Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by tupac17616

  1. How does a Keste pizza compare -- stylistically, leaving preferences aside -- to one from Una Pizza Napoletana?

    Not leaving preferences aside, which do you think is better?

    I have a mild obsession with pizza napoletana, and Keste is looking like a must on my upcoming trip. Wondering if I should also re-visit UPN. For comparison's sake, of course. :wink:

  2. Somehow we find the time and money to do what we want to do.


    I would also say that "people here who claim not to be professionals in the food world yet know more than [you] about many subjects" learn a lot from eGullet just like the rest of us. That's why many people frequent this web site in the first place, I think. There's an endless supply of interesting stuff here, just waiting to be absorbed.

  3. Another problem is that because the menu is so large, it is liable to have some significant soft-spots—practically always the downfall of large menus.

    Agreed. This one could easily stand to be cut in half.

    They should proofread that menu before Frank gets there.

    Yeah, I try to keep an open mind. But I think I'll pass on peas and proschitto.

  4. How were the desserts, out of curiosity?

    To be fair, we didn't order dessert, as none of us are big sweet tooth types, and the whole table would have had to order them. But they did give us a few little bites, all of which were good, but not that memorable. I'll have to pay more attention to the sweets next time I go.

    Cool. Thank you.

    I really enjoyed the pastry chef's desserts back when he was in NY.

  5. Ate twice at Il Canto outside Siena, twice at Romano, twice at Lorenzo.

    Maybe this isn't the right thread, but I am anxious to hear what you thought of Il Canto.

    A friend of mine also went last week for three meals in a row, exhausted the entire menu. He is a huge fan of Lopriore's. He also saw Matteo Baronetto, the young but hugely talented sous chef at Cracco in Milano, there so apparently he's not the only one.

    Don't know if you had the spaghetti mare e monti (the "fossil" dish), but that sounded interesting to me.

    Would love to hear your perspectives on the place in general, since I've only been once and I absolutely HATED my meal there. I've been enjoying some debates about Il Canto over on the Gambero Rosso forums lately as well. Good times.

  6. So, hubby and I have reservations for our anniversary in June. It's our first time there.

    Here are some questions I have:

    1) Is it possible to substitute items on the tasting menu? I can eat oysters but I just don't enjoy them and hubby just won't touch them.

    2) I notice the price is supposed to include service charge. Do we still leave a tip? If so, would it be the standard 20%?

    3) I know jacket is required for men, what about for women? Would what I wear to the Dining Room be fine or would I have to be even more dressy, like a cocktail dress?

    1) Absolutely.

    2) You don't have to, but certainly you can if you want to.

    3) Don't worry. It's California. You'll be fine.

  7. Very interesting topic.

    Definitely agree re: Babbo, Chez Panisse (though maybe you chose Stars instead for that general camp of resturants), French Laundry, Momofuku Ssam Bar.

    Especially agree with Manresa, which is, to my mind, the single best restaurant I've been to in the United States, and also one of the most frequently overlooked and under-appreciated.

  8. So it makes more sense to think of "free" as "it doesn't show up on your bill but in the normal course of business it shows up on other people's bills." That may not always be 100% possible to ascertain, of course, in which case when in doubt disclose.

    Definitely. That's more precise.

  9. A friend of mine tells me that the actual restaurant was demolished due to the enlargement of the port of San Vincenzo and Pierangelini was supposed to move to another location. There were even plans for a famous architect to construct the new restaurant. In the meantime he's been doing consultant work for a few large hotels. It still remains unclear whether or not he'll reopen later.

  10. 'Compte', from the French for account.  When something is 'comped' the manager is putting it onto their account.  It's not free, just someone else is paying for it.

    Interesting idea, but inaccurate I think.

    From Merriam-Webster:


    Pronunciation: \ˈkämp\

    Function: noun

    Etymology: short for complimentary

    Date: 1887

    : a complimentary ticket ; broadly : something provided free of charge

    Who is this Merriam-Webster you speak of? Are you being paid to provide their definitions, sir? :raz:

    Seriously, though, if the other thread is discussing how or why or when comps should be disclosed and this one is just discussing the definition, I still like the one Holly gave above in post #3: anything provided for free.

  11. This page has the guy who initially announced the closure apologizing for having mistakenly done so.

    Meanwhile in the comments section another guy mentions that for a long time people have been having trouble contacting the restaurant through the phone number listed in most guides.

    Phone number in my guide here is 0565701021.

  12. For my curiosity what was the price of the tasting menu per person?

    For your curiosity, and for the sake of future readers of this thread, I'll list the various options from the printed menus I have...

    Evasione e territorio... (100€)

    21... 31... forse 41... forse più tra erbe, fiori, semi e foglie

    Carne cruda... fragole e cagliata

    Bon apetit, sgombro candito...

    Merluzzo fresco di nostra salatura... accomodato al verde

    Come un "tonno" di coniglio... toni di colore

    Gnocchi di patate... seirass del fen

    Carré d'agnello sambucano arrosto... latte di capra... camomilla

    Minestrone di frutta e verdura... adesso

    Una spugna al gusto di nocciola... gelato alla nocciola

    Verdure, pasta, riso, pesce... dieta mediterranea (100€)

    Uova e zucchine in carpione

    Asparagi viola d'albenga... acqua e olio

    Cipolla in crosta di tartufo "nero piemonte", sugo di testun

    Fagiolini meraviglia ai 7 sapori

    Riso... pomodoro e scampi

    P... P... P...

    San Pietro arrosto... rosa canina e carote, radici di Bardana e germogli si soja

    Creme caramel al miso... sesamo e wasabi, omaggio al giappone

    Wafer al tartufo "nero piemonte"

    La Primavera 2009 (110€)

    Melanzana... miso e calamari

    Gambero di Sanremo al naturale... zucca... arachidi e spuma di gingerino Recoaro

    Orata reale... lime e ginepro

    Merluzzo... broccoli e mozzarella

    Foie gras... tartufo "nero piemonte" e vegetali

    Mailino di latte dorato... verdure argodolci

    Riso... erbe e lumachine di mare

    Piccione di Sante arrosto, spinaci novelli e mais

    Sorbetto al cioccolato... salsa verde


    Our carte blanche menu (160€)

    Asparagi viola d'Albenga e tartufo "Nero Piemonte"

    Uovo di quaglia e zucchine in carpione

    Insalata 21, 31, 41...

    Gambero di Sanremo al naturale... zucca... arachidi e spuma di gingerino Recoaro

    Merluzzo... broccoli e mozzarella

    Come un "tonno" di coniglio... toni di colore

    Crema di patate d'Alta Langa... uovo di quaglia alla "coque"... affumicato al Lapsang Souchong

    Gnocchi di patate... seirass del fen

    Tempura di bianchetti, salsa di agrumi

    Piccione di Sante arrosto, spinaci novelli e mais

    Carne cruda... fragole e cagliata

    Croccante di semi di zucca... malghesino... lamponi disidratati

    Selezione di formaggi piemontesi

    Minestrone di frutta e verdura... adesso

    Sorbetto al cioccolato... salsa verde

    Una spugna al gusto di nocciola... gelato alla nocciola

    Il muro alla violetta

    A la carte

    antipasti 20-26€

    primi 25€

    piatti di mezzo 20-26€

    pesci 38€

    carni 35-45€

    piccole dolcezze... salate 14€

    dessert 16€

  • Create New...