Jeff L
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Posts posted by Jeff L
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Now, some replies to some posts:
Peter, I am very sorry you did not enjoy your meal. I wish you had told me while you were still here, so I could have done something about it. Please, please, pm me when you come back to visit so you can give have a more typical Django experience.
And please, just because I post here does NOT mean any censoring should be going on. One of the many reasons I love eGullet is because the unvarnished truth and strongly held, informed opinions are never in short supply. Constructive criticism will help us get better and stay in business.
This is a touchy subject for most people, hopefully not most people who post here. I have on ocassion returned dishes to the kitchen with specific complaints about the food, not just "I don't like it". This is difficult for many people I know who would rather endure a bad meal instead of making a scene. I wouldn't hesitate to speak up because I know I will do so properly and offer constructive critique.
I thank you for your willingness to make it right, it says a lot about who you are and your concept of running a successful restaurant. I look forward to trying Django again under your ownership, if it was anything like the RX Chairman's dinner, I know I'll be happy.
Jeff
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Vasse Felix Shiraz ’03 Big fruit wine delicious beautiful nose jammy raspberry and jammy black raspberry I know I wrote jammy twice but if you never tasted jammed fruit in wine this might be the perfect inexpensive example at $12
How does this compare with the Bleasdale Shiraz/Cab blend? Also, do you know if the Bleasdale will make a return any time soon as I think it's all gone.
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No, sorry. Afraid they won't be coming in at $69. They will be coming in at $59.99.
That's the '95, '96, '97 and '99.
For future reference, I check what's up regularly at
http://www.lcb.state.pa.us/plcb/cwp/view.asp?a=1328&q=556370
On other subjects, I have some of the Abadia Retuerta coming in from the 'burbs (since we got nuthin'), and can also recommend the Castello di Brolio-Ricasoli Chianti Classico Riserva Guicciarda 2000. Textbook sangiovese juice, for a very nice $17.99.
Otherwise, I'm afraid things are, as Deidre mentioned, looking pretty spare.
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So I kept putting off posting until I heard more of Jonathan’s shopping trip…then I started to hear rumblings 20,000 25,000 30,000 cases purchased on the latest trip only to find out that it was actually 40,000 of delicious juice coming our way
…I know it is pretty slim pickings out there right now but some pretty good things will start to come in the next two weeks all the way up to Mid-April. I wanted to wait to post until I had a change to see and taste some of the upcoming Chairman’s Selections so here goes with the best of the bunch quick notes:Beringer 1995 Reserve, drinking beautifully right now, rating wise, the ‘97’s scored higher by the experts but if I had to pick one of the 4 vintages coming in I would go with the ‘95’s (The Chairman purchased the ’95, ’96, ’97 and ’99 vintage). Although all of the Beringers showed well I thought the ’96 and ’99 had more vegetable eucalyptus flavors than I tend to like.
The 2001 vintage of the Cinq Cepages (we previously had the ’00 as a C.S.) Really like this I wasn’t too crazy about the 2000 but the ’01 was very pretty.
The St. Supery Cabernet ’01 is my top undervalued wine @$13. I would stock up on this. Good structure good fruit very nice.
Flora Springs Poggio Del Papa ’03 ( a super-tuscan style blend) Very nice especially at $18 well balanced and structured.
Vasse Felix Shiraz ’03 Big fruit wine delicious beautiful nose jammy raspberry and jammy black raspberry I know I wrote jammy twice but if you never tasted jammed fruit in wine this might be the perfect inexpensive example at $12
The Sanford Chardonnay ’03 at $12 is a real bargain very nice great structured Chard lemon and clean finish.
Freemark Abbey Viognier a very nice round honeysuckle and stone fruit wine.
Cheers,
-Deidre
Hey Deidre:
Thanks again for getting this information out to us. I happened by the store in McCaffreys Supermarket in Yardley to pick up some of the Latour white burgundy that was well received here and other places. While there I spoke with the clerk who told me all about the tasting in King of Prussia the other night. She also told me the Beringer Private Reserve is going to sell for $69.00. Can you confirm that? It was on a sheet and looked pretty official.
