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    East Village, NY
  1. foodexile


    A wonderful review, as usual. I will say that I am a bit puzzled by your emphasis on Urena moving to the borroughs. Those neighborhoods are not inherently laboratories for lower market cuisine. First of all, there is plenty of that happening in almost all neighborhoods of Manhattan. Secondly, even I, a Manhattan resident with a bit of boroughphobia, recognize that there are restaurants - notably along the F train in Brooklyn - doing some serious work. Think Tempo, Applewood, 360, Grocery, etc.
  2. Sorry for the Murry's error. I guess the cheese shop here threw me off.
  3. Best Everyday Restaurant (i.e. cheap and easy): Peanut. I know, I know... but I love it. Especially the Cheese Fries. Best All-around Restaurant (cost doesn't matter): Bluestem. Best Italian: Lidia's. It's the best place for lunch during the week at the bar. Best Barbeque: Fiorella's. Because they have good veg. options Best Chinese: I don't know enough. I like Andy's Wok, which probably means I know nothing. Best Ice Cream: Murray's! Best Cheeseburger Winstead's (I guess...) Most Want To Vist: Tonic, American under (relatively) new chef Best restaurant on the Kansas side: 40 Sardines Best Steak: I would rather eat at Eden Alley. This makes me miss Kansas City!
  4. foodexile


    The review is online. But I must be stupid. I can't see the stars.
  5. I think Cru is the least molecular. Urena sounds amazing.
  6. I truly admire Lomonaco. But I wish something more ambitious were going in the space. alas... I wish him luck.
  7. I am unable to write reviews like many of you. So this will be a bare-bones writeup. Room was packed on a Friday night and only started to empty out around 11, as we finished up. Meal lasted a good 2 1/2 hours. The server, who was great (I only wish I remembered her name - I think it was Dena), apologized for the slow pacing, but I thought it was perfect. Like I said, I had contacted Chef Colby and friends ahead of time, and he set us up with a great menu. I have some of it written up, some of it from memory. May be a few errors. Amuse: - Chilled Soba with Abalone Mushroom. - Salsify Veloute and Huile de Noix - Apple Juice with Szechuan pepper Great way to start. The veloute was terrific - velvety, smooth, delicious. Juice was very cleansing - I only wonder if the pepper flavor could have been stronger. Soba noodles were fantastic - nutty but not heavy. All together, the amuse was great. Course 1: Winter White Asparagus, Quail Egg "En Brioche," Warm Mayonnaise, Winter Radish Where did you all find the radishes? They were great, so fresh and so, pardon me, "radishy." Asparagus and Mayo were good alongisde. I was the only one who had the Quail Egg, and I'm glad I did. I think it was fried in a wonton-like wrapper. Was not runny, and the egg flavor was a great complement. Course 2: Chestnut Soup, Creme de Truffle, Ginger, Apple Vinegar Emulsion Best dish of the night. Best soup of my life. Won't say much more. Soup was smooth and delicious. Everything was perfect. Course 3: Roast Heirloom Beets, Crosnes and Turnips, Root Spinach, Polenta, Pomegranate This was my companions' favorite. The beets were roasted beautifully, and the crosnes (not sure how to describe) were exotic and quite good. Polenta was better than any I have made (perfect texture) and who knew polenta's perfect mate was pomegranate? Course 4: Raviolo, Mushroom Ragout, Red Wine Reduction This was the most traditional dish and worked well at this point in the meal. Deep flavors and nicely prepared mushrooms. The raviolo contained an egg, and the runny yolk made the whole dish taste that much more luxurious. Course 5: Warm Potato Salad with Black Perigord Truffle I don't love black truffles for some reason. Maybe I'm not refined enough, but I can't get myself to love them. Still, this was a nice way to finish. The warm potatoes were on a bed of mashed potatoes (or perhaps pureed potatoes). Very good. Dessert: Don't remember exactly. Was a chocolate suflee cake with a chocolate puddingish mousseish. Truly fantastic. As full as I was, I ate all of it. We each got a lavendar truffle at the end. Wine: A great rhone, a fantastic Chateau Neuf-du-Pape I'm no wine expert. Our server picked these, and her choices were perfect. They went quite well with the food. Overall a terrific experience. Bluestem is such a high-caliber restaurant, and I will be there the next time I'm in KC, especially now that I know the kitchen will take such good care of us, even though we are infected with vegetarianism. Also, will be sure to try the new wine bar. I'm sure it will not disappoint. Thanks, Chef Colby and Co.
  8. foodexile


    I'm sure the pressure is on already for a tasting menu. But with all that kitchen talent, I will add to the annoyance and beg for one. Thanks.
  9. My family and I had a tremendous dinner last night. 3 of us are vegetarians, and Chef Colby and the service staff did a magnificent job in accomodating us. We all did the tasting. perhaps a more detailed report later...
  10. foodexile


    From what I understand, they are still concoting a tasting. I have heard, however, that the amount of food one gets currently is nearly the same amout as a traditional tasting.
  11. Bluestem is KC's best restaurant. But 1924 is equally important - serving high-quality, ingredient-focused food in a beautiful downtown setting. I hope the restaurant keeps thriving.
  12. foodexile


    What type of menu? Prix Fixe?
  13. I've only eaten at Zin. It's a very good restaurant - nice room, nice menu, good execution (the portions can be enormous, though). Never have done the 5-course menu But have you considered bluestem?
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