew croquant Cured spotted sardines Green apple, white dandelion and hearts of palm Pignoli dusted skate wing Braised tat-soi and kohlrabi-sesame puree Pike "quenelles" Parsley root-spring garlic broth and tiny spring vegetables Pasta ($23) Tagliatelle Washington State porcini, Dungeness crab and flat leaf parsley Whole wheat fuzi Eggplant, roasted garlic and baked ricotta salata Tortellone Stuffed with sweetbreads, braised lamb shoulder and spring garlic Vialone nano risotto Stinging nettles, zucchini flowers, borage and raschera Main Courses ($37) Black sea bass Fava beans, sunchokes, currant tomatoes and morrel-sherry jus Dayboat snowy grouper Ramps, green asparagus, smoked peppers and port-olive Columbia River sturgeon Citrus puree, dandelion, English peas and black truffle sauce Stone Church duck breast Roasted eggplant, braised onions, leeks and swiss chard Lamb rack poached in Gaeta olive oil Baby carrots, artichokes and hon-shimeji Spring Tasting Menu ($85) First Course Carpaccio of Avocado Spicy spring greens, smoked pears and whipped buffalo ricotta OR Trio of hand cut tartares Spanish blue mackerel, hiramasa and bigeye tuna OR Gently cooked Arctic char Asian pear, water chestnut, chervil-dill broth Second Course Crisp Katafi crusted shrimp Jumbo white asparagus and pink grapefruit OR Rouget "maki" Baby squid, saffron emulsion and wild arugula OR Halibut Diver scallops, warm potato salad and baby haricots verts Third Course Potato gnocchi Rabbit sausage, ramps, sweet onions and toasted fennel OR Smoked poussin Braised pork belly, hon-shimeji and pickled rhubarb OR Vialone nano risotto West coast sea urchin and Florida frogs legs Main Course Maine soft shell lobster Turnips and mango butter-poached salsify OR Roasted Vermont baby lamb Lentils and braised lettuces with almonds OR Wagyu beef cheek "Sous Vide" Cranberry beans, porcini and brussels sprouts Pre dessert: Clementine consomme, yogurt sorbet and raspberry cloud Dessert Steamed chocolate cake Hazelnut praline and caramel-thyme ice cream OR Pearl tapioca Coconut cream, curried passion mousse and sesame lace cookie (continued in next post)

I have a reservation here next Tuesday evening. Looking forward to it. Soba

Stunning photos, as usual Lucy. I like the trick of clove-studded leeks. I'll try that next time I make some stock. What are "canelles "? Soba

That's ignoring the fact that to the rest of the world, outside of the United States, wine is very much an essential part of peoples' lives and culture. Whilst Napa Valley might be the center of your universe, and thus influences your point of view, it is not the end all or be all for the vast majority of people outside that particular set of life experiences. I am not talking about bottles of wine that cost as much as dinner for one at a two or three star restaurant in San Francisco or New York. I'm talking about wine that regular people drink, in places like Italy or Mexico or Israel or even yes, New York City, that cost less than $15. A $15 bottle of wine hardly qualifies as a "luxury item" in my book. Your mileage may vary. Clearly, the issues that you raise have at their heart less to do with wine than those of economics and class issues. I rest my case.

Thanks, Randi and Bennett, for a wonderful look at a week in your life. We're going to leave this thread open for a few hours so people can post their well-wishes. Tune in tomorrow morning when the next installment of the eGullet Foodblog will be up and running....deep in the heart of Texas. Soba

Don't forget the desserts. Chocolate cake came with a glass of milk, toffee bread pudding was probably the best dessert we ordered, and key lime pie had a slightly frozen crust. I'd order the toffee pudding next time around. Might make me a fan of pecans, and that's no small feat. Soba

