tetsujustin

Why go to The Gingerman when you can go to The Flying Saucer? They have comparable, if not a better beer list. If you're there on a Monday, it's 2.50 on most draughts. Just a thought. Just don't go eat at Zula next door.

Well, you being in Hobby sort of eliminates most of the "hot" spots. If you're willing to take an expensive 20 minute cab ride, you can hit downtown which has several decent restaurants that are attached to hotels like quattro at the four seasons, bank (which just got a new chef) at the Hotel Icon, and 17 at the Alden Hotel. Otherwise, you can go to Thelma's for some hefty bbq on Live Oak or Frenchy's for a long wait, and fried chicken at the University of Houston area. not exactly what you would call culinary centers, but just really good, comfort food. Further out the "hotter" spots are Reef in midtown, sort've a casual Texas Gulf cuisine sort of place, Brasserie Max and Julie on Richmond who strive to be a semi-authentic Parisian bistro with charcoute garni, roasted bone marrow and toast, steak au poivre, etc. Hope this helps. What're you filming?

So here's the deal: After a pretty hard summer restaurant-wise (unless you were named Reef), this fall/winter is looking pretty busy for most of the higher end and a lot of the hotel restaurants, given that the end of september until late december/early jan are our busiest times. Around those times, restaurants could book tables for full price so it would be hard to turn away customers willing to pay full price instead of offering a three course meals that is probably going to be a bare bones idea of what the restaurant is about, where the restaurant has to pay 500 dollars to even be listed then pay another six dolars out of every meal sold. So with food cost/labor, it's pretty much a buttfuck. Now if it were say... august or early september, I could see lots of restaurants signing up for this (which I think they're changing to next year.) but this year's a goner, it's just not worth it. People have gotta make their bottom line. Shame for the charity involved.

My girlfriend and I were in Chicago this past weekend, and we went to Topolobampo for lunch yesterday. All in all, an absolutely fantastic meal, though a bit pricy for my tastes for a lunch. Though I guess if you're going to do Topolobampo for lunch, might as well pony up the cash. To start I had the Topolo margarita, which I would say ranks up there with some of the best that I've had, being from Texas. I was weary about coming here seeing as there's plenty of good Mexican food (not tex mex) around here, but the margarita really set the place on the right track, not too sweet, no super aggressive flavors, and really refreshing. After a nice, homemade chunky guacamole as an "amuse," we started with a trio of ceviches, one being shrimp, one being sunfish, and one being calamari. My favorite was the shrimp because it had a super zing of fresh tomatoes, nice, light, and full of brininess and tomato flavors. The sunfish was also very good. I'd never had sunfish raw, but it's really tender. My girlfriend had the Enchiladas a la Plaza which was very healthy, grassy, and fresh tasting. She'd never had huitlacoche, but she loves mushrooms so she was pretty satisfied with the meal because of that sort've subtle umami punch that you get. I had the Politto en Verde, which was a really delicately cooked rock hen, though the skin could've been crisped better. Though the flavors of the purple tomatillo sauce really came through and was one of those bread (or in this case, tortilla) soppers. Really good was the tamale that wasn't filled with anything, though it was like eating buttered corn. Again, it was a little on the pricey side about 45 including tax/tip, but I'd still come back. My girlfriend even commented that we should've came the day before. (we had pizzaria due instead, which was eh.)

I know it's just a matter of taste, but I found the foie gras bon bons to really... just be a waste of foie gras. it didn't have the seared outside edge that really so good on pan seared, or the delicacy and smoothness of a torchon or terrine. it tasted like batter and foie gras fat. Maybe I'm the one that doesn't understand it, but any sort of complexity rather than just in-your-face foie gras fat and foie fat flavor just didn't appeal to me. I can see why people like it though. The wine list is spectacular, and really not all that expensive considering the prices next door at cova (which are still fair) and what's down the street at max's (which are horrid) they had a red and green vineyards wine that I've been looking for forever and even if it's a restaurant with spanish tendencies, it doesn't have exclusively spanish wine. My favorite dish was the pork belly, sweet, savory, delcious. Otherwise I thought the food was "okay" for the price, though I would definitely sit at the bar, have a small dish, and drink a nice bottle of wine. The small plates have always tasted better to me, and main courses just seemed to be a major afterthought. I like it, but like Kent, I would go to Dolce Vita before Catalan for same quality, though tastier food, and I know it's a difference in cuisine, but what they're striving to be I think is more or less the same.

I'm heading back to chicago next week and was able to snag an early 5 PM reservation on sunday. Unfortunately they told me I couldn't do the tour, which I understand, and might be better because I'm easing my girlfriend who's coming with me into this. She's had tasting menus, but not anything of this sort of stature/style of cuisine. Plus I did the tour last year with my friend, and even though I had a great time, I think if the lady is happy, then I'll be happy. I'm also really interested to what Chef Achatz is going to do because she's also a pescetarian (and she noted that on the reservation), so I hope they do a good job because we've gone to restaurants before and she told them about it ahead of time and we often get just pan seared fish and line veg that don't match flavors or lots of pasta, risotto, and polenta. but I'm sure they'll wow her like they did with me. I'll report back (but without pictures, sorry, I've found that it just cuts into my own enjoyment.)

