mikeczyz
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Posts posted by mikeczyz
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How about the tapas idea where you could order Oysters and Pearls along with Black Truffle Explosions all under the same roof?
but imagine if three great chefs opened a restaurant together….they all brought their strengths….their best dishes…and put them under one roof…how amazing would that be?
that was my point exactly.
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Sure CZ ...burst the bubble. ..
Yes, the goose would probably make the list...but is it a viable concept? Would people go to see the old…or would it be “old” if they never had a chance to see it when it was “new”….or would they go specifically to get it because when they first had it they liked it so much they were mad when it was gone?
Is the concept of restaurant X the same concept of some of the most successful and highly regarded restaurants in the world? Proven great dishes that are executed at the highest level everytime….people going there knowing what to expect, and excited about that? Does it fill a void that transient cuisine leaves?
i didn't mean to burst any bubble. I thought it might help show the viability of the concept by disclosing it's successful incarnation in another part of the world.
and yes, I think it's a great idea. I asked Lindsey if she would go to a restaurant run by your people to eat some of your past cuisine. You know what her response was?
"Hell yeah! Cheese and crackers...mmm."
I like the idea of a tapas/sushi restaurant. Maybe you can do like a Nobu/Nobu Next Door sorta thing. To me, the idea of a scaled down, less formal setting for your past cusinine makes sense on so many levels.
What about the rumors that you and Chef Keller are talking about doing a restaurant together? How about the tapas idea where you could order Oysters and Pearls along with Black Truffle Explosions all under the same roof? I think the restaurant would do very well.
CZ
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why not bring those greatest hits back in a different location? Doc…have you ever had the original pushed foie gras? Would you like to try it? What about the balloon of mozzarella? I think beyond the obvious business angle there are compelling reasons to bring a restaurant like this life. What are your thoughts, you guys are the patrons…I am just the chef.
What if everything at Alinea was new…always? And everything at restaurant X was a greatest hit? Is there a need/desire for that?
Howdy Chef,
You know, I'm pretty sure Adria has already done this. I read somewhere (maybe the website) that the El Bulli Hotel restaurant serves menus which highlight and showcase some of the past dishes from El Bulli.
I, for one, would love to try some of the past Trio dishes. How about the cured goose, foie dish with the brick of stuffing?
All the best,
CZ
edit: i just looked it up. they've got two michelin stars for a menu of oldies but goodies.
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I'd like to make a pitch for Hot, Sour, Salty, Sweet. There are several outstanding recipes in that book (larb, tom kar gai, a great pomelo salad, lots and lots more) that are pretty straightforward. Everything I've made in it has been outstanding. Give it a try!
yah, i second this. I was absolutely shocked that people don't use it. i'm addicted to it and there are tons of easy recipes. i'm thinking specifically of a chicken and potato curry and a chicken stir fry. and these are recipes that work, it's much more than just eye candy.
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what a vividly colored egg yolk. where can i find eggs like these?
mike
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It would appear Jose's lightbulb has existed for quite some time now....
Mike
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another meal at chapeau, this time on a saturday night. really terrific. cassoulet delicious as was a trio of salmon. cheese plate done well.
mike
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Chef-
Do you believe a tasting menu is the best way to experience your food?
mike
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this thread may be of some use for my project! excellent! i'm am so fascinated with the culture of the far east. wish i was still fluent in mandarin...
mike
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Just wanted to let everyone know that Avenues has reopened this week and that the new team and menu format, three and four course pre fixe as well as six and twelve course tasting menus are in place. I invite all of you to come and and allow us the pleasure of cooking for you.
Graham Elliot Bowles
www.gebowles.com
will the peninsula hotel website be updating the online menu any time soon?
mike
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anybody ever had indian wine? apparently, india has a long history of wine production. i was at an indian restaurant a few nights ago and they had a chenin blanc, sauvignon blanc and a cab sauv all from india.
mike
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He has had to endure my cooking more than I have enjoyed his.
What do you like to cook? Any cookbooks you draw inspiration from? What about other food related literature? Is it nerve wracking cooking for a chef of Chef Achatz' caliber?
These questions may be a bit off-topic from the business plan, but i think we'd all appreciate learning a bit more about what makes you tick.
mike
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The structure of the menu (2, 3 or 4 courses picked by the customer at a fixed price) allows each customer to tailor a meal to their own preferences - but it seems to present inordinate difficulties in the sequencing and timing of the courses.
Having spent time working in a restaurant that dealt only in fixed price menus, I can tell you that alot of time was spent working on the timing of the dishes from the kitchen to the table. toss in wine pairings with every menu, and we're talking about a ton of table service. it's a lot of work, and it takes alot of time and practice to pull it off successfully.
mike
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I feel is the most creative and forward thinking food city
will you be changing your food style?
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went to chapeau for dinner tonigth. had the 19.50 early bird special. started with a little teaser of yellow corn soup. french onion soup followed. duck with polenta, cress, carrots and orange sauce. lemon tart for dessert. it was all very well done. among the best meals i've had at that price point. girlfriend went with me, so i got to try her dishes as well. duo of salmon really a standout
mike
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thanks.
i was thinking of poaching fish and making a yuzu-soy vinaigrette with shavings of the buds on top. i wonder what a myoga sorbet would taste like. or pineapple-myoga soda. is myoga readily available in japan? is it mostly a seasonal ingredient?
mike
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i bought some at the farmer's market today. anybody have any idea what to do with them?
mike
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i bought some myoga today. japanese ginger buds. i have no clue what to do with them. do you?
mike
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i've recently left trio after having worked there for nearly 2 years. makes me sad to read these last night accounts. lots of good memories.
mike
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oops
sorry
san francisco
thanks
mike
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can anybody recommend a bakery to make a custom birthday cake?
thanks
mike
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We have a FL reservation in August. I was told to call the restaurant two days in advance to confirm. Can anyone tell me how I can do that without redialing for hours. Thanks.
they'll call your phone number and leave a message with a phone number so you can call to confirm. at least that's what happened to me.
mike
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Chef Grant Achatz: An Alinea Overnight Update
in The Heartland: Dining
Posted · Edited by mikeczyz (log)
of course it wouldn't be the same. to me, that would be the point of a second restaurant. when i want the alinea experience, i go to alinea.
i can't tell you how often i've been in the middle of a tasting menu and have said to myself "i wish i could have another order of this dish." it's natural in the progression of a tasting menu that some dishes will be favored over others. to have a restaurant where I can choose dishes from the Trio/Alinea repertoire which fit my palate best appeals to me as a diner. Also, there are times when I have neither the time nor the money to spend on a huge tasting menu. being able to control the cost and time involved also appeals to me as a diner. as a chef, you may feel differently.
mike
edit: this assumes restaurant x is in chicago.