Thalassa (Eric Asimov) Soba

That pork dish is amazing. All right, now I have to go there. Seriously. Soba

Dinner at Hearth, this past Sunday. Click here for the menu. I had the tasting menu. Bond Girl joined me for a few bites, along with dessert. We sat at the pass, where Chef Canora once again showed me why Hearth is one of my favorite restaurants. If I could go to one place for the rest of my life, this restaurant is it. Things to get for next time -- the roasted dry aged sirloin (braised shortrib, bonemarrow and honshimeji mushrooms (32)), rabbit pappardelle (black olives, white wine and rosemary (22)), braised veal breast (crispy sweetbreads, morels, peas and pea shoots (27)), and stuffed cabbage (sweetbreads, veal, pastina, peas and broth (14)). There was a side of asparagus and lemon risotto (9) and I keep kicking myself for not having ordered it. Diver Scallop Carpaccio Blood orange, black truffle, herb salad Sweet, luscious scallops in a gentle blood orange emulsion with bits of black truffle and herbs. A pleasant introduction to the evening. Daurade Smoked mussel soup, saffron and spring vegetables Stone Church Farm Duck Confit leg, pickled ramps, mustard seed This was a pleasure to have. Buttery slices of meltingly tender duck breast, along with a confit leg and slightly pickled ramps. Mustard seed added sharpness and piquancy. There was a side gratis of gnocchi, as ethereal as I remember them, this time mixed in with saucing for the rabbit pappardelle. Carrot Soup Buttermilk pistachio semifreddo Passion Fruit Meringue Tart Strawberries I felt the two desserts were not as strong as Hearth's regular offerings, which is to say not much considering that the rest of the meal more than made up for it. I confess that my memory (yes, four days past) isn't reliable as I don't remember taste impressions apart from the scallops and the duck. Oh well, it's a la carte next time...unless that tasting menu lures me back again. A little under $110 (can't remember the exact total, but this included wine, tax and tip). Soba

English Is Italian (Frank Bruni) Related discussion regarding Mr. Bruni's reviewing style and the star system can be found here. Soba

Have you considered making onion confit? As Emeril would say, that's a way to kick it up a notch! Soba

Thanks for the recs, keep 'em coming. I'm not sure yet if it's going to be end of July or end of September. I'm sure I'll think of something. Carolyn: I'm educating myself on wine -- so for now, it's mostly whites. As for reds, I'm very picky. Very very picky. The fruitier, the better. I love banyuls, for instance. However, I'm slowly learning. A place where they can hand hold a wine newbie such as myself would be ideal. Any thoughts? Soba

I imagine anyone who's been waitstaff have all these nifty memory tricks they use to determine who ordered what. It's probably easier the less seatings you have. I can't imagine how it must be in a place that seats 300, for instance.

I suppose this is long enough in advance that this thread is viable. I haven't been to San Francisco in well over two years. The last time I was out here, I was performing basic research for a move to SF, as documented in this thread. Thanks to those of you who made suggestions. This year, some things have changed. I won't be moving to SF for a couple of years. It's more of a vacation for pleasure. I want to do a sort of eating tour of the Bay Area and I don't want to limit myself to just SF. I don't want to limit myself to the star attractions -- Chez Panisse, Gary Danko, Fifth Floor and FL. Two years is an eternity in the restaurant world. I'd imagine that many restaurants have come and gone. Here's your chance to plan my eating odyssey for me. Just a few rules: 1. I want to go to one of the star attractions besides Chez Panisse. What's hot, who's not and has anything improved since then? 2. I want to experience more of Napa Valley. Whilst I won't have access to wheels personally, well...that's what friends are for. 3. I want to experience more of Oakland and Berkeley. Where should I go and what's hot? 4. No fusion cuisine, please. I'm just not a fan of the concept. (By fusion, I mean, no Brazillian-Provencal French-Russian themed restaurants. That's an extreme example but you get the idea. Pan-Asian is included.) Ok, go ahead and discuss. Soba

Although to be fair to Mr. Bruni, he does say so perhaps a two star rating for MoMA in that context is not quite off the mark after all. ...albeit a high-end two star. I have a feeling a re-review is in the works.