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the g-man

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Posts posted by the g-man

  1. B&B was pretty good, the servers told us that the menu is "peasant" style, not sure what that means but there are some very different cuts of meat on the menu. We tried lamb's tongue. To be honest, for Italian, we were really impressed by Bartollota at the Wynn. We had an amazing meal there last year.

    Lotus of Siam was great, and much easier on the pocketbook than the strip.

    Thanks for all your recs.

  2. Has anyone been to either of the Mario Batali restaurants in the Ventetian / Palazzo?  Heading to LV at the end of April and thinking about trying one out.

    Also on the list is In n Out Burger, cocktails at the Peppermill for the old school vibe, breakfast at Bouchon, and the 9 steakhouse at the Palms (because we will be there for a concert).

    Flying out on Friday. The Cdn dollar is in nice shape vis a vis the greenback, so I will be living large. The itinerary is revised to dinners at B&B, Morel's and Lotus of Siam, breakfast at Lou's Diner on Decatur. And the Peppermill. We're renting a Mustang, which is not much more money than taking a few taxi rides so we will be mobile. A trip to BBQ Galore and Lee's Discount Liquor may be in order.

  3. Has anyone been to either of the Mario Batali restaurants in the Ventetian / Palazzo? Heading to LV at the end of April and thinking about trying one out.

    Also on the list is In n Out Burger, cocktails at the Peppermill for the old school vibe, breakfast at Bouchon, and the 9 steakhouse at the Palms (because we will be there for a concert).

  4. Susur Lee has a very nicely designed book, "Susur", that came out a year or two ago.

    From Vancouver, Rob Feenie's first book "Lumiere" is an excellent cookbook. It was originally published about 8 years ago as a hardcover, but is now available in paperback.

    What are you looking for? Cookbooks that showcase Canadian cuisine (whatever that may be), or good cookbooks that happen to be written by Canadians?

  5. Wow man, you have done a lot of culinary travelling in the last year. I went to Paris shortly after your write up last year and hit up L'ami Jean based on your your photo of the rice pudding!

    For good cocktails with great food, I would recommend Boneta which has a very interesting and adventurous drink menu and very good food in a slightly edgy part of town (but not too far from downtown, where you are staying). Another good choice in this category is Nu, which has a great room overlooking the water and is walking distance from Robson.

  6. This butcher shop is sweet.

    They dry age steaks for 30 days.

    I went tonight and got some beautiful hanger steak. Took it home, grilled it a couple of minutes on each side, melted a little butter over the top. Must be in the top ten steaks I have ever taken home from a butcher.

    They have duck legs, terrines, really nice beef and lamb. Every time I have been in the butcher has given some of his time to talk about the product and the best ways to cook it.

    The place is a mad house at lunch when the sandwich crowd is lined up out the door. The trick is to sneak in after work when it is nice and quiet.

  7. I made a dish like this not long ago, from the French Laundry cookbook. I dumbed it down a little, using chicken stock rather than the duck stock that I believe the recipe called for. It turned out pretty cool, and the corn sauce was simple, sweet and really good. The portion was a little small for an entree, so if you are doing this as an entree I would serve two or three pieces together rather than the way I did it below. Check it out:

    gallery_30857_1852_345039.jpg

  8. The slanted door and burma superstar are both fairly heavily americanized versions of their respective cuisine.  Carolyn, when was the last time you were at Campton Place?  They've been going through chef after chef and from all accounts the food isn't worth seeking out.  If you're doing the americanized ethnic tour, Mijita is a fine choice.  Personally, I'd head across the bridge and eat at the taco trucks on International Blvd - there's a fresh churros truck there also.  I'd also swap out the slanted door for Pagolac and Larkin Express deli for burma superstar.

    Thanks for the advice.

    Rather than pick one Mexican place, maybe I will just make a resolution to try a taco at every tacqueria we see while walking around town.

  9. On our trip to San Francisco this weekend, we have lined up a sampling of different food cultures:

    Italian at A16

    Greek at Kokkari

    Vietnamese at Slanted Door

    Burmese (Myanmarian?) at Burma Superstar!

    Here is the rub: I would like to fit in a mexican lunch. Needing some advice on a Mexican spot. I don't mind if it is a hole in the wall, taco truck, or sit down restaurant, but we would like to go someplace authentic. We don't mind going a little out of the way, but we are staying downtown in Union Square without a rental car.

    Any suggestions?

    Thanks in advance!

  10. It is really good. Never had Turkish food before this place, but now we go grab lunch there on a regular basis.

    This cafe may be one of the smallest restaurants in town. There are about half a dozen tables, set very close to each other.

  11. Nice work so far.

    I have a question. It looks like most of your "Michelin" meals were lunches. Did you go this way because it is less expensive than the dinner menu? I am planning a Paris trip for May, thinking about restaurants. The idea of a formal multi-course tasting menu in the middle of the afternoon is the not the way we usually eat, whether at home or travelling. Normally I would rather eat this way in the evening. Were the lunches a deliberate choice, or is it more common in Paris to eat this way?

  12. One that has not yet been mentioned yet is Vancouver's John Bishop, who has written a series of cookbooks using local ingredients. He is a pioneer in the Vancouver restaurant business and in the use of organic foods.

    His latest book, called Simply Bishop's, came out a few years ago and is excellent. The book focuses on local and seasonal. It is a very good for seeing what is available to cook with in this area, and he incluedes interesting write-ups with every recipe.

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