Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by jrt

  1. Everyone's food looks amazing--I cannot keep up.

    Tonight I made a lazy dinner.

    Miso soup (with enoki mushrooms, tofu, and green onions), an assortment of store-bought oshinko, and sticky rice. Nice and clean.


    That looks perfect. Do you use a homemade dashi? I have been using some powdered stuff from a tube-like packet...

  2. My spouse was embarassed that I took a picture of our Rose, but I thought it was a good wine and a good pairing.


    Never, ever get embarassed about rose.


  3. jrt, did that stuff happen recently (that is terrible you were seated then not allowed to order!)? I've only been going for 6 months or so.

    Yes, sadly. All of our unfortunate incidents there since December.

    Edited to add: not only were we once seated and then told the kitchen was closed, but we once actually placed an order and had drinks in front of us when the server came back to tell us the kitchen was done for the night. I've never had that happen anywhere else, ever.

  4. I'm not at all surprised to see such a wide variance in quality of experience at Stumbling Goat. My fiance and I, when we started dating, went there quite a bit and loved it. All of a sudden, though, the food slid some and seemed both mediocre and like they were pushing the concepts a bit much. They closed on us more than once (meaning they sat us and then told us they couldn't feed us) and their hours seem erratic to say the least. At least the wine list has been pretty good.

    It's a bummer. I really want to like the place again. That neighborhood needs a restaurant like that.

  5. Ahh, oil from the rear end of a goat. :)

    There's a restaurant here in Seattle (Lark) that uses it on a simple cauliflower soup and it's wonderful. I've recently had it on steak tartare and it's perfect there too.

  6. I heard there's a bit of a change in the kitchen staff... last night's cod special (wrapped in a grape leaf and grilled) was delicious w/the grapes and risotto-like rice. The room is a little weird, I think, but I can't wait to go back w/my young daughter. The kid-friendly nature is really cool.

  7. the rilettes are great, but the parfait is out of this world...

    the lemon parfait? agreed. ethereal.

    no, the chicken liver parfait

    Well, that lemon parfait is downright amazing. The two other people I was with were literally unable to speak after tasting it.

    A few days ago the scallops turned out to be great, too. Damn I love Lark.

  8. I once read about a guy who worked in Chinese restaurants all of his life and ended up importing wines for Asian restaurants all over the world. The formative event for him? He was a teenager and a well-known restaurant critic laughed at him when he asked the gentleman if he would like a glass of wine with his dinner. Decades later, he watched the same critic order something off of his own wine list. :wink:

    I think the thing about price is pretty much spot on. Keep in mind that finding good wine in average American restaurants is a pretty new thing here in the States and Asia isn't exactly widely known as a major wine player (though that is changing, too).

    Typhoon! seems to do okay... but like Wild Ginger (a restaurant I despise), it is on the higher end of the price spectrum.

    Spicy Thai for me demands sparkling wine. Mellow Vietnamese begs for something pink. Damn that sounds good right now.

  9. Bon Vivant - Everywhere has their pros and cons.  While I like these classes, I hate the fact that you have to buy a series in order to enjoy occasional classes.  To try their classes, you can purchase one for your first class.  After then, you have to prepay in blocks (5 or 10).  I tried to beg my way into a class without buying the series and they said no.  Then once the class approached and enrollment numbers were low, they called and said "we can make this one exception."  Turned me off to them entirely.  Too bad.  This is the first place I took classes at and I really enjoyed it, but I went elsewhere.  People I know that have taken her series classes really enjoy them though.  http://www.bon-vivant.com/

    This was exactly my experience at Bon Vivant... you nailed it on the head. Too bad. I'll Try Culinary Communion now, thanks to your recommendation. Thanks!

  10. Wow... well, this is my first attempt w/cubed chuck. I agree: cubing it is a pain, but worth it. This batch was done in the Bayless style (that is, with a toasted ancho starting "sauce") but I used ground lamb, ground veal, and a big ol' cut of chuck. All of it was worth it. The main thing missing here was a bit of spice... and while I'm not a beer drinker (that is, I'm allergic to it if you can believe that), a local crappy beer is necessary w/chili...


