Peter

You know, this place is about 1 month and the blog is fascinating. There seems to be no expense spared in terms of equipment and ideas -- cold smokers, freeze driers, etc... They want to want to make EVERYTHING from scratch; bread, butter, curing meat, etc... The blog is really good reading, and the restaurant appears to be very interesting... If you liked Alinea development, this is good too! http://l2o.typepad.com/l2o_blog/

I've hesitated posting so as not to fuel the fire, but after the NYT article yesterday, everyone knows they're back! Plus, I have a possibly unhealthy obsession with the place....being told by chef that I cannot come back as often as I do, since I see the dish and he would prefer I have different dishes... Anyway, the above menu is the same that we had...it's fantastic. Ask about how they get the antelope when you get the dish...from a thousand acre free range reserve in Texas for example. They take great care with not just there cooking, but their food products as well. The beer & cheese in the beer/cheese soup are both from Shimay (sp?) monks in Belgium... I love the combination of passion, lack of pretension, the quality of product, with the totally pushing the envelope creations. There may not be 100% hits, but even the misses are a tremendous effort. It's the best...keep trying, it's worth it. If they are not too busy, make a new reservation for a couple months out as you are leaving the restaurant...that has worked!

This is great stuff, I am also interested in making non-wine vinegar. Apple cider vinegar, actually. I own and orchard & cider mill, so this seems to be the next logical step! I know large scale production will be different, but want to experiment to get the flavors. So, any advice on apple cider vinegar??

Well, to send you all over the city: Bleeding Heart Bakery (chicago/damen) is attempting to be the first certified organic bakery in the city...great stuff and a fun place. Bittersweet Bakery (Belmont) is a classic with beautiful stuff. Pamela Fitzpatrick at Fox & Obel (Illinois St.) makes the best bread and pastry in the city...it's a gourmet grocer. Enjoy.

My wife is from Canton as well, and although we get back only once/twice a year or so....she concurs on Ricky Ly's. Also recommends John's Bar; good casual bar with way better than average bar food (with some Greek stuff thrown in)... good luck!

They are both pretty good...the vendors vary a bit, Wednesday is a bit more "chefy"; Saturday is a bit more "consumery". but both have vendors, food booths, music, chef demos in the morning, seating and such. There is validated parking next door. If you make it, look for the Seedling Booth and come say hi to a fellow e-gulleter Peter (me!)...have a good trip.

I'be been to May Street several times, and have almost all amazing experiences. I was kind of hoping to keep it a secret, we send out of towners there...and send in-towners for their "special" meals. I've hand incredible and interesting stuff. Plus, I am a fruit grower and do sell locally, and they are a good and consistant customer, so I do know (when they can) buy locally and seasonally!

We have our tour coming up in a few weeks, and I have heard/read mixed reviews on wine pairings...most on this thread have complimented the pairings, but I have also heard about mis-matches and the inability to pair with all courses. Any pros/cons -- recommendations on the wine portion of the meal?

I've been to two of the new ones listed: Terragusta is really good. Hard to get in for dinner, but lunch is pretty open. Very small place, tiny tiny kitchen. But the pasta is unvelievable. I guess they do make it every day, so they have been out of occasion...but wow. I also tried the Pizza at Spacca Napoli; maybe they were new...but I just didn't get it. The pizza was bland, and the crust was raw in some places...burnt in others. We were told that's how the authentic pizza looks. Hmmm... I'm excited to keep trying others though...

Well, we are too! If you happen by the Green City Market, look for the Seedling guys...a fellow e-gulleter (me! ...who quit his job and bought an orchard about 2 years back...shameless plug...sorry. But I got so excited about the season, I figured I should just grow the stuff!

I have not used the book, but often do a refrigerator rise....I do the first rise in a standard warm place...then punch down the dough, cover tightly and refrigerate until ready to go.. It still rises very slowly, but adds lots of flavor. I take it out, bring to room temperature, shape, rise and bake...

Well, we will see you Sunday! I understand it's 5:00pm to 8:00pm on Sunday....I think regular reservations apply to Friday & Saturday. Last rumour I heard was that Shawn was out of town, but everyone else is in....of course, that's totally unconfirmed.

