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Everything posted by Akiko

  1. What makes you think its his dish that has traveled to New York and not Gabrielle's that has traveled to Clerkenwell? I am actually in the process of relocating myself from Manhattan to London and am destined to be home shopping in London next week. St John's is on my list of places to visit, and I will definitely have his parsley and bone marrow salad... along with other dishes! Best, Akiko
  2. Here is the link to the article that Gabrielle from Prune wrote for Food and Wine Food and Wine "A Rogue Chef"
  3. Okay, I must defend... Everyone has their own taste... I guess, but I'm bewildered by the response concerning Prune. I am a huge fan of Gabrielle because her food is simple.... I'm really tired of all the accolades given to chefs like charlie trotter when I know that despite what you expect, the food is not freshly made... and visits to restaurants of the "great chefs" have been a hit or miss affair to me, partly because there is so much hype and elitism involved. The article in food and wine is meant to be a tongue and cheek look at our "super chefs" and the marketing machines they have become, that to be them maybe sometimes what becomes more important is the marketing, rather than the actual product. What did you have to eat? I know she'd hate that I'm asking this, but was Gabrielle in the kitchen? I love the succulent bone marrow salad with tender parsley in olive oil, lemon, and sea salt. Her goat cheese with shreds of red onion again with olive oil and sea salt on brown bread is excellent. When she has braised short ribs on yorkshire pudding, that dish is to die for, as is the hangar steak in garlic, parsley butter...mmm. I hate anchovies but like her mild dish of anchovies paired with almonds. And the sweetbreads in panko with a lemon butter caper sauce, crunches in your mouth and then melts. When my husband gets the lamb sausages, I want to spoon her dijon mustard straight into my mouth... but have learned that actions like that disgust everyone else at the table (I've been tempted to spoon her pan sauces from her dishes to my mouth too but found that if you reserve some of her delicious just vinegary enough pomme frittes to soak up the sauce with, you'll be better received.) Most of Gabrielle's food has to do with simple tastes married with other simple flavors that marry so well together. The anchovies and almonds is a prime example, as is her radishes and sweet cream butter. Non elitist, not pretentious, I agree, those are things that Prune is not. Bad food? I don't think so. And the comments about the canned beans? Even Saveur has rated Goya's canned beans as one of the 100 best food finds. All Gabrielle is saying is that if you are limited to using products from New York that are in season.... what do you think that menu would look like? I'm willing to bet that you will find some surprising items in the kitchen at a lot of our three or even four star restaurants. New York is not exactly the land of "milk and honey" where we get fresh produce all year round. There is a reason why Alice Waters didn't open her restaurant here in New York City. We create with what is available. Go back... give yourself time and space to enjoy (meaning don't go during prime rush hours on Friday or Saturday night). Of course, if what I've described is not your cup of tea, don't bother. New York City has too many good restaurants to waste a meal! Best, Akiko
  4. I thought about mentioning Prune too as it is one of my favorite restaurants here. But prune is definitely so much more about the food than it is about the scene. People who love their food go there, it's quite artsy but not trendy or sceney at all. Although you may see some models or broadway people who love their food... last time I was there Bette Midler was there with Jackie Collins (or Joan, I get the two mixed up) and her husband. And the time before that Shalom Harlow was there. But if you are looking for regional fare, Prune is what I call American Farmhouse with French touches. It offers some of the best in American produce. Best, Akiko
  5. Thom, I wholeheartedly second the vote for Blue Hill. It's a lovely space and a nice place to go with your partner. The food is creative and delicious, good people watching, good service. And, the chef just won the annual food and wine magazine award for best new chefs. After the issue comes out in June, it will be very hard to get a reservation there. Go while you can. I'll also add to the list Brasserie. The space is ultra cool, cameras that video tape you walking into the restaurant that get projected above the bar, wine bottles that look like they are suspended in mid air behind the bar, a glass staircase to enter the dining area, lucite glass, dark wood... And the food is very good brasserie style food. it's on 100 E 53rd between Park and Lexington. Don't go to Asia De Cuba, the one in London is a better scene and food.
  6. Akiko


    jjijj, are you japanese? I agree with you Japanese tastebuds are different than most westerners... just as everyone has a preference and is probably influenced by their "food background/upbringing". I've seen Mao post on other boards and have always appreciated his views on food regardless of his nationality, as I learn a lot from the amount of detail... although, I'd be interested to know Mao's background just out of curiosity. jjijj, I'm japanese american, lived in japan for several years and grew up in a very japanese household with a very japanese community around me. What are you looking for in New York? My Japanese friends think that Sugiyama is the closest you will get to Kaiseki in america, I myself am waiting to take my mother there when she comes to visit next month. I've been to Nadaman for their kaiseki and back a few times for sushi and have been hugely unimpressed. I haven't been to Kai and on Mao's descriptions have no interest in going. I believe those are the three kaiseki places in New York. Does anyone know of any others? I can recommend a few in Japan though.... Best, Akiko
  7. Oh! I had no idea she set the menu for dinner and there was no choice of what you would eat. On her website she posted a sample brunch menu and that menu seems to have some choices. If her quality of food and preparation is good, do you think that her brunch (which gives several choices and is a simpler meal, at least in most case, with fewer courses to choose between anyways) would be good? Sample brunch menu http://www.sallyclarke.com/cgi-bin/sallyclarke/IntroMenu.pl
  8. I've heard Sally Clarke compared to Alice Waters and if she really is that dedicated to quality for simple and magnificent dishes, then I may have found a restaurant in london to help me feel more at home (am soon to be relocating the London from New York). Is she really all that? And has anyone visited the restaurant for their newly added brunch? Best, Akiko
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