JWest

I got the chance to have lunch with my mother and sister today at 1924 Main. I was extremely happy with the food and service. I definetly think the chef has his flavor profiles dead straight on and the cooks seem to know what they are doing as well, everything was seasoned perfectly, the little things about well executed food showed, crispy food was crispy, flavors balanced well from acidic to sweet, and everything tasted fresh. The service was great, never got in the way and had perfect timing without interrupting. 1st course: Smoked Beef Salad with Arugula, Red Onions, Black Olive Croutons and Red Pepper Aioli 2nd course:Pineapple-Pepperjack-Bacon Burger with Mango-Avocado Salsa and Lime Aioli My sister has found her favorite burger and I really don't blame her, I love avocado on burgers, taste just great. 1st course: Grilled Escarole Salad with Smoked Salmon, Egg, Feta, Fried Potatoes and Caper Vin 2nd course: Italian Sausage Panini with Caramelized Onions, Cabbage and Mustard Aioli This just shows they know how to do it right, melted cheese with sweet caramalized onions can never go wrong on hot italian sausage! The first thing I said about eating the salad was that "this is my favorite salad of all time" 1st course: Diver Scallop with Creamed Cabbage, Bacon and Mirepoix 2nd course: Fried Escolar with Roasted Red Pepper Puree, Swiss Chard and Garlic Aioli My mom is a big scallop fan so she obviously ordered both these dishes which tasted very rich and flavorful, one thing I noticed is that they love their Aiolis, but who doesnt love aioli? 3rd course: Sautéed Pineapple-Mango Vol-Au-Vent with Coconut Ice Cream and Macadamia Nuts This was just a great combination of bitter caramel and sweet caramalized fruits 3rd course:Chocolate-Banana Boston Cream Pie with Rum-Raisin Ice Cream This dessert reminded me of the chocolate cake you would make from a box because it was so fluffy and soft, this just tasted like heaven with the bananas. 3rd course: Artisan Cheese of the Week with Fruit and Toasted Walnut Bread My mom accidently ordered the cheese but it definetly tasted great and she loved it. So I found that 1924 Main is a place everyone should go atleast once a month or how about a week with there weekly menu changes? They do some simple straight forward food but it works so well because they cook everything the way it should be done and everything just tastes great.... looking forward to having dinner there someday, Im wondering if they go more upscale or not for the 3 course dinner for $30...

Looking forward to my first visit sometime next week... Hopefully the service will be better than from what I herd of Chef Bob and his wife's visit last week.

Can anyone describe the Idiazabal and Mastic? What exactly is it or are there any similarities to something else?

Can anyone say what they think Moto ranks up with other restaurants such as Alinea, Trotter's, Tru, Avenues, etc etc. ?

I really need to try 40 Sardines again... I just wasn't impressed my first and only time. We had what was I think their signature dessert... I think like a hot chocolate souffle cake of some sort. I thought it was overpriced, incredibly miniscule, and not that fantastic, but I also couldn't really enjoy my dinner because, at the time, I was worried about how much we were spending! I know, not a good excuse, but now is a different time! I will try again! Thanks for your other recommendations... I have not tried any of them, so I am excited to get out there! Maybe I need to do a dessert tour of KC! That's my kind of night! I think that dessert is not necessarily my favorite part of a dinner, but I think it's the part I'm most intrigued by. I see all the pastries and wonderfully creative desserts here on egullet and it amazes me what people can do with food. I just think desserts are often a missed opportunity to do something really outrageous and exciting, but maybe I'm expecting too much! ← I too havent always enjoyed my dessert at 40 sardines, I think they are usually hit or miss. Although I find it opposite, I think that most of their desserts are quite large, but that might be because I usually have 5 courses (Chef's Tasting Menu) when I eat their. After 3 or 4 bites I grow tired of what I am eating in a restaurant setting. I also like it when everyone gets different desserts so everyone can try out different flavors and you will usually find a favorite pretty quickly. About the pricing, I think you get a great deal with the "chef's Tasting menu" because it averages out to about 11 dollars per course and you get to eat a little more This brings a point that I have discussed with a few people about restaurants and their food. Unfortunately right now, there aren't very many "Pastry Chefs" in this industry as much as therer are in the "Chefs" scheme of things. Kansas City obviously doesn't showcase the best pastry/desserts in the nation much less world. The competition isn't very high as compared to other major cities. I believe the more competitive, creative, and highly focused dessert menus there are, the better the desserts are going to be in a general view of KC. Because the competition isn't very intense, the desserts reflect that. This is also why I think that when the day I reach my dream of owning my restaurant, I would want to have more competitive restaurants around in my time. I think this helps everyone grow much more in all aspects of the restaurant business.