The Beringer 85 or 86 was rated a 100 by Wine Spectator a while ago and it is an insanely good wine, of course 85 and 86 were also insanely great years for Calif Cabs in general. Let us know about the price points for the 1996 and the other vintages as well if you can. The 96 (rated 90 by WS) will certainly be cellar worthy as are most of the Private Reserves from Beringer.
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Now I know LeBan is a lurker here. In tomorrows paper he explains what it takes to get the coveted 4 bells. He mentions Amada again and says it's a contender to get the 4th bell along with 7 other restaurants including both Morimoto and Marigold. He states to get 4 bells "is a far more difficult feat, a combination of unique personality, energy and consistant excellence that sets a regional standard"
OK Katie, props indeed!
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That Prune/Armangac was made specifically for me!
I special ordered it to be made into ice cream sandwiches for hubby's birthday party.
They told me that they made a whole batch just for me, and it sold so well in the shop, they had to hurry and pull some aside for my special order!
Good, wasn't it!
Can you imagine it with dark chocolate covered toll house cookies on top and bottom?
Gotta thank you for the Prune/Armangac. Had some last night after a really lousy meal at my former favorite Chinese place, Lee How Fook.
Paired it with the the limoncello and somehow it worked. I'd like to be Copogiro's spoon vendor! So many people sampling so much gelato, unreal.
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To MY TASTE, The Vasse Felix 01 Cabernet is a good wine, not the strength of the 02 or 03 vintage, but reasonable.
Your pice range would include one of my favorite shiraz producers, Hazyblur Cabernet 2002 a blockbuster!!! Another possibly less expensive, but great drinking Aussie Cabernet would be the Marquis Philips S2 for 2001-2002, the 2003 have just been released.
Compare these to some California Cabernets at twice the price.
Happy hunting and tasting
Are these available in PA?
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Anyway, it was really nice reading your post because it dealt with the other factors which all contribute to an amazing dining experience, great people, great conversation, great surroundings and the ultimate anticipation of what is surely to come from Shola. I've been reading this thread for a while now and almost feel like I know him.And stop and think about that for a moment. What restaurant dining experiences have you had that have left you feeling any human connection with the chef? And what restaurant dining experience have you read about that have left you feeling that way?
In a word, none
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Anybody tried the Vasse Felix Cabernet Sauvignon 2001 yet? I have my eye on this one as I tend to like bigger reds from down under.
Comments or tasting notes are appreciated
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I feel very confident adding the burger at the the GREY LODGE to the consideration forum. Very juicy, beefy and served on a flawless Depalma's roll.
Ooops, I meant to say the Grey Lodge's french fries were the best I've had in my post above. I said Royal Tavern, sorry. Haven't tried the burger here but the rib eye steak sure was good.
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Forgive my obsessive posting but I must continue. I'm not sure what to call the subject of this second installment of my reaction to dinner two nights ago. "The experience" seems too flakily phenomenological, Husserl cum Hendrix, so I'll go with the event.
When I read Steven Shaw's Turning the Tables, I found myself deeply agreeing with his comments about establishing your own local favorites and becoming a regular there. It's what I do here in my own town of Providence; we have a handful of places (shops as well as restaurants) at which we know we can feel that strangely contradictory comfort of out-at-home.
Sometimes we have dinners at those regular joints that include friends, people with whom we feel relaxed and convivial. Of course, my interest in food is a bit over-the-top for virtually all of my pals, and as such I usually rein it in a bit. That is to say, my intense attention to food doesn't really promote social lubrication.
In a perfect world, I'd have all of these things: an experience at a restaurant that feels out-at-home, shared with friends, during which we all can indulge in our love for food. That's a good way to describe my experience at StudioKitchen.
When I was walking up to Shola's door with Holly, Carman, and Andrea after Holly had parked, I felt as if we were walking into the home of someone I knew from another context, that sense of slight familiarity overshadowed by an awareness that I really had no idea whatsoever what to expect. We walked up the stairs, and before we could get to the red door, Jeff opened it up and escorted us up two flights of stairs with no decoration whatsoever. And then? Well, then you walk into the coolest space you've ever seen.
