Sethro

Yep, I've cut all of mine in half.

Yes, 7 days a week.

Ok I get it. I bake everything on either half or full sheets, so I looked at the blocker and thought "huh?". I would like to get an adjustable guitar cutter one day...

From googling it, it looks very difficult to use on anything larger than a loaf of bread. Don't you still have to cut the item into managable chunks with a knife before moving it to the cheeseblocker? If so, that seems like an awful lot of work for something that retails at over $100.

Whoawhoawhoa... Supertacotruck delivers???

Thanks again for comming in, I'm glad you guys had a good time. Let me appologise, becuase you guys were supposed to be seated in the main dining room, but when you upped from a 5-top to 6-top on opentable, we didn't get the update in time (apparently) and there were no 6's available at that point on the third floor. I know your server also has a hard time speaking loudly. She does know all the dishes very well, shes just too quiet!

Oh, another good little find is the Capital Market on 88th and Columbus, where Mon-Sat a little old Dominican woman make KILLER chicken soup and good fried chicken, plantains, et all.

Pizza: Pizzabolla American Chinese: 88 Noodle House Brunch: Nice Matin Italian: Nonna or Celeste Seafood: Neptune Room Japanese: N/A (maybe the UWS Gari if you have money to throw away) Burgers: Nice Matin or Friehouse Wings: Blondies Mexican: Great Burito

Frederick Akino.

Went to SM after work today, to try my boy Derricks summer dessert menu. Had an awesome thai basil panna cotta with market strawberries and gingersnap soil. Also, some really fun chocolate covered watermelon on a stick! His stuff is really cool, anyone into funky desserts should give it a check.

There's a nice strawberry special right now. Otherwise I guess it depends what you're in the mood for...

Gelatin is not fat soluable. I think you'd need to disolve the gelatin in water and then use someting to emulsify it with the oil in a high sheer. Maybe meth-cel can do that...I don't know.

I haven't tried everything, but I like: Fatty Tuna Carpaccio Tebagyo Sautéed Miso Marinated Black Cod Teriyaki Foie Gras

Of course the Eg discount is real! ----- APPETIZER----- Tuna Carpaccio topped with fried garlic chip & scallions Tebagyo teriyaki chicken wing stuffed with pork dumpling Tuna Summer Roll watercress, cilantro and yam potato in rice paper, with spicy soy sauce Fluke Carpaccio served with pine nuts & red beet salad Scallop Carpaccio salted seaweed & fresh tomato salad with original garlic sauce Hamachi Tataki served with shiitake & shimeji mushrooms marinated in garlic ponzu King Crab Croquette topped with fresh sea urchin King of Kimchee CHANTO’s Signature Dish Today’s Oysters served with a trio of sauces (add $5) Fatty Tuna Carpaccio served with jalapeno with ginger sauce (add $8) Today’s Chef Sashimi Platter (add $10) ----- ENTRÉE----- Sautéed Miso Marinated Black Cod served on a bed of white & green asparagus with sake kasu sauce Yuan Style Sautéed Salmon Japanese tartar sauce with balsamic glazed burdock roots Oven Roasted Organic Chicken whole chicken leg marinated in miso yuan sauce with sautéed vegetables Hirekatsu Japanese pork loin cutlet served with white rice & sesame tonkatsu sauce Hanger Steak served with vegetables & moromi(whole grain) miso sauce Giant Shrimp Tempura served on a bed of balsamic rice salad Teriyaki Foie Gras served with lotus root pancake (add $8) Grilled Rack of Lamb served with kinzanji miso (white whole grain) & mashed potato (add $12) Special Select Charcoal Grilled Sirloin served with jyaga butter and wasabi soy sauce ( add $12) ----- DESSERT ----- Sticky Coconut Cake with watermelon dumplings and condensed milk gelato Yuzu Scented Cheese Cake with matcha mascarpone parfait and raspberry salad White Sesame Tiramisu with caramelized banana and milk chocolate sorbet Tofu Panna Cotta served three ways, with peach compote, yokan and gingered blueberry CHANTO Chocolate Fondant with plum wine geleé and vanilla ice cream

I'll just scan the menu and post it sometime tommorow...

VERY outdated and uninformative. Here it is anyhow...

I'm doing the desserts over there (well, over here). The restuarant is reasonably priced, high-end dining. There's 2 lounge levels and two dining levels, so you can kind of pick and choose the atmosphere you prefer. The food is not very fusion-y at all, more like Japanese influenced American fare. The service is extremely well-trained and attentive and that's kind of what we hope will help differentiate us. Definetely not trying to out-Nobu Nobu or anything silly like that. Its in a completely different vein. If you guys want to come in and check it out we'll give you a 10% discount, just say your Egulleters (Eguleteers?). Trying to drum up business anyhow, our PR is weak as hell. There's a $45 3-course (plus amuses, intermezzos and pre-desserts) prix fix that I can honestly say is an amazing deal. I'd recomend trying that.

Can't wait to get in again and check out the new menu. Happy to pay for it too, I think most criticisms here should be weighed against inordinary expectations. Service issues aside, that is.

I never ate from the first menu, but from what I read, i looked way less conceptual/heady. The current menu requires alot of though, wheras something like "voyage to India" as pretty much a no-bainer. Although I immensley enjoyed my one and only experience at R4D, I would describe the food as interesting more than delicious. IMO thats totally valid though, and a very worthwhile experience.

I think K-town dining is about as mainstream in NYC as C-Town dining. There just haven't been many attempts at fine dining Korean yet. The only example that jumps to mind is D'or Ann. Obviously adjustments have to be made before any cuisine can become mainstream with a culture it isn't inherent to. Look at the difference between sushi dining in Japan and sushi dining in America. Big maki rolls covered in avocado are an adjustment that suits the intended audience well. Nobody has made attempts to "friendly-up" kimchi and the likes yet.