I had myself a nice 3 course dinner at the bar, I got to catch up with past fellow employees and talk to Michael and Debbie. I was glad to see a whole appetizer dish just for Grilled Sardines and Grilled Garlic Bread. They use to use grilled sardines on salads and such but having a dish all about the sardine is awesome. They are definetly my favorite dish from the Mediteranean.

I use to love eating cold sweets like popscicles when I was very young and then when I was about 10, I insisted that I had a "side pocket" just for desserts and that was the story i told my parents.. Then when I was about 16/17 I worked the Pastry Station at 40 Sardines and I wasn't fond of handling pastry and sweets but I knew I had to learn the art of it, especially with who I consider my pastry mentor, Debbie Gold. For a while I kept thinking to my self that I wasnt a big fan of desserts even though now that I look back on it that I probably hold the record for the most desserts eaten from the 40 sardines kitchen, you cant blame me... I had to test everything out! I love to eat food and I was afraid to let people know this and after spending time out in Denver, I some how learned to be comfortable about it. I love to eat food and I let everyone know this when I have the chance to try out some tasty bites. When it came to desserts, I usually just passed it up and now I praise every all the pastry chefs and aspiring pastry chefs from school and industry locations. I love a good chocolate chip cookie with cold milk. Here are some favorites of mine in KC: Blue Stem have the best innovative desserts in KC 40 Sardines have more traditional desserts in a modern display with very good ingredients Tatsu's has very well executed classical desserts. My favorites like: Tiramisu, Chocolate Mousse, Cherry Delight, and Cherry Ice Cream Parfait. They taste so good you forget about the lack of "modernism". I would say those desserts are "sexy" but nothing ground breaking. Sushi House at Town Center Plaza, has my favorite Japanese treat, Adzuki Bean Ice Cream and they also have the Mochi Ice Cream which is pretty good. Andres, although its been a while since my last visit, they usually have some nice cakes and chocolates, although I went to the one in Denver and I didnt think the qaulity was there like it was in KC, im not sure if its the same now. Chris Elbow's Chocolates are amazing, I've only had his work at the American Restaurant at the James Beard Dinner and one cooking class. I've herd he was a candidate for World Pasty Olympics.

Someone had mentioned that Alinea has recieved a 4 star award from Mobil. Does anyone know if this is true?

moosnsqrl and I had lunch not to long ago and it was nice to see the staff growing. I remember seeing one server and one host (one of the owners) out in the front of the house. Now that it seems to be a hot spot, it's even more alive. The ambience has grown, you can just feel the love for food in the room. This restaurant is a great example for why I love food and its business.

LoL! Judy We have been toying around with these crazy surfaces to put food on called something like.......PLATES! We are going to do a small menu of about 10 items. Such as smoke salmon, mussels, maybe foie, paninis etc... Everthing will be around $10. The idea is to give customers a taste of bluestem without commiting to a entire meal. And quite frankly I want to serve food that I want to eat when I go out for a drink. The dinner menu will be offered in the dining room only. Desserts will be offered on both sides. No smoking. I hope I dont regret that. I honestly would like to develop an industry following and we all know how some industry people are with smoking. BTW we are open only for dinner. No lunch plans in the future. Colby ← This brings fond memories of the good ol days with Adega in Denver... glad to see something like this in KC.

Since the chef change, or just in general? ← Pretty much in general, although I havent herd anything really about the new chef.

I've herd only good things about Tribute...

