James Kessler

I had asked the beer forum moderator to put it up on the calendar, but it's not up yet. Here's a link: The Return of the Belgian Beer Fest

Any word on brunch? No reports of how it works and menu options, etc? I've got brunch reservations this Sunday. I'll report back.

I don't think you're talking about the same event. As far as I know, this is the second year they are doing it. 2005 was the first time. The food is supposedly pretty good, but I'll let you know. As for avoiding driving, that should be taken care of because the hotel is either walking distance or a very very short drive away. If there is any driving, my wife will do it. (even if it is less than two miles.)

Is this in Boston in late October?

My impression of the pepperball is that it is poorly constructed with a small output-per-squeeze. The main reason I want a one-handed mill is to cover raw meat with pepper before cooking, while flipping the food with the other hand. I get worried about cross-contamination from raw chicken when I use the two-handed peppermill and flip the breast over with my fingers. I also find it annoying to have to wash my hands like 500 times during prep. Hence the need for a good, well-made and well-functioning one-handed peppermill. I have looked at the Unicorn Peppergun. Looks good. I'm also considering the Chef'n BistroGrind. I guess I'm torn between those two models. The Peppergun comes from a more reputable company, but the design looks awkward, while the BistroGrind seems like a better design, although it comes from the same company that makes the pepperball.

Someone earlier mentioned a request for a good one-handed pepper mill. I would like to renew that request. Also, please NO electrics. What do you suggest?

I gathered that the label color has to do with age. So, if 12 years is roughly in the $60 - $70 range, then what color label is that? And what color label (and what age ) would be one higher and one lower than that?

Could someone please clarify the different label colors? White, silver, gold, red, etc... Are white and silver the same? I know that red and "lobster" are the same. Obviously gold is better than silver, and red is below silver. Where does white fit in?

I'd like to buy a bottle of some really nice balsamic as a finishing sauce (for drizzling) over cheeses, desserts, or possibly on some dishes. I'm just beginning to learn about the correct use of this powerful and beautiful ingredient. However, I don't know enough to recognize specific makers of the stuff. Today I was looking on the shelf in the store at various aged Balsamics that were selling for upwards of $100 and over, just for a tiny bottle. Now, I'm not really put off by the price, provided I know I'm getting a product I will really value. Can someone suggest a SPECIFIC bottle to look for? I would like to spend around $60 if it's possible to get something really good for that price. I can see that the good stuff is more viscous than the cheap stuff. That sounds good to me. I would love to get something with a really reduced, thick flavor right out of the bottle. Any help?

Dined at Yasuda recently. Fish quality, texture and taste were completely sublime. Tuna and Uni were particular standouts. Piece-by-piece I would say it beats out any sushi I've ever seen or tasted. The experience left me figuratively and literally hungry for more. Next stop on my sushi-obsessed train is Karuma Zushi. I'll report back after I can make a comparison. That post will appear on the Yasusa vs. Karuma thread. I possibly think it's safe to say that Yasuda probably has on an INDIVIDUAL PIECE basis, the best traditional sushi in Manhattan. I'll let you know if my theory holds up after my next trip. Thanks to all of you, and especially to Raji for the valuable advice.

Wow, Raji. I think I need to go out for sushi with you, just to learn about everything I've been missing! I can certainly understand and agree with all of your points about culture, language and other factors affecting one's experience at a sushi bar. It kind of makes me wonder what level of quality I've been enjoying all this time. So far, a quick rudimentary scan at the results of this thread seem to suggest that the overwhelming majority vote is swaying towards Yasuda. Doesn't that seem true? When I get the chance, I'm heading to Yasuda. That settles it. I've gotta see what I'm missing.

What does everyone think of Jewel Bako? That place seems to have peaked my interest recently. I've never been there.

