glauer

Unfortunately I have not been myself, but the friends I trust all rave about Landgasthof Adler in Rosenberg (1* Michelin, 18/20 gault millau). www.landgasthofadler.de Unfortunately in the middle of nowhere.....in a black hole between Frankfurt, Stuttgart and Nuernberg. Very old Tavern, now serving supposedly super smart variations of peasant food/local ingredients, without any snobbery, pretension or liquid nitrogen....... this seems to be the place where old (south)german standards get a surprising new life. I definitely will go during my next trip in December.

Despite very much wanting to agree with the admiration, the meal we had last Saturday was just OK, but decidedly short of exciting. It started with having to wait for an hour having a 10.30 reservation. The dishes we had (mozarella with peach salad, red snapper sashimi, rice cracker crusted tuna, chicken soup, rabbit, halibut and one more dish I forgot, plus dessert) were all nicely presented and well executed, but for me mostly lacked inspiration and had a certain blandness. This means something as I am generally leaning more towards elegance and subtlety rather than overly bold flavors. So while there was nothing wrong with the dinner I am also hard pressed to find a reason to go back. The next day at The Modern bar room we had many more dishes I can clearly remember.

I am from Boston, and very much hoping we will get a red guide soon as well. And people here will be even more surprised about the ratings (as they will be on the lower side.....I very much suspect we will not see anything beyond a single star). Coming from Europe I am puzzled about the discussions regarding what a disappointment it is for many places that they only got a single star (Babbo in NYC maybe the most vocal example). Maybe it is inevitable because people here are so much used to the newspapers' star ratings, which have not much in common with the Michelin stars. The newspapers' ratings are the equivalent to grade inflation at Harvard. In the Michelin a star is something extraordinary (and don't come with the Spotted Pig again......this was one of the things they did to pander to the local crowd...trying to be not too elitist....I guess they failed on that one). Most importantly, being in the red guide alone is a solid recommendation, and many places with one or two stars for example in the NYT fall perfectly in that category. This is no insult such as getting zero stars at NYT. And a single star is far from something trivial. I enjoyed a contribution to the SF board today from one of the chefs of a newly starred restaurant. Previous posts had suggested that there would be a lot of bad blood in the places "only" getting a single star. Just the opposite he said, there will be celebration. And he is right, it is a great accomplishment, nothing less. And do not forget, there are no half stars. So yes, some places just barely made the cut, while others almost got two. So there are significant differences within one category. Also, and here it becomes a bit more complicated.....price and luxury play a role and don't play a role at the same time. Any place in any category can get a star, if the food is excellent. However, a starworthy meal in a 20$ entree place usually looks very different than that in a place charging double, or more. The quality needs to be excellent in both places, but the ingredients can be cheaper, the preparation simpler and the service more casual in the less expensive place. The question is whether a place distinguishes itself at the top of its category. As someone said above, the combination of forks (=luxury) and stars (=food) is often indicative of what kind of place you are looking at. And finally...yes, the guide is often off by a star + or - in my opinion. I think it is inevitable. But when I consider my experiences over the last 25 years I have to say that I had very few meals in Restaurants with one or more stars that were not special in some aspects. And finding a place without a star but equally excellent food is double the pleasure. The whole affair would be half the fun if we all agreed.

hmm, I don't think there is such a thing as "best" chef, neither in Boston nor anywhere else. There are great ones, good ones and not so good ones. What do you think would make one "The Best"? Regarding the sushi question, I have only eaten at Oishii and was rather unhappy. More "innovation" than perfection. Certainly not at the level of the better NYC places.

obviously I lack comparison, but I was at ABA during a trip to Paris two weeks ago and we had a rather pleasant evening. I found the level of the cooking and the service quite remarkable at that price point (especially when compared to the local scene here in Boston). so I need to get back asap and try Les Anges I guess.......

I also support l'auberge du cedre. just came back a week ago. Sitting on the terrasse with a bottle or two from their excellent list, together with the simple, but rather tasty food is one of those moments when life seems so unbelievably good. It should be mentioned however, that the accommodations are rather simple and for all but one room the bathrooms and toilets are on the hallway (and are super clean). Also the rooms are not made daily. If that does not bother you, then it is the place to go.

