mcattaneo23

Hello all, I will have the pleasure of dining at Moto on Wednesday night, and just wanted to see if i could get any advice for what to expect, or is it better not to expect anything? Is there anything I should know before I eat there? I have read this post from eginning to end, so I think I have a prety good idea of whats coming, but I just wanted to check. Just to make you all jealous, I will be eating at TRU tomorrow night, but thats more straight forward. Thanks in advace for any help. Cheers

Has anyone been to the Mansio recently, I am loking for some up to date reviews/experiences of this restaurant. Thanks in advance!!

Thanks for the great input, I guess all I gotta do find a way to get a job at these places!!!

I am looking for a job in the Austin area and was wondering what the area had to offer in the fine dining arena. I have heard of Wink, but have not had too much luck in my search for others. I am looking for very high-end, even cutting edge cuisine. Thanks in advance for the help!!

Doc, as I am sure you will discover, I find Manresa to be on the border. Chef Kinch does not take it quite as far as Chef Achatz et.al. He does incorporate some of the techniques such as sous vide cookery, but many of his dishes I would say are much less "experimental." Per one of your previous posts, although I have never eaten there, I think he fits into the category with Citronelle. A restaurant that I have been to that i think would be a accurate comparison would be a Bouley. Definately mixes in textures, temperatures etc. Ingrid, as for convincing you with the food descriptors, I believe that this food goes beyod descriptions. It is more about an experience with food than it is just about the food. If you are not into this, then there is nothing wrong with that, it is just the style that you personally prefer. For an example, I am very much looking forwad to the dinner at Incanto on Monday. This restaurant sits as a distinct dichotomy to the avant garde movement, and yet I still am very excited to try this restaurant. I think that the two styles are very different and yet can still be enjoyed and appreciated for their differences. Thanks for a great discussion!!

are there any spots left for this dinner??

The big key here is to not over-work your dough and activate the gluten, this toughens the batter and makes your spatzle more chewy. As for color and flavor, you can try adding in chopped herbs. Parlsey is nice and imagine tarragon would work very nicely as well. The spinach idea is nice and I would image you could make a coulis of types with the spinach and add this to your batter, just be shure to decrease your liquid accordingly. The shape is the speed in which you move the basket over the slots, keep it constant and it should improve your uniformity. Hope this helps!!

Its all practice man...a chef's knife and practice. When u can get that joint every time it becomes very easy and quick!!

Im not sure if this has been a previous post, but I would love to try this out. Im looking for information on a good source of green coffee beans, and how to roast them myself. Thanks in advance for any information

Never thought of doing this, just always tossed it, thanks for the tip guys. Its funny, I never throw away bacon, duck, or even chicken fat, but never thought of saving the byproduct of my stock!!! Love this site

I find it a bit repulsive to even watch someone eat in there car. This is such a sad commentary on how little we as Americans value the community/food experience. I would like to see the same statistic for eating in cars in Europe...it must be much lower. America needs to find a way to slow down and get back into the kitchen instead of the car!!

Alain Ducasse's Grand Livre de cuisine...not a classic French Cookbook, but definately a French cooking bible, at least comtemporarily speaking.

Definately not as good as if it were fresh, but unless you are serving it in a fine dining atmospher, theres nothing to worry about, especially if its seared.

Not to steal Tim's thunder cause I love this thread too, but I have also had experience in this arena as well and could not handle it. My clients were not as receptive to the new types of food I wanted to prepare. There were no kids, just an older couple living in a 60,000 square foot house together. All they wanted were simple prepartions, every night...meatloaf, soups with little flavor, lasagne, etc It was great for a while, the hours are unreal and the benefits are great, but I needed to cook some more interesting food. I envy your position Tim!!

Two word here, Brewster Fish House...Great f'ing food...nuff said!!!

so by this statement are you saying chefs in the bay area, because they may not choose to do the molecular gastronomy thing that they dont have minds? sometimes the smartest thing is restraint and knowing when to leave it alone ←

Im looking for some solid wine bars in SF, dont necessarily have to serve food, but it would be nice. Im interested in a good, fun atmosphere, but above all else Im looking for a quality list of wines by the glass. Thanks in Advance

I too live here in the Bay Area and while yes I do love TFL and MAnresa and have been to both on a few occasions, they still do not fit the bill of avant-garde. TFL is about as classic as it gets, whimsical, but classic...and perfect in every way. Manrersa is definately more modern in its approach, but still not in the avant garde style. Ingrid, avant garde goes beyond just being "innovative." While this is a component of the avant garde style there are many other things that go into this, including prenstation, foodstuffs, and length of menu. Doc I loved your point about avant garde chefs utilizing the same top notch ingredients that chefs are using here in SF. This is why I raise the discussion to begin with...we already have the ingredients...we just need the mind!! Please do not get me wron, avant garde is not a style that I have yet been able to totally buy into. When it hits it hits on the mark, but when it misses...well just ask Chef Dufrense

No matter how much quality food I eat, I think I will always be a sucker a sausage Mcmuffin with egg from McDonalds. Its disgusting I know but I kove em, only once in a while

Definately embrace this thought, as a 26 year old aspiring chef, I wish every day that I could be 18 again and working in the restaurants that I am applying to now...youth is the only advantage you can get in this crazy business!!

For fear of being redirected to the Daniel Patterson post, which I found to be a very good discussion, I find myself pondering why isnt there any avant garde dining in or around San Francisco? Please do not get me wrong, I love the food here...its fantastic, I'm just curious. Of course there is Chicago with Alinea, Moto, and Avenues to name a few. Then there is New York with WD and newly opend Gilt. DC has Jose Andres. Even Atlanta has its spot in ONE.midtown Kitchen. Is this a matter of curious diners simply being content with the quality of products here and simple preparations, or simply a lack of options?? Are the chefs who are interested in this type of cuisine redirected to other cities to wxpress their ideas? I believe this style of food can thrive in San Francisco if presented in the proper way. I am not convinced that Chef Morales is the best specimen of Avant Garde cusine for this city to base its decision on. The diners here are just as sophisticated as any in the country...someone needs to open their minds!! Please help a food lover get to the bottom of this situation!!

Negative. How would you or others rank them? ← Zuni is great of course, Ive done a stage there and the ingredients used in the food are second to none. The food itself is simple but delicious. The roast chicken is done in a wood fired oven and meats are cooked over and open fire...really nice touches. The Zuni burger is one of the best Ive had!! Prices are also approchable...not quite on the level of some of the other restaurants mentioned. Unfortunately I have not been to the other two restaurants, although I dont think you can go wrong with Slanted Door...if u can get in. Every report from there is nothing but praise!! hope this helps and wish i could come..lol

Negative. How would you or others rank them? ←

I am looking for a solid book/guide to German and Austrian wines. I have above average wine knowledge but am far short of being a Sommelier. I dont know much about these two important regions and I am looking for a good book to learn from. Thanks in advance

If you go to the dining room at the Ritz's website, Chef Siegel has a very interesting salt and pepper tasting menu, in which different salts and pepper are featured in a variety of dishes. The menu looks very interesting and this is a very original idea that I like very much. This is definately on my list at the moment!!