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Posts posted by mikeczyz

  1. If the chef is a great chef - I think he can and should let his food speak for itself.  He doesn't need a gimmick.

    i have eaten at trio 5 times over the past 18 months. everything about my experiences have been nothing but exceptional. i think something that isn't brought up enough is the integrity of the flavors at trio. it's easy to get caught up with the spray bottle and all the other different serving pieces, but what people don't realize is that the FLAVOR of the food is exceptional. i've been lucky to enjoy the tour de force at trio and within a week, dining at the french laundry. i have to say that not only was the 'wow' factor MUCH higher at trio, but the food just plain tasted better too.

    the highest compliment i can pay to my experiences is that after every visit, my expectations were raised, and i was never, ever disappointed by the ensuing visit. i encourage all of you naysayers who have never eaten there to visit, and THEN make up your mind.


  2. anyone here own a copy of patricia unterman's san francisco food lover's guide? i've literally spent the whole walking around checking out food related places. I had a fantastic Frog hollow nectarine. visited a cheese shop. scoped out a few italian focaccia places in the north beach area. enjoyed a coffee and a croissant just outside of chinatown. went to the fog city news for chocolate. jewish deli on polk. this book is really great.

  3. ate at fifth floor last night. very, very good. did the chef's tasting menu, and tossed in the foie appetizer as well. not quite as progressive as i would've hoped but it all tasted good. running theme of the night would definitely be southeast asia. i can't tell you how many times i encountered cardamom, ginger or coconut in the meal. i usually find such repetition of flavors to be offputting, but for whatever reason, it didn't bother me much last night. some other small nitpicky things i didn't like, such as a shooter of verbena and ginger served with dessert that wasn't sweet enough and was wiped out when one took a bite, and then had a sip. gelees that hadn't quite 'set.' there were some other exceedingly, minor irritants throughout the meal. beautiful room, service was quite competent and friendly. chef gras was not in the kitchen last night. TERRIFIC coffee service. single serving french press. marvelous. it cost me five bucks but i didn't feel stilted at all. all in all, an excellent experience. one other thing to rant about, the chef's sashimi plate included in the chef's tasting. i just don't understand this. for a guy who appears to be on the creative side, why serve a simple, unadorned plate of raw fish? it's beyond my comprehension.

  4. Welcome to the neighborhood, Mike.

    I was at Fifth Floor in January and had a fantastic dinner. Very elegant, not too stuffy, quiet with professional service. The food was quite rich, but delicious. At times the food was a little over complicated (a critique I hear often about Fifth Floor). I'm reminded of a 2-way foie gras dish that had an incredible sauteed version with bee pollen alongside a cold preparation with Citron gelee which was far too tart. That said, the Niman Ranch pork belly poached with truffles, crispy skin and a truffle jus was magical. The scallops served with a boullibaise sauce, tapioca, and crispy chorizo was also quite good. My companion's Lobster "Cappuccino", which consisted of a lobster broth emulsified with chestnuts poured over prawns and sauteed lobster, was also highly enjoyed.

    Unfortunately I do not recall the wine selection, but I do remember we had some delicious riesling and syrah selections by the glass.

    My companion and I really enjoyed ourselves. The service was so accomodating! I definately want to return. I also remember that it was middle of the week and it was about half full at about 8pm. The bar, which you can have dinner at, would be a great place for solo dining. As for the chef's tasting menu, it was really just a 5-course pre-set selection from the ala carte menu that night. They offered wine pairings with each course as well.

    What troubles me the most about your post is that I've read reports from a year ago in which featured the same foie with bee pollen dish and the same pork belly and truffle dish that you describe. isn't chef gras trying to come up with anything new? i have reservations there tho, i'll taste these seemingly signature items of his and see if I like them for myself.


  5. So I'm moving to San Francisco in a few days. I've got THursday night and all of friday to eat. I've got lunch and dinner reservations at Zuni Cafe for my friday meals, but need advice on where to eat for my Thursday meal. I'd like to do something BIG. The Fifth FLoor intrigues me. Anybody been lately? How's the wines by the glass list. I'm specifically looking for information about the degustation menu if any of you have had it. Also, how's Charles Nob Hill? I couldn't help but notice that the chef was awarded a Food and Wine Best new chef award. I've already been to La Folie and Gary Danko so I might want to try someplace new.



  6. i didn't understand the point of the article. i would've much rather seen the column take the route of a critical eye to the dining experience, instead of a faux review with faux stars.


  7. The new Trio chef will be "a local name, a budding talent", eh?  Anyone placing any bets, hypotheses, or conspiracy theories?

    Doug Sohn

    Adaniya has been quoted as always wanting to open a hot dog joint although i very much doubt trio will be the forum in which he does it.


  8. what's menu pricing like?  i'm curious.  i'd like to plan a visit before i move from the midwest.


    Here's a link to the page on his website which in turn has links to sample menus.


    The prices are there somewhere, but if I recall correctly the 7 course tasting menu is $110 Cdn. I believe the vegetarian version is $75. Although I'm decidely non-vegetarian, I'm considering trying this the next time I go.


    Geoff Ruby

    thank you


  9. I went to moto last night. It's really, really cool. It's hard to put into words how exciting and fun it was. food tastes pretty good too! check it out while it's still byob if you need to save some cash. i brought a cheap alsatian pinot gris that i thought worked with the majority of the food.


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