moosnsqrl

I'll always throw in a good word for Quince. It's just one of those places that is so right (comfortable, small, friendly, house-made pastas, well-considered wine list) that I can't seem to leave town without visiting. If La Toque were anywhere else (meaning not down the street from TFL) it would be a no-brainer. We also enjoyed the Martini House not long after it opened, but I haven't heard any recent news of it. Would appreciate an update if anyone has been lately. I noticed Todd H has a menu devoted entirely to mushrooms, which would probably inspire me to walk there from SF, if I had to. Might check with Rebel Rose or Rancho_Gordo to see what's been affected by the flooding (if appropriate - I can't recall when your trip is precisely).

KC Media Digest for week of January 5 - 11, 2006 In the Kansas City Star Food Section I think my fellow Society members can relate to my chagrin...when you pick up the first food section of a new year and Rachel What's-her-name is flashing her toothy grin at you from the cover, it's enough to make you crawl back into your burrow. I knew the job was dangerous when I took it, though, so I took one for the team, closed one eye and focused on the other articles Jill Wendholt Silva previews the coming year in Our Mood in Food (warning, there is a RR-related paragraph). And reviews Sara Moulton's latest book encouraging us to Ditch Dull Dinners. In The Star's Preview Magazine Lauren Chapin visit's local stalwart Don Pepe's newest Cafe Sevilla. Also offers some suggestions for free sips and nibbles. The Pitch Charles Ferruzza and friends find a lot to like about the pan-Latino Cafe Expresso III. Next, Charles confronts his demons, seeks dining companions with heartier appetites than his (I am available with 24 hours notice) and ponders the horrors of McCalamari. <><><><><> Media Digest Notes... Updates from some area media outlets, which do not 'go to press' before we do, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

Not at all, Brooks, not at all.

Maybe it will be time to officially change the spelling to "Flail."

Yes, I'm starting to see the writing on the wall myself but, given they only open 2 nights a week for dinner (at least I think that's still the case), it may take me a while to research this further.

I really think it's just a crap-shoot and on any given day, you can have the best or worst of experiences, since there are humans involved. I would rather take my chances going to local, independent places and have the occasional "miss" than go to a chain where the results are predictable but mediocre. I don't think it's about a chef (or server) trying to please or displease. As Forest Gump's famous tshirt said "s**t happens." Enjoy Detroit and we'll see you in sunnier times.

Great! I'll PM my snail mail address to you.

OK, I'm going to try not to take offense - but I don't blame you. I'd go there with UE and definitely (if you're so inclined) the Frog with me, since each of us seems to be snake-bit and the other. I have a story (which I am reluctant to even relate) about a rather-high-end Chicago place (begin's with T...which doesn't really narrow it down that much, in that town). If you lead, I will follow.

Oh, I don't think it's a matter of agreeing or disagreeing at all. It just seems like I hit some places when they're on their "A" game as do you, but we seem to hit 'em at the opposite times. We had lunch on a Saturday, joiei had a spinach salad (trying to save himself for a sushi-fest later) and I had housemade ravioli (supposed to be pumpkin w/sage butter but as that was unavailable, it was funghi in a cream sauce). Salad was swimming in dressing, which is a pretty rookie error IMHO. My pasta was pretty gummy/gluey the sauce cloyingly rich beyond redemptior (maybe it was meant to be thinned with wine or somthing at service but no one told the line cook?). I ordered a glass of wine which hadn't yet arrived when the food did. I had encouraged my guest to get a KC Originals "frequent flier" card, since he does make it to KC from time to time. Server didn't seem familiar with the concept, disappeared to find out about them, returned with someone else's already-completed application. Removed one plate, seemed befuddled at the thought of removing both at once, left and returned again. Another server had dropped a tray of spent plates very loudly a few feet from our table earlier. You know, those things happen but it was one of those meals where they pretty much missed on all cylinders. I will go back, I just found it amusing when I saw your post that our experiences are like night and day at some of the places we've reported on. It makes me think we need a thread about comically bad experiences at otherwise-good places.