There are lots of shots of the space elsewhere on this thread, so I'll spare the enticing details about the Thermomix, the gazillion All-Clad pots, the anti-griddle, and the meticulous storage system. What I want to emphasize here is how much the place still felt like a space that was full of life. Shola, who was already toiling away in his postage-stamp-sized kitchen, waved hi to us as we snooped around. We milled about the dining room, pointed and joked, and I realized that I had immediately felt at ease. On the drive back home, Andrea said that it was like having your pal over to cook in your house because he's such a great cook. I agreed: it was more like being in our own house than in a restaurant. We were, indeed, out-at-home.
What's more, the StudioKitchen requirement of eight to ten people forces a very particular sort of social planning. You've got to pony up $100 for a meal not of your choosing (though you can excise allergies and intense dislikes), select and bring your own booze, and find at least seven more folks to join you. I confess to a bit of anxiety about the last thing on that list, but I shouldn't have worried: I had dinner with a remarkable group of people. Everyone was eager to talk and share their experiences of the food; most of us shared anecdotes about other food-related things while we waited for Shola to finish or plate the next dish.
Most of all, everyone was terrifically excited. This was not a crowd of jaded food snobs waiting to have our suspicions confirmed or denied; this was a group of people who felt truly thrilled to discover what each sights, smells, textures, and flavors each next course would bring. When the courses did arrive, we set upon them slowly, carefully, with great delight and attention (and, yes, with a few digital camera flashes). And then, we'd start talking, producing an analysis that was motivated not by smug superiority nor by a desire to criticize but by a shared belief that such analysis would heighten and extend our individual and shared senses of pleasure.
We did this for nearly five hours, and I enjoyed every second. I realize that there certainly must be people who do not want this sort of out-at-home experience when they go to a restaurant. As must now be pretty clear, that ain't me. Until I walked up those stairs, I would never have been able to describe my ideal for eating out. Now I know.
When he was serving one of the courses, Shola quietly said, "Damn -- I thought I put this chipped plate away." "Put it here," I blurted. Even though I hadn't known it before he set them down, both the dish and the plate were just what I wanted.
edited to fix some spelling and clarity problems --ca
Chris, I too thank you for your heartfelt recounting of some of the other non-food things that seem to be business at usual at SK. There really are many pages of posts and great pictures of the amazing meals had at SK on this thread and it's refreshing to read of others overall feeling and experience without recounting just the food and wine. Don't get me wrong, I love reading about the food and wine too, it's just I don't get to hear some of what you've described to us.
I can not tell you how excited (and embarrased that it's taken so long) I am to be going there for my first time in a few weeks. I will also thank Jeff T for the one invitation that didn't conflict with my schedule.
Anyway, it was really nice reading your post because it dealt with the other factors which all contribute to an amazing dining experience, great people, great conversation, great surroundings and the ultimate anticipation of what is surely to come from Shola. I've been reading this thread for a while now and almost feel like I know him.
I've been thinking about this E Gullet world and it dawns on me that for the most part, posters here are like the ones you described in your post in attendance at SK. The fact that they are extremely well versed in all aspects of food and most oten, wines, they discuss in a non snobby and non elitist way. I think, for me, this is one of the most appealing aspects of EG as a whole and the reason I spend entirely too much time here!!
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We rented a oceanfront condo at a great rate in Brigatine for presidents day weekend. We are thinking about doing dinner at the following,Tre figlio,Steak 38, and Cafe 2825. Has anyone been to any on these places. Or any suggestions would be great.
Thanks
Linda
I second Steak 38. We had a really good dinner there last summer before the Elvis Costello concert at the Borgata. Great steaks and pretty much everything else. Reserve early, they book up although shouldn't be too bad when you will be there
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Is there anyplace in town that, city health regulations notwithstanding, will make a burger "Pittsburgh rare", i.e., charred on the outside, but still cool (raw) in the very center? I like to live dangerously.
Not sure about cc, but we just had a really good burger not long ago at KC Prime in Lawrenceville[...]
Any relation to Derek Davis' now-closed Manayunk steakhouse?
Sandy, I don't think so but it could be, particularly with the trademark issue.
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Dear Katie...