For some reason, I think this is almost a capitalization on the success that Max's Wine Dive has been, bringing people-friendly foods that've been gussied up a bit, in a setting that people are comfortable with (and a bbq joint is probably the most comfortable that you'll get) I've never really had a good experience with her food, the one time I did go to t'afia I had the tasting menu. Iit started off well, but then dipped quickly with the main course bordering on wanting to send it back. For some reason, also, I just have a thing about eating off of ikea plates. If I'm going to pay this much money, why are they sending me food on plates in which I have better quality at home, it's not even like I looked, the knives had the logo on it, as did some of the plates. I like their happy hour, but mostly because there's a lot of free appetizers to be had with the ordering of one drink. Monica is a very engaging person though, even though her farmer's market has dropped off a bit, but I love her concept-- I just wish the food were better.

It's not a nightmare, Beaver's I believe started interviewing for staff last week.

didja have the goat brain masala?

After thinking about it for a little bit, why would Tre need the title of top chef anyway? I think this was his launching point for his restaurant, and he's been twice nominated for a James Beard already... from Texas of all places. Though I will say 100k woulda been nice, I think this A) gives him a loyal following and B) gives him a legitimate shot in hell to win something other than best chef southwest and/or something like a f&w best new chef. Either way, I'm sure he knows personally that he could outcook and can see that he outclassed most if not the rest of the field, and he seems pretty sured of himself. There probably sn't a reason not to be.

I'm not sure hung's a lock, I think Dale really has a shot, from what I've seen. (even though he admits he has no knife skills and can't shuck an oyster). Though after Hung and Dale, it's slim pickins. I think CJ is a good cook, but lacks finesse, and I don't think I've seen brian cook a piece of meat yet...

Lemon cucumbers are a different varietal of cucumber. It's short, stumpy, and yellow, and looks like a lemon minus the rough skin. The flavor I thought tasted pretty similar, though slightly less watery than say an english cucumber does. Avec is one of my favorite restaurants I've been to... say.. ever. I'd say it's the type of place a cook would love to hang out after work. Now lets get on with the gastropub. Chef Kahan's been making us wait way too long.

Why should he, he got friggin robbed.

Was it just me or did Lia look possibly 10 times hotter than anyone else on stage. (including Padma) I like the look of Perilla. Food looks honest, in a nice setting. Something that I'd like in my neighborhood. The rest of the show was pretty boring. It looked like only four of the five contestants actually had anything to say while everyone else just sat there with their thumbs up their ass. Oh well. Lets get on with the friggin show.

No, I haven't heard of the place. What regional cuisine is it? Unfortunately, I'm not sure. But the noodles and dumplings are wonderful. It's on Highway 6. And everytime I've been in there, it's packed with Chinese, so I don't think it's Westernized. You might give it a try next time you're in Houston. ← Yes it's in the back of that mall on the right. The cuisine is the same, northern chinese. I personally like Lucky Pot better same cuisine, same shopping center, few doors down. Ask your parents to take you to Sinh Sinh next time. Of the entire menu, I believe they have less quality stuff, but their seafood is live like the spot shrimp, live fish, live softshells in the summer. etc etc.

To speak to the lack of stabilizer, you're not allowed to bring chemical additives or other special tools into the kitchen during the main competitions. That's why Marcel couldn't easily cook sous vide and had to wait until the finale to bust out the hydrocolloids and various other starches/sugars. Yeah but you can still add gelatin or egg whites can you not? It doesn't make a foam stay forever, but it helps it get to the table and stay long enough to make an impact. Not sure exactly because I haven't worked with foams enough, but I'm pretty sure adding either will help it stay. Is it just me or does Hung seem to be playing a schtick just to either A) be a character or B) make him stay longer because from what I recall, most people who defend their own dish to no end stay a lot longer than people who think they may go home. I was almost sure either Casey or Sara Nguyen would go home. I could see how cold polenta with smoked trout wouldn't taste absolutely fantastic though... it sucks, I liked Lia's dishes previously. Even her ill fated franks and beans.

Michael Symon and Aaron Sanchez were on the Melting Pot way back on FTV. If that counts.

Odd, I'd read here in the Houston Chronicle that Robert Gadsby had left his position here at NOE to pursue the "Next Iron Chef" competition among other things. Don't see him on the list. At least they're making some sense in picking a new iron chef this time. As opposed to the debacale this is cat cora

Just to note. Robert Gadsby left Noe, as did the chef de cuisine so the restaurant may be in a large flux. I'm not sure exactly who's in the kitchen right now or what the state of the restaurant is. I read in the chronicle that they're launching a nationwide search for a new concept chef. (Chef Gadsby left his position as exec at his LA position too, I believe) I was really underwhelmed by T'afia the one time I went for dinner. I do, however really like their happy hour. If you buy one drink, you get all the free appetizers you want. There's a large selection of them and they're nice and creative and quite tasty.

