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Everything posted by BrentKulman

  1. If they want a great burger (and I almost never seek out a burger in my travels) Tessaro's is the place to go. Nothing fancy, just an old neighborhood tavern, but I return again and again when I am in Pittsburgh.
  2. My experience in the US is that the German restaurants are almost all Bavarian in focus and the menus haven't been updated in the last 50 years. Even in Bavaria the times have changed and the food in Munich is much more interesting that what is served at the Bavarian restaurants in the US. There is an opportunity in the US for new German cuisine if somebody wants to take advantage of it .
  3. Highland Park Brewery. I make a beeline for it whenever I am in the area. Monkish is right up there as well.
  4. It has been brewed since then and this year it was brewed by Dogfish Head without the other two breweries participating, though it will rotate to the others in future years. http://www.dogfish.com/community/blogfish/members/mariah/saison-du-buff-it%E2%80%99s-time-to-go-solo.htm
  5. BrentKulman


    I had some great succotash at Salt of the Earth in Pittsburgh earlier this week. Corn only, cooked in butter (I think), but prepared with chives and tarragon which created a very tasty twist on the dish.
  6. Having tried that beer, I would agree with your assessment. Before you disparage all gimmick beers, the Funky Buddha Maple Bacon Coffee Porter (much harder to find since you can only get bottles from the brewpub if you are a member of their club) is a truly amazing beer. They also make a number of other gimmick beers that are outstanding, as well.
  7. It does take some time for the Brett to work its magic so you cannot really judge a Brett beer's ultimate flavor profile upon the initial release. I would wait a year or more before making a final judgment.
  8. I really hate loud restaurants so I am with you. I have been to Blacksalt twice (though not in the past couple of years) and really enjoyed the food. The tables are relatively close together but I do not recall the noise level being a problem.
  9. Here are a few recommendations for you in this genre: Brasserie Des Rocs Triple Impériale Corsendonk Christmas Ale Maredsous 8 - Brune St. Bernardus Abt 12.
  10. I had the 12 a few years ago and found it a bit too sweet and boozy for my palate. A very nice beer, no doubt, and worth trying once. But when you get over the hype due to the difficulty of obtaining the Westvleteren, I think I much prefer the Rochefort 10, which is far easier to obtain.
  11. This past weekend, I was listening to The Splendid Table and I heard Lynn Rossetto Kasper pronounce it "bru-SHET-ta." I always thought this was a mis-pronunciation but she's Italian and I'm not. Is this a regional thing, perhaps?
  12. Is he retiring or is he closing the restaurant due to economic issues? My wife and I had an outstanding meal there 10-15 years ago. I would rank it among the top 5 meals we have eaten anywhere.
  13. Another vote for the fried chicken at Loveless Cafe. The place is a little out of the way but a visitor to Nashville would be well advised to make the journey.
  14. I once heard the owner of the Young Pecan Company speak at an awards banquet. He said, "Mah bidness is turnin' PEE-cans into pe-KAHNS." Great line and it sums up the debate.
  15. Absolutely. The brand is owned by Diageo, one of the largest alcholic beverage companies in the world.
  16. That is a powerhouse list. You should be pinching yourself at your good fortune.
  17. It's actually a Vienna Lager. A Vienna Pilsner (were there such a style and in today's craft world you just might have created one) would be much more hoppy.
  18. BrentKulman

    Sour Beer

    Some very good posts, thus far. Just to add a few other American breweries that are making interesting sours, Among the more readily available ones, here are some of the best of the bunch that I have tried, though some are easier to find than others: Allagash (Confluence and Interlude) Avery (Brabant) Captain Lawrence (Cuvee de Castleton) Goose Island (Dominique, Juliet) Ithaca (Brute) Jolly Pumpkin (in addition to La Roja - Luciernaga) Lost Abbey (Cuvee de Tomme, Framboise de Amarosa) New Belgium (In addition to La Folie - Le Terrior and Eric's Ale) Russian River (Beatification, Sanctification, Supplication, Temptation)
  19. One of the few places one can find boudin noir, if you like that dish.
  20. Well, you have now made the beer palate progression. For me, it was first the malty doppelbocks, then the hoppy IPAs and, finally, the sours. Some other Flanders Reds I would recommend include La Folie (not sure whether New Belgium distributes in your area, though they hit a lot of states, now), Rodenbach (been on again, off again in the US - not sure where they are now), Panil Barriquée (shows the prowess of Italian craft breweries), Vichtenaar and Cascade Kriek (another brewery that is starting to pop up in many states). If you haven't already, you should also try an Oud Bruin to see if you like that style.
  21. Well, where are those of us who are Hydrox fans going to get our fix, nowadays, anyway? Those of you who prefer the sweetness of the Oreo cookie to the more subtle chocolate character of Hydrox have already won that battle, to the dismay of many (but obviously not enough) diehards. When the brand was briefly reprised a few years ago, what was produced was an insult to the original, IMO.
  22. Minneapolis has a large Somali population. I haven't been to any Somali restaurants but I would do some research on that topic, if that is the type of thing that appeals to you. Not in an ethnic category, but my favorite place for breakfast in the country is located downtown: Hell's Kitchen. Love their wild rice porridge, among other things.
  23. Looking over the NC towns, I think Shelby should be added to the list, as well.
  24. I would argue that Niche is a destination restaurant. At least it is for me, every time I visit St. Louis.
  25. I would sit on it for a year. I have found the Angel's Share beers to be seriously undercarbonated when released and, as they are bottle conditioned, this problem might resolve itself over time. Also, I think the fusel alcohol taste I find in bourbon barrel beers tends to recede over time, adding better depth and complexity.
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