The review should be seen as a blessing in disguise. You never want to get 4 bells because 50% of people will immediately consider you to be overrated. 3 bells is exactly where you want to be. Based on my experiences at Amada, I would not disagree that it should have gotten 4 however, heavy lies the head that wears the crown. Besides Vetri, I have never had a "4 bell" experience in any 4 bell restaurant. Expectations are just so high and they are never met.
4 bells also result in folks resting on thier laurels, 3 makes them strive for more perfection (even if they have already reached it).
To sum Amada up....its a fantastic addition to the philly restaurant scene. I think Laban's review was right on and should not be seen in any negative light.
The only thing I noticed to be odd on 4 visits was the bacalao croquettes....
If Amada needs to do anything, its the less emphasis on fancy and more on solid rustic like Casa Mono and Tia Pol, I think that was La bans point with the sous videry....
Good points here and they all make sense except I think for the resting on their laurels point. It seems to me that Jose Garces got it right from the start in all aspects of this restaurant and, although I don't know him personally, it seems all this effort wouldn't just stop if they had 4 bells, but rather continually strive to live up to the expectations.
That said, I have eaten in 5 star restaurants both here and in Europe where indeed they appeared to be resting on their laurels or Michelin stars.
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A lot has to do with the burger size. I am not a fan of the humongous burgers which I consider to be anything larger than a third of a pound. As much as I like to wear some of my meal, the giant burgers rarely stay with the bun and the ingredients slip out all over the place. Restaurants keep building burgers bigger and bigger to justify a higher menu price.
My favorite Philadelphia area burger is from a place called Charlies in Folsom, in the airport area. This is the classic American hamburger as it should be served.
Wow, Holly, these burgers must be good, $145 for one burger?? Just kidding, the website forgot the decimal points.
Gotta tell you, from the pictures, they don't look good enough to rate 5 grease stains. That is high praise indeed but tell me what makes them so special?
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Is there anyplace in town that, city health regulations notwithstanding, will make a burger "Pittsburgh rare", i.e., charred on the outside, but still cool (raw) in the very center? I like to live dangerously.
Not sure about cc, but we just had a really good burger not long ago at KC Prime in Lawrenceville and we actually got it rare. I couldn't believe it, I suppose they would have made it pittsburgh if I asked. So much for mad cow disease. I mean, if I want to take the risk, however minimal, shouldn't it be my choice. I was waiting for a legal waiver to sign.
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Since this has been more or less debated in a few other threads I decided why not give it it's own topic. I love burgers. Nothing can quite satisfy a hunger like a nice, big, juicy cheeseburger. Thanks specifically to this website, I've been able to travel around the city and sample burgers from places that I would otherwise probably never stop at. Over the past year I've been at many different establishments trying to see whose burger stands out from the crowd. In the next few weeks I'll certainly be re-visiting some places to jog my memory and also be trying to new places to see how their burger stacks up.
For the record, my opinion is very humble, and my culinary knowledge compared to everyone else who posts on this site is very limited. But I know what I like, and I like burgers. As a side note we can include fries too, cause what's a good burger without good fries? I'm sure people will agree that good fries can definitely enhance the burger eating experience. I like my fries with the skin still on, slightly crispy and sprinkled liberally with kosher salt and fresh cracked pepper. Anything else is just second rate. So who has the city's best burger?
I should note that I hate onions, so it can be assumed that they're never going to be on a burger that I eat. I also dislike lettuce and tomato (and basically all veggies for that matter), so they're not part of my equation either. I wasn't kidding about my culinary knowledge being very limited, which leads my opinion to be very humble
My current favorite is the Good Dog burger, hands down. It's just great. I was just there again on Thursday night and again had a great burger. Everytime I've been there the burger has came out perfectly cooked to order, with piping hot Roquefort cheese oozing out if it. The mix of normal and sweet potato fries are also top notch. The Good Dog burger, along with a Yard's Love Stoudt, is like Mike Tyson in his prime. It will just knock you out.
