mind bender
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Posts posted by mind bender
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I would like to throw Solga in the hat as a recommendation. My korean friends brought me there and i was the only caucasian in the place. it is a bit nicer than most and i find that there cuts of meat generally come to the table looking better than san soo or others than i have been to. Not to say that i do not enjoy the others (san soo is great at 3 in the morning) also Solga is byo and there is nothing better than austrian gruner veltliner or austrian riesling with korean.
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I will throw my vote in for Anteprima on clark near Berwyn in andersonville. Great people, great food and I believe their is a connection to Spiaggia some how. Been 4 times and have thoroughly enjoyed everysingle visit. If intimacy is what you are after go some where else, if a bustling neighborhood spot with much better than average cooking and ingredients than this is it. And I should throw in that the wine list is better than average as well.
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For the folks at Alinea.
Where do you source your butters?
u.e.
[edited to add: Also, can anyone please tell me what was with obscure garnish that came with the lamb in the Eucalyptus leaves? I think the server said something that sounded like "Acquajinta"
- but that's a rough phoenitic approximation/reproduction. Thanks! ]The obscure flavoring in the lamb dish is "akudjura", which is an Australian bush tomato, which is known to have similar flavor components to sun-dried tomato with more of a caramelized flavor with a hint of chocolate. The two butters are sourced from different places. One is an unpasteurized goat milk butter from Quebec, the other, cow from Wisconsin.
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Sun Wa is not a Korean BBQ as the food is already Q'd or more correctly slow cooked becuase I don't think they use coals and you don't Q it yourself. The duck is amazing which we always take a whole one home with us when in the area. More Chinese/Vietnamese than Korean. -Dick
Agreed. It's definitely more Chinese than anything else . . . and quite delicious!
=R=
...anyway, Sol Ga is the shit!
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Those pictures are fantastic.
I have thought about my meal everyday for the last 2 weeks and can't help but smile every time. The more I reminisce, the stronger I feel about all my experience at Alinea. It truly is an amazing restaurant that I look forward to visiting again in the future.
Sorry to get off the NYE discussion, but I was curious about the plate/bowl used for the hot potato.
I think I read somewhere that the bowl is made out of wax and is remoldable?
I'm just wondering if there is a reason for this as opposed to having a hard plastic bowl?
Also, I also loved that Curious & Ancient Port. I don't recall ever having a port with such a light red color. But then again, I'm still young.
The bowl for the hot/cold potato is made of food grade parafin wax and discarded nightly. As for the Delaforce "curious&ancient" 20 year old tawny, it has a slightly sweeter(think brown sugar or maple and more rosey color).
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My son and I went to san soo gap san yesterday. Hole in the table for the grill....
to clarify, was it a charcoal grill? (as I've been to electric or gas/propane establishments as well)
San Soo Gap San does indeed have live coals. It's becoming my go to place for Korean BBQ & it doesn't hurt that it's open 24 hrs/day either.
Jin Ahn, the maitre'd at trio, brought some friends and I to a place called Sol Ga which i found to be amazing. It is located west on Bryn Mar to either lincoln or milwaukee, my memory escapes me. Also, right on argyle is a place where you can get a plate of bbq duck or pork for $3.50 and if I am correct it is called korean Bbq.
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Thanks, noam, for the detailed write-up. Schwa is on my short list of places I really want to hit in 2006. Your post just scooted it up the list a bit.
=R=
Keep scootin' it ronnie, and bring a bottle of savennierres or haut cotes de nuit with you. I have been three times and the consistency brings me back. I am in san francisco at the moment but plan to dine there on the fourteenth upon my return.
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Thanks for the replies so far.
A couple of things - I am looking for the best of S.F., not necessarily the most expensive, although I won't shy away from that if it is worth its cost. The R-C menus do look interesting, especially the S&P.
Carolyn, I have an interest in Danko because he is from upstate NY and started out in an area in which I used to live. While I have heard some negatives lately, I have also heard some big positives. i have eaten at RGD a few years ago and it was excellent.
I have eaten at La Folie before and it was indeed excellent. I also at at Aqua ehen Mina was there and I was disappointed(I loved Aqua in Vegas, though).
I would prefer to eat haute for two of my four nights in the City and go with top-notch ethnics for the other two. The areas that I imagine are better than on the east coast perhaps are the various Asian cuisines and Mexican. I will have returned from a culinary ttrip to Mexico City a few weeks earlier so that jones may not be as needy, but by then it might just be really stoked!
I have previously been to both Tong Kiang and Yank Sing and wouldn't mind returning to either if they are still at the top of their games and also at the top of the current S.F. dim sum pile. Then again, dim sum isn't usually dinner fare and I likely won't have the daylight time for it
I will be venturing out from S.F. for a few days after my meeting and believe I have that covered and yes, Manresa is most definitely on my list. In fact it is the single biggest culinary reason I chose to attend this meeting as opposed to some other good ones. I did have other reasons as well, though
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If this is really a 7 and a half hour meal every time, I'm not sure I see the appeal in that.
Having been open for only 3 days the 7.5 hour mark I am sure will come down once all the staff is comfortable not only with each other but the space itself. A lot of trio alumni went with chefg and they were able to do the tour there in 3-4 hours. I know some of the tours done at alinea have been at the 5-5 1/2 hour mark already, so look for them to be a well oiled machine soon.
In Chicago, Chef Grant Achatz Is Selling Tickets to His New Restaurant
in The Heartland: Dining
Posted
At Alinea they issue you a gift certificate if you fail to show for your reservation...I assume something similar will be in place here.