then you should visit some of the local wineries. there are outsatnding ones in the suburbs of Stuttgart. for example Aldiner in Fellbach 70734 Fellbach , Schmerstraße 25 Tel. (711) 581417 , Fax 581488 Gert.Aldinger@t-online.de www.weingut-aldinger.de The new shooting star Rainer Schnaitmann 70734 Fellbach , Untertürkheimer Straße 4 Tel. (711) 574616 , Fax 5780803 weingut.schnaitmann@t-online.de weingut-schnaitmann.de or Woehrwag within city limits 70327 Untertürkheim , Grunbacher Straße 5 Tel. (711) 331662 , Fax 332431 info@woehrwag.de www.woehrwag.de There is also a fun guy/place about 30 minutes outside, where my family lives. Helmut Dolde is a teacher, but makes wine on the side. Excellent Silvaner, great as a food wine. This is meanwhile served in most Restaurants with a Michelin star in the area. He also makes wonderful pear cider. I am not sure how much wines he has left at this moment as he sells out quickly. But he also makes wonderful spirits from at least 20 different kinds of self grown fruit. The address is Helmut Dolde, , Beurener Str. 16 72636 Frickenhausen / Linsenhofen Telefon 07025 49 82 Linsenhoffen is in the Neuffen valley just South of Stuttgart. Very beautiful area at the bottom of the mountains. You can also eat very good local cuisine. The Traube in Neuffen for example, that is 3 miles further in the valley from Linsenhofen. Or a few miles before on the way from Stuttgart the Linde in Oberboihingen. Not exactly a extermely pretty ambiance (so somewhat unique 70s rustique....), but excellent food. And just 2 miles away the Linde in Zizishausen. This is a great butcher store. Looks very unassuming, but the quality of the sausages and coldcuts is really great. Very traditional. They make good cold meats etc in cans. The ones not containing beef one can even import to the US which I always do (not sure about Canada). Overall there are many good butchers in the area, but these days it can be tricky to find out the excellent ones as more and more chains intrude. They are usually pretty decent, but never reach the best small places. Also if you see some street fest going (usually every other village has one during sommer weekends), just stop and mingle with the crowd. They can be lots of fun. There is plenty more in the area. Just stop frequently and sample. people are usually friendly to foreigners. Please report back from your trip.

I would recommend to look at http://www.weinguide.de/dw/ that is the gault millau guide for german wine they offically have also an english version, but it does not work even though, you should be able to browse regions and see their ratings, and they also tell whether wineries are open for visits and their contact info for example Egon Mueller does not receive private customers. the guide at http://www.wein-plus.com/german_guide/ is partially translated

Rheingau: definitely Kuehn Weil only if you are keen on the very sweet wines (and are willing to pay a lot) have not been in a while at the Mosel, but Grans Fassian in Leiwen was always very nice and Sankt Urbanshof is very close by Molitor I would love to try myself the other names are kind of the "usual suspects" it might be more interesting to go for smaller up and coming producers which are not well known outside of germany, there are quite a few of those at the Ruwer I would personally prefer Karthaeuserhof, and< if only for the castle, Maximin Gruenhaeuser the Saar list sounds super, though Herrenberg might be an interesting addition ( www.lochriesling.de) overall sounds like a great trip, I am envious

in Stuttgart I would recommend the following: The Markthalle is a fantastic covered market right in the middle of town. Certainly not cheap, but selection and quality are first rate. From local products (try the meat/sausages from Schwaebisch Haller Schwein, a "heirloom" pig race) to Foie gras etc. There alone you can find pretty much everything. Just outside the Markthalle you will find Bernd Kreis winestore (www.wein-kreis.de).Fantastic selection of european wines including top german producers and some surprising local gems. On another side around the corner, directly adjacent to the Markthalle is also an excelllent shop for chocolates. For excellent coffee and tea go to Hochland, they have several shops throughout the city. On the main shopping street, the Koenigsstrasse you will find tiny little huts selling Brezeln (Bretzels). They are usually of excellent quality, better than at many bakeries. Take the most basic version and ideally spread some fresh butter on yourself. The ones they sell with butter already on are usually not as crunchy anymore. Will you also leave the city? In that case I would have more suggestions.

I agree with recommending Jasper White's summer shacks simple and fun, but at the same time the food is a notch or two smarter than at all the other relatively inexpensive places. and they even have decent veggies, great desserts and a reasonable wine list.

I was in Vienna the end of April. Overall standards of food and drink were incredibly high, not a single bad meal. On the classic side I really enjoyed Plachutta (www.plachutta.at), everything we had was flawless, I could eat some Tafelspitz and the Schulterscherzl every week. The famous Wienerschnitzel at rustic Figlmueller (www.figlmueller.at) is fun, and it makes a rather cheap and filling lunch...though you can get an even better Schnitzel at other places (if not as huge and thin). What I really enjoyed in Austria was that even the hipper places were solidly grounded in the classic austrian cuisine. It is not all foams and no substance. Zum Schwarzen Kamel was quite an entertaining scene, and the food very good...ranging from Gulasch to some international classics. My favorite was Gaumenspiel with smart and rather cheap prix fix options and an incredible friendly and motivated young team (http://www.gaumenspiel.at). What it also had in common with the other places (exception of Figlmueller...more simple and limited) was a wondeful austrian wine list at reasonable prices. for sweets I would recommend the outlets of cafe oberlaa....they taste even better than they look. Mr Schuhmacher is the mastermind who rejuvenated and reinvented classical austrian desserts. try everything and safe space in your luggage! (http://www.oberlaa-wien.at). We also spend some time in the Wachau, abit more than an hour away by car. How beautiful was that! And both food and wine on the highest level. I had not been in Austria for many many years, but now I cannot wait to go back. Gg

what about a cheese affineur? at formaggio kitchen they could learn the fifference between a slice of american and the real thing.... and at hi-rise bakery one can see the bakers work in an open kitchen