On Katie's recommendation I got myself down to Rouge yesterday to try their burger. While Rouge's offering was damn good, it just didn't wow me like the Good Dog burger. For starters, it's huge. I didn't finish it, which for me is about as rare as a lunar eclipse. The fries, or "pomme frites" as it said on the menu, were excellent. At $15 it wasn't a bargain, but hey when you're eating in the city's ritziest area what do you expect. And this burger is just good enough that they can get away with charging that price for it. To be fair, I was nursing a wicked hangover which may (actually, definitely) have affected my tastebuds (and state of mind,) so I'll be returning to Rouge shortly to give them a more fair shot.
A few months ago I had Standard Tap's burger, and to be honest, I was underwhelmed. Many people have given Standard Tap high praise on this site, so maybe I had the bar set too high for them. I doubt everybody could be wrong about ST, so I'll give them the benefit of the doubt and chalk it up to a bad night. They'll also get another shot in the near future.
I've had the burger at London Grill in Fairmount, and the English muffin gimmick doesn't really work for me. The burger itself isn't bad, but it isn't great. The fries were forgettable. I would say that it's not worth returning for. The real place to grab a burger in the "Art Museum Area" (I hate that, it's called Fairmount for ferchrissakes) is down the block at the Bishop's Collar. Everytime I've been to the Bishop's Collar it's packed so they gotta be doing something right. I forgot to say that the only thing that goes better with a burger than fries is bacon. I love bacon cheeseburgers (I'm such a carnivore), and the Bishop's Collar is definitely worth a return visit.
Alright I'm out of time for this reviewing session, gotta go get ready for the Super Bowl. I'm looking forward to hearing everyone's opinion!
As I posted elsewhere, I'm a huge fan of Standard Tap's burger. I never had less than a perfect burger there but I suppose everyone's entitled to a few miss hits now and again. Suggest you try them again. While you're there, (off topic I know) get the mussels to start.
Rouge does make an awesome burger and fries are indeed great, I still give the edge to Tap though. Monks is always a good bet too. Speaking of great fries, get to Royal Tavern in the northeast. Hands down best fries I've ever had.
I'll have to try Good Dog with all the favorable posts here.
BTW, I totally agree with you about veggies on a burger. My feeling is, if I wanted a salad, I would have ordered one. But onions, a must for me- the fried variety really makes it for me.
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Thanks for the props everyone. And thanks to Jeff L for resurrecting my sous vide 'splanation.
Craig Laban's Amada Review for those that haven't seen it yet.
I realize I'm a bit sensitive on the subject, but I'm surprised that we didn't rate four bells. Certainly if Django (under previous ownership) rated four bells for being the "best BYO" that set the standard in the region, then Amada qualifies as setting a new standard that no other restaurant has rated since 2004 (there were NO four bell restaurants in 2005). At least when Barclay Prime was denied their four bell rating it was clearly explained that the usurious wine prices were the reason. So did we miss out because he didn't like ONE dish on a menu that has close to a hundred items on it? Or because ONE dish was overpriced? What's up with that?
He also glossed over the beverage program, with only a mention in the sidebar of the winelist and a brief mention of "pretty people" sipping sangria and cocktails. Yeah - but how do they TASTE??? Does the beverage program compliment the vibe of the restaurant and the menu as a whole? I feel my hard work is a bit forgotten in this review.
And I have to agree with mrbigjas about the choices of two Mexican restaurants in the "or try this" section. Spanish does NOT equal Mexican, and I really don't think the world would spin off its axis if there was nothing to compare the restaurant to. Come to think of it, there isn't. That might have been worthy of a mention too.
Good point about the beverage program. Not because you are responsible, but the sangria most assuredly complimented the food the night I sampled them (both red and white) I didn't get to try any of the cocktails or Spanish wines I've heard about, but I'd be surprised if they were anything but equal to or exceeding the quality of the food.
As to Barclay Prime, I've been there twice and liked it a lot both times. Obviously it's a totally different vibe over there but if I were to pick one of the 2 to get the fourth bell, hands down choice would be Amada for a lot of reasons.
First, the space itself at Amada is really clean and fresh, not to say Barclay Prime isn't great looking too because it is, just a hipper edgier vibe going on at Amada.
Secondly, the service at both is exceptional (at least in my experience) with Amada edging out again because it is a less lingering but equally attentive service than Barclay. I found our waiter at Barclay almost became our third dining partner. I kept thinking "shouldn't he have soemthing else to do?"
