zEli173

I've tried to get my bearings, but I am having a hard time seeing the forest from the trees. Before I planned this trip I could hardly name a single restaurant in Paris. There is so much great information in this forum -- I've done some searching and browsing, but I am overwhelmed. My girlfriend and I will be in Paris for six days in April. It'll be our first trip and I definitely want to make the most of my dining. When visitors comes to my city, New York, I first direct them to the places I feel food minded travelers should really take note of. The places it would be a shame to miss. Such lists will never be comprehensive, and will always be subjective, but it's a good way to start planning. While I'm in Paris, I want to eat at the restaurants that are at the forefront of the food scene, the institutions that are most endearing, and anywhere else that just exudes excellence. I want to eat expensive food and cheap food. And of course I have some ideas about what particular dishes or dining experiences I should seek out in Paris, but I'd like to hear thoughts from it's residence or frequent visitors. On our trip we'll probably have one or two dinners that run 200-300 Euros total (that pretty pricey by NYC standards, but I assume Restaurants with stars can get much more costly). Most of the other nights we'll do something adventurous, romantic, fun, or just plain delicious, but at lower price points. And then there are lunches and snacks to consider. So hit me with the first things that come to mind. I'm sure there are many good threads already existing that address what I'm looking for, please direct me to them. And by all means, give me some original discussion right here in this thread. By the way, we are staying at the Westin right by the Jardin de Tuileries.

Thanks!

So if it's removable, should I expect that the power cord goes directly into the circulator/heater rather than somewhere within the bath. In other words, I want to completely discard the bath. Can I?

IMO, the entire Stand experience is ruined by the bun.

I'd like to hear you elaborate on what you found to be inauthentic? And could you tell us what you didn't like about the burger other than it being small?

Does anyone know if the heater/circulator portion of circulating baths is typically removable so it can be used like a stand alone immersion circulator? Obviously there are different types of baths, but I'm talking about the kind that basically look like the immersion circulator is self contained, like the one derekslager just bought. It seems like some of the enclosed baths are going for for less on ebay than the immersion circulators. But living in a small Manhattan apartment, an immersion circulator is a more attractive option. Fast response would be appreciated.

Any advice on buying an immersion circulator? Is it important/helpful for it to have a digital setting or is analog ok/preferable? I came across one from Fisher Scientific that I'm thinking about buying, anyone have a recommendation regarding this manufacturer?

Umm ... what Fat Guy said. Although I'd add (and I think this is was already implied by FG) that the further advantage of the no star environment is that it gives David Chang the freedom to take risks that a four star place couldn't afford to (and which often result in great success, but do sometimes fail) as well as a license to serve some dishes that he doesn't care to refine to four star caliber.

That makes more sense. So if I was just doing the sous-vide and no browning afterward, and I want the steak to wind up slightly less than med-rare, is 128 degrees the right water temperature or should I go a little lower? And if I wanted to brown in a skillet on just one side would that also be cause to lower the water temperature a degree or two?

Right.

I don't understand why thickness makes such a difference. Is cooking time the issue, because that should be about the same, right? I mean, I guess with more mass the thicker steak might take a little longer to come up to temperature, but can't a thinner steak be left to cook for just as long anyway. Reading through some of the earlier posts, my understanding is that there shouldn't be much difference between cooking a steak for an hour or cooking it for two.

Has anyone actually experimented with tender beef cuts such as a strip or rib steak? I've been thinking of trying to do a steak sous-vide. I'm thinking it would be better not to go with a slow cooking approach but rather just an hour to bring the steak to temperature and then a quick aggressive sear in a cast iron skillet to form a crust on one side. Thoughts?

What was three years ago?

I take exception with this blanket statement. I agree that lunch at the Ssam bar bears little relationship to the real Momofuku experience, but it has it's virtues. The primary one being affordability. For $12 their lunch deals are a pretty good deal. Plus, it's quick and hassle free. IMO, the lunch combo is a great way to go if you're looking for some pork buns as you can have two of them, along with pickled vegetables -- another signature item --, a side, and a soda. The sides are just a means of recycling leftover ingredients from the main menu and they've never really impressed me, but they ain't bad. I'm less excited about the other combos. From the first time I heard of it, the burrito style Ssam never sounded terribly appealing to me. I did eventually get around to trying one, and that just confirmed my skepticism. The rice bowls are basically just deconstructed burritos. Still, while nothing worth writing home about, these two choices still make a pretty decent lunch. So yes, if one were to just have lunch at Ssam, he would really be missing the point of Momofuku. But it's not to be completely dismissed, especially for pork bun fans (i.e. everyone).

Just to be clear, that was not my only time at Yasuda. Just my most recent.