For romantic ambiance I will quickly run down all of the places I've tried that even come close: One If By Land, Two If By Sea: I proposed here, on New Years' Eve. I've also eaten there on another night since then. Both times it was very romantic and I found the food quite good both times. I simply do not understand why it gets such a negative food review from some people. I simply have not found that to be the case. The service, decor and atmosphere are unmatched by any other place in NYC for romantic appeal. Cafe Des Artistes: Food was good, but I found the tables much too close together for any kind of good atmosphere. Service wasn't very special either. Terrace in the Sky: Decor and atmosphere are nice, but getting into the building is a little wierd taking this old elevator to the top floor. It's located INSIDE a dorm building of Columbia. Yes, that's right it's in the same building as a dorm house. Once you get to the top floor it's nice enough, but also I found the service a little snooty. Food was also quite good here as well. Eleven Madison Park: Too loud in the main dining room, although the food was really good. Not romantic in my book, although an otherwise excellent restaurant. Tabla: Food was excellent, and the atmosphere is really nice. Kind of more of a luxury trendy atmosphere more than romantic atmosphere. I wouldn't choose this place for romantic appeal. An excellent restaurant otherwise, though.

I was able to try some Westvleteren 8 over the weekend. At least that's what I was told it was. I was at a bar in Manhattan and didn't see it on their bottle list. However, I had heard that they had it so I asked. They told me that they would go check. Came back and said they had two bottles left. Brought 'em up and I tried. Bottle had no label on it whatsoever. I didn't get a look at the cap. Tasted unbelievable though. Trademark bananna notes that are part of the style's flavor profile. Also cloves and nutmeg. Very smooth. Spicy and warm yeasty flavor with plenty of sweetness and fruit. I will never know if I was really drinking Westvleteren or not, but whatever I had was great!!! For those of you who don't know about this particular beer, it is brewed by Trappist Monks in Belgium. It is not legally exported into the USA. The only way it gets here is by being smuggled. Hence the no-label on the bottle.

How do you pronounce Westvleteren? Could someone please write it phoenetically? Thanks. I just had what I was told was a bottle of the Westvleteren 8 at a Manhattan bar last week. There was no label on the bottle at all, and I didn't notice or forgot to look at the cap on the bottle. Sorry. But whatever it was that I had was outstanding, and tasted like I would expect Westvleteren 8 to taste. (I've never had it before.)

So what would you say are the other four?

Wow, such great responses. I'm glad to see everyone chipping in their opinions. Many good points here. Please remember everyone, I don't mean to quell any conversations, and I enjoy reading about all of the places that you all like to visit regularly and/or consider good values for the dollar. However, the central point of this thread is meant to be the debate over which place is THE BEST. I'm talking a combination of both quality of sushi overall, and overall quality of experience including service and decor. Mainly we're talking about the food more than anything else though. So as much as I appreciate hearing about all of your favorite "regular" spots and such... I am more interested in all of your opinions about which particular place wins the overall prize for THE B-E-S-T. While dollar value is not really much of a factor in this question, that shouldn't automatically allow Masa to win just because of its cost. So, let the debate continue!

Ok, I've scoured EGullet's New York threads, and found no posts that directly confront this question head-on. Of all of the traditional sushi places in Manhattan, which one takes the prize as the best of the best? I am interested in seeing just how good a sushi experience I can have inside the confines of Manhattan. Sure, there may be great places nearby, in outer boroughs and beyond, but for the purposes of this thread, let's just stay on Manhattan, shall we? Now some people may come right out and insist that Masa automatically wins. I would like to be convinced more thoroughly of that before I plunk down that big a percentage of my income. Perhaps a place like Sushi Yasuda has more people won over, at less than half the price. I am also aware that Morimoto has plans to open in NYC relatively soon. Many will insist that I wait until that opening because Morimoto will surely best anything currently open in NYC. Well, that may be true or it may not be true. For the sake of this thread, let's only debate places that are CURRENTLY open. Now I will leave the debate to all of you experts. I, who have never eaten sushi in Manhattan as of yet, cannot offer an informed opinion. I will simply state that I am not a newcomer to sushi and would like to upgrade my experience quotient as high as it can go short of a flight to Japan or going into debt for the next five years. Enjoy the debate, and let's please keep it civil as always!

