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Everything posted by JWest

  1. Thanks SiseFromm and rjwong ..this helps. I am actually flying out there this coming weekend to look at property with a potential investor (who is looking to purchase actual property which will eventually be the home of a restaurant that my business partner and I will be opening). I, myself haven't been to California and I am looking forward to it...as well my reservation at SONA in LA. Thanks Again...and more feedback is appreciated.
  2. Sounds like an amazing meal, do you remember what went with the Foie?
  3. Just seeing what everyone's thoughts are on Temecula. Where are the local farms, any famers markets? How is the dining? Would a very upscale fine dining restaurant survive there? Looking for any information, opinions, questions, etc..
  4. This was my 5th visit to Table 6 and after leaving Denver for about 8 months and coming back to a new chef I am confident in saying that they haven't really missed a step. The food is obviously different but in the same style. Foie Gras with Lemon Curd and Dried Apricots Foie Gras was nice but I was dissapointed in having such a small portion of seared Foie Gras...I don't understand chefs being so afraid of giving a nice chunk of foie especially being seared. Torchon or pate, I could see why because of its compact-rich like characteristics. The rest of my meal is on my flickr account here We sat at the community bar table since it was packed (as it always seems like that!) and it really didn't change the experience that much...so that would be my reccomendation if you aren't able to get a table. Service was great as usual, just very friendly and helpful with wine pairings/menu selections.
  5. For anyone that didnt' see... Starker's had a pretty nice review in KC Magazine a couple of months ago.
  6. Anyone know if there's still a 2 month waiting list? or...has it slowed down any?
  7. heyjb, I'm not sure that magazines' revenue comes from subscription sales - rather more from advertising. I think this is more true with journal publications than with other print media (e.g. books). I went back to look at Fellrath's reviews, here's his track record: bluestem 4 stars Cafe Sebastienne 1 star The American Restaurant 2 stars Tatsu's 3 stars Starker's Reserve 3 stars Piropos no stars With three out of six restaurants getting 3 stars or better, I would hardly call this sensationalist journalism. I know this ain't NYC, but chefs in other cities clutch their 2 stars like they've won the Oscar. Here, it's almost expected. I noticed that the KC Star article said nothing about the restaurants that received high marks. I also noticed that the article only cited negative comments about the restaurants listed. Surely Fellrath had positive things to say about those restaurants in his review? u.e. ← My comment does mention that rack sales/subscriptions = higher ad revenues, FWIW. If the reviewer were sensationalistic on every review, no one would take him seriously. The sensationalism is often in the things said, i.e. the "wood" reference. I also have to say that I've never read the KCM reviews before, so I can comment directly on what the reviewer said. The Star piece is all the info about KCM I have. ← You can still read each review at KCMAG.com
  8. I think you're right, we do deserve good restaurant criticism. Fellrath (KC Mag) has really done a great job detailing specific situations during her dining experiences. If the review matches the star rating, then there shouldn't be any problem. Also, people tend to forget this is one person's (with whoever else the reviewer is eating with) thoughts on their meal. That's the problem with other reviewers in KC...they tend to have the strangest reviews and then it seems as if they just chose the star rating based off what they should get and not based off of what they really deserve but that's another thread.
  9. Anyone know if the location has been taken by any other restaurant?
  10. Of course he disagrees with the rating... he's biased-and not to mention..the GM. The restaurant completely mishandled the situation. It's like in elementary school when Bobby didn't win and his mom shows up to class to argue with the teacher. The better way to handle this situation is to address the issues that Fellrath pointed out. Instead of acting like novices and pointing fingers..how about utilizing a perfect chance to redeem yourself by saying "We have addressed the problems and have maintained our commitment to excellence" or something to that effect. Possibly saying "We are in a new era and everyday Kansas Citians are demanding a better dining experience and we are rising to the occasion". Fellrath has only exploited the silliness of the Kansas City food scene and this just shows how much pampering the restaurants have been recieving by various critics. P.S. I haven't had my coffee yet.
  11. If you decide to go with Kevin Taylor, let me know. Also, I know Frasca is not on your list but Lachlan Mackinnon Patterson was up for "Rising Star Chef" last year at the awards. Vesta Dipping Grill has always been delicious for me. (Three Visits) The Flatiron with the Clams are great and same with the Pork Tenderloin. At first you think its great that they have all those sauces but then during your meal you almost forget about them because their food doesn't seem to really need anything else. Not the best place for a relaxing meal but its good for exciting crowds. Rioja has good solid food...almost fool proof with the way the menu is set up. The dining room is nice and it's a fun place to be at when the place is rolling with people. Solera, I had the best service from any restaurant during my visit last year. The dining room is dark, small, and great for romantic dining. The food is well executed but lacks life. Mizuna had good tasting food just like solera but maybe just a hair better. The service was good, they are very good at what they do (for food and service). Quiet dining room even with the open kitchen. Restaurant Kevin Taylor, I like to think of it as walking into the 90's. Stacked food, piles of micro greens, great service, asian fusion here and there, french foie gras, and different sized tasting menus. Zengo always seems to be a very trendy restaurant. It's more of a place to be seen at and a great location for dating. There food is sexy and some of the flavor combinations are fun. ...if I was traveling from somewhere and I wanted to eat at a premiere restaurant, I'd go to Frasca in Boulder, CO. If you want to be downtown and have a fun time in the evening, go to Vesta or Rioja. If you want a quiet enjoyable meal, Mizuna sounds like the place. If you want to get dressed up, go see a show downtown, and get a 4 star experience then Kevin Taylor. They're all great in there own way
  12. I really like the burnt ends myself and agreed with the original location. As for Winsteadts, I think their burgers are a bit dry nowadays but they match well with the Cherry Limeades.
