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jjb1980

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  1. Not to send this thread into the wrong direction but I believe Blue Hill would be a great choice, especially if you have a half day to go out to the stone barns center location. No one on the east coast is doing such an intense local seasonal menu, and a good portion of the meats come directly from the stone barns center. Also I don't believe the food is boring at all, I worked in the kitchen at stone barns and we were using contemporary technique for many items. Not everything has to run the line of sweet/savory. Also I like to believe that Blue Hill is very similiar to eating in Europe, terroir runs through each dish, it would be a great way of experiening great American food in the style of many Euro rural starred restaurants. Yes many of the big players in NYC are using local seasonal produce and its great for the customer, but how many NYC chefs and cooks get to walk to their back door where stacks of root vegetables are ready to be prepped for service still warm from the ground!!!
  2. As an outsider who is looking to move to the Denver area soon, and I cook for a living so I obviously want to know more about the current food scene, how does Potager and Restaurant Aix stack up against places like Fruition and Mizuna? Also is Luca D'Italia, the sister restaurant of Mizuna, any good? As is authentic Italian. And what is the story with places like the Palace Arms and Kevin Taylor's? They seem to be doing interesting food but are they busy?? And any other thoughts and restaurants that you think are great please just let me know! Thanks guys...(Info from other local cooks is greatly appreciated)
  3. Being that I use to work at BHSB I can tell you that the soft fried egg is not like the 90 minute technique. It is a certain amount of eggs dropped into a certain amount of water on an induction burner, which temperature can be dialed in, for a certain amount of time. Then shelled, breaded and fried in oil on an induction burner. As far as the farmers feast goes it is never written ahead of time, when a table orders the feast a ticket is printed in the kitchen at two different stations, the ticket will list nine course with blanks next to them, at this point depending on food alergy, vip status, likes and dislikes of the customer, Chef Barber(or during my time Michael Anthony shared the responsibility) will create the tasting around this information.
  4. Actually the Zaza in houston will house a completely different restaurant named Monarch.
  5. I have been away from nyc for about 4 months but here is my list. Robuchon EMP Tocqueville Robuchon is there for the obvious reasons EMP is affordable and I really enjoy Humms coursing I had a great meal at tocqueville about 6 months back, I think its really underrated and is a great contemporary french restaurant. Wd-50 is right outside he list. Have not been to the modern yet(ya I know I have to go next time in town.) Want to visit the new Gramercy Tavern since I use to work for Michael Anthony. What about Cafe Gray, whats the story there.
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