Rustic Apple Tart, prepared by my Fiancee Diana, for Thanksgiving dessert. It only lasted a few minutes at the table before it dissappeared forever. Someone else brought a pumpkin pie that didn't fare so well. This tart was a big hit. I can get the recipe if anyone asks. Enjoy!

Very well put, Oakapple. How restaurants aim is not always what they achieve. I have eaten at both CDA and OIBL. OIBL was the more recent experience. I felt it did indeed achive its goal. Quite right about claiming that the "romance" is one of the draws of places such as these. OIBL seemed to me to offer the romantic appeal as well as a modecum of what approaches decent food. CDA was underwhelming to me in service, romance, and food appeal as well. Incidentally, I may be mistaken, but I think OIBL does have an ala carte menu as well as the tasting menu. Nothing I ate there was at all inedible, whereas at CDA some of the dishes were extremely unpleasant to my palate. After tasting some meals at restaurants known for having far superior food to any of the restaurants we are discussing on this thread, I can see where the disdain comes from about places such as these. I happen to think IMHO, that OIBL manages to attain a certain level of quality both in their service and in the food that supasses CDA, which I have tried. There is no need to even mention OIBL in the same breath as any of the "top" restaurants in Manhattan known for their incredible cuisine. However, among the "niche" we are discussing here on this thread, I feel that OIBL comes out ahead of others. If someone asked me where to go for a romantic "old New York" type of meal, maybe they were tourists who enjoy food but aren't amateur restaurant critics, I would send them to OIBL instead of Jean Georges or Daniel or Per Se or Ducasse. Why? I think it's obvious that for people who are looking for a certain dining experience, a place like OIBL can provide that experience better than a restaurant like Ducasse. I certainly won't make a ludicrous claim that OIBL has better food or even a better overall experience than Ducasse or Daniel or the like... just a different experience. Call it a niche, but I think in a town like NYC there is room for both types of restaurants. Both fill an important role in the restaurant scene.

I'm sure someone must have posted about this before me, but I can't resist: CASK ALE, or "REAL ALE." I had the pleasure of trying some on Wednesday night. It was incredible. Hand-drawn from a cask instead of a keg, it was served at a perfect cellar temperature. Low carbonation, but definately there... such a warm rich flavor. It was Fuller's Ale. I had it at D.B.A. in Manhattan. I was told by the bartender that there were only five casks of it in the world that night. My friend and I both had some, and it changed my perception of what the ideal of beer should be. I can't write a good flavor descriptor because it's not fresh in my mind anymore. I'll have to go get some more of the stuff and post again if anyone is interested. Or, if you are in the NYC metro area, go down to DBA and get some for yourself. They serve some "real ale" every night on a rotating basis. That pint was spot on!

It's not right letting you get the last word on this, especially saying something so dreadful. Let me make a proposal: If we were to compare OIBL to TOTG and CDA, what kind of comparisons could we make? Would it be accurate to claim that OIBL comes out ahead of the other two?

A recipe from Mario Batali's book, Molto Italiano: "Sogliola all Mugnaia" or "Sauteed Sole Miller's-Style." Also on the plate: French butter pears, sauteed in butter, then oven-roasted.

If anyone from WD-50 reads this, could I request a copy of the tasting menu with wine pairings from Friday, September 30th? (last night.) I dined with two friends and we all had the tasting menu with wine. Outstanding, hands down. One of the my most memorable meals ever. I meant to ask before I left for a copy of the menu, but forgot. I would appreciate it if anyone who has access to it could pass it along to me. Thanks very much!

roasted New Zealand Rack of Lamb, marinated in lemon, garlic and rosemary. Basmati rice with parsley, basil and feta cheese. Roasted pearl onions, garlic, tomato, mushrooms red pepper and golden acorn squash