I can support the notion that customs aand FDA at the Boston airport are extremely reasonable. I usually bring a case of wine from home and declare - never a problem. same with cheeses etc. they only get interested in my cans with german liverwurst etc, but when I show them that they are all pork they always let me pass quickly. overall always a friendly and relaxed experience. but I think the key is to declare everything.

When it comes to fried seafood I have to admit that I do love the usual suspects (Woodman's etc), but mainly for the location and the experience....with the food being low on the list. Usually it is a pity how huge amount of pristine seafood are mistreated with lots of batter and a deep fryer......it hurts to think what could be done with those delicacies. I mostly stick to fried fish in those places....these dishes seem to come out better for my taste. And NEVER buy lobster.......they overboil them into red rubber. When I crave fried mollusks I would rather have 6 perfect fried oysters at B&G in Boston, than a pound of the stuff in one of the places on the beach. That said I am open for any suggestions for places on the beach that will prove me wrong. Nothing better than a day at the beach and a relaxed dinner out there after. Georg

I hope we will have a few more discussions about Boston restaurants in the near future...I was already wondering why there were so few posts. so here are my favorites (nrs 1 and 2 my strongest recommendations, especially when considering price) : 1) Oleana definitely is a great choice. The food is smart without being overly constructed, and very well executed. the vegetarian tasting is especially exciting, even for meateaters. 2) Craigie Bistro is similarly pleasant. The dishes are original and tasty modifications of traditional french food with an american twist. I especially enjoy the "Chef's whim" served on a few days after 9pm; it is a prix fixe and the chef will serve whatever he feels like. I am sure he will be especially creative for another chef on honeymon. I also like the really nice staff. 3) B&G oysters is indeed the best place for fresh oysters (usually more than 10 different ones) and the Lobster roll you are craving for. 4) For the more expensive places I like Radius and No 9 Park best. Their food is complex without being overly complicated and based on impeccable ingredients. I think their food is more elegant than at most other of the upscale places in town (I think No 9 has also a reasonably priced lunch). 5) I have not been to Hammersley in a long time, but from that last experience I would agree to what has been written before. Laid back, self-assured and tasty. 6) I also do like the Summer Shack, but only the one in Alewife. One should stick with basic preparations plus something from the raw bar. In that case one will have a fun experience and enjoy very fresh seafood at rather reasonable prices. And be prepared for the interieur.......it is indeed a huge shack. 7)For lunch in downtown I recommend Silvertone close to Park Street station. They have quite good simple dishes like sandwiches and my favorite mac'n cheese. And you can splurge with a bottle of wine or champagne. their list is small, but the selection is super smart...and the prices close to retail! 8) Legal seafoods is a chain and tastes like it. The quality of the raw seafood is rather high but the cooking incredibly uninspired. And the sides are awful. And so is the interieur. If it can not be avoided eat oysters, clam chowder and a grilled blue fish. That keeps it cheap, and makes a reasonable meal. Enjoy Boston

I have been to Lyon last April. Had lunch at Nicolas Le Bec (1 star), which is in the middle of Lyon, and at la Pyramide (2 star) in Viennes (ca 30 mins south). I loved la Pyramide but was more excited about the food at Nicolas Le Bec. The food there was incredibly smart, very elegant and light combinations, surprising enough without being ridiculous. I especially remember that texture played a critical role in several dishes. The food is clearly based on classical french and local traditions, but Le Bec plays with them masterfully. One of my best meals in recent years. This place has been open for only two or three years and I am expecting a quick rise. I also liked the dining room, very sleek but also comfortable, and very attentive service. La Pyramide is obvioulsy in many ways the opposite. Everything there breezes history. The food is a bit more classical, but reasonably juvenated and light, and one should not expect big surprises. What I enjoyed the most was the hospitality and the lack of pretension. Everyone seemed very confident, yet incredibly friendly. This is how these great restaurants on the country side used to be...but not that many are still run that way. Very generous and classy. Everything about making people happy. I had a friend with me who had never been before in one of the "great" restaurants and even if we might have been able to find more exciting food in that region I am glad we went. I would love to go back in summer to sit in the garden. They also have a little boutique were they sell food and wine. I found mosty products excellent and to my surprise often cheaper than what I had seen in other stores (usually those attached shops are a ripoff). We also went to some nice Bistrots, though none of them stood really out......and obviously to the covered market. Bring your shopping bags.