Food-wise it's really hard to make any sort of comparison as they are both high end and high quality places serving really great and really different food. One note I thought of was the sides at Barclay (ala carte I think) were not nearly as tasty as Amada, nor as creative.
Anyway, I can't wait to get back to Amada.
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Somehow that doesn't sound anywhere near as good as a broiled rib-eye, starting to char on the outside and oozing medium rare juices.
They both sound pretty good to me
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Congrats on the review. So what is the vacuum thing Amada does with the steak that Laban didn't care for?
I'll quote Katie in an email she sent me a while ago when I asked the same question. Her email refers to one of Shola's SK dinners:
Sous vide is vacuum packed protein that's cooked in a circulating water bath at a constant (lower than usual for cooking) temperature. There are complex algorithms for figuring out the cooking time and temperature, but it's definitely where the lab geeks meet the chefs. Last time I stopped by at at StudioKitchen Shola had done what he cleverly referred to as "72-72" pork that he'd cooked at 72 degrees Centigrade for 72 hours! The idea is that you get incredibly perfectly cooked protein that is the identical texture from edge to edge. All the juices stay in (and any marinade or sauce you might use is practically injected due to the vacuum packaging) and the flavor gets concentrated and insanely delicious. It also makes tougher cuts of meat incredibly meltingly tender. It's an insanely good cooking technique and the newest trend in "molecular gastronomy".
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Thanks for posting this Jeff. I'm a little disappointed on behalf of the staff because we all humbly believe we deserve 4 bells too! He also didn't say much about the wine list/beverage program except in sidebar, but I understand his female dining companion really loved the sangria on one of his visits.
We're already pretty booked up, so this ought to make it that much harder to get in except with serious advanced planning, but I'm still a lonely girl at lunch, so perhaps that's an option for some folks.
Katie, what are your lunch hours/days again? My buddy and I are going to the car show next Wednesday and might pop in for a late lunch/early dinner before heading over to the show.
Lunch is 11:30AM-2:30PM Monday-Friday. Sadly, that probably doesn't fit your schedule that day. The bar stays open all day but there's a break in food service from 2:30PM until dinner so the kitchen can get all their mise en place upstairs for the much larger dinner menu.
You could always stop by for a cocktail. I'm usually around until about 4.
Wow, I can't believe you just said mise en place. I just learned what that meant from reading one of Bourdain's books!
Not sure if the times will work, but I'll try.
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Thanks for posting this Jeff. I'm a little disappointed on behalf of the staff because we all humbly believe we deserve 4 bells too! He also didn't say much about the wine list/beverage program except in sidebar, but I understand his female dining companion really loved the sangria on one of his visits.
We're already pretty booked up, so this ought to make it that much harder to get in except with serious advanced planning, but I'm still a lonely girl at lunch, so perhaps that's an option for some folks.
Katie, what are your lunch hours/days again? My buddy and I are going to the car show next Wednesday and might pop in for a late lunch/early dinner before heading over to the show.
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Having had the pleasure of dining at this way cool restaurant, I vote to give it 4 bells. Who doesn't think they deserve it? That said, 4 bells would make it even tougher to get in on a weekend than the 3 bestowed.
LaBan raves about everything except the $75 lobster with too little meat. A nice and balanced review though. One thing he did say is that he can't wait to round up 4 people to sample the suckling pig feast. Well, having been there for that amazing feast, I can say, if you're listening Craig, give me a call - I'm so there for more of this amazing pig.
Hot Dog Alert!
in Pennsylvania: Dining
Posted
This news really puzzles me. Why would Casino open just across the river in Morrisville when their main store is just minutes away in Trenton?
Like I posted previously in this thread, I really like Coney Joe's Italian Hot Dog better than Casino's. I know it's not the holy grail of these types of hot dogs in that it is not deep fried ala north jersey style, but still a pretty good dog nonetheless imho. I don't like anything on my regular (non italian dog) other than diced onions and good deli mustard so I won't be trying their chili dogs or any other meat mix on top of the plain dog.
I will echo Holly's sentiment for a great top sliced and steamed buttered roll like they have in New England though. That would be perfect!