I admit my handling of the situation wasn't entirely smooth, although I certainly made a point to say we wanted him to serve us what he thought was best. Do you think it would have changed matters if I had said "I heard you've had some very good salmon lately, we'd like to try some"? ------- Separate question. What, if any, would be a good way to give some limited restrictions? I'm really not a fan of clam or octopus. I've had a wide range of each of these. When clam is bad, it's rubbery and bland. When octopus is bad, it's unbearably chewy. But I've had example of both that were clearly high quality. I feel pretty confident that I've had about the best there is to be had of these two items, and while peak examples are just fine, they still don't do much for me (although in western cuisines, I love me sum properly cooked octopus). They just aren't what I want to spend my resources (both money and stomach space) on. So I ask if there's any way to give that instruction to Yasuda without sabotaging the meal. And, perhaps more importantly, the best way to give that instruction to other sushi chefs but still let them know I mean business with everything else. And what about some more expansive restrictions? My girlfriend is pickier than me. She's still pretty adventurous by most standards, but she won't eat roe of any kind nor clam nor octopus. When I have to start telling sushi chefs that, I get very nervous that we won't be taken seriously; that we're going to be perceived as white, dragon-roll-eating, boobs (not that there's anything wrong with that) who read somewhere to ask for omakase. Clearly, that's what will happen at Yasuda, but any advice on how to cope with that elsewhere?

Wasn't there a Seinfeld episode about an idiosyncratic itamae who wouldn't serve customers unless they followed a rigid set of rules? In any event, not coming late is one thing, but it's beyond unreasonable to accept a 9:30 reservation, seat the party 20 minutes late, and then close up shop before the meal has hardly gotten off the ground. And it's really pushing things if 9:30 is late in NYC. I want to go back to Yasuda. I really do. It is the best sushi I've ever had. My mouth waters when I hear others describe the impeccable fish and I recall the way the rice grains swim around in your mouth. But it's a hard thing to swallow after being treated like garbage. A lot harder than it is with a $15 pizza pie. It's like going back to a lover who broke your heart and walked all over you.

True that. When he made that clear, I told him that was fine and he should just serve us what he wanted. But, I think it's totally obnoxious for him to object. $125/person is a pretty generous budget, it should be enough headroom at Yasuda. And I told him that was loose, I wasn't going to be upset if he went over. I just didn't want to eat in fear that we would be blindsided by a $500 tab. I'm sorry, but I don't think a customer should be required to write a blank check prior to the meal.

Yeah, I decided against Soto because of the reason LPS cites, the cooked dishes are supposedly the real draw. As for Shimizu, I had ruled that out too, but raji you have me reconsidering a bit. My girlfriend and I ate at Shimizu once about two years ago. It was a busy weekday night and we weren't looking for an elaborate meal. There was no space at the bar so we sat at a table and ordered the menu listed "omakase". It was fine, but totally unimpressive. I'll be the first to say that is not a fair way to judge, but it's still hard to escape the impression it left. Since then, anytime I've considered going back for a second try I've wound up at Ushi because I've loved every meal I've ever had there, it's nearby my place, and they know me there. But like I said, I know better. I know I shouldn't judge until I sit at the bar and get a real omakase. And I know that it has a solid group of devotees who have well informed opinions. I'm now convinced I need to go back soon. But should it be for my B-Day? The biggest calling card may be the post sushi Kyotofu play. Tempting, but I'll probably stick with 15 East and leave the Shimizu return for another day. Probably. Seki, definitely doesn't sound like my place. Sounds similar to Gari which I've never been much inclined to try. As for Yasuda, we were more than rushed. This was October of '06 and I have never taken the time to post my experience. I've just done so in full detail and I now realize that it's appropriate to post it in the Yasuda thread instead of here. Link: http://forums.egullet.org/index.php?showto...dpost&p=1506493