The collection of Wynn Restaurants are an updated and in my opinion better version of the bellagio restaurants. Note that I prefer Jean Philippe Patissarie to the Wynn's patissarie. Again, both places have their better points in cuisine but in my experience, Wynn's was better overall, though I think Bellagio could outpoint Wynn in it's lunch service. Alex is my favorite restaurant overall in Las Vegas just because of it's ability to be an oxymoron -- simple, yet complex. Bartolotta has the same quality. Having eaten at the current other "top notch" Las Vegas Guy Savoy and L'atelier (not the mansion) Robuchon, there was just something about Alex that would make me want to go back over the other two, which are fantastic restaurants in their own right. Back to your original question, as an overall standpoint I think the strong points of Wynn are better than any other hotel (Wing Lei, Alex, Bartolotta, Red 8, I can't comment about Okada because I only ate there when Takashi Yagihashi was there) and their weaker points such as the buffet and new american and lower end concepts such as the Country Club, Tableaux, and that cafe on the green thing are either comparable or only slightly lower (in my opinion) in a quality standpoint. On that note, I would also like to say haven't been to every single one of their food outlets, and I've heard Boulud Brasserie really was disappointing. If you go, be sure to report back! And also I would just like to say at the Wynn, you've really got to open that pocketbook especially versus other spots on the strip. haha. However, vacations are hard to come by for me, so I'm willing to break open the bank. Have a great time! We want an extensive report.

yeah the fries are pretty good. The oyster nachos aren't bad either. All the entrees I've had were really expensive and underwhelming.

You're right. I have a favorite of one of those. Unfortunately, it's in Chicago. I wish there was an Avec here. Sonoma has a program where basically everything is open. I believe there's only four or five bottles I think? That aren't open on a normal basis. Which means by the glass. is. pretty huge. I wish they had less California though. There is an Inheiritence Petite Syrah that I absolutely love. Also there's a Pierre Armendieu Chateauneuf du pape that's fantastic as well. I like that place. I hear down the grapevine (no pun intended) that there might be a food forward wine bar being opened by a "big player" being opened in the suburbs sometime either late this year or early next.

Having been more than a few times I think Max's started with a good concept, but with how the place has been presented, the place has been turned into a bar more than a wine bar. There's been girls dancing on top of the bars, shoot and miss service, the food can be good at times, but the whole place has turned into a place to go get drunk rather than to enjoy food and wine. I think that has its place, but I'm not sure that's what the owners were thinking of when they started the place (I think they originally wanted it to be a sort of a Texas-version of Au Pied de Cochon in Quebec) If you want to go to a place that's loud, filled with scantly clad women and drunken cooks/chefs, this is the place for you. Some days it's a cool place to hang out, some days you just want to sit down, talk with friends, and enjoy a really good glass of wine. Maybe some cheese or a pizza or something If you want that, I'd suggest Cova (the one on washington, not kirby) which has a really great selection of wines, decent food, and it's not bar-like. Or Sonoma, which is on Richmond between kirby and eastside which is my current favorite. The staff is really nice, they know their stuff. The wine list isn't extensive like Cova (which also doubles as a retail store so if you pick a bottle, you get charged a corkage), but it's well selected, no gimmicks attached. On Saturdays they have live music, but otherwise it stays at a medium hum. I've also been to the tasting room in midtown and the corkscrew on washington. Decent places, I like the selection at Sonoma/Cova better though.

Yeah, I believe the green stuff in both pictures are arugula. Unless it's hidden underneathe a pile of foliage. Rapini is broccoli rabe. Having been to all three restaurants, Vespaio, Vespaio Enoteca, and Dolce Vita, for the price, food, and wine, it would probably be a toss up between Enoteca or Dolce Vita depending on what I'm craving. Dolce Vita has by far a better wine variance and selection, and the food is solid though sometimes hit or miss (the pasta specials are especially so) Everything I've had at Enoteca in the two times I've been there have been very, very good. The small antipastis are better, though I will say dolce vita has the edge on salumi. Though dolce vita's pizza selection is better, I say the quality is better at enoteca. Especially if they dual Prociutto pizzas. The one time I went to Vespaio, the service was so so, the food was so so, and the wine program was pretty sparse and close to what enoteca offered. So I'd rather go to enoteca. Either way, if I'm craving Italian in Houston, I go to DV, if it's Austin I got to Enoteca. Both are good. it's hard to say who's better than who.

Mi Luna is in Rice village. Good starter place. Food isn't bad, but it gets really loud and the drinks are extremely overpriced. Solera was pretty good last time I went, but the place I've been going to most is Rioja. Everything's well priced and the food is pretty spot on. Catalan is a good Spanish "style" place that isn't tapas, but has pretty good food.