I'm in! Wow, dinner on Saturday night...and truly blown away. Even with all this write up's, we were still surprised by the food (based on how the restaurant looks!) The egg yolk ravioli is truly spectacular and special. They are moving it to the appetizers with the menu change we were told...good thing..I think a main course of 9 ravioli would by way too rich! The food was tremendous and complex as stated above...but we were also wowed by the small touches and samplers: we also started with the cardomom marshmallow with the carrot juice & cardomom broth shot. The palate cleanse or raspberry purre on top of sunchoke puree with sunflower sprout was so unusual, unexpected and unbelievable. We got the "treat" aftweard of a melon ball of apple coasted in a crispy sugar coating - yes, the caramel apple. Great stuff...

My questions then is...is this true for all "old world" cuisines? I recall eating fairly recently at some Polish restaurants (including big buffets!) and being surprised about the amount of people, and families with kids...so, is this phenomenom true for other old world style restuarants or are we noticing it just in German food?

Thanks all, great stuff! We are renting a car; we are staying in Cintra, Coimbra, and just outside Oporto. Looking foward to it!!

We were to vacation here in the states in November, but have been hurricaned out! We are now thinking about exploring Portugal, which we have never done...but need to figure it out ASAP... I think flying to Lisbon and going up the coast (train or car?) ending in Porto region would be a great trip. Is it? Any advice? We would have about 10 days so that may be pushing it... I have printed 3-4 great threads on dining in Portugal (but they seem mostly Lisbon)... Any thoughts, ideas, recommendations would be greatly appreciated!

Not a Charlie Trotter restaurant.... Anyway, we love Angel Food Bakery at 1636 Montrose. Very cute, fantastic pastries, and some fun retro products as well!

Really enjoyed it! Went there a few weeks ago on a weeknight, so we were able to get in. We really enjoyed the atmosphere...warm and inviting, not going for the colder contemporary look of many newer restaurants... Wait staff was very knowledgable, and very nice. Unfortunately, memory fails me on what we ate....except for the dish that makes a night "memorable". They had an escargot on the menu very different from the traditional garlic & butter...it came in a great presentation on asian soup spoons...but one bite and OOPS...someone was VERy heavy handed on salt. It was immediatly whisked back to the kitchen with apologies, the server came out and agreed, that yep, the chef agreed it was overly salted and sends their apologies...a new dish came out and it was still taken off the menu. It was so nicely handled, it actually improved our experience. So, food good...service great...atmosphere warm and comfortable. Hope that helps!

I have to second Zingermans. www.zingermans.com They scour the world for great products taht I just don't see anywhere else. We are using Violet Mustard (made with grape must) and French artisinal olive oil tonight! Man, some of this stuff is just incredible... I believe they ship breads and cheeses too...

Went last Friday, after dinner...sat at the bar for drinks and dessert. We got there about 10:30pm and the place was rocked!! No open seats at all, which was incredible since on our drive there...we saw plenty of empty seats elsewhere. Okay, first impressions...the place is very well put together, it has this great brown/beige color scheme that just screams chocolate, and some beautiful wooodwork too. The staff was very friendly and accomodating even though they were obviously slammed... We had a nice drink off the dessert wine menu and a hot chocolate, both great and perfect matches. The desserts are composed and beautiful, not comfy chocolate feel, but very upscale. We had the chocolate chocolate dessert which consisted of 2-3 different concepts put together (I don't remember what!!), and the brioche donuts with chocolate dipping sauce -- Great! We plan on going back for dinner...but go early or go late...or make a reservation!

Hey, sounds interesting good luck! I am/was a food marketing guy...more and more obsessed with good food and good food product. My summers were consumed with farmers markets...only grocery stores when we had too! When I found out my favotire fruit guys were retiring, I...um, quit my job and bought the orchard! So, now, I grow and sell fruit. How's that!

I haven't been to Trotters in a year or so, but have never had a bad experience there (okay, only 4 visits or so); I have always found them super accomodating, fantastic with wine pairings (never had the hard upsell); and found the food progressive, interesting and fantastic. I will admit my first dinner there many many years ago was an epiphany in fine dining (which my lead to a soft spot); but I've had very few meals that compare. Just because they've been at it longer than most doesn't mean that its tired. That being said, looks like an updated visit is in order!