Over in the 15 East thread I asked for some input on a birthday sushi bar destination. http://forums.egullet.org/index.php?showto...dpost&p=1505630 I mentioned there that Yasuda was not in contention because my prior visit had not gone well. This visit was in October of '06 and I had meant at the time to post about my experience, but never took the time. I am prompted in the 15 East thread to elaborate on why I wouldn't return to Yasuda. Were we rushed, I am asked? I have taken the bait. But now that I've gotten it off my chest, it seems more appropriate to put it here where it belongs ------- I made a 9:30 reservation to sit with Yasuda on a Friday night. There was never any warning that it would be near closing time. We arrived on time but waited 20 minutes to be seated. When we sat, I told Yasuda we would be having Omakase but first we'd start with something from the kitchen. I also mentioned a few preferences including that we were in the mood to try a few types of salmon (now I know salmon is not the most prized fish in Japan, but my girlfriend really loves it, and I had read that he had recently been serving several interesting varieties that were in season). Finally, I told him that we hoped to keep the price around $125 a person. Yasuda did not like that, my understanding has always been that it's not innapropriate to give your sushi chef some price guidelines. This all happened within two minutes of sitting down. Immediately after this exchange, a waiter rushed over for our drink orders. Two beers. Then within the next sixty seconds, someone else was there to take our order from the kitchen. I don't think I had read more than six items off the list of appetizers and specials. We asked for some time. The wait staff retreated about four feet. From there they hovered until we decided. While we waited for our kitchen dish (which turned out to be something rather uninspired), Yasuda began carving up several loins of salmon. I worried correctly that was our sushi. As soon as we finished the appetizer, Yasuda handed over our sushi platters. Any hope that we would have a properly paced meal vanished. He wasn't going to serve us one piece at a time, straight from his hand. We weren't going to have occasion to slowly savor the subtleties of the fish. And the platters, well they were composed of five varieties of salmon and four other pieces. Sure the salmon was good, but I hadn't asked for a meal of salmon, just that he work in a few different types among his wide array of fish. At about that time a waiter, who had remained perched within an arm's length of us the whole time asked if we would be wanting desert. It was a little early to say since we had barely started on our sushi. But he told us the kitchen would be closing. OK, kind of annoying, but I guess we were likely to have some green tea ice cream so I told the waiter to have the kitchen set that aside for us. When we were about half way finished with the platters, Yasuda asked us if we wanted anything more. I told him I would probably be wanting some more but I'd like to wait until I finished what he already served us. But Yasuda said they were going to be closing so it was now or never. The time was 10:25. It was only 55 minutes after our reservation was called for and 35 minutes since we were seated. I asked for three more pieces, Yasuda whipped them out, handed them to me, and began packing his station. We looked up and all the sushi chefs were closing up shop. Meanwhile three members of the wait staff were circling us. Our settings were literally cleared as the last bite of sushi was still in my mouth. Within a minute the ice cream arrived, and ten minutes later we were walking out the door. The time was 10:45. We had sat for 55 minutes and my wallet was $250 lighter. I twice attempted to email the restaurant about our experience, but never heard back.

Have a reservation to sit with Masato next weekend for my birthday dinner. Anyone have words of advice? Anyone have reason to recommend an alternative destination? I won't go to Yasuda, last time we were treated horribly. Masa is way too much money. Correct me if I'm wrong, but I believe Karuma will also cost substantially more than 15 East. Ushi is still closed AFAIK, plus it's our regular spot so trying to mix it up for the b-day. Seki (don't really know much about it)? Anywhere else I haven't considered?

I had a medium-rare grass fed strip at Cookshop this weekend. It was pretty disappointing. In brief, it simply was not succulent.

Less than blown away. I've only had brunch at Little Owl, but if dinner there is on the same level as Market Table, then all the affection it garners is somewhat inexplicable. If that is indeed the case, then I have to imagine that the Little Owl buzz is just a case of some run away hype bandwagon. Considering that Market Table is more or less a sequel to Little Owl, it's not surprising that the younger sibling is already beginning to bask in the glow of undue attention and figures to receive even more in due time. I for one went to Market Table thinking that it would be on par with all the great things I have heard about Little Owl. This isn't to say Market Table is a bad restaurant (in fact, it's a good restaurant), or that the operators have any reason to apologize for the praise it may find, it just didn't make the great impression I expected. The menu is, if anything, consistent -- solid sounding dishes from top to bottom. But nothing leaps out either. Execution was sound but not flawless. We chose the gravlox to start and two other seafood dishes for our mains. The gravlox itself was a very nice example which was thoughtfully arranged on a piece of pumpernickel. Unfortunately, the other half of the dish, a salad composed mainly of frisee and hard boiled egg, did nothing for me. My main was the swordfish with crispy onions over corn and avocado. I very much liked the corn-avocado both on it's own and as a sweet and somewhat rich counterpoint to the swordfish. The fish was well seasoned and cooked just slightly more than I'd like. My girlfriend had the halibut over mashed potatoes and zucchini. The mashed potatoes were nice, the zucchini I didn't try, the halibut was a bit more overcooked than the swordfish. For desert she had the pear-apple crumble and I had the chocolate vanilla cheesecake. The crumble was the best thing we ordered. The fruit was perfectly cooked with just the right balance of sweet and tang, and the crumble was spot on. Topped off with a scoop of Il Lab Mascarpone gelato, this was a delicious desert for any time of year but especially the Fall. The cheesecake was totally in the vein of the rest of the meal; agreeable but hardly memorable. The room is very nice, the location is terrific, our server was kind and attentive, the food is appealing, and the prices are reasonable. In theory, Market Table is a restaurant I would return to on occasion, the neighbors would cherish, and those form farther afield would appreciate. But the experience is not nearly enough of a reward to justify the foresight and diligence needed to secure a reservation. In practice Market Table's popularity will both keep me bewildered and keep me away.

Doesn't appear to be a thread yet so I'll start it up. Going tonight for the first time. Any suggestions? I'll follow up with the results.

I had the goulash as take out last week. Definitely not a fair way to judge, but I wasn't thrilled with the goulash itself (and as take out goes, goulash is the sort of thing that should hold up well). About half the pieces were on the tough/dry side. Not terribly so, but not ideal. The other pieces had a little more fat in them and I enjoyed them much more. in general, I thought the dish needed a little something to wake up the flavor. The spaetzle on the other hand, was absolutely top notch. I look forward to actually eating in the restaurant. There are lots of other items on the menu I'm eager to try.