UE, you and I must be on opposite biorhythmic dining cycles or something. My last visit there was pretty disappointing, both in terms of food and service. I felt particularly bad as I subjected another Society member (joiei, visiting from Tulsa) to a very lackluster meal and lamented throughout that we had diverted from the plan to return to Room 39. It's funny that we seem to have 180-degree different experiences at the same places. I can't decide if we should try dining together or avoid one another at all cost. Either way it seems one of us would have a good meal and the other not-so-much.

Now there's a descriptive, evocative expression.

Sounds like you had a pretty bad experience and I feel somewhat responsible. From your report, and Joe's, it sounds like they have some REAL service problems. Having sat at the bar twice, and gotten some attention from the owners/chef, we were fortunate to avoid that pitfall. I am mystified that the bar aspect has taken over, since they mentioned that they intended to have multi-media displays on the flat screens rather than sports, etc. It kinda sounds like, after two weeks, the customers have been more bar-oriented and have driven the direction. Unfortunate for Jon, since he is trying to put forth good food and that's not going to be easy if there are loud, rowdy drunks running things. Funny that we sat at the bar and didn't experience the feeling that we were in more of a bar than restaurant. Just lucky, I guess. In any case, I hope they get it all sorted out. I do think there's a niche there (good food but casual and a price point where you can just pop in for a few small bites without too much rationalization) but, you're right, there is enough competition that they'd better fix what's broken and sooner than later, or they'll be in the weeds in the business sense. Thanks for the update/warning.

So glad to hear you had a nice veg experience. I recognize the limitations of some restos in accommodating dietary restrictions and predilections, but I think everyone has to applaud those chefs who embrace gourmands of all stripes and endeavor to include them in the "big tent" that is haute cuisine. Colby & Co, you rock. Foodexile, I hope you'll provide us with a report when your schedule allows.

You bet they do. But they also (IMHO) give better service generally than their mainstream counterparts, offer wider variety and higher quality, and have very liberal "satisfaction guaranteed" policies, meaning higher waste percentages, among other things. Sure, it's expensive, but there is a value proposition there. And their costs are up-front -- the non-organic stuff (and mass-produced foods of all kinds) have hidden costs (remediating chemical pesticides, health care costs for workers who suffer repetitive motion being just two examples). So, realizing that not everyone can afford to shop there (or other natural food stores, either chains or mom-and-pop), if you can afford to, it's probably a good thing to do.

My personal favorite is a tiny packet of powder, made by the wonderful people at Alacer, called Emergen-C. Available at most health food stores and some drug stores, you mix it with water (tepid works better, if you can handle it) and sip it. That's right -- S - I - P. Don't glug, it won't metabolise/absorb as well. It's full of vitamins and electrolytes, etc, and has some fizz (like Alka Seltzer), is all natural so no danger (assuming you're healthy apart from the self-inflicted wounds) and it really, really helps. Drink that, eat a banana, maybe take your favorite analgesic, go back to bed for 30 minutes (if that's an option) and you will wake up a new person. Happy New Year -- I'm going to be now. Does that make me old an boring?

← Amen...old French men would always drink olive oil before they went out for a night on the town, and they could put anyone I know to shame.

OK, the salient point here is what the hell were you thinking having breakfast at McD's in a mall food court, anyway? That is the true crime.

Great idea, Maggie and I hope everyone rallies to the cause. I certainly intend to try. Seems like there is some twisted version of the old saying about an army going to war on its stomach here, but I haven't had enough coffee to ferret it out. Hang in there, Mayhaw Man. Our hearts are with you and, with luck, our stomachs will join you soon as well.

There I go again, speaking in code. DooDah is (or at least was) a nickname for Wichita (KS). And I'm going to refrain from commenting on your geographic prowess. Good luck with your soiree. I'll be dreaming while you're navigating the drunken slalom. Be careful!