My meal at Buddakahn was excellent. All the dishes were at least good, and some were terrific standouts. My only caveat was for the cocktails, which I hated universally.

Again, tonight. My first time not doing the tasting menu, we opted to share ala carte items instead. WOW the ala carte entrees are BIG. I was surprised. Pickled beef tongue, fried mayonnaise, onion streusel Still great. The mayo was nice and hot tonight. I've had it come out a little cooler and congealed once. Hangar tartare, pickled Asian pear, amaro, bernaise ice cream I love this dish. All I can say is that the quenelle of bernaise ice cream oughta be bigger. Its a tease. Foie gras, beet, candied olive, pea soil I requested it off the tasting menu and got my wish. Still easilly the best foie prep I've ever had, and one of my favorite dishes of all time. Foie gras, watermelon, pistachio, sea bean, lovage Surprisingly, I didn't like it. Watermelon is one of my favorite ingridients, but it didn't work for me with the foie...I think it either wasn't a great watermelon, or it was handled in some way that's result was a flavor inferior to the raw product. It wasn't a terrific piece of foie either. A little oily and stringy. Squid noodles, basil something, something consomme, something I forgot altogether Loved this. So bright, clean, and summery. Beautiful colors too. If I go back soon I will look foward to having it again. Mediterranean bass, charred lily bulb, rhubarb, parmesan This was a homerun. Branzino was the fish tonight, and it was cooked perfectly. The parmesan puree had an amazing texture (I'm guessing a pureed agar gelee but who knows), and was a perfect foil for the twangy rhubarb. Monkfish, risotto broth, fennel, grapes, anise hyssop The monkfish was nice, the fennel was great, and the broth was very hard to taste (partially because it required tipping to bowl at a strange angle just to get it into the spoon). I liked it alot but in retrospect its kind of forgetable, aside from its cool presentation. Ocean trout, tomato-chickpea, cucumber, pita puree, falafel spices Here's something WD rarely does: use ethnic ingredients in an ethnic dish. The only other example I can think of is the tofu noodles in miso soup. The dish was supposed to be all falafel up-side yor head, and totally was. The fish was amazing, I guess sous vide, in any case what a great texture. Everything on the plate was great in fact, a terrific dish. Pork belly, sauerkraut spaetzle, swiss cheese consomme, romaine I liked the flavors a good deal, but oh my lord, that is too much pork belly! For me at least. I would have liked a little more crispness or char on it too. Loved the swiss cheese consomme though. Cool dish but too heavy for me in the summer. Rack of lamb, cranberry beans, parsley root, tamarind-cashew Great, great, great cut of lamb, butchered beautifully. I loved the slaw too. The rest is a little fuzzy too me, but I liked it a lot. Conbread ice cream, corn soil, pea shoot Very good, and it tasted like cornbread, not just corn. A girl at the table commented that the corn soil was alot like cornbread crumbs, and while I can't really argue, I somehow imagine its much more complicated than that. Local strawberries, black olive oil cake, bitter orange puree Freakin great strawberries. Intersting cake, I don't know what black olive oil is, but the cake was a dark, mossy green. Probably one of the most simple yet stunning presentations ever to come from Sam. I wish there was something a little herbal in the profile, and maybe the bitter orange wasn't necesary, but it was a super-good summer dessert. Soft chocolate, sesame ice cream, ancho caramel, peanut powder Another ethnic, borderline fuison-y dish tonight. Soft chocolate was brilliant. Recipe please! The sesame ice cream was waaaaaaaay better than any other sesame ice cream I've ever tasted. It tasted more like pure sesame than a mouthfull of seeds. I don't know what besides steeping he does to get the flavor, but its so worth it. The caramel had a nice bite to it, but the paper could have been anything (or nothing) in contrast to everything else. Parsnip cake, coconut-cream cheese sorbet, carrot, walnuts Really good, but not something I really wanted in the summer. I'm still a huge fanboy of the foam enrobed sorbet trick, but Grapefruit in grapefruit has yet to be surpased, or even matched so far as that category is concerned. Tonka bean brulee, sour cherry, marjoram I have never tasted anything like this before, and thats what I really want to leave WD-50 saying. Its still lingering on my tongue, undefinable. I didn't love the texture of the brulee (spongy?), but I guess some sacrifice has to be made to have it in log-shape. This is the dish from tonight I'll think about for a long time though. Caramelized banana, smoked chocolate ice cream, stout I had this a month ago and it tasted very different. Tonight it was way more aggressive. The banana tasted distictly of sausage too, everyone noted it. I...uh...the foam was good... Sam says you could smoke a cigar with this one, but you shouldn't eat the cigar. Very weird tonight. Warm peach, coriander granola, iced cream Maybe the prettiest dish I've ever seen. I wish I had a pic of it. There was a virbrant, dark green, glossy cilantro puree that knocked everybody's socks off. The peach mousse (gelan?) was awesome too. I also had a few Malta Fizzes that I was just crazy about. Rum, Malta, and I forget whatelse. Think of a cross between a chocolate egg foam and a nice heady beer. Once again WD and SM (who has been absent from the kitchen EVERY time I've been there! Bummer...) delivered in spades. Everyone had a great time. The service was impecable. New server Chris is a guy I worked with at Nobu and he is a total champ. I'll be back again sooner than later. You're still the best, baby.

The Fench Onion Soup.

What percentage do you use CMC at in the ice cream base? Do you still use other stabilizers in conjunction with it?

Not a fan of their bittersweets, but their white is one of my favorites.