chefbrendis

I'm a chef in DC and my in laws just moved to tampa and cannot find good asian food I'd love to hear about any good restaurants having real chinese, thai or vietnamese cuisine

Funny you should mention that. Today I was gawking at the application for an alcoholic beverage licence posted on this cute little brick unit, freshly painted in royal purple trim... when out popped Jamie Leeds. She told me the new place is going to be an oyster bar called Hang's Oyster Bar and that it's set to open May 15th. The space is located at 17th and Q Streets, next to Trios. Hope to hang at Hang's. ← Is it Hang's or Hank's?

Not to be self promotionary but Circle Bistro has a veranda off of our lounge and five dollar maritnis on tuesdays

insert sound of ass laughing off here________

_______ Three Ways (insert lamb, pork, brussels sprouts, orangutan, etc.) is qucikly becoming one of those menu standards (cliches?) like mini-burgers, foie gras finger sandwiches and a new addition to the list - hot chocolate with house-made marshmallows. Fortunately, I haven't tired of any of them - except the foie which I never really liked anyway. ← Who will be the first to embrace the twelve way format?

I've always had good luck at Schneiders', well chosen selection, lack of pretense, a good time. Incidentally, Ron Brenner a great guy was also my baseball coach for little league

isn't there a Global Market in Pentagon City, too? next to the Sur la Table. ← Yes, in the first group of stores in 'Pentagon Row', down the block from Sur la Table. ← I thought that was a World Market, like Pier One

Well I am not the most involved with cheeses although I wouldnt mind some input in the whole thing. I am currently prepareing a dessert menu in which I am making curds for. My recipe id 6L 35% ctream/ 1.2L fresh squezed lime juice. I mix it let it sit at room temperature for about 3 days then hang it in cheese cloth for 24hrs then press it in a perferated hotel pan for another day it turns out just fine but I am wondering where ekse I could go with it as t seems that there are many opther avenues that I could use to make other products. ← That recipe reminds me of one for Paneer an Indian Fresh Cheese used in all sorts of dishes. It holds up to use in a lot of savory preparations, Mattar Paneer and Saag Paneer both use a "creamy" sauce and are characterized by holding their shape well iin the simmered dishes. Maybe you can use your cheese like fromage blanc and make a tart with a mellow fruit base??

I have had on my cheese course in the past a fantastic mixed milk Cheese from Umbria, called Tri Latte you may be able to find it from DiBruno Brothers House of Cheese in Philadelphia

There are two Epoisses out there and readily available, the Epoisses du Bourginon and the Epoisses Chablis. Which one did you have? The CHablis is a personal favorite

If you are into Wisconsin Cheese Bud's Cheese Haus is the place to get some phenomenal seven and ten year old cheddar.

Looking for other cheese lovers to talk cheese and compare tasting notes, sourcing and transcendental cheese experiences.

Now you need to contextualize your statement. What constitutes bad in a restaurant with such high aspirations, prices and obvious commitment to posh and circumstance? I'm sure the veal was fine if a bit undercooked, but this is Ducasse, a hero to almost all chefs, the mere imposition of his will should ensure that little things like that do not occur. Christian Delouvrier is another culinary icon, is everything always perfect, no, no restaurant can be perfect all the time, but some restaurants have put themselves out there where scrutiny, justifiably so or not, is just that more intense. The other question, that of elaboration should probably be judged in terms of Bruni's previous reviews, is he generallly more forthcoming about flaws, or is this Ducasse thing more of a "vibe" issue. It is always hard to see a four star establishment taken down a peg, kind of seeing a sports hero finish a career in another city at a fraction of their previous ability, but maybe Bruni is merely holding Ducasse accountable for its perceived gaffes. I deeply admire Alain Ducasse and will not be dissuaded from dining there again because of this review, no person should, including Bruni...

At least in the first three instances, it is quite clear from the language that these were single and not recurring instances. We know the veal was not overcooked on a recurring basis, because it says "on one occasion." This tracks for the lamb and sea bream as well. Now when it comes to the pasta dishes, which were "beset with pasta problems," I don't know whether these examples recurred or not, but I suspect it would not be relevant: it seems to me the most likely explanation is that the dishes were as intended and were just not to the critic's liking. So if they were that way ten times instead of one, it wouldn't make a difference. So if no individual dish was a "recurring letdown," the term "recurring" must be redundant with "numerous." In terms of "numerous lackluster dishes," I suppose there's no way to know if we're seeing a complete list or a list of examples. And that's not our fault; it's the writer's fault. It would have taken two or three words to clear that up, and the lack of those words cuts in favor of this being a complete list. Certainly, though, given the shallowness of what analysis we can see, I would be very reluctant to presume a deep reservoir of backup analysis and examples that were kept from us. ← I think recurring modifies problems rather than individual dishes, and at 250.00 a poorly folded napkin probably made it into the back of our reviewer's mind