  13. In heart of Valentine's day, I was just wondering where does one get good quality "house-made" chocolates? I'd imagine there might be a few places in Boulder? Anyone know?
  14. A newer location and a bit up north is The Briarcliff Cafe and there's also Starker's Reserve in the Plaza that just recently started doing a lunch menu. 40 Sardines is just down the street from D&D, might be a good chance to sample their mennu on a lower budget and it seems to have a few similarities to their dinner menu.
  15. DeFazio's, which I've heard originally opened as an Angelo's way back when (but you'd know more about this than I would) still has marinated eggplant on their salads. ← OK, so the offer to meet in Emporia is still on for any/all takers ← They put too much into the hype. I had the short rib soup or should I short rib stew? Pretty stingy boiled the hell out of it. A lot of packaging for very little. The soup spoons really are a Joke. Oh wow I got a napkin and a refrigerator magnet. I don't really want to get started on the Sanditto's........lmfao!! ← Wow it sounds like as if you went into a 4 star restaurant recieving plagued courses such as over cooked duck, raw lamb, no flatware or knives to cut into the raw piece of meat. Then actually paying one of those 20% mandatory tips. Good thing your bad experience didn't have you "fork" over more than $8 -$10.
  16. I couldn't remember from my last visit...were they pre dressed as well? and what vinaigrettes are they offering?
  17. Ob-JEC-tion! That's...just plain stupid, and what I consider to be a bad business practice. It really bugs me in two ways: 1. It indicates that those with allergies or extreme distaste for certain foods aren't able to control what goes into the sanditto, and 2. It's not exactly a "fresh" sanditto if they're premade, wrapped, etc. I mean, for crying out loud, why would it be such a bad thing to be able to skip the cheese on the wrap if I so desired? I guess I'm just dumbfounded by such an idea, and it would really, *really* rub me the wrong way, in a "You don't like the way we do things? Tough! You know where the door is!" kind of way. I'd certainly let my wallet do the voting for me. ← The sandittos need time to rest and allow flavors to develop inside the hot pocket of deliciousness. Otherwise, you lose the integrity of the sanditto.
  18. I recommend the Boulevard Cheddar Chowder... wish I could get some more!
  19. My meal from the new and improved brunch menu which just recently began on the 21st was superb. Everyone deserves to have this before they die...if not, you'll atleast get a heart attack from it. Imagine lucious and creamy Anson Mills Grits spooned on the plate with slices of Corn Meal Breaded Berkshire Pork fried to a crisp resting on top. Then think about perfectly fried sunny side campo lindo farm eggs and not too thick and not too runny sausage gravy drapped on top. Every bite delivered to the last savor.
  20. Although at Dynamic, we strive to create a progressive dining experience, we may have something to offer that you are looking for. Trying not to further my self advertising/shameless plug, I've sent a PM with specifics.
  21. I don't know of any in Denver, although Frasca in Boulder is impressive as far as top notch Restaurants are concerned.
  22. Boy...when you think you're long gone from the heartland! Looking forward to your help Judy!
  23. Im just guessing it wasn't mean't to be "Truffles with Burning Vanilla Vapor"
  24. I've always enjoyed Vesta.. a solid restaurant. Now with Steuben's, I had to try the all american/diner/gut truck/whatever goes concept. It works like a charm. Went in for the first night and the first thing I noticed was the color combination, decor, and the flow of the restaurant. It's very clean and comfortable but still diner-ish. There's just so much variety that everyone in your party should find something that they like. For me I just eat as much as I can... Gravy Fries- Get the green chili on top...it's not too spicy but has the perfect acidity to match with the gravy, melted mozzerella cheese, and the house made french fries. MeatLoaf- Tuesday's Special, So tender and juice that it just falls apart with the touch of a fork. A really nice sweet and caramelized tomato glaze rests on top of the large chunk of the "fluffy" meat loaf which is propped on top of a nice mound of mashed potatoes and topped with brown gravy. This was truely amazing. Mac N Cheese- This was okay, I don't reccomend it, Im sure there were other better things to get than this. The sauce was kind of runny, I could have used a little more bread crumbs (a la gratinee). Fried Corn- Tasty, kind of out of season but I bet this will be nice in the summer. Monte Cristo- Very sexy. Melted cheese, savory ham, sweet powder sugar and jelly, with a light crispy crust. This is a must "weekly routine" and the Rootbeer was probably the best commercially made soda I've ever had. I've heard of the bad reviews..I just didn't see anything that was worth bashing about.
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