Does anyone know when the addition to the restaurant is estimated to be finished? I meant to say my mother made this point. As I said before, she's the toughest critique I know

This past year I've gone two out two times to eat dinner... Im debating whether I should go for a third time maybe with some friends and family or... I could save it up for Christmas break. I had a blast both times, although I think I enjoyed the first visit more. Our Server was a very nice lady and my family and I had just picked a couple of courses and dessert as well. Everything tasted great and after having torchon de foie gras, Sole, and dessert I felt like the portion sizes were superb. Second time, we went with my mother's boss (Chef Tatsu Arai), his sous chef's wife, and his business partner. The server this time didn’t seem to really connect with us for some reason. We all decide to do the tasting menu, which is one of my favorite things to do with a group of people because you get to discuss what’s going on with our palates. Through out the menu it seemed like not everyone was satisfied through out the whole tasting. Unfortunately I think the Pea Soup may have been diluted with something other than peas/pea essence. We were all expecting much more flavor than what was served. Tatsu felt inconsistent on being satisfied with each course. I think we just had some bad luck, next time I come I hope the food was just as good as the first time because it was pretty phenomenal. Although my mother is probably the toughest food critique I know.

Or You can put it in an atomizer. http://forums.egullet.org/index.php?showtopic=48538

what does everyone feel about the restuarants that constantly get nominated every year until they win it? Does it just end up being like that or do the same people keep nominating the same restaurants regardless of the performance for that specific year? I think it atleast a little bit of both, I think people want to see restaurants who keep getting denied the winner spot to actually win it someday.

I remember when Frank Brigsten came in as a Guest Chef for a cooking show. He taught me the best Pecan Pie Recipe ever! One of the sous chefs actually was a sous chef of his at his restaurant, Brigsten's in NewOrleans. One point to bring up, not only did they past the jinx but they've also expanded to create the space for those cooking shows and parties. The Demo Kitchen where the party roooms can watch the show go on has some interesting framed pictures and certificates, including a picture of Michael Smith with Julia Childs. Also a few James Beard Awards and Culinary certiicates from France.

Chicago seems to pretty much dominate the Best of MidWest awards.. Kansas City is over due for atleast another nominee, maybe 7 years ago since the last time? I definetly want to send out nominations this year though.

Congrats to 40 Sardines, Longest lasting business in that same location... Anyone been to any of the classes or special dinners lately?

Anyone think of nominating Bluestem for Best of MidWest James Beard 06 Awards?

I love the Pork Tenderloin Sandwich. I drive back home to KC (from Denver) just so I can eat there for lunch. Well that might not be the ONLY reason but it sure is a great one! One of my favorite things about that place is you are getting NYC Restaurant Trained Chefs to make tasty wonderful food for a very low price. Because of that, I don't hesitate to order multiple courses even with my college budget I guys that run that place are awesome, great people and they totally deserve KC's Business. A co-worker...who is somewhat paranoid about ingredients, germs and the like, so I forgave him. I'm with you on the sharing; I've seen some horrified looks on the faces at neighboring tables the way we pass food around. It's like watching a big, dysfunctional family having a food fight but it is a great way to try lots of things. ←

I had the pleasure to enjoy assorted chocolates made by Chef Elbow in the 2003 James Beard Dinner at the American Restaurant. I also attended a cooking class by Chef Tio and Chef Elbow did a presentation on his chocolate cake type dessert. It was definetely mind blowing. We need to make sure he stays in KC, good chocolate making is very hard to find much less in Kansas City.

If the Michelin Guide included every single person's favorite restaurant, it would not be as prestigious as it is today and it probably wouldnt be making so much attention on this forum. The 2006 NYC Michelin Guide is only for the year 2006 and no year before. It guides people to eat where they think are the best restaurants. They do not guide people to eat where you think are the best restaurants (as much as you think they should). The Michelin Guide is a guide, not the end all be all book, like I said earlier.

How is the honey comb used in this menu?

If the Michelin Guide was merely rating on food alone, half of the restaurants on the 2006 list would be streetside cooking. The satisfaction of eating comfort food will always remain higher than any 50 dollar entree of gastronomical enlightenment. But this guide is for everything that goes on with dining. Food doesnt taste the same if you are in a freezing cold dining room sitting on super modern metal furniture. Nor does it taste the same sitting on an out of date wooden booth saturated in grease and sugar. When you are treated the very best by the front of the house in the restaurant, you become much more joyeous and when you eat, the food will be much more pleasing than if you were angry. When I want to have a full experience in dining, I look to the Michelin Guide. Otherwise I ask the locals for the best street side malaysian food or where I can get the cheesiest pizza. Don't criticize the Guide based off your own needs. The guide is superb when it comes to there goals of guiding tourists to find the best Overall Gastronomical Experience. If you're just looking for what tastes the best, the guide isn't for you.