I think you're looking at 48 steps - minimum - and I'm sure there are issues that haven't even begun to surface. You're very brave to even attempt it. Believe me, it will be a megillah.

May I recommend that you use a variety of funghi? They have so much flavor and a meaty texture. I'm not familiar with Candle Cafe but Native Foods does some really fabulous, flavorful stuff.

KC Media Digest for week of December 29, 2005 - January 4, 2006 In the Kansas City Star Food Section When I think of caviar I am generally transported to either the Caspian Sea, Paris or Petrossian in Manhattan. It's going to take some getting used to but, with the ban on imported Beluga, some conservationists in Osage Beach MO are conspiring to add The Ozarks to that list of exotic places. Lauren Chapin reports in Caviar Dreams. Then exploring the other end of the food spectrum, she encourages us to r-e-s-p-e-c-t the humble turnip Jill Wendholt Silva thinks horseradish is the life of the party and 2005's "aha ingredient." Check out the recipe for marinated shrimp if you're still searching for an appetizer to serve this weekend. In The Star's Preview Magazine If you're craving a good bowl of chili, Lauren Chapin says head to The Brick. From the Business section The Power & Light District's high rents are stacking the deck against local restaurateurs in favor of national chains with deep pockets. Please read this article and take a moment to share your feelings about this with public officials, op-ed readers, your neighbors, co-workers and anyone else who will listen! The Pitch Trofi in the Doubletree (Overland Park) isn't winning any trophies from Charles Ferruzza. And I'm with him on the whole New Year's Eve "thing." Here are some dining suggestions to help you ring in the new year on January 1 From the Lawrence Journal World Gwyn Mellinger explores New Year's food traditions from the South See ya next year. <><><><><> Media Digest Notes... Updates from some area media outlets, which do not 'go to press' before we do, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

yep, sorry, I thought "s.o." had entered the common vernacular but apparently not. Tonic does not have a website but they ARE on Open Table, and all of their info can be found there, including the mapquest link for those of you threatening to come from DooDah, Tulsa and points beyond. And I find it amusing that the most KC-related activity on this forum took place while I was asleep. In the interest of generating more buzz for our dining scene, I think I'll go take yet-another nap. And I haven't seen midnight on any day of the year in a very long time. We live on a small lake and there is an island in the middle, ~ 100 yards from our front door. Last year at midnight on NYE (that's New Year's Eve for the chat-and-text-messaging-challenged;-) they apparently had a fireworks display that lasted 10 minutes and we had to be told about it the next morning. Does this mean we've moved beyond middle age?

Interesting...I like the flavor of collards and love the nutrients but no amount of sauteeing, steaming, boiling has knocked down their leathery factor. I'll have to try the pressure cooker. I'm embarrassed to say I never thought of it. Any secrets you'd care to share? I assume there is pork fat involved.

Found ourselves there again tonight (did I mention the s.o.'s office is but 5 minutes away?) and had some repeat tapas, and some new ones. First, the errata...the sandwiches and signature burger are more in the $7-9 range...a dollar or two more than first stated but still quite reasonable. The seared-rare tuna w/seaweed salad remains a solid rec, as does the portobello tempura. Added to my recs are the risotto (the tapa, with candied garlic reduction) and the calamari. With some caveats, the Greek pizza and the chicken-peanut lettuce wrap were viable options...the pizza toppings were good, I'm just a pizza purist and pita is a viable base, but not my personal favorite; the lettuce wrap (like my take on the hummus) was good but my companion expected something Vietnamese-y or Thai-ish, and it was more like (in her words) kung pao chicken. She also added that she would have preferred butter (Boston, bibb) lettuce as the wrap (vs. iceberg). We all agreed that the chili sauce that comes with the portobellos is the best sauce going, and should probably be served with everything...but we're just spicy people). Still, go, go try it. Give feedback. It's a great place to "be" in old OP.