  11. After steering clear of Place Pigalle for the past 4 or 5 years, I've had a couple of really nice meals there lately.  Bill also has a well chosen wine list, and his reserve list has some of the best deals on it in the city.  Not necessarily underrated, but it certainly seems due a bit more attention.

    GF and I had a lovely time at the bar 2 weeks ago, celebrating my birthday. the friendly and attentive bartender (Shea/Shay?) steared me towards a 20 yr old Van Winkle bourbon. Damn him! The mussels were very tasty and their presentation was sweet. We will be back.

    I quite like Place Pigalle; the only reason I don't go more often is that I'm not usually in "the mood" for it if that makes any sense at all. The atmosphere in there is a little weird, I think: small but a bit cold. It's probably the only restaurant where I'd bother ordering chicken since they're one of the few kitchens I've seen that won't cook the hell out of it. The view is lovely there.

  12. Tony Bourdain's comments on the subject of Eggs benny made them forever after unpalatable to me. I think that was near the beginning of Kitchen Confidential when he explains when and what he won't eat in a restaurant. My copy has been on an extended loan or I'd quote. Anyone got a copy at hand?

    I was thinking the exact same thing; since we're already raining a bit on the parade, might as well give his quote:

    ''While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the bread crumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri dish of biohazards. And how long has that Canadian bacon been aging in the walk-in anyway? Remember, brunch is served only once a week -- on the weekends. Buzzword here, "Brunch Menu." Translation? "Old, nasty odds and ends, and twelve dollars for two eggs with a free bloody Mary!"''

    On the other hand, there is this... weird... website on the subject

    All that being said, I myself still eat the stuff and like it a lot. :biggrin:

  13. OK chuck you have just been appointed the guy to do the taste test. They have been putting that place together forever. It seems like over a year. I  have this feeling it is not related to Taste of Soul. I may be wrong but I saw a guy unlocking the door and he was a young lawyer looking whitebread guy. If they have good stuff they may do pretty well over there.

    My understanding from one who contemplated employment there was that yes, it is related to Taste of Soul.

  14. Quick one from my father: he decided to make my brother and I some Spaghetti-O's for lunch when my mother was away. He thought they were condensed, like Campbell's Soup, and added a can of water. It separated in our bowls before our eyes.

    I haven't eaten that awful canned "pasta" type of thing since, and I thank him for forcing me to seek out better foods -- even if it was on accident.

  15. .....

    There's an energy and comfort level about Maekawa that I think I didn't really capture. It's hard to imagine ever turning down an invitation to go there.

    Most definitely. It radiates great vibes to go along with the snackyness. Mmmmm, takoyaki.

    Amen! Maekawa is a kick-ass restaurant. The first time I went, I went with a bunch of like-minded friends. There were six of us young-ish guys eating like madmen and drinking our proverbial tails off. Some calm-looking Japenese men were seated right next to us and one of them eventually leaned over and poked my elbow. I turned around and he said, "You want eat sperm?"

    My friends, naturally, all stopped their conversations and nearly gave themselves whiplash by turning in my direction. I smiled and tried to say, as politely as I could, "Sorry, I, uh, well, no, no sperm... thanks anyway."

    The guy poked me again and said, "I ordered it already!" Just as he said it, the server delivered a plate of shirako (image). My friends stared, totally agape. I put the whole damn thing in my mouth. Whether or not it's purely a psychological response to what it actually is (a cod sperm sac), I must say that I won't have it again... its texture was uncomfortably creamy.

    As the night went on, the neighboring table and ours got into some "we can order more drinks for you than you can for us" contest. Needless to say, much of the rest of the night was a blur.

    ...but that kind of experience is typical, I think. If you're in a good mood, it's essentially impossible to have a bad time there.

    edited to add: And I agree about the takoyaki. Fantastic.

  16. Bar stools aren't comfortable...if you are gonna go enoteca italian ish...the bar is for standing...tables are for sitting.  I would also look into half tastes, maybe a 1.5 oz. taste of a taste may be quite profitable and nice for the customer to try those 90+ point wines!

    I really agree with this suggestion. Tables and standing room allow for a great format. Even in the States, not that not many wineries have their tasting rooms setup w/barstools.

  • Create New...